CN104403905A - Preparation method for distilled bitter buckwheat wine - Google Patents
Preparation method for distilled bitter buckwheat wine Download PDFInfo
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- CN104403905A CN104403905A CN201410717327.0A CN201410717327A CN104403905A CN 104403905 A CN104403905 A CN 104403905A CN 201410717327 A CN201410717327 A CN 201410717327A CN 104403905 A CN104403905 A CN 104403905A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention relates to distilled bitter buckwheat wine and a preparation method of the distilled bitter buckwheat wine, and belongs to the technical field of wine brewing. The preparation method comprises the following steps: (1) preparing raw materials of bitter buckwheat and rice; (2) washing and soaking; (3) gelatinizing steamed materials; (4) performing culture saccharification; (5) preparing yeasts; (6) fermenting; (7) distilling until the alcohol content of mixed wine liquid is 55-65% (V) to obtain base liquor and end liquor in sequence, separately receiving the base liquor and the end liquor, and after the distilling process is finished, recovering distilled grains; (8) ultrasonically extracting distilled grain flavones to obtain distilled grain crude extract liquid; (9) performing macroporous resin purification on distilled grain flavones to obtain flavone extract liquid; (10) mixing the flavone extract liquid, the base liquor and the end liquor, and checking until the quality standards are met to obtain the distilled bitter buckwheat wine. According to the preparation method, flavone substances remained in the bitter buckwheat distilled grains are fully utilized while unique flavor of the bitter buckwheat wine is retained, and the distilled end liquor is recycled, so that the healthcare effect of the bitter buckwheat wine is improved and the utilization rate of the bitter buckwheat is greatly increased.
Description
Technical field
The invention discloses a kind of bitter buckwheat liquor and preparation method thereof, belong to brewing technical field.
Background technology
Radix Et Rhizoma Fagopyri Tatarici, formal name used at school hull buckwheat, another name buckwheat leaf seven, Wu Mai, Hua Qiao etc. are the medicine-food two-purpose crops of the rareness integrating starch, protein, Mierocrystalline cellulose, VITAMIN, fat, mineral substance, trace element and Vitamin P complex etc. in cereal crop.Modern study shows, in Radix Et Rhizoma Fagopyri Tatarici, protein content is about 10% of dry weight, 8 seed amino acids of needed by human its all contain; Lipid content is generally at 2%-3%, and the oleic acid that human body easily absorbs and linolic acid account for about 80% of bitter buckwheat lipid acid; Rich vitamin B race, vitamin-E etc.; Its unique distinction is, containing a large amount of bioflavonoids, to account for about 2% of dry weight, have different physiological roles to human body, and can strengthen the perviousness of capillary vessel, improve cardiovascular systems, to diabetes, hyperlipidemia etc. also have some improvement.
At present, be generally take Radix Et Rhizoma Fagopyri Tatarici as raw material or main raw material with the method that bitter buckwheat makes liquor for raw material, with little song, wheat bran, head mold song etc. for saccharifying ferment, obtained through distilling after adopting solid state process or semi-solid fermentation method.Because the bioflavonoids in Radix Et Rhizoma Fagopyri Tatarici is not volatile, make it from wine unstrained spirits, can not enter wine body by still-process, so the content of Flavonoid substances is extremely low in liquor, most tartary buckwheat flavone remains in vinasse.On the one hand, because flavones content pettiness causes the health-care effect of Radix Et Rhizoma Fagopyri Tatarici wine not obvious; On the other hand, the Radix Et Rhizoma Fagopyri Tatarici wine grain containing a large amount of flavones is often dropped thus result in the waste of resource.
Patent application CN103627581A, name is called " brewing method of tartary buckwheat white spirit ", discloses a kind of brewing method of tartary buckwheat white spirit, comprises the steps, select materials: select bitter buckwheat that is of fine quality, full seed; Cleaning: bitter buckwheat is cleaned with mountain spring water; Water spray vernalization: clean buckwheat grain is poured in bamboo large bamboo or wicker basket, covers tightly with cotton-wadded quilt, guarantee i.e. lucifuge but also breathe freely; After this bitter buckwheat grain was sprayed, until bitter-buckwheat embryo grows 1-3cm every 4-5 hour with the warm water of 20-25 DEG C; Boiling: boiling in mountain spring water, water temperature controls at 78-82 DEG C, until bitter buckwheat granules shell opener; Dry: digested bitter buckwheat is pulled out and is cooled to 25-30 DEG C, add apple puree; Fermentation: use yeast sealing and fermenting 15 days; Distillation: take out and distill is the base wine of Radix Et Rhizoma Fagopyri Tatarici wine after completing.Above-mentioned preparation method does not make full use of vinasse extraction flavones wherein, and integrated artistic is more complicated.
