CN108676648A - A kind of kahikatea young pilose antler yellow rice wine and its processing technology rich in Fuscoporia obliqua polysaccharide - Google Patents
A kind of kahikatea young pilose antler yellow rice wine and its processing technology rich in Fuscoporia obliqua polysaccharide Download PDFInfo
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Abstract
The invention discloses a kind of kahikatea young pilose antler yellow rice wine and its processing technology rich in Fuscoporia obliqua polysaccharide, are related to yellow rice wine technical field, are specifically made of following raw material：Millet, long-grained nonglutinous rice, wheat koji, Inonotus obliquus and red yeast rice, production method include steaming, preceding ferment, main ferment, rear ferment, press filtration and packing.The present invention increases amino acid, polypeptide, minerals equal size, and impart the functional active substances such as Fuscoporia obliqua polysaccharide by the synergistic effect of wheat koji, Inonotus obliquus, red yeast rice on the original nutrition foundation of yellow rice wine, enhances nutrition and the function of yellow rice wine.
Description
Technical field
The present invention relates to yellow rice wine technical fields, and in particular to a kind of kahikatea young pilose antler yellow rice wine rich in Fuscoporia obliqua polysaccharide and its adds
Work technique.
Background technology
Yellow rice wine is the wine kind that China has long history culture background, and because initial wine liquid Huang is bright, color and luster is orange or is in amber
Amber color, it is as clear as crystal, it gives off a strong fragrance, sweet delicious, flavor is mellow therefore referred to as yellow rice wine, contains abundant sugar, amino acid, organic
Acid, esters, glycerine and vitamin etc., delicious flavour, wine degree is low, full of nutrition, is known as " liquid cake ".Chinese tradition is made
The technical process of yellow rice wine is：- steamed rice-meal-that dries in the air falls cylinder and ferments and-opens rake-altar ferments-and decoct wine-packaging rice steeping.And
Traditional process for making yellow rice wine distiller's yeast is single, and alcoholization and diastatic fermentation are not thorough, and wine degree is low, distillation yield is difficult to control, and mouth
Feel single, easy to be rancid.And due to the limitation of traditional handicraft, drinking for yellow rice wine has to by fermenting twice, especially secondary
Fermentation, the time is very long, almost impotable in the time for not being up to 1 year or more, even drinks, also much low
In its original color and luster, taste and nutrition.
China Patent No. CN103725478B discloses a kind of aweto yellow wine and its brewage process, with culture medium of Cordyceps militaris and glutinous
Meter Gong Wei liquor-making raw materials, culture medium of Cordyceps militaris drying crush, and after gallisizing enzyme is directly saccharified, culture medium of Cordyceps militaris is saccharified
Liquid is directly appended in glutinous rice saccharified liquid by rushing in the form of cylinder；Using culture medium of Cordyceps militaris as raw material, culture medium of Cordyceps militaris, which removes, to be contained for the invention
There is cordyceps sporophore, also contains some sightless harmful microorganism bacterium, directly do raw material, easily cause yellow wine fermentation process
Rancid phenomenon；Secondly, which makes fermentation initial stage, wine with culture medium of Cordyceps militaris saccharified liquid and glutinous rice saccharified liquid main ferment jointly
The just sugar containing high concentration in grain, maintains the hyperosmosis of mash, this will seriously affect the activity of yeast, make saccharification and ferment
Female alcoholic fermentation is uneven, and then influences the mouthfeel and quality of yellow rice wine；Furthermore it needs that the auxiliary saccharification of sterling carbohydrase is added,
Increase production cost.
Invention content
It is an object of the invention to overcome the defect of the above-mentioned prior art, a kind of kahikatea rich in Fuscoporia obliqua polysaccharide is provided
Fine and soft yellow rice wine and its processing technology, by the synergistic effect of wheat koji, Inonotus obliquus, red yeast rice, on the original nutrition foundation of yellow rice wine,
Amino acid, polypeptide, minerals equal size are increased, and imparts the functional active substances such as Fuscoporia obliqua polysaccharide, enhances Huang
The nutrition of wine and function.
