CN104403871A - Preparation method for yellow bitter buckwheat wine - Google Patents
Preparation method for yellow bitter buckwheat wine Download PDFInfo
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Abstract
The invention relates to yellow bitter buckwheat wine and a preparation method of the yellow bitter buckwheat wine, and belongs to the technical field of wine brewing. The preparation method comprises the following steps: (1) preparing raw materials of bitter buckwheat and rice; (2) washing and soaking; (3) gelatinizing steamed materials; (4) performing culture saccharification; (5) activating active dry yeasts; (6) fermenting; (7) filtering. The yellow bitter buckwheat wine prepared by the method has the alcohol content of 8%-16% (V), the bioflavonoid content of 150-400 mg/L and the amino acid nitrogen content of being 1.8 times that of general yellow rice wine, has prevention and relief effects on blood pressure reduction, blood fat reduction, blood vessel softening, bacterial resistance and improvement on various physiological diseases of sub-health status and the like, and is novel healthcare yellow wine.
Description
Technical field
The present invention relates to a kind of Yellow wine of buckwheat and brewing method thereof, belong to brewing technical field.
Background technology
Bitter buckwheat is buckwheat dicotyledons, and formal name used at school hull buckwheat, be a kind of exclusive ancient crop of China, it mainly originates in the areas, ben mound such as Yunnan Province of China, Guizhou, Sichuan, Hunan, Hubei, Jiangxi.Radix Et Rhizoma Fagopyri Tatarici is the medicine-food two-purpose crop of rareness integrating Vitamin P complex, trace element and mineral substance, starch, VITAMIN, Mierocrystalline cellulose, fat, protein seven major nutrient in cereal crop, be described as " kings of five cereals ", Compendium of Material Medica records bitter buckwheat " effect of bitter, flat cold, useful strength, continuous spirit, sharp knowledge, wide chest, sending down abnormally ascending, stomach invigorating.Current clinical medicine is observed and is shown, bitter buckwheat has auxiliary therapeutic action to patients such as diabetes, hypertension, hyperlipidemia, coronary heart disease, obesity, and to the strong immunizing power of body, anti-oxidant, anti-aging and improve sub-health state and have active effect.
Bitter buckwheat, as a kind of important medicine-food two-purpose crop of China, has obtained in fields such as food, Chinese medicinal materials, makeup, feeds and has utilized more widely.Have data to show, bitter buckwheat is in the cultivated area of China and the 1st, the output Jun Ju world, and moreover, a large amount of buckwheats and buckwheat goods are also used for the export trade by China, sells to country of more than 30, the world, throughout five continents.Due to nutrition and health care effect that it is abundant, bitter buckwheat has been processed to numerous food raw material and finished product, as buckwheat seeds, buckwheat powder, tartary buckwheat noodle, tartarian buckwheet tea, buckwheat vinegar, Radix Et Rhizoma Fagopyri Tatarici wine etc.
At present, the general making method of Radix Et Rhizoma Fagopyri Tatarici wine is: with bitter buckwheat for raw material, with little song, head mold song etc. for saccharifying ferment, makes after adopting solid-state or semi-solid ferment through distillation again.The subject matter that the making method of this distillation type Radix Et Rhizoma Fagopyri Tatarici wine exists is, because the nutritive substances such as the flavones in bitter buckwheat, mineral substance, VITAMIN, amino acid are all not volatile, content in liquor is very low, and wherein most Flavonoid substances with nourishing function has run off all in vinasse.As can be seen here, this distillation type Radix Et Rhizoma Fagopyri Tatarici wine does not have health-care effect.
Patent application CN103627592A, name is called " preparation method of Yellow wine of buckwheat ", relates to a kind of preparation method of Yellow wine of buckwheat, comprising: A. is broken by buckwheat powder, blunge, boiling, spreading for cooling; B. in the bitter buckwheat after spreading for cooling, admix distiller's yeast, enter wine cellar fermentation, saccharification; C. carry out squeeze and filter to the bitter buckwheat after saccharification, obtaining filtrate is yellow rice wine.Patent application CN12332871A, name is called " a kind of Yellow wine of buckwheat and production method thereof ", disclosing one can vessel softening, human body is played to Yellow wine of buckwheat and the production method thereof of health-care effect, Yellow wine of buckwheat is combined by yellow rice wine (taking rice as raw material) and Radix Et Rhizoma Fagopyri Tatarici extracting solution, the key of the production method of Yellow wine of buckwheat is in yellow rice wine, add Radix Et Rhizoma Fagopyri Tatarici extracting solution, Radix Et Rhizoma Fagopyri Tatarici extracting solution can in three phases and yellow rice wine synthesis, i.e. synchronized compound, the secondary fermentation phase synthesizes, and makes respectively and mixes.All need through pretreatment technology such as grinding and processing at the bitter buckwheat of technique scheme Raw, and the inadequate Simple energy-saving of the preparation process of Yellow wine of buckwheat.
