CN103013754A - Method for brewing health-care wine - Google Patents
Method for brewing health-care wine Download PDFInfo
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- CN103013754A CN103013754A CN2012105477959A CN201210547795A CN103013754A CN 103013754 A CN103013754 A CN 103013754A CN 2012105477959 A CN2012105477959 A CN 2012105477959A CN 201210547795 A CN201210547795 A CN 201210547795A CN 103013754 A CN103013754 A CN 103013754A
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- brewing method
- promoting wine
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- 235000014101 wine Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 19
- 108010059892 Cellulase Proteins 0.000 claims abstract description 9
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 9
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 9
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 9
- 229940106157 cellulase Drugs 0.000 claims abstract description 9
- 238000005352 clarification Methods 0.000 claims abstract description 9
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 8
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 230000001737 promoting effect Effects 0.000 claims description 14
- 230000007062 hydrolysis Effects 0.000 claims description 12
- 238000006460 hydrolysis reaction Methods 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract description 2
- 102100022624 Glucoamylase Human genes 0.000 abstract description 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 2
- 210000004911 serous fluid Anatomy 0.000 abstract 2
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 241000235342 Saccharomycetes Species 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000019991 rice wine Nutrition 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001568 sexual effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010063659 Aversion Diseases 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 206010005963 Bone formation increased Diseases 0.000 description 1
- 206010006002 Bone pain Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010050031 Muscle strain Diseases 0.000 description 1
- 206010036018 Pollakiuria Diseases 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 201000007094 prostatitis Diseases 0.000 description 1
- 230000000552 rheumatic effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a method for brewing health-care wine. The method comprises the following steps: (1) steaming Chinese yam and subsequently peeling off, soaking rice, medlar and longan pulp into water, and pulping in water according to a solid-to-liquid ratio of 1:1 so as to obtain serous fluid; (2) adding cellulase into the serous fluid, and hydrolyzing for 72h; (3) adding glucoamylase and xylanase, and hydrolyzing for 24h; (4) adjusting the acid sugar, sterilizing, inoculating saccharomycetes, and fermenting for 8-10 days; (5) ageing for 3-6 months after the fermentation is accomplished; and adding pectinase for clarification so as to clarify the liquor, and filtering so as to prepare the nutritive health-care wine which is clear in color and mellow in taste.
Description
Technical field
The present invention relates to a kind of brewing method of health promoting wine, belong to food processing field.
Technical background
Chinese yam rice wine is to having obvious effect because of the symptom such as dog-tired after the insomnia and dreamful sleep of suffering from a deficiency of the kidney, deficiency of the kidney causes, spiritlessness and weakness, waist soreness, treating rheumatic ostealgia, night pollakiuria, aversion to cold and cold limbs, lumbar muscle strain, hyperosteogeny, dizziness and tinnitus, prostatitis, seminal emission, impotence, sexual hypofunction, the sexual intercourse.In wine, add matrimony vine, longan and can strengthen the health of wine.The present invention adopts the novel process of enzymolysis and fermentation combination to brewage Chinese yam rice wine, takes full advantage of the nutritive substance in the raw material, obtains the color and luster clarification, the nutrient health care wine of taste sweet-smelling.
Summary of the invention
The Chinese yam rice wine color and luster clarification that the brewing method that the purpose of this invention is to provide a kind of health promoting wine, the method obtain, the taste sweet-smelling.
For realizing above purpose, the brewing method of a kind of health promoting wine of the present invention, step is: (1) cooks rear peeling with Chinese yam, and rice, matrimony vine, longan pulp soak 6h in 40 ℃ of-45 ℃ of water, add entry at 1: 1 by solid-to-liquid ratio and pull an oar, and get slurries; (2) slurries adjusting pH is 4-5, and temperature is 28 ℃-32 ℃, adds cellulase 10-15U/L, hydrolysis 72h; (3) continuing to regulate pH is 4-4.5, and temperature is 60 ℃-62 ℃, adds saccharifying enzyme 12-20U/L, zytase 2-5U/L, hydrolysis 24h; (4) adjust acid sugar, after the sterilization, inoculation yeast bacterium 100-200mg/L under 20 ℃-25 ℃ temperature, fermented 8-10 days; (5) after the fermentation ends, temperature is under 8-15 ℃, ageing 3-6 month; (6) regulating pH is 3-4, and temperature is 50 ℃-55 ℃, adds clarification and clarifies with polygalacturonase 3-6U/L, makes finished product after the filtration.
