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A modern large-tank brewing method of duck blood glutinous ginkgo 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, rice wine rancidity, bad smell, etc., achieve wide consumer acceptance, reduce astringency and sour taste, and help breathing and growth

Active Publication Date: 2017-07-07
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • 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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  • A modern large-tank brewing method of duck blood glutinous ginkgo low-alcohol yellow rice wine
  • A modern large-tank brewing method of duck blood glutinous ginkgo low-alcohol yellow rice wine
  • A modern large-tank brewing method of duck blood glutinous ginkgo low-alcohol yellow rice wine

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Experimental program
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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 large-pot brewing method of duck blood glutinous ginkgo low-alcohol yellow rice wine, belonging to the technical field of food processing. Using japonica rice as the base material, together with duck blood glutinous rice and ginkgo biloba, can increase the content of active substances such as biochrome and ginkgolide in the final rice wine product, and use high-temperature α-amylase and glucoamylase for two-step enzymatic hydrolysis, respectively, to enzymatically hydrolyze and saccharify The processed raw materials are mixed with Saccharomyces cerevisiae for fermentation. After the main fermentation is completed, the patented strain Geotrichum galactosus is added to continue fermentation and low-temperature aging. After pressing, filtering, clarification, sterilization, and filling, the duck blood glutinous ginkgo low-alcohol yellow rice wine is obtained. The invention has the beneficial effects of adopting the high-temperature enzymatic hydrolysis and soaking process of raw materials, significantly reducing the processing time, and adopting the patent strain Galactomyces geotrichum KG-1 to participate in the rice wine fermentation, the product has low alcohol content, mellow and refreshing taste, and enhanced health care function.

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 Patents(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 ACAD OF AGRI SCI
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