CN115651793A - Method for preparing fresh and strong flavor selenium-calcium-enriched procyanidine SOD wine - Google Patents
Method for preparing fresh and strong flavor selenium-calcium-enriched procyanidine SOD wine Download PDFInfo
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Abstract
The invention discloses a method for preparing a fresh and strong flavor selenium-enriched calcium procyanidine SOD wine. The raw materials comprise: selenium-rich grains, selenium-rich cerasus humilis, dried rosa roxburghii tratt fruits, yongfeng No. 1 distiller's yeast (clear and thick simultaneously), no. 2 distiller's yeast (thick and clear simultaneously), 85% edible food-grade phosphoric acid, fresh and clean black corncobs, white sugar and food-grade urease. The selenium-rich grains include selenium-rich sorghum, selenium-rich corn, selenium-rich rice, selenium-rich large yellow rice, selenium-rich millet, selenium-rich wheat, selenium-rich glutinous rice, selenium-rich pea, selenium-rich buckwheat, selenium-rich millet, selenium-rich hulless oat and other grains. Compared with the prior art, the black corncob is rich in procyanidine, is a source of natural procyanidine in wine, and also has the effects of resisting oxidation, resisting aging, removing free radicals, resisting and preventing cancers, and maintaining beauty and keeping young.
Description
Technical Field
The invention relates to a method for preparing proanthocyanidin SOD wine, in particular to a method for preparing a fresh and strong flavor type selenium-calcium-enriched proanthocyanidin SOD wine.
Background
China is a country of wine and a place of origin of wine culture, and is one of the earliest countries in the world for brewing wine. The brewing of wine has a long history in China. The wine is one of the common drinks in daily life, and the edible wine is a health-care drink which can promote blood circulation, clear and activate the channels and collaterals and dispel wind-damp. Medical alcohol is used for wound disinfection, and edible alcohol is used for preparing oral medicines. People drink wine not only to meet a demand, but also to be healthy, and various types of health care wine can be generated in society. Particularly, the wine is popular among people because of rich active ingredients. The red wine has quite complex components, is fruit wine brewed by natural fermentation, contains more than eighty percent of grape juice at most, and alcohol which is naturally fermented by sugar in the grape, generally accounts for ten to thirteen percent, has more than 1000 residual substances, and more importantly more than 300 residual substances. Other important components of red wine such as tartaric acid, fruit, minerals and tannic acid. Although the proportion of these substances is not high, it is a decisive factor for the quality of the wine. Red wines of good quality and good taste are obtained because they present a balance of texture, which makes people enjoy endless in taste. Wine is not only a solution of water and alcohol, it has a rich connotation: a.80% water. This is biologically pure water drawn directly from the soil by the grapevine. 9.5-15% ethanol, i.e. primary alcohol. Obtained after fermentation with sugar, it is slightly sweet and gives the wine a mellow taste. C. And (3) acid. Some are from grapes, such as tartaric, malic and citric acids; some are produced by alcoholic fermentation and lactic acid fermentation, such as lactic acid and acetic acid. These major acids play an important role in the acidic flavour and the balanced taste of wine. D. A phenolic compound. 1 to 5 grams per litre, they are mainly natural red pigments and tannins, which determine the colour and structure of the red wine. E. 0.2 to 5 g sugar per liter. Different types of wine contain different sugar contents. F. Fragrances (hundreds of milligrams per liter), which are volatile, are very diverse. G. Amino acids, proteins and vitamins (C, B1, B2, B12, PP). They affect the nutritional value of wine. Therefore, the proper amount of the wine is beneficial to the health of human bodies, and can protect blood vessels, prevent arteriosclerosis and reduce cholesterol.
Therefore, the method for preparing the selenium-calcium procyanidine-enriched SOD wine with the color of red wine, the taste of white wine and the clear and strong flavor of the health wine is provided.
