CN105385550A

CN105385550A - Production process for healthcare black wine

Info

Publication number: CN105385550A
Application number: CN201510961421.5A
Authority: CN
Inventors: 王顺川; 高飞虎
Original assignee: Dazhu Linshan Black Agricultural Product Professional Cooperatives
Current assignee: Dazhu Linshan Black Agricultural Product Professional Cooperatives
Priority date: 2015-12-18
Filing date: 2015-12-18
Publication date: 2016-03-09

Abstract

The invention discloses a production process for healthcare black wine. The production process includes the following steps that firstly, by weight, 280-320 parts of glutinous sorghum, 100-140 parts of glutinous corn, 80-120 parts of glutinous rice and 180-220 parts of black mung beans are taken, smashed and then moistened so that the water content can reach 50-60%, the raw materials are mixed and steamed for 20-30 min at the temperature of 100 DEG C-120 DEG C, 50-80 parts of rice hull steamed in clear soup are taken, and the raw materials are mixed and spread for airing; secondly, by weight, 350-400 parts of starter culture are added into the raw materials spread for airing, and the mixture is heaped to be fermented for 2-4 days after being stirred uniformly; thirdly, the fermented raw materials are distilled to obtain raw wine and vinasse; fourthly, the raw wine, a wine base and flavoring wine are taken and blended by the weight ratio of 10:30:20 to obtain the black wine. The production process has the advantages of being simple and low in cost, and the prepared finished product wine is high in quality, soft in mouthfeel and the like.

Description

A kind of production technique of the black wine that keeps healthy

Technical field

The present invention relates to wine brewing field, specifically provide a kind of production technique of the black wine that keeps healthy.

Background technology

Spirits culture has a long history in China, and wine-making technology spread to the present from ancient times always.Traditional making method mainly produces dense, clear, sauce, the meter Si great aromatic white spirit with obvious characteristic.

Along with the raising of people's living standard, people pursue more and more higher for the quality of wine, not only want mouthfeel silk floss soft, and useful to HUMAN HEALTH, and existing white wine kind is single, and what cannot meet people drinks demand.

Therefore, how to research and develop a kind of new wine product, become people's problem demanding prompt solution.

Summary of the invention

Given this, the object of the present invention is to provide a kind of production technique of the black wine that keeps healthy, at least to solve in the past, wine product are single, cannot meet the problems such as the demand of people.

Technical scheme provided by the invention, is specially, and a kind of production technique of the black wine that keeps healthy, is characterized in that, comprise the following steps:

1) glutinous sorghum 280 ~ 320 weight part, Glutinous Semen Maydis 100 ~ 140 weight part, glutinous rice 80 ~ 120 weight part and urd bean 180 ~ 220 weight part is got, after pulverizing, carrying out material moistening makes its moisture reach 50 ~ 60%, under temperature is 100 ~ 120 DEG C of conditions, mixing steaming 20 ~ 30 minutes, get rice husk 50 ~ 80 weight part after steaming in clear soup again, after above-mentioned raw materials is mixed, airing;

2) in the raw material of airing, starter 350 ~ 400 weight part is added, heap fermentation 2 ~ 4 days after stirring;

3) raw material after fermentation is carried out distillation and obtain former wine and vinasse;

4) get above-mentioned former wine and blend wine with flavouring wine according to weight ratio 100:30:20 with wine base.

Preferably, step 2) described in starter be that wheat bran, Daqu and yeast mix according to weight ratio 1:5:2.

Further preferably, step 2) described in fermenting process in add the active dry yeast of 20 ~ 30 weight parts and the saccharifying enzyme of 25 ~ 35 weight parts.

Further preferably, step 2) described in fermenting process in also add 50 ~ 80 weight part yellow serifluxes.

Further preferably, step 2) in the temperature of fermentation be 40 ~ 50 DEG C.

