WO2017139907A1 - 一种白藜芦醇酒的酿造方法 - Google Patents

一种白藜芦醇酒的酿造方法 Download PDF

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WO2017139907A1
WO2017139907A1 PCT/CN2016/000189 CN2016000189W WO2017139907A1 WO 2017139907 A1 WO2017139907 A1 WO 2017139907A1 CN 2016000189 W CN2016000189 W CN 2016000189W WO 2017139907 A1 WO2017139907 A1 WO 2017139907A1
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resveratrol
wine
brewing
peanut
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诸茂华
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诸茂华
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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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • 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
    • 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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the invention relates to the technical field of winemaking, in particular to a winemaking method containing resveratrol.
  • red wine contains a certain concentration of resveratrol
  • resveratrol can reduce rat skin cancer cells by 68-98%, and inhibit cancer Cell proliferation, lowering the fat content in the liver of mice, lowering blood lipid levels, preventing oxidation of low-density lipoprotein, anti-platelet aggregation, and reducing the incidence of heart disease.
  • Red wine is a kind of wine made from grapes and made with belt meat. Because the grape skin contains high concentration of resveratrol, the content of resveratrol in the wine is very high. And become a health wine.
  • Traditional beer at home and abroad is made from barley malt.
  • Traditional rice wine is made from grains, rice, wheat, alfalfa or alfalfa.
  • the brewing process is very different and the tastes vary widely.
  • the raw material relationship does not contain resveratrol, so there is no cardiovascular health function similar to red wine.
  • the raw materials for brewing must be saccharide or starchy materials. They are made into wine by saccharification and alcoholization. Only the grapes contain resveratrol, and other fruits and grains do not contain white cucurbits. Alcohol, which determines that only the wine in the prior art has health care characteristics.
  • Resveratrol-containing plants are now also found in Polygonum cuspidatum (a kind of Chinese medicinal material), mulberry, peanuts, etc., but they are not starchy foods. If used as an additive material, it is not only unrealistic due to the content relationship, but also affects the finished product.
  • the taste of the wine For example, peanuts are oily and lipid foods, which are not suitable for winemaking. What is more, the content of peanut resveratrol is about 0.8mg/Kg, even if 100% peanut wine can't reach the level of red wine! Moreover, the oily peanut kernel itself also affects the metabolic pathway of Saccharomyces cerevisiae, so it is not suitable to use peanut as a wine making additive.
  • Tiger clam is a kind of Chinese medicinal material.
  • Polygonum cuspidatum contains resveratrol, making it a scarce resource and expensive.
  • an object of the present invention is to provide a resveratrol-containing brewing method which is inexpensive, easy to handle, and easy to handle.
  • the present invention adopts the following technical solution: a winemaking method containing resveratrol, characterized in that: resveratrol extracted from peanut buds is added to the original brewed wine.
  • the specific process of adding resveratrol to the wine material is: extracting the selected peanut buds, and adding the juice of the peanut buds to the wine to be brewed according to the content of resveratrol. Going in; other original methods of winemaking remain unchanged.
  • the specific process of adding resveratrol to the wine material comprises: adding a peanut bud stem and a proper amount of water to the original winemaking method containing resveratrol, wherein the peanut bud stem and the right amount of water are according to the The content of resveratrol is added to the malt-containing wine to be brewed, and then saccharified, filtered, fermented and aged; other original brewing methods are unchanged.
  • the specific process of adding resveratrol to the wine material is: adding an appropriate amount of water to the appropriate amount of peanut buds, boiling for 15 minutes after the beating, taking the juice to soak the rice or the rice, and then cooking the rice and the juice together.
