CN115651790A - Rhizoma polygonati and jujube peel selenium rice wine and preparation method thereof - Google Patents
Rhizoma polygonati and jujube peel selenium rice wine and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of rice wine preparation, and particularly discloses polygonatum sibiricum and jujube peel selenium rice wine and a preparation method thereof, wherein the polygonatum sibiricum and jujube peel selenium rice wine comprises the following raw materials: rhizoma polygonati, chinese date peel, edible rice, distiller's yeast, selenium-enriched yeast and edible fungi, wherein the edible rice consists of the selenium-enriched rice and sticky rice in a mass ratio of 1:3. The polygonatum sibiricum jujube peel selenium rice wine disclosed by the invention takes polygonatum sibiricum, jujube peel, edible rice, distiller's yeast, selenium-enriched yeast and edible fungi as raw materials, and the prepared rice wine has the advantages of high selenium content, excellent quality, delicious taste and mellow flavor, can improve the antioxidation effect of the rice wine, is high in nutritional value, and has a wide market space.
Description
Technical Field
The invention particularly relates to the technical field of rice wine preparation, and particularly relates to polygonatum sibiricum jujube peel selenium rice wine and a preparation method thereof.
Background
Selenium is one of the essential elements for maintaining normal activity of human body, and has effects of stimulating production of human immunoglobulin and antibody, protecting cell membrane and chromosome, protecting structure and function of macromolecular physiologically active substance such as ribonucleic acid, improving immunity, resisting aging and resisting cancer.
The sun-cured product mainly comes from food, including fruits, vegetables and the like, but the content of naturally occurring sun-cured elements in the food is extremely low and is generally less than 0.01 mu g/g, while the daily intake of adult selenium recommended by the Chinese academy of nutrition in 1988 is 50 mu g, and the sun-cured elements taken by the pure food cannot meet the requirements of the human body easily, so that the sun-cured product is deficient in most people in China. More than 40 diseases such as hernia, kaschin-Beck disease, cancer, cardiovascular and cerebrovascular diseases, diabetes, hypoimmunity and aging are all related to selenium deficiency.
At present, the research and application of selenium products in the industry are not much, and particularly, enterprises for developing and producing selenium-rich wine are very rare. In the conventional method for producing the selenium wine at present, inorganic selenium salt or selenium-containing additives such as selenium-containing malt flour and the like are added in the brewing process, on one hand, the method can cause the residual of inorganic selenium and other impurities to reduce the taste, on the other hand, the cost is also increased, and the selenium content is low, so that the requirement of people on selenium health can not be met.
Disclosure of Invention
The invention aims to provide a polygonatum sibiricum jujube peel selenium rice wine and a preparation method and application thereof, and aims to solve the problems that inorganic selenium salt or selenium-containing malt flour and other selenium-containing additives are added in the brewing process in the conventional method for producing the selenium wine in the background art, on one hand, the method can cause the residue of inorganic selenium and other impurities to reduce the taste, on the other hand, the cost is increased, the selenium content is low, and the requirement of people on selenium health cannot be met.
In order to achieve the purpose, the invention provides the following technical scheme:
a selenium rice wine containing rhizoma polygonati and jujube peel comprises the following raw materials in parts by weight: 5-12 parts of rhizoma polygonati, 6-10 parts of jujube peel, 60-120 parts of edible rice, 6-9 parts of distiller's yeast, 1-4 parts of selenium-enriched yeast and 7-13 parts of edible fungi, wherein the edible rice consists of selenium-enriched rice and sticky rice in a mass ratio of 1:3.
As a further scheme of the invention: the composite material comprises the following raw materials in parts by weight: 6 parts of rhizoma polygonati, 8 parts of jujube peel, 90 parts of edible rice, 8 parts of distiller's yeast, 2 parts of selenium-enriched yeast and 10 parts of edible fungi, wherein the edible rice consists of selenium-enriched rice and sticky rice in a mass ratio of 1:3.
As a still further scheme of the invention: the preparation method of the jujube peel comprises the following steps:
selecting jujube fruits with good maturity and dark color, removing stems, cleaning to remove silt, soaking in clear water, removing rotten fruits, mildewed fruits and sundries, washing again and cleaning, and then putting into a bamboo basket for draining for later use;
softening the cleaned date, separating peel and pulp, and crushing the peel to obtain the date peel.
