Preparation method of selenium-rich wine

Abstract

The invention relates to a preparation method of selenium-rich wine, and relates to the technical field of wine brewing.The preparation method of the selenium-rich wine comprises the following steps that selenium-rich wheat and cordyceps militaris are baked and then mixed and smashed, and a first mixture is obtained; steaming and spreading the first mixture to obtain a second mixture; mixing the second mixture, grape juice, water, Maotai-flavor distiller's yeast and saccharifying enzyme, and then saccharifying and fermenting to obtain a third mixture; carrying out reduced pressure distillation on the third mixture to obtain a distillate; the distillate is aged, and the selenium-enriched wine is obtained. According to the selenium-rich wine with the high selenium content, by controlling distillation parameters, nutritional ingredients and flavor characteristics in the raw materials are reserved to the maximum extent, the selenium-rich wine has the nutritional value and unique flavor of wheat and cordyceps militaris, and perfect fusion of nutrition, health and delicious taste is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a method for preparing selenium-enriched wine. Background Art

[0002] As people's living standards improve and their health awareness increases, they pay more and more attention to the nutritional value and health benefits of food. As one of the essential trace elements for the human body, selenium has many physiological functions such as anti-oxidation, improving immunity, and preventing cancer. Therefore, foods rich in selenium have received widespread attention. However, due to the uneven distribution of selenium in the natural environment and the limitations of people's daily eating habits, it is difficult for many people to get enough selenium from their daily diet.

[0003] In order to meet people's demand for selenium-rich foods, various selenium-rich products have appeared on the market, such as selenium-rich rice, selenium-rich tea, selenium-rich health products, etc. However, among alcoholic products, the development of selenium-rich wine is relatively small, and existing selenium-rich wine products often have problems such as low selenium content, single flavor, and limited nutritional value.

[0004] In the field of winemaking technology, traditional winemaking methods mainly focus on the flavor and taste of wine, but pay less attention to the strengthening of nutrients in wine and the development of specific health functions. With the advancement of science and technology and the diversification of consumer demand, how to improve the nutritional value of wine while maintaining its original flavor, especially increasing the content of selenium, has become an urgent problem to be solved in the winemaking industry. Summary of the invention

[0005] In order to solve the above problems, the present invention provides a method for preparing selenium-enriched wine.

[0006] In a first aspect, the present invention provides a method for preparing selenium-enriched wine, the method for preparing selenium-enriched wine comprising the following steps:

[0007] The selenium-enriched wheat and Cordyceps militaris are baked, and then mixed and crushed to obtain a first mixed material;

[0008] Steaming and airing the first mixed material to obtain a second mixed material;

[0009] The second mixture, grape juice, water, Maotai-flavor liquor koji and saccharifying enzyme are mixed, and then saccharified and fermented to obtain a third mixture;

[0010] The third mixed material is subjected to reduced pressure distillation to obtain a distillate;

[0011] Aging the distillate to obtain the selenium-enriched wine;

[0012] The step of reduced pressure distillation comprises the following process: subjecting the third mixed material to reduced pressure distillation at a pressure of 10-15 kPa and a temperature of 65-75° C., and stopping the reduced pressure distillation when the volume of the distillate is half of the initial added volume of the grape juice and the water to obtain the distillate.

[0013] Furthermore, the selenium-enriched wine comprises the following components in parts by weight:

[0014] 85-95 parts of selenium-enriched wheat with a selenium content greater than 0.3 mg / kg, 8-15 parts of cordyceps militaris, 5-10 parts of grape juice, 35-45 parts of water, 10-15 parts of sauce-flavor liquor yeast and 0.1-0.5 parts of saccharifying enzyme.

[0015] Furthermore, the selenium-enriched wine comprises the following components in parts by weight:

[0016] 90 parts of selenium-enriched wheat with a selenium content greater than 0.3 mg / kg, 10 parts of cordyceps militaris, 8 parts of grape juice, 40 parts of water, 12 parts of sauce-flavored liquor yeast and 0.3 parts of saccharifying enzyme.

[0017] Furthermore, the working condition parameters of the baking include: a baking temperature of 95 to 115° C. and a baking time of 15 to 25 minutes.

[0018] Furthermore, the working condition parameters of the saccharification include: a saccharification temperature of 45 to 55° C. and a saccharification time of 24 to 48 hours.

