Modern big-pot brewing method of duck-blood glutinous rice and gingko low-alcohol yellow rice wine

A duck blood glutinous and ginkgo technology, applied in the field of food processing, can solve problems affecting product quality, bad smell, rice wine rancidity, etc., achieve wide consumer acceptance, help breathing and growth, and reduce astringent and sour taste

Active Publication Date: 2015-11-25
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During this long rice soaking process, bad smell will be produced, and sticky and broken phenomena will often appear, resulting in a large number of agglomerations and raw hearts when the rice is steamed, which not only reduces the wine rate, but also causes the rice wine to become rancid, seriously affecting the product quality and causing huge losses. loss

Method used

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  • Modern big-pot brewing method of duck-blood glutinous rice and gingko low-alcohol yellow rice wine
  • Modern big-pot brewing method of duck-blood glutinous rice and gingko low-alcohol yellow rice wine
  • Modern big-pot brewing method of duck-blood glutinous rice and gingko low-alcohol yellow rice wine

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Embodiment 1

[0044] 1. Raw material soaking

[0045] Weigh 50kg of first-grade japonica rice, 10kg of duck blood glutinous rice, and 12kg of ginkgo fruit, wash and drain, remove the shell and skin of ginkgo, and crush it in a grinder to a fineness of about 0.2-0.3cm, add 100kg of water and stir well.

[0046] 2. Enzymatic liquefaction and saccharification of raw materials

[0047] Add the above-mentioned well-mixed raw materials into a vertical jacketed pot with stirring, at a stirring rate of 20r / min, heat up to 90-95°C, add α-amylase (Shandong Jining Hemei Biological Engineering Co., Ltd.) to a final concentration of 4×10 5 U / kg reaction system, heat preservation enzymolysis time 1.5h. Pour ice water into the interlayer, cool the material to 60°C, add malic acid to adjust the pH to 4.5-4.6, add glucoamylase (Shandong Jining Hemei Biological Engineering Co., Ltd.) to a final concentration of 2×10 4 U / kg reaction system, keep warm for 1.5h.

[0048] 3. Main fermentation

[0049] After ...

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Abstract

The invention discloses a modern big-pot brewing method of duck-blood glutinous rice and gingko low-alcohol yellow rice wine, and belongs to the technical field of food processing. The modern big-pot brewing method comprises the following steps: polished round-grained rice is taken as the base stock, and mixed with duck-blood glutinous rice and gingko, so that the contents of such active substances as biochrome and ginkgolides in the final yellow rice wine product can be improved; high-temperature alpha-amylase and saccharifying enzyme are respectively adopted for two-step enzymolysis; the raw materials subjected to enzymatic saccharification are mixed with a saccharomyces cerevisiae Chinese yeast for fermentation; after main fermentation, Galactomyces geotrichum KG-1 is added for further fermentation and low-temperature maturation; squeezing, filtering clarification, sterilization and filling are performed to obtain the duck-blood glutinous rice and gingko low-alcohol yellow rice wine. The modern big-pot brewing method for the duck-blood glutinous rice and gingko low-alcohol yellow rice wine has the benefits that as the raw-material high-temperature enzymolysis soaking process is adopted, the processing time is remarkably shortened; as Galactomyces geotrichum KG-1 participates in fermentation of the yellow rice wine, the product alcoholic strength is low, the taste is mellow and refreshing, and the health-care function is enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a modern large-pot brewing method of duck blood glutinous ginkgo low-alcohol yellow rice wine. Background technique [0002] Yellow rice wine is one of the oldest wines in the world, with a history of more than 2,500 years. It is made of rice, millet, millet, corn, wheat, etc., after cooking, adding koji, saccharifying, fermenting, pressing, filtering, frying wine (sterilizing), storing, and blending. It is known for its mellow taste and healthy taste. The concept of consumption is more and more popular among consumers. [0003] The traditional rice wine brewing process has reached a very high level after thousands of years of continuous improvement and perfection, but there are still shortcomings such as long production cycle, low raw material utilization rate, and high labor intensity. Therefore, it is necessary to continuously improve on the basis of trad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘小莉周剑忠周锦平胡根河王英夏秀东李莹张丽霞黄自苏
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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