阅读说明：本技术 一种枸杞果粮酒及其制备方法 (Medlar fruit grain wine and preparation method thereof ) 是由 沈丽 马弘星 马弘月 程皓 蔡林森 李翠君 马贵 马小虎 于 2020-04-29 设计创作，主要内容包括：本发明涉及一种枸杞果粮酒,所述枸杞果粮酒由原料和辅料组成,所述原料包括小麦25-30份、玉米25-30份、大米6.25-7.5份、高粱10-12.5份、藜麦25-30份、糠皮29-30.9份和枸杞汁182.5-219份；所述辅料包括干酵母0.05-0.06份、复合麦曲16.71-17.98份和糖化酶0.1-0.12份；其中,所述复合麦曲的制备方法为：将小麦和豌豆按照质量比1:1混合、粉碎、加水成型、入室排放、养曲后得到复合麦曲。本发明的枸杞果粮酒,同时具有粮食和枸杞的风味特征,是其它单一的粮食酒和果酒所不具备的,是一种新型营养健康、风味独特的保健酒。(The invention relates to a medlar fruit grain wine, which consists of raw materials and auxiliary materials, wherein the raw materials comprise 25-30 parts of wheat, 25-30 parts of corn, 6.25-7.5 parts of rice, 10-12.5 parts of sorghum, 25-30 parts of quinoa, 29-30.9 parts of bran and 182.5-219 parts of medlar juice; the auxiliary materials comprise 0.05-0.06 part of dry yeast, 16.71-17.98 parts of compound wheat starter and 0.1-0.12 part of saccharifying enzyme; the preparation method of the compound wheat starter comprises the following steps: mixing wheat and peas according to the mass ratio of 1:1, crushing, adding water for forming, discharging in a room, and carrying out starter culture to obtain the composite wheat starter. The medlar fruit and grain wine has the flavor characteristics of grains and medlar, is not possessed by other single grain wine and fruit wine, and is novel health care wine with nutrition, health and unique flavor.)

1. The medlar fruit grain wine is characterized in that: the medlar fruit and grain wine is composed of raw materials and auxiliary materials, wherein the raw materials comprise 25-30 parts of wheat, 25-30 parts of corn, 6.25-7.5 parts of rice, 10-12.5 parts of sorghum, 25-30 parts of quinoa, 29-30.9 parts of bran coat and 182.5-219 parts of medlar juice;

the auxiliary materials comprise 0.05-0.06 part of dry yeast, 16.71-17.98 parts of compound wheat starter and 0.1-0.12 part of saccharifying enzyme;

the preparation method of the compound wheat starter comprises the following steps: mixing wheat and peas according to the mass ratio of 1:1, crushing, adding water for forming, discharging in a room, and carrying out starter culture to obtain the composite wheat starter.

2. The medlar fruit grain wine of claim 1, wherein: the preparation method of the compound wheat starter comprises the following steps:

(1) preparing materials: respectively pulverizing semen Tritici Aestivi and semen Pisi Sativi at a mass ratio of 1:1, sieving, and stirring for 20-50min to obtain adjuvants;

(2) adding water for forming: adding bran into the ingredients in the step (1), wherein the addition amount of the bran is 5% of the ingredients, adding water, stirring, pouring a yeast membrane, and treading into a yeast blank with the moisture content of 25-35%;

(3) and (3) discharging in a room: adjusting the temperature of a koji chamber to 15-20 ℃, after sterilization, paving bran on the ground of the koji chamber, putting the koji blanks obtained in the step (2) into the koji chamber to be arranged in rows, sealing the koji chamber, adjusting the temperature of the koji chamber to ensure that the rising speed is 40-50h, rising the temperature to 38-39 ℃, opening doors and windows, naturally cooling to dry the surfaces of the koji blanks, and fixing and forming to obtain initial composite wheat koji;

(4) and (3) yeast culture: and (4) controlling the temperature of a koji room to be 28-30 ℃, and drying the initial compound wheat koji obtained in the step (3) for 17-20 days to obtain the compound wheat koji.