As a still further scheme of the invention: the method for softening the jujube fruits comprises the following steps: soaking fructus Jujubae in hot water of 80-100 deg.C for 2-3min, and taking out.
As a still further scheme of the invention: the edible fungi are Lentinus Edodes, needle mushroom or Agaricus bisporus.
A preparation method of polygonatum sibiricum jujube peel selenium rice wine comprises the following steps:
s10, weighing complete and full edible rice in parts by weight, sieving to remove broken rice and impurities, washing with water until no obvious turbid water exists, and soaking the washed edible rice at 25 ℃ for 24 hours until the edible rice is kneaded by hands and is broken without white core and is not soaked;
s20, steaming the selenium-rich rice and the sticky rice in the edible rice separately until the rice grains are well cooked, then uniformly mixing the steamed selenium-rich rice and the sticky rice, and rapidly cooling the mixture to 30-35 ℃ by using cold boiled water;
s30, mixing selenium-enriched yeast, steamed and mixed selenium-enriched rice, sticky rice and part of distiller' S yeast, uniformly stirring, filling into a container, slightly compacting to leave a space with the height of 3-5cm in the container, and building a V-shaped nest in the middle of a bottle; uniformly spraying the rest of the sweet distiller's yeast on the inclined plane and the upper surface of the pit, attaching a fermentation information label, fermenting at constant temperature in a constant-temperature incubator, and obtaining a rice wine base solution after the fermentation is finished;
s40, respectively treating the sealwort, the edible fungi and the Chinese date peel to obtain a sealwort soak solution, an edible fungi soak solution and a Chinese date peel soak solution;
s50, mixing the polygonatum kingianum soaking solution, the edible fungus soaking solution, the jujube peel soaking solution and the rice wine base solution to obtain the polygonatum kingianum and jujube peel selenium rice wine.
As a still further scheme of the invention: in the step S20, the method for separately steaming the selenium-rich rice and the sticky rice until the rice grains are well cooked comprises the following steps: spreading selenium-rich rice and Oryza Glutinosa uniformly on steaming partition respectively, steaming for 40-60min, and turning over every 10min until the rice is cooked thoroughly.
As a still further scheme of the invention: in step S30, the constant temperature fermentation time is 1-5 days, and the constant temperature fermentation temperature is 26-34 ℃.
As a still further scheme of the invention: in step S30, the mass ratio of the partial koji to the remaining koji is 9:1.
As a still further scheme of the invention: in step S40, the preparation method of the polygonatum kingianum soaking solution comprises the following steps:
s41, weighing rhizoma polygonati according to the weight parts, cleaning and slicing the rhizoma polygonati;
s42, adding the sliced rhizoma polygonati into water, wherein the mass ratio of the rhizoma polygonati to the water is 1:5, cooking for 15-30min, and filtering to obtain filter residues and filtrate, wherein the filtrate is the rhizoma polygonati soaking solution.
Compared with the prior art, the invention has the beneficial effects that: the polygonatum sibiricum jujube peel selenium rice wine disclosed by the invention takes polygonatum sibiricum, jujube peel, edible rice, distiller's yeast, selenium-rich yeast and edible fungi as raw materials, and the prepared rice wine has the advantages of high selenium content, excellent quality, delicious and mellow taste, capability of improving the antioxidation effect of the rice wine, high nutritional value and wide market space.
Drawings
FIG. 1 is a flow chart of a preparation method of polygonatum sibiricum jujube peel selenium rice wine.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.
Example 1
A polygonatum sibiricum jujube peel selenium rice wine comprises the following raw materials in parts by weight: 5 parts of rhizoma polygonati, 6 parts of jujube peel, 60 parts of edible rice, 6 parts of distiller's yeast, 1 part of selenium-enriched yeast and 7 parts of edible fungi, wherein the edible rice consists of selenium-enriched rice and sticky rice in a mass ratio of 1:3;
the glutinous rice is commercially available glutinous rice, the selenium-rich rice is selenium-rich purple hybrid rice, the distiller's yeast is sweet distiller's yeast, and the commercially available globular distiller's yeast is specifically selected; in addition, the sweet taste of the rice wine fermented by the whole glutinous rice is selected to be thick, the sweet taste of the rice wine fermented by the selenium-rich purple hybrid rice is selected to be light, the glutinous rice and the selenium-rich rice are selected to be mixed and fermented according to the mass ratio of 1:3, and the rice wine obtained by mixing and fermenting is comprehensive in various physical and chemical indexes, so that the advantages of the purple selenium-rich rice fermentation and the whole glutinous rice fermentation are harmonious in taste and strong in fragrance.
