Method for brewing buckwheat rutin fruit wine

A production method and technology of rutin, applied in the field of fermented food production, can solve the problems of decomposition and destruction, sharp reduction in content, loss of buckwheat rutin and the like

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. The content of rutin in buckwheat wine, buckwheat beer, buckwheat rice wine or sake brewed by the method is 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 cider brewed by adding tartary buckwheat

[0012] 1. Crude extraction of rutin: Take the ingredients of rutin cider brewed with 1000Kg apple juice as an example, 950kg of apple juice and 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 400Kg 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 1-4Kg crude rutin crystals. The filter residue is mixed with pressed and clarified apple juice before entering the fermentation.

[0013] 2. Fermentation production is produced according ...

Embodiment 2

[0017] Example 2 Production method of rutin sherry wine brewed by adding black tartary buckwheat

[0018] 1. Crude extraction of rutin: Take 1000Kg of pear juice as an example for the ingredients of rutin pear wine, 970kg of pear juice and 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 mixed with the squeezed and clarified pear juice before entering the fermentation.

[0019] 2. Fermentation pr...

Embodiment 3

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

[0024] 1. Crude extraction of rutin: Take the ingredients of rutin strawberry wine brewed with 1000Kg strawberry juice as an example, strawberry juice is 950kg, and tartary buckwheat is added 50Kg. 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 400kg of 3-5% edible ethanol solution at a temperature above 40°C in a cooking pot, add tartary buckwheat flour, 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 mixed with strawberry juice before entering the fermentation.

[0025] 2. Fermentation ...

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PUM

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Abstract

The invention relates to a method for brewing buckwheat rutin fruit wine and belongs to the field of fermented food. The buckwheat is rich in nutrients, is particularly rich in high-activity substances such as rutin and D-chiro-inositol and has a unique dietetic healthcare function. Rutin in the buckwheat is decomposed and destroyed in the process of brewing the common buckwheat-fermented wine, thus the buckwheat-fermented 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 substances are roughly extracted before fermenting the buckwheat, and the weight of the rutin crystalline mixed solution added after fermentation is 0.1-0.5% of that of the buckwheat rutin fruit wine, thus the nutrition and healthcare-functions of both the buckwheat rutin fruit wine and the buckwheat rutin food are improved synergistically. According to the technology, the equipment and the process for producing the common fruit wine are adopted, and only the formula of raw materials is adjusted. The weight of the buckwheat is 3-7% of that of the fruit juice for brewing the buckwheat rutin fruit wine. The produced buckwheat rutin fruit wine is slightly different from the common fruit wine in color, taste, flavor and production cost. Every 100ml of buckwheat rutin fruit wine comprises 10-40mg of rutin, so that the buckwheat rutin fruit wine is beneficial to patients with high blood pressure, high cholesterol, cardiovascular diseases and diabetes.

Description

technical field [0001] The invention discloses a production method of rutin fruit 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 he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 郑鉴忠
Owner 郑鉴忠
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