Summary of the invention
The object of this invention is to provide a kind of take Radix Et Rhizoma Fagopyri Tatarici as the method that main raw material brewages Yellow wine of buckwheat.
The present invention develops a kind of new Yellow wine of buckwheat brewing method, and the principal feature of its brewing method is, retains the nutritive ingredient of Radix Et Rhizoma Fagopyri Tatarici as far as possible, moves in wine body, to reach certain health-care effect by appropriate for the bioflavonoids contained by Radix Et Rhizoma Fagopyri Tatarici.Making method is with whole grain Radix Et Rhizoma Fagopyri Tatarici, and being equipped with a certain proportion of rice is raw material, and with head mold, bent and yeast saccharomyces cerevisiae is for saccharifying ferment, and after semi-solid ferment, direct filtration obtains Yellow wine of buckwheat, and overall making method with easy, quick, energy-conservation for feature.
The preparation method of Yellow wine of buckwheat of the present invention comprises the steps:
1. raw material
Radix Et Rhizoma Fagopyri Tatarici, rice.
2. cleaning and immersion
Radix Et Rhizoma Fagopyri Tatarici, rice use water being rinsed to drenching water outlet without muddiness, soaking 6h.
3. steaming gelatinization
The Radix Et Rhizoma Fagopyri Tatarici fully absorbed water and rice are mixed, at ambient pressure steaming gelatinization 30-40min, dry in the air cool for subsequent use.
4. culture saccharification
The cool steaming to room temperature of drying in the air is placed in the container of prior cleaning, sterilizing, by raw material heavy 0.5% admix head mold song, with gauze sealing, culture saccharification 24h at 25-30 DEG C.
5. the activation of active dry yeast
The ratio that active dry yeast raw material being weighed 0.1% is dissolved in 20mL4% glucose solution in 1g is dissolved, and activates 0.5-1h at 30 DEG C.
6. ferment
After raw saccharified end, the active dry yeast activated is added and mixes, sealing, 25-30 DEG C of bottom fermentation 5-7d.
7. filter
After fermentation ends, squeeze and filter is carried out to karusen, meet quality standard through inspection and namely obtain Yellow wine of buckwheat.
Mass ratio preferably 10%-90% in above-mentioned raw materials Radix Et Rhizoma Fagopyri Tatarici and rice shared by Radix Et Rhizoma Fagopyri Tatarici, be more preferably 20%-70%, most preferred is 30%.
The weight added water when above-mentioned raw materials Radix Et Rhizoma Fagopyri Tatarici and rice in steep is preferably the heavy 1-2.5 of raw material doubly, is more preferably 1.5-2 doubly.
Above-mentioned saccharification and fermenting process all can complete under normal temperature (general room temperature) condition, also can complete being no more than under the heat-retaining condition of 30 DEG C when room temperature is lower.
Above-mentioned active dry yeast also can adopt cultivation distiller's yeast to substitute, and can realize substantially identical effect.Be linked into the malt extract liquid test tube of 10mL sterilizing by yeast saccharomyces cerevisiae from slant tube in an aseptic environment, 30 DEG C of quiescent culture 24h, obtain distiller's yeast first order seed; First order seed is linked into the malt extract medium (250mL triangular flask) of 100mL sterilizing, 30 DEG C of quiescent culture 16-18h, obtain distiller's yeast secondary seed.The access amount of distiller's yeast secondary seed is 10% of fermentating liquid volume, then can ferment under above-mentioned similarity condition.
Raw material weight alleged by the present invention, all represents the gross weight before raw material cleaning if no special instructions.
Beneficial effect:
The Yellow wine of buckwheat that the present invention obtains, its ethanol content is 8%-16% (V), and Vitamin P complex content reaches 150-400mg/L, and amino-acid nitrogen is 1.8 times of general rice yellow rice wine, prove that in this Yellow wine of buckwheat, benefit materials content is higher, and certain health-care effect can be reached.Concerning adult, the general consumption that Vitamin P complex reaches health-care effect is 50mg every day, if the flavones content in Yellow wine of buckwheat is by 300mg/L, then drinking 150mL every day can play a role in health care.
