CN103952263A - Preparation method of sea cucumber wine - Google Patents
Preparation method of sea cucumber wine Download PDFInfo
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- CN103952263A CN103952263A CN201410215655.0A CN201410215655A CN103952263A CN 103952263 A CN103952263 A CN 103952263A CN 201410215655 A CN201410215655 A CN 201410215655A CN 103952263 A CN103952263 A CN 103952263A
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Abstract
The invention belongs to the technical field of production of alcohols, and relates to a preparation method of a sea cucumber wine, which comprises the steps of raw material treatment, water immersion of sea cucumber, rice steaming with sea cucumber, fermentation and preparation of finished product. The method specifically comprises the following steps: processing a grain raw material into polished rice, mixing sea cucumber powder with the polished rice, immersing in a grape juice water solution, steaming the sea-cucumber/rice-immersed water, putting into a fermentation tank, adding malt and yeast, adding jam, evenly mixing with water, sinking the tank for 10-12 hours while controlling the temperature at 24-26 DEG C, heating, fermenting for 3-5 days while controlling the temperature at 30-31 DEG C, transferring the wine mash into another fermentation tank, standing to ferment at 15-18 DEG C for 20-30 days, filtering the fermented wine rice with a filtering machine, standing at 0-5 DEG C for 1-2 days, taking the supernate, sealing and sterilizing. The method has the advantages of simple preparation technique and accessible equipment, has the flavor of Molao wine and the nutrition of the sea cucumber, enhances the health-care and health-preserving effects of the product, and has unique mouthfeel.
Description
Technical field:
The invention belongs to field of wine producing technology, relate to a kind of preparation method that fruit is prepared the Technology, particularly a kind of sea cucumber wine of beverage wine that adds taking sea cucumber and grain as raw material.
Background technology:
The historical special product of Jiu Shi China, has a long history and implication, and the nutritive value of wine is high, is called liquid cake by nutritionist.Yellow rice wine, beer and grape wine also claim the world three great Gu wine, and yellow rice wine is taking glutinous rice, polished rice, milled glutinous broomcorn millet as raw material, and ethanol content, generally 14%～20%, is low brewing wine; Ji Me Lao Jiu is one of ancient yellow rice wine kind of China, is the treasure in yellow rice wine, and it brewages history more than 2000 year, formal record starts from Northern Song Dynasty, and Ji Me Lao Jiu unique flavor is nutritious, mellow tasty and refreshing, have relax the muscles and stimulate the blood circulation, invigorating the spleen and regulating the stomach, tonifying Qi are reposed, anti-ageing effect lengthening one's life etc.; Sea cucumber is just edible as the high invigorant of a kind of nutritive value since ancient times, sea cucumber is natural nutrition treasure-house, contain a high proportion of protein, abundant VITAMIN and the various trace elements useful to human body, the kind of nutritive ingredient is up to kind more than 50, beche-de-mer has multiple benefit to health, brain tonic and intelligence development, passage, nourishing blood, preventing cardiovascular disease, enhancing body immunity etc.; Will be in wine preparation process rationally add nutritious sea cucumber and fruit, processing and manufacturing becomes the sea cucumber wine that not only meets the necessary various nutritive ingredients of human body but also have health care and health effect, and this class technology there is not yet report.
Summary of the invention:
The object of the invention is to overcome the shortcoming that prior art exists, seeking to design a kind of sea cucumber and grain is that raw material adds the processing method that jam is prepared sea cucumber wine again, to make nutritious sea cucumber wine drink.
