Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production process of robinia pserdoacacia rice wine

The technology of acacia flower rice wine and acacia flower is applied in the preparation of alcoholic beverages, microorganisms, and methods based on microorganisms, etc., which can solve the problems of untreated and monotonous aroma, and achieve the effects of reducing loss, strong aroma, and clear and transparent wine body.

Inactive Publication Date: 2015-01-28
KUNMING UNIV OF SCI & TECH TECH IND SALES MANAGEMENT
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice wine is made of rice as the main raw material. After necessary processing, the rice raw material produces ethanol and other small flavor substances under the action of Saccharomyces cerevisiae. The drinking wine obtained after distillation has less harmful impurities and is the best and safest wine. One of the best drinking wines, but its disadvantage is that the aroma is slightly monotonous
[0004] Although acacia flower has high nutritional value, it has not received much attention from everyone. Its related products are mainly beverages, candied fruit, flower sauce and blended wine, etc. Acacia flower rice wine has not been reported

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Wash and remove the stalks of fresh acacia flowers, put the flowers on a bamboo sieve, put them in a clean and ventilated room, and let them wither naturally for 48 hours to make them produce a stronger aroma; the weight ratio of rice flour to water is 1 : 3 Mix the rice flour with cold water, and keep stirring, add 200U of high-temperature α-amylase per kilogram of rice flour, add high-temperature α-amylase into the mixed slurry, and then heat it to 80°C under stirring Gelatinize and liquefy, cool to 60°C, add 100U of glucoamylase per kilogram of rice flour, add glucoamylase to the cooled slurry for saccharification for 20 minutes, and prepare saccharification liquid, mix the saccharification liquid with wilted acacia The flowers are mixed in a weight ratio of 20:1, heated to 75°C for sterilization, and cooled to room temperature to obtain a fermentation substrate; add Saccharomyces cerevisiae that accounts for 0.1% of the mass of the fermentation substrate to the ferme...

Embodiment 2

[0016] Wash and remove the stalks of fresh acacia flowers, spread the flowers on a bamboo sieve, put them in a clean and ventilated room, and let them wither naturally for 60 hours to make them produce a stronger aroma; the weight ratio of rice flour to water is 1 : 3.5, mix the rice flour with cold water, and keep stirring, according to the ratio of adding 350U of high-temperature α-amylase per kilogram of rice flour, add high-temperature α-amylase to the mixed slurry, and then heat it to Gelatinize and liquefy at 85°C, cool to 65°C, add 200U of glucoamylase to the cooled slurry according to the ratio of 200U glucoamylase per kilogram of rice flour, and saccharify for 25 minutes to obtain a saccharification solution. Mix with wilted acacia flowers at a weight ratio of 25:1, heat to 80°C for sterilization, cool to room temperature to obtain a fermentation substrate; add 0.3% of the fermentation substrate to the fermentation substrate Saccharomyces cerevisiae, and seal it at 25°...

Embodiment 3

[0018] Wash and remove the stalks of fresh acacia flowers, spread the flowers on a bamboo sieve, put them in a clean and ventilated room, and let them wither naturally for 72 hours to make them produce a stronger aroma; the weight ratio of rice flour to water is 1 : 4 ratio, mix the rice flour with cold water, and keep stirring, according to the ratio of adding 500U of high-temperature α-amylase per kilogram of rice flour, add high-temperature α-amylase to the mixed slurry, and then stir Heating to 90°C for gelatinization and liquefaction, cooling to 70°C, adding 300U of glucoamylase per kilogram of rice flour, adding glucoamylase to the cooled slurry for saccharification for 30 minutes to obtain saccharification liquid, Mix the saccharified liquid and wilted acacia flowers in a ratio of 30:1 by weight, heat to 85°C for sterilization, and cool to room temperature to obtain a fermentation substrate; add 0.5% of the fermentation substrate to the fermentation substrate. Carry out...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production process of acacia flower rice wine. Fresh acacia flowers are cleaned, stemmed and wilted naturally to produce a stronger aroma; rice flour is added with water to make a slurry, and the saccharified liquid is obtained after liquefaction and saccharification. , mix the saccharified liquid and wilted acacia flowers, heat them for sterilization, and cool them to normal temperature to obtain a fermentation matrix. Add Saccharomyces cerevisiae to the fermentation matrix, ferment at high temperature and then at low temperature; during the fermentation process, a condenser is connected to condense the gas generated by the fermentation. The aroma recovery liquid I is recovered. After the fermentation is completed, the fermented wine liquid is obtained by filtration. The fermented wine liquid is transferred to the distiller for distillation to obtain the distilled wine liquid. During the distillation process, it is condensed and recovered to obtain the aroma recovery liquid II. The distilled wine liquid and aroma are The recovery liquid I and the aroma recovery liquid II are mixed to obtain acacia flower rice wine. The fermented wine produced by the method of the present invention has a mellow taste and a strong aroma, and has the aroma of acacia flowers and rice, thereby obtaining acacia flower rice wine with a fresh and elegant fragrance.

Description

technical field [0001] The invention relates to a production process of acacia flower rice wine, which belongs to the field of brewing industry. Background technique [0002] Rice wine is made of rice as the main raw material. After necessary treatment, the rice raw material will produce ethanol and other small flavor substances under the action of Saccharomyces cerevisiae. The drinking wine obtained after distillation has less harmful impurities and is the best and safest wine. It is one of the best drinking wines, but its shortcoming is that the aroma is slightly monotonous. [0003] Acacia, also known as black locust ( Robinia pserdoacacia ), a deciduous tree belonging to the Fabaceae Papilionaceae Robinia genus. The flowering period is from April to May. When the flowers bloom, the trees are covered with white flowers. The fragrance of the flowers is fresh and elegant. , contains protein, 17 kinds of amino acids, a variety of essential vitamins (mainly Vc), trace ele...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12G3/02C12R1/865C12H6/02
Inventor 樊建上官端琳赵天瑞
Owner KUNMING UNIV OF SCI & TECH TECH IND SALES MANAGEMENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com