CN108753524A - A kind of brewage process of health type selenium-rich white wine - Google Patents
A kind of brewage process of health type selenium-rich white wine Download PDFInfo
- Publication number
- CN108753524A CN108753524A CN201810600953.XA CN201810600953A CN108753524A CN 108753524 A CN108753524 A CN 108753524A CN 201810600953 A CN201810600953 A CN 201810600953A CN 108753524 A CN108753524 A CN 108753524A
- Authority
- CN
- China
- Prior art keywords
- selenium
- rich
- wine
- white wine
- grain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of brewage process of health type selenium-rich white wine, are related to selenium-rich wine technical field, include the following steps：(1) preparation of selenium-rich brewed wine, the preparation of (2) distilled spirit, the preparation of (3) selenium-rich white wine.The esters of brewed wine of the present invention, aldehyde content are low, and higher alcohols, lactic acid content are higher；The esters of leading portion Spirit, aldehyde content are high, and higher alcohols, lactic acid content are relatively low；Accomplish that ingredient is complementary by the combination of brewed wine and leading portion Spirit, measure than coordinating, it can not only ensure the traditional properties of wine body, it realizes that human vas shrinks the balance with expansion when white wine after combination can also drunk, the blood circulation of human body is made to be in normal condition always；It is delicious and tasty and comfortable after drink, it is not easy drunk.
Description
Technical field：
The present invention relates to selenium-rich wine technical fields, and in particular to a kind of brewage process of health type selenium-rich white wine.
Background technology：
Selenium is micro- necessary to human body, there is critically important physiological function：(1) it enhances human immunity, delays people
Body aging；(2) selenium in human body can be combined into a kind of inactive avirulent compound with mercury, lead, arsenic, cadmium etc. and body is discharged
Outside, to play detoxication；(3) appropriate selenium-supply can finally remove about 90% hepatitis B；(4) selenium can remove human body
The interior free radical for generating cancer, orientation block the energy supply of cancer cell, the division of cancer cell are inhibited to rise in value, and keep cancer cell exhausted
It is dead；(5) generation for protecting cardiovascular and cerebrovascular disease reduces blood fat, inhibits because of smoking, spirit pressure by promoting the function of cardiac muscle
Press down, move the very few and fat adverse reaction come to heart and zona vascuiosa.
There are two types of modes for modern's selenium-supply：First, inorganic selenium product is directly taken, but inorganic selenium has certain side effect, and it is excessive
Human body can be damaged；And inorganic selenium must be combined first with the organic ligand in enteron aisle before absorbing, and can be just absorbed by organisms
It utilizes, and limited ligand is competed there is multiple element and selenium in enteron aisle, to largely effect on the absorptivity of selenium.Second is that through often feeding
With the food rich in Organic Selenium, Organic Selenium is that inorganic selenium is combined by bioconversion and amino acid, bioconversion it is organic
Selenium exists generally in the form of selenomethionine, it is by the synthesis of participation human body protein, and can rapidly be absorbed by the body utilization；
And selenomethionine can substitute some methionine and be attached to one reversible selenium depots of formation on human body protein, to meet people
Needs when body increases selenium demand, may be not present toxic hazard.
The mode of production that Chinese traditional liquor is won using distillation, it is aromatic delicious, it is deep to be liked by consumers in general, but boiling point
The ingredients such as high substance containing selenium, cannot be extracted by the way of distillation in white wine, so selenium-rich white wine cannot be produced directly.And it makes
It brews alcoholic beverages and takes wine, Organic Selenium etc. not to be lost in using filtration method.In order to produce selenium-rich health care wine, we use " two-step method "
Technique is first produced selenium-rich brewed wine, then is combined with distilled spirit, can solve problem above simultaneously, and people is allowed to enjoy U.S.
While wine, and the supplement of trace element is giocoso carried out.
Invention content：
Technical problem to be solved by the present invention lies in provide it is a kind of delicious and tasty and after drinking it is comfortable, be not easy drunk health
The brewage process of type selenium-rich white wine.
The technical problems to be solved by the invention are realized using technical solution below：
A kind of brewage process of health type selenium-rich white wine, includes the following steps：
(1) preparation of selenium-rich brewed wine
1. grain impregnates：Selenium-rich rice and de- embryo selenium-rich corn are weighed, and is soaked respectively, judges to impregnate terminal node
Standard be grain finger pinch powdering, without hilum；
2. boiling：Soaked selenium-rich rice and de- embryo selenium-rich corn are mixed in proportion, and are transferred in digester, is controlled
Steam pressure is in 0.1~0.2MPa, 15~20min of pressurize after circle vapour, judge the standard of boiling terminal node be grain it is ripe without
It is greasy, thoroughly well cooked but not mushy, interior without the raw heart；
3. being saccharified：Well-done grain is transferred in brew kettle while hot, sugar is added in stirring cooling after temperature is down to 35 DEG C
Change red yeast rice mixed song, and keep the temperature saccharification, converted mash is made；
4. fermenting：Fehling Regent titration measuring concentration of reduced sugar is used during saccharification, when 4.5g/100g glucose to be achieved
Leavening is added to ferment, 72h is sealed by fermentation at 28~32 DEG C, ripe karusen pressure filtration is made to get selenium-rich
It brews alcoholic beverages；
(2) preparation of distilled spirit
Using sorghum as raw material, using high temperature Daqu as saccharifying ferment, using traditional aged pitamylum in multiple feedings solid fermentation method brewing spirit, pinches and take often
The leading portion wine of rice steamer Spirit body, and the base liquor as selenium-rich white wine after 1 year is aging uses；
(3) preparation of selenium-rich white wine
Prepare selenium-rich white wine using made selenium-rich brewed wine and distilled spirit, and by adjust the Se content of selenium-rich white wine come
Prevent human body caused by excessive consumption of alcohol from taking the photograph selenium amount exceeded.
