CN117229868A - Sea cucumber maca wine and brewing method thereof - Google Patents
Sea cucumber maca wine and brewing method thereof Download PDFInfo
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Abstract
The invention discloses sea cucumber maca wine and a brewing method thereof. The invention improves the traditional yellow wine brewing method, takes millet, sea cucumber freeze-dried powder, maca freeze-dried powder and the like as main raw materials as a culture medium, and brews the novel nutritional yellow wine through fermentation with wheat starter. The invention improves the traditional old wine production process and provides an innovative culture medium formula and a raw wine clarifying and filtering technology; the high-quality nutritional active substances such as sea cucumber and maca are directly dissolved in the yellow wine base wine through the fermentation process, and the nutritional active substances which take old wine as carriers are easier to quickly enter the body; is beneficial to digestion and absorption, and plays a larger role in nutrition and health care. The sea cucumber maca wine is rich in nutrition and has good health-care effect, and a new innovative nutritional wine is added for the market; provides new products and new choices for the nutrition and health of people, improves the market preference of old wine, and meets the new requirements of people on nutrition and health.
Description
Technical Field
The invention belongs to the technical field of innovative ocean food processing, and particularly relates to sea cucumber maca wine and a brewing method thereof.
Background
Sea cucumber is a generic term for animals of the class Stichopus japonicus of the phylum Echinodermata. There are 1100 kinds of foods, which are classified into thorns and no thorns, and 100 kinds of foods are available in sea areas in China and 20 kinds of foods are available in the sea area in China. The Ming dynasty "five miscellaneous groups" describes: sea cucumber is warm and tonic, and is a natural enemy of ginseng, so it is a sea cucumber. Mountain ginseng and sea cucumber have been known from ancient times, and two "ginseng" are almost named. Ginseng is known for the world by reinforcing primordial qi, and sea cucumber is classified as a precious good product by rich nutrition, and is one of the famous "eight delicacies of seafood" in China. Sea cucumber has been taken as a good food for adjuvant treatment since ancient times in China, has the special effects of treating diseases such as kidney deficiency, impotence, constipation due to intestinal dryness, phthisis, duodenal ulcer, poliomyelitis, epilepsy and the like, and has the special effects of growing, healing, anti-inflammatory, cold-resistant, tissue aging prevention, arteriosclerosis, diabetes and the like on human bodies, and is a medicine and edible product with wider anti-tumor spectrum. Compendium of materia Medica initial Yi: taste Gan Cheng, tonify kidney meridian, nourish essence and marrow, relieve urination, strengthen yang and treat spasm. Diet Spectrum with rest: "nourishing yin, tonifying blood, strengthening yang, moistening dryness, regulating menstruation, nourishing fetus, and benefiting yield". The traditional Chinese medicine considers that the sea cucumber has the effects of tonifying kidney, replenishing vital essence, nourishing blood, moistening lung, relieving convulsion, calming heart, stopping bleeding, diminishing inflammation, relieving acid, stopping pain, nourishing brain and improving intelligence. Is mainly used for treating consumptive disease and weakness, pulmonary tuberculosis hemoptysis, anemia, hypertension, diabetes, gastric ulcer and duodenal ulcer, dry stool, dizziness and tinnitus, frequent urination, soreness and weakness of waist, impotence, postpartum constipation, nocturnal emission and spermatorrhea and other diseases. It is known that coastal fishermen think that people eat a sea cucumber every day, and the people can fully feel red light within one month, are full of energy, and can also treat coronary heart disease and cold resistance. Modern medical research has considered that: the rich protein in sea cucumber is an important nutrient component. Sea cucumber protein accounts for more than 60%. The composition of the amino acid is various, including 20 kinds of glycine, glutamic acid, aspartic acid, alanine and the like, and the amino acid is rich in 8 kinds of essential amino acids which cannot be manufactured and synthesized by human bodies. Sea cucumber is a high-grade and rare seafood with high protein, low fat and low cholesterol. The stichopus japonicus is the best variety for eating, and each 100 g of fresh stichopus japonicus contains 83 g of water, 14.9 g of protein, 0.9 g of fat, 0.4 g of carbohydrate, 0.8 g of ash, 357 mg of calcium, 12 mg of phosphorus, 24 mg of iron, 10.1 mg of vitamin B, 20.02 mg of B, 0.1 mg of nicotinic acid and 600 micrograms of iodine. Also contains beta-carotene, echinacea ketone, astaxanthin, etc. In recent years, the research shows that the human body aging is related to the reduction of chondroitin in vivo, while sea cucumber contains a large amount of chondroitin components and has the effect of delaying aging. Sea cucumber is a good tonic product since ancient times, and especially in recent years, the market sales volume is in a remarkable rising state because of remarkable immunity improvement and fatigue resistance functions.
