阅读说明：本技术 一种青稞药渣酒及其酿造方法 (Highland barley herb residue wine and brewing method thereof ) 是由 姚贤泽 杨生智 陈前锦 江丹 李长军 刘源才 杨强 刘鑫 于 2020-04-17 设计创作，主要内容包括：本发明提供一种青稞药渣酒及其酿造方法,所述酿造方法包括：将青稞药渣、清香大曲、清香小曲、糖化酶和酒糟混合,进行固态发酵酿酒；其中所述青稞药渣为青稞经提取青稞β-葡聚糖后的余料。本发明根据青稞药渣的特点,将其与清香大曲、清香小曲、糖化酶和酒糟混合进行固态发酵酿酒,可以使青稞药渣出酒率高达26.7％,折合成淀粉出酒率高达78％左右,基本能将青稞药渣中淀粉榨干取尽,实现青稞的充分利用；而且得到的原酒中乙酸乙酯含量最高能达到8.1g/L,杂醇油含量低,酒质特点突出,提高了青稞整体经济价值。本发明工艺简单,无需额外添置设备,同时也提升了酒糟的经济价值。(The invention provides highland barley herb residue wine and a brewing method thereof, wherein the brewing method comprises the steps of mixing highland barley herb residue, fragrant yeast, saccharifying enzyme and wine lees, and carrying out solid state fermentation wine brewing, wherein the highland barley herb residue is a residue of highland barley after highland barley is subjected to β -glucan extraction, the highland barley herb residue is mixed with the fragrant yeast, the saccharifying enzyme and the wine lees according to the characteristics of the highland barley herb residue to carry out solid state fermentation wine brewing, the wine yield of the highland barley herb residue can reach 26.7 percent, the wine yield is reduced to about 78 percent, starch in the herb residue highland barley can be squeezed completely basically, the highland barley is fully utilized, the ethyl acetate content in the obtained raw wine can reach 8.1 g/L at most, the fusel oil content is low, the wine quality characteristic is outstanding, the overall economic value of the highland barley is improved, the process is simple, additional equipment does not need to be added, and the economic value of the wine lees is also improved.)

1. A brewing method of highland barley herb residue wine is characterized by comprising the steps of mixing highland barley herb residue, fragrant Daqu, fragrant Xiaoqu, saccharifying enzyme and vinasse, and carrying out solid state fermentation brewing, wherein the highland barley herb residue is a residue of highland barley after highland barley β -glucan is extracted.

2. The brewing method of claim 1, wherein the mass ratio of the highland barley dregs, the aromatic yeast, the saccharifying enzyme and the distiller's grains is (0.05-0.07): (0.01-0.02): (0.005-0.01): 1.

3. Brewing method according to claim 1 or 2, characterized in that the fermentation temperature is 20-23 ℃ and the fermentation time is 15-17 days.

4. The brewing method according to claim 3, wherein after the fermentation is completed, distillation is performed so that the main alcohol content is up to 55 vol%.

5. The brewing method according to claim 1 or 2, further comprising the step of pre-treating the highland barley dregs: drying the highland barley dregs until the water content is 20-30%, and storing for 24-48 h.

6. The brewing method according to claim 1 or 2, characterized in that highland barley β -glucan is extracted by acid method.

7. The brewing method according to claim 1 or 2, wherein the saccharification enzyme has an activity of 10 ten thousand units/gram.

8. The brewing method according to claim 1 or 2, wherein the distiller's grains are fresh distiller's grains produced on the same day, and have an acidity of 0.5-0.8 and a water content of 68-70%.

9. A highland barley dregs liquor, which is characterized by being brewed by the brewing method of any one of claims 1 to 8.

Technical Field

The invention relates to the technical field of wine brewing, and particularly relates to highland barley herb residue wine and a brewing method thereof.

Background

Highland barley β -glucan is a main component of endosperm cell walls of highland barley grains, and accounts for about 75% of the dry weight of the cell walls, scientists found that highland barley β -glucan has the effects of reducing blood fat and cholesterol and preventing cardiovascular diseases at the end of the last 80 th century, and later, β -glucan has the effects of regulating blood sugar, improving immunity and resisting tumors, so that the highland barley β -glucan attracts wide attention all over the world.

Because highland barley β -glucan has good physiological action, more and more highland barley are used for extracting highland barley β -glucan, and the extracted residual material, namely highland barley dregs, is generally processed into feed.

However, the highland barley dregs still contain partial starch, and the highland barley dregs are processed into feed which does not embody the best use of the materials, so the invention aims to convert the partial starch into more economic raw wine by a brewing means and improve the overall use value of the highland barley.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides highland barley herb residue wine and a brewing method thereof.

The invention provides a brewing method of highland barley herb residue wine, which comprises the steps of mixing highland barley herb residue, fragrant Daqu, fragrant Xiaoqu, saccharifying enzyme and vinasse, and carrying out solid state fermentation brewing, wherein the highland barley herb residue is a residue of highland barley after highland barley β -glucan is extracted.

