Making method of rutin grape wine by adding buckwheat

Abstract

The invention relates to a making method of a rutin grape wine by adding buckwheat, belonging to the field of fermented foods. The buckwheat is rich in nutriments, particularly in active substances such as rutin, D-chrio-inositol and the like and has the unique therapy health care function. In the making process of an ordinary buckwheat fermented wine, the rutin is decomposed and destroyed, and the content of the rutin is very little in the buckwheat wine, so that the double functions of medicine and food of the buckwheat can not be realized, and buckwheat resources are wasted. According to the making method disclosed by the invention, soluble matters of food rutin and the like are crudely extracted from the buckwheat before fermentation, and a back added rutin crystal mixed solution after fermentation occupies 0.1-0.5 percent of the grape wine to enable the nutrition health care function of the grape wine and the buckwheat rutin food to carry out synergistic interaction. According to the technology provided by the invention, ordinary grape wine making equipment and technology are utilized, a formula is regulated only, the buckwheat occupies 3-5 percent of the grape wine, and the made buckwheat rutin grape wine has little differences from the ordinary grape wine in color, taste, flavor and production cost, contains 10-40mg / 100ml of rutin and is also beneficial to patients in sick of hypertension, hyperlipidemia, cardia-cerebrovascular diseases and diabetes.

Description

technical field [0001] The invention discloses a production method of rutin 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 health f...

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