Functional yellow wine enriched in ferulic acid and production method of functional yellow wine

A ferulic acid esterase and rice wine brewing technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of undiscovered rice wine ferulic acid, etc., to increase the ferulic acid content and refresh the taste Unique, low-alcohol effect

Active Publication Date: 2015-07-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the field of rice wine brewing, there has not yet been fou

Method used

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  • Functional yellow wine enriched in ferulic acid and production method of functional yellow wine
  • Functional yellow wine enriched in ferulic acid and production method of functional yellow wine
  • Functional yellow wine enriched in ferulic acid and production method of functional yellow wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: the preparation of rice wine rich in ferulic acid

[0038] (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;

[0039] (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;

[0040] (3) Pour the rice: cool the steamed glutinous rice so that the temperature of the rice reaches 30°C;

[0041] (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;

[0042] (5) Pre-fermentation: take the Aspergillus niger spore suspension that accounts for 0.1% of the raw material...

Embodiment 2

[0046] Embodiment 2: the preparation of rice wine rich in ferulic acid

[0047] (1) Soak rice: polish commercially available glutinous rice, mix it with 200% water and put it in a rice soaking tank, stir it evenly with a stirrer, and soak it for 1 day;

[0048] (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;

[0049] (3) Pour the rice: cool the steamed glutinous rice so that the temperature of the rice reaches 32°C;

[0050] (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;

[0051] (5) Pre-fermentation: take the Aspergillus niger spore suspension that accounts for 0.5% of the raw material ...

Embodiment 3

[0055] Embodiment 3: the preparation of rice wine rich in ferulic acid

[0056] (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;

[0057] (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;

[0058] (3) Drain the rice: rinse the steamed glutinous rice with water so that the temperature of the rice reaches 35°C;

[0059] (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;

[0060] (5) Pre-fermentation: take the Aspergillus niger spore suspension that accounts for 1...

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Abstract

The invention discloses functional yellow wine enriched in ferulic acid and a production method of the functional yellow wine, belonging to the technical field of food brewing. The aspergillus niger CCTCC NO:M 2015202 feruloyl esterase, amylase and cellulase are high in activity, when the enzymes are added into the yellow wine fermentation process, normal fermentation of the yellow wine is not influenced, saccharifying of raw materials in the yellow wine production process is accelerated, the yellow wine production and fermentation cycle is shortened, and the original flavor and taste of the yellow wine can be maintained. The method disclosed by the invention comprises the following steps: by taking sticky rice as a raw material, inoculating aspergillus niger strain spore suspension containing high-yield feruloyl esterase during jar dropping, adding wheat bran with high ferulic acid content, performing primary fermentation, secondary fermentation, pressing, boiling wine, filling, sealing the jar and the like. The yellow wine produced by the method disclosed by the invention is enriched in ferulic acid and has the effects of resisting oxidation, reducing blood pressure, resisting thrombus, reducing blood fat, resisting bacteria, diminishing inflammation, preventing cancers, protecting the liver, treating the diabetes and the like. Moreover, the production process is energy saving and environmentally friendly, and the additional value of byproducts of wheat production is improved.

Description

technical field [0001] The invention relates to a functional rice wine rich in ferulic acid 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, rice wine is made by complex fermentation of multiple strains, and 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] Ferulic acid is a phenolic acid ubiquitous in the plant kingdom, and it has various physiological functions on the human body. Feruli...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12N9/18C12G3/02C12R1/685
CPCC12G3/02C12N9/18C12Y301/01073C12N1/145C12R2001/685
Inventor 毛健李翠翠孟祥勇徐菁苒刘双平
Owner JIANGNAN UNIV
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