CN104694341B - A kind of Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine utilizing daqu of middle temperature to produce and preparation method thereof - Google Patents
A kind of Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine utilizing daqu of middle temperature to produce and preparation method thereof Download PDFInfo
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Abstract
The present invention discloses a kind of Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine utilizing daqu of middle temperature to produce, and its preparation method includes: the preparation of daqu of middle temperature, Feedstock treating, immersion, steamed rice, spreading for cooling, saccharifying, ferment, squeeze, preliminary clarification, fine clarification, sterilization etc..Product of the present invention has nutritional labeling and the health care composition of five kinds of miscellaneous grain crops, employs daqu of middle temperature, saccharifying enzyme and yellow rice wine active dry yeast and carries out diastatic fermentation, and distillation yield improves more than 20%；Fragrance component in product has 65 kinds, many compared with existing product kinds more than 20, shows that the fragrance component of Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine is more rich, and wine body is more plentiful；In product, total sugar content is at below 5.0g/L, taste pure and fresh refreshing, sugariness is less, more conforms to the needs that modern healthy is drunk；Product of the present invention has prominent oxidation resistance.This product is a kind of nutritious, and oxidation resistance is strong, the Novel yellow wine rice of the applicable the northern area of China consumer taste that flavor substance is more plentiful.
Description
Technical field
The present invention relates to the evaluation and exploration technology field of the miscellaneous grain crops such as Radix Et Rhizoma Fagopyri Tatarici, be specifically related to one and utilize daqu of middle temperature to produce
Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine and preparation method thereof.
Background technology
Yellow wine is the traditional fermentation wine with China's national characters, it is common that based on rice, Semen Panici miliacei, Semen Maydis, Semen setariae etc.
Want raw material, through steaming and decocting, add song, saccharifying, ferment, squeeze, filter, decoct wine, store, blend.Its alcoholic strength is submissive, and wine body is rich
Full, vinosity is mellow.The yellow wine kind that south China area produces is more, and northern area is little.In recent years, with Radix Et Rhizoma Fagopyri Tatarici wine brewing
Research and patent constantly occur, Chinese patent 200810047251.X is disclosed " utilizes the bent and little bent mixed fermentation of high temperature to produce
The method of Radix Et Rhizoma Fagopyri Tatarici wine ", the method utilizes high-temperature daqu and little bent mixed fermentation and uses Spirit i.e. liquor production process.High temperature
Daqu (massive raw stater for alcholic liquor) is the Daqu (massive raw stater for alcholic liquor) that south China Luzhou-flavor and Maotai-flavor liquor are selected, and many consumers in the north not like high temperature big
The odor type of fermented wine, little Qu Ze is the saccharifying ferment of traditional yellow rice wine production and application.Disclosed in Chinese patent 201410375070.5
" brewing method of a kind of size song mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine ", is to utilize high-temperature daqu and little bent mixed fermentation and use too
Spirit i.e. liquor production process.Disclosed " a kind of Radix Et Rhizoma Fagopyri Tatarici Waxy wheat liquid nutritional strengthening of Chinese patent 201310349242.7
Yellow wine and brewing method thereof ", employ Radix Et Rhizoma Fagopyri Tatarici and Waxy wheat raw material, utilize α-amylase and saccharifying enzyme saccharifying, yellow wine distillers yeast is sent out
Ferment；In the mode taking wine, Chinese patent 200810047249.2 disclosed " utilizing yellow wine to drench the method that unstrained spirits produces Radix Et Rhizoma Fagopyri Tatarici wine ",
It is with Radix Et Rhizoma Fagopyri Tatarici as raw material, adds yellow wine distillers yeast and mother's grain diastatic fermentation, then obtain Radix Et Rhizoma Fagopyri Tatarici wine by pouring unstrained spirits method；Chinese patent
201310682102.1 disclosed " preparation methoies of Yellow wine of buckwheat ", are also with Radix Et Rhizoma Fagopyri Tatarici as raw material, and the distillers yeast of use is Fuqu, big
One or more in bent (production of locality, Chongqing is all high-temperature daqu), yeast, geotrichum candidum, aspergillus oryzae and aspergillus niger.In
State's patent 98101584.0 disclosed " a kind of Yellow wine of buckwheat and production method thereof ", is with rice and Radix Et Rhizoma Fagopyri Tatarici as raw material, adds wine
Bent and culture propagation.Additionally, Bears Du Ming etc. change conventional fermentation mode, by enzyme denaturing after Oryza glutinosa saccharifying, add and activate
Yellow wine yeast fermentation, the technique changing the fermentation of traditional saccharifying limit, limit.Su Chang uses liquid phase process to brewage buckwheat-black rice yellow wine.
