CN102337191B - Preparation method of low-alcohol foxnut wine - Google Patents

Abstract

The invention provides a preparation method of a low-alcohol foxnut wine. According to the technical scheme of the invention, the obtained wine body is amber, is clear and transparent, has faint scent taste and pure flavor, and the content of alcohol in the wine is about 15% (v/v). According to the results of tests, the foxnut wine contains rich polyphenol substances and the content of total phenol is 120mg/L (Folin-Ciocalteus reagent method). Thus, the wine has strong anti-oxidation and removing free radical activity.

Description

A kind of preparation method of low-alcohol Gorgon fruit wine

technical field

The invention relates to a formula, a brewing process and a description of the physical and chemical functional properties of a low-alcohol Gorgon fruit wine. the

Background technique

Gorgon fruit is the mature seed kernel of a kind of aquatic plant Gorgon, commonly known as Gorgon rice. It is one of the traditional Chinese medicinal materials in my country and one of the first batch of "both medicine and food" materials promulgated by the Ministry of Health of my country. Gorgon has a variety of health care functions, such as "Gorgon can quench thirst and nourish the kidney, treat incontinence, nocturnal emission, white turbidity, and leukorrhea" ("Compendium of Materia Medica"), and Gorgon has the effects of "tonifying the spleen, dampness, and strengthening the kidney" ("Compendium of Materia Medica"). Materia Medica Seeking Truth"). Because Gorgon is an aquatic plant, its distribution has obvious regional characteristics. In China, Gorgon is mostly distributed in lakes, ponds, and Zhejiang, Jiangsu, Anhui, Guangdong, Shandong, Hubei and other places with developed water systems. The annual output of dried gorgon rice is about 10,000 tons, of which about 1,500-2,000 tons are used for Chinese medicinal materials, and the rest are used as nourishing ingredients or food processing. the

At present, there are few literature reports on the deep processing of Gorgon fruit at home and abroad. In the Gorgon fruit production area, Gorgon fruit processing is mainly based on primary processed products such as quick-frozen fresh Gorgon fruit, Gorgon rice or dried Gorgon rice. The product category is single, the application range is narrow, and the economic benefit is low, which has caused my country's Gorgon fruit industry to remain at a low level and low benefit for a long time. wandering stage. Therefore, it is imperative to research and develop new Gorgon fruit food and technology to promote the rapid development of Gorgon fruit industry and improve industrial efficiency and technical level. the

Contents of the invention

The present invention utilizes the physiological and health-care function of Gorgon fruit, combines relevant Chinese medicine research theories, mixes Chinese yam and glutinous rice in a certain proportion, and adopts the compound strains composed of saccharification strains and Saccharomyces cerevisiae to carry out simultaneous fermentation. On the basis of analysis and optimization, the formula and brewing process of the low-alcohol Gorgon wine were obtained, and the main physical and chemical functional characteristics of the product were analyzed, detected and described. At home, there are no literature reports similar to related research and patents of the present invention. the

The present invention is achieved through the following technical solutions:

A kind of manufacture method of low-alcohol Gorgon fruit wine, described technology comprises:

1) The raw material formula is Gorgon fruit, dried yam and glutinous rice, and the mass ratio of the three raw materials is 20:10:70;

2) After mixing the three raw materials, add water 1.2-1.5 times the total mass of the raw materials, after soaking, steam in a basket;

3) After the boiled raw materials are spread out to air, inoculate the mixed strains composed of saccharification strains and Saccharomyces cerevisiae for compound fermentation, wherein the inoculum amount of the strains is 0.8%-1.0% of the mass of the dry raw materials before soaking;

4) After mixing the raw materials and the compound strains evenly, put them into a fermenter and ferment at 30°C for 10-15 days;

5) The fermentation product of step 4 is separated from liquid to solid by pressure filtration, and the filtrate is collected to obtain the primary filtered wine;

6) Put the first-filtered wine into a bottle and seal it, and carry out post-fermentation and natural clarification at room temperature and under dark conditions;