3. The method for preparing the medlar fruit and grain wine according to claim 1, which is characterized in that: the preparation method comprises the following steps:

the method comprises the following specific steps:

(1) crushing and soaking

Pulverizing semen Tritici Aestivi, semen Maydis, rice, jowar and rhizoma et radix Veratri, mixing to obtain mixed grain, soaking in water to obtain soaked mixed grain;

(2) steaming grain, spreading and drying in the air, and adding fructus Lycii juice

Steaming the soaked mixed grains for 2-2.5h to obtain cooked grains;

steaming bran for 30-50 min;

uniformly spreading the steamed bran on a spreading and drying table, spreading cooked grains on the bran, spreading the bran on the cooked grains, spreading and drying for 40-50min, naturally cooling to 28-35 ℃, adding the medlar juice, and stirring to mix to obtain a mixed raw material;

(3) koji-making and saccharification

Adding the compound wheat starter and the saccharifying enzyme into the mixed raw materials, stirring to uniformly mix the wheat starter and the saccharifying enzyme, and putting the mixture into a thermostat for culturing for 12-15 hours to obtain a saccharified mixture;

(4) adding fructus Lycii juice, adding dry yeast, and fermenting

Sequentially adding fructus Lycii juice and dry yeast into the saccharified mixture, stirring to mix, controlling temperature at 20-23 deg.C, putting into a tank, and fermenting;

(5) distilling and grading to obtain wine

Separating the mash residue and the mash after fermentation, distilling the mash, taking wine in grades, detecting the sugar content of the mash residue, distilling when the sugar content is less than 1g/L, and taking wine in grades.

4. The method for preparing the medlar fruit and grain wine according to claim 3, wherein the water temperature for soaking in the water in the step (1) is 37-43 ℃.

5. The preparation method of the medlar fruit and grain wine according to claim 3, wherein the mass ratio of the medlar juice to the mixed grains in the step (2) is 1:1, and the mass ratio of the bran coats to the mixed grains is 1: 3.

6. The method for preparing the medlar fruit and grain wine according to the claim 3, wherein the adding amount of the compound wheat starter in the step (3) is 17.5 percent of the mixed grain.

7. The preparation method of the medlar fruit and grain wine according to claim 3, wherein the mass ratio of the medlar juice to the mixed grain in the step (4) is 1: 1.

8. The method for preparing the medlar fruit and grain wine according to claim 3, wherein the fermentation temperature in the step (4) is 17-37 ℃ for 20-25 days.

9. The preparation method of the medlar fruit and grain wine according to claim 3, wherein the sugar content of the mash is detected in the step (5), when the sugar content is more than 1g/L, the mash is continuously fermented until the sugar content is less than 1g/L, and then distillation and wine grading are carried out.

Technical Field

The invention relates to the field of wine manufacturing, in particular to a medlar fruit grain wine and a preparation method thereof.

Background

The plateau medlar contains rich nutrient components necessary for human bodies, such as carotene, thiamine, riboflavin, ascorbic acid, nicotinic acid, calcium, phosphorus, iron and the like, and the extract of the medlar has good immunoregulation function, anti-tumor function, anti-fatigue function, blood sugar reducing function, vision improving function, liver protecting function and hematopoietic function enhancing function.

At present, Chinese white spirits are various in variety, and are mainly strong-flavor type, Maotai-flavor type, rice-flavor type, fen-flavor type and mixed-flavor type according to flavor types. However, in any kind of flavor type of white spirit, grains are used as raw materials, and the white spirit is prepared by the processes of material selection, crushing, material blending, cooking, spreading for cooling, yeast adding and stirring, fermentation, distillation, storage, blending and the like. With the demand of people for wine, in recent years, grain wine is changed into fruit juice wine, and distilled wine is changed into brewed wine. The existing fruit and grain wine is mostly obtained by adopting a soaking mode, but the nutritive value of fruits in the wine, fruit and grain wine cannot be well improved.

Disclosure of Invention

Aiming at the defects of the prior art, the invention utilizes four grains and auxiliary bran skins, the grains and the medlar are mixed according to different proportions, and the medlar juice is added for a plurality of times for fermentation, filtration and distillation to obtain the nutritional wine, the wine not only concentrates the essences of the grains and fruits, but also has the flavor characteristics of the grains and the medlar, is not possessed by other single grain wine and fruit wine, and is a novel health care wine with nutrition, health and unique flavor.

The medlar fruit and grain wine consists of raw materials and auxiliary materials, wherein the raw materials comprise 25-30 parts of wheat, 25-30 parts of corn, 6.25-7.5 parts of rice, 10-12.5 parts of sorghum, 25-30 parts of quinoa, 29-30.9 parts of bran coat and 182.5-219 parts of medlar juice;

the auxiliary materials comprise 0.05 to 0.06 portion of dry yeast, 16.5 to 19.8 portions of compound wheat starter and 0.1 to 0.12 portion of saccharifying enzyme;

the preparation method of the compound wheat starter comprises the following steps: mixing wheat and peas according to the mass ratio of 1:1, crushing, adding water for forming, discharging in a room, and carrying out starter culture to obtain the composite wheat starter.

