Method for producing rutin rice wine or sake brewed by adding buckwheat

The technology of a rutin rice wine and a production method is applied in the field of fermented food production, and can solve the problems of reduced edible performance, waste of buckwheat resources, sharp reduction in content and the like

Inactive Publication Date: 2013-05-08
郑鉴忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Regrettably, the fermentation process of buckwheat decomposes and destroys rutin and other active substances, and the content drops sharply. The buckwheat rutin is basically lost, and bitter substances are produced, which reduces the edible

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1 Production method of rutin rice wine brewed by adding tartary buckwheat

[0013] 1. Crude extraction of rutin: Take the ingredients of rutin rice wine brewed with 1000Kg of raw materials as an example, add 50Kg of tartary buckwheat. Weigh 50Kg of tartary buckwheat meal (containing more than 1% rutin) that has been sautéed, crushed, shelled, and passed through a 20-mesh sieve. Put 300Kg of water at a temperature above 40°C in a cooking pot, add tartary buckwheat coarse powder, stir, heat to 95-100°C for 5-8 minutes, and filter out the liquid. Then add 100Kg of water at 95-100°C, stir for 2 minutes, and filter out the liquid. The two filtrates are combined, precipitated and filtered at 70-80°C, cooled, and the clear liquid is removed to obtain a mixed solution of 1-4Kg crude rutin crystals. The filter residue is returned to the cooking pot, and mixed with other raw materials for cooking.

[0014] 2. Fermentation production is produced according to the rice ...

Embodiment 2

[0018] Example 2 Production method of rutin rice wine brewed by adding sweet buckwheat

[0019] 1. Crude extraction of rutin: Taking the ingredients of rutin rice wine brewed with 1000Kg of raw materials as an example, sweet buckwheat accounts for 100Kg. Weigh 100Kg of sweet buckwheat flour (containing more than 0.7% rutin) that is sautéed, crushed, shelled, and passed through a 20-mesh sieve. Add 800Kg of water in a cooking pot at a temperature above 40°C, add sweet buckwheat coarse powder, stir, heat to 95-100°C for 8-12 minutes, filter out the liquid, precipitate and filter at 70-90°C. Remove the clear liquid to obtain 1-4Kg crude rutin crystal mixed solution. The filter residue is returned to the cooking pot, and mixed with other raw materials for cooking.

[0020] 2. Fermentation production is produced according to the rice wine production process of ordinary grain, and sweet buckwheat accounts for 10%. Reduce the grain by 10%, replace it with sweet buckwheat aft...

Embodiment 3

[0024] Example 3 Production method of rutin sake brewed by adding black tartary buckwheat

[0025] 1. Crude extraction of rutin: Take the ingredients of rutin rice wine brewed with 1000Kg of raw materials as an example, add 30Kg of black tartary buckwheat. Weigh 30Kg of black tartary buckwheat flour (containing more than 3% rutin) that has been sautéed, broken, shelled, and passed through a 20-mesh sieve. Put 200Kg of water at a temperature above 40°C into a cooking pot, add black tartary buckwheat coarse powder, stir, heat to 95-100°C for 5-8 minutes, and filter out the liquid. Then add 100Kg of water at 95-100°C, stir for 2 minutes, and filter out the liquid. The two filtrates are combined, precipitated and filtered at 70-80°C, cooled, and the clear liquid is removed to obtain a mixed solution of 1-4Kg crude rutin crystals. The filter residue is returned to the cooking pot, and mixed with other raw materials for cooking.

[0026] 2. Fermentation production is produced a...

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PUM

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Abstract

The invention discloses a method for producing rutin rice wine or sake brewed by adding buckwheat and belongs to the field of fermented food. The buckwheat is enriched in buckwheat, is especially enriched in rutin, D-chiro-inosito and other active substances and has a unique dietary therapy health-care effect. The rutin and other active substances are damaged in the buckwheat fermentation process, the rutin content in the common buckwheat rice wine is very little, two-purpose medicine and food functions cannot be realized, and the buckwheat resources are wasted. The rutin and other soluble substances are extracted before buckwheat fermentation, the food rutin crystallizing and mixing solution added after the fermentation is ended accounts for 0.1-0.5 percent of the rice wine or sake, an additive is not required, and the pure natural quality and the due dietary therapy health-care effects of the rutin rice wine or sake are ensured. According to the technology, the common rutin rice wine or sake brewing equipment and process are utilized, only the formula is required to be adjusted, the buckwheat accounts for 3-30 percent of grains in the brewing raw materials, and the produced rutin rice wine or sake has small difference of color, mouthfeel, taste and production cost compared with the common product, contains 10-40mg/100ml of rutin and is well eaten by patients with hypertension, hyperlipidemia and diabetes.

Description

[0001] technical field [0002] The invention discloses a production method of rutin rice wine or sake brewed by adding buckwheat, belonging to the field of fermented food production. Background technique [0003] Buckwheat is rich in nutrition, and is also rich in highly active substances such as rutin (also known as vitamin P), D-chiro-inositol, etc., so that it has unique dietary and health care functions. Food fermentation not only improves the nutritional value, but also significantly enhances the antioxidant function. It has the ability to remove harmful free radicals in the body and prevent lipid peroxidation from damaging human cells, which is of great significance in maintaining health. Regrettably, the fermentation process of buckwheat decomposes and destroys rutin and other active substances, and the content drops sharply. The buckwheat rutin is basically lost, and bitter substances are produced, which reduces the edible performance and greatly reduces the inheren...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 郑鉴忠
Owner 郑鉴忠
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