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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
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  • 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

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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...

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Abstract

The invention discloses a production process of robinia pserdoacacia rice wine. The production process comprises the following steps: cleaning fresh robinia pserdoacacia, removing stalks, and naturally withering the robinia pserdoacacia to enable the robinia pserdoacacia to produce strong fragrance; adding water in rice flour to carry out size mixing, carrying out liquidation and saccharification to obtain a saccharified liquid, mixing the saccharified liquid with the withered robinia pserdoacacia, heating to sterilize the mixture, cooling the mixture to the room temperature to obtain fermentation substrates, adding brewing yeast into the fermentation substrates, and sequentially carrying out high-temperature fermentation and low-temperature fermentation; and connecting a condenser in the fermentation processes, condensing for recycling gas produced during the fermentation to obtain a fragrance recycling liquid I, filtering to obtain a fermented wine liquid after the fermentation is finished, transferring the fermented wine liquid into a distiller, distilling the fermented wine liquid to obtain a distilled wine liquid, condensing for recycling again in the distilling process to obtain a fragrance recycling liquid II, and mixing the distilled wine liquid, the fragrance recycling liquid I and the fragrance recycling liquid II so as to obtain the robinia pserdoacacia rice wine. The fermented wine produced by the production method is pure and mild in wine flavor and strong in flavor and has the fragrances of robinia pserdoacacia and rice; the robinia pserdoacacia rice wine is fragrant and elegant.

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

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Application Information

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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
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