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Purple rice wine rich in anthocyanidin and preparation method thereof

A technology of anthocyanin and purple rice wine, applied in the field of food processing, can solve problems such as poor taste, and achieve the effects of activating liver function, delaying brain aging function, and promoting brain activity

Active Publication Date: 2015-11-04
墨江地道酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Anthocyanins in purple rice mainly exist in the rice husk of brown rice. Brown rice has toughness and bite, but the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A, prepare materials according to the following components by mass:

[0042] 1 part of purple rice husk anthocyanin extract, 1 part of purple rice fermented wine;

[0043] The purple rice husk anthocyanin extract is prepared through the following steps:

[0044] (1) Enzymatic hydrolysis of purple rice husks: The ratio of solid to liquid kg / L is 1:10, adding cellulase solution with a concentration of 1.4wt% to the purple rice husks for enzymatic hydrolysis for 2 hours, and then within 18 minutes Raise the temperature to 90°C and keep it warm for 10 minutes to inactivate the enzyme activity, and obtain the supernatant and the substrate purple rice husk after solid-liquid separation;

[0045] (2) Ethanol extraction: The ratio of solid to liquid kg / L is 1:20. Add ethanol with a volume concentration of 75% to the purple rice shell obtained in step (1), and then adjust the pH value with commercially available glacial acetic acid. 5. Obtain the reaction system, then add 1 / 2 of...

Embodiment 2

[0059] Same as Example 1, only the purple rice wine rich in anthocyanins is replaced by the following components by mass:

[0060] 1 part of purple rice husk anthocyanin extract, 3 parts of purple rice fermented wine.

Embodiment 3

[0062] Same as Example 1, only the purple rice wine rich in anthocyanins is replaced by the following components by mass:

[0063] 1 part of purple rice husk anthocyanin extract, 4 parts of purple rice fermented wine.

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Abstract

The invention discloses purple rice wine rich in anthocyanidin and a preparation method thereof. The purple rice wine is composed of, by mass, 1 part of purple rice husk anthocyanidin extract and 1-99 parts of purple rice fermented wine. The preparation method comprises the steps of conducting enzymolysis on purple rice husks, then using ethanol for extracting the anthocyanidin and obtaining a purple rice husk anthocyanidin extracting solution, adding the purple rice husk anthocyanidin extracting solution into purple rice fermentation liquor which is obtained after being subjected to grain-steaming, saccharification, fermentation and juice-squeezing separation, conducting the blending, and finally obtaining a drink which is low in alcoholic strength and rich in the anthocyanidin and multiple types of nutritional ingredients. Purple rice fermented wine at different fermentation periods can be selected according to the favor and receptivity of different consumers about the flavor and the alcoholic strength and blended into drinks of wine category which are different in flavor and alcoholic strength. The obtained purple rice wine is harmonized in sour and sweet degree, tastes good, is rich in the anthocyanidin and multiple types of microelements required by the human health and has the effects of resisting against oxidation, scavenging free radicals, protecting livers, relieving toxicity, reducing the blood pressure and blood fat, diminishing inflammation, resisting against cancers, treating cardiovascular disease and the like.

Description

technical field [0001] The invention relates to anthocyanin-rich purple rice wine and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] anthocyanin( Procyanidins ) is a polymer formed by the condensation of a certain amount of catechin and epicatechin, belonging to flavonoids in phenolic compounds, widely present in the core, bark or seeds of various plants, such as grapes, pine bark , apricot shells, sorghum shells, cherry blossoms, hawthorn leaves, spruce leaves, etc. Anthocyanins, also known as anthocyanins, are a class of water-soluble natural pigments widely present in plants in nature, and belong to flavonoid compounds. Anthocyanins are not only safe and non-toxic, but also have the functions of anti-oxidation, scavenging free radicals, protecting liver and detoxification, lowering blood pressure, lowering blood fat, anti-inflammatory, anti-cancer, and treating cardiovascular diseases. Anthocyanins can m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12R1/845C12R1/865
Inventor 俞为民郭继英李盈增
Owner 墨江地道酒业有限公司
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