Method for preparing low-sugar coarse cereal nutritional wine

A technology for nutritional wine and miscellaneous grains, which is applied in the field of producing low-sugar nutritional health-care wine, can solve the problems of not meeting the requirements of low-sugar nutrition, high sugar content, and difficulty in satisfying the nutrition of various miscellaneous grains, and achieves harmonious, soft, nutritious flavor and taste. The effect of rich and excellent nutrition and health care

Inactive Publication Date: 2010-11-10
GRAIN RES INST HEBEI ACAD OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been studies using sorghum, job's tears, buckwheat, millet and other miscellaneous grains to produce new types of brewed wine, but these studies mainly use a single miscellaneous grain as raw material, which is difficult

Method used

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  • Method for preparing low-sugar coarse cereal nutritional wine
  • Method for preparing low-sugar coarse cereal nutritional wine

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0034] Example 1 Miscellaneous grains low-sugar nutritional wine

[0035] (1) Separately screen millet, buckwheat, sorghum, barley, and millet to remove impurities. On a weight basis, mix 60 parts of millet, 10 parts of buckwheat, 10 parts of sorghum, 10 parts of barley, and 10 parts of millet. Wash, add water to the grains according to the ratio of grains to water of 1:3 (W / W), soak at room temperature for 10 hours, transfer to a pot, steam at 90°C for 60 minutes, pour the steamed grains with cold water to room temperature .

[0036] (2) Based on the weight of 100 parts of miscellaneous grains, add 0.5 part of distiller's yeast to the cooked miscellaneous grains and stir evenly, and carry out multi-material mixing and saccharification at 33°C for 24 hours. Add 0.01 part of yeast to the saccharified material based on the weight of 60 parts of miscellaneous grains, mix evenly, carry out multi-material mixed fermentation at 16°C, and ferment until the sugar content in 100g of wine i...

Example Embodiment

[0038] Example 2 Cereals and low-sugar nutritious wine

[0039] (1) Separately screen millet, buckwheat, sorghum, barley, and millet to remove impurities. In terms of weight, add 10 parts of millet, 10 parts of buckwheat, 10 parts of sorghum, 60 parts of barley, and 10 parts of millet as ingredients, mix well, and then wash Wash, add water to the grains at a ratio of 1:1 (W / W) to the grains and water, soak them at room temperature for 30h, transfer them to a steamer, steam them at 125°C for 10 minutes, and pour the steamed grains with cold water. Room temperature.

[0040] (2) Add 0.5 part of distiller's yeast to the cooked whole grains based on the weight of 60 parts of cereals, stir evenly, perform multi-material mixing saccharification, and perform multi-material mixing saccharification at 27°C for 36 hours. Add 0.05 part of yeast to the saccharified material based on the weight of 100 parts of miscellaneous grains, mix evenly, carry out multi-material mixed fermentation at 18°...

Example Embodiment

[0042] Example 3 Cereals and low-sugar nutritious wine

[0043] (1) The millet, buckwheat, sorghum, barley, and millet are respectively screened to remove impurities, and 15 parts of millet, 40 parts of buckwheat, 15 parts of sorghum, 15 parts of barley and 15 parts of millet are mixed by weight, and then rinsed. Wash, add water to the grains at a ratio of 1:1.5 (W / W) to the grains, soak them at room temperature for 25 hours, transfer them to a steamer, and steam them at 95°C for 45 minutes. Pour the steamed grains with cold water. Room temperature.

[0044] (2) Add 0.2 part of distiller's yeast to the cooked cereals based on the weight of 90 parts of miscellaneous grains, stir evenly, and carry out multi-material mixing and saccharification at 27°C for 36 hours. Add 0.05 part of yeast to the saccharified material based on the weight of 70 parts of miscellaneous grains, mix evenly, carry out multi-material mixed fermentation at 16°C, and ferment until the sugar content in every 10...

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Abstract

The invention relates to a method for preparing a low-sugar coarse cereal nutritional wine from various coarse cereals such as millet, sorghum, coix seed, broom corn millet and buckwheat. The invention adopts the technical key points that: the method comprises the following steps of: screening, mixing, cleaning, soaking, steaming, and watering and cooling the various coarse cereals, uniformly mixing the pretreated coarse cereals and distiller yeast, and performing multi-material mixed saccharification to prepare saccharified liquid; uniformly stirring the saccharified liquid and yeast for multi-material mixed fermentation; and preparing the fermented materials into the low-sugar coarse cereal nutritional wine through processes such as squeezing, clearing, filtering, sterilizing and brewing. Compared with the prior art, the method has the advantages that: various coarse cereals are taken as raw materials, the sugar content in the wine is low, and the wine has crystal and transparent color, mild mouthfeel and no foreign flavor or peculiar smell, and contains rich natural nutrients, has good health-care effect and the effect of regulating physical energy, and particularly meets the requirement on low-sugar foods in modern life.

Description

technical field [0001] The invention belongs to the technical field of grain processing. Specifically, the invention relates to a preparation technology for producing low-sugar nutritional and health wine by using various miscellaneous grains as raw materials. Background technique [0002] Miscellaneous grains are crops with great development potential in my country, and they are also an indispensable and important part of the sustainable development of agriculture in the future. All grains have unique nutritional components, contain many health factors and longevity nutritional components, and have both edible and medicinal values. They have a promising future as bulk foods. However, none of the grains is complete in nutrition. Therefore, eating multiple grains together can provide more comprehensive and balanced nutrition, which is of great significance for preventing modern diseases. At present, various cereals have been mixed together to develop foods such as cereal nut...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645
Inventor 张玉宗刘敬科赵巍
Owner GRAIN RES INST HEBEI ACAD OF AGRI & FORESTRY SCI
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