Microbial fermentation fruit cooking wine and preparation method thereof

A technology of microbial fermentation and cooking wine, applied in food science, food preservation, application, etc., can solve problems such as less research, achieve the effect of simple degradation process, control endotoxin, and inhibit growth

Inactive Publication Date: 2021-03-12
绍兴市抱龙山酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many studies on cooking wine for hot dishes, but less research on cooking wine for cold dishes or pickling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] A preparation method for microbial fermented fruit cooking wine, comprising the following specific steps:

[0033] Step 1: soak the japonica glutinous rice in ordinary cold water for 8-10 hours, wash it, steam the washed rice until it is almost mature, cool it down to below 18°C, and add it to the fermentation tank A;

[0034] Step 2: Add the processed milk, mangosteen, hawthorn, pumpkin, and dried ginger into the fermenter, then add sucrose, water, red yeast rice, and selenium-enriched yeast, stir evenly with the steamed glutinous rice, and ferment at 15-18°C for 5 -8 days, stirring once every 8 hours during this period, when the fermentation temperature reaches 23 degrees, the early fermentation can be stopped;

[0035] Step 3: Squeeze and filter the pre-fermented material, put the extruded material into the reactor and heat it, and keep it for 2 hours when the temperature rises to 85°C;

[0036] Step 4: Move the material obtained in Step 3 to fermentation tank B, st...

Embodiment 1

[0045] The invention relates to a microbial fermented fruit cooking wine. The cooking wine is fermented from japonica glutinous rice, milk, Luo Han Guo, hawthorn, pumpkin and dried ginger through red yeast rice, selenium-enriched yeast and selenium-enriched lactic acid bacteria.

[0046] According to the above technical scheme, the milk is cow's milk hydrolyzed by 0.2 mg / L pepsin in a water bath at 37°C for 2 hours; pepsin is a proteolytic enzyme derived from animals, and the pepsin used in the present invention is extracted from pig stomach.

[0047] According to the above technical scheme, the selenium-enriched lactic acid bacteria are Lactobacillus plantarum, which are added to materials for fermentation after being cultured with selenium enrichment.

[0048] A preparation method for microbial fermented fruit cooking wine, comprising the following specific steps:

[0049] Step 1: soak the japonica glutinous rice in ordinary cold water for 8-10 hours, wash it, steam the wash...

Embodiment 2

[0061] The invention relates to a microbial fermented fruit cooking wine. The cooking wine is fermented from japonica glutinous rice, milk, Luo Han Guo, hawthorn, pumpkin and dried ginger through red yeast rice, selenium-enriched yeast and selenium-enriched lactic acid bacteria.

[0062] According to the above technical scheme, the milk is cow's milk hydrolyzed by 0.2 mg / L pepsin in a water bath at 37°C for 2 hours; pepsin is a proteolytic enzyme derived from animals, and the pepsin used in the present invention is extracted from pig stomach.

[0063] According to the above technical scheme, the selenium-enriched lactic acid bacteria are Lactobacillus plantarum, which are added to materials for fermentation after being cultured with selenium enrichment.

[0064] A preparation method for microbial fermented fruit cooking wine, comprising the following specific steps:

[0065] Step 1: soak the japonica glutinous rice in ordinary cold water for 8-10 hours, wash it, steam the wash...

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PUM

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Abstract

The invention discloses microbial fermentation fruit cooking wine and a preparation method thereof. The microbial fermentation fruit cooking wine is prepared by fermenting japonica glutinous rice, milk, momordica grosvenori, hawthorn, pumpkin and dried ginger through red yeast rice, selenium-enriched yeast and selenium-enriched lactic acid bacteria. According to the invention, through the additionof the selenium-enriched lactic acid bacteria, tartaric acid in the fermentation broth is consumed, and selenoprotein is also brought into the cooking wine. When the selenium-enriched lactic acid bacteria are used for secondary fermentation, preservative sodium benzoate is added to inhibit infectious microbes without influencing the selenium-enriched lactic acid bacteria, smooth growth of the lactic acid bacteria can also inhibit the infectious microbes, and the preservative sodium benzoate and the lactic acid bacteria promote each other. Pepsase is utilized to hydrolyze cow milk, so that casein in the cow milk is degraded in advance to obtain beta-casein peptide-7, and the beta-casein peptide-7 has good affinity with a mu-type receptor and has a protective effect on liver cell injury caused by ethanol. Gel polysaccharide bentonite particles are used for filtering and fermenting the cooking wine, the performance is stable, the effect is uniform in the precipitation process, most protein and polyphenol are removed, and the filtered wine is good in clarity and stable in wine quality.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a microbial fermented fruit cooking wine and a preparation method thereof. Background technique [0002] Cooking wine, as a wine specially used for cooking seasoning, is widely used among the people. Cooking wine is rich in 8 kinds of amino acids needed by the human body, such as leucine, isoleucine, methionine, phenylalanine, and threonine. When they are heated, they can produce a variety of fruity and floral aromas and the taste of toast. There are many studies on cooking wine for hot dishes, but less research on cooking wine for cold dishes or pickling. [0003] Ethanol in alcohol has a direct toxic effect on the tissues and organs of the human body, and the most sensitive organ to ethanol is the liver. Continuous excessive drinking can damage liver cells and interfere with the normal metabolism of the liver, which in turn can cause alcoholic hepatitis and cirrhosis. It is esp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L33/00A23L33/135A23L3/3508A23L5/20
CPCA23L27/24A23L33/00A23L33/135A23L3/3508A23L5/273A23V2002/00
Inventor 王圆圆王欧洲
Owner 绍兴市抱龙山酒业有限公司
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