CN109797065A - A kind of Waxy wheat wine and preparation method thereof - Google Patents
A kind of Waxy wheat wine and preparation method thereof Download PDFInfo
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Abstract
To solve the deficiencies in the prior art, include: S1. preparation Waxy wheat base-material the present invention provides a kind of preparation method of Waxy wheat wine and carry out pretreatment operation.S2. 9-20wt.% treated Moringa bar is added in Waxy wheat base-material, and obtains wine brewing base-material after being sufficiently mixed.S3. wettability treatment is carried out to wine brewing base-material, carries out boiling processing later, then carry out fast cooling processing, obtain fermentation base-material.S4. the ratio of 100-300g distiller's yeast is added with every 100kg fermentation base-material in fermentation base-material, distiller's yeast is added and carries out fermentation process after being sufficiently mixed.S5. after carrying out thermal evaporation processing to the product after fermentation process, the liquid phase component collected obtains the Waxy wheat wine.Invention will not give out peculiar smell during preparing Waxy wheat wine, and gained Waxy wheat wine does not contain peculiar smell yet.In addition, Waxy wheat wine prepared by the present invention has effects that reduce blood glucose, improves sleep, gut purge and boost metabolism.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of Waxy wheat wine and preparation method thereof.
Background technique
Waxy wheat is the wheat breed in seed starch without amylose or amylose content very low (< 1%).So far
Not yet find natural Waxy wheat, nineteen ninety-five, the mode of Japanese researchers' nakamura and yamamori first passage artificial hybridization
It has been bred as Waxy wheat.It is practically free of amylose in Waxy Wheat Grains After Anthesis starch, therefore shows special quality trait, is such as gelatinized
Temperature is low, is easily gelatinized, and energy consumption is few, and higher peak viscosity and pad value, anti-retrogradation ability is strong, the water swelling in gelatinization process
Power is extremely strong, has good water retention, and Granularity And Damaged Starch is high, and alpha-amylase activity is very high, and protein content is high, beneficial
In the growth and breeding of microorganism.
The processing technology of existing Waxy wheat is usually to process to obtain Waxy wheat grain, as a kind of food consumption, and Waxy wheat
Characteristic determine that its possibility that can be made wine, the prior art also have the report of related Waxy wheat.But existing Waxy wheat
It will appear a kind of special peculiar smell during brewing wine, which causes the processing environment of Waxy wheat wine poor, and finished wine
In more or less can also contain the peculiar smell, which results in Waxy wheat wine to be difficult as edible wine by vast consumer's approval.
Summary of the invention
In view of the problems of the existing technology, the preparation method for providing a kind of Waxy wheat wine includes: the present invention
S1. prepare Waxy wheat base-material and carry out pretreatment operation.
S2. 9-20wt.% treated Moringa bar is added in Waxy wheat base-material, and obtains wine brewing base after being sufficiently mixed
Material.
S3. wettability treatment is carried out to wine brewing base-material, carries out boiling processing later, then carried out fast cooling processing, obtain
Ferment base-material.
S4. the ratio of 100-300g distiller's yeast is added with every 100kg fermentation base-material in fermentation base-material, addition distiller's yeast is simultaneously abundant
Fermentation process is carried out after mixing.
S5. after carrying out thermal evaporation processing to the product after fermentation process, the liquid phase component collected is obtained described glutinous small
Ale.
Further, it is calculated with mass fraction, Waxy wheat base-material described in step S1 includes: 20-45 parts of Waxy wheat, wheat
10-20 parts, 40-55 parts of corn.
Further, pretreatment operation described in step S1 includes: and uses after Waxy wheat, wheat, corn difference decladding stripping grain
Clear water carries out cleaning treatment twice.Wherein the water consumption of first time cleaning treatment be Waxy wheat, wheat, corn gross mass 1.1-
1.3 times, the water consumption of second of cleaning treatment is Waxy wheat, wheat, 2.5-2.8 times of corn gross mass, and is collected for the second time
Cleaned water.
Further, the second cleaned water in step s 4, after distiller's yeast is added and is sufficiently mixed, with
The ratio that 20-30kg water is added in every 100kg fermentation base-material is added in mixture.