[0019] Furthermore, the working condition parameters of the fermentation include: a fermentation temperature of 48 to 52° C. and a fermentation time of 14 to 21 days.

[0020] Furthermore, the working condition parameters of the aging include: an aging temperature of 15 to 25° C., and an aging time of 6 to 12 months.

[0021] Furthermore, the pressure of the reduced pressure distillation is 12 kPa.

[0022] Furthermore, the temperature of the reduced pressure distillation is 70°C.

[0023] In a second aspect, the present invention provides a selenium-enriched wine, which is prepared by the preparation method described in any one of the first aspects.

[0024] The above technical solution provided by the embodiment of the present invention has at least the following advantages compared with the prior art:

[0025] The embodiment of the present invention provides a method for preparing selenium-enriched wine. The present invention provides a selenium-enriched wine with a high selenium content. Through the control of distillation parameters, the nutritional components and flavor characteristics in the raw materials are retained to the maximum extent, so that the wine has the nutritional value and unique flavor of wheat and Cordyceps militaris, and achieves a perfect combination of nutrition, health and deliciousness. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0028] In a first aspect, the present invention provides a method for preparing selenium-enriched wine, the method for preparing selenium-enriched wine comprising the following steps:

[0029] The selenium-enriched wheat and Cordyceps militaris are baked, and then mixed and crushed to obtain a first mixed material;

[0030] Steaming and airing the first mixed material to obtain a second mixed material;

[0031] The second mixture, grape juice, water, Maotai-flavor liquor koji and saccharifying enzyme are mixed, and then saccharified and fermented to obtain a third mixture;

[0032] The third mixed material is subjected to reduced pressure distillation to obtain a distillate;

[0033] Aging the distillate to obtain the selenium-enriched wine;

[0034] The step of reduced pressure distillation comprises the following process: subjecting the third mixed material to reduced pressure distillation at a pressure of 10-15 kPa and a temperature of 65-75° C., and stopping the reduced pressure distillation when the volume of the distillate is half of the initial added volume of the grape juice and the water to obtain the distillate.

[0035] The embodiment of the present invention provides a method for preparing selenium-enriched wine, and the embodiment of the present invention provides a method for preparing selenium-enriched wine. The present invention provides a selenium-enriched wine with a high selenium content. Through the control of distillation parameters, the nutritional components and flavor characteristics in the raw materials are retained to the maximum extent, so that the wine has the nutritional value and unique flavor of wheat and Cordyceps militaris, and achieves a perfect fusion of nutrition, health and deliciousness.

[0036] In some specific embodiments, the selenium-enriched wine comprises the following components in parts by weight:

[0037] 85-95 parts of selenium-enriched wheat with a selenium content greater than 0.3 mg / kg, 8-15 parts of cordyceps militaris, 5-10 parts of grape juice, 35-45 parts of water, 10-15 parts of sauce-flavor liquor yeast and 0.1-0.5 parts of saccharifying enzyme.

[0038] In the present invention, selenium-enriched wheat with a selenium content of more than 0.3 mg / kg can be directly selected from commercial products, preferably selenium-enriched wheat with a selenium content of 0.5-1 mg / kg.

[0039] In the present invention, the scientific name is Cordyceps militaris, also known as northern cordyceps, northern cordyceps, etc., which is a model species fungus of the Ascomycota, Hypocreales, Claviceps, and Cordyceps. It is rich in vitamins, minerals, proteins, amino acids and other ingredients, with a protein content of up to 40.7%, and contains a full range of essential amino acids for the human body, sufficient quantities, and appropriate proportions. Artificially cultivated Cordyceps militaris also contains rich vitamins and minerals, etc., and has good edible value. It has the following specific effects:

[0040] effect:

[0041] Nourishing the lungs and relieving asthma: Cordyceps militaris is sweet and warm in nature. It belongs to the lung meridian and can replenish qi. Taking it in moderation can nourish the lungs and relieve asthma. The cordycepin in it can kill tuberculosis bacteria, and cordycepic acid and cordyceps polysaccharides can promote the repair of damaged lung cells as soon as possible. It is often used to treat diseases such as tuberculosis and chronic bronchopneumonia.

[0042] Strengthen the body and replenish qi: Cordyceps militaris is a medicinal fungus combined with cordyceps. Taking it in moderation can strengthen the body and replenish qi, thereby improving the body's resistance.

