CN105154299A - Making method for sea-buckthorn yellow wine - Google Patents
Making method for sea-buckthorn yellow wine Download PDFInfo
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Abstract
The invention relates to a production method for combined mixing type sea-buckthorn yellow wine. Three different forms can be adopted for production of the sea-buckthorn yellow wine. The first form is fermented wine, wherein extracted sea-buckthorn juice is directly added to the later fermentation stage of yellow wine production, and the fermented sea-buckthorn yellow wine is produced; the second form is mixed wine, wherein extracted sea-buckthorn juice and the yellow wine are mixed according to a certain proportion to prepare novel sea-buckthorn yellow wine; the third form is solid sea-buckthorn yellow wine, wherein the fermented wine and the mixed wine are made into a block shape or a powder shape respectively according to a making method of the solid wine, and the solid sea-buckthorn yellow wine is prepared. The production method for the sea-buckthorn yellow wine includes the three steps of pre-treatment, sea-buckthorn extracting solution processing, and sea-buckthorn yellow wine preparation. The sea-buckthorn juice has the functions of activating blood, stopping bleeding, enhancing metabolism of skin and blood capillaries, and delaying aging of the human body; the stomach can be invigorated and the spleen can be nourished when a user drinks the sea-buckthorn yellow wine for a long time, occurrence of cardiovascular disease is restrained, the effects of resisting cancer and aging are achieved, and brand-new high-quality functional wine is added for consumers.
Description
Technical field
The present invention relates to a kind of production method of fermented beverage, be specifically rich in the preparation method of the sea-buckthorn yellow rice wine of Effective Compositions of Seabuckthorn.
Background technology
Yellow rice wine is the national special product of China, with beer, red wine be called the world three great Gu wine.Traditional yellow rice wine is with cereal such as corn, millet, wheats for raw material, through boiling, adds song, diastatic fermentation, squeezing, the brewing wine that filters, decoct wine, store, blend.Yellow rice wine main component is except water and ethanol, also containing abundant carbohydrate, amino acid, VITAMIN, trace element and various active material, simultaneously unique making method makes yellow rice wine have, and ethanol concn is low, excitement due to drinking is mellow, nutritious, unique flavor, the characteristic such as various in style, therefore yellow rice wine not only becomes health care's good merchantable brand of Chinese tradition, but also be used as the introduction of Chinese medicine taking, be regarded as " length of hundred medicines ".In long-term practice process, yellow rice wine is also considered to have good curative effect to tumour and cardiovascular disorder etc., and therefore yellow rice wine has very high nutritive value.
Fructus Hippophae (HippophaerhamnoidesL.) is the general designation of plant and its fruit.Plant sea-buckthorn is Elaeangnaceae Hippophne (Hippophaerhamnoides), and be a kind of fallen leaves property shrub, its characteristic is drought-enduring, anti-blown sand, can survive on wetland with saline-alkaline, is therefore widely used in soil conservation.Sea-buckthorn is medicinal and edible plant, and root, stem, leaf, the flower of sea-buckthorn, really, particularly sea buckthorn fruit contains abundant nutritive substance and biologically active substance, can be widely used in many fields of the national economy such as food, medicine, light industry, space flight, farming, animal husbandry and fishery.Sea buckthorn fruit is used as medicine and has relieving cough and reducing sputum, stomach strengthening and digestion promoting, promoting blood circulation to remove blood stasis effect.Modern medicine study, sea-buckthorn can reduce cholesterol, and allevating angina pectoris shows effect, and prevents and treats the effects such as coronary atherosclerotic heart disease in addition.
Consider that yellow rice wine, juice of Fructus Hippophae not only have above nutritive value, and in culinary art, medicine etc., there is special, significant Function and operation, and solid wine brings the various facilities of people, juice of Fructus Hippophae and yellow rice wine organically combine by this patent, produce the functional yellow rice wine of a kind of novel sea-buckthorn, this kind of sea-buckthorn yellow rice wine is shown in sale never having on the market, and its sharpest edges are exactly that it has merged the nutritive value and function that sea-buckthorn and yellow rice wine have, and realize the effect of partial function superposition and partial function complementation.The production of this kind of health promoting wine provides a kind of new drink for people, has the realistic meaning that it is certain.
