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A kind of jujube flavor nutritional corn liquor and its brewing method

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, saving resources, and improving health care value and taste.

Active Publication Date: 2016-08-31
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 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

[0035] (1) Extraction process: the yellow waxy corn is degermed, washed, dried, and crushed to 80 meshes, then 50kg corn and 60kg 95% (V / V) edible alcohol are mixed and soaked repeatedly at 25°C for 18h , Stir every 3h during soaking. After the extraction is completed, the corn extract powder and the extract liquid are separated. After the corn extract powder is dried, about 50kg, the extract liquid is sealed and stored for later use after centrifugation.

[0036] (2) Cooking process: Fresh red dates are cleaned and beaten to obtain 5kg of red date juice, which is mixed with the corn extract powder prepared in step (1), and then 5kg of steamed chaff is added, steamed and spread to room temperature.

[0037] (3) Fermentation process: Add 40 g of cellulase (10000 U / g) and 8.5 kg of medium temperature Daqu (commercially available) to the clinker of step (2), mix well, and seal and ferment at 26°C for 35 days.

[0038] (4) Distillation and storage process: After the fermentation is comp...

Embodiment 2

[0042] (1) Extraction process: the yellow waxy corn is degermed, washed, dried, and crushed to a 90 mesh screen, then 50kg corn and 65kg 95.2% (V / V) edible alcohol are mixed and soaked repeatedly at 26°C for 15h , Stir every 3.5h during soaking. After the extraction is completed, the corn extract powder and the extract liquid are separated. After the corn extract powder is dried, about 50kg, the extract liquid is sealed and stored for later use after centrifugation.

[0043] (2) Cooking process: Fresh red dates are cleaned and beaten to obtain 7.5 kg of red date juice, which is mixed with the corn extract powder prepared in step (1), and then 5.5 kg of steamed chaff is added, steamed and spread to room temperature.

[0044] (3) Fermentation process: Add 42.5g of cellulase (10000U / g) and 9kg of medium temperature Daqu (commercially available) to the clinker of step (2), mix well, and seal and ferment at 25°C for 40 days.

[0045] (4) Distillation and storage process: After the fermen...

Embodiment 3

[0049] (1) Extraction process: the yellow waxy corn is degermed, washed, dried, and crushed to a sieve of 100 mesh, then 50kg corn and 75kg 95.5% (V / V) edible alcohol are mixed, soaked repeatedly at 28°C for 12h, Stir every 4h during soaking. After the extraction is completed, the corn extract powder and the extract liquid are separated. After the corn extract powder is dried, about 50 kg, the extract liquid is sealed and stored for later use.

[0050] (2) Cooking process: Fresh red dates are cleaned and beaten to obtain 10kg of red date juice, which is mixed with the corn extract powder prepared in step (1), and then 6kg of steamed chaff is added, steamed and spread to room temperature.

[0051] (3) Fermentation process: Add 45 g of cellulase (10000 U / g) and 9.5 kg of medium temperature Daqu (commercially available) to the clinker of step (2), mix well, and seal and ferment at 24°C for 45 days.

[0052] (4) Distillation and storage process: After the fermentation is completed, it i...

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Abstract

The invention discloses a jujube-flavored nutritional corn liquor and a brewing method thereof. The brewing method of the present invention comprises the following steps: (1) soaking the degerminated and crushed corn with edible alcohol, drying the extract powder of the corn for later use, and centrifuging the extract for later use; (2) taking fresh red dates After cleaning and beating, mix with corn extract powder, then add steamed rice husk, mix thoroughly, and cook; (3) Add cellulase and medium-temperature Daqu to the cooked clinker, mix well, and seal fermentation for 35‑ 45 days; (4) After the fermentation is completed, distill and store the original wine in a pottery tank; (5) Mix the original wine, extract and slurry water, and filter to obtain the finished wine. The corn liquor of the present invention has high nutrient content, controllable alcohol content, and good jujube flavor and mouthfeel. The development direction of "less pollution, high efficiency".

Description

Technical field [0001] The invention relates to the technical field of wine making, in particular to a jujube-flavored nutritional corn liquor and a brewing method thereof. Background technique [0002] 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 effect, and the 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 carotenoid, which can effectively block the chain free radical reaction in the body, delay aging, and have certain effects on age-related macular degeneration, cataract, cardiovascular disease and cancer. Preventive and auxiliary treatment effects. [0003] In addition to direct consumption, corn is a good raw material for winemaking. However, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 张玉黄宇陈茂彬方尚玲曹敬华蔡凤娇
Owner HUBEI UNIV OF TECH
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