The weight ratio of rice and de- embryo corn is 3~5 in the step (1):1.
Step (1) China Oil and Food Import and Export Corporation water ratio is 1:3~5.
Saccharification red yeast rice dosage is the 0.5~1% of grain dry weight in the step (1).
Leavening is added 28 DEG C of water heat preservation 15~30min of activation by selenium-rich dry ferment and is obtained, the dry ferment of selenium-rich in the step (1)
Female dosage is the 0.3~0.8% of grain dry weight.
Aging concrete operations are in the step (2)：Distilled spirit is placed in outdoor stainless steel wine tank in the hot summer weather time
In, it is exposed to the sun at 40~50 DEG C；Distilled spirit is placed in outdoor in the time in severe winter, in 0 DEG C or less freezing, and pulls ice in wine out
Block；Wine is placed in 15~25 DEG C of environment and stores by remaining time.
Brew kettle adds clear water and builder stirring and washing after saccharification in the step (1).
The builder is made of food-grade polyglutamic acid, poloxamer188 and lauric acid through esterification, prepares
Method is：First food-grade polyglutamic acid, poloxamer188, lauric acid are dissolved in absolute ethyl alcohol respectively be made into supersaturation it is molten
Liquid, and dilute sulfuric acid is added dropwise into the ethanol solution of poloxamer188 and adjusts pH value to 4~5, it is molten that lauric ethyl alcohol is then added dropwise
Liquid is again heated to 55~60 DEG C of insulated and stirred reactions, the ethyl alcohol of food-grade polyglutamic acid is added dropwise after the reaction was complete after lauric acid
Solution continues to be heated to the reaction of reflux state insulated and stirred, stops stirring, gained mixing after the reaction was complete after poloxamer188
Liquid is sent into spray dryer, and micro mist is made to get builder through micronizer in dry gained particle.
The poloxamer188, lauric acid, food-grade polyglutamic acid mass ratio be 30~40:1:1~5.
By the use of builder, the saccharification defective material being attached on saccharification top tank structure is quickly removed, it is residual to avoid being saccharified
Expect can not to be effectively eliminated under clear water cleaning and under the influence of batch grain saccharification quality；And the builder convenient post-treatment,
After centrifugation can the sedimentation separation from cleaning solution, avoid builder use increase cleaning solution post-processing difficulty.
The beneficial effects of the invention are as follows：
(1) present invention makes fragrant and sweet moderate, the net alcohol of feeling well of the wine body spawned by the scientific matching of rice and de- embryo corn
Savoury is long；It takes wine, Organic Selenium not to be lost in using filtration method, ensures the selenium content of wine body.
(2) esters of brewed wine of the present invention, aldehyde content are low, and higher alcohols, lactic acid content are higher；The ester of leading portion Spirit
Class, aldehyde content are high, and higher alcohols, lactic acid content are relatively low；By the combination of brewed wine and leading portion Spirit accomplish ingredient it is complementary,
Amount can not only ensure the traditional properties of wine body, realize that human vas is shunk when the white wine after combination can also drunk than coordinating
With the balance of expansion, the blood circulation of human body is made to be in normal condition always；It is delicious and tasty and comfortable after drink, it is not easy drunk.
(3) it is pungent miscellaneous to accelerate the low boiling points such as formaldehyde in new wine when aging using 40~50 DEG C under volt day of high temperature by the present invention
The removal of matter and accelerate some alcohols using natural high-temperature, the process that Oxidation of aldehydes is acid, because volatilization, oxidation are equal
For the endothermic reaction, high temperature can accelerate effect process, achieve the purpose that the very fast impurity elimination of wine body increases acid；And is weakened using winter low temperature and divided
Sub- locomotor activity reduces intermolecular distance, promote the association of alcohol-water be hydrate (wine body side show alcohol and), alcohol-acid is condensed is ester (nothing
Ester not Cheng Xiang), ethyl alcohol-acetaldehyde condensation be acetal because condensation, hydration etc. are exothermic reaction, low temperature can promote such reaction
It carries out more rapidly, reaches the aging effect of prominent, the soft harmony of wine body note taste, this method can reach traditional natural storage for aging 1 year
Deposit 3 years effects.
