Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Functional yellow wine enriched in glycopeptide and production method thereof

A functional rice wine and production method technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems that rice wine glycopeptides or rice wine glycoproteins have not been found, and achieve bright color, refreshing and unique taste, The effect of low alcohol content

Active Publication Date: 2015-06-17
JIANGNAN UNIV
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the field of yellow rice wine brewing, there has not been any report about yellow rice wine glycopeptide or yellow rice wine glycoprotein

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Functional yellow wine enriched in glycopeptide and production method thereof
  • Functional yellow wine enriched in glycopeptide and production method thereof
  • Functional yellow wine enriched in glycopeptide and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1: Preparation of rice wine rich in glycopeptides

[0033] (1) Rice soaking: Polish the commercially available glutinous rice, mix it with 150% water and put it in a rice soaking tank, stir it evenly with a stirrer, and soak it for 1 day;

[0034] (2) Steam rice: Take out the rice and rinse it with clean water until no white water flows out. After draining, steam the glutinous rice until there is no white heart inside;

[0035] (3) Drain the rice: rinse the steamed glutinous rice with water so that the temperature of the rice reaches 30°C;

[0036] (4) Blanking: Remove excess moisture from glutinous rice after drenching rice, mix in distiller's mother and wheat koji according to 2.5% and 3.0% of raw material quality respectively, and then put it into a sterilized fermenter to maintain the temperature of the blanking product At 28°C, keep warm for 16h;

[0037] (5) Pre-fermentation: activate the active yeast accounting for 2% of the raw material weight, add it ...

Embodiment 2

[0041] Example 2: Preparation of rice wine rich in glycopeptide

[0042] (1) Soaking rice: polishing commercially available glutinous rice, mixing it with 200% water and putting it into a rice soaking tank, stirring evenly with a stirrer, and soaking for 3 days;

[0043] (2) Steam rice: Take out the rice and rinse it with clean water until no white water flows out. After draining, steam the glutinous rice until there is no white heart inside;

[0044] (3) Drain the rice: rinse the steamed glutinous rice with water so that the temperature of the rice reaches 32°C;

[0045] (4) Blanking: Remove excess moisture from glutinous rice after drenching rice, mix in distiller's mother and wheat koji according to 2.0% and 3.5% of raw material quality respectively, and then put it into a sterilized fermentation tank to maintain the temperature of the blanking product At 26°C, keep warm for 20h;

[0046](5) Pre-fermentation: activate the active yeast accounting for 3% of the raw material...

Embodiment 3

[0050] Example 3: Preparation of rice wine rich in glycopeptide

[0051] (1) Rice soaking: Polish the commercially available glutinous rice, mix it with 300% water and put it in the rice soaking tank, stir it evenly with a stirrer, and soak it for 4 days;

[0052] (2) Steam rice: Take out the rice and rinse it with clean water until no white water flows out. After draining, steam the glutinous rice until there is no white heart inside;

[0053] (3) Drain the rice: rinse the steamed glutinous rice with water so that the temperature of the rice reaches 35°C;

[0054] (4) Blanking: remove excess water from glutinous rice after drenching rice, mix in distiller's mother and wheat koji according to 3.5% and 4% of the raw material quality respectively, and then put it into a sterilized fermentation tank to maintain the temperature of the blanking product At 27°C, keep warm for 15h;

[0055] (5) Pre-fermentation: take active yeast accounting for 1% of the raw material weight for act...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses functional yellow wine enriched in glycopeptide and a production method thereof, belonging to the technical field of food brewing. The production method disclosed by the invention comprises the following steps: inoculating activated high-yield glycopeptide yeast while falling into a cylinder by taking sticky rice as the raw material, then, primarily fermenting, secondarily fermenting, squeezing, adding yellow wine lees protein extracts, boiling wine, filling, sealing a jar, etc. The yellow wine produced by the invention is not only enriched in glycopeptide but also has the functions of alleviating liver injury, resisting ulcer, increasing immunity, improving sleep, improving memory and the like; furthermore, the production process is energy-saving and environmentally friendly; and thus, the additional value of by-products generated by production of the yellow wine is increased.

Description

technical field [0001] The invention relates to a functional rice wine rich in glycopeptides and a production method thereof, belonging to the technical field of food brewing. Background technique [0002] my country has a long history of brewing and drinking, and has formed a unique wine culture. In recent years, the consumption of alcohol has shown an increasing trend year by year in our country. At the same time, with the improvement of people's living standards, consumers' demand for food has gradually shifted from "hobby" to "healthy". However, the functional factors and their mechanism of action in rice wine are still unclear. Therefore, the development of rice wine with clear functional component content has become the development trend of rice wine industry. [0003] Glycopeptides are generally complex structures that are covalently linked by an oligopeptide chain and one or more carbohydrate structures. In nature, glycopeptide complexes widely exist in animals, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 毛健孟祥勇姬中伟徐菁苒李翠翠
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com