Preparation method of selenium-enriched health-preserving yellow wine

Abstract

The invention provides a preparation method of selenium-enriched health-preserving yellow wine, and relates to the technical field of wine brewing. The preparation method comprises the following specific steps: S1, selecting raw materials, cleaning, soaking, cooking, cooling, adding distiller's yeast, and fermenting to obtain fermentation liquor; s2, mixing a selenium source, the chitosan solution and the cationic guar gum solution, performing ultrasonic stirring, adjusting the pH value to 4.5-6.0, and performing plasma treatment to obtain a selenium inclusion; s3, adding the selenium wrappage into the fermentation liquor, adding glucose, and performing ultrahigh pressure treatment, storage, filtration and filling to obtain the target selenium-enriched health-preserving yellow wine. The selenium yeast and the selenium polysaccharide are used as selenium sources, the selenium yeast and the selenium polysaccharide are natural, safe and beneficial to human body absorption, the total selenium content in the final yellow wine is 150-250 [mu] g / L, the proportion of organic selenium is larger than or equal to 90%, and the bioavailability is remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of brewing technology, and in particular to a method for preparing selenium-enriched health-preserving rice wine. Background Technology

[0002] Yellow rice wine contains a variety of amino acids, peptides, polyphenols and active ingredients, and has certain health benefits. It is a fermented wine made from grains (millet) as the main raw material and brewed using a variety of microorganisms contained in the koji (wine yeast, wheat koji or rice koji).

[0003] Selenium is present in various tissues and fluids of the human body and is an important component of glutathione peroxidase in red blood cells. Its main function in the body is antioxidation, specifically scavenging peroxides and free radicals. Selenium enters the human body through the food chain, meaning that the level of selenium in the body is closely related to the local food and herbs. Selenium is also a known anticancer agent, reducing the risk of cancer and coronary heart disease. It plays a crucial role in enhancing immunity, antioxidation, cancer prevention, and cardiovascular protection. Selenium deficiency is associated with Keshan disease, Kashin-Beck disease, and various chronic diseases.

[0004] Most current selenium-enriched wines use inorganic selenium salts (such as sodium selenite and sodium selenate) added directly. However, this method suffers from low bioavailability, significant toxicity, and poor stability in the wine. For example, patent CN101323827A discloses a method for producing selenium-enriched rice wine, using sodium selenite as the selenium source and preparing a selenium solution with distilled water, which is then added in stages during the rice wine fermentation process. Selenium-enriched wines, or those using selenium-rich crops as the main fermentation material, are beneficial for human absorption. However, the characteristics of these crops impart a certain flavor to the fermented wine. For instance, patent CN104928108A discloses a method for producing selenium-enriched rice wine, using selenium-rich crops as the main fermentation material, mixing them with wheat koji in a specific ratio before fermentation, resulting in rice wine with selenium content meeting national standards for selenium-enriched rice wine. Furthermore, patent CN110616122A discloses a type of selenium-enriched rice wine made from *Houtingia sibiricum* (a type of wild rice wine). This involves preparing *Houtingia sibiricum* into a juice containing its active ingredients or into powder. The post-fermentation product of glutinous rice is filtered and then the juice containing the active ingredients is added. Alternatively, *Houtingia sibiricum* powder is added to the pre-fermentation product of glutinous rice, followed by fermentation and filtration to obtain the selenium-enriched rice wine. However, the resulting rice wine inevitably has a strong pungent odor, and the high content of magnesium and calcium ions in the liquid results in unpleasant taste and aroma.

[0005] In contrast, organic selenium is more suitable for use in functional foods and beverages due to its high safety and good absorption rate. Therefore, it is of great significance to develop a selenium-enriched rice wine with organic selenium as the main form, which is free of sediment, highly stable, and can both inherit the traditional flavor of rice wine and enhance its functional value. Summary of the Invention

[0006] Therefore, this invention proposes a method for preparing selenium-enriched health-preserving rice wine.

[0007] The technical solution of this invention is implemented as follows: A method for preparing selenium-enriched health-preserving rice wine, comprising the following specific steps: S1. Select raw materials, clean, soak and cook them, cool them, add yeast, and ferment them to obtain fermented liquid; S2. Mix the selenium source, chitosan solution and cationic guar gum solution, stir ultrasonically, adjust the pH to 4.0-4.5, and perform plasma treatment to obtain selenium-encapsulated material; S3. Add the selenium-encapsulated material to the fermentation liquid, add glucose, perform ultra-high pressure treatment, store, filter, and bottle to obtain the target selenium-enriched health-preserving rice wine.

[0008] Furthermore, in step S1, the raw material is glutinous rice, rice, or wheat koji; and the temperature is cooled to 25-30°C.