To achieve these goals, preparation technology of the present invention comprises that raw material processing, sea cucumber rice dipping, sea cucumber steam rice, fermentation and finished product and prepare five steps:
(1) raw material processing: selecting the raw material of wine brewing is glutinous rice, rice, milled glutinous broomcorn millet and millet, first rice is processed to fat and protein removal that skin is contained by husk rice, pure white rice, then by pure white rice, glutinous rice, millet and milled glutinous broomcorn millet respectively parch to color of the leather be coke yellow cooling after by etc. weight fraction another name get and be mixed to get mixed with rice;
(2) sea cucumber rice dipping: Stichopus japonicus powder is mixed to obtain to sea cucumber mixed with rice with mixed with rice by the part by weight of 1～3:100; Fresh grape squeezed the juice with squeezing machine again and filter to obtain Sucus Vitis viniferae, the Sucus Vitis viniferae aqueous solution soaking sea cucumber mixed with rice that is 0.5～5% by weight percent concentration 2～3 days, drains away the water after making sea cucumber mixed with rice suction moisture again, obtains sea cucumber rice dipping for subsequent use;
(3) sea cucumber is steamed rice: sea cucumber rice dipping is put into meal braizing machine, and boiling 20～30 minutes, the nature of then ceasing fire is cool to take the dish out of the pot to room temperature again, and obtaining sea cucumber, to steam rice for subsequent use;
(4) fermentation: sea cucumber is steamed to rice and put into fermentor tank, 10～15% the ratio of steaming meter Chong Liang in sea cucumber adds respectively wheat koji and the distiller's yeast of same amount, add jam in the ratio of sea cucumber steaming meter Chong Liang 1～2% again, and then dose the distilled water flushing with sea cucumber steaming meter Gao Du and stir, temperature is controlled at 24～26 DEG C, fall tank after 10～12 hours, heat up again and 30～31 DEG C of temperature controls ferment 3～5 days, then distiller's wort is moved into other fermentor tank, control temperature 15～18 DEG C of standing for fermentation 20～30 days, obtain fermented wine rice;
(5) finished product preparation: fermented wine rice is carried out to liquid-solid separation with pressure filter, obtain respectively wine liquid and vinasse, 0～5 DEG C of wine hydraulic control temperature is left standstill to 1～2 day, extract again supernatant liquor through ultraviolet sterilizer sealing sterilizing 1～3 minute, be sealed in again in non-metallic container, carry out ageing 1～6 month sea cucumber wine finished product, the weight percent content of its alcohol is 8～20%.
In step of the present invention (4), related jam is that fresh alkaline fruit powder is broken into mud shape, and alkaline fruit comprises banana, strawberry, hawthorn and grape; Described Stichopus japonicus powder is with boiling 70～80 DEG C of oven dry of temperature control after fresh sea cucumber impurity elimination thing again, then sea cucumber is ground to the particulate matter that is cut into 0.5～2mm.
Compared with prior art, its preparation technology is simple in the present invention, and equipment is easy to get, and the local flavor of existing Ji Me Lao Jiu has added again the nutrition of sea cucumber, and has improved health care and health effect of product, mouthfeel uniqueness.
Embodiment:
Below by embodiment, the invention will be further described.
Embodiment:
The preparation technology of the present embodiment comprises that raw material processing, sea cucumber rice dipping, sea cucumber steam rice, fermentation and finished product and prepare five steps:
(1) raw material processing: selecting the raw material of wine brewing is glutinous rice, rice, milled glutinous broomcorn millet and millet, first rice is processed to fat and protein removal that skin is contained by husk rice, pure white rice, then by pure white rice, glutinous rice, millet and milled glutinous broomcorn millet respectively parch to color of the leather be coke yellow cooling after by etc. weight fraction another name get and be mixed to get mixed with rice;
(2) sea cucumber rice dipping: Stichopus japonicus powder is mixed to obtain to sea cucumber mixed with rice with mixed with rice by the part by weight of 1～3:100; Fresh grape squeezed the juice with squeezing machine again and filter to obtain Sucus Vitis viniferae, the Sucus Vitis viniferae aqueous solution soaking sea cucumber mixed with rice that is 0.5～5% by weight percent concentration 2～3 days, drains away the water after making sea cucumber mixed with rice suction moisture again, obtains sea cucumber rice dipping for subsequent use;
