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CN-122012205-A - Health care and health maintenance type yellow wine and brewing method thereof

CN122012205ACN 122012205 ACN122012205 ACN 122012205ACN-122012205-A

Abstract

The invention belongs to the technical field of yellow rice wine. The invention provides a health care health maintenance type yellow wine and a brewing method thereof, which comprises the steps of (1) mixing glutinous rice, corn and brown rice according to a mass ratio of 2 (0.3-0.5), adding functional auxiliary materials with a mass of 14-16% into the mixture, uniformly mixing to obtain a composite base material, S2 adding small yeast with a mass of 2-2.3% into the composite base material, 2.7-3% of aspergillus niger bran koji, 1.8-2% of activated yeast liquid and 5.8-6.2% of composite exogenous protective agent into the composite base material, uniformly stirring to obtain a fermentation material, S3, carrying out main fermentation and post fermentation on the fermentation material, filtering and sterilizing the fermentation material, and the preparation method of the functional auxiliary materials comprises the steps of crushing chickpea, adding water with a mass of 2-2.3 times that of the mass is soaked, adding cellulase and alpha-amylase, liquefying for 4-4.5 hours, adding saccharifying enzyme and beta-glucosidase, and saccharifying for 7-9 hours. The invention can effectively improve the alcoholic strength and isoflavone content of the prepared yellow wine.

Inventors

  • ZHANG JU
  • HE CHAOJUN
  • HOU PEI

Assignees

  • 河南玉见美酒酒业有限公司

Dates

Publication Date
20260512
Application Date
20260130

Claims (10)

  1. 1. A brewing method of health care and health maintenance type yellow wine is characterized by comprising the following steps: s1, uniformly mixing glutinous rice, corn and brown rice according to the mass ratio of (0.3-0.5) 1 to obtain a main material, adding functional auxiliary materials with the mass of 14-16% into the main material, and uniformly mixing to obtain a composite base material; s2, adding 2-2.3% of small yeast, 2.7-3% of aspergillus niger moldy bran, 1.8-2% of activated yeast liquid and 5.8-6.2% of composite exogenous protective agent into the composite base material obtained in the step S1, and stirring uniformly to obtain a fermentation material; S3, sequentially carrying out main fermentation and post fermentation on the fermentation material obtained in the step S2, filtering and sterilizing to obtain the health-care health-preserving yellow wine; Crushing chickpeas, adding 2-2.3 times of water into the chickpeas for 5-7 hours, adding cellulase and alpha-amylase into the chickpeas, liquefying the mixture at 58-60 ℃ for 4-4.5 hours, adding saccharifying enzyme and beta-glucosidase into the mixture, and saccharifying the mixture at 52-55 ℃ for 7-9 hours to obtain the functional auxiliary material; The composite exogenous protective agent comprises beta-cyclodextrin and trehalose, and the mass ratio of the beta-cyclodextrin to the trehalose is 1:2.
  2. 2. The method for brewing health-care yellow wine according to claim 1, wherein in the preparation of the functional auxiliary materials, the mass of cellulase is 0.08-0.1% of the mass of chickpea, and the mass of alpha-amylase is 0.35-0.4% of the mass of chickpea.
  3. 3. The method for brewing health-care yellow wine according to claim 1, wherein in the preparation of the functional auxiliary materials, the mass of saccharifying enzyme is 0.5-0.6% of the mass of chickpea, and the mass of beta-glucosidase is 0.25-0.28% of the mass of chickpea.
  4. 4. The method for brewing health-care yellow wine according to claim 1, wherein the preparation method of the composite exogenous protective agent is characterized in that water with the mass of 9-10 times of that of the beta-cyclodextrin is added into the beta-cyclodextrin, and after stirring for 70-100min at the constant temperature of 60-70 ℃, trehalose is added, and stirring is continued for 20-30min, so that the yellow wine is obtained.
  5. 5. The method for brewing health-care yellow wine according to claim 1, wherein in S2, the small starter comprises natural culture small starter and pure rhizopus small starter, and the mass ratio of the small starter to the pure rhizopus small starter is (0.8-1.3): 1.
  6. 6. The brewing method of the health care and health preserving type yellow wine according to claim 1, wherein in S2, the preparation method of the activated yeast liquid is that dried yeast and glucose solution are activated for 1h according to the proportion of 1g (9-10) mL, and then cooled to 25-28 ℃ to obtain the yellow wine.
  7. 7. The method for brewing health-care yellow wine according to claim 6, wherein the mass fraction of the glucose solution is 2+/-0.2%.
  8. 8. The brewing method of the health care yellow wine according to claim 1, wherein in S3, the fermentation temperature of main fermentation is controlled to be 30+/-1 ℃, and the fermentation time of the main fermentation is 4-5 d.
  9. 9. The brewing method of the health care yellow wine according to claim 1 or 8, wherein in S3, the fermentation temperature of post fermentation is controlled to be 16+/-1 ℃, and the fermentation time of post fermentation is 18-21 d.
  10. 10. A health care yellow wine prepared by the brewing method according to any one of claims 1 to 9.

