Fresh waxy corn brewed wine brewing method

A technology of waxy corn and fermented wine, applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of short shelf life, difficult storage and transportation, low nutritional content, etc., and achieves mellow taste, Long shelf life effect

Inactive Publication Date: 2010-05-19
吉林粮食集团长白山天池生态食品股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are two types of wine made from grains, one is white wine, and the other is rice wine. Liquor is generally a high-alcohol wine with low nutritional content, and rice wine is a low-alcohol wine with high nutritional content. The shelf life is short, not easy to store and transport

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Example 1. After screening 100 kg of frozen fresh waxy corn granules, return them to room temperature, boil them in 100°C clear water, keep them warm at 95°C for 30 minutes, remove the water, and use a refiner to grind the gelatinized corn granules into 25 mesh rice milk, then add 25 kg of water, control the temperature at 60°C, adjust the pH value to 4, add 100 units of glucoamylase per gram of raw material, and add 0.01 kg of papain at the same time, enzymatically hydrolyze for 40 minutes, and the product temperature drops to 28°C, add 0.1 kg of active dry yeast, stir evenly, put it into a sterilized fermenter for 20 hours of pre-fermentation, raise the product temperature to 34°C and start stirring, and lower the product temperature to 28°C. Ferment for four days , Stir once a day in the morning and evening, keep the product temperature at 28°C, seal the filling mouth, control the product temperature at 18°C ​​and continue to ferment slowly for 16 days, use a press to...

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PUM

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Abstract

The invention provides a fresh waxy corn brewed wine brewing method, relating to the production method of wine; fresh waxy corn is taken as raw material, and then the processes of gelatinization, grinding, enzymolysis, tank containing, harrowing primary fermentation, secondary fermentation and winepress are carried out to prepare the wine; in the invention, proteinase is used for carry out enzymolysis to rich protein in fresh waxy corn pulp, so as to lead the amino acid nitrogen content of product to be more than 0.02 percent; the alcoholic strength of the product is 8-12 percent, the color and luster are golden yellow, clean and clear, the product has special sweet smell of fresh waxy corn brewed wine, has pure and mild and full taste and aftertaste, is rich in amino acids, vitamins and trace elements, and has long shelf life, therefore, the fresh waxy corn brewed wine has high nutrition and low alcohol content.

Description

Technical field: [0001] The invention relates to the technical field of food processing and fermentation, in particular, the invention relates to a wine production method. Background technique: [0002] At present, there are two types of wine made from grains, one is white wine, and the other is rice wine. Liquor is generally a high-alcohol wine with low nutritional content, and rice wine is a low-alcohol wine with high nutritional content. The shelf life is short, and it is not easy to store and transport. Invention content: [0003] The technical problem to be solved by the invention is to disclose a method for brewing fresh waxy corn fermented wine. [0004] The invention uses fresh waxy corn as raw material, and adopts a production process different from white wine and rice wine to make corn wine. [0005] The preparation process steps of the present invention are: [0006] 1. Gelatinization: Put the fresh waxy corn granules into 100°C clear water and boil, then kee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 戴继波张慧赵晶徐雅洁张惠敏许翔宙杜显忠
Owner 吉林粮食集团长白山天池生态食品股份有限公司
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