The technique that Quan Meiping uses optimization of orthogonal test daqu fermentation production yellow wine with Oryza glutinosa for material on the basis of single factor experiment
Condition.
The most prominent feature of yellow wine is to be of high nutritive value, and plays a role body-care and disease treatment targetedly.
Xie Guangfa have studied the functional components of yellow wine, and result shows that yellow wine contains abundant aminoacid, mineral, vitamin, function
Property oligosaccharide, γ-aminobutyric acid, biologically active peptide etc., animal experiment proves that yellow wine has significant Plumbum removing, strengthens immunity
Ability, slow down aging, the plurality of health care functions such as antioxidation.Xia Yanqiu, during brewing yellow rice wine, uses Fructus Lycopersici esculenti entirely to starch common ferment side
Method, with malt yeast and yellow rice wine active dry yeast as saccharifying ferment, strained tomatoes and Oryza glutinosa ferment altogether brewages tomato health care yellow wine, is keeping
While the low and high nutrition of yellow wine, wine is made to have the distinctive health care of tomato activated composition and natural colored.Wear fairing to exist
With Oryza glutinosa and fresh asparagus spear as raw material in the brewing process of yellow wine, add yeast for brewing rice wine, active dry yeast is saccharifying ferment, adopt
Germinatus Phragmitis health-care yellow wine is produced with yellow wine production technology.
At present Radix Et Rhizoma Fagopyri Tatarici wine produce present in problem: 1. utilize the northern area of China Radix Et Rhizoma Fagopyri Tatarici and characteristic miscellaneous grain crops raw material production
There is not been reported for yellow wine；2. the Yellow wine of buckwheat owing to producing at present uses high-temperature daqu and yellow wine distillers yeast saccharification and fermentation process
And method, so product is not especially suitable for the consumer taste of northern area；3. single due to raw material, so the battalion in product
Form point the most comprehensive；4. the functional characteristic of Yellow wine of buckwheat is lacked systematic study.Shanxi is the northern area of China small coarse cereals
Major production areas, along with the gradually enhancing of the health of people consciousness of drinking, the demand of yellow wine is improved constantly, makes full use of mountain by people
Characteristic small coarse cereals Radix Et Rhizoma Fagopyri Tatarici, Herba bromi japonici, Semen setariae, Fructus Hordei Vulgaris and the resources advantage of Semen Pisi sativi of Xi Sheng, develops and is suitable for northern area consumption
The low-alcohol nurishing health-care type yellow wine of person's taste, the kind to increase China yellow wine, increase the nutrition and health care function of yellow wine, guide
Consumer health drinks, and increases small coarse cereals planting benefit significant.
Summary of the invention
It is an object of the invention to for current Radix Et Rhizoma Fagopyri Tatarici wine produce exist problem, make full use of the northern area of China Radix Et Rhizoma Fagopyri Tatarici and
Characteristic miscellaneous grain crops resource, uses daqu of middle temperature (Fen Daqu starter), saccharifying enzyme and yellow rice wine active dry yeast diastatic fermentation technology and method,
Produce a kind of mellow in taste, nutritious, anti-oxidation health function strong, is suitable for the novel hardship of the northern area of China consumer taste
Buckwheat five grain yellow wine, it is a further object of the present invention to provide the preparation method of above-mentioned Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine.
The Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine of the present invention is made up of the raw material of following masses part, Radix Et Rhizoma Fagopyri Tatarici 40-42, Herba bromi japonici 30-32, Semen setariae
30-35, the saccharifying enzyme 1 of daqu of middle temperature 10,100,000 U, yellow rice wine active dry yeast 0.01.