The Yellow wine of buckwheat adopting the present invention to obtain is nutritious, containing appropriate Tartary buckwheat biological flavonoid, for hypotensive, reducing blood-fat, vessel softening, antibacterial, anti-oxidant and improve the multiple physiological maladiess such as sub-health state there is prevention and the effect that slows down, it is a kind of new type of health yellow rice wine.This invention, by the development and utilization widening roadbed for Radix Et Rhizoma Fagopyri Tatarici, enriches the kind of Tartary Buckwheat and Wine drink, all will have great significance for driving the physical and mental health of the development of related industries and raising human consumer.
Accompanying drawing explanation
Fig. 1: the schema of Yellow wine of buckwheat preparation method.
Embodiment
The following examples can make the present invention of those skilled in the art's comprehend, but do not limit the present invention in any way.
Embodiment 1: the preparation method of Yellow wine of buckwheat
1. raw material
20% Radix Et Rhizoma Fagopyri Tatarici, requires full seed, without going mouldy, and free from insect pests;
80% rice, requires that colourity is bright and clean, inclusion-free, without scab.
2. cleaning and immersion
Radix Et Rhizoma Fagopyri Tatarici, rice use water being rinsed to drenching water outlet without muddiness, adding the water soaking 6h of 1.5 times of weight.
3. steaming gelatinization
The Radix Et Rhizoma Fagopyri Tatarici fully absorbed water and rice are mixed, at ambient pressure steaming gelatinization 30min, dry in the air cool for subsequent use.
4. culture saccharification
The cool steaming to room temperature of drying in the air is placed in the container of prior cleaning, sterilizing, by raw material heavy 0.5% admix head mold song, with gauze sealing, culture saccharification 24h at 25 DEG C.
5. the activation of active dry yeast
The ratio that active dry yeast raw material being weighed 0.1% is dissolved in 20mL4% glucose solution in 1g is dissolved, and activates 1h at 30 DEG C.
6. ferment
After raw saccharified end, the active dry yeast activated is added and mixes, sealing, 25 DEG C of bottom fermentation 5d.
7. filter
After fermentation ends, squeeze and filter is carried out to karusen, meet quality standard through inspection and namely obtain Yellow wine of buckwheat.Product quality indicator is as shown in table 1.
Table 1 Yellow wine of buckwheat quality index
Embodiment 2: different yeast fermentation technological test
The distiller's yeast selecting purebred yeast saccharomyces cerevisiae (CGMCC 2.1364) to cultivate respectively and active dry yeast activation solution carry out the fermentation test of Yellow wine of buckwheat, and fermentation results is in table 2.From result, its quality of Yellow wine of buckwheat adopting different yeast to brewage and local flavor there is no too large difference, by contrast, adopt active dry yeast to carry out the activation treatment of fermenting and fermentation operation more easy.
The different yeast fermentation result of table 2
| Yeast species | Wine degree (v/v) | Acidity (g/L) | Amino nitrogen (mg/L) | Vitamin P complex (mg/L) |
| Cultivate distiller's yeast | 8.3 | 5.93 | 852 | 283 |
| Active dry yeast | 8.6 | 5.89 | 855 | 279 |
Embodiment 3: different material-water ratio zymotechnique test
From table 2, Yellow wine of buckwheat wine degree is not high, all can have a certain impact for the local flavor of wine and preservation, because this has been the fermentation test under different material-water ratio, study and the wine degree of fermentation obtained wine thereby liquid and other indexs whether can be made to be improved by controlling material-water ratio.Different material-water ratio fermentation test the results are shown in Table 3.From the experimental results, can improve wine degree and amino-acid nitrogen by reducing material-water ratio, the content of Vitamin P complex also increases simultaneously.
