CN103224865A

CN103224865A - Husked millet mulberry health wine preparation method

Info

Publication number: CN103224865A
Application number: CN2013101270624A
Authority: CN
Inventors: 吕庆茂
Original assignee: Harbin Weiping Technology Development Co Ltd
Current assignee: WANG WEI
Priority date: 2013-04-14
Filing date: 2013-04-14
Publication date: 2013-07-31
Anticipated expiration: 2033-04-14
Also published as: CN103224865B

Abstract

The invention discloses a husked millet mulberry health wine preparation method, and relates to a wine processing method, specifically to a husked millet mulberry health wine preparation method, which comprises: mixing a husked millet mulberry fermentation wine and a husked millet mulberry ethanol extraction solution according to a volume ratio of 3:1, adding 0.15% of sodium cyclamate, 5% of white granulated sugar, and 0.15% of citric acid to the mixed wine solution, controlling a temperature to 15-18 DEG C, storing for 6 months, filtering with a diatomite filter, filling into a sterilized glass bottle, and carrying out sterilization for 20-30 min in hot water with a temperature of 70 DEG C to obtain the finished product. With the husked millet mulberry health wine, a new product is added to wine families, drinking aspirations of people are met, original nutrition ingredients of the husked millet and the mulberry are well preserved, and the husked millet mulberry health wine is a high nutrition value health wine beverage.

Description

The making method of milled glutinous broomcorn millet mulberry health-care wine

Technical field

What the present invention relates to is a kind of working method of wine, specifically the making method of milled glutinous broomcorn millet mulberry health-care wine.

Background technology

Milled glutinous broomcorn millet, another name Radix Et Rhizoma Rhei rice, soft glutinous millet are the seed of grass broomcorn millet.Milled glutinous broomcorn millet contains abundant fat, is mainly unsaturated fatty acids, also contains abundant vitamin-E and food fibre, and milled glutinous broomcorn millet contains the potassium height to contain sodium low in addition, and these are useful to hypertension, hyperlipemic patients all.The content of eight seed amino acids of the needed by human that contains in the Radix Et Rhizoma Rhei rice all is higher than rice and wheat, and especially methionine content almost is the twice of rice and wheat, and the content of various trace elements calcium, magnesium, copper, iron, zinc etc. also is higher than rice and wheat.The milled glutinous broomcorn millet golden yellow color, sweet soft perfume (or spice) is glutinous, contains the heat height, often edible can improving the health, often eating milled glutinous broomcorn millet can also Yi Yin, sharp lung, sharp large intestine, can control overabundance of YANG leading to deficiency of YIN, and night, insomnia was let out a little less than the stomach for a long time, treated pernio, scabies, scorchingly hot, disease such as poison swells.

Mulberries are the mature fruit of Moraceae deciduous tree mulberry tree, and mulberries are sorosis, mulberry jujube again, its sophisticated fresh fruit, and matter is glossy, and juice is many, sour and sweet palatability.Modern study confirms, contain compositions such as abundant activated protein, VITAMIN, amino acid, carotene, mineral substance, trans-resveratrol, anthocyanidin in the mulberries fruit, nutrition is 5～6 times of apple, be 4 times of grape, have multiple efficacies, be described as " the best health fruit of 21st century " by medical circle.Mulberries have the supply of the skin blood of improvement, the nutrition skin, make effects such as the delicate and Wu Fa of skin, and can delay senility, often eating mulberry fruit can also make eye bright, easing eyes fatigue, mulberries have immunologic enhancement in addition, spleen is had effect of gain, and reaction has enhancement to hemolytic, can prevent the human body artery sclerosis, enhance metabolism.

The milled glutinous broomcorn millet mulberry health-care wine is to be raw material with milled glutinous broomcorn millet and mulberry fruit, through yellow wine yeast fermentation, ethanol lixiviate, allotment, sterilization and the nutrient health care wine of making.The milled glutinous broomcorn millet mulberry health-care wine has kept milled glutinous broomcorn millet and original local flavor of mulberry fruit and nutritive ingredient preferably, contains a large amount of nutritive ingredients of needed by human, is the higher low pure drinks beverage of a kind of nutritive value.

