Processing technology of selenium-enriched millet wine
By constructing mixed mud pits and carrying out a five-stage fermentation and five-stage distillation cycle in the brewing of millet wine, combined with different yeasts and temperature control, the problems of thin flavor and insufficient selenium content in millet wine have been solved, and selenium-rich millet wine with excellent taste has been produced.
Patent Information
- Application Number
- CN202511231464.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-31
- Publication Date
- 2025-11-07
AI Technical Summary
In existing millet brewing processes, the liquid-state method produces baijiu with insufficient aroma and flavor, while the solid-state method produces baijiu with a thin aroma and the addition of flavorings destroys the naturalness of the baijiu, making it difficult to produce selenium-enriched millet baijiu with a high-quality taste.
The fermentation pits are constructed using mixed mud, and a five-stage fermentation and distillation cycle is employed. Combined with light-aroma or strong-aroma yeast, the fermentation temperature is controlled, and selenium-rich millet and fresh fruit are used as raw materials for multiple fermentations and distillations to form complex flavor compounds.
It enhances the aroma and taste of baijiu, increases the ester content, achieves selenium enrichment, and results in a mellow and sweet liquor with health benefits.
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Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of liquor brewing, in particular to a processing technology of selenium-rich millet wine. BACKGROUND
[0002] Selenium-rich food has the potential value of supplementing essential trace elements selenium in human body, and becomes a research hotspot in the field of food processing. Among them, selenium-rich wine has a growing market demand due to its drinking value and nutritional characteristics. Millet, as a traditional raw material for wine brewing, is rich in starch and natural organic selenium, and is a high-quality base material for preparing selenium-rich wine. However, the existing millet wine brewing process has many shortcomings: The existing wine brewing method mainly includes liquid method and solid method. The liquid method is based on liquid fermentation, and is brewed through different distillation and seasoning methods. The raw materials used are substances containing starch and sugar, which are subjected to liquid saccharification, fermentation, and then distilled by white wine raw material brewing equipment to obtain base wine. This method requires perfect equipment, has high automation degree, and the raw material yield is 5% higher than that of solid method, and the technology is relatively mature. However, the esters and total acid content of the wine produced by the liquid method are relatively low, which greatly reduces the drinking quality and the taste is not good. The existing technology improves the flavor by adding food flavorings, but artificial additives destroy the naturalness of the wine body. When using traditional solid-state fermentation process, the millet itself has less flavoring substances, and pure reliance on traditional koji fermentation results in a thin wine body and insufficient layering.
[0003] Therefore, it is necessary to propose a processing technology of selenium-rich millet wine to solve the above problems. SUMMARY
[0004] (I) Technical problems solved The purpose of the present application is to provide a processing technology of selenium-rich millet wine to solve the problems raised in the background art.
[0005] (II) Technical solutions In order to achieve the above purpose, the present application is implemented by the following technical solutions: a processing technology of selenium-rich millet wine, specifically comprising the following steps: S1: Pit construction: A layer of mixed mud with a thickness of 2-4 cm is uniformly coated on the inner surface of the fermentation pit wall; the mixed mud is made by mixing and fermenting yellow river mud, distiller's grains, fresh fruits and koji powder in a mass ratio of 100:5-8:7-10:1-2; S2: Raw material into pit: the raw material includes 100 parts by weight of main food, 10-15 parts by weight of fresh fruit and 28-32 parts by weight of wine koji, and the main food includes selenium-rich millet; the main food is steamed, cooled, mixed with auxiliary materials, wine koji and water to make wine with a water content of 55%-65%, and then placed in the fermentation pit; S3: Fermentation distillation: seal the fermentation pit, take out the fermented grains after fermentation, and distill the fermented grains to collect the distillate; S4: Additional koji After the fermented grains are cooled after distillation, 5%-15% of the koji is added and mixed evenly; S5: Circulating fermentation distillation: After step S4, the operations of the additional koji, constant temperature fermentation, and fermented grain distillation are repeated in turn, and the cycle is repeated four times, i.e. four rounds of fermentation and four times of distillation.
[0006] Preferably, during the step S4: additional koji, fresh fruits are also added, and the amount of the fresh fruits added is 5%-8% of the dry matter mass of the fermented grains after distillation.
[0007] Preferably, the fresh fruits are washed and crushed to a particle size of 0.5-1 cm.