Specific implementation mode：
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
(1) preparation of selenium-rich brewed wine
1. grain impregnates：Selenium-rich rice and de- embryo selenium-rich corn are weighed, and is soaked respectively, judges to impregnate terminal node
Standard be grain finger pinch powdering, without hilum；
2. boiling：Soaked selenium-rich rice and de- embryo selenium-rich corn are mixed in proportion, and are transferred in digester, is controlled
Steam pressure is in 0.1~0.2MPa, 15~20min of pressurize after circle vapour, judge the standard of boiling terminal node be grain it is ripe without
It is greasy, thoroughly well cooked but not mushy, interior without the raw heart；
3. being saccharified：Well-done grain is transferred in brew kettle while hot, sugar is added in stirring cooling after temperature is down to 35 DEG C
Change red yeast rice mixed song, and keep the temperature saccharification, converted mash is made；
4. fermenting：Fehling Regent titration measuring concentration of reduced sugar is used during saccharification, when 4.5g/100g glucose to be achieved
Leavening is added to ferment, 72h is sealed by fermentation at 28~32 DEG C, by ripe karusen pressure filtration to get 12%vol
And the selenium-rich brewed wine of 0.16 μ g/ml of Se content；
(2) preparation of distilled spirit
Using sorghum as raw material, using high temperature Daqu as saccharifying ferment, using traditional aged pitamylum in multiple feedings solid fermentation method brewing spirit, pinches and take often
The leading portion wine of rice steamer Spirit body, and use as the base liquor of selenium-rich white wine after 1 year aging white to get the distillation of 65%vol
Wine；
(3) preparation of selenium-rich white wine
The selenium-rich white wine of 53%vol is prepared using made selenium-rich brewed wine and distilled spirit, and by adjusting selenium-rich white wine
Se content come exceeded, the 37 μ g/1000ml of Se content that prevent human body caused by excessive consumption of alcohol from taking the photograph selenium amount.
The weight ratio of rice and de- embryo corn is 4 in step (1):1, grain water ratio is 1:3, saccharification red yeast rice dosage is dry for grain
The 0.8% of weight, leavening are added 28 DEG C of water heat preservation activation 30min by selenium-rich dry ferment and are obtained, and the dosage of selenium-rich dry ferment is grain
The 0.5% of dry weight.
Aging concrete operations are in step (2)：Distilled spirit is placed in outdoor stainless steel wine tank in the hot summer weather time, in
It is exposed to the sun at 40~50 DEG C；Distilled spirit is placed in outdoor in the time in severe winter, in 0 DEG C or less freezing, and pulls wine medium floe out；Remaining
Wine is placed in 15~25 DEG C of environment and stores by the time.
Reference examples 1
(1) preparation of selenium-rich brewed wine
1. grain impregnates：Selenium-rich rice and de- embryo selenium-rich corn are weighed, and is soaked respectively, judges to impregnate terminal node
Standard be grain finger pinch powdering, without hilum；
2. boiling：Soaked selenium-rich rice and de- embryo selenium-rich corn are mixed in proportion, and are transferred in digester, is controlled
Steam pressure is in 0.1~0.2MPa, 15~20min of pressurize after circle vapour, judge the standard of boiling terminal node be grain it is ripe without
It is greasy, thoroughly well cooked but not mushy, interior without the raw heart；
3. being saccharified：Well-done grain is transferred in brew kettle while hot, sugar is added in stirring cooling after temperature is down to 35 DEG C
Change red yeast rice mixed song, and keep the temperature saccharification, converted mash is made；
4. fermenting：Fehling Regent titration measuring concentration of reduced sugar is used during saccharification, when 4.5g/100g glucose to be achieved
Leavening is added to ferment, 72h is sealed by fermentation at 28~32 DEG C, by ripe karusen pressure filtration to get 12%vol
And the selenium-rich brewed wine of 0.16 μ g/ml of Se content；
(2) preparation of distilled spirit
Using sorghum as raw material, using high temperature Daqu as saccharifying ferment, using traditional aged pitamylum in multiple feedings solid fermentation method brewing spirit, pinches and take often
The leading portion wine of rice steamer Spirit body, and the base liquor as selenium-rich white wine after 1 year stores naturally uses the distillation to get 65%vol
White wine；
(3) preparation of selenium-rich white wine
The selenium-rich white wine of 53%vol is prepared using made selenium-rich brewed wine and distilled spirit, and by adjusting selenium-rich white wine
Se content come exceeded, the 37 μ g/1000ml of Se content that prevent human body caused by excessive consumption of alcohol from taking the photograph selenium amount.
The weight ratio of rice and de- embryo corn is 4 in step (1):1, grain water ratio is 1:3, saccharification red yeast rice dosage is dry for grain
The 0.8% of weight, leavening are added 28 DEG C of water heat preservation activation 30min by selenium-rich dry ferment and are obtained, and the dosage of selenium-rich dry ferment is grain
The 0.5% of dry weight.