  • the juice is picked up according to the desired resveratrol content, and the other original brewing methods are unchanged.
  • the specific process of adding resveratrol to the wine material is as follows: the peanut bud stem juice is directly added to the distilled liquor according to the required content of resveratrol, and the other original brewing methods are unchanged.
  • the specific process of adding resveratrol to the wine material is: pulverizing the peanut bud stem according to the content of resveratrol, and adding it to the wine material of the brewing wine to make a medicinal liquor, the other original There are no winemaking methods.
  • the selected food material is peanut bud
  • the peanut produces high concentration of resveratrol after germination, which is dozens of times the content of resveratrol in the grape skin.
  • the peanut itself is a oleaginous food, it is not suitable for brewing.
  • the content of resveratrol is high, especially the bud stem has no odor and does not contain oil and protein. Since the bud part contains residual oil and protein, it is not suitable for wine.
  • the content of resveratrol in the root part of the bud is also low.
  • the invention only uses the part with the highest content of resveratrol and no odor, the bud. It can produce various kinds of yellow wine, rice wine, beer, white wine and other wines with high resveratrol content in the existing brewing technology. China is a big country for peanut cultivation. The sources of peanuts and peanut buds are not problematic, and the price is low, and the cost of making wine is low.
  • the method of adding peanut bud juice should be carefully designed according to the raw material process of making wine, so that resveratrol can enter the liquor to the maximum extent without destroying the original process and not affecting the original flavor of the wine.
  • the wine prepared by the method of the invention contains high concentration of resveratrol, the lesser one is 1 mg/L, and the other is more than 10 mg/L, so the red wine has the same health care function, and the cost is relatively low, and the original flavor of the wine is unchanged.
  • the invention has the advantages of simple operation, easy control, and various wines can be researched and applied according to actual characteristics.
  • rice wine is a food commonly used by ordinary people.
  • rice is soaked in this method and then fermented according to the normal method, it will become a wine containing resveratrol 1--10mg/L.
  • the cardiovascular health effect is more suitable for middle-aged and elderly people, and achieves the goal of prolonging life.
  • the wine is made from resveratrol, and the resveratrol content is 4.3 mg/L.
  • Steamed rice Take 10 kg of rice or glutinous rice, soak it for 10-12 hours with 8 kg of water after washing. (Please have 100 grams of peanut buds in the water). After filtering, place the rice in a steamer and steam about 40. Minutes, then take it out and let it cool down to 32-37 °C.
  • Saccharification Take about 150 grams of Daqu or Xiaoqu. After mashing, mix it evenly into the rice, then put it into a clean small tank for saccharification. When mashing, the cylinder cover should be tightly sealed to facilitate heat preservation and less water evaporation. It takes 12-15 hours for the temperature to remain at 28-30 °C.
  • fermentation take about 10 kg of cold water, pour into the rice tank, cover the cylinder surface for fermentation, room temperature is maintained at 20 ° C, the time is about 10 days.
  • Resveratrol yellow wine was prepared, and the resveratrol content was 2.8 mg/L.
  • Pre-fermentation Add 5% yeast sugar liquid (8.5% sugar) to the pulp, stir and mix, and carry out pre-fermentation. The temperature is controlled at 20-25 ° C for about 5-6 days.
  • Post-fermentation Calculate according to the fermentation to 12 degrees, add a certain amount of sugar (also in the pre-fermentation, convert the required amount of sugar according to the required alcohol, once adjusted), keep the temperature at 15 to 20 ° C, after 30 to 35 days, separation.
  • Resveratrol kiwi wine was prepared with a resveratrol content of 4.6 mg/L.

