A kind of tartary buckwheat five-grain rice wine produced by using medium-temperature Daqu and its preparation method

A tartary buckwheat rice wine and Daqu technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems that are not very suitable for the tastes of consumers in northern regions, the lack of systematic research on the functional characteristics of tartary buckwheat rice wine, and the lack of comprehensive nutritional components. The effects of low sweetness, smooth aftertaste, and increased yield

Active Publication Date: 2016-08-24
山西雁门山酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are problems in the production of tartary buckwheat wine: 1. The yellow rice wine produced by using tartary buckwheat and special miscellaneous grain raw materials in northern my country has not been reported; Therefore, the product is not very suitable for the tastes of consumers in the northern region; ③ due to the single raw material, the nutritional components in the product are not comprehensive enough; ④ lack of systematic research on the functional properties of tartary buckwheat rice wine

Method used

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  • A kind of tartary buckwheat five-grain rice wine produced by using medium-temperature Daqu and its preparation method

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Effect test

Embodiment 1

[0039] The tartary buckwheat five-grain yellow rice wine of the present invention is prepared from five miscellaneous grains of tartary buckwheat, oats, millet, barley and peas.

[0040] First, make or buy medium-temperature Daqu prepared from barley and peas, and make or buy 100,000 U of glucoamylase and rice wine active dry yeast. Then choose 40 parts of tartary buckwheat, 30 parts of oats, and 30 parts of millet with full grain, no impurities, no moths, no mildew, and rinse with water for 2-4 times until there is no obvious turbidity. h, it is required that the hand-squeezed rice is fragile after soaking, and there is no hard rice core; the rice is steamed at 100°C for 50 minutes, 60 minutes and 20 minutes respectively, and 80°C hot water of 8% of the raw material mass is sprayed during the steaming process , which is conducive to starch gelatinization, the steamed three raw materials must be hard on the outside and soft on the inside, loose and not mushy, transparent but n...

Embodiment 2

[0042] The tartary buckwheat five-grain yellow rice wine of the present invention is prepared from five miscellaneous grains of tartary buckwheat, oats, millet, barley and peas.

[0043] First, make or buy medium-temperature Daqu prepared from barley and peas, and make or buy 100,000 U of glucoamylase and rice wine active dry yeast. Then choose 42 parts of tartary buckwheat, 32 parts of oats, and 35 parts of millet with full grains, no impurities, no moths, no mildew, and rinse with water for 2-4 times until there is no obvious turbidity. h, it is required that the hand-squeezed rice is fragile after soaking, and there is no hard rice core; the rice is steamed at 100°C for 50 minutes, 60 minutes and 20 minutes respectively, and 80°C hot water of 5% of the raw material mass is sprayed during the steaming process , which is conducive to starch gelatinization, the steamed three raw materials must be hard on the outside and soft on the inside, loose and not mushy, transparent but ...

Embodiment 3

[0045] The tartary buckwheat five-grain yellow rice wine of the present invention is prepared from five miscellaneous grains of tartary buckwheat, oats, millet, barley and peas.

[0046] First, make or buy medium-temperature Daqu prepared from barley and peas, and make or buy 100,000 U of glucoamylase and rice wine active dry yeast. Then choose 40 parts of tartary buckwheat, 32 parts of oats, and 30 parts of millet with full grain, no impurities, no moths, no mildew, and rinse with water for 2-4 times until there is no obvious turbidity. h, it is required that the hand-squeezed rice is fragile after soaking, and there is no hard rice core; the rice is steamed at 100 °C for 50 min, 60 min and 20 min respectively, and 80 °C hot water of 6% of the raw material mass is sprayed during the steaming process , which is conducive to starch gelatinization, the steamed three raw materials must be hard on the outside and soft on the inside, loose and not mushy, transparent but not rotten,...

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Abstract

The invention discloses tartary buckwheat five-grain yellow rice wine produced through medium temperature Daqu. A preparing method of the tartary buckwheat five-grain yellow rice wine comprises the steps of preparation of the medium temperature Daqu, raw material treatment, soaking, rice cooking, cooling, saccharifying, fermentation, squeezing, predefecation, fine defecation, sterilization and the like. The wine has the nutritional ingredients and healthcare function ingredients of five kinds of coarse grains, the medium temperature Daqu, a saccharifying enzyme and yellow rice wine active dry yeast are used for saccharifying and fermentation, and the wine yield is improved by more than 20 percent. Sixty-five kinds of aroma components exist in the product, the aroma components are more than 20 kinds more than those of an existing product, it is indicated that the aroma components of the tartary buckwheat five-grain yellow rice wine are richer, and the wine is fuller. The content of total sugar in the product is below 5.0 g / L, the taste is mellow, fresh and small in sweetness, and the wine meets the need for modern healthy drinking better. The product has the prominent oxidation resistance capacity. The novel yellow rice wine is rich in nutrition, high in oxidation resistance capacity, richer in flavor substance and suitable for the taste of consumers in the northern area of our country.

Description

technical field [0001] The invention relates to the technical field of development and utilization of miscellaneous grains such as tartary buckwheat, in particular to a tartary buckwheat five-grain rice wine produced by using medium-temperature Daqu and a preparation method thereof. Background technique [0002] Rice wine is a traditional brewed wine with Chinese national characteristics. It is usually made of rice, millet, corn, millet, etc., through cooking, adding koji, saccharifying, fermenting, pressing, filtering, decocting, storing, and blending. . It is smooth, full-bodied and full-bodied. There are many varieties of rice wine produced in southern my country, but few in northern China. In recent years, researches and patents on making wine with tartary buckwheat have been emerging. Chinese patent 200810047251.X discloses "Method for producing tartary buckwheat wine by mixed fermentation of high-temperature koji and small koji". That is, the liquor production proce...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郝林乔珍郝文杰
Owner 山西雁门山酒业有限公司
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