Further, treated described in step S2 Moringa bar is prepared using following Moringa bar processing methods: acquisition is fresh
Moringa bar clean after be crushed to the Moringa rod granule of 15-20 mesh size, obtain treated the Moringa bar.
Further, the Moringa bar processing method includes: firstly, 2-3 atmosphere is added in the Moringa rod granule of 15-20 mesh
15-30 minutes in pressure, 110-120 DEG C of closed container.Then, in 2S by the air pressure drop in closed container down to normal pressure.Most
Afterwards, the Moringa rod granule and cooled to room temperature in closed container are taken out, treated the Moringa bar is obtained.
Further, the processing of fast cooling described in step S3, fermentation process is complete in same round described in step S4
At.The method of fast cooling processing includes: that by boiling, treated that material is put into round first, is then being fermented
It is filled with low temperature nitrogen in container, fast cooling is carried out to the material in round.
Further, the method that low temperature nitrogen is filled in round are as follows: from fermentation container top, with every 100L
The speed of material, 1-3ml per second instills liquid nitrogen to material, until temperature is down to 15-20 DEG C in material.
In addition, being prepared the present invention also provides a kind of Waxy wheat wine using the preparation method of above-mentioned Waxy wheat wine.
One of the present invention has at least the following advantages:
1. the present invention prepares Waxy wheat wine using distinctive technology, peculiar smell will not be given out in preparation process, and gained is glutinous
Wheat wine does not contain peculiar smell, a kind of available Waxy wheat wine received by the majority of consumers yet.
2. Waxy wheat wine prepared by the present invention has certain reduction blood glucose, improves sleep, gut purge and boost metabolism
The effect of.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below to of the invention further detailed
Explanation.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of Waxy wheat wine, is prepared using following methods:
S1. prepare Waxy wheat base-material and carry out pretreatment operation.It is calculated with mass fraction, Waxy wheat base-material described in step S1
It include: 30 parts of Waxy wheat, 15 parts of wheat, 45 parts of corn.
S2. 13wt.% treated Moringa bar is added in Waxy wheat base-material, and obtains wine brewing base after being sufficiently mixed
Material.
S3. wettability treatment is carried out to wine brewing base-material, carries out boiling processing later, then carried out fast cooling processing, obtain
Ferment base-material.
S4. the ratio of 200g distiller's yeast is added with every 100kg fermentation base-material in fermentation base-material, distiller's yeast is added and is sufficiently mixed
After carry out fermentation process.
S5. after carrying out thermal evaporation processing to the product after fermentation process, the liquid phase component collected is obtained described glutinous small
Ale.
Treated described in step S2 Moringa bar is prepared using following Moringa bar processing methods: acquiring fresh Moringa bar
It is crushed to the Moringa rod granules of 18 mesh sizes after cleaning, obtains treated the Moringa bar.
Embodiment 2
A kind of Waxy wheat wine, is prepared using following methods:
S1. prepare Waxy wheat base-material and carry out pretreatment operation.It is calculated with mass fraction, Waxy wheat base-material described in step S1
It include: 45 parts of Waxy wheat, 20 parts of wheat, 55 parts of corn.
S2. 20wt.% treated Moringa bar is added in Waxy wheat base-material, and obtains wine brewing base after being sufficiently mixed
Material.
S3. wettability treatment is carried out to wine brewing base-material, carries out boiling processing later, then carried out fast cooling processing, obtain
Ferment base-material.
S4. the ratio of 300g distiller's yeast is added with every 100kg fermentation base-material in fermentation base-material, distiller's yeast is added and is sufficiently mixed
After carry out fermentation process.
S5. after carrying out thermal evaporation processing to the product after fermentation process, the liquid phase component collected is obtained described glutinous small
Ale.
Treated described in step S2 Moringa bar is prepared using following Moringa bar processing methods: acquiring fresh Moringa bar
It is crushed to the Moringa rod granules of 20 mesh sizes after cleaning, obtains treated the Moringa bar.
Embodiment 3
A kind of Waxy wheat wine, is prepared using following methods:
S1. prepare Waxy wheat base-material and carry out pretreatment operation.It is calculated with mass fraction, Waxy wheat base-material described in step S1
It include: 20 parts of Waxy wheat, 10 parts of wheat, 40 parts of corn.