Reference examples 2
(1) preparation of selenium-rich brewed wine
1. grain impregnates：Selenium-rich rice and de- embryo selenium-rich corn are weighed, and is soaked respectively, judges to impregnate terminal node
Standard be grain finger pinch powdering, without hilum；
2. boiling：Soaked selenium-rich rice and de- embryo selenium-rich corn are mixed in proportion, and are transferred in digester, is controlled
Steam pressure is in 0.1~0.2MPa, 15~20min of pressurize after circle vapour, judge the standard of boiling terminal node be grain it is ripe without
It is greasy, thoroughly well cooked but not mushy, interior without the raw heart；
3. being saccharified：Well-done grain is transferred in brew kettle while hot, sugar is added in stirring cooling after temperature is down to 35 DEG C
Change red yeast rice mixed song, and keep the temperature saccharification, converted mash is made；
4. fermenting：Fehling Regent titration measuring concentration of reduced sugar is used during saccharification, when 4.5g/100g glucose to be achieved
Leavening is added to ferment, 72h is sealed by fermentation at 28~32 DEG C, by ripe karusen pressure filtration to get 12%vol
And the selenium-rich brewed wine of 0.16 μ g/ml of Se content；
(2) preparation of distilled spirit
Using sorghum as raw material, using high temperature Daqu as saccharifying ferment, using traditional aged pitamylum in multiple feedings solid fermentation method brewing spirit, pinches and take often
The leading portion wine of rice steamer Spirit body, and the base liquor as selenium-rich white wine after 3 years store naturally uses the distillation to get 65%vol
White wine；
(3) preparation of selenium-rich white wine
The selenium-rich white wine of 53%vol is prepared using made selenium-rich brewed wine and distilled spirit, and by adjusting selenium-rich white wine
Se content come exceeded, the 37 μ g/1000ml of Se content that prevent human body caused by excessive consumption of alcohol from taking the photograph selenium amount.
The weight ratio of rice and de- embryo corn is 4 in step (1):1, grain water ratio is 1:3, saccharification red yeast rice dosage is dry for grain
The 0.8% of weight, leavening are added 28 DEG C of water heat preservation activation 30min by selenium-rich dry ferment and are obtained, and the dosage of selenium-rich dry ferment is grain
The 0.5% of dry weight.
Embodiment 2
(1) preparation of selenium-rich brewed wine
1. grain impregnates：Selenium-rich rice and de- embryo selenium-rich corn are weighed, and is soaked respectively, judges to impregnate terminal node
Standard be grain finger pinch powdering, without hilum；
2. boiling：Soaked selenium-rich rice and de- embryo selenium-rich corn are mixed in proportion, and are transferred in digester, is controlled
Steam pressure is in 0.1~0.2MPa, 15~20min of pressurize after circle vapour, judge the standard of boiling terminal node be grain it is ripe without
It is greasy, thoroughly well cooked but not mushy, interior without the raw heart；
3. being saccharified：Well-done grain is transferred in brew kettle while hot, sugar is added in stirring cooling after temperature is down to 35 DEG C
Change red yeast rice mixed song, and keep the temperature saccharification, converted mash is made；
4. fermenting：Fehling Regent titration measuring concentration of reduced sugar is used during saccharification, when 4.5g/100g glucose to be achieved
Leavening is added to ferment, 72h is sealed by fermentation at 28~32 DEG C, by ripe karusen pressure filtration to get 12%vol
And the selenium-rich brewed wine of 0.16 μ g/ml of Se content；
(2) preparation of distilled spirit
Using sorghum as raw material, using high temperature Daqu as saccharifying ferment, using traditional aged pitamylum in multiple feedings solid fermentation method brewing spirit, pinches and take often
The leading portion wine of rice steamer Spirit body, and use as the base liquor of selenium-rich white wine after 1 year aging white to get the distillation of 65%vol
Wine；
(3) preparation of selenium-rich white wine
The selenium-rich white wine of 53%vol is prepared using made selenium-rich brewed wine and distilled spirit, and by adjusting selenium-rich white wine
Se content come exceeded, the 37 μ g/1000ml of Se content that prevent human body caused by excessive consumption of alcohol from taking the photograph selenium amount.
The weight ratio of rice and de- embryo corn is 4 in step (1):1, grain water ratio is 1:3, saccharification red yeast rice dosage is dry for grain
The 0.8% of weight, leavening are added 28 DEG C of water heat preservation activation 30min by selenium-rich dry ferment and are obtained, and the dosage of selenium-rich dry ferment is grain
The 0.5% of dry weight.
Aging concrete operations are in step (2)：Distilled spirit is placed in outdoor stainless steel wine tank in the hot summer weather time, in
It is exposed to the sun at 40~50 DEG C；Distilled spirit is placed in outdoor in the time in severe winter, in 0 DEG C or less freezing, and pulls wine medium floe out；Remaining
Wine is placed in 15~25 DEG C of environment and stores by the time.
Brew kettle adds clear water and builder stirring and washing after saccharification in step (1).
