Preparation method of rich-flavor high-nutrition tartary buckwheat wine based on tartary buckwheat

Abstract

The invention discloses a preparation method of strong-flavor high-nutrition tartary buckwheat wine based on tartary buckwheat, which comprises the following steps: in a grain soaking stage, decomposing pectin by pectinase in advance, and steaming with steam after soaking is completed, so that methanol is discharged in grain washing and cooking processes, the methanol content of the tartary buckwheat in a fermentation process is greatly reduced, and the taste of the tartary buckwheat wine is improved. Tartary buckwheat is shelled in a targeted mode, meanwhile, shells and all parts of tartary buckwheat rice are comprehensively utilized, the utilization rate is high, resources are saved, fermentation liquor is prepared from bee pollen and honey, then the fermentation liquor and original pulp liquor are mixed and fermented for preparing the tartary buckwheat liquor, and the tartary buckwheat liquor is high in nutritive value and has black berry fruit fragrance and dry fruit fragrance. The tartary buckwheat fragrance can be better and faster dissolved into the prepared original pulp wine, the production time is greatly shortened, the working procedures are saved, the original pulp wine does not need to be filtered again, and the production process is simpler and more convenient.

Description

Technical Field

[0001] The invention relates to the technical field of high-nutrition tartary buckwheat wine preparation method, in particular to a method for preparing a strong-flavor high-nutrition tartary buckwheat wine based on tartary buckwheat. Background Art

[0002] Wine has long been a major element of Chinese culture. A little wine can help yang, relax muscles and activate blood circulation, eliminate fatigue and tension, stimulate appetite, drive away cold, and promote metabolism; too much wine can harm the human body. As consumers' awareness of pursuing health and naturalness continues to increase, the demand for varieties in the domestic market is also changing. Various functional health-care liquors are imperative. Buckwheat is a cereal plant that combines starch, protein, cellulose, vitamins, fats, minerals, trace elements and flavonoids. It is rich in oleic acid, linoleic acid, vitamins and flavonoids. Flavonoids can enhance the permeability of capillaries, improve the cardiovascular system, and have a significant effect on lowering blood sugar and blood lipids. Therefore, it is widely processed into various nutritional health foods. Modern pharmacological experiments and clinical trials of buckwheat have shown that buckwheat flavonoids have obvious functions of lowering blood sugar, lowering blood lipids, scavenging free radicals, and enhancing immunity. Flavonoids cannot be directly synthesized in the human body and can only be obtained from food. Therefore, buckwheat with a high flavonoid content has attracted people's attention.

[0003] Nowadays, people generally use fermentation or soaking methods to prepare buckwheat wine on the market. The fermentation process is: using buckwheat as starchy raw material, adding other materials or Chinese medicinal materials as auxiliary materials, and using special bacteria or wine yeast as saccharification and fermentation agents. Each component of buckwheat, such as buckwheat husk, buckwheat skin, and buckwheat powder, contains flavonoids, and this process generally treats buckwheat husk as waste, and the buckwheat wine prepared by this method cannot effectively utilize the functional ingredients in buckwheat. If it is distilled again, the buckwheat flavonoids in the wine are almost difficult to detect. The soaking process is: soaking buckwheat in high-proof liquor or extracting and concentrating buckwheat flavonoids and then adding them to liquor; although the buckwheat wine prepared by this method is enriched with buckwheat flavonoids, it fails to consider the comprehensive utilization of buckwheat resources, which inevitably leads to a low utilization rate of buckwheat.

[0004] In addition, buckwheat has a short history of being used as the main raw material for making wine. Because buckwheat husks contain a large amount of pectin, the pectin will decompose under the action of microorganisms and enzymes during grain cooking and fermentation, producing pectin acid and methanol, which leads to a high methanol content in the distilled wine, which is far higher than the national food standard. Liquor with too high methanol is difficult to handle and will make the taste of the wine worse. Therefore, many wine companies make wine by combining buckwheat with other grains with low pectin content. Although this can reduce methanol, it changes the taste of buckwheat wine and reduces the health-preserving functions of the wine, especially the content of flavonoids and rutin. Therefore, it is a difficult problem in the industry to exceed the methanol standard when using pure buckwheat grain wine. To this end, we propose a method for preparing a rich-flavored and highly nutritious buckwheat wine based on buckwheat. Summary of the invention