[0008] Preferably, the koji powder and the koji are both light-flavor koji: prepared by fermenting bacteria according to a mass ratio of barley, peas, and wheat of 6:1-3:1-2; during fermentation of the fermented grains, the temperature in the pit is maintained at 20-25℃, and the fermentation lasts for 20-30 days. Preferably, the koji powder and the koji are both strong-flavor koji: prepared by fermenting bacteria from wheat; during fermentation of the fermented grains, the temperature in the pit is maintained at 35-38℃, and the fermentation lasts for 30-40 days.
[0009] Preferably, the main grains also include waxy rice and sorghum, and the proportions of the selenium-rich millet, waxy rice, and sorghum are 80:5-15:5-15.
[0010] Preferably, the fresh fruits are selected from one or more of the following: Hami melon, banana, watermelon, apple, and grape.
[0011] (Three) Beneficial effects Compared with the prior art, the present application provides a selenium-rich millet wine processing technology, which has the following beneficial effects: 1. The selenium-rich millet wine processing technology builds a microenvironment suitable for the growth of microorganisms through the mixed pit mud, and cooperates with five times of fermentation and five times of distillation. Through multiple accumulations of flavor substances such as esters and alcohols through circulating fermentation, the defects of the thin flavor of millet are made up, and the wine is sweet and mellow with a smooth taste.
[0012] 2. The selenium-rich millet wine processing technology, the nutrient substances released by the fresh fruits in the mixed mud and the nutrients provided by the fresh fruits in the fermented grains can form a relay supply, maintain the matching of the pit microenvironment and the fermented grains, and provide stable substrates for the continuous metabolism of microorganisms, thereby indirectly improving the fermentation efficiency.
[0013] 3. The selenium-rich millet wine processing technology uses selenium-rich millet and fresh fruits for mixed brewing, so that the white wine meets the selenium-rich requirements, and through the increase of the ester content, it has a certain health care effect after drinking. DETAILED DESCRIPTION
[0014] The technical solutions in the embodiments of the present application will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments of the present application.
[0015] Embodiment one A processing technology of selenium-rich millet wine specifically comprises the following steps: S1: raw material preparation: prepare Yellow River mud, distiller's grains, fresh fruits (selecting Hami melon) and koji powder according to the mass ratio of 100:6:8:1.5. The Yellow River mud is first pretreated, screened by a screen with a pore size of 3 mm to remove impurities, and then spread out in natural light for airing, and turned over every 6-8 hours to evaporate water uniformly to a moisture content of 15-18%, for standby. Mixed mud preparation: the pretreated Yellow River mud, distiller's grains, Hami melon and koji powder are mixed and stirred uniformly, and then placed in a fermentation container for anaerobic fermentation at 20-25℃ for 25-30 days to prepare mixed mud. Coating of the pit: the fermented mixed mud is uniformly coated on the inner surface of the pit wall of the fermentation pit, with a coating thickness of 3 cm, and the pit construction is completed. S2: raw material ratio: prepare 100 kg of main grain selenium-rich millet (selenium content of 0.2 mg / kg), 13 kg of auxiliary material Hami melon, and 30 kg of wine yeast. Main grain treatment: the selenium-rich millet is washed, soaked in water for 2 hours, then steamed to be cooked until it is soft and loose, and then spread out to cool to 30℃. Wine lees preparation: the cooled selenium-rich millet is mixed with crushed fresh fruits with a particle size of 0.8 cm, wine yeast and appropriate amount of water to prepare wine lees with a moisture content of 55%-65%. Pit entry: the wine lees is uniformly placed in the constructed fermentation pit and gently compacted. Specifically, the wine yeast and the koji powder in S1 are both fragrant wine yeast, which is prepared from barley, peas and wheat according to the mass ratio of 6:1-3:1-2 by crushing, mixing, preparing koji base and fermentation.
[0016] S3: cover the fermentation pit with plastic film. Maintain the temperature in the pit at 20-25℃, and ferment for 25 days. During the fermentation, the temperature in the pit is monitored every day to ensure that the temperature is stable within the set range. During the period, the temperature in the pit is monitored every day, and if the temperature exceeds the upper limit of the set range, a cooling fan is started immediately to control the temperature, so that the fermentation environment temperature is always in a stable state. The fermented wine lees is taken out and placed in a distillation device for distillation to obtain wine. The head wine and tail wine are removed, and the middle fraction is cut off as base wine.
[0017] S4: spread the wine lees after distillation to cool to 30℃, and then add 10% of fragrant wine yeast and mix uniformly.