The preparation method of the composite wheat starter specifically comprises the following steps:

(1) preparing materials: respectively pulverizing semen Tritici Aestivi and semen Pisi Sativi at a mass ratio of 1:1, sieving, and stirring for 20-50min to obtain adjuvants;

(2) adding water for forming: adding bran into the ingredients in the step (1), wherein the addition amount of the bran is 5% of the ingredients by mass ratio, adding water, stirring, and treading into a yeast blank in a yeast membrane, wherein the water content of the yeast blank is 25-35%;

(3) and (3) discharging in a room: adjusting the temperature of a koji chamber to 15-20 ℃, after sterilization, paving bran on the ground of the koji chamber, putting the koji blanks obtained in the step (2) into the koji chamber to be arranged in rows, sealing the koji chamber, adjusting the temperature of the koji chamber to ensure that the rising speed is 40-50h, rising the temperature to 38-39 ℃, opening doors and windows, naturally cooling to dry the surfaces of the koji blanks, and fixing and forming to obtain initial composite wheat koji;

(4) and (3) yeast culture: and (4) controlling the temperature of a koji room to be 28-30 ℃, and drying the initial compound wheat koji obtained in the step (3) for 17-20 days to obtain the compound wheat koji.

A preparation method of medlar fruit and grain wine comprises the following steps:

the method comprises the following specific steps:

(1) crushing and soaking

Pulverizing semen Tritici Aestivi, semen Maydis, rice, jowar and rhizoma et radix Veratri, mixing to obtain mixed grain, soaking in water to obtain soaked mixed grain;

(2) steaming grain, spreading and drying in the air, and adding fructus Lycii juice

Steaming the soaked mixed grains for 2-2.5h to obtain cooked grains;

steaming bran for 30-50 min;

uniformly spreading the steamed bran on a spreading and drying table, spreading cooked grains on the bran, spreading the bran on the cooked grains, spreading and drying for 40-50min, naturally cooling to 28-35 ℃, adding the medlar juice, and stirring to mix to obtain a mixed raw material;

(3) koji-making and saccharification

Adding the compound wheat starter and the saccharifying enzyme into the mixed raw materials, stirring to uniformly mix the wheat starter and the saccharifying enzyme, and putting the mixture into a thermostat for culturing for 12-15 hours to obtain a saccharified mixture;

(4) adding fructus Lycii juice, adding dry yeast, and fermenting

Sequentially adding fructus Lycii juice and dry yeast into the saccharified mixture, stirring to mix, controlling temperature at 20-23 deg.C, putting into a tank, and fermenting;

(5) distilling and grading to obtain wine

Separating the mash residue and the mash after fermentation, distilling the mash, taking wine in grades, detecting the sugar content of the mash residue, distilling when the sugar content is less than 1g/L, and taking wine in grades.

Preferably, the water temperature for soaking in water in the step (1) is 37-43 ℃.

Preferably, in the step (2), the mass ratio of the medlar juice to the mixed grains is 1:1, and the mass ratio of the bran coats to the mixed grains is 1: 3.

Preferably, the adding amount of the compound wheat starter in the step (3) is 17.5 percent of the mixed grains

Preferably, the mass ratio of the medlar juice to the mixed grains in the step (4) is 1: 1.

Preferably, the temperature of the fermentation in step (4) is 17-37 ℃ for 20-25 days.

Preferably, the sugar content of the mash is detected in the step (5), when the sugar content is more than 1g/L, the mash is continuously fermented until the sugar content is less than 1g/L, and then distillation and wine grading are carried out.

The invention has the advantages of

The invention adds the compound wheat starter and the medlar juice at different stages, so that the fruit and grain mixed fermentation nutritional wine contains alcohols, esters, acids, aldehydes and ketones and aromatic compounds, wherein the alcohols, except ethanol, are most important, namely isobutanol, isoamylol, n-propanol and trace n-butanol, belongs to the main material sources of pure sweet and flavor enhancer, and plays an important role in forming wine body flavor and promoting the wine body to be full and thick; alcohols are also precursors to esters. The esters are aromatic compounds and are main factors for forming strong wine body aroma, and ethyl acetate, ethyl lactate, ethyl butyrate and ethyl caproate are important aroma components of the fruit and grain test wine. The fruit and grain test wine has more aroma and flavor substances, 19 flavor substances are detected, 8 types of undetermined flavor substances and 11 types of trace components are preliminarily determined, qualitatively and quantitatively;

the wolfberry juice is added before the starter is selected to better ensure that more microorganisms in the wheat starter have a space for fast growth, the wolfberry juice is added before the fermentation to ensure that dry yeast better participates in the fermentation process, and the combination of the dry yeast and the dry yeast further ensures that more amino acids and more flavor substances are generated in the whole fermentation process;

the medlar fruit and grain wine has the flavor characteristics of grains and medlar, is not possessed by other single grain wine and fruit wine, and is novel health care wine with nutrition, health and unique flavor.