The preparation method of the Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine of the present invention comprises the steps:
(1) Feedstock treating selects full seed, free from admixture, free from insect pests, nothing to go mouldy, glossiness Radix Et Rhizoma Fagopyri Tatarici 40-42 part, swallow
Wheat 30-32 part, Semen setariae 30-35 part；
(2) immersion clear water rinses Radix Et Rhizoma Fagopyri Tatarici, Herba bromi japonici, Semen setariae 2-4 respectively all over to without soaking 12 after obvious muddy water respectively
H, it is desirable to after leaching, to pinch Miyi broken, without hard meter Xin for hands；
(3) steamed rice steamed rice temperature is 100 DEG C, and Radix Et Rhizoma Fagopyri Tatarici, Herba bromi japonici and Semen setariae enter with 50 min, 60 min and 20 min respectively
Row steamed rice, sprays 80 DEG C of hot water, beneficially starch gelatinization of raw materials quality 5%-8% during steamed rice, and the three kinds of raw materials cooked are wanted
Seek the outer hard interior raw heart of nothing soft, interior, loosen and do not stick with paste, thoroughly and not rotten, uniformity；
(4) three kinds of steamed raw materials are spread out on the bamboo mat of cleaning by spreading for cooling, make raw material natural cooling so that it is product temperature drop arrives
25-30 DEG C, this temperature range is best suitable for saccharifying and fermentative microorganism growth and breeding；
(5) saccharifying will load fermentation tank after three kinds of steamed raw material mix homogeneously, adds the saccharifying enzyme 1 part of 100,000 U, temperature
Degree controls at 28-30 DEG C, saccharifying 2d；
(6) fermentation adds daqu of middle temperature 10 parts and yellow rice wine active dry yeast 0.01 part in the fermentation tank complete saccharifying,
30 DEG C of bottom fermentation 7d, then proceed to 15-18 DEG C of bottom fermentation 15d；
(7) swort of fermenting-ripening is squeezed by squeezing, separates to obtain wine liquid and distiller grains；
(8) wine liquid of isolated is placed 6-8d under the conditions of 4 DEG C by preliminary clarification so that it is clarify completely；
(9) wine liquid tentatively clarified under the centrifugal condition of 4000r/min, is centrifuged in centrifuge by fine clarification
Fill after 20min；
(10) sterilization sterilization 20min at 75 80 DEG C, gets product.
Described daqu of middle temperature is also known as Fen Daqu starter, is to be that primary raw material is made with Fructus Hordei Vulgaris and Semen Pisi sativi.
The nutrition of present invention foundation Shanxi Province small coarse cereals and health care composition, match five kinds of miscellaneous grain crops with Radix Et Rhizoma Fagopyri Tatarici for major subject
Composition and ratio.Flavones ingredient rutin in Radix Et Rhizoma Fagopyri Tatarici, has the effect such as non-oxidizability, antibacterial, the blood pressure lowering of antiinflammatory.Herba bromi japonici contains
There is distinctive material avenanthramide in Herba bromi japonici, there is removing free radical, crease-resistant effect.Semen setariae is except containing abundant nutrition
Outside composition, its tryptophane is first of frumentum, and tryptophan has the effect of regulation sleep.Fructus Hordei Vulgaris is nutritious, protein content
Higher, Vb1 in Fructus Hordei Vulgaris has the function strengthening digestion, is antineuritic important component, nicotinic acid have reduction human body blood fat and
The effect of cholesterol.Semen Pisi sativi nature and flavor are sweet flat, have the neutralization therapeutic method to keep the adverse QI flowing downwards, diuresis, effect of solution sore, and the selenium protein contained by Semen Pisi sativi has
Suppression tumor function；Semen Pisi sativi protein contributes to reducing blood pressure and delaying the function of nephropathy.
The physical and chemical index of the Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine that employing the inventive method produces is: (1) total sugar content is 4.4g/L.Total sugar
Measure and use potassium ferrocyanide titrimetry.(2) in wine sample, non-sugar solidity content is 29.3 g/L.(3) alcoholic strength is 12%
vol.Alcoholic strength measures and uses distillation hydrometer method.(4) total acid content of wine sample is 5.85 g/L.Total acidity test uses titrimetry.
(5) in wine sample, amino acid nitrogen content is 1.902 g/L.Amino-acid nitrogen uses standard solution of sodium hydroxide titrimetry.
The organoleptic indicator of the Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine that employing the inventive method produces is: (1) outward appearance: faint yellow to yellow, clear
Clearly, transparent, glossy, it is allowed to have trace aggregation.(2) fragrance: the distinctive strong sweet-smelling of Fagopyrum tataricum (L.) Gaertn., coordinates pleasant, without an unusually sweet smell.
