Brewing method of organic selenium healthy wine

Abstract

The invention discloses a brewing method of organic selenium healthy wine, and belongs to the technical field of healthy wine brewing. The brewing method comprises the steps of preparing distilled wine and liquid wine stillage by selenium-rich rice, adding wall-broken enzyme to the liquid wine stillage to release a selenium element (selenium protein) which is utilized by microorganisms and stored in a cell again in a fermentation process, adding protease to hydrolyze the released selenium protein into selenomethionine, selenocysteine, oligopeptide and the like which are freely soluble in Baijiu, and finally performing mixing and squeezing on the selenium-rich wine stillage and the distilled wine to improve the selenium content in the Baijiu. The total selenium content of a prepared wine body is 0.025mg/kg; the organic selenium content is 0.014mg/kg; and a requirement of an industrial standard is met.

Description

technical field [0001] The invention belongs to the technical field of healthy wine brewing, and in particular relates to a method for brewing organic selenium healthy wine. Background technique [0002] Selenium is an important essential trace element in the human body. As the active center of various selenium-containing enzymes (such as glutathione peroxidase), it plays the role of anti-oxidation and protecting cell membranes from oxidative damage. Studies have shown that taking 50-250 µg of selenium per day can effectively improve the body's immunity, eliminate the accumulation and toxicity of heavy metals, protect the liver, prevent and fight cancer, and reduce the occurrence of cardiovascular and cerebrovascular diseases. Selenium is a substance that cannot be synthesized by the human body and needs to be continuously ingested from the outside world. At present, there are two main ways for the human body to supplement selenium: directly taking inorganic selenium produc...

AI Technical Summary

Problems solved by technology

In addition, after the fermentation of liquor, the product is mainly obtained through distillation. In this process, the selenium-containing substances with high boiling point cannot flow out with the steam, and the selenium content in the obtained liquor product is very low, which is difficult to reach the industry standard (0.01-0.05 mg / kg )

In summary, the traditional liquor production process cannot directly produce selenium-enriched healthy wine that meets the standards.

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