Disclosure of Invention
In view of the above, the invention provides a method for preparing a fresh and strong flavor type selenium-calcium-enriched procyanidine SOD wine which has the color of red wine, the taste of white wine and the wine body of health care wine.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for preparing fresh and strong flavor selenium-calcium-enriched procyanidine SOD wine comprises the following raw materials: the selenium-rich grains comprise selenium-rich sorghum, selenium-rich corn, selenium-rich rice, selenium-rich millet, selenium-rich wheat, selenium-rich glutinous rice, selenium-rich peas, selenium-rich buckwheat, selenium-rich millet, selenium-rich hulless oat and other grains.
Preferably, the method for preparing the fresh and strong flavor selenium-calcium-enriched procyanidine SOD wine comprises the following steps:
a: the selenium-rich grain sources are as follows: spraying selenium foliar fertilizer in the field for many times during the growth of various grain crops and cerasus humilis to obtain high selenium-rich grains and cerasus humilis with the selenium content of more than 3 mg/kg;
b: the material treatment comprises the steps of crushing selenium-rich sorghum, selenium-rich corn, selenium-rich wheat, selenium-rich buckwheat, selenium-rich hulless oat and selenium-rich pea, and sieving the crushed materials with a 100-mesh sieve to obtain the selenium-rich rice, the selenium-rich large yellow rice, the selenium-rich broom corn millet, the selenium-rich millet and the selenium-rich glutinous rice, wherein the selenium-rich glutinous rice can be directly used without crushing. Selecting selenium-rich cerasus humilis which is not damaged by worms and has no rotten fruits, cleaning, removing kernels, pounding or pulping, crushing dried rosa roxburghii tratt fruits, crushing black corncobs and sieving into soybean grains;
c: adjusting the pH value of fermentation water to be 5-6 by using food-grade phosphoric acid, activating the distiller's yeast by using 5 percent of white sugar water with the temperature of 32-35 degrees which is 3-5 times of the amount of the distiller's yeast for 15-30 minutes, mixing and stirring the processed selenium-rich grains, the selenium-rich cerasus humilis and the fermentation water uniformly, adding the activated distiller's yeast and the food-grade urease into the raw materials, stirring uniformly, and fermenting by a liquid method;
d: fermentation management, namely stirring for 2 times every day in the first 5 days, each time for 2-3 minutes, stirring for 1 time every day in the 6 th-10 th days, each time for 3 minutes, increasing oxygen to improve the activity of the saccharifying enzyme to promote the growth and the propagation of the saccharomycetes, sealing and fermenting after 10 days, controlling the fermentation temperature to be 25-35 ℃, controlling the fermentation time to be 20-30 days, and marking the fermentation to be mature when the feed liquid is separated and the fermentation liquid is dark brown;
e: extraction of SOD: cleaning Prunus humilis Bunge, removing core, mashing, pulverizing dried fructus Rosae Normalis, mixing with 4 times of water amount of Rosa roxburghii Bunge, adding 85% food grade phosphoric acid to obtain SOD extraction buffer solution with 0.05-0.06 mol concentration, adding pulverized fructus Rosae Normalis, stirring, and leaching at room temperature for 7 days.
F, distillation, namely mixing and distilling the fermented grains with SOD extracting solutions of Prunus humilis Bunge and Rosa roxburghii Tratt, removing 1 jin of wine head during distillation, and stopping receiving wine (40-60 degrees) according to the requirement that the alcoholic strength of normal wine reaches the standard, and burning the rest wine tails into 2 pots of heads;
g: the preparation method comprises the following steps of (1) collecting procyanidine, steaming crushed black corncobs in a pot, steaming for 30-40 minutes after air is supplied, sterilizing, extracting procyanidine for 100-120 minutes in a bath kettle at a constant temperature of 30-50 ℃ according to the proportion of the corncobs to wine 1. Aging the wine for 10-15 min by an aging machine to obtain selenium-calcium-enriched procyanidin SOD wine, sampling, testing, evaluating grade quality of selenium content, calcium content, procyanidin content, SOD content and total flavone content, and sealing, shading and cooling in the shade in a ceramic wine storage container for aging for 6-12 months.
