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Dendrobium officinale wheat-starter yellow rice wine and brewing method thereof

A technology of dendrobium candidum and barley koji, which is applied in the field of producing functional rice wine, can solve many problems such as expensive, and achieve the effect of good functionality, good taste, clear and stable wine body

Inactive Publication Date: 2014-06-18
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although people have done a lot of work on Dendrobium candidum and yellow rice wine, and obtained great results, there has been no report at home and abroad on co-fermenting with Dendrobium candidum, wheat koji, and glutinous rice to produce special wheat koji rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1, a kind of brewing method of Dendrobium officinale wheat koji rice wine, carries out following steps successively:

[0050] (1) Soak rice:

[0051] Take 100 kg of glutinous rice and add water (until the water surface is submerged by 7cm of glutinous rice), soak it at 15-20°C for 2 days;

[0052] The soaking of rice in this way can realize the integrity of the rice grains and pinch the rice grains into powder without grain heart.

[0053] (2) Steamed rice:

[0054] Add water to the soaked glutinous rice until the total weight is 200 kg, then fumigate in a steamer until cooked (i.e. steam at 95-105°C for about 15 minutes);

[0055] (3) Yeast activation:

[0056] Take 100g of yeast powder (Anqi brand rice wine high-activity dry yeast, purchased from Angel Yeast Co., Ltd.), add yeast powder to 1.5 liters (1500g) 38-40 Rehydrate and activate in water for 45 minutes; get activated liquid yeast;

[0057](4) Drop tank fermentation:

[0058] The steamed rice ...

Embodiment 2

[0068] Embodiment 2, make the following changes with respect to embodiment 1:

[0069] Change the addition of "2 kg of Dendrobium candidum cut into 4 mm segments and 20 liters of water" in step (4) into "1 kg of stems of Dendrobium candidum cut into 3 mm segments and 80 L of water".

[0070] The rest are equal to Example 1.

[0071] Finally obtain about 210L of said Dendrobium candidum wheat koji wine, adopt the national standard "GB / T13662-2008 yellow rice wine" method, measure total sugar (in terms of glucose) content to be 19.4g / L, alcoholic strength be 12.3%, total acid (in terms of lactic acid) Total) was 4.2g / L, and the polysaccharide content of Dendrobium officinale was determined to be 1.96g / L by the method in the 2010 edition of the Pharmacopoeia of the People's Republic of China.

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Abstract

The present invention discloses a method of brewing Dendrobium officinale wheat-starter yellow rice wine. The brewing method comprises the steps of: soaking rice, steaming rice, activating yeast, carrying out tank-falling fermentation, post-fermentation and pressure filtration, clarifying and disinfecting; the tank-falling fermentation step comprises the steps of cooling the cooked rice, falling into the fermenter, then adding wheat starter, activating liquid yeast, Dendrobium officinale and water, mixing well, fermenting to obtain wine with dregs, the primary fermentation time is 5-7 days; the postfermentation step comprises the steps of transferring wine with dregs into postfermentation tank, controlling the ambient temperature at 15-18 DEG C, fermenting in a sealed condition for 20-30 days. Dendrobium officinale wheat-starter yellow rice wine prepared by the brewing method of the invention has high nutritional and medicinal value.

Description

technical field [0001] The invention relates to a dendrobium officinale wheat koji rice wine and a brewing method thereof, belonging to biological fermentation technology, in particular to a method for preparing functional rice wine by joint fermentation of dendrobium officinale, wheat koji and glutinous rice. Background technique [0002] Yellow rice wine, also known as old wine, is a national specialty of my country. It has been recorded in writing for more than 2,500 years and enjoys a high reputation both at home and abroad. Due to its low alcohol content and low food consumption, rice wine is rich in various amino acids, proteins, vitamins and mineral elements beneficial to the human body. Efficacy, in line with the trend of the development of the world's drinking wine, which is listed as one of the key support and development of drinking wine by the country. Among the rice wines in China, the most famous is Shaoxing rice wine, which is brewed from glutinous rice, whea...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张新凤刘兴泉斯金平
Owner ZHEJIANG FORESTRY UNIVERSITY
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