[0009] Furthermore, in step S1, the amount of yeast added is 10%-15% of the raw material mass; the fermentation time is 10-20 days.

[0010] Furthermore, in step S2, the selenium source is selenium yeast and selenium polysaccharide in a mass ratio of 1:1-3.

[0011] Furthermore, the selenium yeast is brewer's yeast or wine yeast obtained by culturing in a selenium-containing medium, wherein the selenium-containing medium is selenomethionine or selenocysteine.

[0012] Furthermore, the selenium polysaccharide is any one of oyster mushroom polysaccharide, shiitake mushroom polysaccharide, Ganoderma lucidum polysaccharide, or Tremella fuciformis polysaccharide.

[0013] Further, in step S2, the concentration of the chitosan solution is 0.5%-2.0% w / v; the concentration of the cationic guar gum solution is 0.5%-2.0% w / v; and the mass ratio of the selenium source to the chitosan solution and the cationic guar gum solution is (0.2-0.4):(3-5):(0.1-0.3).

[0014] Furthermore, in step S2, the ultrasonic stirring is performed at 200-300 rpm for 40-60 minutes; the plasma treatment is performed in an oxygen atmosphere for 3-5 minutes.

[0015] Furthermore, in step S3, the mass-to-volume ratio of the selenium encapsulation material to the fermentation broth is 1-3:1 g / L; the mass ratio of the selenium encapsulation material to glucose is 1:0.6-0.8.

[0016] Furthermore, in step S3, the ultra-high pressure treatment is performed at 400-600 MPa for 8-10 minutes; the storage is performed at 15-20℃ for 30-60 days.

[0017] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention uses selenium yeast and selenium polysaccharides as selenium sources, which are natural and safe and are beneficial to human absorption. The total selenium content in the final rice wine is 150-250 μg / L, of which organic selenium accounts for ≥90%, and the bioavailability is significantly improved.

[0018] 2. The interaction between the chitosan solution and cationic guar gum in this invention can completely encapsulate the selenium source, solving the problems of easy deactivation, instability, and impact on taste of the selenium source in the wine. Through plasma treatment, the selenium encapsulation material has better compatibility with the fermentation broth, does not produce precipitation, and enhances the stability of the selenium encapsulation material.

[0019] 3. The addition of glucose in this invention not only promotes the activation of selenium inclusions and the absorption of selenium, but also enriches the flavor of the wine. In addition, it can maintain osmotic pressure balance during subsequent ultra-high pressure treatment without affecting the quality of the rice wine.

[0020] 4. The ultra-high pressure treatment of this invention can not only achieve sterilization and improve safety, but also retain the aroma, flavor and nutrition of rice wine to the maximum extent, maintain the original color, improve the taste and enhance the product quality. Detailed Implementation

[0021] To better understand the technical content of this invention, specific embodiments are provided below to further illustrate the invention.

[0022] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0023] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0024] The selenium yeast of this invention is a brewer's yeast or a wine yeast obtained by culturing in a selenium-containing medium (selenomethionine or selenocysteine). Specifically, the selenium yeast used in the examples and comparative examples is a brewer's yeast obtained by culturing in a medium containing selenomethionine (100 mg / L selenium).

[0025] The selenium polysaccharide of this invention is any one of oyster mushroom polysaccharide, lentinan, Ganoderma lucidum polysaccharide, or Tremella fuciformis polysaccharide. The selenium polysaccharide used in the examples and comparative examples is specifically lentinan.

[0026] Example 1 The preparation method of selenium-enriched health-preserving rice wine in this embodiment includes the following specific steps: S1. After washing and soaking the glutinous rice for 12 hours, steam it, cool it to 28°C, add yeast, the amount of yeast added is 13% of the raw material mass, and ferment for 15 days to obtain fermentation liquid. S2. Mix the organic selenium source (selenozymes and selenium polysaccharides in a mass ratio of 1:2), 1% w / v chitosan solution and 1% w / v cationic guar gum solution. The mass ratio of the organic selenium source to the chitosan solution and the cationic guar gum solution is 0.3:4:0.2. Then stir at 250 rpm for 50 min, adjust the pH to 4.2±0.2, and treat with plasma in an oxygen atmosphere for 4 min to obtain the selenium-encapsulated material. S3. Add the selenium-encapsulated material to the fermentation broth at a mass-to-volume ratio of 2:1 g / L. Add glucose and stir at a mass ratio of 1:0.7. Then treat at 500 MPa for 9 min, store at 18℃ for 40 days, filter, and bottle to obtain the target selenium-enriched health-preserving rice wine.