Beneficial effect of the present invention is, owing to containing Mierocrystalline cellulose in the starting material of wine brewing, can not be decomposed by yeast and utilize, cause the waste of raw material, the present invention is sugar with cellulase with cellulose conversion first, cellulase can promote the dissolving of plant cell wall simultaneously, more cell Dissolve things inside is dissolved out, be conducive to take full advantage of in follow-up hydrolysis and the fermenting process nutritive substance in the fruit, and then use Glucoamylase hydrolysis, starch is converted into sugar, supplying with yeast ferments, with polygalacturonase colloidal solid in the liquid is decomposed at last, brew the color and luster clarification, the nutrient health care wine of taste sweet-smelling.
Add zytase in the brewing process of health promoting wine, can generate the bifidus factor oligose, can promote the increment of bifidus bacillus in the enteron aisle, be of value to stomach health, improve immunizing power, antitumor, hypotensive, hypoglycemic, promote the absorption of calcium, improved the functional of wine.
Embodiment
Embodiment 1:
A kind of brewing method of health promoting wine, step is: (1) cooks rear peeling with Chinese yam, and rice, matrimony vine, longan pulp soak 6h in 40 ℃ of water, add entry at 1: 1 by solid-to-liquid ratio and pull an oar, and get slurries; (2) slurries adjusting pH is 4, and temperature is 28 ℃, adds cellulase 15U/L, hydrolysis 72h; (3) continuing to regulate pH is 4, and temperature is 60 ℃, adds saccharifying enzyme 12U/L, zytase 2U/L, hydrolysis 24h; (4) adjust acid sugar, after the sterilization, inoculation yeast bacterium 100mg/L under 20 ℃ temperature, fermented 8 days; (5) after the fermentation ends, temperature is under 8 ℃, ageing 3 months; (6) regulating pH is 3, and temperature is 50 ℃, adds clarification and clarifies with polygalacturonase 3U/L, makes finished product after the filtration.
Embodiment 2:
A kind of brewing method of health promoting wine, step is: (1) cooks rear peeling with Chinese yam, and rice, matrimony vine, longan pulp soak 6h in 42 ℃ of water, add entry at 1: 1 by solid-to-liquid ratio and pull an oar, and get slurries; (2) slurries adjusting pH is 4.5, and temperature is 30 ℃, adds cellulase 12U/L, hydrolysis 72h; (3) continuing to regulate pH is 4, and temperature is 60 ℃, adds saccharifying enzyme 16U/L, zytase 3U/L, hydrolysis 24h; (4) adjust acid sugar, after the sterilization, inoculation yeast bacterium 150mg/L under 23 ℃ temperature, fermented 9 days; (5) after the fermentation ends, temperature is under 12 ℃, ageing 5 months; (6) regulating pH is 3, and temperature is 55 ℃, adds clarification and clarifies with polygalacturonase 4U/L, makes finished product after the filtration.
Embodiment 3:
A kind of brewing method of health promoting wine, step is: (1) cooks rear peeling with Chinese yam, and rice, matrimony vine, longan pulp soak 6h in 45 ℃ of water, add entry at 1: 1 by solid-to-liquid ratio and pull an oar, and get slurries; (2) slurries adjusting pH is 5, and temperature is 32 ℃, adds cellulase 15U/L, hydrolysis 72h; (3) continuing to regulate pH is 4.5, and temperature is 62 ℃, adds saccharifying enzyme 20U/L, zytase 5U/L, hydrolysis 24h; (4) adjust acid sugar, after the sterilization, inoculation yeast bacterium 200mg/L under 25 ℃ temperature, fermented 10 days; (5) after the fermentation ends, temperature is under 15 ℃, ageing 3 months; (6) regulating pH is 4, and temperature is 55 ℃, adds clarification and clarifies with polygalacturonase 6U/L, makes finished product after the filtration.
