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Production process for truffle-glutinous rice compound brewed wine

A technology of compound fermentation and glutinous rice, applied in the field of brewing industry, to achieve the effect of reducing loss, colorless wine body and strong aroma

Inactive Publication Date: 2014-01-22
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic truffle-infused wine has also been reported one after another, and has been produced and sold in some areas, but truffle-fermented wine has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Raw material processing: washing and removing impurities from fresh white truffles, draining, crushing, and grinding to obtain fresh white truffle slurry; crushing white glutinous rice into flour;

[0018] (2) Preparation of fermented liquor: According to the weight ratio of white glutinous rice flour and water of 1:3, mix white glutinous rice flour with cold water and stir evenly, add 200U of high-temperature α-amylase per kilogram of glutinous rice flour Ratio: Add high-temperature α-amylase to glutinous rice slurry, heat to 80°C under stirring, keep for 10 minutes for gelatinization and liquefaction, cool to 60°C, add glucoamylase according to the ratio of 100U glucoamylase per kilogram of glutinous rice flour and Keep for 20 minutes for saccharification. After saccharification, filter the saccharification solution. Mix the fresh truffle slurry and the saccharification solution according to the ratio of 1 part by weight of fresh truffle slurry to 8 parts by weight...

Embodiment 2

[0023] (1) Raw material processing: wash and remove fresh white truffles, drain and crush, and grind to obtain fresh white truffle slurry; crush purple glutinous rice into flour;

[0024] (2) Preparation of fermented wine liquid: according to the weight ratio of purple glutinous rice flour and water of 1:3.5, mix purple glutinous rice flour with cold water and stir evenly, add 350U of high-temperature α-amylase per kilogram of glutinous rice flour Ratio Add high-temperature α-amylase to glutinous rice slurry, heat to 85°C under stirring, keep for 15 minutes for gelatinization and liquefaction, cool to 65°C, add glucoamylase according to the ratio of 200U glucoamylase per kg of glutinous rice flour and Keep for 25 minutes for saccharification, after saccharification, filter to obtain a saccharification solution, mix the fresh truffle slurry and saccharification solution according to the ratio of 1 part by weight of fresh truffle slurry to 12 parts by weight of saccharification s...

Embodiment 3

[0029] (1) Raw material processing: clean and remove fresh black truffles, drain and grind to obtain fresh black truffle slurry; grind white glutinous rice into flour;

[0030](2) Preparation of fermented liquor: according to the weight ratio of glutinous rice flour and water of 1:4, mix white glutinous rice flour with cold water and stir evenly, add 500U of high-temperature α-amylase per kilogram of glutinous rice flour Add high-temperature α-amylase to the glutinous rice slurry, heat it to 90°C under stirring, keep it for 20 minutes for gelatinization and liquefaction, cool to 70°C, add glucoamylase at the rate of 300U per kg of white glutinous rice flour and Keep for 30 minutes for saccharification. After saccharification, filter the saccharification solution. Mix the fresh truffle slurry and the saccharification solution according to the ratio of 1 part by weight of fresh truffle slurry to 14 parts by weight of saccharification solution, and adjust the sugar content with su...

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PUM

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Abstract

The invention discloses a production process for truffle-glutinous rice compound brewed wine. The method comprises the following steps of preparing fresh truffle paste, preparing glutinous rice powder into paste, adding high-temperature alpha-amylase for gelatinization and liquidation, cooling, adding glucoamylase for saccharification, filtering, mixing filtrate and the fresh truffle paste, regulating sugar content, adding sulfurous acid, heating for sterilization, cooling to normal temperature to obtain a brewing substrate, adding active dry yeast into the substrate, carrying out sealed brewing, cooling, brewing gain and filtering to obtain brewed wine; condensing and recovering gas produced in a brewing process to obtain fragrance recovery liquid, mixing the fragrance recovery liquid and the brewed wine, ageing, filtering and packaging to obtain the truffle-glutinous rice compound brewed wine. The product is colorless and transparent and is suitable for most of people, tastes pure and mild, has strong fragrance and unique flavor, and has the nutritional value and the healthcare effects of truffle and glutinous rice.

Description

technical field [0001] The invention relates to a production process of truffle glutinous rice composite fermented wine, which belongs to the field of brewing industry. Background technique [0002] Truffles are a group of subterranean fungi belonging to the phylum Ascomycota ( Ascomycota ), Discobacteria ( Pezizomycetes ) Truffleles ( Tuberales ), Truffles ( Tuberaceae ), Truffles ( Tuber ). Common truffles are black spore truffle (T.melanosporum Vittad), Indian truffle (T.indicum). The outer shape of the truffle is irregular spherical, oval, with obvious mulberry-like protruding warts on the surface. The warts are mostly round and blunt, separated by deep mesh grooves. The diameter of the fruit is 2.5~5.5cm×2.1~4cm or Larger, dark brown, dark brown, yellowish brown, white and other colors in appearance, born in the shallow surface soil layer of coniferous and broad-leaved mixed forests such as Huashan pine, Chinese fir, oak oak, and mulberry, or in the soil of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 樊建肖伟东赵天瑞张丽上官端琳
Owner KUNMING UNIV OF SCI & TECH
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