Isomaltooligosacharide Hakka mother wine and brewing technology thereof

A technology of isomalto-oligosaccharide and Hakka Niangjiu, which is applied in the field of nutritional Hakkaniangjiu products and its brewing technology, can solve the problems of single product and low alcohol content, improve efficiency, reduce alcohol content, and overcome high residual sugar Effect

Active Publication Date: 2013-04-24
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a novel, low-alcohol, nutritious Hakka Niang wine brewing method in order to overcome the single shortcoming of Hakka Niang wine in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Select high-quality glutinous rice and weigh it, soak it in clean water at room temperature for 12 hours, change the water in time during the rice soaking process, and ensure that the rice grains are intact after soaking, knead the rice grains by hand into powder, without a grain core, fully rinse after soaking, and then steam the rice , the rice is required to be steamed and steamed thoroughly, cooked but not mushy, transparent but not rotten; the steamed rice is cooled to about 30°C at room temperature, and red yeast rice with 3% weight of glutinous rice is added (produced by Fujian Gutian County Diyuan Red Rice Factory, model: DY116, brand name: Diyuan), 0.5‰ wine medicine (produced by Nanning Guanglong Industry and Trade Co., Ltd., brand: Nanning Guanglong), 2‰ wheat koji (produced by Lishui Lectra Biotechnology Co., Ltd., brand: Lectra) distiller’s koji), mix well; put into the vat and carry out the main fermentation at 30°C, after the main fermentation has been car...

Embodiment 2

[0025] Select high-quality glutinous rice and weigh it, soak it in clean water at room temperature for 12 hours, change the water in time during the rice soaking process, and ensure that the rice grains are intact after soaking, knead the rice grains by hand into powder, without a grain core, fully rinse after soaking, and then steam the rice , the rice is required to be steamed and steamed thoroughly, cooked but not mushy, transparent but not rotten; the steamed rice is cooled to about 30°C at room temperature, and 2% of the weight of glutinous rice is added with red yeast rice (produced by Diyuan Red Yeast Factory in Gutian County, Fujian Province, model: DY116 , brand name: Diyuan), 1‰ wine medicine (produced by Nanning Guanglong Industry and Trade Co., Ltd., brand name: Nanning Guanglong), 7‰ wheat koji (produced by Lishui Lectra Biotechnology Co., Ltd., brand name: Lectra distiller's yeast ), and mix well; put the nest in the tank and carry out pre-fermentation in an envir...

Embodiment 3

[0028] Select high-quality glutinous rice and weigh it, soak it in clean water at room temperature for 12 hours, change the water in time during the rice soaking process, and ensure that the rice grains are intact after soaking, knead the rice grains by hand into powder, without a grain core, fully rinse after soaking, and then steam the rice , the rice is required to be steamed thoroughly, cooked but not mushy, transparent but not rotten; the steamed rice is cooled to about 30°C at room temperature, and 5% of the weight of glutinous rice is added with red yeast rice (produced by Diyuan Red Rice Factory in Gutian County, Fujian Province, model: DY116 , brand: Diyuan), 0.8‰ wine medicine (produced by Nanning Guanglong Industry and Trade Co., Ltd., brand name: Nanning Guanglong), 5‰ wheat koji (produced by Lishui Lectra Biotechnology Co., Ltd., brand name: Lectra distiller's yeast) , and mix well; put the nest in the tank and carry out pre-fermentation in an environment of 28 ° C...

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PUM

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Abstract

The invention discloses isomaltooligosacharide Hakka mother wine and a brewing technology thereof. The technology comprises the following steps: dipped sticky rice is cleaned and steamed thoroughly; the steamed rice is cooled; by the weight of the sticky rice, 1-9% of red rice, 0.05-0.1% of Chinese yeast and 0.2-0.7% of wheat koji are added to evenly mix; the main fermentation is implemented at the temperature of 22-34 DEG C; by the weight of the sticky rice, 60-70% of wine with alcoholic strength of 30-40 degrees and 1-7% of isomaltooligosacharide are added 3-7 days later, are sealed, and are secondarily fermented at the temperature of 10-15 DEG C; and then the filter pressing, clarification and wine decoction are implemented to obtain the isomaltooligosacharide Hakka mother wine. The isomaltooligosacharide is added before the secondary fermentation, so that the isomaltooligosacharide is fully fused and coordinated with wine dregs in the secondary fermentation period without causing instability of the wine; the product is balanced in nutrition; and the health protection effect of the isomaltooligosacharide is integrated with the peculiar flavor of the Hakka mother wine, so that the problems of high alcoholic strength and heavy sweet greasy feeling of the Hakka mother wine are effectively solved.

Description

technical field [0001] The invention relates to a brewing process of Hakka Niang wine, in particular to a nutritional Hakka Niang wine product rich in isomalto-oligosaccharides and a brewing process thereof. Background technique [0002] Guangdong Hakka mother wine, also known as Hakka rice wine, belongs to an important branch of Chinese rice wine. Hakka Niangjiu has a long history of more than 5,000 years, and it can be called the essence of the combination of Hakka ancient culture and wine culture. It is a traditional fermented rice wine of the Hakka people in the Lingnan area, mainly concentrated in Meizhou, Heyuan and Huizhou in Guangdong. Guangdong Hakka Niangjiu controls the balance of saccharification and fermentation by adding white wine during the fermentation process, so the total sugar content in the finished product is high, and it is a sweet or semi-sweet rice wine, so the taste is sweet and greasy. With the progress and development of society, people's consum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 白卫东赵文红钱敏方晓弟
Owner ZHONGKAI UNIV OF AGRI & ENG
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