Preparation method of buckwheat wine
The technology of a buckwheat wine and a production method is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., and can solve problems such as decomposition and destruction, loss of buckwheat rutin, and sharp reduction in content, so as to prevent vascular diseases, High nutritional value and anti-tumor effect
Inactive Publication Date: 2014-01-08
QINGDAO LONGMEI ELECTROMECHANICAL TECH
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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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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0008] The production method of a buckwheat wine is as follows. Enzyme-destroyed buckwheat rough extraction of rutin is the crude extraction of food rutin mixture before buckwheat fermentation. According to the production formula, the enzyme-destroyed buckwheat or the primary processed product of the enzyme-destroyed buckwheat is weighed, and water or 20-70 % edible ethanol solution, temperature 40-80 ° C, time 5-30 minutes, the weight ratio of raw materials and liquid is 1:3-8, stirring, precipitation above 70 ° C, filtration, concentration, cooling to obtain a mixed solution of crude rutin crystals, The mixed solution of crude rutin crystals is fermented together with the grape juice.
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The invention discloses a preparation method of buckwheat wine, wherein buckwheat is abundant in nutrition, and is especially rich in active substances such as rutin and D-chiral inositol, so that the wine has a unique dietary therapy health-care effect. In common buckwheat fermented wine production process, rutin is decomposed and damaged, and the content of rutin in the buckwheat wine is very little, so that medical and edible functions of buckwheat cannot be realized, thereby, wasting the buckwheat resource. According to the invention, before fermentation of buckwheat, solvends such as food rutin are coarsely extracted, and rutin crystal mixed liquor added back after fermentation accounts for 0.1-0.5% of the wine, so that the nutritional health-care function of the wine has a synergistic effect with the rutin food. According to the technology disclosed by the invention, by means of common wine brewing equipment and process, buckwheat accounts for 3-5% of the brewing wine by just adjusting the formula, and the buckwheat rutin wine produced is slightly different from common wine in color and luster, taste, flavor and production cost. The wine contains 10-40mg / 100ml of rutin, and is beneficial to patients with high blood pressure, high blood fat, cardia-cerebrovascular diseases and diabetes mellitus.
Description
technical field [0001] The invention relates to a method for making buckwheat wine. 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 functions of buckwheat. The content of rutin in buckwheat wine, buckwheat ...
Claims
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IPC IPC(8): C12G1/022A61K36/87A61P9/12A61P3/06A61P3/10A61P35/00A61P31/00A61P31/12A61P39/06A61K31/7048
Inventor 刘丕龙
Owner QINGDAO LONGMEI ELECTROMECHANICAL TECH
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