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  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Alcoholic Beverages (AREA)

Abstract

一种白藜芦醇酒的酿造方法，其是在原有酿酒的酒材中加入由花生芽茎提取出的白藜芦醇。

Description

[根据细则37.2由ISA制定的发明名称]　一种白藜芦醇酒的酿造方法 技术领域
本发明涉及酿酒技术领域，尤其涉及一种含白藜芦醇的酿酒方法。
背景技术
联合国卫生组织(WHO)承认和推荐红葡萄酒具有一定的保健功能，因为红葡萄酒中含有一定浓度的白藜芦醇，白藜芦醇可使大鼠皮肤癌细胞减少68-98％，并抑止癌细胞扩散，降低老鼠肝中脂肪的含量，降低血脂含量，防止低密度脂蛋白的氧化，抗血小板凝聚作用，减少心脏病发病率，研究发现，白藜芦醇是一种具有抑制癌细胞、降血脂、防治心血管疾病、延缓衰老等作用保健价值极高的自然营养因子。红葡萄酒是一种采用葡萄为原料，连皮带肉一起酿制的果酒，由于葡萄皮中含有高浓度的白藜芦醇，所以该酒中白藜芦醇的含量就很高，红葡萄酒因之而成为一种保健酒。
国内外传统的啤酒是采用大麦芽为原料酿制成的酒，传统的米酒是采用谷，米，麦，黍或稷为原料酿制成的酒，它们酿制工艺大相径庭，口味千差万别，由于它们的原料关系均不含白藜芦醇，因此也不具备类似红葡萄酒对心血管的保健功能。
我国是酿酒大国，具有悠久的酒文化，具有巨大的酒市场，但含有高浓度白藜芦醇的酒也只局限于红葡萄酒，其白藜芦醇含量在1mg/L左右，同样用葡萄为原料不同工艺酿制的白葡萄酒仅含微量白藜芦醇。而在酒民中喝啤酒白葡萄酒和米酒的比例不小，因此提升啤酒白葡萄酒和米酒的保健功能对提升酒民的体质健康具有重大意义。
酿酒的原料必须是糖质或淀粉质的材料才行，它们经糖化及醇化发酵酿制成酒，这类材料中只有葡萄含有白藜芦醇，其它水果及五谷均不含白藜芦 醇，这就决定了现有技术中只有葡萄酒才具有保健特色。
要使啤酒或米酒含有白藜芦醇必须选用含有白藜芦醇的原料。含白藜芦醇的植物现在发现的还有虎杖(一种中药材)，桑椹，花生等，但它们均非淀粉质食材，若作为添加材料，不仅因含量关系加量不现实，还影响成品酒的口味。比如花生是油脂质食材，根本不适用于酿酒，何况花生仁白藜芦醇含量在0.8mg/Kg左右，即使100％花生酿酒也达不到红葡萄酒的水平！并且，油性的花生仁本身还影响酿酒酵母的代谢途径，因此不适宜用花生作为制酒添加物。
虎仗是一种中药材，虎杖因含有白藜芦醇，使其成为一种紧缺资源，价格昂贵。
发明内容
为了解决现有技术中的问题，本发明的目的是提供一种原材料价格便宜、操作方便、易于操作的含白藜芦醇的酿酒方法。
为实现上述目的，本发明采用以下技术方案：一种含白藜芦醇的酿酒方法，其特征在于：在原有酿酒的酒材中加入由花生芽茎提取出的白藜芦醇。
优选的技术方案，向所述酒材加入白藜芦醇具体过程为：将选取好的花生芽茎榨汁，将所述花生芽的汁液按白藜芦醇所需含量加入待酿酒的酒料中去；其它原有酿酒方法不变。
优选的技术方案，向所述酒材加入白藜芦醇具体过程为：在原有含白藜芦醇的酿酒方法中加入花生芽茎和适量水，其中所述花生芽茎和适量水是按照所需白藜芦醇含量加入到待酿酒的含有麦芽的酒材中，后经糖化，过滤，发酵，陈酿；其它原有酿酒方法不变。
优选的技术方案，向所述酒材加入白藜芦醇具体过程为：在适量花生芽茎中加入适量水，打浆后煮沸15分钟，取汁液浸米或淋米，后将米和汁液一起蒸煮成饭；其中所述汁液是按照所需白藜芦醇含量拾取，其它原有酿酒方法不变。
优选的技术方案，向所述酒材加入白藜芦醇具体过程为：根据白藜芦醇所需含量将花生芽茎液汁直接加入蒸馏酒中，其它原有酿酒方法不变。
优选的技术方案，向所述酒材加入白藜芦醇具体过程为：根据白藜芦醇所需含量将花生芽茎粉碎后加到泡制酒的酒料中一起泡制成药酒，其它原有酿酒方法不变。
本发明主要有益效果有：选用的食材是花生芽，花生发芽后产生高浓度的白藜芦醇，是葡萄皮中白藜芦醇含量的几十倍，花生本身虽是油脂性食材，不适酿酒，但花生发芽后，可以长到油脂及蛋白质差不多耗尽，同时白藜芦醇含量高，特别是芽茎部位全无异味，不含有油脂及蛋白质。由于芽头部份含有残存的油脂及蛋白质，不宜入酒，芽根部位白藜芦醇含量偏低也弃之不用。本发明只采用白藜芦醇含量最高且无异味的部份---芽茎。使得在现有酿酒技术上能够酿制出白藜芦醇含量高的各种黄酒、米酒、啤酒、白酒等酒类。我国是花生种植大国，花生及花生芽的来源均不成问题，且价格低廉，制酒成本低廉。