(3) mouthfeel: vinosity is refreshing clean, mellow dry suitable, aftertaste is happy freely, the distinctive bitterness of pleasant impression slightly Radix Et Rhizoma Fagopyri Tatarici.
The Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine using the inventive method to produce carries out functional component with commercially available Guyue Longshan, Dai County's yellow wine
And the comparison of oxidation resistance, result such as table 1:
Content of functional component contained by 1 three kinds of yellow wine of table and oxidation resistance
The mensuration (aluminum chloride development process) of note 1. flavones content
2. the mensuration (Folin-ciocalteu method) of polyphenol content
3. DPPH radical scavenging activity is (DPPH and dehydrated alcohol method)
4. total reducing power (absorbance) (sodium phosphate buffer-potassium ferricyanide method)
5. the Scavenging activity (assay NBT photoreduction) of superoxide anion
6. the Scavenging activity (ferrous sulfate-salicylic acid method) of hydroxyl radical free radical
7. metal chelation abilities (Ferrozine reagent method)
Beneficial effects of the present invention
(1) the inventive method with existing compared with Yellow wine of buckwheat correlation technique and patent, use raw material on, fully profit
By characteristic small coarse cereals Radix Et Rhizoma Fagopyri Tatarici, Herba bromi japonici, Semen setariae, Fructus Hordei Vulgaris and the resources advantage of Semen Pisi sativi of Shanxi Province, combine the battalion of each of which
Form point and health care composition, with Radix Et Rhizoma Fagopyri Tatarici for major subject five kinds of miscellaneous grain crops compositions of apolegamy and ratio, fully combine in Radix Et Rhizoma Fagopyri Tatarici
Flavone, the aldehydes matter in Herba bromi japonici and several amino acids, trace element and the flavochrome in Semen Pisi sativi, Fructus Hordei Vulgaris, Semen setariae and Radix Dauci Sativae
Element, so that being provided with corresponding nutrition and health care in product.
(2) the Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine that the inventive method produces is used, owing to employing daqu of middle temperature, saccharifying enzyme and yellow wine
Active dry yeast carries out diastatic fermentation, and distillation yield improves more than 20%.In product, total sugar content is at below 5.0g/L, taste pure and
Fresh refreshing, sugariness is less, more conforms to the needs that modern healthy is drunk.
(3) measuring analysis through gas chromatography mass spectrometry (GC-MS), the fragrance in the Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine that the inventive method produces becomes
Dividing and have 65 kinds, the fragrance component in the yellow wine of Guyue Longshan has 45 kinds, and in Dai County's yellow wine, fragrance component has 25 kinds, Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine
More 20 kinds and 40 kinds than fragrance component in Guyue Longshan yellow wine and Dai County's yellow wine, show that the fragrance of Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine becomes
Dividing more rich, wine body is more plentiful.Wherein, the composition that the fragrance component in Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine is identical with the yellow wine of Guyue Longshan
Having 17 kinds, the composition identical with Dai County yellow wine also has 17 kinds, shows that Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine combines the wind of the two kinds of yellow wine in north and south
Taste.
(4) product of the present invention has prominent oxidation resistance compared with existing yellow wine, and in this patent wine sample, flavones content is
0.088mg/mL, polyphenol content be 1.03mg/mL, DPPH radical scavenging activity be 92%, total reducing power (absorbance) be
0.52, superoxide anion Scavenging activity be 85%, hydroxyl radical free radical Scavenging activity be 93.8%, metal chelation abilities be 30.6%.Its
Middle DPPH radical scavenging activity improves 53.5% than Guyue Longshan yellow wine, improves 83.8% than Dai County yellow wine；Total reducing power ratio
Guyue Longshan yellow wine improves 15%, improves 126% than Dai County yellow wine；Superoxide anion Scavenging activity improves 15.8% than Guyue Longshan,
35% is improved than Dai County yellow wine；Hydroxyl radical free radical Scavenging activity improves 3.2% than Guyue Longshan yellow wine；Metal chelation abilities is than Gu more
Longshan yellow wine improves 8.6%, improves 5.6% than Dai County yellow wine.Visible patented product of the present invention has stronger oxidation resistance.