Summary of the invention
The object of this invention is to provide a kind of preparation method being rich in the liquor of tartary buckwheat flavone.Technical solution of the present invention is summarized as follows, and selects whole grain Radix Et Rhizoma Fagopyri Tatarici, and being equipped with a certain proportion of rice is raw material, and with head mold, bent and yeast saccharomyces cerevisiae is for saccharifying ferment, after semi-solid ferment distillation obtain alcoholic strength be about 60% (V) about base wine; Collect vinasse simultaneously, then with base wine for extraction agent and eluent, successively supersound extraction and macroporous resin purification are carried out to vinasse flavones, obtain the extracting solution that flavones content is very high.This flavone extractive is mixed according to a certain percentage with base wine and wine tail, obtains the liquor of flavones content 250-800mg/mL.
The concrete technical scheme of the present invention is as follows:
The preparation method of bitter buckwheat liquor, comprises the steps:
1. raw material:
Radix Et Rhizoma Fagopyri Tatarici, rice;
2. cleaning and immersion:
By Radix Et Rhizoma Fagopyri Tatarici and rice mixing, rinsing to drenching water outlet without gonorrhoea, soaking 6h;
3. steaming gelatinization:
The Radix Et Rhizoma Fagopyri Tatarici fully absorbed water and rice are mixed, at ambient pressure steaming gelatinization 30-40min, dry in the air cool for subsequent use;
4. culture saccharification:
The dry in the air cool bitter buckwheat to room temperature and rice are placed in the culture saccharification groove of prior cleaning, sterilizing, the 0.5-1.0% heavy by raw material admixes head mold song, with gauze sealing, and 30-37 DEG C of culture saccharification 20-24h;
5. distiller's yeast preparation:
Active dry yeast raw material being weighed 0.1% is dissolved in 4% glucose solution, activates 0.5-1h at 30 DEG C;
6. ferment:
After raw saccharified end, the active dry yeast activated is added in proportion and mixes, 30-35 DEG C of bottom fermentation 5-7d;
7. distill:
Karusen is diluted with water to wine degree 10% (V) left and right, then adds the wine tail of distillation last time, and heating starts distillation, until the ethanol content of mixing wine liquid is 55-65% (V), this is base wine; Be wine tail later, access separately, the major part of wine tail mixes distillation next time, and small part is used for blending into samples wine, and distillation terminates rear recovery vinasse;
When distillation starts, fore-running foreshot 1-2% can be won depending on vinosity situation, then continue distillation and connect wine;
8. vinasse flavones supersound extraction:
Take appropriate vinasse, mix in the ratio of 1kg vinasse/10L base wine, under ultrasonic power 500W, extract 1h, centrifugal, filter and to obtain Radix Et Rhizoma Fagopyri Tatarici wine grain flavones crude extract;
9. vinasse flavones macroporous resin purification:
Above-mentioned flavones crude extract is concentrated into paste, redissolve with equal-volume deionized water, the macroporous resin column of gained solution by handling well in advance, then washed with de-ionized water resin column is used, after effluent liquid clarification, carry out wash-out with base wine, effluent liquid becomes colorless from yellow, and wash-out terminates, collect effluent liquid, obtain flavone extractive;
10. modulate
Flavone extractive, base wine, wine tail are mixed by a certain percentage, concrete ratio calculates by the requirement of bitter buckwheat liquor quality standard, and bitter buckwheat liquor target level of product quality is in table 1.
As preferred version of the present invention, the part by weight of described raw material Radix Et Rhizoma Fagopyri Tatarici and rice is 1:2-5; Be more preferably 1:3-4.
As preferred version of the present invention, solution described in step 9 is with the flow velocity of 2BV/h by macroporous resin column, and described base wine carries out wash-out with the flow velocity of 1-10BV/h.
As preferred version of the present invention, the proportional range that the wine of base described in step 10, flavone extractive, wine tail by volume mix is 100:5:22-100:20:26; Preferred proportional range is 100:10:24-100:15:25.
Raw material weight alleged by the present invention, all represents the gross weight before raw material cleaning if no special instructions.