Summary of the invention

The making method that the purpose of this invention is to provide a kind of milled glutinous broomcorn millet mulberry health-care wine of nutritious, unique flavor.

The object of the present invention is achieved like this:

Take by weighing milled glutinous broomcorn millet, add the water of 5 times of quality, stir, add the Calcium Chloride Powder Anhydrous of milled glutinous broomcorn millet quality 0.2%, the ratio that adds 15～20 units in every gram milled glutinous broomcorn millet adds α-Dian Fenmei, be heated to 90～95 ℃, kept 30～40 minutes, cool to 58～62 ℃, with citric acid PH is transferred to 4.5～4.8, the ratio that adds 100～120 units according to every gram milled glutinous broomcorn millet adds saccharifying enzyme, and 58～62 ℃ of insulations 6～7 hours get milled glutinous broomcorn millet saccharification liquid with filtered through gauze then and milled glutinous broomcorn millet is poor.

Choose and do not have to go rotten, do not have rotten ripe mulberry fruit and clean, reject tramp material, squeeze the juice with squeezing machine after adding the water of 3 times of quality, mulberry fruit juice and mulberry fruit pomace two portions.

With milled glutinous broomcorn millet saccharification liquid and the mulberry fruit juice mixed of 1:1 by volume, adding citric acid adjusting PH simultaneously is 4.2～4.5, insert yellow rice wine active dry yeast and carry out primary fermentation, inoculative proportion is per 100 milliliters of fermented liquids inoculation, 0.1 gram yellow rice wine active dry yeast, 20～25 ℃ of primary fermentation temperature, 5～7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and changes in the osculum wine jar, and airtight storage is carried out secondary fermentation under 15 ℃ of conditions, time is 1 month, and secondary fermentation promptly obtains milled glutinous broomcorn millet mulberry fruit fermented wine after finishing.

Get poor, the mulberry fruit pomace of remaining milled glutinous broomcorn millet, add the edible ethanol that 30% (v/v) of 3 times of quality handles through degree of falling, the back envelope cylinder that stirs soaks.Soak time is 30～35 days, during stirred once every 3 days, lixiviate finishes back gauze coarse filtration and promptly gets milled glutinous broomcorn millet mulberry fruit alcohol extract.

With milled glutinous broomcorn millet mulberry fruit fermented wine and the milled glutinous broomcorn millet mulberry fruit alcohol extract mixed of 3:1 by volume, the Sodium Cyclamate of mixing wine liquid adding 0.15%, 5% white sugar and 0.15% citric acid, controlled temperature is stored at 15～18 ℃, store and filter with diatomite filter after 6 months, pack into then in the disinfectant vial, sterilization 20～30min gets product in 70 ℃ of hot water.

Milled glutinous broomcorn millet Mublerry wine of the present invention has increased new product for drinks family, has not only satisfied the hope that people drink, and has also kept the original nutritive ingredient of milled glutinous broomcorn millet and mulberry fruit preferably, is the higher health alcoholic drink of a kind of nutritive value.

Specific embodiments

Take by weighing milled glutinous broomcorn millet, add the water of 5 times of quality, stir, add the Calcium Chloride Powder Anhydrous of milled glutinous broomcorn millet quality 0.2%, the ratio that adds 20 units in every gram milled glutinous broomcorn millet adds α-Dian Fenmei, be heated to 95 ℃, kept 35 minutes, cool to 60 ℃, with citric acid PH is transferred to 4.6, the ratio that adds 120 units according to every gram milled glutinous broomcorn millet adds saccharifying enzyme, and 60 ℃ of insulations 7 hours get milled glutinous broomcorn millet saccharification liquid with filtered through gauze then and milled glutinous broomcorn millet is poor.

Choose and do not have to go rotten, do not have rotten ripe mulberry fruit and clean, reject external magazine, squeeze the juice with squeezing machine after adding the water of 3 times of quality, mulberry fruit juice and mulberry fruit pomace two portions.