Compared with the prior art, the invention has the following advantages: the roxburgh rose is wild fruit with the highest SOD content, total flavonoids and content, and both the two nutrient substances have the effects of resisting oxidation, resisting aging and cancer, eliminating free radicals and maintaining beauty and keeping young. The cerasus humilis is a high-calcium fruit, each 100g of the fruit pulp contains 100-400 mg of calcium, is a high-calcium, high-potassium, high-iron, low-sodium and low-sugar fruit, and the calcium mainly exists in the forms of water-soluble calcium, pectin calcium, calcium phosphate, calcium oxalate and residual calcium, wherein the water-soluble calcium and the pectin calcium account for 60.92 percent of the total calcium, and are beneficial to absorption and utilization by human bodies;
the food-grade phosphoric acid is an SOD extracting agent in grains, cerasus humilis and rosa roxburghii, is also a regulator of the pH value in fermented grains, is beneficial to fermentation when the pH value is 5-6, and the phosphorus element in the phosphoric acid is a cell composition of saccharomycetes and aspergillus, particularly the composition of adenine nucleotide plays a role in transferring electrons and energy in cells. Therefore, the use of phosphoric acid can improve the fermentation quality of the wine. The black corncob is rich in procyanidine, is a source of natural procyanidine in wine, and procyanidine also has the effects of resisting oxidation, resisting aging, eliminating free radicals, resisting and preventing cancers, and maintaining beauty and keeping young;
the black corncob is obtained by planting wine-making raw material black corn, about 500-1000 kg of procyanidine wine can be made from the black corncob per mu of land, the materials are easy to obtain, the wine is natural, economical and environment-friendly, the procyanidine quality is good, and the prepared wine has no foreign flavor;
the food-grade urease is used for decomposing urea generated in the fermentation process of fermented grains, the urea is a main precursor for producing ethyl carbamate in the fermentation process of wine, the ethyl carbamate is a primary carcinogen determined in the United states, and the urea is decomposed through the urease so as to reduce the generation of the ethyl carbamate in the wine, so that the health of the wine is guaranteed.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1
A method for preparing fresh and strong aromatic selenium-calcium procyanidine SOD wine comprises the following raw materials: the selenium-rich grain comprises selenium-rich sorghum, selenium-rich corn, selenium-rich rice, selenium-rich large yellow rice, selenium-rich millet, selenium-rich wheat, selenium-rich sticky rice, selenium-rich pea, selenium-rich buckwheat, selenium-rich millet, selenium-rich hulless oat and other grains.
Preferably, the method for preparing the fresh and strong flavor selenium-calcium-enriched procyanidine SOD wine comprises the following steps:
a: the selenium-rich grain sources are as follows: spraying selenium foliar fertilizer in the field for many times during the growth of various grain crops and cerasus humilis to obtain high selenium-rich grains and cerasus humilis with the selenium content of more than 3 mg/kg;
b: the method comprises the following steps of material processing, wherein one or more than two kinds of selenium-rich grains are taken according to the formula requirement, the selenium-rich sorghum, the selenium-rich corn, the selenium-rich wheat, the selenium-rich buckwheat, the selenium-rich hulless oat and the selenium-rich pea are crushed and sieved by a 100-mesh sieve, and the selenium-rich rice, the selenium-rich large yellow rice, the selenium-rich millet and the selenium-rich glutinous rice are directly used without crushing. Selecting selenium-rich cerasus humilis which is not damaged by worms or rotten fruits, cleaning, removing cores, pounding or pulping, crushing dried rosa roxburghii tratt fruits, crushing black corncobs and sieving to obtain soybean particles;
c: adjusting the pH value of fermentation water to be 5-6 by using food-grade phosphoric acid, activating the distiller's yeast by using 5 percent of white sugar water with the temperature of 3-5 times of that of 32-35 degrees of the distiller's yeast for 15-30 minutes, mixing and stirring the processed selenium-enriched grain and the fermentation water uniformly, adding the activated distiller's yeast and the food-grade urease into the raw materials, stirring uniformly, and fermenting by a liquid method;