Beneficial effect:
Technical solution of the present invention is while reservation Radix Et Rhizoma Fagopyri Tatarici wine peculiar flavour, take full advantage of the Flavonoid substances retained in Radix Et Rhizoma Fagopyri Tatarici wine grain, the recycle of liquor tail, not only increase the health-care effect of Radix Et Rhizoma Fagopyri Tatarici wine, also substantially increase the utilization ratio of Radix Et Rhizoma Fagopyri Tatarici, will certain promoter action be played to the development of Radix Et Rhizoma Fagopyri Tatarici wine and the expansion of bitter buckwheat industry.The present invention is with whole grain Radix Et Rhizoma Fagopyri Tatarici, and being equipped with a certain proportion of rice is raw material, and Radix Et Rhizoma Fagopyri Tatarici is processed without the need to pre-treatment, overall preparation technology with easy, quick, energy-conservation for feature.
Accompanying drawing explanation
Fig. 1: preparation technology's schema of the bitter buckwheat liquor of the present invention.
Embodiment
The following examples can make the present invention of those skilled in the art's comprehend, but do not limit the present invention in any way.
Embodiment 1: the preparation method of bitter buckwheat liquor
1. raw material (being calculated in mass percent):
20% Radix Et Rhizoma Fagopyri Tatarici, requires full seed, without going mouldy, and free from insect pests;
80% rice, requires that colourity is bright and clean, inclusion-free, without scab;
2. cleaning and immersion:
By Radix Et Rhizoma Fagopyri Tatarici and rice mixing, rinsing to drenching water outlet without gonorrhoea, soaking 6h;
3. steaming gelatinization:
The Radix Et Rhizoma Fagopyri Tatarici fully absorbed water and rice are mixed, at ambient pressure steaming gelatinization 30min, dry in the air cool for subsequent use;
4. culture saccharification:
The dry in the air cool bitter buckwheat to room temperature and rice are placed in the culture saccharification groove of prior cleaning, sterilizing, by raw material heavy 1.0% admix head mold song, with gauze sealing, 30 DEG C of culture saccharification 24h;
5. distiller's yeast preparation:
The ratio that active dry yeast raw material being weighed 0.1% is dissolved in 20mL4% glucose solution in 1g is dissolved, and activates 0.5h at 30 DEG C;
6. ferment:
After raw saccharified end, the active dry yeast activated is added in proportion and mixes, 30 DEG C of bottom fermentation 5d;
7. distill:
Karusen is diluted with water to wine degree 10% (V) left and right, then adds the wine tail of distillation last time, and heating starts distillation, until the ethanol content of mixing wine liquid is 60% (V) left and right, this is base wine; Be wine tail later, access separately, the major part of wine tail mixes distillation next time, and small part is used for blending into samples wine, and distillation terminates rear recovery vinasse;
8. vinasse flavones supersound extraction:
Take appropriate vinasse, mix in the ratio of 1kg vinasse/10L base wine, under ultrasonic power 500W, extract 1h, centrifugal, filter and to obtain Radix Et Rhizoma Fagopyri Tatarici wine grain flavones crude extract;
9. vinasse flavones macroporous resin purification:
Above-mentioned flavones crude extract is concentrated into paste, redissolve with equal-volume deionized water, gained solution is with the AB-8 macroporous resin column (blade diameter length ratio 1:10) of the flow velocity of 2BV/h by handling well in advance, then washed with de-ionized water resin column is used, after effluent liquid clarification, carry out wash-out with base wine with the flow velocity of 5BV/h, effluent liquid becomes colorless from yellow, and wash-out terminates, collect effluent liquid, obtain flavone extractive;
10. modulate
Base wine 100mL, flavone extractive 15mL, wine tail 25mL are mixed, meet quality standard through inspection and namely obtain bitter buckwheat liquor, target level of product quality is in table 1.
Table 1 bitter buckwheat liquor quality standard
Embodiment 2: different elution flow rate is on the impact of extracting flavonoids effect
The flavones supersound extraction liquid of Radix Et Rhizoma Fagopyri Tatarici wine grain adds after deionized water redissolution through evaporation concentration again, is adsorbed, after end upon adsorption, rinse resin column by appropriate amount of deionized water with the flow velocity of 2BV/h by AB-8 macroporous resin column.After effluent liquid clarification, make elutriant with the base wine of 60% (V) and reclaim flavones.In order to investigate the impact of different elution flow rate on extracting flavonoids effect, carrying out the elution test under different in flow rate, having the results are shown in Table 2.As known from Table 2, when elution flow rate is at 1-10BV/h, base wine (60% (V)) remains on more than 95% to the eluting rate of flavones, and the flavones purity obtained is about about 86%; Along with elution flow rate increases gradually from 11BV/h, base wine (60% (V)) presents downward trend gradually to the eluting rate of flavones and the purity of gained flavones, and elution efficiency reduces.