The different material-water ratio fermentation results of table 3
| Material-water ratio | Wine degree (v/v) | Acidity (g/L) | Amino nitrogen (mg/L) | Vitamin P complex (mg/L) |
| 1：1.5 | 10.6 | 6.36 | 1185 | 393 |
| 1：1.7 | 10.0 | 6.12 | 1083 | 320 |
| 1：2.0 | 8.6 | 5.89 | 855 | 279 |
| 1：2.5 | 7.0 | 5.52 | 671 | 159 |
Embodiment 4: different material ratio zymotechnique is tested
Still not high owing to being used alone its wine degree of Radix Et Rhizoma Fagopyri Tatarici fermentation Yellow wine of buckwheat, and cause heavy bitter taste because flavones content is high, therefore be carried out the fermentation test of different ratios of raw materials under the condition of 1:2 at material-water ratio, other conditions are substantially with embodiment 1, and test-results is in table 4.From the experimental results, by adding the rice of different ratios, wine degree and other index of Yellow wine of buckwheat all have a greater change, when rice ratio is 70%, the wine degree of Yellow wine of buckwheat is 15.8 degree, and amino acid nitrogen content is 485mg/L, Vitamin P complex concentration is 231mg/L, sensory evaluation delicate mouthfeel, micro-hardship, micro-acid, be comparatively applicable to drinking.Yellow wine of buckwheat Oranoleptic indicator, physical and chemical index and sanitary index detected result are in table 5.
Table 4 different material ratio fermentation results
| Qiao Mai ︰ rice | Wine degree (v/v) | Acidity (g/L) | Amino nitrogen (mg/L) | Vitamin P complex (mg/L) |
| 90︰10 | 9.1 | 5.64 | 486 | 366 |
| 70︰30 | 10.5 | 6.42 | 730 | 318 |
| 50︰50 | 13.4 | 5.82 | 664 | 342 |
| 30︰70 | 15.8 | 3.72 | 485 | 231 |
Table 5 Yellow wine of buckwheat Oranoleptic indicator, physical and chemical index and sanitary index
Claims (8)
1. a preparation method for Yellow wine of buckwheat, comprises the steps:
1) raw material:
Radix Et Rhizoma Fagopyri Tatarici, rice;
2) cleaning and immersion:
Radix Et Rhizoma Fagopyri Tatarici, rice use water being rinsed to drenching water outlet without muddiness, soaking 6h;
3) steaming gelatinization:
The Radix Et Rhizoma Fagopyri Tatarici fully absorbed water and rice are mixed, at ambient pressure steaming gelatinization 30-40min, dry in the air cool for subsequent use:
4) culture saccharification:
The cool steaming to room temperature of drying in the air is placed in the container of prior cleaning, sterilizing, by raw material heavy 0.5% admix head mold song, with gauze sealing, culture saccharification 24h at 25-30 DEG C;
5) activation of active dry yeast:
The ratio that active dry yeast raw material being weighed 0.1% is dissolved in 20mL4% glucose solution in 1g is dissolved, and activates 0.5-1h at 30 DEG C:
6) ferment:
After raw saccharified end, the active dry yeast activated is added and mixes, sealing, 25-30 DEG C of bottom fermentation 5-7d;
7) filter:
After fermentation ends, squeeze and filter is carried out to karusen, meet quality standard through inspection and namely obtain Yellow wine of buckwheat.
2. the preparation method of a kind of Yellow wine of buckwheat as claimed in claim 1, it is characterized in that, described active dry yeast is substituted with the distiller's yeast cultivated, the method of cultivating distiller's yeast is: be linked into the malt extract liquid test tube of 10mL sterilizing by yeast saccharomyces cerevisiae from slant tube in an aseptic environment, 30 DEG C of quiescent culture 24h, obtain distiller's yeast first order seed; First order seed is linked into the malt extract medium of 100mL sterilizing, 30 DEG C of quiescent culture 16-18h, obtain distiller's yeast secondary seed, and the access amount of distiller's yeast secondary seed is 10% of fermentating liquid volume.
3. the preparation method of a kind of Yellow wine of buckwheat as claimed in claim 1 or 2, is characterized in that, the mass ratio in described raw material Radix Et Rhizoma Fagopyri Tatarici and rice shared by Radix Et Rhizoma Fagopyri Tatarici is 10%-90%.
4. the preparation method of a kind of Yellow wine of buckwheat as claimed in claim 3, is characterized in that, the mass ratio of described Radix Et Rhizoma Fagopyri Tatarici is 20%-70%.
5. the preparation method of a kind of Yellow wine of buckwheat as claimed in claim 3, is characterized in that, the mass ratio of described Radix Et Rhizoma Fagopyri Tatarici is 30%.
6. the preparation method of a kind of Yellow wine of buckwheat as claimed in claim 1 or 2, is characterized in that, the weight added water when described raw material Radix Et Rhizoma Fagopyri Tatarici and rice in steep is 1-2.5 times that raw material is heavy.
7. the preparation method of a kind of Yellow wine of buckwheat as claimed in claim 6, is characterized in that, the weight added water when described raw material Radix Et Rhizoma Fagopyri Tatarici and rice in steep be raw material heavy for 1.5-2 doubly.