[0027] Example 2 The preparation method of selenium-enriched health-preserving rice wine in this embodiment includes the following specific steps: S1. After washing and soaking the rice for 12 hours, steam it, cool it to 25°C, add yeast (10% of the raw material mass), and ferment for 10 days to obtain fermented liquid. S2. Mix the organic selenium source (selenozymes and selenium polysaccharides in a 1:1 mass ratio), 0.5% w / v chitosan solution, and 0.5% w / v cationic guar gum solution. The mass ratio of the organic selenium source to the chitosan solution and the cationic guar gum solution is 0.2:3:0.1. Then stir at 200 rpm for 40 min, adjust the pH to 4.2±0.2, and treat with plasma in an oxygen atmosphere for 3 min to obtain the selenium-encapsulated material. S3. Add the selenium-encapsulated material to the fermentation broth at a mass-to-volume ratio of 1:1 g / L. Add glucose and stir at a mass ratio of 1:0.6. Then treat at 400 MPa for 8 min, store at 15℃ for 30 days, filter, and bottle to obtain the target selenium-enriched health-preserving rice wine.

[0028] Example 3 The preparation method of selenium-enriched health-preserving rice wine in this embodiment includes the following specific steps: S1. After washing and soaking the wheat koji for 12 hours, steam it, cool it to 30°C, add the wine koji (15% of the raw material mass), and ferment for 20 days to obtain the fermentation liquid. S2. Mix the organic selenium source (selenozymes and selenium polysaccharides in a mass ratio of 1:3), 2.0% w / v chitosan solution and 2.0% w / v cationic guar gum solution. The mass ratio of the organic selenium source to the chitosan solution and the cationic guar gum solution is 0.4:5:0.3. Then stir at 300 rpm for 60 min, adjust the pH to 4.2±0.2, and treat with plasma under an oxygen atmosphere for 5 min to obtain the selenium-encapsulated material. S3. Add the selenium-encapsulated material to the fermentation broth at a mass-to-volume ratio of 3:1 g / L. Add glucose and stir at a mass ratio of 1:0.8. Then treat at 600 MPa for 10 min, store at 20℃ for 60 days, filter, and bottle to obtain the target selenium-enriched health-preserving rice wine.

[0029] Comparative Example 1 The difference from Example 1 is that the conventional inorganic selenite sodium selenite is used.

[0030] The preparation method of the selenium-enriched health-preserving rice wine in this comparative example includes the following specific steps: S1. After washing and soaking the glutinous rice for 12 hours, steam it, cool it to 28°C, add yeast, the amount of yeast added is 13% of the raw material mass, and ferment for 15 days to obtain fermentation liquid. S2. Add sodium selenite to the fermentation liquid, with a mass-to-volume ratio of sodium selenite to fermentation liquid of 2:1 g / L. Store at 18℃ for 40 days, filter, and bottle to obtain selenium-enriched health-preserving rice wine.

[0031] Comparative Example 2 The difference from Example 1 is that an organic selenium source is added directly, while everything else is the same as in Example 1.

[0032] The preparation method of the selenium-enriched health-preserving rice wine in this comparative example includes the following specific steps: S1. After washing and soaking the glutinous rice for 12 hours, steam it, cool it to 28°C, add yeast, the amount of yeast added is 13% of the raw material mass, and ferment for 15 days to obtain fermentation liquid. S2. Add the organic selenium source (selenium yeast and selenium polysaccharide in a mass ratio of 1:2) to the fermentation liquid. The mass-volume ratio of the organic selenium source to the fermentation liquid is 2:1 g / L. Store at 18℃ for 40 days, filter, and bottle to obtain selenium-enriched health-preserving rice wine.

[0033] Comparative Example 3 The difference from Example 1 is that glucose is missing; otherwise, it is the same as Example 1.

[0034] The preparation method of the selenium-enriched health-preserving rice wine in this comparative example includes the following specific steps: S1. After washing and soaking the glutinous rice for 12 hours, steam it, cool it to 28°C, add yeast, the amount of yeast added is 13% of the raw material mass, and ferment for 15 days to obtain fermentation liquid. S2. Mix the organic selenium source (selenozymes and selenium polysaccharides in a mass ratio of 1:2), 1% w / v chitosan solution and 1% w / v cationic guar gum solution. The mass ratio of the organic selenium source to the chitosan solution and the cationic guar gum solution is 0.3:4:0.2. Then stir at 250 rpm for 50 min, adjust the pH to 5.0±0.2, and treat with plasma in an oxygen atmosphere for 4 min to obtain the selenium-encapsulated material. S3. Add the selenium-encapsulated material to the fermentation liquid and stir. The mass-to-volume ratio of the selenium-encapsulated material to the fermentation liquid is 2:1 g / L. Treat at 500 MPa for 9 min, store at 18℃ for 40 days, filter, and bottle to obtain selenium-enriched health-preserving rice wine.

[0035] Comparative Example 4 The difference from Example 1 is that ultra-high pressure treatment is not performed; otherwise, it is the same as Example 1.