In sum, patented product of the present invention is a kind of nutritious, and oxidation resistance is strong, more plentiful the fitting of flavor substance
Close the Novel yellow wine rice of the northern area of China consumer taste.
Embodiment 1
The Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine of the present invention is prepared with Radix Et Rhizoma Fagopyri Tatarici, Herba bromi japonici, Semen setariae, Fructus Hordei Vulgaris and five kinds of miscellaneous grain crops of Semen Pisi sativi.
First the daqu of middle temperature that Make-or-Buy is prepared with Fructus Hordei Vulgaris and Semen Pisi sativi, the saccharifying enzyme of Make-or-Buy 100,000 U and Huang
Wine active dry yeast.Then select full seed, free from admixture, free from insect pests, without going mouldy, glossiness Radix Et Rhizoma Fagopyri Tatarici 40 parts, Herba bromi japonici 30 parts,
Semen setariae 30 parts clear water rinses 2-4 respectively all over to without after obvious muddy water point, soaks 12 h respectively, it is desirable to after leaching, to pinch Miyi broken for hands,
Without hard meter Xin；Under the conditions of 100 DEG C, carry out steamed rice with 50 min, 60 min and 20 min respectively, spray former during steamed rice
Expecting 80 DEG C of hot water, beneficially starch gelatinization of quality 8%, outside the three kinds of ingredient requirements cooked, the hard interior raw heart of nothing soft, interior, loosens and does not sticks with paste,
Thoroughly and not rotten, uniformity；Again three kinds of steamed raw materials are spread out on the bamboo mat of cleaning, make raw material natural cooling so that it is product temperature
Drop to be suitable for saccharifying and fermentative microorganism growth and temperature 29-30 DEG C of breeding；To fill after three kinds of steamed raw material mix homogeneously
Entering fermentation tank, add the saccharifying enzyme 1 part of 100,000 U, temperature controls at 28-30 DEG C, saccharifying 2d；Complete the fermentation tank of saccharifying adds
Daqu of middle temperature 10 parts and yellow rice wine active dry yeast 0.01 part, after 30 DEG C of bottom fermentation 7d, proceed to 17-18 DEG C of after fermentation 15d；To send out
The swort squeezing that ferment is ripe, separates to obtain wine liquid and distiller grains；The wine liquid of isolated is placed under the conditions of 4 DEG C 8d so that it is completely
Clarification；The wine liquid tentatively clarified under the centrifugal condition of 4000r/min, is centrifuged fill after 20min, at 75-in centrifuge
Sterilize at 80 DEG C 20min, gets product.
Embodiment 2
The Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine of the present invention is prepared with Radix Et Rhizoma Fagopyri Tatarici, Herba bromi japonici, Semen setariae, Fructus Hordei Vulgaris and five kinds of miscellaneous grain crops of Semen Pisi sativi.
First the daqu of middle temperature that Make-or-Buy is prepared with Fructus Hordei Vulgaris and Semen Pisi sativi, the saccharifying enzyme of Make-or-Buy 100,000 U and Huang
Wine active dry yeast.Then select full seed, free from admixture, free from insect pests, without going mouldy, glossiness Radix Et Rhizoma Fagopyri Tatarici 42 parts, Herba bromi japonici 32 parts,
Semen setariae 35 parts clear water rinses 2-4 respectively all over to without after obvious muddy water point, soaks 12 h respectively, it is desirable to after leaching, to pinch Miyi broken for hands,
Without hard meter Xin；Under the conditions of 100 DEG C, carry out steamed rice with 50 min, 60 min and 20 min respectively, spray former during steamed rice
Expecting 80 DEG C of hot water, beneficially starch gelatinization of quality 5%, outside the three kinds of ingredient requirements cooked, the hard interior raw heart of nothing soft, interior, loosens and does not sticks with paste,
Thoroughly and not rotten, uniformity；Again three kinds of steamed raw materials are spread out on the bamboo mat of cleaning, make raw material natural cooling so that it is product temperature
Drop to be suitable for saccharifying and fermentative microorganism growth and temperature 27-28 DEG C of breeding；To fill after three kinds of steamed raw material mix homogeneously
Entering fermentation tank, add the saccharifying enzyme 1 part of 100,000 U, temperature controls at 28-30 DEG C, saccharifying 2d；Complete the fermentation tank of saccharifying adds
Daqu of middle temperature 10 parts and yellow rice wine active dry yeast 0.01 part, after 30 DEG C of bottom fermentation 7d, proceed to 17-18 DEG C of after fermentation 15d；To send out
The swort squeezing that ferment is ripe, separates to obtain wine liquid and distiller grains；The wine liquid of isolated is placed under the conditions of 4 DEG C 7d so that it is completely
Clarification；The wine liquid tentatively clarified under the centrifugal condition of 4000r/min, is centrifuged fill after 20min, at 75-in centrifuge
Sterilize at 80 DEG C 20min, gets product.
