CN114989919B - Yellow wine and production method thereof - Google Patents
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- CN114989919B CN114989919B CN202210774407.4A CN202210774407A CN114989919B CN 114989919 B CN114989919 B CN 114989919B CN 202210774407 A CN202210774407 A CN 202210774407A CN 114989919 B CN114989919 B CN 114989919B
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
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Abstract
The invention discloses a yellow wine which is brewed by taking rice as a raw material, wherein the rice is lotus giant-accounting rice and black commander rice, and the mass ratio of the lotus giant-accounting rice to the black commander rice is 3:7-7:3. The invention also discloses a production method of the yellow wine. The yellow wine obtained by the invention adopts specific raw materials, the total selenium content is 0.02-0.10 mg/L, the organic selenium accounts for more than 80% of the total selenium content, and the GABA content is more than 50 mg/L; in addition, the non-sugar solid is more than 50g/L, the amino acid nitrogen is more than 0.6mg/L, the beta-phenethyl alcohol content is more than 40mg/L, and the quality is excellent. In the preparation method of the yellow rice wine, release of GABA and organic selenium in the rice is controlled by adjusting process parameters, white wine is added in the second fermentation stage, the activity of part of mould is inhibited, the decomposition of the organic selenium is reduced, and the purpose of improving the GABA and the organic selenium in the yellow rice wine is achieved.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to yellow wine and a production method thereof.
Background
Selenium (Se) is an important trace element in ecological environment, has various functions of resisting aging, resisting cancer, detoxifying and the like, and is defined by the world health organization and China medical society as the third largest trace nutrient health-care element which is necessary to be supplemented after iodine and zinc in twenty-first century. The safety selenium intake recommended by the health of the Chinese preventive medicine center is 40-240 mug/person/day, and the investigation report shows that the current selenium intake of adults is about 26.63 mug/day and is relatively low.
Gamma-aminobutyric acid (GABA) widely exists in organisms and is an important inhibitory neurotransmitter in the central nervous system, and the GABA has various physiological health-care functions of reducing blood pressure, treating epilepsy, preventing arteriosclerosis, regulating arrhythmia, preventing skin aging and the like, and plays an important role in preventing and assisting in treating various diseases of human beings.
Therefore, people have great demands for supplementing selenium and GABA, but most of products rich in selenium and GABA in the market are high in price and exceed the purchasing power of consumers, if a cereal product such as rice is eaten frequently in daily life, the daily intake of selenium and GABA can be supplemented at the same time, the production cost of the product is relatively low, and the consumption demands of consumers on the product can be met. The rice rich in selenium and GABA is further processed into various selenium-rich products, so that the selenium and GABA recipes of people are enriched. How to maximally maintain the organic selenium in the rice and improve the GABA content is the key of the production process of selenium-enriched and GABA products, and the mature process technology is lacking at present.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is that the existing technology lacks mature technology to maintain the organic selenium in the rice and improve the GABA content, so as to provide the yellow wine and the production method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a selenium and gamma-aminobutyric acid-rich yellow wine, which is brewed by taking rice as a raw material, wherein the rice is lotus-giant-accounting rice and black-beautiful rice, and the mass ratio of the lotus-giant-accounting rice to the black-beautiful rice is 3:7-7:3;
the lotus giant rice is an own variety of agricultural product quality safety and standard institute of academy of agricultural sciences of Jiangxi province, the national new plant variety has application number 20191003409 and deposit number XIN580042090, the embryo is huge, the embryo is more than 3 times of that of conventional rice, and the GABA content is high and reaches 143mg/kg, which is about 5 times of that of the conventional variety;
the black rice is a local variety of Shaanxi province, the selenium content is more than 3 times of that of the conventional rice, and the black rice is mainly organic selenium.
The invention also provides a production method of the yellow wine, which comprises the following steps:
s1: mixing lotus giant rice and black commander rice, and grinding into broken rice;
s2: steaming broken rice;
s3: spreading and cooling steamed broken rice, adding distiller's yeast, and mixing thoroughly;
s4: fermenting for the first time to obtain beer;
s5: adding white wine into the beer to perform secondary fermentation;
s6: squeezing and filtering the fermented mixture to obtain the yellow wine.
In the step S3, the temperature after spreading and cooling is 40-43 ℃, and the mass ratio of the broken rice to the distiller' S yeast is 12:1.
In the step S4, the temperature of the first fermentation is 31-33 ℃ and the fermentation time is 5-7 days.
In the step S5, the white spirit is 53%vol white spirit, and the mass ratio of the wine mash to the white spirit is 5-7: 1, the temperature of the secondary fermentation is 22-26 ℃, and the fermentation time is 25-100 days.
In step S1, the rice is soaked in purified water at 28-32 ℃ for 6-12 hours before being crushed.