The different elution flow rate of table 2 is on the impact of extracting flavonoids effect
Embodiment 3: the modulation of bitter buckwheat liquor
By different flavones content requirement, with base wine (63% (V), flavones content is 0mg/L), flavone extractive (wine degree 60% (V), flavones content is 5610mg/L) and wine tail (wine degree 20% (V), flavones content is 0mg/L) be adjusted to into the liquor being rich in tartary buckwheat flavone of 55% (V).Obtain the sensory evaluation of bitter buckwheat liquor sample and physical and chemical determination the results are shown in Table 3.As known from Table 3, when flavones content in wine is 400-600mg/L, Radix Et Rhizoma Fagopyri Tatarici wine mouthfeel alcohol and, bitter taste is moderate.Concerning adult, the general consumption that flavones reaches health-care effect is 50mg every day, calculates accordingly, and the Radix Et Rhizoma Fagopyri Tatarici wine drinking about 100mL for a day can reach health-care effect.
The modulation of the bitter buckwheat liquor of table 3 55% (V)
Claims (7)
1. a preparation method for bitter buckwheat liquor, comprises the steps:
1) raw material:
Radix Et Rhizoma Fagopyri Tatarici, rice;
2) cleaning and immersion:
By Radix Et Rhizoma Fagopyri Tatarici and rice mixing, rinsing to drenching water outlet without gonorrhoea, soaking 6h;
3) steaming gelatinization:
The Radix Et Rhizoma Fagopyri Tatarici fully absorbed water and rice are mixed, at ambient pressure steaming gelatinization 30-40min, dry in the air cool for subsequent use;
4) culture saccharification:
The dry in the air cool bitter buckwheat to room temperature and rice are placed in the culture saccharification groove of prior cleaning, sterilizing, the 0.5-1.0% heavy by raw material admixes head mold song, with gauze sealing, and 30-37 DEG C of culture saccharification 20-24h;
5) distiller's yeast preparation:
Active dry yeast raw material being weighed 0.1% is dissolved in 4% glucose solution, activates 0.5-1h at 30 DEG C;
6) ferment:
After raw saccharified end, the active dry yeast activated is added in proportion and mixes, 30-35 DEG C of bottom fermentation 5-7d;
7) distill:
Karusen is diluted with water to wine degree 10% (V), then adds the wine tail of distillation last time, and heating starts distillation, until the ethanol content of mixing wine liquid is 55-65% (V), this is base wine; Be wine tail later, access separately, the major part of wine tail mixes distillation next time, and small part is used for blending into samples wine, and distillation terminates rear recovery vinasse;
8) vinasse flavones supersound extraction:
Take appropriate vinasse, mix in the ratio of 1kg vinasse/10L base wine, under ultrasonic power 500W, extract 1h, centrifugal, filter and to obtain Radix Et Rhizoma Fagopyri Tatarici wine grain flavones crude extract;
9) vinasse flavones macroporous resin purification:
Above-mentioned flavones crude extract is concentrated into paste, redissolve with equal-volume deionized water, the macroporous resin column of gained solution by handling well in advance, then washed with de-ionized water resin column is used, after effluent liquid clarification, carry out wash-out with base wine, effluent liquid becomes colorless from yellow, and wash-out terminates, collect effluent liquid, obtain flavone extractive;
10) modulate
By flavone extractive, base wine, the mixing of wine tail, meet quality standard through inspection and namely obtain bitter buckwheat liquor.
2. the preparation method of a kind of bitter buckwheat liquor as claimed in claim 1, is characterized in that, the part by weight of described raw material Radix Et Rhizoma Fagopyri Tatarici and rice is 1:2-5.
3. the preparation method of a kind of bitter buckwheat liquor as claimed in claim 1 or 2, is characterized in that, the part by weight of described raw material Radix Et Rhizoma Fagopyri Tatarici and rice is 1:3-4.
4. the preparation method of a kind of bitter buckwheat liquor as claimed in claim 1, is characterized in that, step 9) described in solution with the flow velocity of 2BV/h by macroporous resin column, described base wine carries out wash-out with the flow velocity of 1-10BV/h.
5. the preparation method of a kind of bitter buckwheat liquor as claimed in claim 1, is characterized in that, step 10) described in base wine, flavone extractive, wine tail mixing volume ratio be 100:5:22-100:20:26.