Embodiment 3
The Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine of the present invention is prepared with Radix Et Rhizoma Fagopyri Tatarici, Herba bromi japonici, Semen setariae, Fructus Hordei Vulgaris and five kinds of miscellaneous grain crops of Semen Pisi sativi.
First the daqu of middle temperature that Make-or-Buy is prepared with Fructus Hordei Vulgaris and Semen Pisi sativi, the saccharifying enzyme of Make-or-Buy 100,000 U and Huang
Wine active dry yeast.Then select full seed, free from admixture, free from insect pests, without going mouldy, glossiness Radix Et Rhizoma Fagopyri Tatarici 40 parts, Herba bromi japonici 32 parts,
Semen setariae 30 parts clear water rinses 2-4 respectively all over to without after obvious muddy water point, soaks 12 h respectively, it is desirable to after leaching, to pinch Miyi broken for hands,
Without hard meter Xin；Under the conditions of 100 DEG C, carry out steamed rice with 50 min, 60 min and 20 min respectively, spray former during steamed rice
Expecting 80 DEG C of hot water, beneficially starch gelatinization of quality 6%, outside the three kinds of ingredient requirements cooked, the hard interior raw heart of nothing soft, interior, loosens and does not sticks with paste,
Thoroughly and not rotten, uniformity；Again three kinds of steamed raw materials are spread out on the bamboo mat of cleaning, make raw material natural cooling so that it is product temperature
Drop to be suitable for saccharifying and fermentative microorganism growth and temperature 25-26 DEG C of breeding；To fill after three kinds of steamed raw material mix homogeneously
Entering fermentation tank, add the saccharifying enzyme 1 part of 100,000 U, temperature controls at 28-30 DEG C, saccharifying 2d；Complete the fermentation tank of saccharifying adds
Daqu of middle temperature 10 parts and yellow rice wine active dry yeast 0.01 part, after 30 DEG C of bottom fermentation 7d, proceed to 15-16 DEG C of after fermentation 15d；To send out
The swort squeezing that ferment is ripe, separates to obtain wine liquid and distiller grains；The wine liquid of isolated is placed under the conditions of 4 DEG C 6d so that it is completely
Clarification；The wine liquid tentatively clarified under the centrifugal condition of 4000r/min, is centrifuged fill after 20min, at 75-in centrifuge
Sterilize at 80 DEG C 20min, gets product.
Embodiment 4
The Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine of the present invention is prepared with Radix Et Rhizoma Fagopyri Tatarici, Herba bromi japonici, Semen setariae, Fructus Hordei Vulgaris and five kinds of miscellaneous grain crops of Semen Pisi sativi.