Compared with the common wine brewing raw materials, the highland barley dregs have lower starch content, the starch content in dry materials is about 37 percent, and the starch of the highland barley β -glucan after extraction can be modified to a certain degree, the saccharification effect is poor under the traditional Xiaoqu liquor brewing method, and the liquor yield is lower.

Through various trial and study, the invention discovers that the solid state fermentation brewing is carried out by mixing the highland barley dregs with the fragrant yeast, the saccharifying enzyme and the vinasse, so that the yield of the starch in the highland barley dregs can reach about 78 percent, the obtained wine has high ethyl acetate content, low fusel oil content and outstanding vinosity characteristics, and the overall economic value of the highland barley is improved.

Furthermore, the mass ratio of the highland barley dregs, the faint scent Daqu, the faint scent Xiaoqu, the saccharifying enzyme and the vinasse is (0.05-0.07): (0.01-0.02): (0.005-0.01): 1.

Further, the fermentation temperature is 20-23 ℃, and the fermentation time is 15-17 days.

Further, after completion of fermentation, distillation was carried out to reach 55 vol% of the main alcohol.

Further, the brewing method also comprises the following steps of pretreatment of the highland barley dregs: drying the highland barley dregs until the water content is 20-30%, and storing for 24-48 h.

Wherein, the highland barley dregs can be dried in a plate vacuum dryer at low temperature (less than 60 ℃) when being dried.

In the technical scheme, the water content of 20-30% can ensure the enzyme activity and the physical state of the medicine residue, and is favorable for the reaction of the residual citric acid, amylase and saccharifying enzyme in the medicine residue during the storage of 24-48h to produce the ester fragrance precursor.

The method comprises the following steps of taking highland barley, adding an acid solution into the highland barley, carrying out acid extraction at 40-60 ℃ to obtain an acid extract, adding α -amylase accounting for 0.05-0.2% of the mass of the acid extract and 0.2-0.6% of glucoamylase into the acid extract, carrying out enzymolysis at 40-60 ℃, carrying out enzyme deactivation treatment after the enzymolysis is finished to obtain an enzymolysis extract, centrifuging and concentrating the enzymolysis extract to obtain a concentrated solution, adding an ethanol solution into the concentrated solution, carrying out ethanol precipitation to obtain an ethanol precipitation solution, and filtering and drying the ethanol precipitation solution.

Further, the activity of the saccharifying enzyme is 10 ten thousand units/g.

Further, the vinasse is fresh vinasse produced on the same day, the acidity is 0.5-0.8, and the water content is 68-70%. The distiller's grains can be from any production line for brewing Chinese liquor from rice, wheat, sorghum, etc.

In a preferred embodiment of the invention, the brewing method comprises in particular the following steps:

(1) drying the highland barley dregs after extracting the highland barley β -glucan until the water content is 20-30%, and storing for 24-48 h;

(2) uniformly mixing the highland barley dregs obtained in the step (1), the faint scent Daqu, the faint scent Xiaoqu, the saccharifying enzyme and the vinasse according to the mass ratio of 0.05:0.02:0.01 (0.005-0.01): 1;

(3) fermenting the uniformly mixed materials at 20-23 ℃ for 15 days;

(4) distilling the fermented materials, connecting the main body wine to 55 vol%, and throwing grains.

The invention also provides the highland barley dregs wine brewed by the brewing method. The highland barley dregs wine obtained by the invention can be directly drunk and can also be used for preparing other wine products.

According to the characteristics of highland barley dregs, the fragrant yeast, the saccharifying enzyme and the vinasse are mixed for solid state fermentation wine brewing, the wine yield of the highland barley dregs can reach 26.7 percent, the wine yield is reduced to about 78 percent, starch in the highland barley dregs can be basically squeezed out, the highland barley is fully utilized, the content of ethyl acetate in the obtained raw wine can reach 8.1 g/L (100 vol%), the fusel oil content is low, the vinosity is remarkable, and the overall economic value of the highland barley is improved.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.

The following examples used the following raw and auxiliary materials:

vinasse: yellowish, loose and non-sticky, moderate husk content and sufficient water;

faint scent yeast: low-temperature fragrant Daqu in Shanxi Luliang;

faint scent starter: jin brand company green coat kwan-yin tuqu;

saccharifying enzyme which meets GB 8275-2009 food additive α -amylase preparation with specification of 10 ten thousand units/g;

the highland barley dregs are leftovers of highland barley after highland barley β -glucan extraction, the extraction process comprises the steps of taking highland barley medicinal materials, adding an acid solution, carrying out acid extraction at 40-60 ℃ to obtain an acid extracting solution, adding α -amylase accounting for 0.05-0.2% of the mass of the acid extracting solution and 0.2-0.6% of saccharifying enzyme into the acid extracting solution, carrying out enzymolysis at 40-60 ℃, carrying out enzyme deactivation treatment after the enzymolysis is finished to obtain an enzymolysis extracting solution, centrifuging and concentrating the enzymolysis extracting solution to obtain a concentrated solution, adding an ethanol solution into the concentrated solution, carrying out ethanol precipitation to obtain an ethanol precipitation solution, filtering and drying the ethanol precipitation solution.