[0036] The preparation method of the selenium-enriched health-preserving rice wine in this comparative example includes the following specific steps: S1. After washing and soaking the glutinous rice for 12 hours, steam it, cool it to 28°C, add yeast, the amount of yeast added is 13% of the raw material mass, and ferment for 15 days to obtain fermentation liquid. S2. Mix the organic selenium source (selenozymes and selenium polysaccharides in a mass ratio of 1:2), 1% w / v chitosan solution and 1% w / v cationic guar gum solution. The mass ratio of the organic selenium source to the chitosan solution and the cationic guar gum solution is 0.3:4:0.2. Then stir at 250 rpm for 50 min, adjust the pH to 5.0±0.2, and treat with plasma in an oxygen atmosphere for 4 min to obtain the selenium-encapsulated material. S3. Add the selenium-encapsulated material to the fermentation broth at a mass-to-volume ratio of 2:1 g / L. Add glucose and stir at a mass ratio of 1:0.7. Store at 18℃ for 40 days, sterilize, filter, and bottle to obtain selenium-enriched health-preserving rice wine.

[0037] Test case Using 100 kg of glutinous rice as raw material, selenium-enriched health-preserving rice wine was prepared according to the preparation methods of Example 1 and Comparative Examples 1-4. The total selenium content and organic selenium content in the product were tested, and the proportion of organic selenium was calculated.

[0038] Organic selenium content = Organic selenium content / Total selenium content × 100%.

[0039] The results are shown in Table 1.

[0040] Table 1

[0041] As can be seen from Table 1, the organic selenium content of the rice wine product prepared in Example 1 of the present invention is 250 μg / L, of which organic selenium accounts for 94%. The rice wine product has a clear and transparent color, a strong aroma, a mellow taste, and no off-odors.

[0042] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A preparation method of a health-preserving selenium-rich yellow rice wine, characterized in that, The specific steps include: S1, selecting raw materials for cleaning, soaking and cooking, cooling, adding distiller's yeast, and fermenting to obtain a fermentation liquor; S2, mixing a selenium source, a chitosan solution and a cationic guar gum solution, ultrasonic stirring, adjusting the pH to 4.0-4.5, and performing plasma treatment to obtain a selenium package; S3, adding the selenium package to the fermentation liquor, adding glucose, performing ultrahigh pressure treatment, storing, filtering, and filling to obtain the target selenium-rich health care yellow rice wine.

2. The method for preparing selenium-enriched health-preserving rice wine as described in claim 1, characterized in that, In step S1, the raw materials are waxy rice, rice or wheat koji; and the cooling is to 25-30℃.

3. The method for preparing selenium-enriched health-preserving rice wine as described in claim 1, characterized in that, In step S1, the amount of distiller's yeast added is 10%-15% of the mass of the raw materials; and the fermentation time is 10-20 days.

4. The method for preparing selenium-enriched health-preserving rice wine as described in claim 1, characterized in that, In step S2, the selenium source is selenium yeast and selenium polysaccharide in a mass ratio of 1:1-3.

5. The method for preparing selenium-enriched health-preserving rice wine as described in claim 4, characterized in that, The selenium yeast is beer yeast or Saccharomyces cerevisiae cultured in a selenium-containing medium, and the selenium-containing medium is selenomethionine or selenocysteine.

6. The method of claim 4, wherein the method is characterized by the steps of: The selenium polysaccharide is any one of Xiu Zhen mushroom polysaccharide, shiitake mushroom polysaccharide, ganoderma lucidum polysaccharide or tremella fuciformis polysaccharide.

7. The method for preparing selenium-enriched health-preserving rice wine as described in claim 1, characterized in that, In step S2, the concentration of the chitosan solution is 0.5%-2.0% w / v; the concentration of the cationic guar gum solution is 0.5%-2.0% w / v; and the mass ratio of the selenium source to the chitosan solution and the cationic guar gum solution is (0.2-0.4):(3-5):(0.1-0.3).

8. The method for preparing selenium-enriched health-preserving rice wine as described in claim 1, characterized in that, In step S2, the ultrasonic stirring is stirring at 200-300 rpm for 40-60 min; and the plasma treatment is treatment in an oxygen atmosphere for 3-5 min.

9. The method for preparing selenium-enriched health-preserving rice wine as described in claim 1, characterized in that, In step S3, the mass-volume ratio of the selenium package to the fermentation liquor is 1-3:1 g / L; and the mass ratio of the selenium package to glucose is 1:0.6-0.

8.

10. The method for preparing selenium-enriched health-preserving rice wine as described in claim 1, characterized in that, In step S3, the ultrahigh pressure treatment is treatment at 400-600 MPa for 8-10 min; and the storage is storage at 15-20℃ for 30-60 days.

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