First the daqu of middle temperature that Make-or-Buy is prepared with Fructus Hordei Vulgaris and Semen Pisi sativi, the saccharifying enzyme of Make-or-Buy 100,000 U and Huang
Wine active dry yeast.Then select full seed, free from admixture, free from insect pests, without going mouldy, glossiness Radix Et Rhizoma Fagopyri Tatarici 42 parts, Herba bromi japonici 30 parts,
Semen setariae 32 parts clear water rinses 2-4 respectively all over to without after obvious muddy water point, soaks 12 h respectively, it is desirable to after leaching, to pinch Miyi broken for hands,
Without hard meter Xin；Under the conditions of 100 DEG C, carry out steamed rice with 50 min, 60 min and 20 min respectively, spray former during steamed rice
Expecting 80 DEG C of hot water, beneficially starch gelatinization of quality 7%, outside the three kinds of ingredient requirements cooked, the hard interior raw heart of nothing soft, interior, loosens and does not sticks with paste,
Thoroughly and not rotten, uniformity；Again three kinds of steamed raw materials are spread out on the bamboo mat of cleaning, make raw material natural cooling so that it is product temperature
Drop to be suitable for saccharifying and fermentative microorganism growth and temperature 28-30 DEG C of breeding；To fill after three kinds of steamed raw material mix homogeneously
Entering fermentation tank, add the saccharifying enzyme 1 part of 100,000 U, temperature controls at 28-30 DEG C, saccharifying 2d；Complete the fermentation tank of saccharifying adds
Daqu of middle temperature 10 parts and yellow rice wine active dry yeast 0.01 part, after 30 DEG C of bottom fermentation 7d, proceed to 17-18 DEG C of after fermentation 15d；To send out
The swort squeezing that ferment is ripe, separates to obtain wine liquid and distiller grains；The wine liquid of isolated is placed under the conditions of 4 DEG C 7d so that it is completely
Clarification；The wine liquid tentatively clarified under the centrifugal condition of 4000r/min, is centrifuged fill after 20min, at 75-in centrifuge
Sterilize at 80 DEG C 20min, gets product.
Claims (2)
1. utilize the Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine that daqu of middle temperature produces, it is characterized in that being made up of the raw material of following masses part, Radix Et Rhizoma Fagopyri Tatarici
40-42, Herba bromi japonici 30-32, Semen setariae 30-35, the saccharifying enzyme 1 of daqu of middle temperature 10,100,000 U, yellow rice wine active dry yeast 0.01；
The preparation method of Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine comprises the steps:
(1) Feedstock treating selects full seed, free from admixture, free from insect pests, nothing to go mouldy, glossiness Radix Et Rhizoma Fagopyri Tatarici 40-42 part, Herba bromi japonici 30-
32 parts, Semen setariae 30-35 part；
(2) immersion clear water rinses Radix Et Rhizoma Fagopyri Tatarici, Herba bromi japonici, Semen setariae 2 ~ 4 times respectively to without soaking 12 h after obvious muddy water respectively；
(3) steamed rice steamed rice temperature is 100 DEG C, and Radix Et Rhizoma Fagopyri Tatarici, Herba bromi japonici and Semen setariae steam with 50 min, 60 min and 20 min respectively
Meal, sprays 80 DEG C of hot water of raw materials quality 5%-8% during steamed rice；
(4) three kinds of steamed raw materials are spread out on the bamboo mat of cleaning by spreading for cooling, naturally cool to 25-30 DEG C；
(5) saccharifying is by loading fermentation tank after three kinds of steamed raw material mix homogeneously, adds the saccharifying enzyme 1 part of 100,000 U, temperature control
Make at 28-30 DEG C, saccharifying 2d；
(6) fermentation adds daqu of middle temperature 10 parts and yellow rice wine active dry yeast 0.01 part, 30 in the fermentation tank complete saccharifying
DEG C bottom fermentation 7d, then proceed to 15-18 DEG C of bottom fermentation 15d；
(7) swort of fermenting-ripening is squeezed by squeezing, separates to obtain wine liquid and distiller grains；
(8) wine liquid of isolated is placed 6-8d under the conditions of 4 DEG C by preliminary clarification so that it is clarify completely；
(9) wine liquid tentatively clarified under the centrifugal condition of 4000r/min, is centrifuged 20min in centrifuge by fine clarification
Rear fill；
(10) sterilization sterilization 20min at 75-80 DEG C, gets product.
A kind of Radix Et Rhizoma Fagopyri Tatarici five grain yellow wine utilizing daqu of middle temperature to produce the most according to claim 1, it is characterised in that described
Daqu of middle temperature is also known as Fen Daqu starter, is to be that primary raw material is made with Fructus Hordei Vulgaris and Semen Pisi sativi.
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| CN109652260A (en) * | 2018-11-19 | 2019-04-19 | 甘肃五山池黄酒有限责任公司 | Yellow wine of buckwheat and its production technology |
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Effective date of registration: 20210114 Address after: 034000 4th floor, Zhirui building, Shangguan Town, Daixian County, Xinzhou City, Shanxi Province Patentee after: Shanxi yanmenshan Liquor Co.,Ltd. Address before: 030801 Ming Xian Road, Taigu County, Jinzhong, Shanxi Province, No. 1 Patentee before: SHANXI AGRICULTURAL University |