In the embodiment of the invention, the jujube peel is choerospondias axillaris peel, the fresh choerospondias axillaris peel is rich in nutrition and contains extremely rich procyanidine, the total amount of amino acid of the choerospondias axillaris peel reaches 26.23-38.54mg/100g, the protein content accounts for 0.92-1.48%, the organic acid content reaches 5.22-8.13%, and the choerospondias axillaris peel also contains rich Ca, fe, zn, cu, P and other nutritional mineral elements, so that the choerospondias axillaris peel has higher utilization value;
further, the preparation method of the jujube peel comprises the following steps:
selecting jujube fruits with good maturity and dark color, removing stems, cleaning to remove silt, soaking in clear water, removing rotten fruits, mildewed fruits and sundries, washing again and cleaning, and then putting into a bamboo basket for draining for later use;
softening the cleaned jujube, separating peel and pulp, and crushing the peel to obtain the jujube peel;
the method for softening the jujube fruits comprises the following steps: soaking fructus Jujubae in 80 deg.C hot water for 2min, taking out, softening fruit, separating kernel and pulp, and killing polyphenol oxidase activity in pericarp to inhibit oxidation.
The edible fungi are mushrooms, needle mushrooms or agaricus bisporus, and because the edible fungi can accumulate selenium, such as the mushrooms, the needle mushrooms, the agaricus bisporus and the like, the organic selenium in the mushrooms can be extracted in warm water, and the yield reaches 68%; the lentinus edodes is rich in nutrition, has a good anti-tumor effect, is a good source of dietary selenium, is easy to culture, contains high-level selenocysteine, and is found to improve the expression of glutathione peroxidase-1 and glutathione peroxidase-2 and the activity of the glutathione peroxidase-2 in a rat body; in addition, the selenium is obtained by taking the edible fungi as a carrier and is prepared into the selenium-rich food, and the selenium-rich food is the selenium-rich nutritional food with strong selenium gathering capability and high absorption and utilization rate.
A preparation method of a rice wine containing rhizoma polygonati, jujube peel and selenium comprises the following steps:
s10, weighing complete and full edible rice in parts by weight, sieving to remove broken rice and impurities, washing with water until no obvious turbid water exists, and soaking the washed edible rice at 25 ℃ for 24 hours until the edible rice is kneaded by hands and is broken without white core and is not soaked;
s20, steaming the selenium-rich rice and the sticky rice in the edible rice separately until the rice grains are well cooked, then uniformly mixing the steamed selenium-rich rice and the sticky rice, and rapidly cooling the mixture to 30 ℃ by using cold boiled water;
in the step S20, the method for separately steaming the selenium-rich rice and the sticky rice until the rice grains are well cooked comprises the following steps: respectively spreading selenium-rich rice and Oryza Glutinosa uniformly on steaming partition, steaming for 40min, turning over once every 10min until the rice grains are cooked thoroughly, making the cooked rice grains full, soft inside, hard outside, and not lumpy, twisting with hand without white core, and water content of about 60%.
S30, mixing selenium-enriched yeast, steamed rice and sticky rice which are mixed with part of distiller' S yeast, uniformly stirring, filling into a container, slightly compacting to ensure that a space with the height of 3cm is reserved in the container, and building a V-shaped nest in the middle of a bottle; uniformly spraying the rest of the sweet distiller's yeast on the inclined plane and the upper surface of the pit, attaching a fermentation information label, fermenting at constant temperature in a constant-temperature incubator, and obtaining a rice wine base solution after the fermentation is finished;
in the step S30, when the nest is built, the V-shaped nest is in an inverted trumpet shape, the lower part is large, the upper part is small, and the size is moderate, so that enough air bacteria culture and saccharification are ensured;
in the step S30, the constant-temperature fermentation time is 1 day, and the constant-temperature fermentation temperature is 26 ℃;
in step S30, the mass ratio of the partial koji to the remaining koji is 9:1.