Maca is commonly known as south america ginseng. The maca has rich nutritional value, and the inside of the maca has more protein, cellulose and vitamin C. Not only can promote metabolism, but also can whiten skin, and can play a role in resisting fatigue. The active ingredient macaenamine in the maca powder can promote secretion of hormones in the body, can play a role in improving performance, can improve erection hardness of men, and can also prolong sexual intercourse time of men. Has improving effect on people with hyposexuality. The main functional roles of the maca are as follows: firstly, the carbohydrates they are rich in are the only energy sources for the brain and nervous system. Secondly, the maca can strengthen the immune system, improve the immunity and improve the sub-health state, and can help us strengthen the immune system and improve the disease resistance of the body because the maca is rich in nutritional active ingredients, especially proteins and amino acids. Thirdly, can enhance the sexual function and vitality of human body. The nutritional ingredients in the maca can promote metabolism of human bodies, regulate nervous system and cardiovascular system, and eliminate various fatigue symptoms.
The sea cucumber and maca have rich nutrition and outstanding nutrition and health care effects, are suitable for a wide range of people, and have wide market prospects.
The sea cucumber and maca nutrition active substances and the millet are mixed and fermented to produce the old wine, so that the nutrition efficacy of the old wine can be improved, the market efficacy of the traditional old wine can be improved, and a new consumer product can be produced.
Disclosure of Invention
The invention aims to provide sea cucumber maca wine and a brewing method thereof, which are used for overcoming the defects of the prior art.
In order to achieve the above purpose, the invention is realized by the following technical scheme:
a sea cucumber and maca old wine is prepared by fermenting millet, sea cucumber freeze-dried powder and maca freeze-dried powder serving as raw materials.
A brewing method of sea cucumber maca wine comprises the following steps:
(1) Preparing sea cucumber freeze-dried powder;
(2) Preparing maca freeze-dried powder;
(3) Producing wheat starter;
(4) Curing millet;
(5) Preparing a wine culture medium: taking sea cucumber freeze-dried powder and maca freeze-dried powder, and fully and uniformly stirring with millet curing materials;
(6) Saccharification and fermentation of old wine: adding wheat starter into old wine culture medium, stirring thoroughly, and starting saccharification fermentation; new fermentation process methods and process parameters are formed.
(7) Filtering the raw wine: squeezing out filtrate with squeezer, filtering with paper board machine 5U pulp board, filtering with 2U pulp board, and filtering with hollow fiber 0.45U and 0.2U to clarify; is used for aging and filling in a sealed jar.
Further, in the step (5), the mass ratio of the sea cucumber freeze-dried powder, the maca freeze-dried powder and the millet curing material is as follows: 1:3:500.
Further, the step (1) specifically includes:
1) Cutting fresh sea cucumber by abdomen to remove intestine to form skin ginseng;
2) Precooling radix Ginseng at 4deg.C, transferring to a freezer below-20deg.C, and freezing for 12 hr;
3) Putting the ice skin ginseng into a clean heating tank, adding tap water with equal weight, starting heating, heating to 80 ℃, and stopping heating;
4) Taking out the heated radix Ginseng Rubra, and placing into a container filled with 1% NaHCO 3 In the container of the water solution of (2), the sea cucumber is fermented at the water bath temperature of 45 ℃ and fished out after the weight of the sea cucumber is constant;
5) The ginseng is put into a container filled with 2 per mill of HAC aqueous solution, and is prepared at the water bath temperature of 45 ℃. Taking out the sea cucumber after the sea cucumber weight is constant;
6) Placing the skin ginseng prepared in the previous step into a container filled with ionized water or distilled water, preparing at 4 ℃ for 24 hours, and taking out the skin ginseng after the weight of the sea cucumber is constant;
7) Pulping the prepared sea cucumber with a tissue refiner or a juicer;
8) Grinding the homogenate by a colloid mill until the granularity of sea cucumber powder is 2um;
9) Precooling grinding liquid in a refrigerator below 5 ℃ and then deep freezing below-20 ℃;
10 The frozen sample is loaded into a freeze dryer for vacuum freezing, the temperature is reduced to below-54 ℃, the vacuum degree reaches 5mtorr, and freeze drying is carried out.
11 16 hours until the sample reaches a constant weight, the dry powder is removed.