8. the Yellow wine of buckwheat prepared by the method described in the arbitrary claim of claim 1-7.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694341A (en) * | 2015-04-01 | 2015-06-10 | 山西农业大学 | Tartary buckwheat five-grain yellow rice wine produced through medium temperature Daqu and preparing method thereof |
| CN106318787A (en) * | 2016-11-18 | 2017-01-11 | 西华大学 | Preparing method of buckwheat wine |
| CN106591033A (en) * | 2016-11-30 | 2017-04-26 | 绍兴国家黄酒工程技术研究中心有限公司 | Production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor |
| CN106754120A (en) * | 2016-11-30 | 2017-05-31 | 绍兴国家黄酒工程技术研究中心有限公司 | A kind of production technology of liquefaction process Yellow wine of buckwheat |
| CN107502508A (en) * | 2017-09-14 | 2017-12-22 | 四川凤和黄酒有限责任公司 | Lemon yellow Wine drink and preparation method thereof |
| CN107603811A (en) * | 2017-10-27 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of bitter buckwheat wine |
| CN108148705A (en) * | 2018-02-05 | 2018-06-12 | 天津科技大学 | A kind of brewing method of hawthorn yellow wine and the hawthorn yellow wine of high flavones content |
| CN109609316A (en) * | 2019-01-30 | 2019-04-12 | 宣汉巴人地窖酒厂 | One kind having strong buckwheat odor type bitter buckwheat wine and its production method |
| CN109652260A (en) * | 2018-11-19 | 2019-04-19 | 甘肃五山池黄酒有限责任公司 | Yellow wine of buckwheat and its production technology |
| CN111254032A (en) * | 2020-04-01 | 2020-06-09 | 酉阳县土司府酒业有限公司 | Golden buckwheat and tartary buckwheat yellow wine and pure fermentation brewing process thereof |
| CN114644972A (en) * | 2022-04-01 | 2022-06-21 | 山西农业大学山西功能食品研究院 | Processing technology of tartary buckwheat yellow wine |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694341A (en) * | 2015-04-01 | 2015-06-10 | 山西农业大学 | Tartary buckwheat five-grain yellow rice wine produced through medium temperature Daqu and preparing method thereof |
| CN106318787A (en) * | 2016-11-18 | 2017-01-11 | 西华大学 | Preparing method of buckwheat wine |
| CN106754120B (en) * | 2016-11-30 | 2020-07-28 | 浙江树人学院 | Production process of buckwheat yellow wine by liquefaction method |
| CN106591033A (en) * | 2016-11-30 | 2017-04-26 | 绍兴国家黄酒工程技术研究中心有限公司 | Production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor |
| CN106754120A (en) * | 2016-11-30 | 2017-05-31 | 绍兴国家黄酒工程技术研究中心有限公司 | A kind of production technology of liquefaction process Yellow wine of buckwheat |
| CN107502508A (en) * | 2017-09-14 | 2017-12-22 | 四川凤和黄酒有限责任公司 | Lemon yellow Wine drink and preparation method thereof |
| CN107603811A (en) * | 2017-10-27 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of bitter buckwheat wine |
| CN108148705A (en) * | 2018-02-05 | 2018-06-12 | 天津科技大学 | A kind of brewing method of hawthorn yellow wine and the hawthorn yellow wine of high flavones content |
| CN108148705B (en) * | 2018-02-05 | 2021-03-16 | 天津科技大学 | Brewing method of hawthorn yellow wine and hawthorn yellow wine with high flavone content |
| CN109652260A (en) * | 2018-11-19 | 2019-04-19 | 甘肃五山池黄酒有限责任公司 | Yellow wine of buckwheat and its production technology |
| CN109609316A (en) * | 2019-01-30 | 2019-04-12 | 宣汉巴人地窖酒厂 | One kind having strong buckwheat odor type bitter buckwheat wine and its production method |
| CN111254032A (en) * | 2020-04-01 | 2020-06-09 | 酉阳县土司府酒业有限公司 | Golden buckwheat and tartary buckwheat yellow wine and pure fermentation brewing process thereof |
| CN114644972A (en) * | 2022-04-01 | 2022-06-21 | 山西农业大学山西功能食品研究院 | Processing technology of tartary buckwheat yellow wine |
| CN114644972B (en) * | 2022-04-01 | 2023-11-03 | 山西农业大学山西功能食品研究院 | Processing technology of tartary buckwheat yellow rice wine |
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Application publication date: 20150311 |