The preparation of builder：Food-grade polyglutamic acid, poloxamer188, lauric acid are first dissolved in absolute ethyl alcohol respectively
In be made into supersaturated solution, and dilute sulfuric acid is added dropwise into the ethanol solution of poloxamer188 (35g) and adjusts pH value to 4~5, so
The ethanol solution of lauric acid (1g) is added dropwise afterwards, is again heated to 55~60 DEG C of insulated and stirred reactions, is dripped after the reaction was complete after lauric acid
The ethanol solution for adding food-grade polyglutamic acid (3g) continues to be heated to the reaction of reflux state insulated and stirred, waits for poloxamer188
Stop stirring after the reaction was complete, gained mixed liquor is sent into spray dryer, and dry gained particle is made micro- through micronizer
Powder is to get builder.
Reference examples 3
(1) preparation of selenium-rich brewed wine
1. grain impregnates：Selenium-rich rice and de- embryo selenium-rich corn are weighed, and is soaked respectively, judges to impregnate terminal node
Standard be grain finger pinch powdering, without hilum；
2. boiling：Soaked selenium-rich rice and de- embryo selenium-rich corn are mixed in proportion, and are transferred in digester, is controlled
Steam pressure is in 0.1~0.2MPa, 15~20min of pressurize after circle vapour, judge the standard of boiling terminal node be grain it is ripe without
It is greasy, thoroughly well cooked but not mushy, interior without the raw heart；
3. being saccharified：Well-done grain is transferred in brew kettle while hot, sugar is added in stirring cooling after temperature is down to 35 DEG C
Change red yeast rice mixed song, and keep the temperature saccharification, converted mash is made；
4. fermenting：Fehling Regent titration measuring concentration of reduced sugar is used during saccharification, when 4.5g/100g glucose to be achieved
Leavening is added to ferment, 72h is sealed by fermentation at 28~32 DEG C, by ripe karusen pressure filtration to get 12%vol
And the selenium-rich brewed wine of 0.16 μ g/ml of Se content；
(2) preparation of distilled spirit
Using sorghum as raw material, using high temperature Daqu as saccharifying ferment, using traditional aged pitamylum in multiple feedings solid fermentation method brewing spirit, pinches and take often
The leading portion wine of rice steamer Spirit body, and use as the base liquor of selenium-rich white wine after 1 year aging white to get the distillation of 65%vol
Wine；
(3) preparation of selenium-rich white wine
The selenium-rich white wine of 53%vol is prepared using made selenium-rich brewed wine and distilled spirit, and by adjusting selenium-rich white wine
Se content come exceeded, the 37 μ g/1000ml of Se content that prevent human body caused by excessive consumption of alcohol from taking the photograph selenium amount.
The weight ratio of rice and de- embryo corn is 4 in step (1):1, grain water ratio is 1:3, saccharification red yeast rice dosage is dry for grain
The 0.8% of weight, leavening are added 28 DEG C of water heat preservation activation 30min by selenium-rich dry ferment and are obtained, and the dosage of selenium-rich dry ferment is grain
The 0.5% of dry weight.
Aging concrete operations are in step (2)：Distilled spirit is placed in outdoor stainless steel wine tank in the hot summer weather time, in
It is exposed to the sun at 40~50 DEG C；Distilled spirit is placed in outdoor in the time in severe winter, in 0 DEG C or less freezing, and pulls wine medium floe out；Remaining
Wine is placed in 15~25 DEG C of environment and stores by the time.
Brew kettle adds clear water and poloxamer188 stirring and washing after saccharification in step (1).
Reference examples 4
(1) preparation of selenium-rich brewed wine
1. grain impregnates：Selenium-rich rice and de- embryo selenium-rich corn are weighed, and is soaked respectively, judges to impregnate terminal node
Standard be grain finger pinch powdering, without hilum；
2. boiling：Soaked selenium-rich rice and de- embryo selenium-rich corn are mixed in proportion, and are transferred in digester, is controlled
Steam pressure is in 0.1~0.2MPa, 15~20min of pressurize after circle vapour, judge the standard of boiling terminal node be grain it is ripe without
It is greasy, thoroughly well cooked but not mushy, interior without the raw heart；
3. being saccharified：Well-done grain is transferred in brew kettle while hot, sugar is added in stirring cooling after temperature is down to 35 DEG C
Change red yeast rice mixed song, and keep the temperature saccharification, converted mash is made；
4. fermenting：Fehling Regent titration measuring concentration of reduced sugar is used during saccharification, when 4.5g/100g glucose to be achieved
Leavening is added to ferment, 72h is sealed by fermentation at 28~32 DEG C, by ripe karusen pressure filtration to get 12%vol
And the selenium-rich brewed wine of 0.16 μ g/ml of Se content；
(2) preparation of distilled spirit
Using sorghum as raw material, using high temperature Daqu as saccharifying ferment, using traditional aged pitamylum in multiple feedings solid fermentation method brewing spirit, pinches and take often
The leading portion wine of rice steamer Spirit body, and use as the base liquor of selenium-rich white wine after 1 year aging white to get the distillation of 65%vol
Wine；
(3) preparation of selenium-rich white wine
The selenium-rich white wine of 53%vol is prepared using made selenium-rich brewed wine and distilled spirit, and by adjusting selenium-rich white wine
Se content come exceeded, the 37 μ g/1000ml of Se content that prevent human body caused by excessive consumption of alcohol from taking the photograph selenium amount.
