Method for producing edible wine by saccharification and fermentation of waxy wheat

A technology of glutinous wheat and edible wine, which is applied in the field of alcoholic beverages and food processing, can solve the problems of long cycle, achieve the effects of short fermentation cycle, inhibit blood sugar rise, and help blood sugar control

Inactive Publication Date: 2012-07-11
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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Problems solved by technology

Although the pre-fermentation time of this process is relatively short, it needs t

Method used

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Embodiment Construction

[0020] Below in conjunction with specific embodiment, the present invention is further described:

[0021] Choose whole grains of waxy wheat with a storage period of 1 year after harvest, wash and remove impurities, add tap water twice the weight of waxy wheat, and cook in a pot for 60 minutes until the wheat blooms. Drain the cooked wheat, spread it out in a clean and ventilated place, and cool it down to room temperature naturally. After cooling down to room temperature, add white wine koji at a ratio of 1% by weight of the glutinous wheat, and mix well. Put the waxy wheat mixed with distiller's koji at 30°C under constant temperature and clean conditions to cultivate bacteria and saccharify for 24 hours to obtain a glutinous wheat mash.

[0022] The content of reducing sugar in the saccharification mash prepared by this method is 3.66%, which can meet the requirements of further processing, consumption and fermentation.

[0023] The above-mentioned waxy wheat saccharificat...

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Abstract

The invention relates to a method for producing edible wine by saccharification and fermentation of waxy wheat. The method comprises the following steps: washing the waxy wheat, removing impurities, adding tap water, steaming and boiling for 50-70 minutes, spreading for cooling till room temperature, then adding distillery yeast for white liquor, then placing at the temperature of 28-30 DEG C, culturing bacteria, saccharifying for 23-25 hours, loading into a container for closed fermentation for 7 days, finally adding the equal weight of cold boiled water for soaking for above 4 hours and filtering so as to get wine liquid. The method disclosed by the invention has the characteristics of convenient operation, short cycle and capability of saving energy consumption. Converted mash prepared by the method disclosed by the invention can not only be used for producing the edible wine by fermentation, but also be used for further processing to form a waxy wheat food.

Description

technical field [0001] The invention belongs to the technical field of alcoholic beverages and food processing, and in particular relates to a method for saccharifying and fermenting waxy wheat to produce edible wine. Background technique [0002] Wheat grain starch is composed of amylose and amylopectin, and starch synthesis is mainly responsible for soluble starch synthase (Soluble Starch Synthase, SSS) and granule-bound starch synthase (Granule-Bound Starch Synthase, GBSS). Among them, GBSS I is closely related to the synthesis of amylose, also known as Wx protein. When all the three Wx proteins are missing, the amylose content of the endosperm is almost zero, and it becomes full waxy wheat. Whole waxy wheat has starch characteristics that ordinary wheat does not have, and has its special uses. However, there are no reports of saccharifying waxy wheat as food and fermenting it for winemaking both at home and abroad. [0003] In terms of the processing method of brewing...

Claims

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Application Information

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IPC IPC(8): C12G3/00
Inventor 王涛李斌徐智斌冯波
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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