Most of beverage and drinks are all occur with liquid state for a long time, and liquid-food is not only not easy to carry transport, storage area takies larger, volatile, and these inconvenience limit the development of liquid-food.And liquid-food is prepared into solid-state, just can overcome the above problems the inconvenience brought.Solid-state food industry not only can save storage space, convenient transportation, prevent from evaporating, and can not change the original composition of food, well keeps food primary characteristic.Different crowd according to personal preference, can select dissimilar solid sea-buckthorn yellow rice wine.Select the human consumer of self-adjusting type sea-buckthorn yellow rice wine, can according to self mouthfeel, nutritional needs to sea-buckthorn yellow rice wine, the content of juice of Fructus Hippophae in modulation yellow rice wine.This new type functional sea-buckthorn yellow rice wine can well meet the needs of human consumer to yellow rice wine in the processes such as travelling, picnic, mountain-climbing.Also reduce the production cost of Yellow Rice Wine Enterprises in the storage, transport etc. of yellow rice wine simultaneously.For the research and preparation of this kind of sea-buckthorn yellow rice wine, through consulting retrieval, still nobody shows any interest at present.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of preparation method being rich in the sea-buckthorn yellow rice wine of Effective Compositions of Seabuckthorn is provided.
The object of the invention is to be achieved through the following technical solutions: a kind of preparation method of sea-buckthorn yellow rice wine, step is as follows:
(1) pre-treatment: be crushed to 80-120 order by after Fructus Hippophae rinsed clean, add the sodium sulfite solution that concentration is 20g/L time broken, the mass volume ratio of Fructus Hippophae and sodium sulfite solution is 50g/mL; Fructus Hippophae after fragmentation is put into the mixing solutions be made up of according to volume ratio 1:1 the NaCl aqueous solution of massfraction 0.1% and the aqueous citric acid solution of massfraction 1.0%, the mass volume ratio of Fructus Hippophae and mixing solutions is 0.5g/mL; To take away the puckery taste 15min in 50 DEG C of insulations, clean up after taking away the puckery taste;
(2) the producing of sea buckthorn juice: adopt the effective constituent in the Fructus Hippophae after supercritical extraction extraction step (1) process, obtain juice of Fructus Hippophae, described effective constituent comprises VITAMIN, phenolic compound, flavonoid compound; The juice of Fructus Hippophae obtained by supercritical extraction is placed in 25-30 DEG C of settling bowl, and settlement treatment 60-120h obtains clear juice; In clear juice, add sucrose, the mass volume ratio of sucrose and clear juice is 17g/L;
(3) prepare yellow rice wine wine base: glutinous rice impurity elimination, weigh, clean after with clear water soak 48 ~ 72h, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast, fall after fully mixing thoroughly cylinder, primary fermentation 4 ~ 12d is carried out in 28 ~ 32 DEG C, rake is driven once every 6 ~ 8h, fermentation product through primary fermentation are gone in secondary fermentation tank from cylinder, secondary fermentation 15 ~ 25d under 10 ~ 20 DEG C of temperature condition: then the fermentation product of secondary fermentation are taken out, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, clarify again, filter, after sterilization, obtained yellow rice wine wine base;
(4) preparation of blending type sea-buckthorn yellow rice wine: the yellow rice wine wine base that the juice of Fructus Hippophae obtain step (2) and step (3) obtain is blent according to volume ratio 1:5, makes blending type sea-buckthorn yellow rice wine.
A preparation method for sea-buckthorn yellow rice wine, step is as follows:
(1) pre-treatment: be crushed to 80-120 order by after Fructus Hippophae rinsed clean, add the sodium sulfite solution that concentration is 20g/L time broken, the mass volume ratio of Fructus Hippophae and sodium sulfite solution is 50g/mL; Fructus Hippophae after fragmentation is put into the mixing solutions be made up of according to volume ratio 1:1 the NaCl aqueous solution of massfraction 0.1% and the aqueous citric acid solution of massfraction 1.0%, the mass volume ratio of Fructus Hippophae and mixing solutions is 0.5g/mL; To take away the puckery taste 15min in 50 DEG C of insulations, clean up after taking away the puckery taste;
(2) the producing of sea buckthorn juice: adopt the effective constituent in the Fructus Hippophae after supercritical extraction extraction step (1) process, obtain juice of Fructus Hippophae, described effective constituent comprises VITAMIN, phenolic compound, flavonoid compound; The juice of Fructus Hippophae obtained by supercritical extraction is placed in 25-30 DEG C of settling bowl, and settlement treatment 60-120h obtains clear juice; In clear juice, add sucrose, the mass volume ratio of sucrose and clear juice is 17g/L;
(3) preparation of fermented type sea-buckthorn yellow rice wine: glutinous rice impurity elimination, weigh, clean after with clear water soak 48 ~ 72h, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast, fall after fully mixing thoroughly cylinder, in 28 ~ 32 DEG C, carry out primary fermentation 4 ~ 12d, drives rake once every 6 ~ 8h;
(4) juice of Fructus Hippophae that step (2) obtains is joined step (3) in the yellow wine fermentation product of primary fermentation, the volume ratio of juice of Fructus Hippophae and yellow wine fermentation product is 1:4, secondary fermentation 15 ~ 25d under 10 ~ 20 DEG C of conditions; Then taken out by the fermentation product of secondary fermentation, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, after clarification, filtration, sterilization, and obtained fermented type sea-buckthorn yellow rice wine.