7) After the wine body in step 6 is clarified, use the siphon method to obtain the clarified wine liquid in the upper layer, cover and seal, and continue aging for 2-3 months at room temperature and under dark conditions;

8) The aged wine liquid in step 7 can be aged and matured to form low-alcohol Gorgon fruit wine. the

The particle size of Gorgon fruit raw material in the step 1 is 0.5-1.0mm. the

The particle size of the dried yam raw material in step 1 is 1-2 mm. the

The soaking time in the step 2 is 30min, and the cooking time is 30min. the

In the step 4, the raw materials put into the fermenter account for 2/3 of the volume of the fermenter. the

In said step 6, the duration of post-fermentation and natural clarification is 20-25 days. the

The low-alcohol Gorgon fruit wine produced by the invention has a clear and transparent body, amber color, delicate flavor, mellow taste, and an alcohol content of about 15% (v/v). According to the determination of our research group, the obtained Gorgon fruit wine is rich in polyphenols, with a total phenol content of 120 mg/L (Folin-Ciocalteus reagent method), and has strong antioxidant and free radical scavenging activities. the

The present invention has the following characteristics and innovations:

1. As a characteristic resource utilization, the present invention has carried out beneficial exploration on the deep processing of Gorgon fruit in the field of functional food, and achieved relatively ideal results. the

2. The low-alcohol Gorgon fruit wine manufactured by the present invention has a clear and transparent body, amber color, about 15% (v/v) alcohol content, delicate flavor and mellow taste. Due to the low alcohol content, it is suitable for adults of different ages to drink. the

3. Adopt the low-strength Gorgon fruit wine manufactured by the present invention, adopt the filter press mode to carry out liquid slag separation, the functional active components (amino acids, polyphenols, vitamins, etc.) formed in the fermentation process are all retained in the wine liquid, the obtained Gorgon fruit wine The nutrition is more comprehensive, and the product yield is also higher. the

4. The low-alcohol Gorgon wine produced by the invention is separated by pressure filtration, and the wine body is clarified by natural sedimentation. The whole processing project does not involve high-temperature treatment, which is more conducive to the retention of heat-sensitive functional active components in raw materials. the

5. Although the low-alcohol Gorgon fruit wine produced by the present invention has never involved high-temperature treatment in the whole processing process, and the alcohol content in the obtained wine body is low (15%, v/v), after 18 months of storage at room temperature However, no corruption or deterioration has been found in the wine body. It shows that the low-alcohol Gorgon fruit wine produced by the invention has a stable wine body and strong self-preservation function. the

6. The flavor of the low-alcohol Gorgon fruit wine produced by the present invention is obviously improved after natural aging at room temperature for 3 months, and the bitterness in the newly prepared wine is obviously reduced, while producing stronger fragrance and more mellow taste. the

7. The low-alcohol Gorgon fruit wine produced by the present invention has an alcohol content of about 15% (v/v), a total phenol content of 120 mg/L (Folin-Ciocalteus reagent method), a total solid content of 56.4 mg/mL, and a total sugar content of 23.33 mg/mL, the total protein content is 32.51mg/mL, the free amino acid content is 17.26mg/mL, and the total amount of essential amino acids in free amino acids is 6.72mg/mL. The Gorgon fruit wine has strong anti-oxidation and free radical scavenging activities, and its total reducing power and superoxide anion free radical ( O ^- ₂ ) scavenging activity are significantly higher than 0.1mg/mL vitamin C solution, and it has a strong effect on linoleic acid. The oxidation inhibition rate is over 80%.

