Special broomcorn millet yellow wine and brewing method thereof

Abstract

The invention provides a special type broomcorn millet yellow rice wine and a brewing method thereof, and belongs to the technical field of wine brewing, the brewing method of the special type broomcorn millet yellow rice wine comprises the following steps: 1) soaking broomcorn millet, brewing the broomcorn millet, steaming the broomcorn millet, and spreading the broomcorn millet for airing; (2) soaking buckwheat rice, steaming, and spreading for airing; (3) mixing the spread and aired broomcorn millet, buckwheat rice, wheat koji and the traditional Chinese medicine extracting solution, putting into a vat, and fermenting; and 4) after fermentation is completed, carrying out solid-liquid separation on mash, decocting wine, and aging to obtain the special type millet yellow wine. The mass ratio of the husked millet to the buckwheat rice is (30-35): 3; the traditional Chinese medicine extracting solution is a water extracting solution of radix astragali, cortex cinnamomi, rhizoma zingiberis, poria cocos, liquorice root and fructus jujubae. According to the brewing method disclosed by the invention, the health-care effect of the yellow wine is increased on the basis of ensuring the taste and physicochemical properties of the yellow wine by improving the fermentation raw materials and adding the traditional Chinese medicine extracting solution.

Description

Technical Field

[0001] The invention belongs to the technical field of wine making, and in particular relates to a special millet yellow wine and a brewing method thereof. Background Art

[0002] Huangjiu, also known as rice wine, has a long history of brewing. Huangjiu is mostly made from rice, millet, corn and other grain crops as fermentation raw materials, and is brewed through processes such as steaming, mixing with koji, fermentation, pressing, and frying. Huangjiu has a unique taste and is rich in nutrients. It contains sugar, dextrin, organic acid, amino acid, ester, glycerin, vitamins and other nutrients, making it very suitable for the general public to drink.

[0003] Millet is rich in nutrients such as protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese, etc. It has the effects of tonifying qi, nourishing yin and kidney, strengthening spleen and promoting blood circulation, calming nerves and promoting sleep, promoting digestion, stopping diarrhea, blackening hair, nourishing and strengthening the body, and promoting metabolism. As a common fermentation raw material for rice wine brewing, millet has many health benefits, and millet rice wine is also popular among consumers.

[0004] Buckwheat seeds are sweet, slightly sour, and cold, and enter the spleen and large intestine meridians. They have the effects of lowering gas and widening the intestines, strengthening the spleen and eliminating accumulation, detoxifying and healing sores. They have the health benefits of lowering blood pressure and cholesterol, and maintaining cardiovascular and cerebrovascular health.

[0005] With the development of social economy, consumers pay more and more attention to health care. How to improve the health care effect of millet yellow wine and make millet yellow wine products more suitable for the health care effect pursuit of contemporary people is a problem to be solved in the current rice wine brewing field. Summary of the invention

[0006] In view of this, the object of the present invention is to provide a special millet yellow wine with health-care effects and a brewing method thereof.

[0007] The invention provides a method for brewing special millet yellow wine, comprising the following steps:

[0008] 1) After soaking, rinsing and steaming the millet, spread it out to dry;

[0009] 2) Soak and steam the buckwheat rice, then spread it out to dry;

[0010] 3) Mix the millet, buckwheat, wheat koji and Chinese medicine extract after drying, put them into a jar for fermentation;

[0011] 4) After fermentation is completed, the mash is separated into solid and liquid, and the wine is decocted to obtain a special millet yellow wine;

[0012] The mass ratio of millet to buckwheat is (30-35):3;

[0013] The Chinese medicine extract is an aqueous extract of astragalus, cinnamon, dried ginger, poria, licorice and jujube; the mass ratio of astragalus, cinnamon, dried ginger, poria, licorice and jujube is (1-2): (1-2): (1-2): (1-2): (0.5-1): (1-2).

[0014] Preferably, the mass ratio of millet, buckwheat, malt koji and traditional Chinese medicine extract is (30-35):3:(6.5-10):(12-19).

[0015] Preferably, the Chinese medicine extract is prepared by the following method: mix astragalus, cinnamon, dried ginger, poria, licorice, jujube and water, boil for 20 to 40 minutes, collect the first decoction, add water to the residue for a second decoction, collect the second decoction, and mix the first decoction and the second decoction to obtain the Chinese medicine extract.

[0016] Preferably, the mass ratio of the total mass of astragalus, cinnamon, dried ginger, poria, licorice and jujube to water is 1: (8-12).

