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Production method of Huai Chinese yam yellow rice wine

A production method, the technology of Chinese yam, is applied in the field of production of Chinese yam rice wine, which can solve the problems of poor taste and difficult absorption of nutrients, and achieve the effects of improving the body's immunity, preventing high blood pressure, and delaying aging

Inactive Publication Date: 2014-08-13
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the methods of adding yam to the winemaking process are beating and blending or direct fermentation. There are still many nutrients in yam that are not easily absorbed by the human body, and the taste is not good.

Method used

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Examples

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Effect test

preparation example Construction

[0024] The preparation method of the fermented koji is as follows: weigh 10-15g bran, put it into a 250mL conical flask, add water whose mass is 65-70% of the bran mass, mix evenly, autoclave at 121°C for 40min, cool After reaching room temperature, use the inoculation loop to take out 5-8 loops from the slant strains of Aspergillus oryzae, Rhizopus and Aspergillus niger in turn, put them into conical flasks, shake them well, seal them with eight layers of gauze, and place them in a biochemical incubator at 30°C Medium and constant temperature culture, after one day of culture, add rice wine active dry yeast liquid, shake the flask, and mix well; after 2-3 days of culture, the mycelium is visible to the naked eye, and when the bran is connected into a whole piece, turn the Erlenmeyer flask upside down, Make the koji seeds at the bottom of the bottle fully exposed to oxygen to promote growth and produce spores; after 3-4 days of cultivation, the koji seeds will basically grow an...

Embodiment 1

[0030] A kind of production method of Chinese yam rice wine, its concrete production method comprises the following steps:

[0031] Step 1. Select a complete and undamaged Chinese yam, and wash off the impurities on the surface with water; soak the cleaned Chinese yam in water at 15°C for 6 hours, take it out and cut it into small pieces, and add water 5 times its mass Cook in a pressure cooker for 25 minutes, then cool to room temperature and set aside;

[0032] Step 2. Soak black glutinous rice whose mass is 1.5 times the mass of Chinese yam in water at 15-30°C for 6-12 hours, take it out, add water of the same quality as black glutinous rice; cook in a pressure cooker for 25-30 minutes, and cool to room temperature, spare;

[0033] Step 3: Add medium water to the boiled Chinese yam and break it into a slurry, the mass ratio of the added water to the Chinese yam is 1:1; add α-amylase to the beaten Chinese yam slurry, and keep it warm at 80°C 1 hour, make it liquefied and e...

Embodiment 2

[0042] A kind of production method of Chinese yam rice wine, its concrete production method comprises the following steps:

[0043] Step 1. Select a complete and undamaged Chinese yam, and wash off the impurities on the surface with water; soak the cleaned Chinese yam in water at 30°C for 12 hours, take it out and cut it into small pieces, and add water 10 times its mass Cook in a pressure cooker for 30 minutes, then cool to room temperature and set aside;

[0044] Step 2: Soak black glutinous rice whose mass is 0.5 times the mass of Chinese yam in water at 15-30°C for 6-12 hours, then take it out, add water of the same quality as black glutinous rice; cook in a pressure cooker for 25-30 minutes, then cool to room temperature, spare;

[0045] Step 3: Add medium water to the boiled Chinese yam and break it into a slurry, the mass ratio of the added water to the Chinese yam is 1:1; add α-amylase to the beaten Chinese yam slurry, and keep it warm at 100°C 2 hours, make it lique...

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Abstract

A production method of a Huai Chinese yam yellow rice wine comprises the steps: selecting Huai Chinese yam and black glutinous rice with the mass of 2-3 times that of the Huai Chinese yam, and then respectively cooking; adding water into the cooked Huai Chinese yam, breaking up into a pulp, adding alpha-amylase, carrying out heat preservation at the temperature of 80-100 DEG C for 1-2 hours, allowing to carry out liquefaction enzymolysis, and thus obtaining a pulp after enzymolysis; adding the cooked black glutinous rice to the pulp after enzymolysis, and then adding fermentation yeasts and an acidic protease; again uniformly mixing, carrying out primary fermentation and post fermentation, after fermentation is finished, filtering the fermented mash by a plate and frame filter, and thus obtaining a fermented wine liquid; and carrying out pasteurization on the filtered wine liquid at the temperature of 88 DEG C for 25 minutes, and thus obtaining the Huai Chinese yam yellow rice wine. The black glutinous rice and the Huai Chinese yam are used as the raw materials for fermentation, and the prepared Huai Chinese yam yellow rice wine has the ammoniacal nitrogen content of up to 0.7-1.5 g / L, the antioxidant activity equivalent to 0.15-0.3 g / L of vitamin C, the alcohol degree of up to 14% and the sugar content as low as 0.7-2.0 g / L, is clear, transparent and glossy in sensory evaluation, coordinative in wine body and good in taste, and is fresh, brisk and mellow.

Description

technical field [0001] The invention relates to a production method of rice wine, in particular to a production method of Chinese yam rice wine. Background technique [0002] Rice wine is one of the oldest alcoholic beverages in my country and in the whole world. It is a national specialty of our country, and its brewing technology and flavor are unique, which is obviously different from other brewed wines in the world. It is a typical representative and model of the oriental brewing industry. Rice wine contains polyphenols, melanoidin, glutathione and other physiologically active ingredients, which have physiological functions such as scavenging free radicals, preventing cardiovascular diseases, anti-cancer, and anti-aging. The protein content in rice wine is the highest among wines, and most of them exist in the form of polypeptides and amino acids, which are easily absorbed by the human body. Yellow rice wine is also rich in functional oligosaccharides. During the brew...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/685C12R1/69C12R1/845
Inventor 何佳丁向峰赵启美张硕果郭业青关随霞
Owner HENAN UNIV OF SCI & TECH
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