A preparation method for sea-buckthorn yellow rice wine, step is as follows:
(1) pre-treatment: be crushed to 80-120 order by after Fructus Hippophae rinsed clean, add the sodium sulfite solution that concentration is 20g/L time broken, the mass volume ratio of Fructus Hippophae and sodium sulfite solution is 50g/mL; Fructus Hippophae after fragmentation is put into the mixing solutions be made up of according to volume ratio 1:1 the NaCl aqueous solution of massfraction 0.1% and the aqueous citric acid solution of massfraction 1.0%, the mass volume ratio of Fructus Hippophae and mixing solutions is 0.5g/mL; To take away the puckery taste 15min in 50 DEG C of insulations, clean up after taking away the puckery taste;
(2) the producing of sea buckthorn juice: adopt the effective constituent in the Fructus Hippophae after supercritical extraction extraction step (1) process, obtain juice of Fructus Hippophae, described effective constituent comprises VITAMIN, phenolic compound, flavonoid compound; The juice of Fructus Hippophae obtained by supercritical extraction is placed in 25-30 DEG C of settling bowl, and settlement treatment 60-120h obtains clear juice; In clear juice, add sucrose, the mass volume ratio of sucrose and clear juice is 17g/L;
(3) preparation of liquid sea-buckthorn yellow rice wine:
(3.1) preparation of blending type sea-buckthorn yellow rice wine: glutinous rice impurity elimination, weigh, 48 ~ 72h is soaked with clear water after cleaning, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast, fall after fully mixing thoroughly cylinder, primary fermentation 4 ~ 12d is carried out in 28 ~ 32 DEG C, rake is driven once every 6 ~ 8h, fermentation product through primary fermentation are gone in secondary fermentation tank from cylinder, secondary fermentation 15 ~ 25d under 10 ~ 20 DEG C of temperature condition: then the fermentation product of secondary fermentation are taken out, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, clarify again, filter, after sterilization, obtained yellow rice wine wine base, the juice of Fructus Hippophae obtain step (2) and yellow rice wine wine base are blent according to volume ratio 1:5, make blending type sea-buckthorn yellow rice wine.
(3.2) preparation of fermented type sea-buckthorn yellow rice wine: glutinous rice impurity elimination, weigh, clean after with clear water soak 48 ~ 72h, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast, fall after fully mixing thoroughly cylinder, primary fermentation 4 ~ 12d is carried out in 28 ~ 32 DEG C, rake is driven once every 6 ~ 8h, the juice of Fructus Hippophae that step (2) obtains is joined step (3) in the yellow wine fermentation product of primary fermentation, the volume ratio of juice of Fructus Hippophae and yellow wine fermentation product is 1:4, secondary fermentation 15 ~ 25d under 10 ~ 20 DEG C of conditions; Then taken out by the fermentation product of secondary fermentation, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, then clarifies, filters, after sterilization, makes fermented type sea-buckthorn yellow rice wine.
(4) preparation of blocks of solid sea-buckthorn yellow rice wine or pulverulent solids sea-buckthorn yellow rice wine:
(4.1) preparation of blocks of solid sea-buckthorn yellow rice wine: the blending type sea-buckthorn yellow rice wine obtain step (3) or fermented type sea-buckthorn yellow rice wine are concentrated into the sea-buckthorn yellow rice wine that alcoholic strength is 20% ~ 30%; Add 3 ~ 7g foodstuff additive Xylo-Mucine according to the sea-buckthorn yellow rice wine after every 100mL concentrates, at 60 DEG C ~ 75 DEG C, stirring 2 ~ 5min, through making bulk after cooling drying under low temperature (-4 ~ 0 DEG C), obtaining blocks of solid sea-buckthorn yellow rice wine.
(4.2) preparation of pulverulent solids sea-buckthorn yellow rice wine: the blending type sea-buckthorn yellow rice wine obtain step (3) or fermented type sea-buckthorn yellow rice wine are concentrated into the sea-buckthorn yellow rice wine that alcoholic strength is 20% ~ 30%, 4 ~ 8g amylodextrin is added according to the sea-buckthorn yellow rice wine after every 100mL concentrates, spraying dry at 70 ~ 80 DEG C, makes pulverous sea-buckthorn yellow rice wine.
