Method for preparing Chinese yam millet wine

A technology for Huai yam and yellow rice wine is applied in the field of preparation of Huai yam and yellow wine, which can solve the problems of difficulty in filtration, affecting the clarification and singleness of yellow wine, and achieve the effects of simple and practical process, improving medicinal and health care functions, and increasing content.

Active Publication Date: 2015-06-10
HUAISHANTANG BIOTECH
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Problems solved by technology

Using rhizopus or directly adding enzyme preparations to produce Chinese yam rice wine, because the enzyme system is relatively simple and has no hydrolysis effect on the above functional substances, it cannot be integrated into rice wine to exert the functionality of Chinese yam, and these substances will cause a large amount of yam in the late stage of fermentation Precipitation makes filtration difficult and affects the clarification of rice wine

Method used

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Embodiment Construction

[0009] A method for preparing Chinese yam rice wine, comprising: (1) coarsely crushing wheat kernels into 3-4 pieces each. (2) Wheat kernels and glutinous rice should be soaked separately due to the different speeds of absorbing water, and according to the temperature, extend the time by 2 hours in winter and shorten it by 2 hours in summer. Stew for 10 minutes, take it out of the pot while it is hot, shake it up and let it cool down to 40°C for inoculation. If the temperature is too high, the bacteria will be inactivated, and if the temperature is too low, it will affect the germination of the bacteria. (4) The ratio of Aspergillus niger and Aspergillus oryzae is 8:2, and the inoculation amount is 0.1%; (5) The finished koji is light yellow, and the enzyme content is the highest at this time. If it becomes black, the enzyme activity will decrease and affect the flavor of wine. (6) Airing the koji is to reduce the moisture in the koji, inhibit the continued growth of Aspergill...

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Abstract

The invention discloses a method for preparing Chinese yam millet wine. The method comprises the following steps: soaking sticky rice (or polished round-grained rice) for 6-8 hours and then draining off; mixing the rice with cleaned and diced fresh Chinese yam and then cooking for 40 minutes; cooling to 40 DEGC; adding yeast and sterile water; adding a millet wine yeast, evenly stirring, sealing and fermenting, raking and stirring; fermenting for 10-15 days, measuring the alcoholic strength at 12-18v / v, ageing for 3-5 days, carrying out filter pressing by using a wood fence or a sheet frame; standing the clear wine still for 5-7 days; filtering for the second time, blending and mixing, boiling and decocting wine; ageing, filtering, bottling and sealing.

Description

technical field [0001] The invention relates to a production process of Chinese yam rice wine, in particular to a preparation method of Chinese yam rice wine which can increase the content of functional active ingredients of Chinese yam in the rice wine and effectively improve the functionality of the Chinese yam rice wine. Background technique [0002] At present, rice wine is generally produced by rhizopus or directly adding enzyme preparations for saccharification. These methods mainly consider the effective utilization of carbohydrates in the raw materials to increase the yield of wine. In addition to about 24% carbohydrates, Chinese yam also contains 1.8% nitrogen-containing substances, 1.6% viscous polysaccharides and other special functional effective substances of Chinese yam. Using rhizopus or directly adding enzyme preparations to produce Chinese yam rice wine, because the enzyme system is relatively simple and has no hydrolysis effect on the above functional subst...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/685C12R1/69
Inventor 康明轩樊团结
Owner HUAISHANTANG BIOTECH
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