12 Pulverizing with pulverizer, and sealing and packaging with sea cucumber powder.
Further, the step (2) specifically includes:
1) Cleaning fresh maca, and pulping by using a tissue refiner or a juicer;
2) Grinding the slurry to powder granularity of 2um by a colloid mill;
3) Precooling grinding liquid in a refrigerator below 5 ℃ and then deep freezing below-20 ℃;
4) And (3) loading the frozen sample into a freeze dryer, freezing in vacuum at the temperature of minus 54 ℃ and the vacuum degree of 5mtorr, and freeze-drying.
5) Taking out the dry powder after 16 hours until the sample reaches constant weight;
6) Crushing by a crusher, and sealing and packaging the maca powder.
Further, in the step (3), wheat is soaked in water, the water addition amount is 100% of the weight of the wheat, and the wheat is fished out after soaking and is crushed and ground into coarse powder by a crusher; placing into a temperature control room with temperature of 40-50 ℃, and bagging for later use after 60 days to obtain wheat starter.
Further, in the step (4), 500 kg of shelled millet is taken, soaked and cured for 24 hours by a proper amount of deionized water heated to 85-100 ℃, fished out, and rinsed with normal-temperature deionized water until the water is clear; putting 500 kg of fished out materials into a heating tank, adding 1000 kg of deionized water, rapidly heating to 85-100 ℃ with strong fire, and decocting with slow fire for 1 hour; repeatedly decocting with strong fire and weak fire for three times; until it is gelatinized to brown-red; the soaked matter is fished out and placed for 24 hours, and is fished out to cool to 30-35 ℃ for standby.
In the step (5), 2 kg of sea cucumber freeze-dried powder, 6 kg of maca freeze-dried powder and 1000 kg of millet curing material are taken and fully and uniformly stirred in a saccharification machine, so that the old wine culture medium is formed.
Further, in the step (6), 10 kg of wheat Qu Chongfen is added into 1000 kg of the culture medium and stirred uniformly, and saccharification and fermentation are started; after 7-8 days, when the tank temperature is reduced to 30-35 ℃, the fermentation is completed.
Compared with the prior art, the invention has the advantages that:
the invention improves the traditional yellow wine brewing method, takes millet, sea cucumber freeze-dried powder, maca freeze-dried powder and the like as main raw materials as a culture medium, and brews the novel nutritional yellow wine through fermentation with wheat starter. The invention improves the traditional old wine production process and provides an innovative culture medium formula and a raw wine clarifying and filtering technology; the high-quality nutritional active substances such as sea cucumber and maca are directly dissolved in the yellow wine base wine through the fermentation process, and the nutritional active substances which take old wine as carriers are easier to quickly enter the body; is beneficial to digestion and absorption, and plays a larger role in nutrition and health care.
The sea cucumber maca wine is rich in nutrition and has good health-care effect, and a new innovative nutritional wine is added for the market; provides new products and new choices for the nutrition and health of people, improves the market preference of old wine, and meets the new requirements of people on nutrition and health.
Detailed Description
The technical scheme of the invention is further described and illustrated below by combining with the embodiment.
Examples
A brewing method of sea cucumber maca wine comprises the following steps:
(1) The invention relates to a sea cucumber maca freeze-dried powder preparation technology, which comprises the following steps: comprises a preparation process method of sea cucumber freeze-dried powder and maca freeze-dried powder.
The preparation method of the sea cucumber freeze-dried powder specifically comprises the following steps:
1) The fresh sea cucumber is subjected to laparotomy to remove the intestines to form the skin ginseng.
2) Precooling radix Ginseng at 4deg.C, transferring to freezer below-20deg.C, and freezing for 12 hr.
3) Putting the ice skin ginseng into a clean heating tank, adding tap water with equal weight, starting heating, heating to 80 ℃, and stopping heating;
4) Taking out the heated radix Ginseng Rubra, and placing into a container filled with 1% NaHCO 3 In the container of the water solution of (2), the sea cucumber is fermented at the water bath temperature of 45 ℃ and fished out after the weight of the sea cucumber is constant;
5) The ginseng is put into a container filled with 2 per mill of HAC aqueous solution, and is prepared at the water bath temperature of 45 ℃. Taking out the sea cucumber after the sea cucumber weight is constant;
6) Placing the skin ginseng prepared in the previous step into a container filled with ionized water or distilled water, preparing at 4 ℃ for 24 hours, and taking out the skin ginseng after the weight of the sea cucumber is constant;
7) Pulping the prepared sea cucumber with a tissue refiner or a juicer;
8) Grinding the homogenate by a colloid mill until the granularity of sea cucumber powder is 2um;
9) Precooling grinding liquid in a refrigerator below 5 ℃ and then deep freezing below-20 ℃;
10 The frozen sample is loaded into a freeze dryer for vacuum freezing, the temperature is reduced to below-54 ℃, the vacuum degree reaches 5mtorr, and freeze drying is carried out.