Further preferably, by step 3) in the vinasse that obtain carry out Secondary Fermentation 1 ~ 2 day, extract former wine wherein, and add the active dry yeast of 10 ~ 15 weight parts and the saccharifying enzyme of 15 ~ 20 weight parts during the fermentation.

The production technique of the black wine of health care provided by the invention, by adopting glutinous sorghum, Glutinous Semen Maydis, glutinous rice and urd bean as raw material, by the process of a series of pulverizing, material moistening, steaming, airing and fermentation, obtained former wine, carry out blending obtaining into wine with wine base and flavouring wine again, this one-tenth wine wine body is brown, and a large amount of anthocyanidin is contained in the inside, has the nourishing functions such as anticancer, radioprotective.

The production technique of the black wine of health care provided by the invention, the advantages such as have production technique simple, cost is low, and obtained one-tenth wine quality is high, and mouthfeel silk floss is soft.

Embodiment

Below with specific embodiment, the present invention is further expalined, but is not limited to protection scope of the present invention.

Provide a kind of production technique of the black wine that keeps healthy in the present embodiment, concrete making processes is as follows:

Adopt the black wine that above-mentioned production technique is obtained, wine body becomes brown, there is the feature of " front dense, in clear, tail sauce ", by carrying out composition detection to obtained black wine, finding in obtained black wine containing a large amount of anthocyanidin, this anthocyanidin not only has anticancer effect, but also can radiation, therefore, the black wine that the production technique provided by scheme is obtained, wine product are completely different with white wine in the past, but also have the effect of health care.

In the present embodiment, in step 2) in the starter that adds be that wheat bran, Daqu and yeast mix according to weight ratio 1:5:2.

In the present embodiment, step 2) described in fermenting process in add the active dry yeast of 20 ~ 30 weight parts and the saccharifying enzyme of 25 ~ 35 weight parts, the yield of liquor that can improve in fermenting process is added by active dry yeast and saccharifying enzyme, to make full use of raw material, reduce the output of vinasse, reduce environmental pollution.

In the present embodiment, step 2) described in fermenting process in also add 50 ~ 80 weight part yellow serifluxes, add by this yellow seriflux the mouthfeel can improving wine, make its mouthfeel silk floss soft, fragrant and sweet.

In the present embodiment, step 2) in fermentation temperature be 40 ~ 50 DEG C.

In the present embodiment, by step 3) in obtain vinasse carry out Secondary Fermentation 1 ~ 2 day, extract former wine wherein, and add the active dry yeast of 10 ~ 15 weight parts and the saccharifying enzyme of 15 ~ 20 weight parts during the fermentation, Secondary Fermentation is carried out by the vinasse obtained the first fermentation, can further improve the yield of liquor, improve output.

Specific embodiment of the invention scheme carries out writing according to the mode of going forward one by one, and highlight the difference of each embodiment, its similar portion can cross-reference.

Claims

1. a production technique for the black wine of health care, is characterized in that, comprise the following steps:

2., according to the production technique of the black wine that keeps healthy described in claim 1, it is characterized in that: step 2) described in starter be that wheat bran, Daqu and yeast mix according to weight ratio 1:5:2.

3., according to the production technique of the black wine that keeps healthy described in claim 1, it is characterized in that: step 2) described in fermenting process in add the active dry yeast of 20 ~ 30 weight parts and the saccharifying enzyme of 25 ~ 35 weight parts.

4., according to the production technique of the black wine that keeps healthy described in claim 2, it is characterized in that: step 2) described in fermenting process in also add 50 ~ 80 weight part yellow serifluxes.

5., according to the production technique of the black wine that keeps healthy described in claim 1, it is characterized in that: step 2) in fermentation temperature be 40 ~ 50 DEG C.

6. according to the production technique of the black wine that keeps healthy described in claim 1, it is characterized in that: by step 3) in obtain vinasse carry out Secondary Fermentation 1 ~ 2 day, extract former wine wherein, and add the active dry yeast of 10 ~ 15 weight parts and the saccharifying enzyme of 15 ~ 20 weight parts during the fermentation.