[0017] Preferably, the fermentation time is 25 to 35 days, and the fermentation process adopts a rake management mode.

[0018] Preferably, the decocting time is 10 to 15 minutes.

[0019] Preferably, the decocting process further comprises an aging step, and the aging time is 30 to 90 days.

[0020] Preferably, the aging further includes the steps of blending, filtering, filling and sterilization.

[0021] The invention also provides special millet yellow wine brewed by the brewing method.

[0022] Compared with the prior art, the present invention has the following beneficial effects: the present invention provides a brewing method of a special millet yellow wine, the fermentation raw materials are millet and buckwheat, and buckwheat has the health care effects of lowering blood pressure and cholesterol, maintaining cardiovascular and cerebrovascular health, etc. The brewing method of the present invention improves the fermentation raw materials and adds a traditional Chinese medicine extract, thereby increasing the health care effect of the yellow wine while ensuring the taste and physical and chemical properties of the yellow wine. DETAILED DESCRIPTION

[0023] The invention provides a brewing method for special millet yellow wine, comprising the following steps: 1) soaking, rinsing and steaming millet and then airing; 2) soaking and steaming buckwheat and then airing; 3) mixing the aired millet, buckwheat, malt koji and traditional Chinese medicine extract, putting the mixture into a vat and fermenting; 4) after the fermentation is completed, separating the solid and liquid of the mash, decocting the wine, and obtaining the special millet yellow wine.

[0024] In the present invention, firstly, the millet is soaked, rinsed, and steamed, and then spread out to dry. The millet is preferably immersed in water for soaking, and the soaking time is preferably 12h to 72h, and preferably soaked until the rice grains are loose when rubbed by hand. In the present invention, the rinsed rice is preferably rinsed with water, and the water flowing out from the bottom of the basket is preferably clear and has no white liquid, and the water is drained. In the present invention, the steamed rice is preferably put into a steamer after the water is drained, the rice surface is smoothed, and all steamed at 98 to 102°C. The steamed rice of the present invention is preferably steamed until the rice grains are cooked but not rotten and have no hard core, and the steaming time is preferably 25 to 35min. After the steaming of the rice is completed, the rice is spread out to dry, preferably to 28 to 32°C.

[0025] In the present invention, the buckwheat is soaked, steamed, and then aired. In the present invention, the buckwheat is preferably soaked for 6 to 12 hours, more preferably 8 to 10 hours, and the soaked buckwheat is preferably steamed, and the steaming time is preferably 30 to 50 minutes, more preferably 35 to 45 minutes. After the buckwheat is steamed, it is aired, preferably aired to 28 to 32°C.

[0026] In the present invention, the millet, buckwheat, malt and Chinese medicine extract after being spread out for air are mixed, put into a jar and fermented. In the present invention, the mass ratio of the millet and buckwheat is preferably (30-35):3, more preferably (31-34):3, and more preferably 32:3; the mass ratio of the millet, buckwheat, malt and Chinese medicine extract is (30-35):3:(6.5-10):(12-19). The present invention does not specifically limit the source and preparation method of the malt, and the malt commonly used in rice wine brewing in the art can be used. In the present invention, when the malt is used, it is preferably crushed and sieved. After crushing, the malt is preferably first mixed with the Chinese medicine extract, and then mixed with the millet and buckwheat.

[0027] In the present invention, the Chinese medicine extract is an aqueous extract of astragalus, cinnamon, dried ginger, Poria, licorice, and jujube; the mass ratio of astragalus, cinnamon, dried ginger, Poria, licorice, and jujube is (1-2): (1-2): (1-2): (1-2): (0.5-1): (1-2), and more preferably 1: 1: 1: 1: 0.5: 1. In the present invention, the mass ratio of the total mass of astragalus, cinnamon, dried ginger, Poria, licorice, and jujube to water is preferably 1: (8-12), more preferably 1: (9-11), and even more preferably 1: 10. In the present invention, the Chinese medicine extract is preferably prepared by the following method: astragalus, cinnamon, dried ginger, poria, licorice, jujube and water are mixed, decocted for 20 to 40 minutes, the first decoction is collected, the residue is added with water for a second decoction, the second decoction is collected, and the first decoction and the second decoction are mixed to obtain the Chinese medicine extract.