11 16 hours until the sample reaches a constant weight, the dry powder is removed.
12 Pulverizing with pulverizer, and sealing and packaging with sea cucumber powder.
The preparation method of the maca freeze-dried powder specifically comprises the following steps:
1) Cleaning fresh maca, and pulping by using a tissue refiner or a juicer; 2) Grinding the slurry to powder granularity of 2um by a colloid mill;
3) Precooling grinding liquid in a refrigerator below 5 ℃ and then deep freezing below-20 ℃;
4) And (3) loading the frozen sample into a freeze dryer, freezing in vacuum at the temperature of minus 54 ℃ and the vacuum degree of 5mtorr, and freeze-drying.
5) And (3) taking out the dry powder after 16 hours until the sample reaches constant weight. The water content of the sea cucumber freeze-dried powder is not more than 3%.
6) Crushing by a crusher, and sealing and packaging the maca powder.
(2) Producing wheat starter; soaking wheat in water with water content of 100% of the weight of wheat, taking out, and pulverizing into coarse powder; placing into a temperature control room with temperature of 40-50deg.C, standing for 60 days to obtain wheat starter, and bagging.
(3) Curing millet: taking 500 kg of shelled millet, soaking and curing for 24 hours by using deionized water heated to 85-100 ℃ in an equivalent amount, fishing out, and flushing with normal-temperature deionized water until the water is clear; putting 500 kg of fished out materials into a heating tank, adding 1000 kg of deionized water, rapidly heating to 85-100 ℃ with strong fire, and decocting with slow fire for 1 hour; repeatedly decocting with strong fire and weak fire for three times; until it is gelatinized to brown-red; the soaked matter is placed for 24 hours, and is fished out to cool to 30-35 ℃ for standby.
(4) Fermentation process conditions: mixing proportion of culture medium and wheat starter and processing conditions;
preparing a wine culture medium: taking 2 kg of sea cucumber freeze-dried powder, 6 kg of maca freeze-dried powder and 1000 kg of millet curing material, and fully and uniformly stirring in a saccharification machine to form the old wine culture medium.
The traditional fermentation mode of only using millet and wheat starter is improved, and the nutrient active sea cucumber and maca are added into the culture medium, so that the nutrition active ingredients in the raw wine are improved, and the nutrition and health care effects are promoted.
(5) Saccharification and fermentation of old wine: 10 kg of wheat Qu Chongfen is added into 1000 kg of the culture medium and stirred uniformly, and saccharification and fermentation are started. After 7-8 days, when the tank temperature is reduced to 30-35 ℃, the fermentation is completed.
(6) The raw wine filtering process conditions are as follows: squeezing out filtrate with squeezer, filtering with paper board machine 5U pulp board, filtering with 2U pulp board, and filtering with hollow fiber 0.45U and 0.2U to clarify. Is used for aging and filling in a sealed jar.
The invention improves the traditional method of absorbing with diatomite and then press-filtering with squeezer, so that the filtering time of the wine base is greatly shortened, and the wine liquid is clear and no sediment can appear after long-term placement.
The present invention has been described in detail with reference to the above embodiments, and the functions and actions of the features in the present invention will be described in order to help those skilled in the art to fully understand the technical solution of the present invention and reproduce it.
Finally, although the description has been described in terms of embodiments, not every embodiment is intended to include only a single embodiment, and such description is for clarity only, as one skilled in the art will recognize that the embodiments of the disclosure may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.
Claims (10)
1. The sea cucumber maca wine is characterized by being prepared by fermenting millet, sea cucumber freeze-dried powder and maca freeze-dried powder serving as raw materials.
2. The brewing method of the sea cucumber maca wine is characterized by comprising the following steps of:
(1) Preparing sea cucumber freeze-dried powder;
(2) Preparing maca freeze-dried powder;
(3) Producing wheat starter;
(4) Curing millet;
(5) Preparing a wine culture medium: taking sea cucumber freeze-dried powder and maca freeze-dried powder, and fully and uniformly stirring with millet curing materials;
(6) Saccharification and fermentation of old wine: adding wheat starter into old wine culture medium, stirring thoroughly, and starting saccharification fermentation;
(7) Filtering the raw wine: squeezing out filtrate with squeezer, filtering with paper board machine 5U pulp board, filtering with 2U pulp board, and filtering with hollow fiber 0.45U and 0.2U to clarify; is used for aging and filling in a sealed jar.