In order to solve the defects of prior art, the present invention uses technical solution below：
A kind of kahikatea young pilose antler yellow rice wine and its processing technology rich in Fuscoporia obliqua polysaccharide, are made of following raw material：Millet, Xian
Rice, wheat koji, Inonotus obliquus and red yeast rice, production method include following following steps：
S1, steaming：After millet, long-grained nonglutinous rice are cleaned up, room temperature clear water impregnate 48~72h, after with clear water leaching go to starch, boiling
It about 40 minutes, stirs halfway once, while spooning boiling water；It is required that outer hard interior soft, interior without the raw heart, millet, polished rice are spread out in as possible
Should not be too thick on food steamer, the transmission of heat is influenced, the material moisture 70%~80% after cooking；
S2, preceding ferment：By water drenching cool down the material that cooks be placed in fermentation tank, admix quality of material 80%~100% water,
4%~10% wheat koji and 2%~5% distiller's yeast are uniformly mixed, 20~30h of diastatic fermentation under the conditions of 22~25 DEG C；Wheat koji is
Yellow rice wine provides various enzymes, mainly amylase and protease, and saccharification stage wheat koji generates a variety of liquefying amylases, rapid liquid
Change starch and generate dextrin, maltose and glucose, reduce mash concentration, protease then hydrolyze protein in material formed polypeptide,
The nitrogenous compounds such as small peptide and amino acid assign the distinctive flavor of yellow rice wine, and a variety of nutriments generated through wheat koji effect may be used also
It is supplied to yeast and Inonotus obliquus as nutriment, it is made to breed rapidly, as the dissolved oxygen in distiller's wort is consumed, yeast is thin
When born of the same parents' concentration gradually rises and arrives quite high, into main fermentation stage, i.e. alcoholic fermentation.
S3, main ferment：When increasing to 8%~10% to content of reducing sugar in wine Miao, Inonotus obliquus zymotic fluid is admixed, in 28~35
It ferments under the conditions of DEG C, opens rake once every 6h later, continuously open rake 8 times and open rake sooner or later daily once later, keep 7~10d；It is main
Fermentation stage, alcoholic fermentation is vigorous, and alcohol concentration rises very fast, and sugar gradually decreases in wine Miao, by the main fermentation of 7~10d,
Metabolite Accumulation is more in mash, and the vital movement and fermentation of yeast are opposite to die down, and opens rake ventilation, excludes in distiller's wort
Carbon dioxide makes fermented grain and oxygen suitably contact, and yeast is contributed to contact fresh oxygen, maintains activity, and the metabolism such as alcohol is overcome to produce
Inhibition of the object to it.
S4, rear ferment：Ferment 30~45d under the conditions of 12~18 DEG C；Ferment continues to decompose remaining starch and sugar, initial stage afterwards
Since sugared content is still higher and the effect of temperature environment still suitable yeast bacterium, continue to generate alcohol at this time, alcohol content is apparent
Rise, waits for fermentation ends, the alcohol content of distiller's wort is up to 16% or more.
S5, press filtration, packing：Fermentation liquid is decocted into wine after squeezing, filtering, clarification, closed preservation ageing 6 after dispensing while hot
~12 months.