Claims (6)
1. the brewing method of a health promoting wine, it is characterized in that: step is
(1) Chinese yam is cooked rear peeling, rice, matrimony vine, longan pulp soak 6h in 40 ℃ of-45 ℃ of water, add entry at 1: 1 by solid-to-liquid ratio and pull an oar, and get slurries;
(2) above-mentioned slurries adjusting pH is 4-5, and temperature is 28 ℃-32 ℃, adds cellulase, hydrolysis 72h;
(3) continuing to regulate pH is 4-4.5, and temperature is 60 ℃-62 ℃, adds saccharifying enzyme, zytase, hydrolysis 24h;
(4) adjust acid sugar, after the sterilization, the inoculation yeast bacterium under 20 ℃-25 ℃ temperature, was fermented 8-10 days;
(5) after the fermentation ends, temperature is under 8-15 ℃, ageing 3-6 month;
(6) regulating pH is 3-4, and temperature is 50 ℃-55 ℃, adds polygalacturonase and clarifies, and makes finished product after the filtration.
2. the brewing method of a kind of health promoting wine as claimed in claim 1, it is characterized in that: the add-on of described cellulase is 10-15U/L.
3. the brewing method of a kind of health promoting wine as claimed in claim 1, it is characterized in that: the add-on of described saccharifying enzyme is 12-20U/L.
4. the brewing method of a kind of health promoting wine as claimed in claim 1, it is characterized in that: the add-on of described zytase is 2-5U/L.
5. the brewing method of a kind of health promoting wine as claimed in claim 1, it is characterized in that: described saccharomycetic inoculum size is 100-200mg/L.
6. the brewing method of a kind of health promoting wine as claimed in claim 1 is characterized in that: it is 3-8U/L that described polygalacturonase is used enzyme, consumption for clarification.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105477959A CN103013754A (en) | 2012-12-17 | 2012-12-17 | Method for brewing health-care wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105477959A CN103013754A (en) | 2012-12-17 | 2012-12-17 | Method for brewing health-care wine |
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| Publication Number | Publication Date |
|---|---|
| CN103013754A true CN103013754A (en) | 2013-04-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105477959A Pending CN103013754A (en) | 2012-12-17 | 2012-12-17 | Method for brewing health-care wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103013754A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105420022A (en) * | 2015-12-21 | 2016-03-23 | 江苏省农业科学院 | Brewing method of pennisetum glaucum healthcare wine |
| CN117264717A (en) * | 2023-07-27 | 2023-12-22 | 武汉唐乐生物科技股份有限公司 | Preparation method of kiwi fruit wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102277248A (en) * | 2011-06-14 | 2011-12-14 | 葛双铭 | Nourishing wine |
| CN102807940A (en) * | 2012-08-31 | 2012-12-05 | 叶长东 | Health-maintaining un-distilled liquor made of longan, phyllanthus emblica, olive, hawthorn and passion fruit and technology thereof |
-
2012
- 2012-12-17 CN CN2012105477959A patent/CN103013754A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102277248A (en) * | 2011-06-14 | 2011-12-14 | 葛双铭 | Nourishing wine |
| CN102807940A (en) * | 2012-08-31 | 2012-12-05 | 叶长东 | Health-maintaining un-distilled liquor made of longan, phyllanthus emblica, olive, hawthorn and passion fruit and technology thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105420022A (en) * | 2015-12-21 | 2016-03-23 | 江苏省农业科学院 | Brewing method of pennisetum glaucum healthcare wine |
| CN105420022B (en) * | 2015-12-21 | 2018-05-25 | 江苏省农业科学院 | A kind of brewing method of cattailmillet health liquor |
| CN117264717A (en) * | 2023-07-27 | 2023-12-22 | 武汉唐乐生物科技股份有限公司 | Preparation method of kiwi fruit wine |
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Application publication date: 20130403 |
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