The weight ratio of rice and de- embryo corn is 4 in step (1):1, grain water ratio is 1:3, saccharification red yeast rice dosage is dry for grain
The 0.8% of weight, leavening are added 28 DEG C of water heat preservation activation 30min by selenium-rich dry ferment and are obtained, and the dosage of selenium-rich dry ferment is grain
The 0.5% of dry weight.
Aging concrete operations are in step (2)：Distilled spirit is placed in outdoor stainless steel wine tank in the hot summer weather time, in
It is exposed to the sun at 40~50 DEG C；Distilled spirit is placed in outdoor in the time in severe winter, in 0 DEG C or less freezing, and pulls wine medium floe out；Remaining
Wine is placed in 15~25 DEG C of environment and stores by the time.
Brew kettle adds clear water and food-grade polyglutamic acid stirring and washing after saccharification in step (1).
Reference examples 5
(1) preparation of selenium-rich brewed wine
1. grain impregnates：Selenium-rich rice and de- embryo selenium-rich corn are weighed, and is soaked respectively, judges to impregnate terminal node
Standard be grain finger pinch powdering, without hilum；
2. boiling：Soaked selenium-rich rice and de- embryo selenium-rich corn are mixed in proportion, and are transferred in digester, is controlled
Steam pressure is in 0.1~0.2MPa, 15~20min of pressurize after circle vapour, judge the standard of boiling terminal node be grain it is ripe without
It is greasy, thoroughly well cooked but not mushy, interior without the raw heart；
3. being saccharified：Well-done grain is transferred in brew kettle while hot, sugar is added in stirring cooling after temperature is down to 35 DEG C
Change red yeast rice mixed song, and keep the temperature saccharification, converted mash is made；
4. fermenting：Fehling Regent titration measuring concentration of reduced sugar is used during saccharification, when 4.5g/100g glucose to be achieved
Leavening is added to ferment, 72h is sealed by fermentation at 28~32 DEG C, by ripe karusen pressure filtration to get 12%vol
And the selenium-rich brewed wine of 0.16 μ g/ml of Se content；
(2) preparation of distilled spirit
Using sorghum as raw material, using high temperature Daqu as saccharifying ferment, using traditional aged pitamylum in multiple feedings solid fermentation method brewing spirit, pinches and take often
The leading portion wine of rice steamer Spirit body, and use as the base liquor of selenium-rich white wine after 1 year aging white to get the distillation of 65%vol
Wine；
(3) preparation of selenium-rich white wine
The selenium-rich white wine of 53%vol is prepared using made selenium-rich brewed wine and distilled spirit, and by adjusting selenium-rich white wine
Se content come exceeded, the 37 μ g/1000ml of Se content that prevent human body caused by excessive consumption of alcohol from taking the photograph selenium amount.
The weight ratio of rice and de- embryo corn is 4 in step (1):1, grain water ratio is 1:3, saccharification red yeast rice dosage is dry for grain
The 0.8% of weight, leavening are added 28 DEG C of water heat preservation activation 30min by selenium-rich dry ferment and are obtained, and the dosage of selenium-rich dry ferment is grain
The 0.5% of dry weight.
Aging concrete operations are in step (2)：Distilled spirit is placed in outdoor stainless steel wine tank in the hot summer weather time, in
It is exposed to the sun at 40~50 DEG C；Distilled spirit is placed in outdoor in the time in severe winter, in 0 DEG C or less freezing, and pulls wine medium floe out；Remaining
Wine is placed in 15~25 DEG C of environment and stores by the time.
Brew kettle adds clear water stirring and washing after saccharification in step (1).
Embodiment 3
It is utilized respectively embodiment 1, embodiment 2, reference examples 1, reference examples 2, reference examples 3, reference examples 4, reference examples 5 and prepares richness
Selenium spirit, the liquor body style feature of made selenium-rich white wine：It is limpid it is transparent, mellowness is strong, exquisiteness is soft, sweet refreshing harmony, fragrance are happy
Freely, comfortable after drinking.
Content of the made base liquor after aging in embodiment 1, reference examples 1, reference examples 2 is analyzed, as a result such as 1 institute of table
Show.Embodiment 1 is only that embodiment 1 has carried out aging processing in 1 year to distilled spirit with reference examples 1, the difference of reference examples 2, right
1 pair of distilled spirit store naturally within 1 year as usual, and reference examples 2 to distilled spirit store naturally within 3 years.
1 base liquor content analysis result of table
Brew kettle cleaning rinse dosage, stirring and washing time in embodiment 2, reference examples 3, reference examples 4, reference examples 5
In the case of identical with builder dosage, 30-35 DEG C of clear water temperature measures the residual of defective material that be saccharified in once purged brew kettle
Allowance, the results are shown in Table 2.Embodiment 2 and reference examples 3, reference examples 4, reference examples 5 differ only in builder used not
Together.