[0043] Lowering blood pressure and protecting the liver: Cordyceps acid and cordycepin in Cordyceps militaris can dilate and soften blood vessels, thereby helping to lower blood pressure. Cordyceps polysaccharides can also improve the liver's detoxification ability, playing a role in nourishing and protecting the liver.

[0044] Nourishing the kidney and strengthening yang: Cordyceps sinensis belongs to the kidney meridian, can nourish the kidney and strengthen yang, benefit the kidney and replenish essence, and it can relieve symptoms such as dizziness, tinnitus, forgetfulness, insomnia, impotence, premature ejaculation, cold pain in the waist and knees caused by kidney yang deficiency.

[0045] Antioxidant: Cordyceps militaris contains rich active ingredients, such as polysaccharides, proteins and flavonoids, which have certain antioxidant effects.

[0046] In the present invention, the sauce-flavor liquor koji can specifically adopt commercially available products such as the medium-high temperature liquor koji produced by Liangshan Shengyuan Biological Koji Making Co., Ltd.

[0047] In the present invention, the grape juice contains rich water and natural sugar, and the carbohydrate content is as high as 16%, most of which is glucose, which can be quickly absorbed and utilized by the human body. In addition, it also contains plant fiber, minerals such as potassium, iron, phosphorus, and various trace elements such as calcium and magnesium. It can be directly obtained by freshly squeezing commercially available grapes.

[0048] In some specific embodiments, the selenium-enriched wine comprises the following components in parts by weight:

[0049] 90 parts of selenium-enriched wheat with a selenium content greater than 0.3 mg / kg, 10 parts of cordyceps militaris, 8 parts of grape juice, 40 parts of water, 12 parts of sauce-flavored liquor yeast and 0.3 parts of saccharifying enzyme.

[0050] In some specific embodiments, the working condition parameters of the baking include: a baking temperature of 95 to 115° C. and a baking time of 15 to 25 minutes.

[0051] In some specific embodiments, the working condition parameters of saccharification include: saccharification temperature is 45-55° C., and saccharification time is 24-48 hours.

[0052] In some specific embodiments, the working condition parameters of the fermentation include: a fermentation temperature of 48 to 52° C. and a fermentation time of 14 to 21 days.

[0053] In some specific embodiments, the working condition parameters of aging include: an aging temperature of 15 to 25° C., and an aging time of 6 to 12 months.

[0054] In some specific embodiments, the pressure of the reduced pressure distillation is 12 kPa.

[0055] In some specific embodiments, the temperature of the reduced pressure distillation is 70°C.

[0056] In a second aspect, based on the same inventive concept, the present invention provides a selenium-enriched wine, which is prepared by the preparation method described in any one of the first aspects.

[0057] The selenium-rich wine provided by the present invention is realized based on the preparation method of the selenium-rich wine described in any one of the first aspects, and therefore has at least the beneficial effects of the preparation method of the selenium-rich wine described in any one of the first aspects, which will not be described one by one here.

[0058] It should be noted that the component raw materials involved in the preparation method of selenium-enriched wine provided by the embodiment of the present invention, unless otherwise specified or specified, can be directly commercially available products or homemade using existing public preparation methods; at the same time, the steps and parameters involved, unless otherwise specified or specified, can be carried out according to existing brewing processes or directly using existing equipment, and the present invention document will not describe them one by one.

[0059] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are usually measured according to national standards. If there is no corresponding national standard, then the conditions recommended by the manufacturer are followed.

[0060] Example 1

[0061] This example provides a selenium-enriched wine and a preparation method thereof. The selenium-enriched wine comprises the following components in parts by weight:

[0062] 90 parts of selenium-enriched wheat with a selenium content of >0.3 mg / kg, 10 parts of Cordyceps militaris, 8 parts of grape juice, 40 parts of water, 12 parts of Maotai-flavor liquor koji and 0.3 parts of saccharifying enzyme;

[0063] The preparation method of the selenium-enriched wine comprises the following steps:

[0064] The selenium-enriched wheat and Cordyceps militaris are baked at 105° C. for 20 minutes, and then mixed and crushed to obtain a first mixed material;

[0065] Steaming and airing the first mixed material to obtain a second mixed material;

[0066] The second mixture, grape juice, water, Maotai-flavor liquor koji and saccharifying enzyme are mixed, and then saccharified at 50° C. for 36 hours, and then fermented at 50° C. for 18 days to obtain a third mixture;

[0067] The third mixed material is subjected to vacuum distillation at a pressure of 12 kPa and a temperature of 70° C., and when the volume of the distillate is half of the initial volume of the grape juice and the water added, the vacuum distillation is stopped to obtain the distillate;

[0068] The distillate is aged at 20° C. for 6 months to obtain the selenium-enriched wine.