The invention has the beneficial effects as follows: made yellow rice wine take glutinous rice as major ingredient, select rich vitamin and flavonoid compound Fructus Hippophae, make the biologically active substance in Fructus Hippophae obtain decomposition to a certain extent with abundant vitamins C, the nutrition of yellow rice wine is abundanter, and taste and sweet mouthfeel is tasty and refreshing.The juice of Fructus Hippophae obtained through supercritical extraction adds in secondary fermentation by the present invention, and co-fermentation becomes fermented type sea-buckthorn yellow rice wine and juice of Fructus Hippophae and yellow rice wine to blend into blending type sea-buckthorn yellow rice wine; Or fermented type, blending type sea-buckthorn yellow rice wine are made into solid shape.Wherein, solid sea-buckthorn yellow rice wine is lightweight, volume is little, easy to carry, relatively human consumer's needs of the aspects such as suitable travelling, picnic, mountain-climbing.The functional yellow rice wine of novel sea-buckthorn produced have enhancing body immunizing power, the secretion of antitumor, promoting digestion liquid, promoting blood circulation and removing blood stasis, suppress platelet aggregation, reducing blood-fat, hypoglycemic, anti-oxidant, anti-ageing and antipyretic analgesic etc. to be healthy and strong and drug action.
Accompanying drawing explanation
The process flow sheet of Fig. 1 juice of Fructus Hippophae supercritical extraction;
Fig. 2 juice of Fructus Hippophae production scheme;
The preparation of the functional yellow rice wine of Fig. 3 blending type sea-buckthorn;
The preparation flow figure of the functional yellow rice wine of Fig. 4 fermented type sea-buckthorn;
The preparation flow figure of the functional yellow rice wine of Fig. 5 solid sea-buckthorn.
Embodiment
Below in conjunction with embodiment and accompanying drawing, the invention will be further described in the present invention.
Embodiment 1: prepare blending type sea-buckthorn yellow rice wine in accordance with the following steps
(1) pre-treatment: be crushed to 80 orders by after Fructus Hippophae rinsed clean, add the sodium sulfite solution that concentration is 20g/L time broken, the mass volume ratio of Fructus Hippophae and sodium sulfite solution is 50g/mL; The mixing solutions that the aqueous citric acid solution of the NaCl aqueous solution and massfraction 1.0% that the Fructus Hippophae after every 500g fragmentation is put into 1000mL massfraction 0.1% forms according to volume ratio 1:1, to take away the puckery taste 15min in 50 DEG C of insulations, cleans up after taking away the puckery taste;
(2) the producing of sea buckthorn juice: adopt the effective constituent in the Fructus Hippophae after supercritical extraction extraction step (1) process, obtain juice of Fructus Hippophae, described effective constituent comprises VITAMIN, phenolic compound, flavonoid compound; Supercritical extraction extraction effective constituent be common technology means of the prior art, specifically have employed following parameter in the present embodiment: temperature 45 C, pressure 30MPa, the time 2.0h, CO
2flow 25kg/h; The juice of Fructus Hippophae obtained by supercritical extraction is placed in 25-30 DEG C of settling bowl, and settlement treatment 60h obtains clear juice; Clear juice after settlement treatment is added sucrose, with sugar addition according to the concentration of 17g/L;
(3) preparation of blending type sea-buckthorn yellow rice wine: glutinous rice impurity elimination, weigh, 48h is soaked with clear water after cleaning, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast (distiller's yeast and the glutinous rice mass ratio cooked are generally 5% ~ 10%), fall after fully mixing thoroughly cylinder, primary fermentation 4d is carried out in 28 ~ 32 DEG C, rake (generally every 6 ~ 8h) is driven when the temperature liter of each fermentation product reaches 35 DEG C, fermentation product through primary fermentation are gone in secondary fermentation tank from cylinder, secondary fermentation 15d under 10 DEG C of temperature condition: then the fermentation product of secondary fermentation are taken out, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, clarify again, filter, after sterilization, obtained yellow rice wine wine base, the juice of Fructus Hippophae obtain step (2) and yellow rice wine wine base are blent according to volume ratio 1:5, make blending type sea-buckthorn yellow rice wine.
The index of correlation of obtained blending type sea-buckthorn yellow rice wine as follows:
A, Oranoleptic indicator:
Color and luster: limpid penetrating;
Smell: have yellow rice wine and juice of Fructus Hippophae peculiar taste and sweet-smelling;
Mouthfeel: alcohol and, the tasty and refreshing and distinctive local flavor of juice of Fructus Hippophae.