The kahikatea young pilose antler of the present invention belongs to Basidiomycotina, Hymenomycetes, non-brown Zoopagales, Hymenochaetaceae, brown transverse hole fungus and belongs to food
With medicinal fungi, also known as Inonotus obliquus, kahikatea young pilose antler is full of nutrition, and medical value is high, contains polysaccharide, inonotus obliquus, the brown hole of birch
Mykol and a variety of oxidation triterpene compounds, a variety of lanosterol type triterpene compounds, lignin, catechol isoreactivity at
Point.Pharmacology test proves：Inonotus obliquus have significantly inhibit growth of tumour cell, enhancing body's immunity, it is anti-oxidant and
It is antiviral and other effects, it can be used for the prevention and treatment of the major diseases such as malignant tumour, diabetes and angiocardiopathy；External mouse
Experiment shows that Fuscoporia obliqua polysaccharide has the work(such as antitumor activity, hypoglycemic activity, immunoregulatory activity, anti-oxidant, reducing blood lipid
Can, Inonotus obliquus alcohol is Lanostane-type triterpenoids class compound, and content is high in Inonotus obliquus, antitumor activity, is the brown hole of birch
The main anti-tumor active constituent of bacterium.Inonotus obliquus zymotic fluid is added in the main fermentation starting stage in the Fuscoporia obliqua polysaccharide present invention,
On the one hand, nutrition and the functionality that can increase yellow rice wine, improve the immunity of the human body, and the preceding ferment stage reduces mash concentration, forms
A variety of nutriments provide growing environment for Inonotus obliquus, and Inonotus obliquus is raw in the liquid containing culture medium and dissolved oxygen
It is long, promote it to convert starch or monosaccharide to expensive functional component-Fuscoporia obliqua polysaccharide, secondly, the fiber in wheat koji
The enzyme systems such as plain enzyme, amylase, protease act on the Inonotus obliquus cell of decline or aging, can accelerate intracellular Inonotus obliquus
The release of polysaccharide and Inonotus obliquus alcohol isoreactivity ingredient, further increases the nutrition of kahikatea young pilose antler yellow rice wine；On the other hand, be saccharified rank
Section, wheat koji convert much starch to fermentable sugar timesharing, and the osmotic pressure of mash can rise thousands of times or even 10,000 times or more,
The serious metabolic activity for inhibiting yeast is made slowing for alcoholic fermentation by this, and Inonotus obliquus zymotic fluid is added at this time, can drop
The osmotic pressure of low mash alleviates this inhibiting effect, and it is more to generate Inonotus obliquus using starch or monosaccharide as the energy for Inonotus obliquus
Sugar competes substrate with wheat koji to a certain extent, will slow down the speed of liquefying amylase generation reduced sugar, to play control wine with dregs
The effect of liquid concentration of reduced sugar and osmotic pressure ensure that the metabolic capability of yeast cells, keep starch saccharification and alcoholic fermentation ingenious
Cooperation, it is mutually coordinated, avoid the appearance again of high sugar and hyperosmosis situation, promote fermentation be normally carried out, shorten main ferment and
The ferment time afterwards.
Further, the addition of the Inonotus obliquus zymotic fluid is the 15%~50% of quality of material.
Further, the addition of the Inonotus obliquus zymotic fluid is the 35% of quality of material.
Further, the Inonotus obliquus is fructification or the mycelia of leucopaxillus giganteus and white stake mushroom.
Further, the Inonotus obliquus zymotic fluid is made by following steps：The Inonotus obliquus that slant tube purifies is taken to connect
Kind in filling in the 250mL triangular flasks of fermentation medium 100mL, 28 DEG C, 3~5d of 140rpm shaken cultivations.Mycelia grows at this time
Speed is fast, mycelia is dense, and activity is high.
Further, the fermentation medium is glucose 10g, starch 15g, yeast powder 3.5g, peptone 0.5g, wheat bran
20g, potassium dihydrogen phosphate 3g, magnesium sulfate 1.5g, vitamin B1 10mg, biotin 0.1mg, 1L ddH2O.
Further, the addition of the wheat koji is the 7% of quality of material, and the addition of distiller's yeast is quality of material
3.6%.
Further, the wheat koji water content is 14%~16%, and saccharifying enzymic activity is the 1g songs energy at 30 DEG C per hour
Generate 700~l000mg glucose.
Further, the red yeast rice of quality of material 0.05%~0.15% is added in the step S4.Wheat koji liquefaction type starch
Enzyme is not acidproof, and after the main ferment stage, the pH of distiller's wort stablizes between 3.8~4.4, so that the liquefying amylase of wheat koji is passivated, no
Hydrolysis can be given full play to, when especially making liquor-making raw material with millet, long-grained nonglutinous rice, since amylose content is more, after gelatinization easily
Aging will influence distillation yield, and therefore, the strong red yeast rice of rear ferment stage supplement acid resistance is made up, with ensure saccharification it is smooth into
Row, material utilization are high；Major microorganisms are monascus in red yeast rice, and monascus likes moist, acidproof, ethanol-tolerant, optimal pH 3.5
~5.0, can overriding mould and vigorous growth, so that acid nonfast mould is inhibited, reduce rancid probability, saccharification can be secreted
Enzyme, protease and Esterified Enzyme etc.；Glucoamylase hydrolysis starch ultimately generates glucose, and can generate citric acid, succinic acid, ethyl alcohol,
Haematochrome or uranidin etc. are also secreted, these organic acids make yellow rice wine have sweet taste the flavor and buffering important role of yellow rice wine
With sticky sense；Later stage is acted on the mycoprotein in distiller's wort, is resolved into due to alcohol concentration height, a large amount of thalline self-dissolvings, protease
Peptide and amino acid increase the nutritional ingredient and flavor substance of yellow rice wine.