[0005] The object of the present invention is to provide a method for preparing a strong-flavored and highly nutritious tartary buckwheat wine based on tartary buckwheat, so as to solve the problems raised in the above-mentioned background technology.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a method for preparing a strong-flavored and highly nutritious tartary buckwheat-based tartary buckwheat wine, wherein the raw materials for preparing the tartary buckwheat wine are: 100-150 parts of tartary buckwheat, 2-5 parts of Guanyin koji, 10-20 parts of red dates, 8-10 parts of pectinase, 1-3 parts of sulfite, 30-50 parts of wooden fish stone, 20-30 parts of sorghum, 20-40 parts of rice, 20-30 parts of dried grapes, 10-20 parts of bee pollen, and 5-10 parts of honey.

[0007] The specific steps of the method for preparing tartary buckwheat wine are:

[0008] S1: Take 20-30 portions of dried grapes to make pulp, remove the pits of red dates and mash them into a paste, then mix them with the pulp, add 30 mg / L of sulfurous acid, add 0.1 kg / L of pectinase, and then store the pulp with sulfurous acid and pectinase in a low temperature place in the workshop for storage;

[0009] S2: hulling the tartary buckwheat, taking 100-150 parts of hulled tartary buckwheat, 20-30 parts of sorghum and 20-40 parts of rice and soaking them in 70-80 degree hot water, and pouring the fruit pulp mixture in step S1 into the mixture of tartary buckwheat, sorghum and rice and mixing and soaking them for 20 hours, so that pectinase can decompose pectin in advance during the grain soaking stage, and steaming is used after soaking, so that methanol is discharged after washing and cooking, which greatly reduces the methanol content of tartary buckwheat during fermentation, and then cooling the cooked grain to 20-25 degrees, and then adding Guanyin earth koji accounting for 1 / 50-1 / 40 of the mass of tartary buckwheat, saccharifying for 12-24 hours, and distilling after the saccharification and fermentation are completed. During fermentation, pectin has been decomposed and basically no methanol is produced. The wine distilled in this way retains the special fragrance and nutritional value of pure tartary buckwheat wine, and reduces methanol to a very low level. It is the best method for brewing pure tartary buckwheat wine. Tartary buckwheat small koji wine can be obtained by the above method;

[0010] S3: crush the tartary buckwheat husks removed in step S2 into powder, stir-fry over medium heat to remove foreign taste, take out and naturally cool to 20-22 degrees, then take the tartary buckwheat husk powder and add it to the tartary buckwheat wine prepared in step S2, mix well and seal and soak for 10-15 days, then squeeze and filter it, and then distill and concentrate it to 1 / 5-1 / 4 of the mass of the tartary buckwheat wine, to obtain tartary buckwheat puree;

[0011] S4: adding 6-8 times the amount of clean water to the bee pollen to soak it, so as to promote its expansion and decomposition, so that the bee pollen particles can be expanded into powder, and then stirred into a paste and sterilized with ultraviolet rays, and then adding 1 / 10 of the total amount of bee pollen honey for fermentation, and waiting for the pollen fermentation to enter a vigorous period to obtain a fermentation liquid;

[0012] S5: Dissolve the purified honey in the raw wine, inoculate the fermentation liquid into the mixture of raw wine and honey, adjust the pH value to 3-5, then seal and ferment in a dark, dry room at a temperature of 20-25 degrees, stir every 3-4 days, after 2-3 times of stirring, seal and ferment for 4-5 months to complete the preparation of buckwheat wine.

[0013] Preferably, the pectinase in step S1 is EX-V pectinase, and the clarification and juice extraction of the pulp are observed every day. The method for determining components such as chromaticity adopts GB / T15038-2006 "General Test Methods for Grape and Fruit Wine", and this standard is used to detect chromaticity and pectin and polysaccharide forms. The chromaticity of the pulp changes as follows: 2.2-2.3 on the first day, 4.8-4.9 on the second day, and 5.7-5.9 on the third day, which fully demonstrates that the pulp enzyme has a strong extraction ability for pigments and has a good pectin decomposition effect.