S2. 9wt.% treated Moringa bar is added in Waxy wheat base-material, and obtains wine brewing base-material after being sufficiently mixed.
S3. wettability treatment is carried out to wine brewing base-material, carries out boiling processing later, then carried out fast cooling processing, obtain
Ferment base-material.
S4. the ratio of 100g distiller's yeast is added with every 100kg fermentation base-material in fermentation base-material, distiller's yeast is added and is sufficiently mixed
After carry out fermentation process.
S5. after carrying out thermal evaporation processing to the product after fermentation process, the liquid phase component collected is obtained described glutinous small
Ale.
Treated described in step S2 Moringa bar is prepared using following Moringa bar processing methods: acquiring fresh Moringa bar
It is crushed to the Moringa rod granules of 15 mesh sizes after cleaning, obtains treated the Moringa bar.
Embodiment 4
A kind of Waxy wheat wine, is prepared using following methods:
S1. prepare Waxy wheat base-material and obtain wine brewing base-material after carrying out pretreatment operation.It is calculated with mass fraction, step S1
The Waxy wheat base-material includes: 30 parts of Waxy wheat, 15 parts of wheat, 45 parts of corn.
S2. wettability treatment is carried out to wine brewing base-material, carries out boiling processing later, then carried out fast cooling processing, obtain
Ferment base-material.
S3. the ratio of 200g distiller's yeast is added with every 100kg fermentation base-material in fermentation base-material, distiller's yeast is added and is sufficiently mixed
After carry out fermentation process.
S4. after carrying out thermal evaporation processing to the product after fermentation process, the liquid phase component collected is obtained described glutinous small
Ale.
Embodiment 4 is existing Waxy wheat wine fermentation technique, compounds to obtain using a certain proportion of Waxy wheat, wheat, corn
The mouthfeel of Waxy wheat wine that can make of base-material more preferably, but there are certain peculiar smell phenomenons by Ren Ranhui.
Embodiment 1-3 is Waxy wheat wine fermentation technique of the present invention, and the present invention passes through the method for adding Moringa rod granule, and makes peppery
Rod grain is made wine together with base-material, so that being not in specific peculiar smell that Waxy wheat distributes during wine brewing, and institute
Specific peculiar smell will not be occurred by obtaining Waxy wheat wine, to obtain a kind of Waxy wheat wine that can be accepted by the public.On the other hand, add
Moringa rod granule added itself is difficult to be decomposed by distiller's yeast, therefore fermentation base-material can be made to have certain fluff structure, to increase
The contact area for having added distiller's yeast and the base-material that ferments, increases fermentation efficiency.The fermentation time of embodiment 1-3 can compared to embodiment 4
Decline 20-35%.
Embodiment 5
Based on Waxy wheat wine described in embodiment 1-3 any embodiment, pretreatment operation described in step S1 includes: will be glutinous small
After wheat, wheat, corn difference decladding stripping grain, cleaning treatment twice is carried out with clear water.The wherein water consumption of first time cleaning treatment
For Waxy wheat, wheat, 1.2 times of corn gross mass, the water consumption of second of cleaning treatment is Waxy wheat, wheat, the total matter of corn
2.6 times of amount, and collect second of cleaned water.
Second of the cleaned water in step s 4, after distiller's yeast is added and is sufficiently mixed, is sent out with every 100kg
The ratio that 25kg water is added in ferment base-material is added in mixture.
Embodiment 6
Based on Waxy wheat wine described in embodiment 1-3 any embodiment, pretreatment operation described in step S1 includes: will be glutinous small
After wheat, wheat, corn difference decladding stripping grain, cleaning treatment twice is carried out with clear water.The wherein water consumption of first time cleaning treatment
For Waxy wheat, wheat, 1.3 times of corn gross mass, the water consumption of second of cleaning treatment is Waxy wheat, wheat, the total matter of corn
2.8 times of amount, and collect second of cleaned water.
Second of the cleaned water in step s 4, after distiller's yeast is added and is sufficiently mixed, is sent out with every 100kg
The ratio that 30kg water is added in ferment base-material is added in mixture.