Further, acid protease can also be added in the step S4.
The beneficial effects of the invention are as follows：
1. Inonotus obliquus zymotic fluid is added in the main ferment starting stage in the present invention, a variety of nutriments that preceding ferment stage is formed,
Good environment is provided for Inonotus obliquus growth, promotes it that starch or monosaccharide are converted Fuscoporia obliqua polysaccharide, secondly, in wheat koji
The enzyme systems such as cellulase, amylase, protease act on the Inonotus obliquus cell of decline or aging, intracellular birch can be accelerated
The release of obliquus polysaccharide and Inonotus obliquus alcohol isoreactivity ingredient, Fuscoporia obliqua polysaccharide content is up to 25.45mg/L in yellow rice wine, increases
Nutrition and the functionality of yellow rice wine are added.
2. Inonotus obliquus zymotic fluid is added in the main ferment starting stage in the present invention, the osmotic pressure of mash can be reduced, alleviates sugar
The high sugar and hyperosmosis environment that the change stage generates are to the inhibiting effect of the metabolic activity of yeast, and secondly Inonotus obliquus is with starch
Or monosaccharide is the energy, generates Fuscoporia obliqua polysaccharide, competes substrate with wheat koji to a certain extent, will slow down liquefying amylase generation
The speed of reduced sugar ensure that the metabolic energy of yeast cells to play the role of controlling mash concentration of reduced sugar and osmotic pressure
Power makes starch saccharification and the ingenious cooperation of alcoholic fermentation, mutually coordinated, promotes fermentation to be normally carried out, can shorten main ferment and rear ferment
Time.
3. the strong red yeast rice of acid resistance is added in the ferment stage after, can make up the acid nonfast disadvantage of wheat koji liquefying amylase, protects
Card saccharification is smoothed out, and improves distillation yield, and material utilization is high, residual starch content is low.
4. red yeast rice is added in the ferment stage after, increases the flavor substance and nutritional ingredient of yellow rice wine, the major microorganisms in red yeast rice
Monascus can secrete carbohydrase, protease and Esterified Enzyme etc.；Glucoamylase hydrolysis starch ultimately generates glucose, and can generate lemon
Lemon acid, succinic acid, ethyl alcohol, also secrete haematochrome or uranidin etc., these organic acids are very heavy to the flavor and cushioning effect of yellow rice wine
It wants, makes yellow rice wine that there is sweet taste and sticky sense；Later stage is acted on due to alcohol concentration height, a large amount of thalline self-dissolvings, protease in distiller's wort
Mycoprotein, resolve into peptide and amino acid, increase the nutritional ingredient and flavor substance of yellow rice wine.
5. the present invention, by the synergistic effect of wheat koji, Inonotus obliquus, red yeast rice, the kahikatea young pilose antler yellow rice wine appearance fermented is in amber
Amber color, it is glossy, without aggregation, mouthfeel is soft, slight bitter returns sweet, free from extraneous odour；Wine body is coordinated, the typical style with yellow rice wine；Its
Physical and chemical index complies fully with《GB/T 13662-2008 yellow rice wine》National standard.
Specific implementation mode
Below in conjunction with embodiment, technical solution is clearly and completely described.Obviously, described embodiment is only
Only it is a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiment of the present invention, ordinary skill
The every other embodiment that personnel are obtained without creative efforts, shall fall within the protection scope of the present invention.