B, physical and chemical index:
It should be noted that: blending type sea-buckthorn yellow rice wine can have two kinds of manner of formulation, one according to the method described above, blend according to volume ratio 1:5, makes blending type sea-buckthorn yellow rice wine by the juice of Fructus Hippophae obtain step (2) and yellow rice wine wine base; It two is the juice of Fructus Hippophae that step (2) obtained and the sterilizing respectively of yellow rice wine wine base, carries out independent packing, drinks volume ratio for human consumer offers suggestions.The functional yellow rice wine of blending type sea-buckthorn prepared by two kinds of modes can meet the demand of human consumer to the different mouthfeel of sea-buckthorn yellow rice wine and local flavor.
Embodiment 2: prepare fermented type sea-buckthorn yellow rice wine in accordance with the following steps
(1) pre-treatment: be crushed to 120 orders by after Fructus Hippophae rinsed clean, add the sodium sulfite solution that concentration is 20g/L time broken, the mass volume ratio of Fructus Hippophae and sodium sulfite solution is 50g/mL; The mixing solutions that the aqueous citric acid solution of the NaCl aqueous solution and massfraction 1.0% that the Fructus Hippophae after every 500g fragmentation is put into 1000mL massfraction 0.1% forms according to volume ratio 1:1, to take away the puckery taste 15min in 50 DEG C of insulations, cleans up after taking away the puckery taste;
(2) the producing of sea buckthorn juice: adopt the effective constituent in the Fructus Hippophae after supercritical extraction extraction step (1) process, obtain juice of Fructus Hippophae, described effective constituent comprises VITAMIN, phenolic compound, flavonoid compound; Supercritical extraction extraction effective constituent be common technology means of the prior art, specifically have employed following parameter in the present embodiment: temperature 35 DEG C, pressure 30MPa, the time 2.0h, CO
2flow 20kg/h; The juice of Fructus Hippophae obtained by supercritical extraction is placed in 25-30 DEG C of settling bowl, and settlement treatment 120h obtains clear juice; Clear juice after settlement treatment is added sucrose, with sugar addition according to the concentration of 17g/L;
(3) preparation of sea-buckthorn yellow rice wine: glutinous rice impurity elimination, weigh, clean after soak 72h with clear water, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast (distiller's yeast and the glutinous rice mass ratio cooked are generally 5% ~ 10%), fall after fully mixing thoroughly cylinder, in 28 ~ 32 DEG C, carry out primary fermentation 12d, when the temperature liter of each fermentation product reaches 35 DEG C, drive rake (generally every 6 ~ 8h); The juice of Fructus Hippophae that step (2) obtains is joined step (3) in the yellow wine fermentation product of primary fermentation, the volume ratio of juice of Fructus Hippophae and yellow wine fermentation product is 1:4, secondary fermentation 25d under 10 ~ 20 DEG C of conditions; Then taken out by the fermentation product of secondary fermentation, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, then clarify, filter, after sterilization, obtained fermented type sea-buckthorn yellow rice wine.
The index of correlation of obtained fermented type sea-buckthorn yellow rice wine as follows:
A, Oranoleptic indicator:
Color and luster: limpid penetrating;
Smell: have yellow rice wine and juice of Fructus Hippophae peculiar taste and sweet-smelling;
Mouthfeel: alcohol and, the tasty and refreshing and distinctive local flavor of juice of Fructus Hippophae.
