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Jujube-flavor nutritional-type corn liquor and brewing method thereof

A nutritious, jujube-flavored technology, applied in the field of winemaking, can solve problems such as loss of nutrients, and achieve the effects of promoting saccharification and fermentation, harmonious taste, and pure flavor.

Active Publication Date: 2014-10-15
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that traditional corn wine loses more nutrients due to high-temperature cooking and other processes, and to provide a jujube-flavored nutritional corn liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Extraction process: Degerm the yellow waxy corn, wash, dry, and crush to 80 meshes, then mix 50kg corn with 60kg 95% (V / V) edible alcohol, soak at 25°C for 18h repeatedly , Stir once every 3h during soaking. After the extraction is completed, separate the corn extraction powder and the extraction liquid. The corn extraction powder is about 50 kg after drying, and the extraction liquid is centrifuged and sealed for future use.

[0037] (2) Cooking process: fresh red dates are washed and beaten to obtain 5 kg of red date juice, mixed with the corn extract powder prepared in step (1), and then added with 5 kg of steamed chaff, steamed and then allowed to cool to room temperature.

[0038] (3) Fermentation process: Add 40 g of cellulase (10000 U / g) and 8.5 kg of medium-temperature Daqu (commercially available) to the clinker in step (2), mix well, and ferment in a sealed container at 26°C for 35 days.

[0039] (4) Distillation and storage process: Distill after the fer...

Embodiment 2

[0043] (1) Extraction process: Degerm the yellow waxy corn, wash, dry, and crush to 90 mesh, then mix 50kg corn with 65kg 95.2% (V / V) edible alcohol, and soak it repeatedly for 15 hours at 26°C , Stir once every 3.5h during soaking. After the extraction is completed, separate the corn extraction powder and the extraction liquid. The corn extraction powder is about 50 kg after drying, and the extraction liquid is centrifuged and sealed for future use.

[0044] (2) Cooking process: Fresh red dates are washed and beaten to obtain 7.5kg of red date juice, mixed with the corn extraction powder prepared in step (1), and then 5.5kg of steamed chaff is added, steamed and then spread to room temperature.

[0045] (3) Fermentation process: Add 42.5g of cellulase (10000U / g) and 9kg of medium-temperature Daqu (commercially available) to the clinker in step (2), mix well, and ferment in a sealed manner at 25°C for 40 days.

[0046] (4) Distillation and storage process: Distill after the f...

Embodiment 3

[0050] (1) Extraction process: Degerm the yellow waxy corn, wash, dry, and crush until sieved to 100 mesh, then mix 50kg of corn with 75kg of 95.5% (V / V) edible alcohol, soak at 28°C for 12 hours repeatedly, Stir every 4 hours during soaking. After the extraction is completed, separate the corn extraction powder and the extraction liquid. The corn extraction powder is about 50 kg after drying, and the extraction liquid is centrifuged and sealed for future use.

[0051] (2) Cooking process: fresh red dates are washed and beaten to obtain 10 kg of red date juice, mixed with the corn extract powder prepared in step (1), and then 6 kg of steamed chaff are added, steamed and then cooled to room temperature.

[0052] (3) Fermentation process: Add 45g of cellulase (10000U / g) and 9.5kg of medium-temperature Daqu (commercially available) to the clinker in step (2), mix well, and ferment in a sealed manner at 24°C for 45 days.

[0053] (4) Distillation and storage process: Distill afte...

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Abstract

The invention discloses a jujube-flavor nutritional-type corn liquor and a brewing method thereof. The brewing method of the jujube-flavor nutritional-type corn liquor comprises the following steps: (1) soaking de-embryonated and crushed corn with edible alcohol, taking and drying corn extraction powder for later use after extraction, and storing an extract liquid subjected to centrifugation in a sealing manner for later use; (2) mixing the corn extraction powder with fresh red jujube subjected to cleaning and beating, adding steamed rice hull, fully mixing and cooking; (3) adding cellulase and medium-temperature yeast into the steam-cooked mixture, uniformly stirring, and fermenting for 35-45 days in a sealing state; (4) distilling after fermentation is finished, and placing original liquor in a ceramic vat for storage; (5) adding seriflux (namely jujube juice) into the original liquor and the extract liquid, and filtering to obtain a finished liquor. The jujube-flavor nutritional-type corn liquor is high in nutritional ingredient, controllable in alcohol content, and good in taste as the jujube-flavor is provided, and can not only meet requirements of mass consumers, but also conform to development requirements on grain saving, high quality, low liquor degree, multiple types, low consumption, less pollution and high efficiency advocated by liquor industries in Chine.

Description

[0001] technical field [0002] The invention relates to the technical field of brewing, in particular to a jujube-flavored nutritional corn liquor and a brewing method thereof. Background technique [0003] Researchers at home and abroad have conducted studies on various staple foods such as corn, rice, and wheat, and found that corn has the highest nutritional value and health care function, and its nutritional content is 5-10 times that of rice and wheat. In addition to starch, protein, and fat, corn also contains nutrients such as carotene, riboflavin and vitamins A, C, and E. The lutein and zeaxanthin contained in corn are a kind of natural carotenoids, which can effectively block the chain free radical reaction in the body and delay aging. They have certain effects on age-related macular degeneration, cataract, cardiovascular disease and cancer. Preventive and adjuvant therapeutic efficacy. [0004] In addition to direct consumption, corn is a good raw material for w...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 张玉陈茂彬方尚玲朱正军汪江波镇达薛栋升曹敬华蔡凤娇
Owner HUBEI UNIV OF TECH
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