One, embodiment
Embodiment 1
A kind of kahikatea young pilose antler yellow rice wine rich in Fuscoporia obliqua polysaccharide, is made of following raw material：The brown hole of millet, long-grained nonglutinous rice, wheat koji, birch
Bacterium and red yeast rice, production method include following following steps：
S1, steaming：After millet, long-grained nonglutinous rice are cleaned up, room temperature clear water impregnate 48~72h, after with clear water leaching go to starch, boiling
It about 40 minutes, stirs halfway once, while spooning boiling water；
S2, preceding ferment：The material that cooks that water drenching cools down is placed in fermentation tank, the water of quality of material 80%, 4% wheat are admixed
The bent distiller's yeast with 2% is uniformly mixed, diastatic fermentation 30h under the conditions of 22 DEG C；
S3, main ferment：When increasing to 8% to content of reducing sugar in wine Miao, the Inonotus obliquus zymotic fluid of quality of material 15% is admixed,
It ferments under the conditions of 28 DEG C, opens rake once every 6h later, continuously open rake 8 times and open rake sooner or later daily once later, keep 10d；
S4, rear ferment：The red yeast rice of quality of material 0.05% is added, ferment 45d under the conditions of 12 DEG C；
S5, press filtration, packing：Fermentation liquid is decocted into wine after squeezing, filtering, clarification, closed preservation ageing 6 after dispensing while hot
~12 months.
The wheat koji water content is 14%~16%, saccharifying enzymic activity be 1g songs can generate 700 at 30 DEG C per hour~
L000mg glucose.The Inonotus obliquus is the mycelia of Inonotus obliquus, and the Inonotus obliquus zymotic fluid is made by following steps：It takes
The Inonotus obliquus of slant tube purifying is inoculated in the 250mL triangular flasks for filling fermentation medium 100mL, and 28 DEG C, 140rpm shakes
Swing culture 3d.The fermentation medium is glucose 10g, starch 15g, yeast powder 3.5g, peptone 0.5g, wheat bran 20g, phosphoric acid
Potassium dihydrogen 3g, magnesium sulfate 1.5g, vitamin B1 10mg, biotin 0.1mg, 1L ddH2O。
Embodiment 2
A kind of kahikatea young pilose antler yellow rice wine rich in Fuscoporia obliqua polysaccharide, is made of following raw material：The brown hole of millet, long-grained nonglutinous rice, wheat koji, birch
Bacterium and red yeast rice, production method include following following steps：
S1, steaming：After millet, long-grained nonglutinous rice are cleaned up, room temperature clear water impregnate 48~72h, after with clear water leaching go to starch, boiling
It about 40 minutes, stirs halfway once, while spooning boiling water；
S2, preceding ferment：The material that cooks that water drenching cools down is placed in fermentation tank, the water of quality of material 90%, 6% wheat are admixed
The bent distiller's yeast with 3% is uniformly mixed, diastatic fermentation 28h under the conditions of 23 DEG C；
S3, main ferment：When increasing to 9% to content of reducing sugar in wine Miao, the Inonotus obliquus zymotic fluid of quality of material 25% is admixed,
It ferments under the conditions of 30 DEG C, opens rake once every 6h later, continuously open rake 8 times and open rake sooner or later daily once later, keep 9d；
S4, rear ferment：The red yeast rice of quality of material 0.075% is added, ferment 40d under the conditions of 13 DEG C；
S5, press filtration, packing：Fermentation liquid is decocted into wine after squeezing, filtering, clarification, closed preservation ageing 6 after dispensing while hot
~12 months.
