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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 as a raw material for rice wine brewing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] an oatmeal wine

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

[0040] Preparation:

[0041] (1) Raw material screening and wheat conditioning: select oats with plump grains, no mildew, and no moths, remove impurities, condition the oats to adjust the water content to 20% of the oats, and balance for 10 hours;

[0042] (2) Frying and crushing: Fry at 200°C for 15 minutes, cool to room temperature, dry in the air, and pulverize with a pulverizer;

[0043] (3) Liquefaction: Add water and liquefying enzyme to oat flour, stir evenly, and liquefy at 100°C for 35 minutes;

[0044] (4) Saccharification: c...

Embodiment 2

[0052] an oatmeal wine

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

[0054] Preparation:

[0055] (1) Raw material screening and wheat conditioning: select oats with plump grains, no mildew and no moths, remove impurities, condition the wheat to adjust the water content to 25% of the oats, and balance for 12 hours;

[0056] (2) Frying and crushing: Fry at 220°C for 20 minutes, then cool to room temperature, dry in the air, and pulverize with a pulverizer;

[0057] (3) Liquefaction: Add water and liquefying enzyme to oat flour, stir evenly, and liquefy at 95°C for 45 minutes;

[0058] (4) Saccharification: cool the mash to below 70°C, add glucoamylase to saccharify at 65°C for 3 hours;

[0059] (5) Vat drop: cool the saccharified mash to below 35°C, add distiller's yeast and activated yeast;

[0060] (6) Pre-fermentation: carry ...

Embodiment 3

[0066] an oatmeal wine

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

[0068] Preparation:

[0069] (1) Raw material screening and wheat conditioning: select oats with plump grains, no mildew, and no moths, remove impurities, condition the wheat to adjust the moisture to 22%, and balance for 12 hours;

[0070] (2) Frying and crushing: Fry at 220°C for 20 minutes, then cool to room temperature, dry in the air, and pulverize with a pulverizer;

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

[0072] (4) Saccharification: cool the mash to below 70°C, add glucoamylase to saccharify at 65°C for 3.5 hours;

[0073] (5) Vat drop: cool the saccharified mash to below 35°C, add distiller's yeast and activated yeast;

[0074] (6) Pre-fermentation: carry out pre-ferment...

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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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