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Preparation method of tartary buckwheat yellow rice wine

A technology for tartary buckwheat and rice wine, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of limited beneficial components of tartary buckwheat and cumbersome production methods, so as to solve the scruples and inhibition of drinking. Tumor, simple operation effect

Inactive Publication Date: 2014-03-12
重庆禾金荞农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method abandons distillation and extraction, the main raw material for the preparation of rice wine is rice, and the active ingredients of tartary buckwheat mainly come from independent tartary buckwheat extracts, or part of the extraction during post-fermentation, and it does not make full use of the microbes’ effect on tartary buckwheat. The synergistic effect of extracting the beneficial ingredients in the product, the beneficial ingredients of tartary buckwheat in the finally obtained product are still very limited; in addition, the production method is also too cumbersome

Method used

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  • Preparation method of tartary buckwheat yellow rice wine

Examples

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Comparison scheme
Effect test

Embodiment 1

[0027] Crush the tartary buckwheat to 20-120 mesh, add water and mix, steam for 30 minutes, and cool to 45°C; add bran koji to the cooled tartary buckwheat, the weight ratio of water, tartary buckwheat powder, and koji is: 50:10:1. Put into the wine cellar to ferment for 7 days, after the saccharification is complete, then seal the tank for 21 days. Squeeze and filter the saccharified tartary buckwheat to obtain the filtrate as rice wine. Instantly sterilized at 125°C for 8 seconds. After 2 years of sealed storage, the lid is still clear and has an attractive mellow aroma.

Embodiment 2

[0029] Crush tartary buckwheat to 80-120 mesh, add water and mix, steam and cook for 30 minutes, cool to 45°C; mix bran koji into the cooled tartary buckwheat, the weight ratio of water, tartary buckwheat powder, and distiller’s yeast is: 50:10:1. Put into the wine cellar to ferment for 7 days, after the saccharification is complete, then seal the tank for 21 days. Squeeze and filter the saccharified tartary buckwheat to obtain the filtrate as rice wine. Instantly sterilized at 125°C for 8 seconds. After 2 years of sealed storage, the lid is still clear and has an attractive mellow aroma.

Embodiment 3

[0031] Grind tartary buckwheat to 200 mesh or finer, add water and mix, steam for 30 minutes, spread to 45°C; add bran koji to the cooled tartary buckwheat, the weight ratio of water, tartary buckwheat powder, and distiller’s yeast is :50:10:1. Put into the wine cellar to ferment for 7 days, after the saccharification is complete, then seal the tank for 21 days. Squeeze and filter the saccharified tartary buckwheat to obtain the filtrate as rice wine. Instantly sterilized at 125°C for 8 seconds. After 2 years of sealed storage, the lid is still clear and has an attractive mellow aroma.

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Abstract

The invention belongs to the technical field of wine brewing and specifically relates to a preparation method of tartary buckwheat yellow rice wine. The preparation method comprises the following steps: A, crushing tartary buckwheat, adding water, stirring, cooking and spreading; B, mixing distiller yeast into the cooled tartary buckwheat, adding the mixture into a wine cellar, and fermenting and saccharifying; C, squeezing and filtering the saccharified tartary buckwheat, thereby obtaining a filtrate which is yellow rice wine. According to the method disclosed by the invention, the tartary buckwheat material is directly fermented to prepare yellow rice wine, the coordinating and extracting effect of microorganisms on beneficial components in the tartary buckwheat raw material are sufficiently utilized, and the yellow rice wine product is obtained by squeezing and filtering, so that damages on beneficial substances such as flavone in a distillation process are avoided, the raw materials and the beneficial components generated in the fermentation are almost preserved in the wine; the prepared yellow rice wine has various physiological effects of softening blood-fat blood vessels, decreasing the blood pressure, reducing the blood fat, regulating the blood sugar level, restraining tumors, resisting bacteria, resisting viruses, resisting oxidization, and the like, is especially suitable for the three-high crowd to drink, so that not only can the worry about drinking be solved, but also healthcare, illness-treatment and disease-preventing effects are achieved.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and in particular relates to a preparation method of tartary buckwheat rice wine. Background technique [0002] Tartary buckwheat is tartary buckwheat, which belongs to the dicotyledonous Polygonaceae buckwheat genus. medicinal and edible crops. According to the "Compendium of Materia Medica" records: tartary buckwheat is bitter in taste, cold in nature, can strengthen the intestines and stomach, benefit energy, maintain spirit, benefit eyes and ears, and refine the five internal organs; in "Qian Jin Yao Fang", "Chinese Medicine Dictionary" and related documents There are records about tartary buckwheat: it can soothe the nerves, activate qi and blood, lower qi and widen the intestines, clear away heat, swelling and pain, dispel accumulation and stagnation, clear the intestines, moisten the intestines, laxative, relieve cough, relieve asthma, anti-inflammatory, anti-allergic, strong Heart,...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/685C12R1/69C12R1/645
Inventor 余燕秋
Owner 重庆禾金荞农产品有限公司
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