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Rice bran-citrus wine and preparation method thereof

A rice peel and citrus technology, applied in the field of rice peel citrus wine and its preparation, can solve the problems of reducing the added value of rice peel bran products and the like, and achieve the effects of increasing added value, rich in nutrients and broad application prospects.

Active Publication Date: 2012-07-25
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, rice bran is mainly used as feed, which greatly reduces the added value of rice bran products

Method used

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  • Rice bran-citrus wine and preparation method thereof
  • Rice bran-citrus wine and preparation method thereof
  • Rice bran-citrus wine and preparation method thereof

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preparation example Construction

[0022] The preparation method of the rice husk citrus wine of the present invention is prepared by mixing and fermenting rice bran and citrus juice.

[0023] Among them, the rice bran can be mixed and fermented directly with citrus juice. In order to improve the quality of the prepared rice citrus wine, the rice bran is first made into rice juice, and then mixed with citrus juice to produce The rice skin citrus wine is obtained, wherein the rice skin bran is made into rice skin juice by the following method: adding water to the rice skin bran, adjusting the pH value to 6-8, soaking, then heating to 40-50°C, adding neutral protease for enzymatic hydrolysis , and then heat up to 55-65°C, add glucoamylase for enzymolysis, filter, and the obtained filtrate is rice skin juice.

[0024] Further, in the preparation process of rice skin juice in the method of the present invention, in order to shorten the enzymatic hydrolysis time and improve the enzymatic hydrolysis effect, the rice ...

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Abstract

The invention relates to a rice bran-citrus wine and a preparation method thereof, belonging to the technical field of a fruit wine and aiming to provide a rice bran-citrus wine and a preparation method thereof. The rice bran-citrus wine provided by the invention is prepared by the mixed fermentation of rice bran and a citrus juice. Compared with the citrus brandy, the rice bran-citrus wine provided by the invention has more abundant nutritive materials, contains additional natural vitamins and other beneficial components and has better health care effect. Compared with the conventional citrus fermented wine, the rice bran-citrus wine provided by the invention lowers the cost by replacing citrus with rice bran, and enhances the rice bran flavor of the citrus wine, thus obtaining a fermented wine having both citrus aroma and grain aroma. The invention provides a new way for the utilization of citrus and rice bran; and after technology transfer, the citrus added value can be increased, thereby helping the country to solve issues of agriculture, farmers and rural area, and providing a powerful channel for the yield and income increase of farmers. Thus, the invention has wide application prospects.

Description

technical field [0001] The invention relates to rice skin citrus wine and a preparation method thereof, belonging to the technical field of fruit wine. Background technique [0002] Citrus is one of the nine dominant agricultural products in my country. The national citrus cultivation area is nearly 26 million mu (ranking the first in the world), and the output is about 16 million tons (the second in the world). There are 20 provinces (municipalities) to cultivate citrus, of which 9 major producing provinces (municipalities) are Fujian, Zhejiang, Hunan, Sichuan, Guangxi, Guangdong, Hubei, Chongqing and Jiangxi (accounting for about 96% of the total output). In recent years, with the improvement of breeding technology and the expansion of planting area, the total output of citrus has increased year by year. However, due to factors such as low added value of products, fruit farmers have high yields but not good harvests, which seriously dampens the enthusiasm of fruit farmers ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/00
Inventor 邵燕李光辉侯冰峰卢中明敖灵韩光
Owner LUZHOU PINCHUANG TECH CO LTD
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