[0018] S5: First cycle: the liquor after the addition of wine starter is placed back into the pit, and after sealing, the temperature in the pit is maintained at 20-25℃, and fermentation is carried out for 25 days, after which distillation is carried out, and the operation is synchronized with step S4. Second cycle: the liquor after distillation is cooled to 30℃, 10% of wine starter is added, and after uniform mixing, it is put into the pit, the temperature is maintained at 20-25℃, and fermentation is carried out for 25 days, and then distillation is carried out. Third cycle: in the above manner, the temperature is maintained at 20-25℃, and fermentation is carried out for 25 days, and then distillation is carried out. Fourth cycle: the temperature is maintained at 20-25℃, and fermentation is carried out for 25 days, and then distillation is carried out. After four cycles, four rounds of fermentation and four times of distillation are completed, and a total of five times of fermentation and five times of distillation are carried out.
[0019] Example Two A processing technology of selenium-rich millet wine, specifically comprising the following steps: S1: Raw material preparation: prepare Yellow River mud, distiller's grains, fresh fruits (selecting Hami melon, banana and watermelon) and koji powder according to the mass ratio of 100:5:7:1. Among them, the Yellow River mud is first pretreated, screened with a screen with a pore size of 3 mm to remove impurities, and the purity of the screened Yellow River mud is ensured to reach 99%; then it is spread out and dried under natural light, and it is turned over every 6-8 hours during the period to make the water content uniformly evaporate to 15-18%, ready for use. Mixed mud preparation: mix and stir the pretreated Yellow River mud, distiller's grains, fresh fruits and koji powder uniformly, then place them in a fermentation container, and carry out anaerobic fermentation at 20-25℃ for 25-30 days to prepare mixed mud. Coating of pit: evenly coat the fermented mixed mud on the inner surface of the pit wall of the fermentation pit, and the coating thickness is 2 cm, and the pit construction is completed. S2: Raw material ratio: prepare 100 kg of main grain selenium-rich millet (selenium content of 0.2 mg / kg), 10 kg of auxiliary material fresh fruit (selecting Hami melon, banana and watermelon), and 25 kg of wine starter. Main grain treatment: wash the selenium-rich millet, soak it in water for 2 hours, then steam it in a steamer until it is soft and fluffy, and then spread it out and cool it to 30℃. Liquor preparation: mix the cooled selenium-rich millet, crushed fresh fruit with a particle size of 1 cm, wine starter and appropriate amount of water uniformly, and control the water content to be 55%-65% to prepare the liquor. Put into the pit: evenly place the liquor into the fermentation pit that has been constructed, and gently compact it. Specifically, the wine starter and the koji powder in S1 are both fragrant wine starters, which are prepared from barley, peas and wheat according to the mass ratio of 6:1-3:1-2 by crushing, mixing, preparing koji base and fermenting bacteria.
[0020] S3: Cover the fermentation pit with plastic film. Maintain the temperature in the pit at 20-25°C, and ferment for 30 days. During the fermentation, monitor the temperature in the pit every day to ensure that the temperature is stable within the set range. If the temperature exceeds the upper limit of the set range, immediately start the air cooler to reduce the temperature and ensure that the fermentation environment temperature is always in a stable state. Take out the fermented dregs, and put them into the distillation equipment to distill liquor. Remove the head liquor and tail liquor, and cut the middle fraction as base liquor.
[0021] S4: Spread the dregs after distillation to 30°C, then add 5% of the light-flavor type starter, and mix evenly.
[0022] S5: First round of circulation: Put the dregs after adding the starter back into the pit, seal it, and maintain the temperature in the pit at 20-25°C, and ferment for 30 days, then distill, and the operation is the same as step S4. Second round of circulation: Spread the dregs after distillation to 30°C, add 10% of the starter, mix evenly, and put it into the pit, maintain the temperature at 20-25°C, and ferment for 30 days, then distill. Third round of circulation: Maintain the temperature at 20-25°C, and ferment for 30 days, then distill. Fourth round of circulation: Maintain the temperature at 20-25°C, and ferment for 30 days, then distill. After four rounds of circulation, four rounds of fermentation and four times of distillation are completed, a total of five times of fermentation and five times of distillation are performed.