S40, respectively treating the polygonatum sibiricum, the edible fungi and the jujube peel to obtain a polygonatum sibiricum soaking solution, an edible fungi soaking solution and a jujube peel soaking solution;
further, in step S40 of the embodiment of the present invention, the preparation method of the polygonatum kingianum soaking solution includes the following steps:
s41, weighing rhizoma polygonati according to the weight parts, and cleaning and slicing the rhizoma polygonati;
s42, adding the sliced rhizoma polygonati into water, wherein the mass ratio of the rhizoma polygonati to the water is 1:5, cooking for 15min, and filtering to obtain filter residues and a filtrate, wherein the filtrate is a rhizoma polygonati soaking solution;
in the embodiment of the present invention, the method for preparing the edible fungus soaking solution and the jujube peel soaking solution is the same as the method for preparing the polygonatum sibiricum soaking solution.
S50, mixing a rhizoma polygonati soaking solution, an edible fungus soaking solution, a jujube peel soaking solution and a rice wine base solution to obtain the rhizoma polygonati jujube peel selenium rice wine;
in step S50, the method for blending the polygonatum sibiricum jujube peel selenium rice wine comprises the following steps: taking 1000L of finished products as a blending standard: 60L of rhizoma polygonati soaking solution, 120L of edible fungi soaking solution, 25L of jujube peel soaking solution, 300L of rice wine base solution and sterile softened water until the alcoholic strength is 32 percent Vol.
Example 2
A polygonatum sibiricum jujube peel selenium rice wine comprises the following raw materials in parts by weight: 12 parts of rhizoma polygonati, 10 parts of jujube peel, 120 parts of edible rice, 9 parts of distiller's yeast, 4 parts of selenium-enriched yeast and 3 parts of edible fungi, wherein the edible rice consists of selenium-enriched rice and sticky rice in a mass ratio of 1:3;
the glutinous rice is commercially available glutinous rice, the selenium-rich rice is selenium-rich purple hybrid rice, the distiller's yeast is sweet distiller's yeast, and the commercially available globular distiller's yeast is specifically selected; in addition, the sweet taste of the rice wine fermented by the whole glutinous rice is selected to be thick, the sweet taste of the rice wine fermented by the selenium-rich purple hybrid rice is selected to be light, the glutinous rice and the selenium-rich rice are selected to be mixed and fermented according to the mass ratio of 1:3, and the rice wine obtained by mixing and fermenting is comprehensive in various physical and chemical indexes, so that the advantages of the purple selenium-rich rice fermentation and the whole glutinous rice fermentation are harmonious in taste and strong in fragrance.
In the embodiment of the invention, the jujube peel is choerospondias axillaris peel, the fresh choerospondias axillaris peel is rich in nutrition and contains extremely rich procyanidine, the total amount of amino acid of the choerospondias axillaris peel reaches 26.23-38.54mg/100g, the protein content accounts for 0.92-1.48%, the organic acid content reaches 5.22-8.13%, and the choerospondias axillaris peel also contains rich Ca, fe, zn, cu, P and other nutritional mineral elements, so that the choerospondias axillaris peel has higher utilization value;
further, the preparation method of the jujube peel comprises the following steps:
selecting jujube fruits with good maturity and dark color, removing stems, cleaning to remove silt, soaking in clear water, removing rotten fruits, mildewed fruits and sundries, washing again and cleaning, and then putting into a bamboo basket for draining for later use;
softening the cleaned jujube, separating peel and pulp, and crushing the peel to obtain the jujube peel;
the method for softening the jujube fruits comprises the following steps: soaking fructus Jujubae in 100 deg.C hot water for 3min, taking out, softening fruit, separating kernel and pulp, and killing polyphenol oxidase activity in pericarp to inhibit oxidation.
The edible fungi are mushrooms, needle mushrooms or agaricus bisporus, and because the edible fungi can accumulate selenium, such as the mushrooms, the needle mushrooms, the agaricus bisporus and the like, the organic selenium in the mushrooms can be extracted in warm water, and the yield reaches 68%; the mushroom is rich in nutrition, has a good anti-tumor effect, is a good source of dietary selenium, the agaricus bisporus is easy to culture, contains high-level selenocysteine, and researches show that the expression of glutathione peroxidase-1 and glutathione peroxidase-2 and the activity of the glutathione peroxidase-1 and the glutathione peroxidase-2 in a rat body can be improved; in addition, the selenium is obtained by taking the edible fungi as a carrier and is prepared into the selenium-rich food, and the selenium-rich food is the selenium-rich nutritional food with strong selenium gathering capability and high absorption and utilization rate.