d: fermentation management, namely stirring for 2 times every day in the first 5 days, each time for 2-3 minutes, stirring for 1 time every day in the 6 th-10 th days, each time for 3 minutes, increasing oxygen to improve the activity of the saccharifying enzyme to promote the growth and the propagation of the saccharomycetes, sealing and fermenting after 10 days, controlling the fermentation temperature to be 25-35 ℃, controlling the fermentation time to be 20-30 days, and when the feed liquid is separated, marking the fermentation liquid to be dark brown until the fermentation is mature;
e: extraction of SOD: cleaning Prunus humilis Bunge, removing core, mashing, pulverizing dried fructus Rosae Normalis, mixing with water 4 times the weight of Rosa roxburghii Bunge, adding 85% food grade phosphoric acid to obtain SOD extraction buffer solution with 0.05-0.06 mol concentration, adding pulverized Prunus humilis Bunge and Rosa roxburghii Bunge, stirring, and leaching at room temperature for 7 days.
F: distilling, namely mixing fermented grains with the SOD extracting solution of the rosa cerasifera and distilling, wherein 1 jin of wine head is removed during distillation, and the remaining wine tails which are not inoculated with wine (40-60 degrees) can be burned for 2 pots of wine heads according to the requirement that the alcoholic strength of the normal wine reaches the standard;
g: the preparation method comprises the following steps of (1) collecting procyanidine, steaming crushed black corncobs in a pot, steaming for 30-40 minutes after air is supplied, disinfecting, extracting procyanidine for 100-120 minutes in a bath kettle at a constant temperature of 30-50 ℃ according to the proportion of the corncobs to wine 1. Aging the wine for 10-15 min by an aging machine to obtain selenium-calcium-enriched procyanidin SOD wine, sampling, testing, evaluating grade quality of selenium content, calcium content, procyanidin content, SOD content and total flavone content, and sealing, shading and cooling in the shade in a ceramic wine storage container for aging for 6-12 months.
Compared with the prior art, the invention has the following advantages: the roxburgh rose is a wild fruit with SOD and the highest content of total flavonoids, and the two nutrient substances have the effects of resisting oxidation, resisting aging, resisting cancer, eliminating free radicals, maintaining beauty and keeping young. The cerasus humilis is a high-calcium fruit, each 100g of the fruit pulp contains 100-400 mg of calcium, is a high-calcium, high-potassium, high-iron, low-sodium and low-sugar fruit, and the calcium mainly exists in the forms of water-soluble calcium, pectin calcium, calcium phosphate, calcium oxalate and residual calcium, wherein the water-soluble calcium and the pectin calcium account for 60.92 percent of the total calcium, and are beneficial to absorption and utilization by human bodies;
the food-grade phosphoric acid is an SOD extracting agent in grain cerasus humilis and rosa roxburghii, is also a pH value regulator in fermented grains, is beneficial to fermentation when the pH value is 5-6, and phosphorus element in the phosphoric acid is a cell composition of saccharomycetes and aspergillus, especially the composition of adenine nucleotide plays the role of transferring electrons and energy in cells. Therefore, the use of phosphoric acid can improve the fermentation quality of the wine. The black corncob is rich in procyanidine, is a source of natural procyanidine in the wine, and the procyanidine also has the effects of resisting oxidation, resisting aging, eliminating free radicals, resisting and preventing cancers, maintaining beauty and keeping young;
the black corncob is obtained by planting wine-making raw material black corn, about 500-1000 kg of procyanidine wine can be made from the black corncob per mu of land, the materials are easy to obtain, the wine is natural, economical and environment-friendly, the procyanidine quality is good, and the prepared wine has no foreign flavor;
the food-grade urease is used for decomposing urea generated in the fermentation process of fermented grains, the urea is a main precursor substance for producing ethyl carbamate in the fermentation process of the wine, the ethyl carbamate is a primary carcinogen determined by the American health organization, and the urea is decomposed by the urease so as to reduce the generation of the ethyl carbamate in the wine, so that the health of the wine is ensured.