B, physical and chemical index:
Embodiment 3: prepare solid-state sea-buckthorn yellow rice wine in accordance with the following steps
(1) pre-treatment: be crushed to 100 orders by after Fructus Hippophae rinsed clean, add the sodium sulfite solution that concentration is 20g/L time broken, the mass volume ratio of Fructus Hippophae and sodium sulfite solution is 50g/mL; The mixing solutions that the aqueous citric acid solution of the NaCl aqueous solution and massfraction 1.0% that the Fructus Hippophae after every 500g fragmentation is put into 1000mL massfraction 0.1% forms according to volume ratio 1:1, to take away the puckery taste 15min in 50 DEG C of insulations, cleans up after taking away the puckery taste;
(2) the producing of sea buckthorn juice: adopt the effective constituent in the Fructus Hippophae after supercritical extraction extraction step (1) process, obtain juice of Fructus Hippophae, described effective constituent comprises VITAMIN, phenolic compound, flavonoid compound; Supercritical extraction extraction effective constituent be common technology means of the prior art, specifically have employed following parameter in the present embodiment: temperature 40 DEG C, pressure 30MPa, the time 2.0h, CO
2flow 20kg/h; The juice of Fructus Hippophae obtained by supercritical extraction is placed in 25-30 DEG C of settling bowl, and settlement treatment 100h obtains clear juice; Clear juice after settlement treatment is added sucrose, with sugar addition according to the concentration of 17g/L;
(3) preparation of liquid sea-buckthorn yellow rice wine:
(3.1) preparation of blending type sea-buckthorn yellow rice wine: glutinous rice impurity elimination, weigh, clean after soak 60h with clear water, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast (distiller's yeast and the glutinous rice mass ratio cooked are generally 5% ~ 10%), fall after fully mixing thoroughly cylinder, in 28 ~ 32 DEG C, carry out primary fermentation 8d, when the temperature liter of each fermentation product reaches 35 DEG C, drive rake (generally every 6 ~ 8h); Fermentation product through primary fermentation are gone in secondary fermentation tank from cylinder, secondary fermentation 20d under 20 DEG C of temperature condition: then the fermentation product of secondary fermentation are taken out, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, clarify again, filter, after sterilization, obtained yellow rice wine wine base; The juice of Fructus Hippophae obtain step (2) and yellow rice wine wine base are blent according to volume ratio 1:5, make blending type sea-buckthorn yellow rice wine.
(3.2) preparation of fermented type sea-buckthorn yellow rice wine: glutinous rice impurity elimination, weigh, clean after soak 60h with clear water, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast (distiller's yeast and the glutinous rice mass ratio cooked are generally 5% ~ 10%), fall after fully mixing thoroughly cylinder, in 28 ~ 32 DEG C, carry out primary fermentation 8d, when the temperature liter of each fermentation product reaches 35 DEG C, drive rake (generally every 6 ~ 8h); The juice of Fructus Hippophae that step (2) obtains is joined step (3) in the yellow wine fermentation product of primary fermentation, the volume ratio of juice of Fructus Hippophae and yellow wine fermentation product is 1:4, secondary fermentation 20d under 20 DEG C of conditions; Then taken out by the fermentation product of secondary fermentation, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, then clarifies, filters, after sterilization, makes fermented type sea-buckthorn yellow rice wine.
(4) preparation of blocks of solid sea-buckthorn yellow rice wine or pulverulent solids sea-buckthorn yellow rice wine:
(4.1) preparation of blocks of solid sea-buckthorn yellow rice wine: the blending type sea-buckthorn yellow rice wine obtain step (3) or fermented type sea-buckthorn yellow rice wine are concentrated into the sea-buckthorn yellow rice wine that alcoholic strength is 20%, 7g foodstuff additive Xylo-Mucine is added according to the sea-buckthorn yellow rice wine after every 100mL concentrates, 2 ~ 5min is stirred at 60 DEG C ~ 75 DEG C, after low temperature (-4 ~ 0 DEG C) cooling drying, make bulk, obtain blocks of solid sea-buckthorn yellow rice wine.
(4.2) preparation of pulverulent solids sea-buckthorn yellow rice wine: the blending type sea-buckthorn yellow rice wine obtain step (3) or fermented type sea-buckthorn yellow rice wine are concentrated into the sea-buckthorn yellow rice wine that alcoholic strength is 30%, 8g amylodextrin is added according to the sea-buckthorn yellow rice wine after every 100mL concentrates, spraying dry at 70 ~ 80 DEG C, makes pulverous sea-buckthorn yellow rice wine.
The index of correlation of obtained solid sea-buckthorn sea-buckthorn yellow rice wine as follows:
A, Oranoleptic indicator:
Color and luster: sparkling and crystal-clear penetrating solid or brownish-yellow powder.
Smell: have yellow rice wine and the distinctive local flavor of juice of Fructus Hippophae and sweet-smelling;
Mouthfeel: alcohol and, the tasty and refreshing and distinctive local flavor of juice of Fructus Hippophae.
B, physical and chemical index:
As seen from the above embodiment, sea-buckthorn yellow rice wine prepared by the present invention is major ingredient with glutinous rice, select rich vitamin and flavonoid compound Fructus Hippophae, make the nutrition of original yellow rice wine abundanter, taste and sweet mouthfeel is tasty and refreshing, and is conducive to the picked-up of body to VITAMIN and flavonoid compound.The sea-buckthorn yellow rice wine of three types can meet the demand of different human consumer to the different mouthfeel of sea-buckthorn yellow rice wine and local flavor.Wherein, solid sea-buckthorn yellow rice wine is lightweight, volume is little, easy to carry, relatively human consumer's needs of the aspects such as suitable travelling, picnic, mountain-climbing, and human consumer can according to the sea-buckthorn yellow rice wine of personal preference's Instant Drinks different concns size.The functional yellow rice wine of novel sea-buckthorn produced have enhancing body immunizing power, the secretion of antitumor, promoting digestion liquid, promoting blood circulation and removing blood stasis, suppress platelet aggregation, reducing blood-fat, hypoglycemic, anti-oxidant, anti-ageing and antipyretic analgesic etc. to be healthy and strong and drug action.