The wheat koji water content is 14%~16%, saccharifying enzymic activity be 1g songs can generate 700 at 30 DEG C per hour~
L000mg glucose.The Inonotus obliquus is the mycelia of Inonotus obliquus, and the Inonotus obliquus zymotic fluid is made by following steps：It takes
The Inonotus obliquus of slant tube purifying is inoculated in the 250mL triangular flasks for filling fermentation medium 100mL, and 28 DEG C, 140rpm shakes
Swing culture 3.5d.The fermentation medium is glucose 10g, starch 15g, yeast powder 3.5g, peptone 0.5g, wheat bran 20g, phosphorus
Acid dihydride potassium 3g, magnesium sulfate 1.5g, vitamin B1 10mg, biotin 0.1mg, 1L ddH2O。
Embodiment 3
A kind of kahikatea young pilose antler yellow rice wine rich in Fuscoporia obliqua polysaccharide, is made of following raw material：The brown hole of millet, long-grained nonglutinous rice, wheat koji, birch
Bacterium and red yeast rice, production method include following following steps：
S1, steaming：After millet, long-grained nonglutinous rice are cleaned up, room temperature clear water impregnate 48~72h, after with clear water leaching go to starch, boiling
It about 40 minutes, stirs halfway once, while spooning boiling water；
S2, preceding ferment：The material that cooks that water drenching cools down is placed in fermentation tank, the water of quality of material 90%, 7% wheat are admixed
The bent distiller's yeast with 3.6% is uniformly mixed, diastatic fermentation 25h under the conditions of 24 DEG C；
S3, main ferment：When increasing to 9% to content of reducing sugar in wine Miao, 35% Inonotus obliquus zymotic fluid of quality of material is admixed, in
It ferments under the conditions of 31 DEG C, opens rake once every 6h later, continuously open rake 8 times and open rake sooner or later daily once later, keep 8d；
S4, rear ferment：The red yeast rice of quality of material 0.1% is added, ferment 35d under the conditions of 15 DEG C；
S5, press filtration, packing：Fermentation liquid is decocted into wine after squeezing, filtering, clarification, closed preservation ageing 6 after dispensing while hot
~12 months.
The wheat koji water content is 14%~16%, saccharifying enzymic activity be 1g songs can generate 700 at 30 DEG C per hour~
L000mg glucose.The Inonotus obliquus is the fructification of Inonotus obliquus, and the Inonotus obliquus zymotic fluid is made by following steps：
The Inonotus obliquus that slant tube purifies is taken to be inoculated in the 250mL triangular flasks for filling fermentation medium 100mL, 28 DEG C, 140rpm
Shaken cultivation 4d.The fermentation medium is glucose 10g, starch 15g, yeast powder 3.5g, peptone 0.5g, wheat bran 20g, phosphorus
Acid dihydride potassium 3g, magnesium sulfate 1.5g, vitamin B1 10mg, biotin 0.1mg, 1L ddH2O。
Embodiment 4
A kind of kahikatea young pilose antler yellow rice wine rich in Fuscoporia obliqua polysaccharide, is made of following raw material：The brown hole of millet, long-grained nonglutinous rice, wheat koji, birch
Bacterium and red yeast rice, production method include following following steps：
S1, steaming：After millet, long-grained nonglutinous rice are cleaned up, room temperature clear water impregnate 48~72h, after with clear water leaching go to starch, boiling
It about 40 minutes, stirs halfway once, while spooning boiling water；
S2, preceding ferment：The material that cooks that water drenching cools down is placed in fermentation tank, admix quality of material 100% water, 8%
Wheat koji and 4.3% distiller's yeast, be uniformly mixed, diastatic fermentation 23h under the conditions of 24 DEG C；
S3, main ferment：When increasing to 10% to content of reducing sugar in wine Miao, 43% Inonotus obliquus zymotic fluid of quality of material is admixed,
It ferments under the conditions of 33 DEG C, opens rake once every 6h later, continuously open rake 8 times and open rake sooner or later daily once later, keep 7d；
S4, rear ferment：The red yeast rice of quality of material 0.12% is added, ferment 33d under the conditions of 16 DEG C；
S5, press filtration, packing：Fermentation liquid is decocted into wine after squeezing, filtering, clarification, closed preservation ageing 6 after dispensing while hot
~12 months.
