Unlock instant, AI-driven research and patent intelligence for your innovation.

Brewing method of tartary buckwheat wine

A technology of tartary buckwheat red koji wine and tartary buckwheat rice, which is applied in the field of wine making and can solve problems that have not yet appeared

Inactive Publication Date: 2016-05-18
酉阳县荞丰农产品开发有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no wine containing tartary buckwheat and wine taste on the market

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Brewing method of tartary buckwheat wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Get 10 parts of glutinous rice, 70 parts of tartary buckwheat and 5 parts of monascus by weight fraction.

[0017] After washing the glutinous rice, soak it in water at 20°C for 6 hours. The water level is 3-4cm higher than the surface of the rice until the center of the rice grains is tightly packed. Keep part of the pulp water attached to the rice, and cook with pulp at 120°C for 40 minutes; after steaming, pour cold boiled water to cool to 36°C, and set aside.

[0018] To germinate tartary buckwheat rice, wash the tartary buckwheat rice, soak it in water for 24 hours, drain it and incubate it in a constant temperature incubator at 25°C for 7 days. This step can be carried out at the same time as washing and cooking glutinous rice to save time.

[0019] The germinated tartary buckwheat rice was mixed with the cooled glutinous rice, and sweet wine koji was added to mix well, then the nest was built, sealed, and cultured in a constant temperature incubator at 28°C for 2...

Embodiment 2

[0024] Get 20 parts of glutinous rice, 80 parts of tartary buckwheat and 10 parts of monascus by weight, and brew according to the steps of Example 1.

Embodiment 3

[0026] Get 30 glutinous rice, 90 tartary buckwheat and 15 monascus by weight fraction, brew according to the step of embodiment 1.

[0027] Product Quality Evaluation

[0028] Method: randomly invite 50 people to taste and score the tartary buckwheat red koji wine brewed in Examples 1-3, and take the average value of the tasting scores for statistics. The evaluation criteria and results are shown in Table 1.

[0029] Table 1 Sensory evaluation results

[0030]

[0031] Conclusion: the color, clarity, aroma, taste and style of the tartary buckwheat red yeast rice wine brewed by the invention are all superior.

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

PropertyMeasurementUnit
concentrationaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for brewing dry red wine of tartary buckwheat and red yeast. The method comprises the following steps: S1) soaking sticky rice in water at 20 DEG C for 6 hours; S2) stewing the sticky rice with slurry at 120 DEG C for 40 minutes; S3) cooling to 36 DEG C by cold boiled water; S4) germinating buckwheat rice, namely soaking for 24 hours, draining off in an incubator at 25 DEG C to cultivate for 7d; S5) mixing the germinated buckwheat rice with the cooled sticky rice, adding a sweet yeast to cultivate at 28 DEG C for 2d; S6) adding the reserved mixed starch, red yeast and yeast to a fermentation tank, fermenting for 4d at 30 DEG C, so as to prepare a dry red base liquor of tartary buckwheat and red yeast after distilling; S7) stirring, extracting and filtering buckwheat vinasse by 60% of edible alcohol at 50 DEG C according to the ratio of solid to liquid being 1:10 for a plurality of times; separating, extracting and drying in vacuum, so as to obtain a vinasse flavonoid extract; S8) adding the vinasse flavonoid extract to the dry red base liquor of tartary buckwheat and red yeast to stew. The dry red wine of tartary buckwheat and red yeast brewed by the method is good in color and luster, good in clarity, good in fragrance, and good in taste and flavor.

Description

technical field [0001] The invention relates to a brewing method, in particular to a brewing method of tartary buckwheat red yeast rice wine. Background technique [0002] Dry red wine refers to red wine in which the sugar in the winemaking raw material (grape juice) is completely converted into alcohol after the wine is brewed, and the residual sugar content is less than or equal to 4.0g / L. Red wine contains three nutrients needed by human body to maintain life activities: vitamins, sugar and protein. Glucose is an indispensable nutrient for human to maintain life and strengthen body, and is the main source of human energy. There are 24 kinds of amino acids in wine, which are indispensable nutrients for human body. There are also many organic acids in wine, such as grape acid, citric acid, and malic acid. Most of them come from grape juice, which can effectively regulate the nerve center, relax tendons and activate blood circulation. It is indispensable for mental and phy...

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): C12G3/02C12G3/04
Inventor 简赤琼吴金雨
Owner 酉阳县荞丰农产品开发有限公司