[0023] Example Three A processing technology of selenium-rich millet wine, specifically comprising the following steps: S1: Raw material preparation: Prepare Yellow River mud, dregs, fresh fruits (selected from apples and grapes), and starter powder in a mass ratio of 100:8:10:2. The Yellow River mud is first pretreated by screening with a 3mm mesh screen to remove impurities, ensuring that the purity of the screened Yellow River mud reaches 99%. Then, spread it under natural light and turn it over every 6-8 hours to evaporate the water evenly to a moisture content of 15-18%, ready for use. Mixed mud preparation: Mix and stir the pretreated Yellow River mud, dregs, fresh fruits, and starter powder evenly, then place them in a fermentation container for anaerobic fermentation at 20-25°C for 25-30 days to produce mixed mud. Pit coating: evenly coat the fermented mixed mud on the inner surface of the fermentation pit wall to a thickness of 2cm, and complete the construction of the pit.
[0024] S2: Raw material ratio: prepare 100 kg of main food selenium-rich millet (selenium content is 0.2 mg / kg), 15 kg of auxiliary material fresh fruit (select apple, grape), 35 kg of wine starter. Main food treatment: wash the selenium-rich millet, then soak for 2 hours after adding appropriate amount of water, then put it into the steamer and steam until it is soft and loose, then take it out and cool it to 30℃. Wine dregs making: mix the cooled selenium-rich millet with the fresh fruit crushed to a particle size of 0.5 cm, wine starter and appropriate amount of water evenly, control the moisture content to be 55%-65%, and make wine dregs. Put into the pool: evenly put the wine dregs into the fermentation cellar pool that has been built, and gently compact it. Specifically, the wine starter and the starter powder in S1 are both fragrant type wine starter, which is prepared by crushing, mixing, making starter base and fermenting bacteria from barley, peas and wheat in a mass ratio of 6:1-3:1-2.
[0025] S3: Cover the fermentation cellar pool with plastic film. Maintain the temperature in the cellar pool at 20-25℃, and ferment for 20 days. During the fermentation period, the temperature in the cellar pool is monitored every day to ensure that the temperature is stable within the set range. During the period, the temperature in the cellar pool is monitored every day, and if the temperature exceeds the upper limit of the set range, immediately start the cooling fan to control the temperature, to ensure that the fermentation environment temperature is always in a stable state. Take out the fermented wine dregs and put them into the distillation equipment for distillation to obtain wine. Remove the head wine and tail wine, and cut the middle fraction as base wine.
[0026] S4: Cool the wine dregs after distillation to 20℃, then add 15% of the fragrant type wine starter, and mix evenly. S5: First round of circulation: put the wine dregs with added wine starter back into the cellar pool, seal it and maintain the temperature in the cellar pool at 20-25℃, ferment for 20 days, then distill, the operation is the same as step S4. Second round of circulation: cool the wine dregs after distillation to 30℃, add 10% of the wine starter, mix evenly and put into the pool, maintain the temperature at 20-25℃, ferment for 20 days, then distill. Third round of circulation: maintain the temperature at 20-25℃, ferment for 20 days, and distill in the above manner. Fourth round of circulation: maintain the temperature at 20-25℃, ferment for 20 days, and distill. After four cycles, four rounds of fermentation and four times of distillation are completed, a total of five times of fermentation and five times of distillation are performed.
[0027] Example Four The difference between example one and example four is: the wine starter and the starter powder in S1 are both strong-flavor type wine starter, which is prepared by fermenting bacteria from wheat; the mixed mud is made under anaerobic fermentation at 35-38℃ for 30-35 days; during the fermentation of wine dregs, the temperature in the cellar pool is maintained at 35-38℃, and the wine dregs are fermented for 30-40 days.
[0028] Example Five Different from example one, when the distiller's yeast is added, fresh fruit is also added, and the amount of the fresh fruit is 5%-8% of the dry matter mass of the fermented grains after distillation.
[0029] Example six Different from example four, when the distiller's yeast is added, fresh fruit is also added, and the amount of the fresh fruit is 5%-8% of the dry matter mass of the fermented grains after distillation.
[0030] Example seven Different from example one, the main grain also includes waxy rice and sorghum, and the proportion of the selenium-rich millet, waxy rice and sorghum is 80:5:15.
[0031] Example eight Different from example four, the main grain also includes waxy rice and sorghum, and the proportion of the selenium-rich millet, waxy rice and sorghum is 80:15:5.
