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Preparation technology of purple glutinous rice old wine

A production process and technology of purple glutinous rice, which is applied in the field of production technology of purple glutinous rice wine, can solve the problems of influence, loss of nourishing and medicinal value, etc., and achieve the effects of reducing energy consumption, shortening fermentation period and accelerating fermentation speed.

Inactive Publication Date: 2013-04-03
李阳阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Similarly, a large amount of active ingredients of purple glutinous rice are concentrated in the aleurone layer. If it is brewed in the same way as the current black rice wine, its unique nourishing and medicinal value will be lost; if it is directly brewed with purple brown rice, its flavor will be overrated Affected by acid, bitterness and odor produced by fat and protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] a. Take 100kg of purple glutinous rice and peel off the aleurone layer with a rice polishing machine to obtain 5kg of purple rice aleurone and 95kg of polished white rice. b. Soak the purple rice aleurone in water, stir it well, place it in a heat preservation room at 25°C to 30°C, and use an ultrasonic generator to agitate the slurry. c. Carry out lipolysis on the mixed solution: control the temperature of the heat preservation room at 40°C, add lipase to the mixed solution, the enzyme activity in the mixed solution is 1000-1500 U / L, after mixing evenly, place the mixed solution at room temperature The lipolysis of aleurone slurry is carried out in a controlled room, the temperature range is set at 30-45°C, and the pH value is controlled at 5.5-10.5. After standing for 1.5-2 hours, the lipolysis in aleurone is enzymatically hydrolyzed into fatty acids. d. Carry out proteolysis of the mixed slurry: after cooling the mixed solution, add compound protease, the enzyme conc...

Embodiment 2

[0020]a. Take 200kg of purple glutinous rice and peel off the aleurone layer with a rice polishing machine to obtain 10kg of purple rice aleurone and 190kg of polished white rice. b. Soak purple rice aleurone in water, stir well, place in a heat preservation room at 27°C to 28°C, and use an ultrasonic generator to agitate the slurry. c. Carry out lipolysis on the mixed solution: control the temperature of the heat preservation room at 40°C, add lipase to the mixed solution, the enzyme activity in the mixed solution is 1200-1300 U / L, after mixing evenly, place the mixed solution at room temperature The lipolysis of aleurone slurry is carried out in a controlled room, the temperature range is set at 30-45°C, and the pH value is controlled at 6.5-9.5. After standing for 1.5-2 hours, the lipolysis in aleurone is enzymatically hydrolyzed into fatty acids. d. Carry out proteolysis of the mixed slurry: After cooling the mixed solution, add compound protease, the enzyme concentration ...

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Abstract

The invention provides a preparation technology of purple glutinous rice old wine. The preparation technology is characterized by comprising the following steps of: sufficiently extracting by an ultrasonic technology and an enzymolysis technology, blending purple glutinous rice aleurone layer essence and raw wine prepared by purple rice whitening puffing rice flour to be aged, and carrying out esterification fusion by an esterification technology. According to the technology, the unsaturated fatty acid in the wine, and the flavor substances, i.e., the acid, the bitter and the foul smell, generated by the long-time fermentation oxidation of protein can be removed, and the purple glutinous rice old wine which is purple, clear, pure and mild in mouthfeel, and full-bodied in fragrance can be prepared. According to the preparation technology, the new direction of purple wine in the field of wine industry in China can be developed, and a new wine which is very high in nourishing function and unique in flavor can be provided for consumers.

Description

technical field [0001] The invention belongs to the wine making industry, and in particular relates to a process for making aged purple glutinous rice wine. technical background [0002] Purple glutinous rice is a precious variety in rice and belongs to the glutinous rice category. The rice porridge made from purple rice is fragrant, oily, soft and palatable. Because it is rich in nutrients and has a good nourishing effect, it is called "blood-enriching rice" and "longevity rice". Because of its high medicinal value, purple glutinous rice is also known as "medicinal glutinous rice". At present, the glutinous rice wine on the market uses white glutinous rice as the main raw material. The medicinal properties and nourishing properties of white glutinous rice are far lower than those of purple glutinous rice. Characterized by the purple color of purple glutinous rice, it can be made into purple nourishing wine, which will surely open up a new direction for my country's wine ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/645
Inventor 李阳阳
Owner 李阳阳
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