Preparation method for yellow bitter buckwheat wine

A technology of rice wine and tartary buckwheat, which is applied in the field of wine making, can solve the problems of not being simple and energy-saving in the preparation process of tartary buckwheat rice wine, and achieve the effects of enriching varieties, rich nutrition, and preventing and mitigating sub-health states

Inactive Publication Date: 2015-03-11
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the above technical scheme, the raw material tartary buckwheat needs to undergo pretreatment processes such as cru

Method used

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  • Preparation method for yellow bitter buckwheat wine
  • Preparation method for yellow bitter buckwheat wine
  • Preparation method for yellow bitter buckwheat wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: the preparation method of tartary buckwheat rice wine

[0034] 1. Raw material

[0035] 20% tartary buckwheat, requiring full grains, no mildew, no moths;

[0036] 80% rice, requiring smooth color, no impurities, no disease spots.

[0037] 2. Cleaning and soaking

[0038] Rinse tartary buckwheat and rice with water until the drenched water is free of turbidity, add 1.5 times the weight of water and soak for 6 hours.

[0039] 3. Gelatinization of steamed material

[0040] Mix well-absorbed tartary buckwheat and rice evenly, steam and gelatinize the material under normal pressure for 30 minutes, and let it cool for later use.

[0041] 4. Bacteria saccharification

[0042] Put the steamed material that has been cooled to room temperature in a pre-cleaned and sterilized container, mix it with Rhizopus koji at 0.5% of the weight of the raw material, seal it with gauze, and cultivate and saccharify at 25°C for 24 hours.

[0043] 5. Activation of Active Dry...

Embodiment 2

[0051] Embodiment 2: different yeast fermentation process test

[0052] The wine mother cultured by pure Saccharomyces cerevisiae (CGMCC 2.1364) and active dry yeast activation solution were respectively selected for the fermentation test of tartary buckwheat rice wine. The fermentation results are shown in Table 2. From the results, the quality and flavor of tartary buckwheat rice wine brewed with different yeasts are not much different. In contrast, the activation treatment and fermentation operation of fermentation with active dry yeast are easier.

[0053] Table 2 Fermentation results of different yeasts

[0054] yeast species

Embodiment 3

[0055] Embodiment 3: Fermentation process test with different material-to-water ratios

[0056] From Table 2, it can be seen that the alcohol content of tartary buckwheat rice wine is not high, which will have a certain impact on the flavor and preservation of the wine. Therefore, fermentation experiments under different ratios of feed to water were carried out to study whether the wine obtained from fermentation can be improved by controlling the ratio of feed to water. The degree of alcohol and other indicators of alcohol have been improved to a certain extent. Table 3 shows the results of fermentation experiments with different material-to-water ratios. According to the experimental results, alcohol content and amino acid nitrogen can be increased by reducing the ratio of material to water, and the content of bioflavonoids is also increased.

[0057] Table 3 Fermentation results with different material-to-water ratios

[0058] Ratio of material to water

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Abstract

The invention relates to yellow bitter buckwheat wine and a preparation method of the yellow bitter buckwheat wine, and belongs to the technical field of wine brewing. The preparation method comprises the following steps: (1) preparing raw materials of bitter buckwheat and rice; (2) washing and soaking; (3) gelatinizing steamed materials; (4) performing culture saccharification; (5) activating active dry yeasts; (6) fermenting; (7) filtering. The yellow bitter buckwheat wine prepared by the method has the alcohol content of 8%-16% (V), the bioflavonoid content of 150-400 mg/L and the amino acid nitrogen content of being 1.8 times that of general yellow rice wine, has prevention and relief effects on blood pressure reduction, blood fat reduction, blood vessel softening, bacterial resistance and improvement on various physiological diseases of sub-health status and the like, and is novel healthcare yellow wine.

Description

technical field [0001] The invention relates to a tartary buckwheat rice wine and a brewing method thereof, belonging to the technical field of wine making. Background technique [0002] Tartary buckwheat is a dicotyledonous plant of the family Polygonaceae buckwheat, scientifically known as tartary buckwheat. It is a unique ancient crop in my country. It is mainly produced in Yunnan, Guizhou, Sichuan, Hunan, Hubei, Jiangxi and other high mountain and hilly areas. Tartary buckwheat is a rare medicinal and edible crop that combines bioflavonoids, trace elements and minerals, starch, vitamins, cellulose, fat, and protein among cereal crops. It is known as the "king of five grains". "Compendium of Materia Medica" records that tartary buckwheat has the effects of "bitter taste, flat cold, beneficial energy, continuous spirit, sharp eyes and ears, wide chest, lowering qi, and invigorating stomach. Modern clinical medical observations show that tartary buckwheat has the effect on ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 肖冬光郭凯凯郭学武
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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