Embodiment 7
Based on Waxy wheat wine described in embodiment 1-3 any embodiment, pretreatment operation described in step S1 includes: will be glutinous small
After wheat, wheat, corn difference decladding stripping grain, cleaning treatment twice is carried out with clear water.The wherein water consumption of first time cleaning treatment
For Waxy wheat, wheat, 1.1 times of corn gross mass, the water consumption of second of cleaning treatment is Waxy wheat, wheat, the total matter of corn
2.5 times of amount, and collect second of cleaned water.
Second of the cleaned water in step s 4, after distiller's yeast is added and is sufficiently mixed, is sent out with every 100kg
The ratio that 20kg water is added in ferment base-material is added in mixture.
Fermentation efficiency can be significantly improved using this method, it, can using the method for the present invention compared to clear water is added in step s 4
It reduces fermentation time 12-16 hours.
Embodiment 8
Based on Waxy wheat wine described in embodiment 1-3 any embodiment, the Moringa bar processing method includes: firstly, by 18
25 minutes in 2.5 atmospheric pressure of purpose Moringa rod granule addition, 115 DEG C of closed container.It then, will be in closed container in 2S
Air pressure drop is down to normal pressure.Finally, take out the Moringa rod granule and cooled to room temperature in closed container, obtain that described treated
Moringa bar.
Embodiment 9
Based on Waxy wheat wine described in embodiment 1-3 any embodiment, the Moringa bar processing method includes: firstly, by 20
30 minutes in 3 atmospheric pressure of purpose Moringa rod granule addition, 120 DEG C of closed container.Then, by the gas in closed container in 2S
Pressure drop is down to normal pressure.Finally, take out the Moringa rod granule and cooled to room temperature in closed container, obtain that described that treated is peppery
Rod.
Embodiment 10
Based on Waxy wheat wine described in embodiment 1-3 any embodiment, the Moringa bar processing method includes: firstly, by 15
15 minutes in 2 atmospheric pressure of purpose Moringa rod granule addition, 110 DEG C of closed container.Then, by the gas in closed container in 2S
Pressure drop is down to normal pressure.Finally, take out the Moringa rod granule and cooled to room temperature in closed container, obtain that described that treated is peppery
Rod.
Have more fluffy internal structure can when using the Moringa bar by embodiment 8-10 treated Moringa bar
It is substantially reduced the time that fermentation needs, compared to directlying adopt Moringa bar, treated that Moringa bar can be opposite using embodiment 8-10
Reduce fermentation time 17-23%.
Embodiment 11
Based on Waxy wheat wine described in embodiment 1-3 any embodiment, fast cooling described in step S3 is handled, described in step S4
Fermentation process is completed in same round.The method of fast cooling processing includes: first by boiling treated object
Material is put into round, and low temperature nitrogen is then filled in round and carries out fast cooling to the material in round.
The method that low temperature nitrogen is filled in round are as follows: from fermentation container top, with every 100L material, the speed of 2ml per second
It spends to material and instills liquid nitrogen, until temperature is down to 18 DEG C in material.
Embodiment 12
Based on Waxy wheat wine described in embodiment 1-3 any embodiment, fast cooling described in step S3 is handled, described in step S4
Fermentation process is completed in same round.The method of fast cooling processing includes: first by boiling treated object
Material is put into round, and low temperature nitrogen is then filled in round and carries out fast cooling to the material in round.
The method that low temperature nitrogen is filled in round are as follows: from fermentation container top, with every 100L material, the speed of 3ml per second
It spends to material and instills liquid nitrogen, until temperature is down to 15 DEG C in material.
Embodiment 13
Based on Waxy wheat wine described in embodiment 1-3 any embodiment, fast cooling described in step S3 is handled, described in step S4
Fermentation process is completed in same round.The method of fast cooling processing includes: first by boiling treated object
Material is put into round, and low temperature nitrogen is then filled in round and carries out fast cooling to the material in round.
The method that low temperature nitrogen is filled in round are as follows: from fermentation container top, with every 100L material, the speed of 1ml per second
It spends to material and instills liquid nitrogen, until temperature is down to 20 DEG C in material.
The N content that yeasting on the one hand can be improved using fast cooling method described in embodiment 11-13, improves fermentation
Efficiency, another aspect fast cooling can make the characteristic of material certain change occur, so that the effective substance in institute's wine brewing product
Matter content dramatically increases.It is cooling compared to room temperature, using fast cooling method described in embodiment 11-13, wine product in oleic acid contain
Amount is opposite to improve 10-12%.