In the step S2, the steaming is carried out for 30-35min by using steam, water at 80-90 ℃ is sprayed during steaming, and meanwhile, the broken rice is stir-fried.
In step S6, after the wine liquid is squeezed and separated from the distiller' S yeast, the wine liquid is clarified for 3 days and then filtered.
The scheme provided by the invention has the following advantages:
1. the rice wine obtained by the invention adopts rice rich in selenium and GABA as raw materials, the total selenium content is 0.02-0.10 mg/L, the organic selenium accounts for more than 80% of the total selenium content, and the GABA content is more than 50 mg/L.
2. The lotus giant rice and the black commander rice are matched with each other, except that selenium and GABA are rich, the non-sugar solid matters in the finally obtained yellow wine are above 50g/L, the amino acid nitrogen is above 0.6mg/L, the beta-phenethyl alcohol content is above 40mg/L, and the quality is excellent.
3. According to the preparation method of the yellow rice wine, the release of GABA and organic selenium in the rice is controlled by crushing the rice, adjusting the rice steaming time, distiller's yeast proportion, controlling the temperature, fermenting time and the like, and white spirit is added in the second fermentation stage to inhibit the activity of part of mould, reduce the decomposition of the organic selenium and achieve the purpose of improving the GABA and the organic selenium in the yellow rice wine.
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
Example 1
The embodiment provides a yellow wine, the yellow wine is brewed by adopting rice as a raw material, the rice is lotus giant-accounting rice and black rice, and the mass ratio of the lotus giant-accounting rice to the black rice is 1:1.
The lotus giant accounting rice obtaining method comprises the following steps: the lotus seeds of the rice variety are planted according to the conventional method, harvested 28-30 days after heading, dried in the sun to prepare brown rice, soaked in purified water at 28-32 ℃ for 12-24 hours, taken out when the bud tip is exposed by embryo bud germination, and drained, and the GABA content reaches more than 300 mg/kg.
The method for obtaining the selenium-rich black rice comprises the following steps: selecting a selenium-rich paddy field with the selenium content of 0.5-0.9 mg/kg for planting a rice variety black commander, applying quicklime according to the pH value of the soil 10-15 days before transplanting seedlings (when the pH is less than or equal to 5.0, the quicklime dosage is 150-200 kg, when the pH is less than or equal to 5.0 and less than or equal to 6.0, the quicklime dosage is 100-150 kg, when the pH is less than or equal to 6.0 and less than or equal to 7.0, the quicklime dosage is 50-100 kg), and after application, ploughing the soil, uniformly mixing, watering for 5cm, and naturally drying. 3cm of water is irrigated during transplanting, a water layer of 3cm is kept for 10 days, then an intermittent irrigation mode (3 cm of water is irrigated each time, the water naturally falls to dryness, and then 3cm of water is irrigated again), 7 days before heading to 7 days after heading are changed into a flooding mode (the water layer of 3cm is kept all the time), then the intermittent irrigation mode is continuously adopted, and water is cut off 7 days before harvesting. Harvesting 30-32 days after heading, sun-drying to obtain rice (total selenium content of rice is 0.15-0.30 mg/kg, organic selenium content is above 80% of total selenium), soaking in purified water at 28-32deg.C for 6-12 hr.
The specific production process of the yellow wine comprises the following steps:
(1) Mixing the raw materials: the soaked GABA-rich lotus-occupied rice and selenium-rich black commander rice are mixed according to the proportion of 3: 7-7: 3, and grinding the mixed rice into broken rice.
(2) Steamed rice
Pouring rice into the rice, steaming for 30-35min after steaming, spraying hot water of about 85deg.C during steaming, and making rice uniform.
(3) Spreading for cooling
The cooked rice is shoveled out, kneaded, spread and cooled on a clean and sanitary stainless steel table top, and cooled to 40-43 ℃.
(4) Distiller's yeast
After the rice is cooled to a proper temperature, the distiller's yeast which is crushed in advance is pressed into rice and distiller's yeast 12:1 are evenly sprayed on the rice, and are evenly stirred by hands, so that the distiller's yeast and the rice are fully blended.
(5) First fermentation
Placing cooked rice with distiller's yeast in a large-opening ceramic jar for fermentation, and controlling the temperature at 31deg.C. Covering the jar mouth with multi-layer gauze, covering with wooden or bamboo cover, and fermenting for 7 days.
(7) Second fermentation
Transferring the beer obtained by the first fermentation into a fermentation vat according to 5-7 of beer and white spirit: 1, 53 percent of white spirit is added according to the proportion, the temperature is controlled at 22 ℃, and the fermentation is carried out for 27 days.
(8) Squeezing and filtering
And after the second fermentation is finished, separating the wine liquid from the vinasse by using a filter press, clarifying the wine liquid for 3 days at a low temperature, sucking supernatant fluid, and filtering by using a filter to obtain the finished yellow wine.