[0028] After the raw materials are mixed, the mixture is dropped into a vat. In the present invention, the mixture is dropped into a semi-closed form and sealed with cotton cloth. The temperature of the mixture is controlled at 28°C to 32°C during the mixture. The fermentation process adopts an open-raking management mode, and the mixture is started to be raked after 10 to 12 hours of fermentation depending on the product temperature, and then every 5 to 8 hours depending on the product temperature. After four consecutive rakings, the raking is stopped when the product temperature approaches the room temperature, and the mouth of the vat is sealed for post-fermentation. In the present invention, the total fermentation time is 25 to 35 days, preferably 27 to 33 days, and more preferably 30 days.

[0029] After the fermentation is completed, the present invention separates the solid and liquid of the mash, decocts the wine, and obtains a special type of millet yellow wine. After the fermentation is completed, the present invention performs pressing to separate the solid and liquid of the mash; then preferably decocts the wine at a temperature of 80°C to 83°C for 10 to 15 minutes. The present invention decocts the wine after the filtration, and the filtration is preferably performed by membrane filtration; the wine is preferably aged after decoction, and the aging time is preferably 30 to 90 days. After the aging, the present invention preferably further includes the steps of blending, filtering, filling and sterilization. The present invention does not specifically limit the steps of blending, filtering, filling and sterilization, and conventional operations in the art can be used.

[0030] The present invention also provides a special millet yellow wine brewed by the brewing method, and the special millet yellow wine has better performance in color, taste, alcohol content, total acid, volatile acid, fructose and glycerol content. The special millet yellow wine provided by the present invention also improves its health care effect by adding buckwheat and Chinese medicine extract. After testing, the special millet yellow wine contains rich types and high content of pyrazine compounds; pyrazine compounds have the functions of dilating blood vessels, inhibiting platelet aggregation, improving microcirculation and increasing coronary blood and cerebral blood flow, and can prevent cardiovascular and cerebrovascular diseases, ischemic stroke, cancer and diabetes.

[0031] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0032] Preparation of Chinese medicine extract:

[0033] Mix 120g of Astragalus, 120g of cinnamon, 120g of dried ginger, 120g of Poria, 60g of roasted licorice, and 120g of jujube, add 8kg of water, and boil for 30min, collect the first decoction, add 8kg of water again, boil for 20min, collect the second decoction, and combine the first decoction and the second decoction to obtain a Chinese medicine extract.

[0034] Example 1

[0035] Soaking rice: Soak all the millet in water for 24 hours, until the rice grains fall apart when rubbed by hand.

[0036] Rinse rice: Rinse the rice with water until the water flowing out from the bottom of the basket is clear and free of white liquid, then drain the water.

[0037] Steamed rice: Put the drained rice into the steamer, smooth the rice surface, and steam it thoroughly for 30 minutes. Keep it for 30 minutes until the rice grains are cooked but not mushy and have no hard core, then spread it out to dry at 30℃.

[0038] Soaking buckwheat: Soak the buckwheat in water for 12 hours;

[0039] Steamed buckwheat rice: drain the soaked buckwheat rice, steam it for 40 minutes, and spread it out to dry at 30℃.

[0040] Mixing koji, dropping into vat and fermentation: Grind the malt koji through 20 meshes, mix it with the Chinese medicine extract, and then mix it with millet and buckwheat and stir evenly. The mass ratio of millet, buckwheat, malt koji and Chinese medicine extract is 30:3:6:12. The temperature when dropping into vat is controlled at 28℃~32℃; and the open harrow management mode is adopted.

[0041] Pressing, decocting and aging: After fermentation, the mash is squeezed out of the wine, decocted at 80℃ for 15 minutes, and aged in a ceramic jar for one month.

[0042] Blending, filtering, filling and sterilization: The aged wine is blended and stirred evenly, then filtered and filled for sterilization.

[0043] Example 2

[0044] Soaking rice: Soak all the millet in water for 30 hours, until the rice grains fall apart when rubbed by hand.

[0045] Rinse rice: Rinse the rice with water until the water flowing out from the bottom of the basket is clear and free of white liquid, then drain the water.

[0046] Steamed rice: Put the drained rice into the steamer, smooth the rice surface, and steam it thoroughly for 35 minutes. Keep it for 20 minutes until the rice grains are cooked but not mushy and have no hard core. Spread it out to dry at 30℃.

[0047] Soaking buckwheat: Soak the buckwheat in water for 10 hours;

[0048] Steamed buckwheat rice: drain the soaked buckwheat rice, steam it for 50 minutes, and spread it out to dry at 30℃.