One of the present invention has at least the following advantages:
1. the present invention prepares Waxy wheat wine using distinctive technology, peculiar smell will not be given out in preparation process, and gained is glutinous
Wheat wine does not contain peculiar smell, a kind of available Waxy wheat wine received by the majority of consumers yet.
2. Waxy wheat wine prepared by the present invention has certain reduction blood glucose, improves sleep, gut purge and boost metabolism
The effect of.
It should be noted that and understand, in the case where not departing from spirit and scope required by the claims in the present invention, energy
It is enough that various modifications and improvements are made to the present invention of foregoing detailed description.It is therefore desirable to protection technical solution range not by
The limitation of given any specific exemplary teachings.
Claims (9)
1. a kind of preparation method of Waxy wheat wine characterized by comprising
S1. prepare Waxy wheat base-material and carry out pretreatment operation；
S2. 9-20wt.% treated Moringa bar is added in Waxy wheat base-material, and obtains wine brewing base-material after being sufficiently mixed；
S3. wettability treatment is carried out to wine brewing base-material, carries out boiling processing later, then carried out fast cooling processing, fermented
Base-material；
S4. the ratio of 100-300g distiller's yeast is added with every 100kg fermentation base-material in fermentation base-material, distiller's yeast is added and is sufficiently mixed
After carry out fermentation process；
S5. after carrying out thermal evaporation processing to the product after fermentation process, the liquid phase component collected obtains the Waxy wheat
Wine.
2. the preparation method of Waxy wheat wine according to claim 1, which is characterized in that calculated with mass fraction, step S1 institute
Stating Waxy wheat base-material includes: 20-45 parts of Waxy wheat, 10-20 parts of wheat, 40-55 parts of corn.
3. the preparation method of Waxy wheat wine according to claim 2, which is characterized in that pretreatment operation packet described in step S1
It includes: after Waxy wheat, wheat, corn difference decladding stripping grain, carrying out cleaning treatment twice with clear water；Wherein first time cleaning treatment
Water consumption be Waxy wheat, wheat, 1.1-1.3 times of corn gross mass, the water consumption of second of cleaning treatment is Waxy wheat, small
Wheat, 2.5-2.8 times of corn gross mass, and collect second of cleaned water.
4. the preparation method of Waxy wheat wine according to claim 3, which is characterized in that second of the cleaned water
In step s 4, it after distiller's yeast is added and is sufficiently mixed, is added with the ratio that 20-30kg water is added in every 100kg fermentation base-material mixed
It closes in material.
5. the preparation method of Waxy wheat wine according to claim 1, which is characterized in that treated described in step S2 Moringa
Bar is prepared using following Moringa bar processing methods: acquiring the Moringa bar that 15-20 mesh size is crushed to after fresh Moringa bar is cleaned
Grain obtains treated the Moringa bar.
6. the preparation method of Waxy wheat wine according to claim 5, which is characterized in that the Moringa bar processing method includes:
Firstly, by 15-30 minutes in the 2-3 atmospheric pressure of Moringa rod granule addition of 15-20 mesh, 110-120 DEG C of closed container；Then,
By the air pressure drop in closed container down to normal pressure in 2S；Finally, taking out the Moringa rod granule in closed container and naturally cooling to
Room temperature obtains treated the Moringa bar.
7. the preparation method of Waxy wheat wine according to claim 1, which is characterized in that the processing of fast cooling described in step S3,
Fermentation process described in step S4 is completed in same round；The method of the fast cooling processing includes: first by boiling
Treated, and material is put into round, and low temperature nitrogen is then filled in round and is carried out to the material in round
Fast cooling.
8. the preparation method of Waxy wheat wine according to claim 7, which is characterized in that described to be filled with low temperature in round
The method of nitrogen are as follows: from fermentation container top, with every 100L material, the speed of 1-3ml per second instills liquid nitrogen to material, until material
Interior temperature is down to 15-20 DEG C.
9. a kind of Waxy wheat wine, which is characterized in that be prepared into using the preparation method of any Waxy wheat wine of claim 1-8
It arrives.
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Application publication date: 20190524 |