Tartary buckwheat health-preserving white wine and brewage method thereof

A technology of liquor and tartary buckwheat, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of loss of functional nutrients and achieve the effects of ensuring full utilization, optimal utilization of resources, and increasing the processing industry chain

Active Publication Date: 2015-02-18
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 increase the utilization value of tartary buckwheat bran in the brewing process of tartary buckwheat liquor, increase the flavor of tartary buckwheat liquor, and sol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Extraction process: crush tartary buckwheat, separate tartary buckwheat flour and tartary buckwheat bran powder, mix tartary buckwheat bran powder and 95% (V / V) edible alcohol in a volume ratio of 1:2, 28 ℃ Sealed and soaked for 8 hours, stirring once every 2 hours during the soaking period, the extract was centrifuged and sealed and stored for later use.

[0042] (2) Stir-frying process: Stir-fry the tartary buckwheat flour separated in step (1) for 5 minutes, and it is required not to become mushy.

[0043] (3) Cooking process: spread the tartary buckwheat flour stir-fried in step (2), add water in a volume ratio of 1:1, mix well, steam and spread to cool.

[0044] (4) Saccharification process: After the steamed material in step (3) cools down to about 35°C, add Xiaoqu (Public Security Fuqiang Distiller’s Koji Factory) to the material according to the mass ratio of Xiaoqu to tartary buckwheat flour of 1:13, stir evenly and load into the tank for saccharification....

Embodiment 2

[0049] (1) Extraction process: crush tartary buckwheat, separate tartary buckwheat flour and tartary buckwheat bran powder, mix tartary buckwheat bran powder and 95.2% (V / V) edible alcohol at a volume ratio of 1:2.5, 32 ℃ Sealed and soaked for 7 hours, stirring once every 1.5 hours during the soaking period, the extract was centrifuged and sealed and stored for later use.

[0050] (2) Stir-frying process: Stir-fry the tartary buckwheat flour separated in step (1) for 4 minutes, and it is required not to become mushy.

[0051] (3) Cooking process: spread the tartary buckwheat flour stir-fried in step (2), add water in a volume ratio of 1:1, mix well, steam and spread to cool.

[0052] (4) Saccharification process: After the steamed material in step (3) cools down to about 36°C, add Xiaoqu (Public Security Fuqiang Distiller’s Koji Factory) to the material according to the mass ratio of Xiaoqu to tartary buckwheat flour at a ratio of 1:14, stir evenly before loading into the tank ...

Embodiment 3

[0057] (1) Extraction process: crush tartary buckwheat, separate tartary buckwheat flour and tartary buckwheat bran powder, mix tartary buckwheat bran powder and 95.5% (V / V) edible alcohol in a volume ratio of 1:3, 35 ℃ Sealed and soaked for 6 hours, stirring once every 1 hour during the soaking period, the extract was centrifuged and sealed and stored for later use.

[0058] (2) Stir-frying process: Stir-fry the tartary buckwheat flour separated in step (1) for 3 minutes, and it is required not to become mushy.

[0059] (3) Cooking process: spread the tartary buckwheat flour stir-fried in step (2), add water in a volume ratio of 1:1, mix well, steam and spread to cool.

[0060] (4) Saccharification process: After the steamed material in step (3) cools down to about 37°C, add Xiaoqu (Public Security Fuqiang Distiller’s Koji Factory) to the material according to the mass ratio of Xiaoqu to tartary buckwheat flour of 1:15, stir evenly before loading into the tank for saccharifi...

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PUM

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Abstract

The invention discloses a tartary buckwheat health-preserving white wine and a brewage method thereof, belonging to the field of wine brewage. The brewage method comprises the following steps: (1) stir-frying tartary buckwheat powder obtained by pulverization and separation with mild fire for later use, immersing the tartary buckwheat bran powder in edible alcohol, centrifuging the leaching solution, and storing in a sealed environment for later use; (2) spreading the stir-fried tartary buckwheat powder, sufficiently and uniformly stirring with water, steaming, and cooling by spreading; (3) adding smaller lumped koji into the steamed material to perform saccharification, adding medium/high-temperature yeast, piling, and fermenting in a sealed environment for 48-52 days; (4) after finishing the fermentation, distilling, and storing the unblended wine in a pottery cylinder; and (5) mixing the unblended wine, leaching solution and water with seriflux, and filtering to obtain the finished product wine. The tartary buckwheat white wine has the advantages of high content of functional nutritional ingredients, controllable alcohol content and unique flavor, and can satisfy the health-care demands of mass consumers.

Description

[0001] technical field [0002] The invention relates to the technical field of healthy wine making, in particular to a tartary buckwheat health-preserving liquor and a brewing method thereof. Background technique [0003] Tartary buckwheat, as one of the important minor food crops in my country, is rich in nutrients, including 10.9-15.5% protein, 2.1-2.8% fat, 63.0-71.3% starch, 10-16.1% cellulose, especially rich in flavonoids It not only has good edible value, but also has various medicinal values ​​such as anti-oxidation, hypoglycemic, hypolipidemic, and anti-tumor. In addition to being processed into pasta, or made into products such as tartary buckwheat tea, tartary buckwheat is also a good raw material for wine making. However, during the brewing process of traditional tartary buckwheat liquor, due to high-temperature cooking, koji fermentation and later distillation processing, the flavonoid nutrients are lost in the complex metabolic process, which cannot ensure tha...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/02C12G3/04
Inventor 张玉陈茂彬方尚玲曹敬华
Owner HUBEI UNIV OF TECH
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