Oat yellow wine and brewing technology thereof

A technology of oat and rice wine, applied in the field of oat rice wine and its brewing technology, to achieve the effect of improving utilization rate, rich nutrition, and low requirements for equipment and operation

Inactive Publication Date: 2014-07-02
INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, oats have not been reported a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0037] Example 1

[0038] A kind of oat rice wine

[0039] The amount of raw and auxiliary materials is as follows: 400g oats, 1400g purified water, 1.1g koji, liquefaction enzyme 8U / g, glucoamylase 110U / g, active dry yeast 1.0g. The liquefaction enzyme is a high-temperature resistant α-amylase, and the saccharification enzyme is an α-1,4-glucose hydrolase. The following examples all use high-temperature-resistant α-amylase, and the saccharification enzyme is α-1,4-glucose hydrolase.

[0040] Preparation:

[0041] (1) Raw material selection and wheat moistening: select oats with full grains, no mold and no moths, remove impurities, and moisten the wheat to adjust the moisture to 20% moisture content of the oats, and balance for 10 hours;

[0042] (2) Frying and crushing: Frying at 200°C for 15 minutes, cooling to room temperature, drying, and crushing with a grinder;

[0043] (3) Liquefaction: add water and liquefaction enzyme to oat flour, stir evenly, liquefy at 100℃ for 35min;

[004...

Example Embodiment

[0051] Example 2

[0052] A kind of oat rice wine

[0053] The amount of raw and auxiliary materials is as follows: oats 500g, purified water 1700g, koji 1.5g, liquefaction enzyme 6U / g, glucoamylase 100U / g, active dry yeast 1.2g.

[0054] Preparation:

[0055] (1) Raw material selection and wheat moistening: select oats with full grains, no mold and no insects, remove impurities, moisten the wheat to adjust the moisture to 25% of the water content of the oats, and balance for 12 hours;

[0056] (2) Frying and crushing: Frying at 220°C for 20 minutes, cooling to room temperature, drying, and crushing with a grinder;

[0057] (3) Liquefaction: add water and liquefaction enzyme to oat flour, stir evenly, and liquefy at 95℃ for 45 minutes;

[0058] (4) Saccharification: the mash is cooled to below 70°C, and saccharification enzyme is added for saccharification at 65°C for 3 hours;

[0059] (5) Drop the vat: cool the mashed mash to below 35°C, add koji and activated yeast;

[0060] (6) Pre-ferme...

Example Embodiment

[0065] Example 3

[0066] A kind of oat rice wine

[0067] The amount of raw and auxiliary materials is as follows: oats 550g, purified water 1900g, koji 1.6g, liquefaction enzyme 8U / g, glucoamylase 90U / g, active dry yeast 1.5g.

[0068] Preparation:

[0069] (1) Raw material selection and wheat moistening: select oats with full grains, no mold and no moths, remove impurities, moisten the wheat to adjust the moisture to 22%, and balance for 12 hours;

[0070] (2) Frying and crushing: Frying at 220°C for 20 minutes, cooling to room temperature, drying, and crushing with a grinder;

[0071] (3) Liquefaction: add water and liquefaction enzyme to oat flour, stir evenly, and liquefy at 90°C for 60 minutes;

[0072] (4) Saccharification: the mash is cooled to below 70℃, and saccharification enzyme is added at 65℃ for 3.5h;

[0073] (5) Drop the vat: cool the mashed mash to below 35°C, add koji and activated yeast;

[0074] (6) Pre-fermentation: carry out pre-fermentation at 30°C, rake at the begi...

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PUM

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Abstract

The invention discloses oat yellow wine and a preparation method thereof. The alcoholic strength of the wine liquor brewed with oat as the raw material is 8-13%vol. The yellow wine is the wine liquor prepared by the following steps of adding a liquifying enzyme for liquification, adding a saccharifying enzyme for saccharification, and adding active dry yeast and distiller's yeast for fermentation. The preparation method comprises the steps of raw material screening, wheat wetting, stir-frying, grinding, liquifying, saccharifying, primary fermentation, secondary fermentation, squeezing, wine decocting and clarifying. The oat yellow wine and the preparation method have the beneficial effects that the oat yellow wine is rich in nutrients and has the special flavor of stir-fried oat; brewing the oat yellow wine by a liquifying method breaks through the bottleneck that oat is not suitable to serve as the brewing raw material, thus increasing the raw material utilization rate and furthest retaining the nutrient substances; the rice soaking process and wastewater discharge are omitted and environmental pollution is reduced in the brewing process; the production process has low requirements for equipment and operation, has strong operability and is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing, in particular, the invention relates to an oat rice wine and a brewing process thereof. Background technique [0002] Yellow rice wine originated in China and is one of the three ancient wines in the world. It has rich cultural connotations and is a precious heritage of the Chinese nation. Yellow rice wine is brewed from grains through saccharification and fermentation through a variety of enzyme preparations and microorganisms. The process can retain raw materials, yeast autolysates and nutrients and active substances produced by yeast fermentation. Roasting pre-gelatinization is the use of high temperature to fry the raw materials for brewing, so that the moisture inside the raw materials evaporates quickly to destroy the hydrogen bonds between the starches, and the raw materials are gelatinized in a short time. Compared with the traditional steaming and gelatinization method, the ri...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 任贵兴刘浩
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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