A preparation method of polygonatum sibiricum jujube peel selenium rice wine comprises the following steps:
s10, weighing complete and full edible rice in parts by weight, sieving to remove broken rice and impurities, washing with water until no obvious turbid water exists, and soaking the washed edible rice at 25 ℃ for 24 hours until the edible rice is kneaded by hands and is broken without white core and is not soaked;
s20, steaming the selenium-rich rice and the sticky rice in the edible rice separately until the rice grains are well cooked, then uniformly mixing the steamed selenium-rich rice and the sticky rice, and rapidly cooling the mixture to 35 ℃ by using cold boiled water;
in the step S20, the method for separately steaming the selenium-rich rice and the sticky rice until the rice grains are well cooked comprises the following steps: respectively spreading selenium-rich rice and Oryza Glutinosa uniformly on steaming partition, steaming for 60min, turning over every 10min until the rice grains are well cooked, making the cooked rice grains full, soft inside and hard outside, and free of large blocks, twisting with hand without white core, and water content of about 63%.
S30, mixing selenium-enriched yeast, steamed and mixed selenium-enriched rice, sticky rice and part of distiller' S yeast, uniformly stirring, filling into a container, slightly compacting to leave a space with the height of 5cm in the container, and building a V-shaped nest in the middle of a bottle; uniformly spraying the rest of the sweet distiller's yeast on the inclined plane and the upper surface of the pit, attaching a fermentation information label, fermenting at constant temperature in a constant-temperature incubator, and obtaining a rice wine base solution after the fermentation is finished;
in the step S30, when the nest is built, the V-shaped nest is in an inverted trumpet shape, the lower part is large, the upper part is small, and the size is moderate, so that enough air bacteria culture and saccharification are ensured;
in the step S30, the constant-temperature fermentation time is 5 days, and the constant-temperature fermentation temperature is 34 ℃;
in step S30, the mass ratio of the partial koji to the remaining koji is 9:1.
S40, respectively treating the sealwort, the edible fungi and the Chinese date peel to obtain a sealwort soak solution, an edible fungi soak solution and a Chinese date peel soak solution;
further, in step S40 of the embodiment of the present invention, the preparation method of the polygonatum kingianum soaking solution includes the following steps:
s41, weighing rhizoma polygonati according to the weight parts, and cleaning and slicing the rhizoma polygonati;
s42, adding the sliced rhizoma polygonati into water, wherein the mass ratio of the rhizoma polygonati to the water is 1:5, steaming for 30min, and filtering to obtain filter residues and a filtrate, wherein the filtrate is a rhizoma polygonati soaking solution;
in the embodiment of the present invention, the method for preparing the edible fungus soaking solution and the jujube peel soaking solution is the same as the method for preparing the polygonatum sibiricum soaking solution.
S50, mixing a polygonatum soaking solution, an edible fungus soaking solution, a jujube peel soaking solution and a rice wine base solution to obtain the polygonatum and jujube peel selenium rice wine;
in step S50, the method for blending the polygonatum sibiricum jujube peel selenium rice wine comprises the following steps: taking 1000L of finished products as a blending standard: 60L of rhizoma polygonati soaking solution, 120L of edible fungi soaking solution, 25L of jujube peel soaking solution, 300L of rice wine base solution and sterile softened water until the alcoholic strength is 32 percent Vol.
Example 3
A selenium rice wine containing rhizoma polygonati and jujube peel comprises the following raw materials in parts by weight: 6 parts of rhizoma polygonati, 8 parts of jujube peel, 90 parts of edible rice, 8 parts of distiller's yeast, 2 parts of selenium-enriched yeast and 10 parts of edible fungi, wherein the edible rice consists of selenium-enriched rice and sticky rice in a mass ratio of 1:3;
the glutinous rice is commercially available glutinous rice, the selenium-rich rice is selenium-rich purple hybrid rice, the distiller's yeast is sweet distiller's yeast, and the commercially available globular distiller's yeast is specifically selected; in addition, the sweet taste of the rice wine fermented by the whole glutinous rice is selected to be thick, the sweet taste of the rice wine fermented by the selenium-rich purple hybrid rice is selected to be light, the glutinous rice and the selenium-rich rice are selected to be mixed and fermented according to the mass ratio of 1:3, and the rice wine obtained by mixing and fermenting is comprehensive in various physical and chemical indexes, so that the advantages of the purple selenium-rich rice fermentation and the whole glutinous rice fermentation are harmonious in taste and strong in fragrance.