[0049] Mixing koji, putting it into the tank, and fermenting: Crush the koji through 20 meshes, mix it with the Chinese medicine extract, and then mix it with millet and buckwheat and stir it evenly. The mass ratio of millet, buckwheat, koji and Chinese medicine extract is 35:3:8:19. The temperature when putting it into the tank is controlled at 28℃~32℃; and the open harrow management mode is adopted.

[0050] Pressing, decocting and aging: After fermentation, the mash is squeezed out of the wine, decocted at 85℃ for 10 minutes, and aged in a ceramic jar for one month.

[0051] Blending, filtering, filling and sterilization: The aged wine is blended and stirred evenly, then filtered and filled for sterilization.

[0052] Example 3

[0053] Soaking rice: Soak all the millet in water for 60 hours, until the rice grains fall apart when rubbed by hand.

[0054] Rinse rice: Rinse the rice with water until the water flowing out from the bottom of the basket is clear and free of white liquid, then drain the water.

[0055] Steaming rice: Put the drained rice into the steamer, smooth the rice surface, and steam it thoroughly for 30 minutes. Keep it for 35 minutes until the rice grains are cooked but not mushy and have no hard core. Spread it out to dry at 30℃.

[0056] Soaking buckwheat: Soak the buckwheat in water for 12 hours;

[0057] Steamed buckwheat rice: drain the soaked buckwheat rice, steam it for 50 minutes, and spread it out to dry at 30℃.

[0058] Mixing koji, dropping into vat and fermentation: Grind the koji through 20 meshes, mix it with the Chinese medicine extract, and then mix it with millet and buckwheat and stir evenly. The mass ratio of millet, buckwheat, koji and Chinese medicine extract is 30:3:6:12. The temperature when dropping into vat is controlled at 28℃~32℃; and the open harrow management mode is adopted.

[0059] Pressing, decocting and aging: After fermentation, the mash is squeezed out of the wine, decocted at 80℃ for 12 minutes, and aged in a ceramic jar for one month.

[0060] Blending, filtering, filling and sterilization: The aged wine is blended and stirred evenly, then filtered and filled for sterilization.

[0061] Comparative Example 1

[0062] The steps are consistent with those in Example 1, except that buckwheat and Chinese medicine extract are not added. The specific steps are as follows:

[0063] Soaking rice: Soak all the millet in water for 24 hours, until the rice grains fall apart when rubbed by hand.

[0064] Rinse rice: Rinse the rice with water until the water flowing out from the bottom of the basket is clear and free of white liquid, then drain the water.

[0065] Steamed rice: Put the drained rice into the steamer, smooth the rice surface, and steam it thoroughly for 30 minutes. Keep it for 30 minutes until the rice grains are cooked but not mushy and have no hard core, then spread it out to dry at 30℃.

[0066] Mixing koji, dropping into vat, and fermentation: Grind the malt koji through 20 meshes and mix it evenly with millet. The mass ratio of millet to malt koji is 6:1. The temperature when dropping into vat is controlled at 28℃~32℃. And adopt the open harrow management mode.

[0067] Pressing, decocting and aging: After fermentation, the mash is squeezed out of the wine, decocted at 80℃ for 15 minutes, and aged in a ceramic jar for one month.

[0068] Blending, filtering, filling and sterilization: The aged wine is blended and stirred evenly, then filtered and filled for sterilization.

[0069] Experimental example

[0070] The physical and chemical properties of the rice wine products prepared in Example 1, Example 2 and Comparative Example 1 were tested, and the results are shown in Table 1.

[0071] Table 1 Test results of physical and chemical properties of rice wine

[0072]

[0073] Color CIELab parameter determination

[0074] Referring to the method of Kang Wenjun et al. (Effect of pottery aging on the color and taste of Cabernet Sauvignon dry red wine [J]. Food and Fermentation Industry, 2023, 49(11): 47-54), the rice wine sample to be tested was filtered through a 0.45μm filter membrane, and distilled water was used as a blank. A UV-visible spectrophotometer was used to perform a full wavelength scan of 380-780nm in a 2mm cuvette with a scanning interval of 5nm. According to the uniform color space and color difference formula of SN / T 4675.25-2016, the color parameters (L*, a*, b*, C*ab, hab) of the CIE 1976 (L*a*b*) color space were calculated under the observation conditions of D65 and 10°. The corresponding ΔL, ΔC, ΔH, and ΔE were calculated as follows.