Description

Health care and health maintenance type yellow wine and brewing method thereof Technical Field The invention belongs to the technical field of yellow rice wine, and particularly relates to health care type yellow rice wine and a brewing method thereof. Background The chickpea has the starch content of more than 60 percent (dry weight), contains chickpea isoflavone, has higher bioavailability although the content is lower than that of soybean, has edible and medicinal values, such as isoflavone, can reduce serum total cholesterol and triglyceride, plays a role in regulating lipid, can reduce inflammatory factors, and plays an anti-inflammatory role. Chickpea is introduced in the yellow wine brewing process, on one hand, high-content starch of the chickpea is degraded and utilized, which is beneficial to improving the alcoholic strength, and on the other hand, the chickpea isoflavone contained in the chickpea is dissolved in ethanol solution (namely wine body) to play a role in health care. How to increase the alcohol content and isoflavone content of the yellow wine is a subject worthy of research. Disclosure of Invention Aiming at the problems, the invention provides the health care type yellow wine and the brewing method thereof, which can effectively improve the alcoholic strength and isoflavone content of the prepared yellow wine. In order to achieve the above purpose, in a first aspect, the invention provides a brewing method of health care and health maintenance type yellow wine, comprising the following steps: s1, uniformly mixing glutinous rice, corn and brown rice according to the mass ratio of (0.3-0.5) 1 to obtain a main material, adding functional auxiliary materials with the mass of 14-16% into the main material, and uniformly mixing to obtain a composite base material; s2, adding 2-2.3% of small yeast, 2.7-3% of aspergillus niger moldy bran, 1.8-2% of activated yeast liquid and 5.8-6.2% of composite exogenous protective agent into the composite base material obtained in the step S1, and stirring uniformly to obtain a fermentation material; S3, sequentially carrying out main fermentation and post fermentation on the fermentation material obtained in the step S2, filtering and sterilizing to obtain the health-care health-preserving yellow wine; The preparation method of the functional auxiliary material comprises the steps of crushing chickpeas, adding 2-2.3 times of water into the chickpeas for 5-7 hours to obtain a soaked material, adding cellulase and alpha-amylase into the soaked material, liquefying the soaked material at 58-60 ℃ for 4-4.5 hours to obtain a liquefied material, adding saccharifying enzyme and beta-glucosidase into the liquefied material, and saccharifying the liquefied material at 52-55 ℃ for 7-9 hours to obtain the functional auxiliary material; The composite exogenous protective agent comprises beta-cyclodextrin and trehalose, and the mass ratio of the beta-cyclodextrin to the trehalose is 1:2. Further, in the preparation of the functional auxiliary material, the mass of the cellulase is 0.08-0.1% of the mass of the chickpea, and the mass of the alpha-amylase is 0.35-0.4% of the mass of the chickpea. Further, in the preparation of the functional auxiliary material, the mass of the saccharifying enzyme is 0.5-0.6% of the mass of the chickpea, and the mass of the beta-glucosidase is 0.25-0.28% of the mass of the chickpea. The preparation method of the composite exogenous protective agent comprises the steps of adding 9-10 times of water into beta-cyclodextrin, stirring at a constant temperature of 60-70 ℃ for 70-100min, adding trehalose, and continuing stirring for 20-30 min. In S2, the small starter comprises natural culture small starter and pure rhizopus small starter, and the mass ratio of the small starter to the pure rhizopus small starter is (0.8-1.3): 1. Further, in S2, the preparation method of the activated yeast solution comprises the steps of activating dry yeast and glucose solution according to a proportion of 1g (9-10) mL for 1h, and then cooling to 25-28 ℃ to obtain the activated yeast solution. Further, the mass fraction of the glucose solution is 2+/-0.2%. Further, in S3, the fermentation temperature of the main fermentation is controlled to be 30+/-1 ℃, and the fermentation time of the main fermentation is 4-5 d. Further, in S3, the fermentation temperature of post-fermentation is controlled to be 16+/-1 ℃, and the fermentation time of post-fermentation is 18-21 d. In a second aspect, the invention provides health care yellow wine prepared by the brewing method. Compared with the prior art, the invention has the following beneficial effects: On one hand, the added beta-glucosidase can be hydrolyzed into free isoflavone (such as chickpea sprout A) by the added beta-glucosidase, so that the chickpea isoflavone can be extracted by ethanol more easily, and the content of chickpea isoflavone of finally prepared yellow wine is improved. On the other hand, higher