Method for brewing yellow wine rich in soluble dietary fiber

A dietary fiber and rice wine brewing technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of unsuitable application in the food industry, low yield of soluble or insoluble dietary fiber, etc., to enrich soluble dietary fiber, broaden utilization channels, and reduce energy consumption. Consumption and production cost effects

Active Publication Date: 2015-07-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The reported yields of soluble or insoluble dietary fiber from corn husks or okara are generally not high (20-35%), and because most extraction or processing processes use acidification or alkalization, they are not suitable for food industry

Method used

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  • Method for brewing yellow wine rich in soluble dietary fiber

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Pretreatment of corn with skin and bean dregs: fresh corn with skin, dried at low temperature (30°C), crushed, passed through a 100-mesh sieve, removed fat, and set aside; fresh bean dregs, dried at low temperature (30°C), crushed , passed through a 100-mesh sieve, mixed with corn flour in a ratio of 1:10, added water to adjust the humidity to 18%, and set aside;

[0033] (2) Extrusion and expansion: the mixed material after humidity adjustment is not added with enzyme preparation, and the material is extruded and expanded by a twin-screw extruder. The first section of the twin-screw extruder, the second section of the sleeve The temperature of the cylinder, the third sleeve and the fourth sleeve is 40°C, 60°C, 75°C and 150°C respectively, the temperature is automatically controlled and adjusted, the screw speed is 50rpm, and the extrudate is cooled and crushed for use;

[0034] (3) Multi-enzyme system fermentation: the extrudate treated in step (2) is added to dist...

Embodiment 2

[0039] (1) Pretreatment of corn with skin and bean dregs: fresh corn with skin, dried at low temperature (45°C), crushed, passed through a 100-mesh sieve, without removing fat, and set aside; fresh bean dregs, dried at low temperature (45°C), passed through Pulverize, pass through a 100-mesh sieve, mix with corn flour in a ratio of 1:20, add water to adjust the humidity to 58%, and set aside;

[0040] (2) Extrusion and expansion: the mixed material after humidity adjustment is not added with enzyme preparation, and the material is extruded and expanded by a twin-screw extruder. The first joint sleeve and the second joint sleeve of the twin-screw extruder The temperature of the cylinder, the third sleeve and the fourth sleeve is 40°C, 60°C, 70°C and 140°C respectively, the temperature is automatically controlled and adjusted, the screw speed is 300rpm, and the extrudate is cooled and then crushed for use;

[0041](3) Multi-enzyme system fermentation: after the extrudate treated...

Embodiment 3

[0046] (1) Pretreatment of corn with skin and bean dregs: fresh corn with skin, dried and crushed, passed through a 10-mesh sieve, de-lipidized, and set aside; Mix at a ratio of 1:10, add water to adjust the humidity to 35%, and set aside;

[0047] (2) Extrusion and expansion: the mixed material after humidity adjustment is added with enzyme preparation, and the material is extruded and expanded by a twin-screw extruder. The first section of the twin-screw extruder, the second section of the sleeve , The temperature of the third sleeve and the fourth sleeve is 35°C, 45°C, 65°C and 100°C respectively, the temperature is automatically controlled and adjusted, the screw speed is 100rpm, and the extruded product is cooled for later use;

[0048] (3) Multi-enzyme system fermentation: the extrudate treated in step (2) is added to distiller's yeast and then saccharified and fermented; after the saccharified mash has reached a certain level (fermented for 4 days), wheat koji, water an...

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Abstract

The invention discloses a method for brewing yellow wine rich in soluble dietary fiber. The method comprises the following steps: removing or not removing lipids of corn with husks, carrying out enzymatic or non-enzymatic extrusion swelling treatment on the corn together with bean dregs, and then fermenting and brewing yellow wine. The method disclosed by the invention, by creatively carrying out enzymatic or non-enzymatic extrusion treatment on the mixture of the corn with husks and the bean dregs and by combining with a multi-enzyme system yellow wine fermenting technology, has the characteristics that the product has high yield, good quality, low cost and rich nutrition; in addition, the method disclosed by the invention not only widens the utilization way of corn grains but also realizes the full use of by-products from the processing of such agricultural products as corn husks, bean dregs and the like, so that waste materials are recycled, and resource waste and environmental pollution are reduced.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing, in particular to a technology for extruding deep processing of corn with skin and bean dregs fiber and rice wine fermentation technology. Background technique [0002] Yellow rice wine is a national and cultural specialty with a long history in my country. It is also known as the world's three major ancient wines together with beer and wine. Yellow rice wine is a product of high-starch grains after ripening and deep fermentation. It is known as "liquid cake". The large amount of nutrients contained in the wine liquid is very easy for the human body to digest and absorb. my country is not only the only rice wine producing country in the world, but also a famous corn and bean producing, processing and consuming country. [0003] However, investigations and studies have shown that a large number of by-products of agricultural processing in my country are treated as waste, such as corn hus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 金征宇焦爱权徐恩波徐学明周星谢正军赵建伟田耀旗王金鹏杨哪吴正宗
Owner JIANGNAN UNIV
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