[0014] Preferably, in step S2, wooden fish stones are put into the pot and evenly spread on the bottom of the pot, the mixture of buckwheat rice, sorghum and rice after soaking is washed and poured into the pot, steamed at 90-95 degrees for 40-50 minutes, and then the wooden fish stones are removed.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] 1. The present invention utilizes dried grapes to support the pulp, and adds pectinase and sulfite to the pulp, which has strong ability to decompose pectin and polysaccharide, and has strong ability to extract pigments and aromas, and has black berry aroma and dried fruit aroma. The bitter buckwheat, sorghum and rice mixture after formaldehyde removal is mixed and steamed with wooden fish stone, and the trace elements in the wooden fish stone can be infiltrated into the wine making raw materials, thereby improving the nutritional value. The bitter buckwheat is rich in vitamin E and has an antioxidant effect.

[0017] 2. The invention specifically shells the tartary buckwheat, and at the same time comprehensively utilizes the hull and various parts of the tartary buckwheat rice, with high utilization rate and resource saving. The tartary buckwheat rice is used as a raw material for making wine, and the tartary buckwheat shell powder is stir-fried to obtain a strong-flavored tartary buckwheat powder with a strong tartary buckwheat flavor. The strong-flavored tartary buckwheat flour is added to the fermented tartary buckwheat Xiaoqu wine, and the strong-flavored tartary buckwheat flour is heated together with the boiling filtrate by the steps of pressing and distillation and concentration after the filtrate is filtered. Under the high temperature state, the molecules move violently, and the tartary buckwheat flavor of the strong-flavored tartary buckwheat flour blends with the filtrate and is dissolved into the raw wine with the steam, so that the raw wine and the final finished wine have a strong tartary buckwheat flavor, which can not only make the prepared raw wine be better and faster dissolved in the tartary buckwheat flavor, but also greatly shorten the production time, and save the process, and there is no need to filter the raw wine again, and the production process is simpler and more convenient;

[0018] 3. In the present invention, bee pollen and honey are used to prepare fermentation liquid, and then the fermentation liquid and raw liquor are mixed and fermented to prepare buckwheat wine. Bee pollen is known as an all-round nutrition bank, which is rich in important nutrients such as protein, amino acids, fatty acids, vitamins and trace elements, can relieve fatigue, replenish physical energy and improve sleep quality, and can also significantly improve cell vitality and phagocytic ability, improve the body's immune function, enhance hematopoietic function and increase white blood cells. Honey also contains rutin, and the content of protein and iron is relatively high. The blood-tonifying effect is better than other honeys, and the antioxidant effect is the strongest among all honeys. DETAILED DESCRIPTION

[0019] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only 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 making creative work are within the scope of protection of the present invention.

[0020] Example

[0021] A method for preparing a strong-flavored and highly nutritious tartary buckwheat wine, wherein the raw materials for preparing the tartary buckwheat wine are: 100 parts of tartary buckwheat, 3 parts of Guanyin koji, 10 parts of red dates, 10 parts of pectinase, 3 parts of sulfite, 40 parts of wooden fish stone, 25 parts of sorghum, 40 parts of rice, 30 parts of dried grapes, 15 parts of bee pollen, and 8 parts of honey;

[0022] The specific steps of the method for preparing tartary buckwheat wine are:

[0023] S1: 30 parts of dried grapes are taken to make pulp, and red dates are pitted and mashed into a paste and then mixed with the pulp, 3 parts of sulfurous acid are added at an amount of 30 mg / L, and 10 parts of pectinase are added at an amount of 0.1 kg / L, and then the pulp liquid after adding sulfurous acid and pectinase is stored in a low temperature place in the workshop for low temperature preservation, the pulp is supported by dried grapes, and pectinase and sulfurous acid are added to the pulp, which has strong ability to decompose pectin and polysaccharides, and has strong ability to extract pigments and aromas, and has black berry aroma and dried fruit aroma;

[0024] S2: Shell the buckwheat, soak 100 parts of shelled buckwheat, 25 parts of sorghum and 40 parts of rice in 75-degree hot water, pour the fruit pulp mixture in step S1 into the mixture of buckwheat, sorghum and rice and soak for 20 hours, so that pectinase can decompose pectin in advance during the grain soaking stage, and steam it after soaking, so that methanol is discharged after washing and cooking, which greatly reduces the methanol content of buckwheat during fermentation, and then cool the cooked grain to 20-25 degrees, and then add 1 / 50-1 / 2 of the mass of buckwheat. / 40 Guanyin soil koji, saccharification for 12-24h, distillation after saccharification and fermentation. Pectin has been decomposed during fermentation and basically no methanol is produced. The wine distilled in this way not only retains the special aroma and nutritional value of pure buckwheat wine, but also reduces methanol to a very low level. It is the best method for brewing pure buckwheat wine. The above method can be used to obtain buckwheat Xiaoqu wine. The mixture of buckwheat, sorghum and rice after formaldehyde removal is mixed and steamed with wooden fish stone, which can infiltrate the trace elements in the wooden fish stone into the wine-making raw materials, thereby improving the nutritional value. Buckwheat is rich in vitamin E and has an antioxidant effect.