Description of drawings

Fig. 1 is the main manufacturing process flowchart of the present invention. the

Detailed ways

The following process flow chart of the manufacture of low-alcohol Gorgon wine, combined with the manufacturing process, further describes the specific implementation process of the content of the present invention:

(1) Raw material formula: the mass ratio of Gorgon fruit, dried yam and glutinous rice is 20:10:70, wherein Gorgon fruit is coarsely crushed (particle size 0.5-1.0mm), yam dry coarse powder (particle size 1-2mm) , and then mix it with glutinous rice, add water of 1.2-1.5 times the total mass, soak for 30 minutes, and steam in a basket for 30 minutes. the

(2) After the boiled raw materials are spread out to dry, bacteria need to be added for fermentation. The present invention adopts bacterial classification as the mixed bacterial classification that is made up of saccharification bacterial classification and Saccharomyces cerevisiae, and the inoculum amount is 0.8%-1.0% of the dry raw material quality before soaking, and after mixing evenly, can put into fermenter as far as possible (original section loads The amount is preferably 2/3 of the volume of the fermenter) and fermented at 30°C for 10-15 days. the

(3) After the fermentation is finished, the wine liquid and the solid residue are separated by pressure filtration, and the filtrate is collected to obtain the primary filtered wine. Put the primary filtered wine into the bottle, seal it, and enter the stage of post-fermentation and natural clarification at room temperature and under the condition of avoiding light. Finally, the dead microbial cells and other particles, colloids and other particles in the fermentation liquid will settle naturally to make the wine body naturally clear. This process takes 20-25 days. the

(4) After the wine body is clarified, use the siphon method to transfer the clarified wine liquid on the upper layer to another clean container, fill it as much as possible, and seal it with a cover. Continue to age for about 2-3 months at room temperature and in the dark, and then undergo aging and aging treatments to form a low-alcohol Gorgon wine with strong flavor. the

(5) The storage test results show that the low-alcohol Gorgon fruit wine prepared by the present invention is stored for 18 months at room temperature (15-25° C.) and under light-proof conditions, and the wine body remains clear and transparent, with golden color and strong flavor. any deterioration. the

Claims (7)

1. the manufacture method of a low-alcohol foxnut wine is characterized in that described technique comprises:

1) composition of raw materials is Gorgon fruit, Dry Rhizoma Dioscoreae and glutinous rice, and the mass ratio of three kinds of raw materials is 20: 10: 70;

2) with after three kinds of raw materials mixing, add raw material total mass 1.2-1.5 water doubly, after the immersion, upper cage boiling;

3) after the raw material airing after the boiling, access is carried out complex ferment by the mixed strains that saccharification bacterial classification and S. cervisiae form, and wherein the bacterial classification inoculation amount is 0.8%-1.0%;

4) raw material and composite bacteria are mixed after, put into fermentor tank in 30 ℃ of bottom fermentation 10-15 days;

5) adopt filter press technique to carry out liquid-solid separation to the tunning of step 4, collect filtrate and namely obtain initial filter wine;

6) initial filter wine is packed into seal in the bottle, under room temperature, lucifuge condition, carry out secondary fermentation and naturally clarify;

7) after the wine body clarification of step 6, adopt siphonage to obtain upper strata clarification wine liquid, seal, under room temperature, lucifuge condition, continued ageing 2-3 month;

8) step 7 again after aging and maturation process, can form low-alcohol foxnut wine through the wine liquid of ageing.

2. the manufacture method of low-alcohol foxnut wine according to claim 1 is characterized in that the Gorgon fruit raw material particle size is 0.5-1.0mm in the described step 1.

3. the manufacture method of low-alcohol foxnut wine according to claim 1 is characterized in that described step 1 Dry Rhizoma Dioscoreae raw material particle size is 1-2mm.

4. the manufacture method of low-alcohol foxnut wine according to claim 1 is characterized in that adding in the described step 1 the total water soaking of expecting 1.5 times of raw material.

5. the manufacture method of low-alcohol foxnut wine according to claim 1 is characterized in that soaking duration in the described step 2 is 30min, and the boiling duration is 30min.

6. the manufacture method of low-alcohol foxnut wine according to claim 1 is characterized in that in the described step 4, and the raw material that drops into fermentor tank accounts for 2/3 of fermentor tank volume.

7. the manufacture method of low-alcohol foxnut wine according to claim 1 is characterized in that in the described step 6, and secondary fermentation and natural settling time are 20-25 days.

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