The residual quantity of saccharification defective material in 2 once purged brew kettle of table
| Project | Embodiment 2 | Reference examples 3 | Reference examples 4 | Reference examples 5 |
| The defective material residual quantity that is saccharified mg/cm2 | 0.008 | 0.247 | 0.685 | 1.783 |
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (9)
1. a kind of brewage process of health type selenium-rich white wine, which is characterized in that include the following steps：
(1) preparation of selenium-rich brewed wine
1. grain impregnates：Selenium-rich rice and de- embryo selenium-rich corn are weighed, and is soaked respectively, judges the mark for impregnating terminal node
Standard is that grain finger pinches powdering, without hilum；
2. boiling：Soaked selenium-rich rice and de- embryo selenium-rich corn are mixed in proportion, and are transferred in digester, steam is controlled
Pressure 15~20min of pressurize after 0.1~0.2MPa, circle vapour, judges that the standard of boiling terminal node is that grain is ripe and oiliness, ripe
Without rotten, interior without the raw heart；
3. being saccharified：Well-done grain is transferred in brew kettle while hot, it is red that saccharification is added in stirring cooling after temperature is down to 35 DEG C
Bent mixed song, and saccharification is kept the temperature, converted mash is made；
4. fermenting：Fehling Regent titration measuring concentration of reduced sugar, when 4.5g/100g glucose to be achieved is used to be added during saccharification
Leavening ferments, and 72h is sealed by fermentation at 28~32 DEG C, by ripe karusen pressure filtration to get selenium-rich brewed wine；
(2) preparation of distilled spirit
Using sorghum as raw material, using high temperature Daqu as saccharifying ferment, using traditional aged pitamylum in multiple feedings solid fermentation method brewing spirit, pinches and every rice steamer is taken to steam
The leading portion wine of wine body is evaporated, and the base liquor as selenium-rich white wine after 1 year aging uses；
(3) preparation of selenium-rich white wine
Selenium-rich white wine is prepared using made selenium-rich brewed wine and distilled spirit, and is prevented by adjusting the Se content of selenium-rich white wine
It is exceeded that human body caused by excessive consumption of alcohol takes the photograph selenium amount.
2. the brewage process of health type selenium-rich white wine according to claim 1, it is characterised in that：It is big in the step (1)
The weight ratio of rice and de- embryo corn is 3~5:1.
3. the brewage process of health type selenium-rich white wine according to claim 1, it is characterised in that：Step (1) China Oil and Food Import and Export Corporation
Water ratio is 1:3~5.
4. the brewage process of health type selenium-rich white wine according to claim 1, it is characterised in that：It is sugared in the step (1)
Change 0.5~1% that red yeast rice dosage is grain dry weight.
5. the brewage process of health type selenium-rich white wine according to claim 1, it is characterised in that：Hair in the step (1)
Ferment agent is added 28 DEG C of water heat preservation 15~30min of activation by selenium-rich dry ferment and is obtained, and the dosage of selenium-rich dry ferment is the 0.3 of grain dry weight
~0.8%.
6. the brewage process of health type selenium-rich white wine according to claim 1, it is characterised in that：It is old in the step (2)
Ripe concrete operations are：Distilled spirit is placed in outdoor stainless steel wine tank in the hot summer weather time, is exposed to the sun at 40~50 DEG C；Cold
Distilled spirit is placed in outdoor by the time in winter, in 0 DEG C or less freezing, and pulls wine medium floe out；Wine is placed in 15~25 by remaining time
It is stored in DEG C environment.
7. the brewage process of health type selenium-rich white wine according to claim 1, it is characterised in that：It is sugared in the step (1)
Change pot and adds clear water and builder stirring and washing after saccharification.
8. the brewage process of health type selenium-rich white wine according to claim 7, it is characterised in that：The builder is by food
Grade polyglutamic acid, poloxamer188 and lauric acid are made through esterification, and preparation method is：It is first respectively that food-grade is more
Polyglutamic acid, poloxamer188, lauric acid, which are dissolved in absolute ethyl alcohol, is made into supersaturated solution, and to the ethyl alcohol of poloxamer188
Dilute sulfuric acid is added dropwise in solution and adjusts pH value to 4~5, lauric ethanol solution is then added dropwise, is again heated to 55~60 DEG C of heat preservations
It is stirred to react, the ethanol solution of food-grade polyglutamic acid is added dropwise after the reaction was complete after lauric acid, continues to be heated to reflux state
Insulated and stirred is reacted, and stops stirring after the reaction was complete after poloxamer188, and gained mixed liquor is sent into spray dryer, dry
Micro mist is made to get builder through micronizer in gained particle.