Claims (3)
1. a preparation method for sea-buckthorn yellow rice wine, is characterized in that, step is as follows:
(1) pre-treatment: be crushed to 80-120 order by after Fructus Hippophae rinsed clean, add the sodium sulfite solution that concentration is 20g/L time broken, the mass volume ratio of Fructus Hippophae and sodium sulfite solution is 50g/mL; Fructus Hippophae after fragmentation is put into the mixing solutions be made up of according to volume ratio 1:1 the NaCl aqueous solution of massfraction 0.1% and the aqueous citric acid solution of massfraction 1.0%, the mass volume ratio of Fructus Hippophae and mixing solutions is 0.5g/mL; To take away the puckery taste 15min in 50 DEG C of insulations, clean up after taking away the puckery taste;
(2) the producing of sea buckthorn juice: the effective constituent in the Fructus Hippophae after adopting supercritical extraction extraction step 1 to process, obtain juice of Fructus Hippophae, described effective constituent comprises VITAMIN, phenolic compound, flavonoid compound; The juice of Fructus Hippophae obtained by supercritical extraction is placed in 25-30 DEG C of settling bowl, and settlement treatment 60-120h obtains clear juice; In clear juice, add sucrose, the mass volume ratio of sucrose and clear juice is 17g/L;
(3) prepare yellow rice wine wine base: glutinous rice impurity elimination, weigh, clean after with clear water soak 48 ~ 72h, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast, fall after fully mixing thoroughly cylinder, primary fermentation 4 ~ 12d is carried out in 28 ~ 32 DEG C, rake is driven once every 6 ~ 8h, fermentation product through primary fermentation are gone in secondary fermentation tank from cylinder, secondary fermentation 15 ~ 25d under 10 ~ 20 DEG C of temperature condition: then the fermentation product of secondary fermentation are taken out, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, clarify again, filter, after sterilization, obtained yellow rice wine wine base;
(4) preparation of blending type sea-buckthorn yellow rice wine: the yellow rice wine wine base that the juice of Fructus Hippophae obtain step (2) and step (3) obtain is blent according to volume ratio 1:5, makes blending type sea-buckthorn yellow rice wine.
2. a preparation method for sea-buckthorn yellow rice wine, is characterized in that, step is as follows:
(1) pre-treatment: be crushed to 80-120 order by after Fructus Hippophae rinsed clean, add the sodium sulfite solution that concentration is 20g/L time broken, the mass volume ratio of Fructus Hippophae and sodium sulfite solution is 50g/mL; Fructus Hippophae after fragmentation is put into the mixing solutions be made up of according to volume ratio 1:1 the NaCl aqueous solution of massfraction 0.1% and the aqueous citric acid solution of massfraction 1.0%, the mass volume ratio of Fructus Hippophae and mixing solutions is 0.5g/mL; To take away the puckery taste 15min in 50 DEG C of insulations, clean up after taking away the puckery taste;
(2) the producing of sea buckthorn juice: adopt the effective constituent in the Fructus Hippophae after supercritical extraction extraction step (1) process, obtain juice of Fructus Hippophae, described effective constituent comprises VITAMIN, phenolic compound, flavonoid compound; The juice of Fructus Hippophae obtained by supercritical extraction is placed in 25-30 DEG C of settling bowl, and settlement treatment 60-120h obtains clear juice; In clear juice, add sucrose, the mass volume ratio of sucrose and clear juice is 17g/L;
(3) preparation of fermented type sea-buckthorn yellow rice wine: glutinous rice impurity elimination, weigh, clean after with clear water soak 48 ~ 72h, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast, fall after fully mixing thoroughly cylinder, in 28 ~ 32 DEG C, carry out primary fermentation 4 ~ 12d, drives rake once every 6 ~ 8h;
(4) juice of Fructus Hippophae that step (2) obtains is joined step (3) in the yellow wine fermentation product of primary fermentation, the volume ratio of juice of Fructus Hippophae and yellow wine fermentation product is 1:4, secondary fermentation 15 ~ 25d under 10 ~ 20 DEG C of conditions; Then taken out by the fermentation product of secondary fermentation, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, after clarification, filtration, sterilization, and obtained fermented type sea-buckthorn yellow rice wine.