[0069] Example 2

[0070] This example provides a selenium-enriched wine and a preparation method thereof. The selenium-enriched wine comprises the following components in parts by weight:

[0071] 85 parts of selenium-enriched wheat with a selenium content of >0.3 mg / kg, 8 parts of Cordyceps militaris, 5 parts of grape juice, 35 parts of water, 10 parts of Maotai-flavor liquor koji and 0.1 part of saccharifying enzyme;

[0072] The preparation method of the selenium-enriched wine comprises the following steps:

[0073] The selenium-enriched wheat and Cordyceps militaris are baked at 95° C. for 25 minutes, and then mixed and crushed to obtain a first mixed material;

[0074] Steaming and airing the first mixed material to obtain a second mixed material;

[0075] The second mixture, grape juice, water, Maotai-flavor liquor koji and saccharifying enzyme are mixed, and then saccharified at 45° C. for 48 hours, and then fermented at 48° C. for 21 days to obtain a third mixture;

[0076] The third mixed material is subjected to vacuum distillation at a pressure of 10 kPa and a temperature of 65° C., and when the volume of the distillate is half of the initial volume of the grape juice and the water added, the vacuum distillation is stopped to obtain the distillate;

[0077] The distillate is aged at 20° C. for 6 months to obtain the selenium-enriched wine.

[0078] Example 3

[0079] This example provides a selenium-enriched wine and a preparation method thereof. The selenium-enriched wine comprises the following components in parts by weight:

[0080] 95 parts of selenium-enriched wheat with a selenium content of >0.3 mg / kg, 15 parts of Cordyceps militaris, 10 parts of grape juice, 45 parts of water, 15 parts of Maotai-flavor liquor koji and 0.5 parts of saccharifying enzyme;

[0081] The preparation method of the selenium-enriched wine comprises the following steps:

[0082] The selenium-enriched wheat and Cordyceps militaris are baked at 115° C. for 15 minutes, and then mixed and crushed to obtain a first mixed material;

[0083] Steaming and airing the first mixed material to obtain a second mixed material;

[0084] The second mixture, grape juice, water, Maotai-flavor liquor koji and saccharifying enzyme are mixed, and then saccharified at 55° C. for 24 hours, and then fermented at 52° C. for 14 days to obtain a third mixture;

[0085] The third mixed material is subjected to vacuum distillation at a pressure of 15 kPa and a temperature of 75° C., and when the volume of the distillate is half of the initial volume of the grape juice and the water added, the vacuum distillation is stopped to obtain the distillate;

[0086] The distillate is aged at 20° C. for 6 months to obtain the selenium-enriched wine.

[0087] Comparative Example 1

[0088] This example provides a selenium-enriched wine and a preparation method thereof. The selenium-enriched wine comprises the following components in parts by weight:

[0089] 90 parts of selenium-enriched wheat with a selenium content of >0.3 mg / kg, 10 parts of Cordyceps militaris, 8 parts of grape juice, 40 parts of water, 12 parts of Maotai-flavor liquor koji and 0.3 parts of saccharifying enzyme;

[0090] The preparation method of the selenium-enriched wine comprises the following steps:

[0091] The selenium-enriched wheat and Cordyceps militaris are baked at 105° C. for 20 minutes, and then mixed and crushed to obtain a first mixed material;

[0092] Steaming and airing the first mixed material to obtain a second mixed material;

[0093] The second mixture, grape juice, water, Maotai-flavor liquor koji and saccharifying enzyme are mixed, and then saccharified at 50° C. for 36 hours, and then fermented at 50° C. for 18 days to obtain a third mixture;

[0094] Distilling the third mixed material at normal pressure and 90° C., and stopping the reduced pressure distillation when the volume of the distillate is half of the initial volume of the grape juice and the water added, to obtain the distillate;

[0095] The distillate is aged at 20° C. for 6 months to obtain the selenium-enriched wine.