Example 2
100 jin of selenium-rich corn flour with the selenium content of 2.37mg/kg, 10 jin of cerasus humilis, 15 jin of rosa roxburghii tratt, 280 jin of water, 3 jin of Yongfeng No. 1 distiller's yeast, 10 jin of black corncob, 120 g of 85% food-grade phosphoric acid and 100g of food-grade urease are applied.
1. Removing core of selenium-rich Prunus humilis Bunge, pulping, pulverizing fructus Rosae Normalis, sieving, pulverizing black corn cob, sieving to obtain soybean granule,
2. preparing 250 jin of water into a phosphate buffer solution with the pH value of 5-6 by using 85% food-grade phosphoric acid, activating Yongfeng No. 1 distiller's yeast by using 30 degrees, 10 jin and 5% white sugar water for 20 minutes, mixing corn flour, roxburgh rose flour, european plum and the phosphate buffer solution, then putting the activated distiller's yeast and food-grade urease into the mixed solution, uniformly stirring the mixture to carry out liquid fermentation,
3. fermentation management: the fermentation temperature is 25-30 deg.C, stirring for 2 times per day for the first 5 days, each time for 2 minutes, stirring for 3 minutes each time for 6-10 days, fermenting for 20 days, and distilling.
4. And (3) distillation: distilling the fermented mixed liquor, removing 1 jin of wine head, adding the normal wine to 50 ℃, and burning the remaining wine tail into the second boiler head.
5. Extracting procyanidine: crushing black corncobs, steaming in a pot, steaming for 30 minutes after the pot is opened and air is supplied, extracting procyanidine for 120 minutes in a bath pot at the constant temperature of 40 ℃ according to the proportion of the corncobs to the wine 1, filtering, squeezing and clarifying the extracted procyanidine wine by using filter cloth, and filtering and aging the wine by using an aging machine for 10 minutes to obtain the procyanidine SOD wine rich in selenium and calcium.
The detection result of the product by the quality detection technology of the Western-Ans Union of China company Limited shows that the content of the procyanidine is 0.204g/100ml, the content of the SOD is 240U/ml, and the content of the total flavone is 63.3mg/100ml. The Zhejiang Hongzheng detection company detects that the selenium content is 0.016mg/kg (the selenium content of the wine is 0.01-0.05 mg/kg according to the Chinese food industry standard), the calcium content is 45.7mg/kg, the ethyl acetate content is 1.61/L, the ethyl hexanoate content is 0.42-0.51 g/L, the ethyl carbamate content is 6.82 mu g/kg, which is far lower than the requirement that the ethyl carbamate content in the American standard wine is not more than 14 mu g/kg, the ethyl carbamate content in the British standard wine is not more than 15 mu g/kg, and the ethyl carbamate content in the wine is not more than 20 mu g/kg according to the food and agriculture organization requirement of the United nations.