In the embodiment of the invention, the jujube peel is choerospondias axillaris peel, the fresh choerospondias axillaris peel is rich in nutrition and contains extremely rich procyanidine, the total amount of amino acid of the choerospondias axillaris peel reaches 26.23-38.54mg/100g, the protein content accounts for 0.92-1.48%, the organic acid content reaches 5.22-8.13%, and the choerospondias axillaris peel also contains rich Ca, fe, zn, cu, P and other nutritional mineral elements, so that the choerospondias axillaris peel has higher utilization value;
further, the preparation method of the jujube peel comprises the following steps:
selecting jujube fruits with good maturity and dark color, removing stems, cleaning to remove silt, soaking in clear water, removing rotten fruits, mildewed fruits and sundries, washing again and cleaning, and then putting into a bamboo basket for draining for later use;
softening the cleaned jujube, separating peel and pulp, and crushing the peel to obtain the jujube peel;
the method for softening the jujube fruits comprises the following steps: soaking fructus Jujubae in 90 deg.C hot water for 2min, taking out, softening fruit, separating fruit core and fruit pulp, and killing polyphenol oxidase activity in pericarp to inhibit oxidation.
The edible fungi are mushrooms, needle mushrooms or agaricus bisporus, and because the edible fungi can accumulate selenium, such as the mushrooms, the needle mushrooms, the agaricus bisporus and the like, the organic selenium in the mushrooms can be extracted in warm water, and the yield reaches 68%; the mushroom is rich in nutrition, has a good anti-tumor effect, is a good source of dietary selenium, the agaricus bisporus is easy to culture, contains high-level selenocysteine, and researches show that the expression of glutathione peroxidase-1 and glutathione peroxidase-2 and the activity of the glutathione peroxidase-1 and the glutathione peroxidase-2 in a rat body can be improved; in addition, the selenium is obtained by taking the edible fungi as a carrier and is prepared into the selenium-rich food, and the selenium-rich food is the selenium-rich nutritional food with strong selenium gathering capability and high absorption and utilization rate.
A preparation method of polygonatum sibiricum jujube peel selenium rice wine comprises the following steps:
s10, weighing complete and full edible rice in parts by weight, sieving to remove broken rice and impurities, washing with water until no obvious turbid water exists, and soaking the washed edible rice at 25 ℃ for 24 hours until the edible rice is kneaded by hands and is broken without white core and is not soaked;
s20, steaming the selenium-rich rice and the sticky rice in the edible rice separately until the rice grains are well cooked, then uniformly mixing the steamed selenium-rich rice and the sticky rice, and rapidly cooling the mixture to 32 ℃ with cold boiled water;
in the step S20, the method for separately steaming the selenium-rich rice and the sticky rice until the rice grains are well cooked comprises the following steps: respectively spreading selenium-rich rice and Oryza Glutinosa uniformly on steaming partition, steaming for 45min, turning over every 10min until the rice grains are well cooked, making the cooked rice grains full, soft inside and hard outside, and free of large blocks, twisting with hand without white core, and water content of about 62%.
S30, mixing selenium-enriched yeast, steamed and mixed selenium-enriched rice, sticky rice and part of distiller' S yeast, uniformly stirring, filling into a container, slightly compacting to leave a space with the height of 4cm in the container, and building a V-shaped nest in the middle of a bottle; uniformly spraying the rest of the sweet distiller's yeast on the inclined plane and the upper surface of the pit, attaching a fermentation information label, fermenting at constant temperature in a constant-temperature incubator, and obtaining a rice wine base solution after the fermentation is finished;
in the step S30, when the nest is built, the V-shaped nest is in an inverted trumpet shape, the lower part is large, the upper part is small, and the size is moderate, so that enough air bacteria culture and saccharification are ensured;
in the step S30, the constant-temperature fermentation time is 3 days, and the constant-temperature fermentation temperature is 28 ℃;
in step S30, the mass ratio of the partial koji to the remaining koji is 9:1.
