Anthocyanidin rice wine and method for preparing same

An anthocyanin and rice wine technology, applied in the preparation of alcoholic beverages and other directions, can solve the problems of single component and incomplete function, and achieve the effects of rich nutrition, strong health care effect and pleasant fragrance

Inactive Publication Date: 2012-10-31
HULUDAO MAOHUA BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing rice wine has relatively single ingredients and incomplete functionality. In addition to the traditional manufacturing 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

[0021] A preparation method for anthocyanin rice wine, comprising the steps of:

[0022] (1) Weigh 500 parts of cooked brown rice, 250 parts of cooked brown black glutinous rice, 75 parts of cooked purple sweet potato, 3 parts of wolfberry leaves and 15 parts of yeast.

[0023] (2) Put cooked brown rice at room temperature, cooked brown black glutinous rice, cooked purple sweet potato mash, wolfberry leaves and yeast into the fermentation tank and mix evenly, seal the surface of the fermentation tank tightly with an ambient temperature of 15°C Put it in the refrigerator for 24 hours, open the cover and ferment for 8 days at an ambient temperature of 15°C, add boiled and sterilized pure water at 55°C to the fermentation tank and stir until uniform, the weight of the material in the fermentation tank and the pure water The ratio is 1:1.0, and then fermented for 10 days at an ambient temperature of 15°C with the lid open, and the original solution is obtained by filtration, and t...

Embodiment 2

[0025] A preparation method for anthocyanin rice wine, comprising the steps of:

[0026] (1) Weigh 390 parts of cooked brown rice, 340 parts of cooked brown black glutinous rice, 75 parts of cooked purple sweet potato, 2 parts of wolfberry leaves and 20 parts of yeast;

[0027] (2) Put the cooked brown rice at room temperature, cooked brown black glutinous rice, cooked purple sweet potato mash, wolfberry leaves and yeast into the fermentation tank and mix evenly. Seal the cover of the fermentation tank with a flat surface. The ambient temperature is 14°C. Put it in the refrigerator for 28 hours, open the cover and ferment for 10 days at an ambient temperature of 14°C, add boiled and sterilized pure water at 55°C to the fermenter and stir until uniform, the weight of the material in the fermenter and the pure water The ratio is 1:1.0, and then fermented for 12 days at an ambient temperature of 14°C with the lid open, and the original solution is filtered, and the original solut...

Embodiment 3

[0029] A preparation method for anthocyanin rice wine, comprising the steps of:

[0030] (1) Weigh 450 parts of cooked brown rice, 130 parts of cooked brown black glutinous rice, 85 parts of cooked purple sweet potato, 3 parts of wolfberry leaves and 12 parts of yeast;

[0031] (2) Put cooked brown rice at room temperature, cooked brown black glutinous rice, cooked purple sweet potato mash, wolfberry leaves and yeast into the fermentation tank and mix evenly, seal the surface of the fermentation tank tightly with an ambient temperature of 15°C Put it in the refrigerator for 20 hours, open the cover and ferment for 7 days at an ambient temperature of 15°C, add boiled and sterilized pure water at 57°C to the fermenter and stir until uniform, the weight of the material in the fermenter and the pure water The ratio is 1:1.2, and then fermented for 8 days at an ambient temperature of 15°C with the lid open, and the original solution is filtered, and the original solution is placed,...

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PUM

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Abstract

The invention discloses an anthocyanidin rice wine and a method for preparing the same. The method includes mixing cooked brown polished glutinous rice, cooked brown black glutinous rice and cooked purple sweet potato mashes of a room temperature, boxthorn leaves and yeast evenly in a fermentation tank, leveling the surface and sealing a cementation tank cover; allowing the sealed fermentation tank to stand for 20 to 28 hours at the temperature between 14 DEG C and 16 DEG C; performing fermentation for 7 to 10 days at the temperature between 14 DEG C and 16 DEG C with the cover open; adding disinfectant purified water at the temperature of 53 DEG C to 57 DEG C into the fermentation tank to stir the mixture evenly, wherein materials in the fermentation tank and the purified water are in a weight ratio of 1: (0.8-1.2); performing fermentation for 8 to 12 days at the temperature of 14 DEG C to 16 DEG C with the cover open; filtering the mixture to obtain a basic solution; subjecting the basic solution to standing, filtration or centrifugation to obtain the clear anthocyanidin rice wine; and performing sterilization. According to the anthocyanidin rice wine prepared by the method, the color and luster is gorgeous carnation or light aubergine, and has apparent characteristics of anthocyanidin; the fragrance is pleasant and the flavor is unique; the health care effect is strong; the stability is good; and the quality is balanced, and the nutrition is rich.

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 for traditional rice wine brewing is rice or corn, which is fermented with natural microbial pure koji. The prepared rice wine contains more than 40% glucose, rich in vitamins, amino acids and other nutrients. And the effect of moistening the lungs. 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. How...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 董全安刘玉波
Owner HULUDAO MAOHUA BIOLOGY
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