Example 2
This example provides a yellow wine which differs from example 1 only in that the second fermentation has a resting fermentation time of 90 days.
Comparative example 1
This comparative example provides a yellow wine, the only difference from example 1 is that only lotus giant rice is used.
Comparative example 2
This comparative example provides a yellow wine, the only difference from example 1 is that only black rice is used.
Comparative example 3
This comparative example provides a yellow wine, the only difference from example 1 being that the second fermentation, the resting fermentation time was 110 days.
Comparative example 4
The only difference between this comparative example and example 1 is that no white spirit is added during the second fermentation.
Test examples
The yellow wine obtained in examples and comparative examples 1 to 3 was tested, GABA content was tested by reference to NY/T2890-2016 "high performance liquid chromatography for determination of gamma-aminobutyric acid in rice", total selenium content was tested by reference to GB 5009.93-2017 "determination of selenium in food safety national Standard food", inorganic selenium content was tested by reference to DBS42/010-2018 "determination of inorganic selenium in food safety local Standard selenium-enriched food", organic selenium was obtained by subtracting inorganic selenium from total selenium, non-sugar solids and amino acid nitrogen content were tested by reference to GB/T13662-2018 "yellow wine", beta-phenethyl alcohol content was tested by reference to GB/T10345-2007 "white wine analysis method", and the test results are shown in Table 1:
table 1 yellow wine test results
The test results show that:
example 1 uses lotus giant rice and black commander rice 1:1, compared with the rice (comparative example 1) or black commander rice (comparative example 2) which is purely adopted by lotus giant accounting for the proportion, the yellow wine is simultaneously rich in GABA and selenium, and takes organic selenium as a main component, wherein the organic selenium accounts for more than 80 percent of the total selenium, and the characteristic that the yellow wine which singly adopts two rice raw materials is rich in GABA or selenium is considered. In addition, the contents of non-sugar solids, amino acid nitrogen, beta-phenethyl alcohol and the like of the yellow wine of the example 1 are obviously higher than those of the comparative examples 1 and 2, which shows that the cooperation of the two raw materials has the effect of synergistically improving the contents of the non-sugar solids, the amino acid nitrogen, the beta-phenethyl alcohol and the like of the yellow wine, and improves the quality of the yellow wine. In addition, compared with example 1, the process of prolonging the second fermentation time of example 2 has obviously improved GABA, selenium, non-sugar solids, amino acid nitrogen and beta-phenethyl alcohol contents in yellow wine compared with example 1. However, in comparative example 3, the time of the second fermentation was further prolonged, however, the proportion of organic selenium to total selenium, non-sugar solids, amino acid nitrogen, and beta-phenethyl alcohol content were all significantly reduced; in comparative example 4, white spirit is not added during the second fermentation, the proportion of organic selenium to total selenium, non-sugar solid matters, amino acid nitrogen and beta-phenethyl alcohol content are also obviously reduced, and the two comparative examples show that the process route of the invention is adopted and has important effect on improving the quality of the yellow rice wine.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (7)
1. The production method of the yellow wine is characterized in that the yellow wine is brewed by adopting rice as a raw material, the rice is lotus-giant-accounting rice and black-common rice, and the mass ratio of the lotus-giant-accounting rice to the black-common rice is 3:7-7:3;
the production method of the yellow wine comprises the following steps:
s1: mixing lotus giant rice and black commander rice, and grinding into broken rice;
s2: steaming broken rice;
s3: spreading and cooling steamed broken rice, adding distiller's yeast, and mixing thoroughly;
s4: fermenting for the first time to obtain beer;
s5: adding white wine into the beer to perform secondary fermentation;
s6: squeezing and filtering the fermented mixture to obtain the yellow wine;
in the step S5, the white spirit is 53%vol white spirit, and the mass ratio of the wine mash to the white spirit is 5-7: 1, the temperature of the secondary fermentation is 22-26 ℃, and the fermentation time is 25-100 days.
2. The production method according to claim 1, wherein in the step S3, the temperature after cooling is 40-43 ℃, and the mass ratio of the broken rice to the distiller' S yeast is 12:1.
3. The method according to claim 2, wherein in step S4, the temperature of the first fermentation is 31-33 ℃ and the fermentation time is 5-7 days.
4. The method according to claim 3, wherein the rice is further soaked in purified water at 28 to 32℃for 6 to 12 hours before being crushed in step S1.
5. The production method according to claim 4, wherein in step S2, the steaming is performed by steaming for 30-35min, spraying water at 80-90 ℃ during steaming, and stir-frying the crushed rice.
6. The method according to claim 5, wherein in step S6, the liquor is separated from the distiller' S yeast after squeezing, and the liquor is clarified for 3 days and then filtered.
7. Yellow wine, characterized by being produced by the production method according to any one of claims 1-6.
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