S40, respectively treating the sealwort, the edible fungi and the Chinese date peel to obtain a sealwort soak solution, an edible fungi soak solution and a Chinese date peel soak solution;
further, in step S40 of the embodiment of the present invention, the preparation method of the polygonatum kingianum soaking solution includes the following steps:
s41, weighing rhizoma polygonati according to the weight parts, and cleaning and slicing the rhizoma polygonati;
s42, adding the sliced rhizoma polygonati into water, wherein the mass ratio of the rhizoma polygonati to the water is 1:5, cooking for 20min, and filtering to obtain filter residues and filtrate, wherein the filtrate is rhizoma polygonati soaking liquid;
in the embodiment of the present invention, the method for preparing the edible fungus soaking solution and the jujube peel soaking solution is the same as the method for preparing the polygonatum sibiricum soaking solution.
S50, mixing a rhizoma polygonati soaking solution, an edible fungus soaking solution, a jujube peel soaking solution and a rice wine base solution to obtain the rhizoma polygonati jujube peel selenium rice wine;
in step S50, the method for blending the polygonatum sibiricum jujube peel selenium rice wine comprises the following steps: taking 1000L of finished products as a blending standard: 60L of rhizoma polygonati soaking solution, 120L of edible fungi soaking solution, 25L of jujube peel soaking solution, 300L of rice wine base solution and sterile softened water until the alcoholic strength is 32 percent Vol.
Test experiment
Firstly, performing primary filtration; grouping
Experimental group 1: the polygonatum sibiricum jujube peel selenium rice wine prepared in the embodiment 3;
experimental group 2: replacing the edible rice in the formula of the embodiment 3 with common commercially available rice, and preparing the polygonatum sibiricum jujube peel selenium rice wine by adopting the preparation method of the embodiment 3;
experimental group 3: replacing the edible rice in the formula of the embodiment 3 with common commercially available rice, removing the selenium-enriched yeast in the formula of the embodiment 3, and preparing the polygonatum sibiricum and jujube peel selenium rice wine by adopting the preparation method of the embodiment 3
Comparative example 1: the polygonatum sibiricum jujube peel selenium rice wine prepared by the preparation method of the embodiment 3 is prepared by taking common commercially available rice as a formula.
2. Experimental methods
1. And (3) measuring the selenium content: the detection method refers to GB 5009.93-2010;
2. and (3) antioxidant determination:
(1) Taking a plurality of centrifuge tubes, respectively adding 0mL, 0.4 mL, 0.8 mL, 1.2 mL, 1.6 mL and 2.0mL of sample solution, respectively adding 2.0mL, 1.6 mL, 1.2 mL, 0.8 mL, 0.4 mL and 0mL of distilled water, continuously adding 2mL of DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) ethanol solution, shaking uniformly, standing, keeping out of the sun, reacting at room temperature for 30min, and then measuring the light absorption value;
(2) The 0 sample adding tube is used as a blank control, and the parallel measurement is carried out for 3 times, and the calculation formula is as follows:
in the formula: i is DPPH free radical clearance; a is a light absorption value of the sample; a. The 0 Blank absorbance values.
3. Results of the experiment
Table 1: determination of selenium content
| Selenium content (mg/kg) | |
| Experimental example 1 | 1.214 |
| Experimental example 2 | 1.012 |
| Experimental example 3 | 0.768 |
| Comparative example 1 | 0.102 |
Table 2: DPPH radical scavenging ratio (%)
| 0 | 0.4 | 0.8 | 1.2 | 1.6 | 2.0 | |
| Experimental example 1 | 0 | 45 | 81 | 88 | 92 | 95 |
| Experimental example 2 | 0 | 32 | 53 | 79 | 86 | 93 |
| Experimental example 3 | 0 | 24 | 42 | 62 | 81 | 92 |
| Comparative example 1 | 0 | 11 | 19 | 27 | 32 | 45 |
According to the experimental results, in the formula of the polygonatum sibiricum jujube peel selenium rice wine disclosed by the invention, the selenium-rich rice, the selenium-rich yeast and the edible fungi can effectively improve the selenium content in the rice wine, and the rice wine can improve the antioxidation effect, is high in nutritive value and has a wide market space.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. The sealwort jujube peel selenium rice wine is characterized by comprising the following raw materials in parts by weight: 5-12 parts of rhizoma polygonati, 6-10 parts of jujube peel, 60-120 parts of edible rice, 6-9 parts of distiller's yeast, 1-4 parts of selenium-enriched yeast and 7-13 parts of edible fungi, wherein the edible rice consists of selenium-enriched rice and sticky rice in a mass ratio of 1:3.