另外，其还具有以下优点：
花生芽茎汁的加入方法要按制酒的原料工艺过程精心设计，使白藜芦醇最大限度进入酒液，而又不破坏原有工艺，不影响酒原有的风味。
按本发明方法制备的酒含有高浓度的白藜芦醇，少者1mg/L，多者大于10mg/L，因此具有红葡萄酒同样的保健功能，而成本相对低廉，酒原有风味不变，本发明操作简便，要领易于掌控，各种酒均可按实际特点研究应用。
例如米酒是百姓常用之食品，如用本法浸泡糯米，再按常法发酵成的酒酿就成了含白藜芦醇1--10mg/L的酒酿，可口之外又多了提高免疫力保护心血管的保健功效，对中老年人更为适宜，达到延年益寿之目的。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了，下面结合具体实例，对本发明进一步详细说明。应该理解，这些描述只是示例性的，而并非要限 制本发明的范围。此外，在以下说明中，省略了对公知结构和技术的描述，以避免不必要地混淆本发明的概念。
实例一、白藜芦醇酒酿(米酒)
1.将1000克糯米洗干净后，用800毫升清水(加入100克花生芽茎的榨汁)浸泡24小时，浸到用手捻糯米可以捻碎的程度；
2.然后在蒸锅里铺好纱布，把糯米倒进去铺均匀，蒸熟成米饭(不要太硬)后凉至不烫手的温度；
3.取一小碗放入酒曲和温水，使酒曲在水里化开；
5.将酒曲水倒进装糯米饭的容器里，边倒边轻轻拌匀，使糯米饭都均匀的接触到酒曲水；
6.用勺子压实糯米饭后，在中央的位置挖出一个小坑，便于观察出水的情况；
7.盖上盖，恒温箱中35度发酵24小时到36小时左右，有酒香味且水出得多便算基本成功；
8.作好的酒酿装进干净容器里放入冰箱使其停止发酵。
制得酒酿为白藜芦醇酒酿，白藜芦醇含量4.3mg/L。
实例二、白藜芦醇黄酒
1、蒸饭：取大米或糯米10公斤，洗净后用8公斤清水浸泡10-12小时，(请水中有花生芽茎100克的榨汁)，过滤后将米置于蒸笼中蒸约40分钟，而后取出晾凉，降温到32-37℃。
2、糖化：取大曲或小曲约150克，捣碎后均匀拌入米中，然后装入干净小缸中进行糖化，糖化时需将缸盖盖严，以利保温和水分挥发少。温度保持在28-30℃需12-15小时。
3、发酵：取冷开水约10公斤，倒入米缸中，盖严缸面进行发酵，室温保持20℃左右，时间大约10天左右。
4、澄清：将发酵的米酒液过滤、澄清、就获得生黄酒。
制得白藜芦醇黄酒，白藜芦醇含量2.8mg/L。
实例三、白藜芦醇啤酒
1.麦芽汁的制取。将500克大麦芽粉碎，加2.5公斤水搅拌均匀，加20克搅碎的花生芽茎，徐徐加温至55～65℃，保持3小时左右。中间每隔半小时搅拌一次，经3小时后，每隔10分钟取出一点麦芽汁用碘酒一滴进行检查，若无蓝色出现，说明淀粉已转化成麦芽糖，糖化操作已完成。
2.过滤除去残渣，另加酒花35～40克，白糖50克，麦汁加热煮沸30分钟，然后经沉淀、过滤制得澄清透明的汁液，冷却至10～12℃备用。
3.前发酵。在麦汁中添加种子啤酒酵母100毫升，主发酵的温度应控制在8～12℃为宜，发酵时间约经过5～7天左右。落泡之后，口尝发酵液，喝到口中感到醇厚柔和，其有麦芽的香味。
4.后发酵。在低温下(0～10℃)再经过10～15天密封发酵，打开盖，倒入杯中有泡沫升起，这就是清香爽口和酒味柔和的白藜芦醇啤酒了。白藜芦醇含量3.7mg/L。
实例四、白藜芦醇猕猴桃酒
1.1000克原料猕猴桃经挑拣清洗：漂洗去杂质。
2.破碎：在破碎机内破碎成浆状，加入20克花生芽茎的榨汁。
3.前发酵：在果浆中加入5％的酵母糖液(含糖8.5％)，搅拌混合，进行前发酵，温度控制在20～25℃，时间约5～6天。
4榨酒：当发酵中果浆的残糖降至1％时，需进行压榨分离，浆汁液转入后发酵。
5.后发酵：按发酵到酒度为12度计算，添加一定量的砂糖(也可在前发酵时，按所需的酒度换算出所需的糖量，一次调毕)，保持温度在15～20℃，经30～35天后，进行分离。
制得白藜芦醇猕猴桃酒，白藜芦醇含量4.6mg/L。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明的保护范 围，凡在本发明的精神和原则之内，所作的任何修改、等同替换、均包含在本发明的保护范围之内。

