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Preparation method for black rice wine containing soy isoflavones

A technology of soybean isoflavones and black rice wine, applied in the field of health food, can solve the problems of increased production costs, insufficient active ingredients, low pigment content, etc., and achieve the effects of delaying aging, reducing production costs, and simple extraction process

Inactive Publication Date: 2012-04-11
LIAOCHENG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its main disadvantage is that the black rice needs to be peeled, and the process is cumbersome. Moreover, because the rice bran is in powder form, the water (wine) absorption increases significantly, thus increasing the production cost.
In addition, because the concentration of the wine for extracting melanin needs to be 50-60% to fully extract, the melanin extract has not been concentrated, and the pigment content in white wine is relatively low. Restricted by the alcohol content, it cannot be added more, resulting in insufficient active ingredients in black rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: A preparation method of black rice wine containing soybean isoflavones, the steps are as follows:

[0026] (1) Extraction of soybean isoflavones: Soak the vital soybean seeds (soak for 6 hours at 25 degrees, change the water once during the period), dry after germination (dry to dry at 50 degrees), and crush them with a grinder to (80 mesh) , soaked in liquor with an ethanol concentration of 60% for 24 hours, the solid-to-liquid ratio is 1:10, the liquor used is preferably 60% sorghum puree, filtered, and the filter residue is extracted once with 60% liquor, combined with the filtrate twice, and distilled Concentrate to one-tenth at 65°C and recover ethanol.

[0027] (2) Preparation of wine liquid I: soak black rice (the preferred black rice used is Qindao No. 2) with 60% white wine for 8 hours at a volume-to-weight ratio of 8:1, filter, and extract once with 60% white wine ( This time, the amount of liquor used was halved), the two filtrates were combined,...

Embodiment 2

[0029] Example 2: A preparation method of black rice wine containing soybean isoflavones, the steps are as follows:

[0030] (1) Extraction of soybean isoflavones: Soak and germinate the vital soybean seeds, dry them, crush them to 100 mesh with a pulverizer, soak them in white wine, filter, extract the filter residue with white wine again, combine the two filtrates, and distill Concentrate to one-tenth at 55-65°C, and recover ethanol to obtain soybean isoflavone concentrate; the liquor used is liquor with an ethanol concentration of 60%, and the soaking time in liquor is 12 hours. When soaking in white wine, the solid-to-liquid ratio is controlled at 1:5.

[0031] (2) Preparation of wine liquid I: Soak black rice in white wine, filter, extract once with white wine, combine the two filtrates, concentrate to one-tenth of the original volume at 55-65°C with a distiller, and recover Ethanol, obtains liquor I. The black rice used is Qindao No. 2. The white wine used for soaki...

Embodiment 3

[0034] Example 3: A preparation method of black rice wine containing soybean isoflavones, the steps are as follows:

[0035] (1) Extraction of soybean isoflavones: Soak and germinate the vital soybean seeds, dry them, crush them to 90 mesh with a pulverizer, soak them in white wine, filter, extract the filter residue with white wine again, combine the filtrates twice, and distill Concentrate to one-tenth at 55-65° C., and recover ethanol to obtain soybean isoflavone concentrate; the liquor used is sorghum puree with ethanol concentration of 60%. The soaking time with white wine is 16 hours. When soaking in white wine, the solid-to-liquid ratio is controlled at 1:10.

[0036] (2) Preparation of Liquor I: Soak black rice Qindao No. 2 in white wine, filter, extract once with white wine, combine the two filtrates, and concentrate to 1 / 10 of the original volume at 55-65°C with a distiller 1, and reclaim ethanol to obtain liquor I. The liquor used is sorghum puree with ethanol ...

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PUM

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Abstract

The present invention discloses a preparation method for a black rice wine containing soy isoflavones. The steps of the preparation comprise: (1) extracting soy isoflavones; (2) preparing a wine liquid I; (3) brewing a yellow wine; and (4) respectively adding the soy isoflavone concentrated solution and the wine liquid I to the yellow wine, carrying out treatments of aging, blending, low temperature processing, filtering, and sterilizing to obtain the finished product. According to the method of the present invention, the black rice is not subjected to the peel removing treatment, and is directly subjected to the rice wine brewing process after two pigment extraction processes, the remaining pigment is further washed and dissolved during the brewing process, such that the production processes are reduced, and the raw material wine consumption is reduced so as to reduce the production cost.

Description

technical field [0001] The invention belongs to the field of health food industry, and in particular relates to a method for preparing black rice wine containing soybean isoflavones. Background technique [0002] Chinese people have mastered the technology of brewing rice wine with glutinous rice as early as thousands of years ago. The main process is: glutinous rice is made by soaking, cooking, fermenting, filtering, blending, aging, sterilization, bottling and other processes. In recent years, with the improvement of people's living standards, the awareness of nutrition and health care has also increased, and nutrition and health products have also entered daily life. Among them, nutritional and health wine occupies a certain proportion, and black rice health wine has a good development prospect. [0003] Black rice is a precious food and medicine rice, which has the effects of nourishing yin and tonifying kidney, invigorating spleen and warming liver, improving eyesight...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 张文会张思亮徐伟万国峰张思远
Owner LIAOCHENG UNIV
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