Detailed Description

Example 1

The preparation method of the compound wheat starter comprises the following steps:

(1) preparing materials: respectively crushing wheat and peas according to the mass ratio of 1:1, sieving, and stirring () to uniformly mix the materials to obtain ingredients;

(2) adding water for forming: adding bran into the ingredients in the step (1), wherein the addition amount of the bran is 5% of the ingredients by mass ratio, adding water, stirring, and treading into a yeast blank in a yeast membrane, wherein the water content of the yeast blank is 25-35%;

(3) and (3) discharging in a room: adjusting the temperature of a koji chamber to 15-20 ℃, after sterilization, paving bran on the ground of the koji chamber, putting the koji blanks obtained in the step (2) into the koji chamber to be arranged in rows, sealing the koji chamber, adjusting the temperature of the koji chamber to ensure that the rising speed is 40-50h, rising the temperature to 38-39 ℃, opening doors and windows, naturally cooling to dry the surfaces of the koji blanks, and fixing and forming to obtain initial composite wheat koji;

(4) and (3) yeast culture: and (4) controlling the temperature of a koji room to be 28-30 ℃, and drying the compound wheat koji obtained in the step (3) for 17-20 days to obtain the compound wheat koji.

The composite wheat koji can be prepared in a plurality of steps, the preparation amount is selected according to the size of a koji chamber and the convenience of operation, the amount of barley and pea can be selected as long as the composite wheat koji is compounded in a mass ratio of 1:1, the addition amount of bran is added according to 5% of the total mass of pea and barley, and the bran is not involved with the brewing raw material of the medlar fruit grain wine.

Example 2

The medlar fruit and grain wine is composed of raw materials and auxiliary materials, wherein the raw materials comprise 25 parts of wheat, 25 parts of corn, 7.5 parts of rice, 11 parts of sorghum, 27 parts of quinoa, 29 parts of bran and 191 parts of medlar juice;

the auxiliary materials comprise 0.055 part of dry yeast, 16.71 parts of compound wheat starter and 0.12 part of saccharifying enzyme;

a preparation method of a medlar fruit and grain wine comprises the following steps:

the method comprises the following specific steps:

(1) crushing and soaking

Pulverizing semen Tritici Aestivi, semen Maydis, rice, jowar and rhizoma et radix Veratri, mixing to obtain mixed cereals, soaking in water at 37-43 deg.C to obtain mixed soaked cereals;

(2) steaming grain, spreading and drying in the air, and adding fructus Lycii juice

Steaming the mixed soaked grains for 2h to obtain cooked grains;

steaming bran for 30-50 min;

uniformly spreading the steamed bran coats on a spreading and drying table, spreading cooked grains on the bran coats, then spreading the bran coats on the cooked grains, spreading and drying in the air (40) for min, naturally cooling to 28-35 ℃, adding the medlar juice, and stirring to mix to obtain a mixed raw material, wherein the mass ratio of the medlar juice to the mixed grains is 2:1, and the mass ratio of the bran coats to the mixed grains is 3: 10;

(3) koji-making and saccharification

Adding the compound wheat starter and the saccharifying enzyme into the mixed raw materials, stirring to uniformly mix the wheat starter and the saccharifying enzyme, and putting the mixture into a thermostat for culturing for 12-15 hours to obtain a saccharified mixture;

(4) adding fructus Lycii juice, adding dry yeast, and fermenting

And sequentially adding medlar juice and dry yeast into the saccharified mixture, wherein the mass ratio of the medlar juice to the dry yeast to the saccharified mixture is 2: 1: stirring to mix, controlling the temperature to be 20-23 ℃, putting into a tank, and fermenting at the temperature of 17-37 ℃ for 20-25 days;

(5) distilling and grading to obtain wine

Separating the mash residue and the mash after fermentation, distilling the mash, and grading to obtain wine; detecting the sugar content of the mash, distilling when the sugar content is less than 1g/L, and taking wine by stages; when the sugar content is more than 1g/L, fermenting the mash until the sugar content is less than 1g/L, distilling, and grading to obtain wine.

