Anthocyanin rice wine and making method thereof

A production method and anthocyanin technology, which are applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as poor functionality and single components, and achieve strong health care efficacy, rich nutrition, and stability. good effect

Inactive Publication Date: 2010-12-08
SUIZHONG SIWEITEEN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing rice wine has a relatively single component and poor functionality. In addition to the traditional production process, the rice wine processed by the existing technology can no longer meet people's high standard requirements. Therefore, a more comprehensive and more functional rice wine has been developed. Rice wine has become a technical problem that those skilled in the art need to solve urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The anthocyanin rice wine of the present invention is prepared from the following raw materials according to the weight fraction ratio: 750 parts of cooked glutinous rice, 75 parts of cooked purple sweet potato, 3 parts of Tianjiucao and 15 parts of yeast.

[0014] The preparation method of anthocyanin rice wine is to take the cooked glutinous rice at normal temperature, cooked purple sweet potato mash, Tianjiucao and yeast in said parts by weight and mix them evenly in a fermentation tank, make the surface flat and tightly cover the tank, and seal the tank for 24 hours Open the cover, boil sterilized pure water, cool down to 55°C, pour water into the fermentation tank according to the ratio of 1:1 weight ratio of material and water in the fermentation tank, stir and mix evenly, cover the lid and ferment for 10 days, the outside temperature After the fermentation is completed until the liquor is clear, the rice wine is filtered out with a filter device to obtain the orig...

Embodiment 2

[0016] An anthocyanin rice wine, which is prepared from the following raw materials according to the weight ratio: 650 parts of cooked glutinous rice, 65 parts of cooked purple sweet potato, 4 parts of Tianjiu, and 20 parts of yeast.

[0017] The preparation method of anthocyanin rice wine is to take the cooked glutinous rice at normal temperature, cooked purple sweet potato mash, Tianjiucao and yeast in said parts by weight and mix them evenly in a fermentation tank, make the surface flat and tightly cover the tank, and seal the tank for 20 hours Open the cover, boil sterilized pure water, cool down to 60°C, pour water into the fermentation tank according to the ratio of 1:1 weight ratio of material and water in the fermentation tank, stir and mix evenly, cover the lid and ferment for 8 days, the outside temperature 16°C, after the fermentation is completed until the liquor is clear, the rice wine is filtered out with a filter device to obtain the original solution, and the or...

Embodiment 3

[0019] An anthocyanin rice wine is prepared from the following raw materials according to the weight ratio: 850 parts of cooked glutinous rice, 85 parts of cooked purple sweet potato, 2 parts of Tianjiu, and 12 parts of yeast.

[0020] The production method of anthocyanin rice wine is to put the cooked glutinous rice, cooked purple sweet potato mash, Tianjiucao and yeast at normal temperature in accordance with the stated weight parts into the fermentation tank and mix evenly, make the surface flat and tightly cover the tank, and seal the tank for 28 hours Then open the cover, boil the sterilized pure water, cool down to 50°C, pour the water into the fermentation tank according to the ratio of 1:1 by weight of the material and water in the fermentation tank, stir and mix evenly, cover the lid and ferment for 12 days, and let the outside world The temperature is 14°C. After the fermentation is completed until the wine liquid is clear, the rice wine is filtered out with a filter ...

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PUM

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Abstract

The invention discloses rice wine and a making method thereof, in particular anthocyanin rice wine and a making method thereof. The anthocyanin rice wine is prepared from the following raw materials in part by weight: 650 to 850 parts of cooked sticky rice, 65 to 85 parts of cooked purple sweet potato paste, 2 to 4 parts of Tianjiucao and 12 to 20 parts of yeasts. The rice wine of the invention contains anthocyanin of which the free radical removing capacity is 20 times that of vitamin C and 50 times that of vitamin E. The purple sweet potatoes contain proteins which can be absorbed and digested by human bodies easily, 18 kinds of amino acids, vitamins A, B, C and the like and various mineral elements including phosphorus, iron, zinc, copper, manganese, calcium, selenium and the like. The rice wine of the invention has the characteristics of rich nutrients, unique flavor, high health-care function, high stability and uniform quality.

Description

technical field [0001] The invention relates to a rice wine and a preparation method thereof, in particular to an anthocyanin rice wine and a preparation method thereof. Background technique [0002] The main raw material of traditional rice wine brewing is rice or corn, which is fermented by natural microorganisms and pure distiller's yeast. It contains more than 40% glucose, rich in vitamins, amino acids and other nutrients. The effect. After brewing, the nutrients are more easily absorbed by the human body, can stimulate the secretion of digestive glands, increase appetite, and help digestion. It is a good drink for middle-aged and elderly people, pregnant women and the weak to nourish qi and blood. Rice wine also has the effects of refreshing and relieving fatigue, quenching thirst and relieving summer heat, promoting blood circulation, and moisturizing skin. Rice wine is suitable for a wide range and can be drunk throughout the year. However, the existing rice wine ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 刘玉波
Owner SUIZHONG SIWEITEEN BIO TECH
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