3. a preparation method for sea-buckthorn yellow rice wine, is characterized in that, step is as follows:
(1) pre-treatment: be crushed to 80-120 order by after Fructus Hippophae rinsed clean, add the sodium sulfite solution that concentration is 20g/L time broken, the mass volume ratio of Fructus Hippophae and sodium sulfite solution is 50g/mL; To put into the mixing solutions be made up of according to volume ratio 1:1 the NaCl aqueous solution of massfraction 0.1% and the aqueous citric acid solution of massfraction 1.0% in Fructus Hippophae after fragmentation, the mass volume ratio of Fructus Hippophae and mixing solutions is 0.5g/mL; To take away the puckery taste 15min in 50 DEG C of insulations, clean up after taking away the puckery taste;
(2) the producing of sea buckthorn juice: adopt the effective constituent in the Fructus Hippophae after supercritical extraction extraction step (1) process, obtain juice of Fructus Hippophae, described effective constituent comprises VITAMIN, phenolic compound, flavonoid compound; The juice of Fructus Hippophae obtained by supercritical extraction is placed in 25-30 DEG C of settling bowl, and settlement treatment 60-120h obtains clear juice; In clear juice, add sucrose, the mass volume ratio of sucrose and clear juice is 17g/L;
(3) preparation of liquid sea-buckthorn yellow rice wine:
(3.1) preparation of blending type sea-buckthorn yellow rice wine: glutinous rice impurity elimination, weigh, 48 ~ 72h is soaked with clear water after cleaning, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast, fall after fully mixing thoroughly cylinder, primary fermentation 4 ~ 12d is carried out in 28 ~ 32 DEG C, rake is driven once every 6 ~ 8h, fermentation product through primary fermentation are gone in secondary fermentation tank from cylinder, secondary fermentation 15 ~ 25d under 10 ~ 20 DEG C of temperature condition: then the fermentation product of secondary fermentation are taken out, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, clarify again, filter, after sterilization, obtained yellow rice wine wine base, the juice of Fructus Hippophae obtain step (2) and yellow rice wine wine base are blent according to volume ratio 1:5, make blending type sea-buckthorn yellow rice wine.
(3.2) preparation of fermented type sea-buckthorn yellow rice wine: glutinous rice impurity elimination, weigh, clean after with clear water soak 48 ~ 72h, cook after pulling out, be cooled to 28 ~ 30 DEG C, add distiller's yeast, fall after fully mixing thoroughly cylinder, primary fermentation 4 ~ 12d is carried out in 28 ~ 32 DEG C, rake is driven once every 6 ~ 8h, the juice of Fructus Hippophae that step (2) obtains is joined step (3) in the yellow wine fermentation product of primary fermentation, the volume ratio of juice of Fructus Hippophae and yellow wine fermentation product is 1:4, secondary fermentation 15 ~ 25d under 10 ~ 20 DEG C of conditions; Then taken out by the fermentation product of secondary fermentation, carry out press filtration, pressing filtering liquid leaves standstill 24h in-5 DEG C of refrigerating apparatuss, then clarifies, filters, after sterilization, makes fermented type sea-buckthorn yellow rice wine.
(4) preparation of blocks of solid sea-buckthorn yellow rice wine or pulverulent solids sea-buckthorn yellow rice wine:
(4.1) preparation of blocks of solid sea-buckthorn yellow rice wine: the blending type sea-buckthorn yellow rice wine obtain step (3) or fermented type sea-buckthorn yellow rice wine are concentrated into the sea-buckthorn yellow rice wine that alcoholic strength is 20% ~ 30%; Add 3 ~ 7g foodstuff additive Xylo-Mucine according to the sea-buckthorn yellow rice wine after every 100mL concentrates, at 60 DEG C ~ 75 DEG C, stirring 2 ~ 5min, through making bulk after cooling drying under low temperature (-4 ~ 0 DEG C), obtaining blocks of solid sea-buckthorn yellow rice wine.
(4.2) preparation of pulverulent solids sea-buckthorn yellow rice wine: the blending type sea-buckthorn yellow rice wine obtain step (3) or fermented type sea-buckthorn yellow rice wine are concentrated into the sea-buckthorn yellow rice wine that alcoholic strength is 20% ~ 30%, 4 ~ 8g amylodextrin is added according to the sea-buckthorn yellow rice wine after every 100mL concentrates, spraying dry at 70 ~ 80 DEG C, makes pulverous sea-buckthorn yellow rice wine.
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