Example 3

The medlar fruit and grain wine is composed of raw materials and auxiliary materials, wherein the raw materials comprise 30 parts of wheat, 30 parts of corn, 7 parts of rice, 10 parts of sorghum, 25 parts of quinoa, 30.5 parts of bran and 204 parts of medlar juice;

the auxiliary materials comprise 0.05 part of dry yeast, 17.85 parts of compound wheat starter and 0.11 part of saccharifying enzyme;

the preparation method of the medlar fruit grain wine is the same as that of the example 2.

Example 4

The medlar fruit and grain wine is composed of raw materials and auxiliary materials, wherein the raw materials comprise 27 parts of wheat, 27 parts of corn, 6.25 parts of rice, 12.5 parts of sorghum, 30 parts of quinoa, 30.6 parts of bran and 205 parts of medlar juice;

the auxiliary materials comprise 0.055 part of dry yeast, 17.98 parts of compound malt extract and 0.11 part of saccharifying enzyme

The preparation method of the medlar fruit grain wine is the same as that of the example 2.

Example 5

The medlar fruit and grain wine is composed of raw materials and auxiliary materials, wherein the raw materials comprise 28 parts of wheat, 28 parts of corn, 6.5 parts of rice, 11.5 parts of sorghum, 29 parts of quinoa, 30.9 parts of bran and 206 parts of medlar juice;

the auxiliary materials comprise 0.06 of dry yeast, 18 of compound wheat starter and 0.1 of saccharifying enzyme;

the preparation method of the medlar fruit grain wine is the same as that of the example 2.

Comparative example 1: the same procedure as in example 2 was repeated except that commercially available malt was used for the preparation of the fruit grain of Lycium barbarum.

Comparative example 2: the procedure of example 2 was followed except that the wolfberry juice was added only after the saccharification was completed.

Comparative example 3: soaking fructus Lycii in Chinese liquor.

The results of the fermentation process in example 2 are shown in Table 1

And (5) distilling the fruit and grain after the fermentation period is up to 22 days, the residual starch is 5.9 percent, and the residual sugar is 2.1 percent. After the fermentation is finished, the alcohol content of the mash fermentation product can reach a very high degree, a foundation is laid for distilling white spirit with higher alcohol content, the process optimization of the time further improves the wine yield in the fermentation process, and the fact that fresh fruit juice is added in the grain fermentation process has a fermentation optimization effect is shown. The distilled liquor obtained by fermenting fruit grains has higher total acid content, so that the taste of the liquor is better coordinated with the quality of the liquor, and the aging and storage effects of the liquor are better due to the high acidity of the liquor. The fermentation of the mash tends to be mild, so that the mash and the mash are fermented in a layered way in one fermentation process, and better difference is achieved for the subsequent fractional distillation and the classified storage of wine.

The head distilled liquors of examples 2 to 5 and comparative examples 1 and 2 and the liquor after immersion of comparative example 3 were examined and the results are shown in Table 2:

the head steaming wine-like ester substances are 4, the ethyl acetate content is higher and is 9.71g/l, the wine body is determined to be fen-flavor wine taking ethyl acetate as main body fragrance, and the composite fragrance of the medlar fruit and grain wine is a characteristic different from other fen-flavor wine along with trace ethyl lactate and more alcohol substances. The alcohol substance has higher content of isoamyl alcohol and n-propyl alcohol, and the taste of the wine is more exquisite and sweet due to more content of isoamyl alcohol.

In comparative example 1, commercial wheat starter is used, and in experimental comparison, although the difference of the components of the main flavor type is not very large, the difference of isoamyl alcohol, isobutyl alcohol, n-propyl alcohol and the like which affect the characteristic flavor and the taste of the wine is still found, and the self-made composite wheat starter can make the types and the quantity of the thalli more excellent to a greater extent, so that the produced wine has longer aftertaste and more unique characteristic.

The comparative example 2 is that the addition node and times of the medlar are changed, more aroma substances and nutrient components can not be excessively reserved, because the early addition is to better ensure that more microorganisms in the wheat koji have a space for fast growth, and the active dry yeast added in the later period is better involved in the fermentation process, so that more amino acids and more flavor substances are generated in the whole fermentation process, and the existing fermentation process is more advantageous.

Comparative example 3 is an embodiment of soaking wine, but the difference is that the fresh medlar is soaked, and finally white wine is obtained through precipitation and filtration, the white wine is not easy to store for a long time, has yellowish color and less thorough brightness, and the flavor of the soaked wine is medlar flavor, and the taste of the wine is slightly bitter.