[0032] In the production of Baijiu, when millet is mixed with fresh fruit for fermentation, the addition of fresh fruit can optimize the liquor body in terms of fermentation efficiency and flavor improvement: on the one hand, the soluble monosaccharides such as glucose and fructose contained in fresh fruit can be directly utilized by yeast and quickly enter the fermentation cycle without the need for the decomposition link of amylase necessary for millet starch, thus accelerating the alcohol conversion process and reducing the fermentation time; on the other hand, the flavor precursor substances (such as esters, terpenes, aromatic compounds, etc.) contained in fresh fruit will be further transformed by microorganisms during fermentation, and at the same time interact with the flavor substances produced by millet fermentation, increasing the content of ester substances such as ethyl acetate and ethyl hexanoate in the liquor, making the liquor body more mellow and sweet. Mature fruits should be selected for fresh fruit, and unripe fruits should be avoided due to their high organic acid content affecting the pH of the raw materials; the pretreatment steps include: rinsing the fresh fruit with water for 2-3 times to remove surface impurities; for stone fruit, manual or mechanical pitting is performed first; and a crusher is used to crush the treated fresh fruit into fruit pulp particles with a particle size of 5-10 mm.
[0033] After five rounds of fermentation and distillation, the selenium content of the liquor changes in the following trend: the highest in the first round, rapid decline in the second to third rounds, and slow decline and stabilization in the fourth to fifth rounds; the total ester content generally shows a downward trend, especially in the first three rounds. The liquor distilled in each example is mixed in equal proportions for detection.
[0034]
[0035] As can be seen from the table, the selenium content is positively correlated with the proportion of selenium-rich millet, and the total ester content is positively correlated with the amount of fresh fruit added.
[0036] While embodiments of the application have been shown and described, it is to be understood that the embodiments described are merely exemplary of the principles and application of the present application. Numerous modifications and adaptions can be effected without departing from the spirit and scope of the present application, which is not limited to the exact construction and arrangement described. It is intended, therefore, to cover all modifications and adaptions that fall within the scope of the claims and their equivalents.
Claims
1. A processing technology for selenium-enriched millet wine, characterized in that... , Specifically comprising the following steps: S1: Pit construction: A layer of mixed mud with a thickness of 2-4 cm is evenly coated on the inner surface of the pit wall of the fermentation pit; the mixed mud is made by mixed fermentation of Yellow River mud, distiller's grains, fresh fruits and koji powder in a mass ratio of 100:5-8:7-10:1-2; S2: Raw material into the pit: the raw material includes 100 parts by weight of main food, 10-15 parts by weight of fresh fruits and 28-32 parts by weight of wine koji, and the main food includes selenium-rich millet; the main food is steamed, cooled, mixed with auxiliary materials, wine koji and water to make wine lees with a water content of 55%-65%, and then placed into the fermentation pit; S3: Fermentation and distillation: the fermentation pit is sealed for fermentation, and after the fermentation is completed, the wine lees is taken out for distillation, and the distillate is collected; S4: Wine koji supplement: After the wine lees is distilled and cooled, 5%-15% of wine koji is added and mixed evenly; S5: Recycle fermentation and distillation: After step S4, the wine koji supplement, constant temperature fermentation and wine lees distillation are repeated in turn, and the cycle is repeated four times, that is, four rounds of fermentation and four times of distillation are completed.
2. The process for processing selenium-rich millet wine according to claim 1, characterized in that: In step S4, fresh fruits are also added when the wine koji is supplemented, and the amount of the fresh fruits added is 5%-8% of the dry matter mass of the distilled wine lees.
3. The process for the production of selenium-enriched millet wine as claimed in claim 1 wherein: The fresh fruits are washed and crushed to a particle size of 0.5-1 cm.
4. The process for processing selenium-rich millet wine as claimed in claim 1, wherein the process is characterized by: The koji powder and wine koji are both light-flavor type wine koji: prepared by fermenting and cultivating bacteria with barley, peas and wheat in a mass ratio of 6:1-3:1-2; during the fermentation of the wine lees, the temperature in the pit is maintained at 20-25℃, and the fermentation lasts for 20-30 days.
5. The process for processing selenium-rich millet wine as claimed in claim 1, wherein the process is characterized by: The koji powder and wine koji are both strong-flavor type wine koji: prepared by fermenting and cultivating bacteria with wheat; during the fermentation of the wine lees, the temperature in the pit is maintained at 35-38℃, and the fermentation lasts for 30-40 days.
6. The process for the production of selenium-enriched millet wine as claimed in claim 1, wherein: The main food also includes glutinous rice and sorghum, and the ratio of the selenium-rich millet, glutinous rice and sorghum is 80:5-15:5-15.
7. The process for processing selenium-rich millet wine as claimed in claim 1, wherein: The fresh fruits are selected from one or more of the following: Hami melon, banana, watermelon, apple and grape.