Selenium-enriched soy sauce flavor type baijiu and preparing method thereof

Abstract

The invention relates to a selenium-enriched soy sauce flavor type baijiu. The selenium-enriched soy sauce flavor type baijiu is prepared from, by weight, 150-300 parts of selenium-enriched foodstuff, 1-5 parts of dry yeast, 0.1-0.2 part of basidiomycetes, 10-22 parts of distiller's yeast and selenium-containing drinking water, wherein the selenium-enriched foodstuff comprises selenium-enriched sorghum, and the selenium content is 3.2-3.7 mg / kg; the selenium-containing drinking water is prepared from food-grade sodium selenite and drinking water, and the selenium content is 0.04-0.08 mg / kg; basidiomycetes is one or more of tremella, agaric, mushrooms or lucid ganoderma. The brewing method comprises the following steps of 1, treatment of raw materials; 2, material moistening; 3, decoction; 4, cooling; 5, preparation of selenium-enriched yeast; 6, wall breaking of yeast cells; 7, saccharification and fermentation; 8, after-ripening fermentation; 9; repeating of the step 8 many times to finally prepare raw baijiu.

Description

technical field [0001] The invention belongs to the technical field of food brewing, and in particular relates to a selenium-rich sauce-flavor liquor and a preparation method thereof. Background technique [0002] Selenium is an essential trace element for the human body. It participates in the synthesis of various selenium-containing enzymes and selenoproteins in the human body. Among them, glutathione peroxidase catalyzes the conversion of hydroperoxide or lipid peroxide into water or various alcohols in vivo, eliminates the attack of free radicals on biofilms, and protects biofilms from oxidative damage; Selenium participates in the formation of iodothyronine deiodinase, therefore, it has the functions of anti-oxidation, anti-tumor, cardiovascular protection, promotion of metabolism, reduction of heavy metal toxicity, and protection of eyesight and visual organs. For example, ginseng has the effect of delaying aging, Ganoderma lucidum and Cordyceps can prevent cancer, fi...

AI Technical Summary

Problems solved by technology

[0004] However, the high content of selenium in food does not mean that its absorption is high

After microorganisms convert inorganic selenium into organic selenium compounds, they do not undergo a series of fermentation processes and complex biochemical reactions, and their stability is poor, which is not conducive to human body absorption

Moreover, the cell wall of selenium-enriched yeast is relatively strong and difficult to digest, so the absorption rate is not very high