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

A nutrient-enhanced, glutinous wheat technology, which is applied in the fields of food processing and alcoholic beverages, can solve the problems of long solid-state fermentation production cycle, complex and cumbersome production process, and inconvenient mechanized production, so as to save rice soaking and steaming steps and reduce costs The effect of consumption and shortening the fermentation period

Active Publication Date: 2013-10-23
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 o

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Step 1. Threshing

[0040] The outermost hard husk of good-quality tartary buckwheat is removed, and the seed coat and grain components inside the husk are retained.

[0041] Step 2. Crush

[0042] The tartary buckwheat threshed in step 1 and high-quality waxy wheat are uniformly mixed according to the ratio of tartary buckwheat: waxy wheat (W / W) = 75%: 25%, put into a grinder and pulverize into 30-35 mesh whole powder.

[0043] Step 3. Liquefaction

[0044] During the liquefaction process, add water at 75°C to 78°C that is 1.9-2.0 times the weight of raw materials, and add α-amylase to make the enzyme concentration 18U / g, heat up to keep the temperature of the liquefaction system at 75°C to 78°C , so that the fine powder of raw materials is evenly dispersed in water.

[0045] Step 4, the first saccharification

[0046] Heat the liquefied raw materials until the temperature rises to 96°C, add high-temperature α-amylase at 90-95°C, make the concentration of high-temp...

Embodiment 2

[0062] Using the method of the present invention to brew liquid nutritionally fortified yellow rice wine, the same parts as in Example 1 will not be repeated, and the difference lies in the ratio of raw materials in the step 2 pulverization process.

[0063] Threshed tartary buckwheat and high-quality waxy wheat are evenly mixed according to the ratio of tartary buckwheat: waxy wheat (W / W) = 50%: 50%, and then put into a grinder to grind into 30-35 mesh whole powder.

[0064] See Table 2 for the related indicators of the rice wine finished wine prepared according to the method of Example 2.

[0065] The yellow rice wine finished wine relevant index of table 2 embodiment 2

[0066]

[0067] Note: The alcohol yield is the ratio of rice wine with an alcohol content of 15%vol to the weight of raw materials

[0068] The finished rice wine obtained is clear and transparent, deep yellow in color, rich in aroma, mellow and refreshing in taste, and its relevant indicators have reac...

Embodiment 3

[0070] Using the method of the present invention to brew liquid nutritionally fortified yellow rice wine, the same parts as in Example 1 will not be repeated, and the difference lies in the ratio of raw materials in the step 2 pulverization process.

[0071] Threshed tartary buckwheat and high-quality waxy wheat are uniformly mixed according to the ratio of tartary buckwheat: waxy wheat (W / W) = 25%: 75%, and then put into a grinder to grind into 30-35 mesh whole powder.

[0072] See Table 3 for relevant indicators of the rice wine finished wine prepared according to the method of Example 3.

[0073] The rice wine finished wine related index of table 3 embodiment 3

[0074]

[0075] Note: The alcohol yield is the ratio of rice wine with an alcohol content of 15%vol to the weight of raw materials

[0076] The finished rice wine obtained is clear and transparent, deep yellow in color, rich in aroma, mellow and refreshing in taste, and its relevant indicators have reached the ...

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王涛赵国君周春宏徐智斌冯波王迅
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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