[0096] Test Case

[0097] In this example, the selenium-enriched wines obtained from the above-mentioned embodiments and comparative examples were tested.

[0098] Test methods and standards: 1) Refer to GB 5009.93 for total selenium content testing; 2) Refer to GB / T 10345 for sensory testing.

[0099] The test results are shown in Table 1.

[0100] Table 1

[0101]

[0102] In summary, the embodiments of the present invention provide a method for preparing selenium-rich wine. The present invention provides a selenium-rich wine with a high selenium content. By controlling the distillation parameters, the nutritional components and flavor characteristics in the raw materials are retained to the maximum extent, so that the wine has the nutritional value and unique flavor of wheat and Cordyceps militaris, achieving a perfect combination of nutrition, health and deliciousness.

[0103] Various embodiments of the present invention may be presented in the form of a range; it should be understood that the description in the form of a range is only for convenience and brevity, and should not be understood as a rigid limitation on the scope of the present invention; therefore, the range description should be considered to have specifically disclosed all possible sub-ranges and single numerical values ​​within the range. For example, the range description from 1 to 6 should be considered to have specifically disclosed sub-ranges, such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., as well as single numbers within the range, such as 1, 2, 3, 4, 5 and 6, which apply regardless of the range. In addition, whenever a numerical range is indicated herein, it is meant to include any cited number (fractional or integer) within the indicated range.

[0104] The foregoing is merely a specific embodiment of the present invention, which enables those skilled in the art to understand or implement the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A method for preparing selenium-enriched wine, characterized in that: The preparation method of the selenium-enriched wine comprises the following steps: The selenium-enriched wheat and Cordyceps militaris are baked, and then mixed and crushed to obtain a first mixed material; Steaming and airing the first mixed material to obtain a second mixed material; The second mixture, grape juice, water, Maotai-flavor liquor koji and saccharifying enzyme are mixed, and then saccharified and fermented to obtain a third mixture; The third mixed material is subjected to reduced pressure distillation to obtain a distillate; Aging the distillate to obtain the selenium-enriched wine; The step of reduced pressure distillation comprises the following process: subjecting the third mixed material to reduced pressure distillation at a pressure of 10-15 kPa and a temperature of 65-75° C., and stopping the reduced pressure distillation when the volume of the distillate is half of the initial added volume of the grape juice and the water to obtain the distillate.

2. The method for preparing selenium-enriched wine according to claim 1, characterized in that: The selenium-enriched wine comprises the following components in parts by weight: 85-95 parts of selenium-enriched wheat with a selenium content greater than 0.3 mg / kg, 8-15 parts of cordyceps militaris, 5-10 parts of grape juice, 35-45 parts of water, 10-15 parts of sauce-flavor liquor yeast and 0.1-0.5 parts of saccharifying enzyme.

3. The method for preparing selenium-enriched wine according to claim 1, characterized in that: The selenium-enriched wine comprises the following components in parts by weight: 90 parts of selenium-enriched wheat with a selenium content greater than 0.3 mg / kg, 10 parts of cordyceps militaris, 8 parts of grape juice, 40 parts of water, 12 parts of sauce-flavored liquor yeast and 0.3 parts of saccharifying enzyme.

4. The method for preparing selenium-enriched wine according to claim 1, characterized in that: The working condition parameters of the baking include: a baking temperature of 95 to 115° C. and a baking time of 15 to 25 minutes.

5. The method for preparing selenium-enriched wine according to claim 1, characterized in that: The working condition parameters of the saccharification include: a saccharification temperature of 45 to 55° C. and a saccharification time of 24 to 48 hours.

6. The method for preparing selenium-enriched wine according to claim 1, characterized in that: The working condition parameters of the fermentation include: a fermentation temperature of 48 to 52° C. and a fermentation time of 14 to 21 days.

7. The method for preparing selenium-enriched wine according to claim 1, characterized in that: The working condition parameters of aging include: an aging temperature of 15 to 25° C. and an aging time of 6 to 12 months.

8. The method for preparing selenium-enriched wine according to claim 1, characterized in that: The pressure of the reduced pressure distillation is 12 kPa.

9. The method for preparing selenium-enriched wine according to claim 8, characterized in that: The temperature of the reduced pressure distillation is 70°C.

10. A selenium-enriched wine, characterized in that: The selenium-enriched wine is prepared by the preparation method described in any one of claims 1 to 9.

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