(3) sea cucumber is steamed rice: sea cucumber rice dipping is put into meal braizing machine, and boiling 20～30 minutes, the nature of then ceasing fire is cool to take the dish out of the pot to room temperature again, and obtaining sea cucumber, to steam rice for subsequent use;
(4) fermentation: sea cucumber is steamed to rice and put into fermentor tank, 10～15% the ratio of steaming meter Chong Liang in sea cucumber adds respectively wheat koji and the distiller's yeast of same amount, add jam in the ratio of sea cucumber steaming meter Chong Liang 1～2% again, and then dose the distilled water flushing with sea cucumber steaming meter Gao Du and stir, temperature is controlled at 24～26 DEG C, fall tank after 10～12 hours, heat up again and 30～31 DEG C of temperature controls ferment 3～5 days, then distiller's wort is moved into other fermentor tank, control temperature 15～18 DEG C of standing for fermentation 20～30 days, obtain fermented wine rice;
(5) finished product preparation: fermented wine rice is carried out to liquid-solid separation with pressure filter, obtain respectively wine liquid and vinasse, 0～5 DEG C of wine hydraulic control temperature is left standstill to 1～2 day, extract again supernatant liquor through ultraviolet sterilizer sealing sterilizing 1～3 minute, be sealed in again in non-metallic container, carry out ageing 1～6 month sea cucumber wine finished product, the weight percent content of its alcohol is 8～20%.
In the step (4) of the present embodiment, related jam is that fresh alkaline fruit powder is broken into mud shape, and alkaline fruit comprises banana, strawberry, hawthorn and grape; Described Stichopus japonicus powder is with boiling 70～80 DEG C of oven dry of temperature control after fresh sea cucumber impurity elimination thing again, then sea cucumber is ground to the particulate matter that is cut into 0.5～2mm.
Claims (2)
1. a preparation method for sea cucumber wine, is characterized in that preparation technology comprises that raw material processing, sea cucumber rice dipping, sea cucumber steam rice, fermentation and finished product and prepare five steps:
(1) raw material processing: selecting the raw material of wine brewing is glutinous rice, rice, milled glutinous broomcorn millet and millet, first rice is processed to fat and protein removal that skin is contained by husk rice, pure white rice, then by pure white rice, glutinous rice, millet and milled glutinous broomcorn millet respectively parch to color of the leather be coke yellow cooling after by etc. weight fraction another name get and be mixed to get mixed with rice;
(2) sea cucumber rice dipping: Stichopus japonicus powder is mixed to obtain to sea cucumber mixed with rice with mixed with rice by the part by weight of 1～3:100; Fresh grape squeezed the juice with squeezing machine again and filter to obtain Sucus Vitis viniferae, the Sucus Vitis viniferae aqueous solution soaking sea cucumber mixed with rice that is 0.5～5% by weight percent concentration 2～3 days, drains away the water after making sea cucumber mixed with rice suction moisture again, obtains sea cucumber rice dipping for subsequent use;
(3) sea cucumber is steamed rice: sea cucumber rice dipping is put into meal braizing machine, and boiling 20～30 minutes, the nature of then ceasing fire is cool to take the dish out of the pot to room temperature again, and obtaining sea cucumber, to steam rice for subsequent use;
(4) fermentation: sea cucumber is steamed to rice and put into fermentor tank, 10～15% the ratio of steaming meter Chong Liang in sea cucumber adds respectively wheat koji and the distiller's yeast of same amount, add jam in the ratio of sea cucumber steaming meter Chong Liang 1～2% again, and then dose the distilled water flushing with sea cucumber steaming meter Gao Du and stir, temperature is controlled at 24～26 DEG C, fall tank after 10～12 hours, heat up again and 30～31 DEG C of temperature controls ferment 3～5 days, then distiller's wort is moved into other fermentor tank, control temperature 15～18 DEG C of standing for fermentation 20～30 days, obtain fermented wine rice;
(5) finished product preparation: fermented wine rice is carried out to liquid-solid separation with pressure filter, obtain respectively wine liquid and vinasse, 0～5 DEG C of wine hydraulic control temperature is left standstill to 1～2 day, extract again supernatant liquor through ultraviolet sterilizer sealing sterilizing 1～3 minute, be sealed in again in non-metallic container, carry out ageing 1～6 month sea cucumber wine finished product, the weight percent content of its alcohol is 8～20%.