[0025] S3: crushing the tartary buckwheat husks removed in step S2 into powder, frying them over medium heat to remove foreign smells, taking them out and cooling them naturally to 20-22 degrees, then adding the tartary buckwheat husk powder to the tartary buckwheat wine prepared in step S2, mixing them well and sealing and soaking them for 10-15 days, then squeezing and filtering them, and then distilling and concentrating them to 1 / 5-1 / 4 of the mass of the tartary buckwheat wine added to obtain tartary buckwheat pulp, shelling the tartary buckwheat in a targeted manner, and comprehensively utilizing the husks and various parts of the tartary buckwheat rice, with high utilization rate and resource saving, using the tartary buckwheat rice as a raw material for making wine, and stir-frying the tartary buckwheat husk powder to obtain a wine with a strong tartary buckwheat flavor. Strong-flavored tartary buckwheat flour, adding strong-flavored tartary buckwheat flour to fermented tartary buckwheat wine, using the steps of pressing and distilling and concentrating the filtrate, so that the strong-flavored tartary buckwheat flour is heated together with the boiling filtrate, under the high temperature state, the molecules move violently, the tartary buckwheat flavor of the strong-flavored tartary buckwheat flour blends with the filtrate, and is dissolved into the raw wine with the steam, so that the raw wine and the final finished wine have strong tartary buckwheat flavor, which can not only make the tartary buckwheat flavor dissolved in the prepared raw wine better and faster, but also greatly shorten the production time, save the process, and do not need to filter the raw wine again, so that the production process is simpler and more convenient;

[0026] S4: adding 7 times the amount of clean water to the bee pollen to soak it, so as to promote its expansion and decomposition, so that the bee pollen particles can be expanded into powder, and then stirred into a paste and sterilized with ultraviolet rays, and then adding 1 / 10 of the total amount of honey to ferment, and waiting for the pollen to enter a vigorous fermentation period to obtain a fermentation liquid;

[0027] S5: Dissolve the purified honey in the raw wine, inoculate the fermentation liquid into the mixture of raw wine and honey, adjust the pH value to 3-5, then seal and ferment in a room with a temperature of 20-25 degrees, avoid light and dry, stir once every 3 days, after 3 stirrings, seal and ferment for 5 months to complete the preparation of buckwheat wine, use bee pollen and honey to prepare fermentation liquid, then mix the fermentation liquid and raw wine for fermentation to prepare buckwheat wine, bee pollen is known as an all-round nutrition bank, containing rich protein, amino acids, fatty acids, vitamins and trace elements, which can relieve fatigue, replenish physical energy and improve sleep quality, and can also significantly improve cell vitality and phagocytic ability, improve the body's immune function, enhance hematopoietic function and increase white blood cells. Honey also contains rutin, with relatively high protein and iron content, better blood-tonifying effect than other honeys, and the strongest antioxidant effect among all honeys;

[0028] In step S1, the pectinase is EX-V pectinase, and the clarification and juice extraction of the pulp are observed every day. The determination method of the components such as the chromaticity adopts GB / T15038-2006 "General Test Methods for Grapes and Fruit Wines". This standard is used to detect the chromaticity and pectin and polysaccharide forms. The chromaticity of the pulp changes from 2.2 on the first day to 4.9 on the second day and 5.9 on the third day, which fully demonstrates that the pulp enzyme has a strong ability to extract pigments and has a good pectin decomposition effect;

[0029] In step S2, put the wooden fish stone into the pot and evenly spread it on the bottom of the pot. After the soaking, wash the mixture of buckwheat, sorghum and rice and pour it into the pot. Steam it at 90-95 degrees for 40 minutes and then remove the wooden fish stone. After removing the formaldehyde, mix the mixture of buckwheat, sorghum and rice with the wooden fish stone and steam it. The trace elements in the wooden fish stone can be infiltrated into the wine-making raw materials, which improves the nutritional value. Buckwheat is rich in vitamin E and has an antioxidant effect.

