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A kind of tartary buckwheat fermented dry wine and production method thereof

A production method and technology of tartary buckwheat, applied in the field of tartary buckwheat fermented dry wine and its production, to achieve the effects of improving utilization rate, good taste and color, and low sugar content

Active Publication Date: 2016-08-24
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the production of tartary buckwheat dry wine by enzymatic method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Soaking: Take high-quality tartary buckwheat rice, add water and soak at room temperature for 48 hours, change the water several times during the period, soak until it can be crushed with your fingers, then remove and rinse. Gradually soak;

[0021] (2) Steaming material: put the tartary buckwheat rice soaked each time into a steamer, and steam for 15-20 minutes on high heat to obtain tartary buckwheat rice;

[0022] (3) Nest-building saccharification: After the tartary buckwheat rice for the first feeding is poured and cooled to 35-40°C, mix in 0.5% rice wine koji with the first feeding (the weight of the tartary buckwheat rice for the first feeding), and the center of the tartary buckwheat rice Build a U-shaped concave round nest, and saccharify at 30°C in a solid state;

[0023] (4) Turn over the vat and drain water: After 72 hours of nesting, when the height of the brewing liquid has reached 1 / 3 of the depth of the fermented grains, turn the fermented grains ov...

Embodiment 2

[0031] (1) Soaking: Take high-quality tartary buckwheat rice, add water and soak it at room temperature for 36 hours, change the water several times during the period, until it can be crushed with fingers, then remove and rinse. soaking;

[0032] (2) Steaming material: put the tartary buckwheat rice soaked each time into a steamer, and steam for 15-20 minutes on high heat to obtain tartary buckwheat rice;

[0033] (3) Nest-building saccharification: after the tartary buckwheat rice for the first feeding is poured and cooled to 35-40°C, mix in 0.6% rice wine koji with an amount of the first feeding (the weight of the tartary buckwheat rice for the first feeding), and the center of the tartary buckwheat rice Build a U-shaped concave round nest, and saccharify at 30°C in a solid state;

[0034] (4) Turn over the vat and drain water: after 56 hours of making the nest, when the height of the brewing liquid has reached 1 / 3 of the depth of the fermented grains, turn the fermented gr...

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PUM

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Abstract

The invention discloses a tartary buckwheat fermented dry wine and a production method thereof. The tartary buckwheat fermented dry wine uses pure tartary buckwheat rice as a raw material. The production process is as follows: first soak the tartary buckwheat rice at normal temperature, then steam it over high heat and pour it over After cooling, add yellow rice wine koji with 0.5-0.6% of raw materials to make a nest, and then keep warm and saccharify at 28-32°C for 48-72 hours. When the brewing liquid reaches 1 / 3 of the depth of the fermented grains, turn the fermented grains and add 6-6% raw materials 7% cooked wheat koji, 0.1-0.2% α-amylase, 0.2-0.3% glucoamylase and 150% clear water, fermented at 28-32°C for 24 hours, and then began to feed the rice, divided into three times, according to the feeding Add cooked wheat koji, α-amylase, glucoamylase and water in the same ratio as above to continue fermentation, and pay attention to opening the rake. The first feeding: the total raw materials for feeding = 1:3, the raw materials for the first to third feeding The proportion distribution is: 18‑20%, 28‑30%, 50‑54%, and the feeding time interval is 24h. After 7 days of feeding for the last time, carry out post-fermentation for 70-90 days below 15°C, and finally press and filter to obtain the product.

Description

technical field [0001] The invention relates to a tartary buckwheat food and a production method thereof, in particular to a tartary buckwheat fermented dry wine and a production method thereof. Background technique [0002] Tartary buckwheat is one of the medicinal and edible plants. Because it is rich in flavonoids, amino acids, organic acids, polypeptides, proteins, magnesium, selenium and other trace elements, it has dual functions of nutrition and health care. The "rutin" component in flavonoids has the functions of lowering blood sugar, blood fat, urine sugar and enhancing human immunity. [0003] With the improvement of people's material living standards, the awareness of national health care is gradually enhanced, and people desire and expect more nutritious and health food to come out to improve people's lives and improve their quality of life. Fermented wine is a kind of mass consumer goods, which has the characteristics of rich nutrition, low alcohol content and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 万萍赵钢邹亮彭洪吉龙建兵李军杨文波袁燕平李园园彭镰心
Owner CHENGDU UNIV