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Method for brewing buckwheat rutin yellow wine

A production method and rutin technology, applied in the field of fermented food production, can solve problems such as decomposition and destruction, reduction of buckwheat diet and health care functions, and loss of buckwheat rutin

Inactive Publication Date: 2013-05-15
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 performance and greatly reduces the inherent dietary and health functions of buckwheat. Buckwheat rice wine, buckwheat beer, buckwheat vinegar, buckwheat soy sauce and other rutin content brewed by the method are negligible, which wastes buckwheat resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1 Production method of rutin rice wine brewed by adding tartary buckwheat

[0012] 1. Crude extraction of rutin: Take the ingredients of rutin rice wine brewed with 1000Kg of raw materials as an example, add 80Kg of tartary buckwheat. Take by weighing 80Kg of tartary buckwheat meal (containing more than 1% rutin) that is sautéed, broken, shelled, and crossed a 20-mesh sieve. Put 600Kg of water at a temperature above 40°C into 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 2-6 kg of crude rutin crystals. The filter residue is returned to the cooking pot, and mixed with other raw materials for cooking.

[0013] 2. Fermentation production According to the production pro...

Embodiment 2

[0017] Example 2 Production method of rutin rice wine brewed by adding sweet buckwheat

[0018] 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. Take by weighing 100Kg of sweet buckwheat flour (containing more than 0.8% rutin) that is sautéed, broken, shelled, and crossed 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 2-10Kg crude rutin crystal mixed solution. The filter residue is returned to the cooking pot, and mixed with other raw materials for cooking.

[0019] 2. Fermentation production According to the production process of rice wine brewed from ordinary grains, the ingredients are produced, and sweet buckwheat accounts for 10%. Reduce grain by 10%, replace it...

Embodiment 3

[0023] Example 3 Production method of rutin rice wine brewed by adding black tartary buckwheat

[0024] 1. Crude extraction of rutin: Take the ingredients of rutin rice wine brewed with 1000Kg of raw materials as an example, add 50Kg of black tartary buckwheat. Take by weighing 50Kg of black tartary buckwheat meal (containing more than 3% rutin) that is sautéed, broken, shelled, and crossed a 20-mesh sieve. Put 400Kg of water at a temperature above 40°C in 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 2-6 kg of crude rutin crystals. The filter residue is returned to the cooking pot, and mixed with other raw materials for cooking.

[0025] 2. Fermentation production According...

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PUM

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Abstract

The invention relates to a method for brewing buckwheat rutin yellow wine and belongs to the field of fermented food. The buckwheat is rich in nutrients, is especially rich in high-activity substances such as rutin and D-chiro-inositol and has a unique dietetic healthcare function. Rutin and other active substances in the buckwheat are decomposed and destroyed in the process of brewing the common buckwheat yellow wine, so that the buckwheat yellow wine contains a very little amount of rutin, the medicinal and edible functions of the buckwheat can not be fulfilled, and the resource of buckwheat is wasted. According to the method, the food-grade rutin and other soluble mixtures are roughly extracted before the buckwheat is fermented, and the weight of the rutin solution added after fermentation is 0.1-0.5% of that of the buckwheat rutin yellow wine, and the amount of buckwheat is 3-30% of that of grains (raw materials) for brewing the buckwheat rutin yellow wine. No additive is additionally added, thus the buckwheat rutin yellow wine has purely natural quality and deserved dietetic healthcare efficacy. According to the technology, the equipment and the process for producing the common yellow wine are adopted, and only the formula of raw materials is adjusted. The produced buckwheat rutin yellow wine is slightly different from the common yellow wine in color, taste, flavor and production cost. Every 100ml of buckwheat rutin yellow wine comprises 10-50mg of rutin, so that the buckwheat rutin yellow wine is suitable for patients with high blood pressure, high cholesterol and diabetes to drink.

Description

Technical field [0001] The invention discloses a production method of rutin rice wine brewed by adding buckwheat, belonging to the field of fermented food production. Background technique [0002] 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 inherent dietary and hea...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 郑鉴忠郑婧巫才会
Owner 郑鉴忠
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