Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof

Abstract

The invention discloses buckwheat and waxy wheat liquid nutrient enhanced yellow wine and a brewing method thereof. The brewing method comprises the following steps of threshing, grinding, liquefying, saccharifying for the first time, saccharifying for the second time, sterilizing, performing yeast fermentation, performing press-filtering, and sterilizing. Amylase and saccharifying enzyme are added in the steps of liquefying, saccharifying for the first time and saccharifying for the second time, so that the shortcomings of high possibility of agglomeration due to high viscosity of waxy wheat in a pasting process and bio-enzyme resistance of buckwheat are overcome. The obtained finished yellow wine is good in sensory evaluation, low in cost and rich in nutrients such as flavones. Compared with a traditional yellow wine brewing process, the method is simple and convenient in production process, short in production cycle and low in cost, and is a novel yellow wine liquid fermentation brewing process. The buckwheat and the waxy wheat serve as food raw materials and are optimized through the process, so that the obtained yellow wine is rich in nutrients such as flavones and very high in yield.

Description

technical field [0001] The invention relates to a liquid rice wine brewing method, in particular to a brewing method of tartary buckwheat and glutinous wheat mixed liquid fermented nutrition-enhanced rice wine, and the rice wine prepared by the brewing method. It belongs to the field of alcoholic beverages and food processing. Background technique [0002] Protein, Fat, Vitamin BB of Tartary Buckwheat 2 And potassium, magnesium, iron and other trace elements are higher than those of common food crops such as wheat and rice, and have flavonoids, D-chiroinositol and its derivatives that are not available in general food, and have good nutritional and medicinal properties. Value: The rich flavonoids in tartary buckwheat have the functions of anti-inflammatory, cough relieving, expectorant, preventing and treating hypertension and cerebral hemorrhage, lowering blood sugar, anti-cancer, and anti-oxidation; oleic acid and linoleic acid in tartary buckwheat account for its fat Mo...

AI Technical Summary

Problems solved by technology

Therefore, the brewing of yellow rice wine with tartary buckwheat as raw material will inevitably affect the activity of biological enzymes in the fermentation process, so as to reduce the carbon source and nitrogen source supply to wine-making microorganisms, thereby affecting the wine-making process; 3. Waxy wheat has high amylopectin content and It has high protein and other nutrients, resulting in disadvantages such as high viscosity during gelatinization, fast fermentation rate, large heat production, and high acidity of mash

[0004] The existing traditional solid and semi-solid rice wine brewing technology mainly has the following technical defects: 1. The wine making needs to go through the steps of washing rice, soaking rice, steaming rice, etc., which consumes a lot of water resources and energy, and the production sewage treatment is difficult; 2. The production process is complex It is cumbersome, labor-intensive and inconvenient for mechanized production; 3. The production cycle of solid-state fermentation is long and the output is low

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