Claims (6)

  1. 一种含白藜芦醇的酿酒方法，其特征在于：在原有酿酒的酒材中加入由花生芽茎提取出的白藜芦醇。
  2. 如权利要求1所述的一种含白藜芦醇的酿酒方法，其特征在于：向所述酒材加入白藜芦醇具体过程为：将选取好的花生芽茎榨汁，将所述花生芽的汁液按白藜芦醇所需含量加入待酿酒的酒料中去；其它原有酿酒方法不变。
  3. 如权利要求1所述的一种含白藜芦醇的酿酒方法，其特征在于：向所述酒材加入白藜芦醇具体过程为：在原有含白藜芦醇的酿酒方法中加入花生芽茎和适量水，其中所述花生芽茎和适量水是按照所需白藜芦醇含量加入到待酿酒的含有麦芽的酒材中，后经糖化，过滤，发酵，陈酿；其它原有酿酒方法不变。
  4. 如权利要求1所述的一种含白藜芦醇的酿酒方法，其特征在于：向所述酒材加入白藜芦醇具体过程为：在适量花生芽茎中加入适量水，打浆后煮沸15分钟，取汁液浸米或淋米，后将米和汁液一起蒸煮成饭；其中所述汁液是按照所需白藜芦醇含量拾取，其它原有酿酒方法不变。
  5. 如权利要求1所述的一种含白藜芦醇的酿酒方法，其特征在于：向所述酒材加入白藜芦醇具体过程为：根据白藜芦醇所需含量将花生芽茎液汁直接加入蒸馏酒中，其它原有酿酒方法不变。
  6. 如权利要求1所述的一种含白藜芦醇的酿酒方法，其特征在于：向所述酒材加入白藜芦醇具体过程为：根据白藜芦醇所需含量将花生芽茎粉碎后加到泡制酒的酒料中一起泡制成药酒，其它原有酿酒方法不变。
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