[0075] ΔL * =L * 1-L * n

[0076] Δa * =a * 1-a * n

[0077] Δb * =b * 1-b * n

[0078]

[0079] Wherein, subscripts 1 and n represent sample 1 and sample n, respectively.

[0080] The results of the millet yellow wine color analysis of Example 2 are shown in Table 2.

[0081] Table 2 Example 2 Millet Yellow Wine Sample CIELAB Parameters

[0082]

[0083] The CIELAB color parameter results of millet yellow wine samples are shown in Table 2. The L* value indicates the lightness of the wine sample. The larger the L* value, the brighter the wine sample. a* is the red / green color index, which indicates the red / green color of the wine body; b* is the yellow / blue color index, which indicates the yellow / blue color of the wine body. C* ab Indicates the color saturation and color concentration of the wine. The larger the value, the more concentrated the color of the wine sample and the higher the color saturation. ab Hue is also an important basis for characterizing wine color. The color difference ΔE* is determined by the three parameters of L*, a* and b*, indicating the overall color difference between samples. The larger the value, the greater the difference between samples.

[0084] The rich aroma substances in rice wine contain a variety of trace healthy ingredients such as pyrazine compounds, aromatic compounds, terpenes, etc. Among them, pyrazine compounds are an important flavor compound and health factor functional compound in rice wine. They have a low aroma threshold and make an important contribution to the flavor of rice wine. At the same time, they are a kind of substance that is beneficial to human health.

[0085] Tetramethylpyrazine (TMP) is an active pharmaceutical ingredient originally isolated from the traditional Chinese medicine Chuanxiong, also known as Chuanxiongqin. It is not only an important compound related to the flavor of rice wine, but also has special pharmacological effects, such as dilating blood vessels, inhibiting platelet aggregation, improving microcirculation, and increasing coronary blood and cerebral blood flow, and can prevent cardiovascular and cerebrovascular diseases, ischemic stroke, cancer, diabetes and other diseases. In view of this, the present invention uses a high performance liquid chromatography method to detect the content of pyrazine compounds in the millet rice wine prepared in Example 1, and the results are shown in Table 3.

[0086] Table 3 Detection results of the content of pyrazine compounds in millet yellow wine of Example 2

[0087]

[0088] It can be seen from the above results that the special millet yellow wine provided by the present invention has rich varieties and high contents of pyrazine compounds and has good health-care effects.

[0089] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for brewing special millet yellow wine, characterized in that: The following steps are involved: 1) After soaking, rinsing and steaming the millet, spread it out to dry; 2) Soak and steam the buckwheat rice, then spread it out to dry; 3) Mix the millet, buckwheat, wheat koji and Chinese medicine extract after drying, put them into a jar for fermentation; 4) After fermentation is completed, the mash is separated into solid and liquid, and the wine is decocted to obtain a special millet yellow wine; The mass ratio of millet to buckwheat is (30-35):3; The mass ratio of astragalus, cinnamon, dried ginger, poria, liquorice and jujube in the traditional Chinese medicine extract is (1-2): (1-2): (1-2): (1-2): (0.5-1): (1-2).

2. The brewing method according to claim 1, characterized in that: The mass ratio of the millet, buckwheat, wheat koji and the traditional Chinese medicine extract is (30-35):3:(6.5-10):(12-19).

3. The brewing method according to claim 1, characterized in that: The Chinese medicine extract is prepared by the following method: astragalus, cinnamon, dried ginger, poria, licorice, jujube and water are mixed, decocted for 20 to 40 minutes, the first decoction is collected, the residue is added with water for secondary decoction, the second decoction is collected, and the first decoction and the second decoction are mixed to obtain the Chinese medicine extract.

4. The brewing method according to claim 3, characterized in that: The mass ratio of the total mass of astragalus, cinnamon, dried ginger, poria, licorice and jujube to water is 1: (10-12).

5. The brewing method according to claim 1, characterized in that: The fermentation time is 25 to 35 days, and the fermentation process adopts the open rake management mode.

6. The brewing method according to claim 1, characterized in that: The time for decocting the wine is 10 to 15 minutes.

7. The brewing method according to claim 6, characterized in that: The method further comprises an aging step after decocting the wine, and the aging time is 30 to 90 days.

8. The brewing method according to claim 7, characterized in that: The aging process also includes the steps of blending, filtering, filling and sterilization.

9. The special millet yellow wine brewed by the brewing method according to any one of claims 1 to 8.

Images