The wheat koji water content is 14%~16%, saccharifying enzymic activity be 1g songs can generate 700 at 30 DEG C per hour~
L000mg glucose.The Inonotus obliquus is the mycelia of Inonotus obliquus, and the Inonotus obliquus zymotic fluid is made by following steps：It takes
The Inonotus obliquus of slant tube purifying is inoculated in the 250mL triangular flasks for filling fermentation medium 100mL, and 28 DEG C, 140rpm shakes
Swing culture 4.5d.The fermentation medium is glucose 10g, starch 15g, yeast powder 3.5g, peptone 0.5g, wheat bran 20g, phosphorus
Acid dihydride potassium 3g, magnesium sulfate 1.5g, vitamin B1 10mg, biotin 0.1mg, 1L ddH2O。
Embodiment 5
A kind of kahikatea young pilose antler yellow rice wine rich in Fuscoporia obliqua polysaccharide, is made of following raw material：The brown hole of millet, long-grained nonglutinous rice, wheat koji, birch
Bacterium, red yeast rice and acid protease, production method include following following steps：
S1, steaming：After millet, long-grained nonglutinous rice are cleaned up, room temperature clear water impregnate 48~72h, after with clear water leaching go to starch, boiling
It about 40 minutes, stirs halfway once, while spooning boiling water；
S2, preceding ferment：The material that cooks that water drenching cools down is placed in fermentation tank, admix quality of material 100% water, 10%
Wheat koji and 5% distiller's yeast, be uniformly mixed, diastatic fermentation 20h under the conditions of 25 DEG C；
S3, main ferment：When increasing to 10% to content of reducing sugar in wine Miao, the Inonotus obliquus fermentation of quality of material 50% is admixed
Liquid ferments under the conditions of 35 DEG C, opens rake once every 6h later, continuously opens rake 8 times and opens rake sooner or later daily once later, keeps
7d；
S4, rear ferment：The red yeast rice and acid protease of quality of material 0.15% is added, ferment 30d under the conditions of 18 DEG C；
S5, press filtration, packing：Fermentation liquid is decocted into wine after squeezing, filtering, clarification, closed preservation ageing 6 after dispensing while hot
~12 months.
The wheat koji water content is 14%~16%, saccharifying enzymic activity be 1g songs can generate 700 at 30 DEG C per hour~
L000mg glucose.The Inonotus obliquus is the fructification of Inonotus obliquus, and the Inonotus obliquus zymotic fluid is made by following steps：
The Inonotus obliquus that slant tube purifies is taken to be inoculated in the 250mL triangular flasks for filling fermentation medium 100mL, 28 DEG C, 140rpm
Shaken cultivation 5d.The fermentation medium is glucose 10g, starch 15g, yeast powder 3.5g, peptone 0.5g, wheat bran 20g, phosphorus
Acid dihydride potassium 3g, magnesium sulfate 1.5g, vitamin B1 10mg, biotin 0.1mg, 1L ddH2O。
Two, test example
Experiment packet and processing：The raw material of control group and technological process, in addition to being not added with Inonotus obliquus zymotic fluid, other processing
With this
Embodiment 3, test group 1~5 correspond to the present embodiment 1~5.
The measurement of yellow rice wine physicochemical property：Assay method referring to《GB/T 13662-2008 yellow rice wine》, including alcoholic strength, total reducing sugar,
Total acid, amino-acid nitrogen, non-sugar solidity.
The measurement of Fuscoporia obliqua polysaccharide：Take 5mL yellow rice wine, use Sevage methods take off albumen to two-phase interface without film occur for
Only, 1mL volumes are condensed at 80 DEG C of vacuum rotary evaporator, reduced sugar is removed in dialysis, then dilutes back original volume, and centrifugation is gone insoluble
Object is freeze-dried to obtain Thick many candies, is then dissolved in 12h precipitations are stood at 4 DEG C of 95% ethyl alcohol after absolute ethyl alcohol is washed 3 times
5mLddH2In O, polyoses content is measured using one sulfuric acid process of phenol.
The kahikatea young pilose antler yellow rice wine appearance of the embodiment of the present invention 1~5 is in amber, glossy, without aggregation, and mouthfeel is soft, micro-
Hardship returns sweet, free from extraneous odour；Wine body is coordinated, the typical style with yellow rice wine；Wine degree, total reducing sugar, reduced sugar, total acid, the amino acid of yellow rice wine
State nitrogen, non-sugar solidity every physical and chemical index reach the primary standard of national traditional dry type yellow rice wine.