With milled glutinous broomcorn millet saccharification liquid and the mulberry fruit juice mixed of 1:1 by volume, adding citric acid adjusting PH simultaneously is 4.3, insert yellow rice wine active dry yeast and carry out primary fermentation, inoculative proportion is per 100 milliliters of fermented liquids inoculation, 0.1 gram yellow rice wine active dry yeast, 20 ℃ of primary fermentation temperature, 7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and changes in the osculum wine jar, and airtight storage is carried out secondary fermentation under 15 ℃ of conditions, time is 1 month, and secondary fermentation promptly obtains milled glutinous broomcorn millet mulberry fruit fermented wine after finishing.

Get poor, the mulberry fruit pomace of remaining milled glutinous broomcorn millet, add the edible ethanol that 30% (v/v) of 3 times of quality handles through degree of falling, the back envelope cylinder that stirs soaks.Soak time is 30 days, during stirred once every 3 days, lixiviate finishes back gauze coarse filtration and promptly gets milled glutinous broomcorn millet mulberry fruit alcohol extract.

With milled glutinous broomcorn millet mulberry fruit fermented wine and the milled glutinous broomcorn millet mulberry fruit alcohol extract mixed of 3:1 by volume, the Sodium Cyclamate of mixing wine liquid adding 0.15%, 5% white sugar and 0.15% citric acid, controlled temperature is stored at 15 ℃, store and filter with diatomite filter after 6 months, pack into then in the disinfectant vial, sterilization 25min gets product in 70 ℃ of hot water.

Claims

1. the making method of milled glutinous broomcorn millet mulberry health-care wine is characterized in that being prepared from through following machining process:

⑴ take by weighing milled glutinous broomcorn millet, add the water of 5 times of quality, stir, add the Calcium Chloride Powder Anhydrous of milled glutinous broomcorn millet quality 0.2%, the ratio that adds 15～20 units in every gram milled glutinous broomcorn millet adds α-Dian Fenmei, be heated to 90～95 ℃, kept 30～40 minutes, cool to 58～62 ℃, with citric acid PH is transferred to 4.5～4.8, the ratio that adds 100～120 units according to every gram milled glutinous broomcorn millet adds saccharifying enzyme, and 58～62 ℃ of insulations 6～7 hours get milled glutinous broomcorn millet saccharification liquid with filtered through gauze then and milled glutinous broomcorn millet is poor;

⑵ choose and do not have to go rotten, do not have rotten ripe mulberry fruit and clean, and rejects tramp material, squeeze the juice with squeezing machine after adding the water of 3 times of quality, mulberry fruit juice and mulberry fruit pomace two portions;

⑶ with milled glutinous broomcorn millet saccharification liquid and the mulberry fruit juice mixed of 1:1 by volume, adding citric acid adjusting PH simultaneously is 4.2～4.5, insert yellow rice wine active dry yeast and carry out primary fermentation, inoculative proportion is per 100 milliliters of fermented liquids inoculation, 0.1 gram yellow rice wine active dry yeast, 20～25 ℃ of primary fermentation temperature, 5～7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and changes in the osculum wine jar, airtight storage, carry out secondary fermentation under 15 ℃ of conditions, time is 1 month, and secondary fermentation promptly obtains milled glutinous broomcorn millet mulberry fruit fermented wine after finishing;

⑷ get poor, the mulberry fruit pomace of remaining milled glutinous broomcorn millet, add the edible ethanol of 30% (v/v) of 3 times of quality through degree of falling processing, the back envelope cylinder that stirs soaks, and soak time is 30～35 days, stirred once every 3 days during this time, lixiviate finishes back gauze coarse filtration and promptly gets milled glutinous broomcorn millet mulberry fruit alcohol extract;

⑸ with milled glutinous broomcorn millet mulberry fruit fermented wine and the milled glutinous broomcorn millet mulberry fruit alcohol extract mixed of 3:1 by volume, the Sodium Cyclamate of mixing wine liquid adding 0.15%, 5% white sugar and 0.15% citric acid, controlled temperature is stored at 15～18 ℃, store and filter with diatomite filter after 6 months, pack into then in the disinfectant vial, sterilization 20～30min gets product in 70 ℃ of hot water.