Preparation method for distilled bitter buckwheat wine

A technology for distilling wine and tartary buckwheat, applied in the field of winemaking, can solve problems such as complex overall process, and achieve the effects of simple preparation process, improved utilization rate, and promotion of tartary buckwheat industry

Inactive Publication Date: 2015-03-11
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above preparation method does not make full use of distiller's grains to extract the flavonoids, and the overall process is more complicated

Method used

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  • Preparation method for distilled bitter buckwheat wine
  • Preparation method for distilled bitter buckwheat wine
  • Preparation method for distilled bitter buckwheat wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: the preparation method of tartary buckwheat distilled wine

[0038] 1. Raw materials (by mass percentage):

[0039] 20% tartary buckwheat, requiring full grains, no mildew, no moths;

[0040] 80% rice, requiring smooth color, no impurities, no disease spots;

[0041] 2. Cleaning and soaking:

[0042] Mix tartary buckwheat and rice, rinse until the drenched water is not cloudy, add water and soak for 6 hours;

[0043] 3. Gelatinization of steamed material:

[0044] Mix fully water-absorbed tartary buckwheat and rice evenly, steam and gelatinize under normal pressure for 30 minutes, and let it cool for later use;

[0045] 4. Bacteria saccharification:

[0046] Put tartary buckwheat and rice cooled to room temperature in a pre-cleaned and sterilized saccharification tank, mix 1.0% of the raw material weight into rhizopus koji, seal with gauze, and saccharify at 30°C for 24 hours;

[0047] 5. Preparation of distiller's mother:

[0048] Dissolve 1 g of 0...

Embodiment 2

[0061]Example 2: Effects of different elution flow rates on the extraction effect of flavonoids

[0062] The flavonoids ultrasonically extracted from tartary buckwheat distiller's grains are evaporated and concentrated, then reconstituted with deionized water, and then adsorbed through the AB-8 macroporous resin column at a flow rate of 2BV / h. After the adsorption is completed, rinse the resin column with an appropriate amount of deionized water . After the effluent is clarified, use 60% (V) base wine as eluent to recover flavonoids. In order to investigate the effect of different elution flow rates on the extraction effect of flavonoids, elution tests at different flow rates were carried out, and the results are shown in Table 2. As can be seen from Table 2, when the elution flow rate is at 1-10BV / h, the elution rate of base wine (60% (V)) to flavonoids remains above 95%, and the obtained flavonoids have a purity of about 86%; As the elution flow rate gradually increased fr...

Embodiment 3

[0065] Embodiment 3: the modulation of tartary buckwheat distilled wine

[0066] According to different flavonoid content requirements, base wine (63% (V), flavonoid content is 0mg / L), flavonoid extract (alcohol content 60% (V), flavonoid content is 5610mg / L) and wine tail (alcohol content 20mg / L) % (V), the flavonoid content is 0mg / L) adjusted to the distilled wine rich in tartary buckwheat flavonoids of 55% (V). See Table 3 for the sensory evaluation and physical and chemical determination results of the obtained tartary buckwheat distilled wine samples. It can be known from Table 3 that when the flavonoid content in the wine is 400-600 mg / L, the tartary buckwheat wine has a mellow taste and moderate bitterness. For adults, the general dosage of flavonoids to achieve health effects is 50 mg per day. According to this calculation, drinking about 100 mL of tartary buckwheat wine a day can achieve health effects.

[0067] Table 3 Preparation of 55% (V) Tartary Buckwheat Disti...

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Abstract

The invention relates to distilled bitter buckwheat wine and a preparation method of the distilled 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) preparing yeasts; (6) fermenting; (7) distilling until the alcohol content of mixed wine liquid is 55-65% (V) to obtain base liquor and end liquor in sequence, separately receiving the base liquor and the end liquor, and after the distilling process is finished, recovering distilled grains; (8) ultrasonically extracting distilled grain flavones to obtain distilled grain crude extract liquid; (9) performing macroporous resin purification on distilled grain flavones to obtain flavone extract liquid; (10) mixing the flavone extract liquid, the base liquor and the end liquor, and checking until the quality standards are met to obtain the distilled bitter buckwheat wine. According to the preparation method, flavone substances remained in the bitter buckwheat distilled grains are fully utilized while unique flavor of the bitter buckwheat wine is retained, and the distilled end liquor is recycled, so that the healthcare effect of the bitter buckwheat wine is improved and the utilization rate of the bitter buckwheat is greatly increased.

Description

technical field [0001] The invention discloses a tartary buckwheat distilled wine and a preparation method thereof, belonging to the technical field of wine making. Background technique [0002] Tartary buckwheat, the scientific name is tartary buckwheat, also known as buckwheat seven, black wheat, flower buckwheat, etc. It is a rare cereal that contains starch, protein, cellulose, vitamins, fat, minerals, trace elements and bioflavonoids. Medicinal and edible crops. Modern research shows that the protein content of tartary buckwheat is about 10% of the dry weight, and it contains all 8 kinds of amino acids necessary for the human body; About 80% of fatty acids; rich in vitamin B family, vitamin E, etc.; its unique feature is that it contains a large amount of bioflavonoids, accounting for about 2% of dry weight, has a variety of physiological functions on the human body, and can enhance the blood vessels. Permeability, improve the cardiovascular system, and also have a ce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12H6/02
CPCC12G3/04C12G3/02C12H6/02
Inventor 肖冬光郭凯凯郭学武
Owner TIANJIN UNIV OF SCI & TECH
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