Example 3
100 jin of buckwheat with the selenium content of 3.3mg/kg, 10 jin of cerasus humilis, 10 jin of rosa roxburghii tratt, 260 jin of water, 3.6 jin of Yongfeng No. 2 distiller's yeast, 5 jin of black corncob and 120 g of 85 percent food-grade phosphoric acid are utilized, 1, the selenium-enriched buckwheat is crushed and sieved by a 100-mesh sieve, the selenium-enriched cerasus humilis is denucleated and pulped, the rosa roxburghii tratt is crushed and sieved, the black corncob is crushed and sieved into the size of soybean grains,
2. preparing 260 jin of water into a phosphate buffer solution with the pH value of 5-6 by using 85% food-grade phosphoric acid, activating Yongfeng No. 2 distiller's yeast by using 30 ℃ 10 jin of 5% white sugar water for 20 minutes, mixing corn flour and the phosphate buffer solution, then putting the activated distiller's yeast into the mixed solution, stirring uniformly, carrying out liquid fermentation,
3. fermentation management: the fermentation temperature is 25 to 30 ℃, the mixture is stirred for 2 times every day in the first 5 days, each time lasts for 2 minutes,
on days 6 to 10, the mixture was stirred once a day for 3 minutes, and after 20 days of fermentation, distillation was carried out.
4. SOD extraction: washing Prunus humilis Bunge, removing core, mashing, pulverizing dried fructus Rosae Normalis, adding 60 kg water and 85 g of 85% food-grade phosphoric acid to obtain SOD extraction buffer solution with 0.055 molar concentration, adding Prunus humilis Bunge and fructus Rosae Normalis, stirring, and leaching at room temperature for 7 days.
5. And (3) distillation: mixing fermented grains and SOD extract of Rosa humilis, distilling, removing 1 jin of wine head, adding wine to 50 deg.C, and burning the rest wine tail to obtain the final product.
6. Extracting procyanidine: crushing black corncobs, steaming in a pot, steaming for 30 minutes after opening the pot and aerating, extracting procyanidine for 120 minutes in a bath pot at the constant temperature of 40 ℃ according to the proportion of the corncobs to the wine 1, filtering, squeezing and clarifying the extracted procyanidine wine by using filter cloth, and filtering and aging the wine by using an aging machine for 10 minutes to obtain the procyanidine SOD wine rich in selenium and calcium.
The detection result of the quality detection technology of the Western Ans Union of China company Limited company shows that the content of the procyanidin is 0.0976g/100ml, the content of the SOD is 65.2U/ml, and the content of the total flavone is 52.1mg/100ml. The content of selenium is 0.0209mg/kg (meeting the requirement of 0.01-0.05 mg/kg of selenium content of wines specified by Chinese food industry standards), the content of calcium is 456mg/kg, the content of ethyl acetate is 1.22/liter, the content of ethyl hexanoate is 1.33 g/liter, the content of ethyl carbamate is 186 mu g/kg (food-grade urease is not used as a comparison example of the embodiment 2 in the embodiment), and the content of ethyl carbamate is higher through Zhejiang Hongzhong detection Limited company.
Comparison of the examples shows that: the calcium content extracted from different cerasus humilis varieties is different, the SOD content is different in different SOD extraction methods, and the ethyl carbamate content in the wine can be obviously reduced by using food-grade urease.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (2)
1. A method for preparing fresh and strong aromatic selenium-calcium procyanidine SOD wine is characterized in that the raw materials comprise: selenium-rich grains, selenium-rich cerasus humilis, dried rosa roxburghii tratt fruits, yongfeng No. 1 distiller's yeast (both clear and thick), no. 2 distiller's yeast (both clear and thick), 85 percent of edible food-grade phosphoric acid, fresh and clean black corncobs and white sugar. The selenium-rich grains include selenium-rich sorghum, selenium-rich corn, selenium-rich rice, selenium-rich large yellow rice, selenium-rich broom corn millet, selenium-rich wheat, selenium-rich glutinous rice, selenium-rich pea, selenium-rich buckwheat, selenium-rich millet, selenium-rich naked oat and other grains.