9. the brewage process of health type selenium-rich white wine according to claim 8, it is characterised in that：The poloxamer188,
Lauric acid, food-grade polyglutamic acid mass ratio be 30~40:1:1~5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810600953.XA CN108753524A (en) | 2018-06-12 | 2018-06-12 | A kind of brewage process of health type selenium-rich white wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810600953.XA CN108753524A (en) | 2018-06-12 | 2018-06-12 | A kind of brewage process of health type selenium-rich white wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108753524A true CN108753524A (en) | 2018-11-06 |
Family
ID=64022346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810600953.XA Pending CN108753524A (en) | 2018-06-12 | 2018-06-12 | A kind of brewage process of health type selenium-rich white wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108753524A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111909809A (en) * | 2020-09-25 | 2020-11-10 | 丰宁涌丰玉米研究所有限公司 | Method for preparing selenium-rich white spirit with faint scent and strong scent |
| CN113403163A (en) * | 2021-07-13 | 2021-09-17 | 昆明登熠彩经贸有限公司 | Organic selenium-rich liver-protecting health-care wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1204688A (en) * | 1997-07-08 | 1999-01-13 | 淄博市西单生物工程研究所 | Spirit containing selenium and method for making thereof |
| CN106929288A (en) * | 2015-12-30 | 2017-07-07 | 秦远国 | A kind of liquor brewing method |
| CN107325919A (en) * | 2017-08-30 | 2017-11-07 | 北京洞坛酒业商贸有限公司 | A kind of selenium-rich Maotai-flavor liquor and preparation method thereof |
| CN107550814A (en) * | 2017-09-15 | 2018-01-09 | 安徽邦蕴物流有限公司 | A kind of black hair remy hair shampoo production technology prepared using sorosis extract |
-
2018
- 2018-06-12 CN CN201810600953.XA patent/CN108753524A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1204688A (en) * | 1997-07-08 | 1999-01-13 | 淄博市西单生物工程研究所 | Spirit containing selenium and method for making thereof |
| CN106929288A (en) * | 2015-12-30 | 2017-07-07 | 秦远国 | A kind of liquor brewing method |
| CN107325919A (en) * | 2017-08-30 | 2017-11-07 | 北京洞坛酒业商贸有限公司 | A kind of selenium-rich Maotai-flavor liquor and preparation method thereof |
| CN107550814A (en) * | 2017-09-15 | 2018-01-09 | 安徽邦蕴物流有限公司 | A kind of black hair remy hair shampoo production technology prepared using sorosis extract |
Non-Patent Citations (4)
| Title |
|---|
| 刘军等: "富硒健康白酒的研制", 《酿酒科技》 * |
| 狄玉振等: "《果蔬加工技术212例》", 30 November 1995 * |
| 肖美兰等: "富硒大米酿酒的研究", 《酿酒》 * |
| 辜义洪: "《白酒勾兑与品评技术》", 31 January 2015 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111909809A (en) * | 2020-09-25 | 2020-11-10 | 丰宁涌丰玉米研究所有限公司 | Method for preparing selenium-rich white spirit with faint scent and strong scent |
| CN113403163A (en) * | 2021-07-13 | 2021-09-17 | 昆明登熠彩经贸有限公司 | Organic selenium-rich liver-protecting health-care wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101831368B (en) | Millet yellow wine and making process thereof | |
| CN102604796B (en) | Preparation method of fermentation type plant flower rice wine | |
| CN105861220B (en) | A kind of rose scent type white wine and its brew method | |
| CN101608145A (en) | With plant hydrolyzed extract and fruit extract is the method for raw material production tobacco aromatics using | |
| CN102286328A (en) | Mulberry biological wine and brewing process thereof | |
| CN103666934A (en) | Puer tea fragrant wine | |
| CN105695234B (en) | One kind is mostly according to fruit white wine and preparation method thereof | |
| CN103849541B (en) | Compound healthcare wine and preparation method thereof | |
| CN108795639A (en) | A kind of liquor and preparation method thereof | |
| CN108753524A (en) | A kind of brewage process of health type selenium-rich white wine | |
| CN106929278A (en) | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff | |
| CN106591088A (en) | Black garlic vinegar and preparation method thereof | |
| CN106118981A (en) | A kind of preparation technology of rice spirit | |
| CN101649271B (en) | Method for brewing longan Chinese-wolfberry spirit | |
| CN106434184B (en) | A kind of processing method of high-quality Spirit | |
| CN102408970A (en) | Apple pearl barley wine and preparation method thereof | |
| CN101649272B (en) | Production method of longan cane-juice spirit | |
| CN103911265B (en) | A kind of universal health promoting wine base wine and preparation method thereof | |
| CN113025458A (en) | Preparation method of Chinese yam tea wine | |
| CN102277279A (en) | Ginkgo biological wine and brewing process thereof | |
| CN207567199U (en) | Red wine structure with health care function | |
| CN109554266A (en) | A kind of novel Siberian solomonseal rhizome health-care wine and its brewing method | |
| CN111440688A (en) | Improved formula and production process based on yellow wine brewing | |
| CN110236037A (en) | DUOYI fruit juice beverage and preparation method thereof | |
| CN104087498B (en) | A kind of seven precious aromatic vinegars and preparation method thereof and the manufacture method of seven precious fruit vinegars |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181106 |
|
| RJ01 | Rejection of invention patent application after publication |