[0030] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a rich-flavored and highly nutritious tartary buckwheat wine based on tartary buckwheat, characterized in that: The raw materials for preparing buckwheat wine are: 100-150 parts of buckwheat, 2-5 parts of Guanyin koji, 10-20 parts of red dates, 8-10 parts of pectinase, 1-3 parts of sulfite, 30-50 parts of wooden fish stone, 20-30 parts of sorghum, 20-40 parts of rice, 20-30 parts of dried grapes, 10-20 parts of bee pollen and 5-10 parts of honey.

2. The method for preparing a strong-flavored and highly nutritious tartary buckwheat wine based on claim 1, characterized in that: The specific steps of the method for preparing tartary buckwheat wine are: S1: Take 20-30 portions of dried grapes to make pulp, remove the pits of red dates and mash them into a paste, then mix them with the pulp, add 30 mg / L of sulfurous acid, add 0.1 kg / L of pectinase, and then store the pulp with sulfurous acid and pectinase in a low temperature place in the workshop for storage; S2: hulling the tartary buckwheat, taking 100-150 parts of hulled tartary buckwheat, 20-30 parts of sorghum and 20-40 parts of rice and soaking them in 70-80 degree hot water, and pouring the fruit pulp mixture in step S1 into the mixture of tartary buckwheat, sorghum and rice and mixing and soaking them for 20 hours, so that pectinase can decompose pectin in advance during the grain soaking stage, and steaming is used after soaking, so that methanol is discharged after washing and cooking, which greatly reduces the methanol content of tartary buckwheat during fermentation, and then cooling the cooked grain to 20-25 degrees, and then adding Guanyin earth koji accounting for 1 / 50-1 / 40 of the mass of tartary buckwheat, saccharifying for 12-24 hours, and distilling after the saccharification and fermentation are completed. During fermentation, pectin has been decomposed and basically no methanol is produced. The wine distilled in this way retains the special fragrance and nutritional value of pure tartary buckwheat wine, and reduces methanol to a very low level. It is the best method for brewing pure tartary buckwheat wine. Tartary buckwheat small koji wine can be obtained by the above method; S3: crush the tartary buckwheat husks removed in step S2 into powder, stir-fry over medium heat to remove foreign taste, take out and naturally cool to 20-22 degrees, then take the tartary buckwheat husk powder and add it to the tartary buckwheat wine prepared in step S2, mix well and seal and soak for 10-15 days, then squeeze and filter it, and then distill and concentrate it to 1 / 5-1 / 4 of the mass of the tartary buckwheat wine, to obtain tartary buckwheat puree; S4: adding 6-8 times the amount of clean water to the bee pollen to soak it, so as to promote its expansion and decomposition, so that the bee pollen particles can be expanded into powder, and then stirred into a paste and sterilized with ultraviolet rays, and then adding 1 / 10 of the total amount of bee pollen honey for fermentation, and waiting for the pollen fermentation to enter a vigorous period to obtain a fermentation liquid; S5: Dissolve the purified honey in the raw wine, inoculate the fermentation liquid into the mixture of raw wine and honey, adjust the pH value to 3-5, then seal and ferment in a dark, dry room at a temperature of 20-25 degrees, stir every 3-4 days, after 2-3 times of stirring, seal and ferment for 4-5 months to complete the preparation of buckwheat wine.

3. The method for preparing a strong-flavored and highly nutritious tartary buckwheat wine based on claim 2, characterized in that: In step S1, the pectinase is EX-V pectinase, and the clarification and juice extraction of the pulp are observed every day. The determination method of the components such as chromaticity adopts GB / T15038-2006 "General Test Methods for Grape and Fruit Wine", which is used to detect the chromaticity and pectin and polysaccharide forms. The chromaticity of the pulp changes as follows: 2.2-2.3 on the first day, 4.8-4.9 on the second day, and 5.7-5.9 on the third day, which fully demonstrates that the pulp enzyme has a strong ability to extract pigments and has a good pectin decomposition effect.

4. The method for preparing a strong-flavored and highly nutritious tartary buckwheat wine based on claim 2, characterized in that: In step S2, put the wooden fish stone into the pot and evenly spread it on the bottom of the pot. After the soaking, wash the mixture of buckwheat rice, sorghum and rice and pour it into the pot. Steam it at 90-95 degrees for 40-50 minutes and then remove the wooden fish stone.