6. the preparation method of a kind of bitter buckwheat liquor as described in claim 1 or 5, is characterized in that, step 10) described in base wine, flavone extractive, wine tail mixing volume ratio be 100:10:24-100:15:25.
7. according to the bitter buckwheat liquor that the arbitrary described method of claim 1-6 prepares.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104906199A (en) * | 2015-05-15 | 2015-09-16 | 吉林农业大学 | Buckwheat husk flavonoid extractive and applications as DPP4 inhibitor |
| CN105412258A (en) * | 2015-12-29 | 2016-03-23 | 湖北枝江酒业股份有限公司 | Extraction method of tartary buckwheat flavone extract product, and tartary buckwheat wine obtained by using extract product |
| CN108034547A (en) * | 2018-01-10 | 2018-05-15 | 湖南武陵酒有限公司 | A kind of bitter buckwheat paste flavor wine and preparation method thereof |
| CN109337788A (en) * | 2018-12-25 | 2019-02-15 | 湖北工业大学 | A kind of alcohol-flavones synchronizes destilling tower and its distillating method |
| CN111234985A (en) * | 2020-03-23 | 2020-06-05 | 佛山科学技术学院 | Tartary buckwheat yellow wine and preparation method thereof |
| CN111269770A (en) * | 2020-03-26 | 2020-06-12 | 佛山科学技术学院 | Tartary buckwheat white spirit and brewing process thereof |
| CN111304034A (en) * | 2019-11-27 | 2020-06-19 | 宜宾五粮液股份有限公司 | Tartary buckwheat flavoring wine and preparation method thereof |
| CN114854516A (en) * | 2022-05-12 | 2022-08-05 | 宜宾四川轻化工大学产业技术研究院 | High-flavone tartary buckwheat Xiaoqu liquor and preparation method thereof |
| CN114958536A (en) * | 2022-06-30 | 2022-08-30 | 佛山市潜信达酿酒包装设备有限公司 | Distillers' grains distilling and drying integrated machine |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104906199B (en) * | 2015-05-15 | 2018-12-04 | 吉林农业大学 | A kind of buckwheat shell flavone extract and the purposes as DPP4 inhibitor |
| CN104906199A (en) * | 2015-05-15 | 2015-09-16 | 吉林农业大学 | Buckwheat husk flavonoid extractive and applications as DPP4 inhibitor |
| CN105412258A (en) * | 2015-12-29 | 2016-03-23 | 湖北枝江酒业股份有限公司 | Extraction method of tartary buckwheat flavone extract product, and tartary buckwheat wine obtained by using extract product |
| CN105412258B (en) * | 2015-12-29 | 2019-12-17 | 湖北枝江酒业股份有限公司 | method for extracting tartary buckwheat flavone extract and tartary buckwheat wine obtained by same |
| CN108034547A (en) * | 2018-01-10 | 2018-05-15 | 湖南武陵酒有限公司 | A kind of bitter buckwheat paste flavor wine and preparation method thereof |
| CN109337788A (en) * | 2018-12-25 | 2019-02-15 | 湖北工业大学 | A kind of alcohol-flavones synchronizes destilling tower and its distillating method |
| CN111304034A (en) * | 2019-11-27 | 2020-06-19 | 宜宾五粮液股份有限公司 | Tartary buckwheat flavoring wine and preparation method thereof |
| CN111234985A (en) * | 2020-03-23 | 2020-06-05 | 佛山科学技术学院 | Tartary buckwheat yellow wine and preparation method thereof |
| WO2021189758A1 (en) * | 2020-03-23 | 2021-09-30 | 佛山科学技术学院 | Bitter buckwheat yellow rice wine and preparation method therefor |
| CN111269770A (en) * | 2020-03-26 | 2020-06-12 | 佛山科学技术学院 | Tartary buckwheat white spirit and brewing process thereof |
| CN111269770B (en) * | 2020-03-26 | 2022-08-16 | 佛山科学技术学院 | Tartary buckwheat white spirit and brewing process thereof |
| CN114854516A (en) * | 2022-05-12 | 2022-08-05 | 宜宾四川轻化工大学产业技术研究院 | High-flavone tartary buckwheat Xiaoqu liquor and preparation method thereof |
| CN114958536A (en) * | 2022-06-30 | 2022-08-30 | 佛山市潜信达酿酒包装设备有限公司 | Distillers' grains distilling and drying integrated machine |
| CN114958536B (en) * | 2022-06-30 | 2023-08-18 | 佛山市潜信达酿酒包装设备有限公司 | Distillers' grains distillation drying integrated machine |
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