The nutritional ingredient for being not easy to absorb is converted to by the present invention by the cooperative fermentation process of wheat koji, Inonotus obliquus, red yeast rice
The substance easily absorbed, such as amino acid, succinic acid, lactic acid, esters substance enter in yellow rice wine, have been obviously improved amino acid in yellow rice wine
The content of state nitrogen, reaches as high as 0.96g/L, and this improves both the flavor of yellow rice wine wine body, the addition of Inonotus obliquus in addition assigns
The functional active substances such as yellow rice wine Fuscoporia obliqua polysaccharide and Inonotus obliquus alcohol, Fuscoporia obliqua polysaccharide content is up in yellow rice wine
25.45mg/L。
Claims (10)
1. a kind of kahikatea young pilose antler yellow rice wine rich in Fuscoporia obliqua polysaccharide, it is characterised in that：It is made of following raw material：Millet, long-grained nonglutinous rice, wheat
Bent, Inonotus obliquus and red yeast rice, production method include following following steps：
S1, steaming：After millet, long-grained nonglutinous rice are cleaned up, room temperature clear water impregnate 48~72h, after with clear water leaching go to starch, boiling about four
It ten minutes, stirs halfway once, while spooning boiling water；
S2, preceding ferment：By water drenching cool down the material that cooks be placed in fermentation tank, admix quality of material 80%~100% water, 4%
~10% wheat koji and 2%~5% distiller's yeast are uniformly mixed, 20~30h of diastatic fermentation under the conditions of 22~25 DEG C；
S3, main ferment：When increasing to 8%~10% to content of reducing sugar in wine Miao, Inonotus obliquus zymotic fluid is admixed, in 28~35 DEG C of items
It ferments under part, opens rake once every 6h later, continuously open rake 8 times and open rake sooner or later daily once later, keep 7~10d；
S4, rear ferment：Ferment 30~45d under the conditions of 12~18 DEG C；
S5, press filtration, packing：Fermentation liquid is decocted into wine after squeezing, filtering, clarification, closed preservation ageing 6~12 after dispensing while hot
A month.
2. a kind of kahikatea young pilose antler yellow rice wine as described in claim 1, it is characterised in that：The addition of the Inonotus obliquus zymotic fluid
It is the 15%~50% of quality of material.
3. a kind of kahikatea young pilose antler yellow rice wine as claimed in claim 2, it is characterised in that：The addition of the Inonotus obliquus zymotic fluid
It is the 35% of quality of material.
4. a kind of kahikatea young pilose antler yellow rice wine of such as claims 1 to 3 any one of them, it is characterised in that：The Inonotus obliquus is big
Fructification or the mycelia of white stake mushroom and white stake mushroom.
5. a kind of kahikatea young pilose antler yellow rice wine as claimed in claim 4, it is characterised in that：The Inonotus obliquus zymotic fluid is by following step
It is rapid to be made：The Inonotus obliquus that slant tube purifies is taken to be inoculated in the 250mL triangular flasks for filling fermentation medium 100mL, 28 DEG C,
3~5d of 140rpm shaken cultivations.
6. a kind of kahikatea young pilose antler yellow rice wine as claimed in claim 5, it is characterised in that：The fermentation medium be glucose 10g,
Starch 15g, yeast powder 3.5g, peptone 0.5g, wheat bran 20g, potassium dihydrogen phosphate 3g, magnesium sulfate 1.5g, vitamin B1 10mg,
Biotin 0.1mg, 1L ddH2O.
7. a kind of kahikatea young pilose antler yellow rice wine as described in claim 1, it is characterised in that：The addition of the wheat koji is quality of material
7%, the addition of distiller's yeast is the 3.6% of quality of material.
8. a kind of kahikatea young pilose antler yellow rice wine as claimed in claim 7, it is characterised in that：The wheat koji water content be 14%~
16%, saccharifying enzymic activity is 1g songs can generate 700~l000mg glucose at 30 DEG C per hour.
9. a kind of kahikatea young pilose antler yellow rice wine as described in claim 1, it is characterised in that：Quality of material is added in the step S4
0.05%~0.15% red yeast rice.
10. a kind of kahikatea young pilose antler yellow rice wine as described in claim 1, it is characterised in that：Acidity can also be added in the step S4
Protease.
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