3. The brewing method according to claim 1, wherein in the step (5), the mass ratio of the sea cucumber freeze-dried powder, the maca freeze-dried powder and the millet curing material is as follows: 1:3:500.
4. The brewing method according to claim 1, wherein the step (1) is specifically:
1) Cutting fresh sea cucumber by abdomen to remove intestine to form skin ginseng;
2) Precooling radix Ginseng at 4deg.C, transferring to a freezer below-20deg.C, and freezing for 12 hr;
3) Putting the ice skin ginseng into a clean heating tank, adding tap water with equal weight, starting heating, heating to 80 ℃, and stopping heating;
4) Fishing out the heated skin ginseng, putting the skin ginseng into a container filled with 1% NaHCO3 aqueous solution, performing fermentation at the water bath temperature of 45 ℃, and fishing out the sea cucumber after the weight of the sea cucumber is constant;
5) The ginseng is put into a container filled with 2 per mill of HAC aqueous solution, and is prepared at the water bath temperature of 45 ℃. Taking out the sea cucumber after the sea cucumber weight is constant;
6) Placing the skin ginseng prepared in the previous step into a container filled with ionized water or distilled water, performing the preparation at the temperature of 4 ℃ for 24 hours, and taking out the skin ginseng after the weight of the sea cucumber is constant;
7) Pulping the prepared sea cucumber with a tissue refiner or a juicer;
8) Grinding the homogenate by a colloid mill until the granularity of sea cucumber powder is 2um;
9) Precooling grinding liquid in a refrigerator below 5 ℃ and then deep freezing below-20 ℃;
10 Loading the frozen sample into a freeze dryer, freezing in vacuum at the temperature of minus 54 ℃ and the vacuum degree of 5mtorr, and freeze-drying;
11 16 hours until the sample reaches constant weight, taking out the dry powder;
12 Pulverizing with pulverizer, and sealing and packaging with sea cucumber powder.
5. The brewing method according to claim 1, wherein the step (2) is specifically:
1) Cleaning fresh maca, and pulping by using a tissue refiner or a juicer;
2) Grinding the slurry to powder granularity of 2um by a colloid mill;
3) Precooling grinding liquid in a refrigerator below 5 ℃ and then deep freezing below-20 ℃;
4) The frozen sample is loaded into a freeze dryer for vacuum freezing, the temperature is reduced to below-54 ℃, the vacuum degree reaches 5mtorr, and freeze drying is carried out;
5) Taking out the dry powder after 16 hours until the sample reaches constant weight;
6) Crushing by a crusher, and sealing and packaging the maca powder.
6. The brewing method according to claim 1, wherein in the step (3), the wheat is soaked in water with an amount of 100% of the weight of the wheat, taken out after soaking, and crushed and ground into coarse powder by a crusher; placing into a temperature control room with temperature of 40-50 ℃, and bagging for later use after 60 days to obtain wheat starter.
7. The brewing method according to claim 1, wherein in the step (4), 500 kg of husked millet is taken, soaked and cured for 24 hours with a proper amount of deionized water heated to 85-100 ℃, taken out, and rinsed with deionized water at normal temperature until the water is clear; putting 500 kg of fished out materials into a heating tank, adding 1000 kg of deionized water, rapidly heating to 85-100 ℃ with strong fire, and decocting with slow fire for 1 hour; repeatedly decocting with strong fire and weak fire for three times; until it is gelatinized to brown-red; the soaked matter is fished out and placed for 24 hours, and is fished out to cool to 30-35 ℃ for standby.
8. The brewing method according to claim 1, wherein in the step (5), 2 kg of sea cucumber freeze-dried powder, 6 kg of maca freeze-dried powder and 1000 kg of millet curing material are taken and fully and uniformly stirred in a saccharification machine to form the old wine culture medium.
9. The brewing method according to claim 1, wherein in the step (6), 10 kg of wheat Qu Chongfen is added to 1000 kg of the medium and stirred uniformly, and saccharification and fermentation are started; after 7-8 days, when the tank temperature is reduced to 30-35 ℃, the fermentation is completed.
10. The brewing method according to claim 1, wherein in step (7), the raw wine is filtered: squeezing out filtrate with squeezer, filtering with paper board machine 5U pulp board, filtering with 2U pulp board, and filtering with hollow fiber 0.45U and 0.2U to clarify.
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| CN202311235912.2A CN117229868A (en) | 2023-09-25 | 2023-09-25 | Sea cucumber maca wine and brewing method thereof |
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