2. The method for preparing the fresh and strong aromatic selenium-calcium procyanidine SOD wine as claimed in claim 1, wherein the specific preparation method comprises the following steps:
a: the selenium-rich grain source is as follows: spraying selenium foliar fertilizer in the field for many times during the growth of various grain crops and cerasus humilis to obtain high selenium-rich grains and cerasus humilis with the selenium content of more than 3 mg/kg;
b: material processing, namely crushing selenium-rich sorghum, selenium-rich corn, selenium-rich wheat, selenium-rich buckwheat, selenium-rich hulless oat and selenium-rich pea, and sieving the crushed materials with a 100-mesh sieve to obtain selenium-rich rice, selenium-rich large yellow rice, selenium-rich broom corn millet, selenium-rich millet and selenium-rich glutinous rice, wherein the selenium-rich millet and the selenium-rich glutinous rice can be directly used without crushing; selecting selenium-rich cerasus humilis which is not damaged by worms and has no rotten fruits, cleaning, removing kernels, pounding or pulping, crushing dried rosa roxburghii tratt fruits, crushing black corncobs and sieving into soybean grains;
c: the raw material ratio is as follows: more than two kinds of grains are obtained by using single grain or according to the proportion requirement, 100 jin of mineral water, 250 to 280 jin of deep well water or tap water, 3 jin of Youfeng No. 1 distiller's yeast (compatible with clear and dense) or 4 jin of Youfeng No. 2 distiller's yeast (compatible with clear and dense), 8 to 15 jin of selenium-rich cerasus humilis, 10 to 20 jin of dried roxburgh rose fruit and 100 to 200 g of food-grade urease.
D, adjusting the pH value of fermentation water to be between 5 and 6 by using food-grade phosphoric acid, activating the distiller's yeast by using 5 percent of white sugar water with the alcohol content of 3 to 5 times and 32 to 35 degrees for 15 to 30 minutes, adding the raw materials of the processed selenium-rich grains, the selenium-rich cerasus humilis, the food-grade urease and the like into the fermentation water, uniformly mixing and stirring, adding the activated distiller's yeast into the raw materials, uniformly stirring, and fermenting by a liquid method;
e: fermentation management, namely stirring for 2 times every day in the first 5 days, each time for 2-3 minutes, stirring for 1 time every day in the 6 th to 10 th days, each time for 3 minutes, increasing oxygen to improve the activity of the saccharifying enzyme so as to promote the growth and the propagation of the saccharomycetes, sealing and fermenting after 10 days, controlling the fermentation temperature to be between 25 and 35 ℃, controlling the fermentation time to be between 20 and 30 days, and marking the fermentation to be mature when the feed liquid is separated and the fermentation liquid turns to dark brown;
f: extraction of SOD: cleaning Prunus humilis Bunge kernel, removing core, mashing, pulverizing dried fructus Rosae Normalis, mixing with 4 times of water amount of Rosa roxburghii Bunge, adding 85% food grade phosphoric acid to obtain SOD extraction buffer solution with 0.05-0.06 mol concentration, adding pulverized Prunus humilis Bunge and Rosa roxburghii Bunge, stirring, and leaching at room temperature for 7 days.
G: and (3) distillation: mixing fermented grains with SOD extract of Prunus humilis Bunge and Rosa roxburghii Tratt, distilling, removing 1 jin of wine head during distillation, stopping receiving wine (40-60 degree) according to the required alcohol content of normal wine, and burning the rest wine tail for 2 pots;
and H, emerald taking procyanidine, steaming the crushed black corncobs in a pot, steaming for 30-40 minutes after aeration for disinfection, leaching the procyanidine in a bath pot at the constant temperature of 30-50 ℃ for 100-120 minutes according to the proportion of the corncobs to the wine 1. The wine is aged for 10-15 minutes by an aging machine to obtain selenium-calcium-enriched procyanidin SOD wine, sampling and testing are carried out, the selenium content, the calcium content, the procyanidin content, the SOD content and the total flavone content are evaluated for grade quality, and then the wine is sealed in a ceramic wine storage container, protected from light, cooled in the shade and aged for 6-12 months.
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| 孙梦洋;张灿;陈亚淑;谢笔钧;孙智达;: "黑糯玉米芯花色苷提取工艺优化及抗氧化活性研究", 食品工业科技, no. 10, pages 307 - 312 * |
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