2. the preparation method of a kind of sea cucumber wine according to claim 1, in its step (4), related jam is that fresh alkaline fruit powder is broken into mud shape, alkaline fruit comprises banana, strawberry, hawthorn and grape; Described Stichopus japonicus powder is with boiling 70～80 DEG C of oven dry of temperature control after fresh sea cucumber impurity elimination thing again, then sea cucumber is ground to the particulate matter that is cut into 0.5～2mm.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670857A (en) * | 2016-01-22 | 2016-06-15 | 青岛农业大学 | Preparation method of cholesterol-lowering Lentinula edodes unstrained wine |
| CN107099426A (en) * | 2017-06-30 | 2017-08-29 | 青岛河澄知识产权有限公司 | A kind of preparation method of the alcohol based composition of blueberry taste |
| CN107216976A (en) * | 2017-08-02 | 2017-09-29 | 青岛河澄知识产权有限公司 | A kind of preparation method of sea cucumber gumbo wine |
| CN107216971A (en) * | 2017-06-30 | 2017-09-29 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition of blueberry taste |
| CN107334010A (en) * | 2017-07-05 | 2017-11-10 | 山东圣洲海洋生物科技股份有限公司 | Strawberry sea cucumber beverage and preparation method thereof |
| CN109321407A (en) * | 2018-11-22 | 2019-02-12 | 朱子慧 | A kind of lucid asparagus wine and preparation method thereof |
| CN114149882A (en) * | 2021-12-10 | 2022-03-08 | 大连富森智能科技有限公司 | Method for preparing antrodia camphorata and sea cucumber beer |
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| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| CN101584474A (en) * | 2009-06-18 | 2009-11-25 | 丹东阿里郎生物工程有限公司 | A kind of sea cucumber and blueberry mixed health wine and processing method thereof |
| CN102703282A (en) * | 2012-06-20 | 2012-10-03 | 中国海洋大学 | Brewing technology of holothurian Jime wine |
| CN103805418A (en) * | 2013-10-28 | 2014-05-21 | 山东常生源食品科技有限公司 | Sea cucumber wine |
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2014
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Patent Citations (4)
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| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| CN101584474A (en) * | 2009-06-18 | 2009-11-25 | 丹东阿里郎生物工程有限公司 | A kind of sea cucumber and blueberry mixed health wine and processing method thereof |
| CN102703282A (en) * | 2012-06-20 | 2012-10-03 | 中国海洋大学 | Brewing technology of holothurian Jime wine |
| CN103805418A (en) * | 2013-10-28 | 2014-05-21 | 山东常生源食品科技有限公司 | Sea cucumber wine |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670857A (en) * | 2016-01-22 | 2016-06-15 | 青岛农业大学 | Preparation method of cholesterol-lowering Lentinula edodes unstrained wine |
| CN107099426A (en) * | 2017-06-30 | 2017-08-29 | 青岛河澄知识产权有限公司 | A kind of preparation method of the alcohol based composition of blueberry taste |
| CN107216971A (en) * | 2017-06-30 | 2017-09-29 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition of blueberry taste |
| CN107334010A (en) * | 2017-07-05 | 2017-11-10 | 山东圣洲海洋生物科技股份有限公司 | Strawberry sea cucumber beverage and preparation method thereof |
| CN107216976A (en) * | 2017-08-02 | 2017-09-29 | 青岛河澄知识产权有限公司 | A kind of preparation method of sea cucumber gumbo wine |
| CN109321407A (en) * | 2018-11-22 | 2019-02-12 | 朱子慧 | A kind of lucid asparagus wine and preparation method thereof |
| CN114149882A (en) * | 2021-12-10 | 2022-03-08 | 大连富森智能科技有限公司 | Method for preparing antrodia camphorata and sea cucumber beer |
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| CN103952263B (en) | 2015-04-22 |
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