2. The sealwort jujube peel selenium rice wine of claim 1, which is characterized by comprising the following raw materials in parts by weight: 6 parts of rhizoma polygonati, 8 parts of jujube peel, 90 parts of edible rice, 8 parts of distiller's yeast, 2 parts of selenium-enriched yeast and 10 parts of edible fungi, wherein the edible rice consists of selenium-enriched rice and sticky rice in a mass ratio of 1:3.
3. The sealwort jujube peel selenium rice wine of claim 2, wherein the preparation method of the jujube peel comprises the following steps:
selecting jujube fruits with good maturity and dark color, removing stems, cleaning to remove silt, soaking in clear water, removing rotten fruits, mildewed fruits and impurities, washing again, and then putting into a bamboo basket for draining for later use;
softening the cleaned jujube, separating peel and pulp, and crushing the peel to obtain the jujube peel.
4. The sealwort jujube peel selenium rice wine of claim 3, wherein the method for softening jujube fruit comprises the following steps: soaking fructus Jujubae in hot water of 80-100 deg.C for 2-3min, and taking out.
5. The sealwort jujube peel selenium rice wine of claim 4, wherein the edible fungi is mushroom, needle mushroom or agaricus bisporus.
6. A method for preparing rhizoma polygonati jujube peel selenium rice wine as claimed in any one of claims 1 to 5, which comprises the following steps:
s10, weighing complete and full edible rice according to the parts by weight, sieving to remove broken rice and impurities, washing with water until no obvious turbid water exists, and soaking the washed edible rice at 25 ℃ for 24 hours until the edible rice is crushed by hand, and has no white core and is not soaked thoroughly;
s20, steaming the selenium-rich rice and the sticky rice in the edible rice separately until the rice grains are well cooked, then uniformly mixing the steamed selenium-rich rice and the sticky rice, and rapidly cooling the mixture to 30-35 ℃ by using cold boiled water;
s30, mixing selenium-enriched yeast, steamed and mixed selenium-enriched rice, sticky rice and part of distiller' S yeast, uniformly stirring, filling into a container, slightly compacting to leave a space with the height of 3-5cm in the container, and building a V-shaped nest in the middle of a bottle; uniformly spraying the rest of the sweet distiller's yeast on the inclined plane and the upper surface of the pit, attaching a fermentation information label, fermenting at constant temperature in a constant-temperature incubator, and obtaining a rice wine base solution after the fermentation is finished;
s40, respectively treating the sealwort, the edible fungi and the Chinese date peel to obtain a sealwort soak solution, an edible fungi soak solution and a Chinese date peel soak solution;
s50, mixing the polygonatum kingianum soaking solution, the edible fungus soaking solution, the jujube peel soaking solution and the rice wine base solution to obtain the polygonatum kingianum and jujube peel selenium rice wine.
7. The preparation method of the sealwort jujube peel selenium rice wine as claimed in claim 6, wherein in step S20, the method of separately steaming the selenium-rich rice and the glutinous rice until the rice grains are well cooked comprises the following steps: spreading selenium-rich rice and Oryza Glutinosa respectively, steaming on the steaming partition for 40-60min, turning over once every 10min until the rice grains are cooked thoroughly.
8. The preparation method of the polygonatum sibiricum jujube peel selenium rice wine according to claim 7, wherein in the step S30, the constant-temperature fermentation time is 1-5 days, and the constant-temperature fermentation temperature is 26-34 ℃.
9. The method for preparing polygonatum sibiricum jujube peel selenium rice wine according to claim 8, wherein in step S30, the mass ratio of the partial koji to the remaining koji is 9:1.
10. The preparation method of the polygonatum sibiricum jujube peel selenium rice wine according to claim 6, wherein in the step S40, the preparation method of the polygonatum sibiricum soaking solution comprises the following steps:
s41, weighing rhizoma polygonati according to the weight parts, cleaning and slicing the rhizoma polygonati;
s42, adding the sliced rhizoma polygonati into water, wherein the mass ratio of the rhizoma polygonati to the water is 1:5, cooking for 15-30min, and filtering to obtain filter residues and a filtrate, wherein the filtrate is the rhizoma polygonati soaking solution.
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| CN116179295A (en) * | 2023-03-18 | 2023-05-30 | 安徽硒都云峰食品有限公司 | Fructus corni antioxidant health-care yellow wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116179295A (en) * | 2023-03-18 | 2023-05-30 | 安徽硒都云峰食品有限公司 | Fructus corni antioxidant health-care yellow wine and preparation method thereof |
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