Fermented morinda citrifolia yellow rice wine and production method thereof

A production method and fermentation-type technology, applied in the field of bioengineering, can solve problems such as poor taste, and achieve the effects of enriching nutrition, improving immunity, and improving the strong taste of koji.

Inactive Publication Date: 2015-12-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mature fruit has a strong odor, and it tastes bad when eaten fre

Method used

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  • Fermented morinda citrifolia yellow rice wine and production method thereof
  • Fermented morinda citrifolia yellow rice wine and production method thereof
  • Fermented morinda citrifolia yellow rice wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Raw material selection and cleaning: select high-quality, fresh and fully ripe noni fruit, wash the floating dust on the noni fruit peel with tap water and drain the water;

[0028] (2) Beating and juicing: Use a beater to beat the drained Noni fruit, first pass through a 150-mesh screen, then filter the peel through a scraper filter, let the filtrate stand for precipitation, and take the upper clarified Noni pulp;

[0029] (3) Pectinase treatment: add 12% pectinase to treat Noni pulp, the treatment conditions are: the dosage of pectinase is 0.03g / kg, the temperature is 40°C, and the pH is 2.0.

[0030] (4) Filtration: the Noni juice treated with pectinase is filtered through a cellulose acetate membrane to obtain clarified Noni juice.

[0031] (5) Brewing: use figure 1 The technological process of brewing Noni rice wine:

[0032] The proportion of the formula when blanking is: glutinous rice: 80%, noni juice: 15%, natural koji: 10%, purebred koji: 3%, water: 100...

Embodiment 2

[0040] (1) Raw material selection and cleaning: select high-quality, fresh and fully ripe noni fruit, wash the floating dust on the noni fruit peel with tap water and drain the water;

[0041] (2) Beating and juicing: Use a beater to beat the drained Noni fruit, first pass through a 150-mesh screen, and then filter the peel through a scraper filter, let the filtrate stand for precipitation, and take the upper clarified Noni pulp;

[0042] (3) Pectinase treatment: add 13% pectinase to treat Noni pulp, the treatment conditions are: the amount of pectinase is 0.05g / kg, the temperature is 45°C, and the pH is 2.5;

[0043] (4) Filtration: the Noni juice processed through pectinase is carried out through cellulose acetate membrane filtration to obtain clarified Noni juice;

[0044] (5) Brewing: use figure 1 Process for brewing Noni rice wine:

[0045] The proportion of the formula when blanking is: glutinous rice: 85%, noni juice: 18%, natural koji: 13%, purebred koji: 4%, water:...

Embodiment 3

[0051] (1) Raw material selection and cleaning: select high-quality, fresh and fully ripe noni fruit, wash the floating dust on the noni fruit peel with tap water and drain the water;

[0052] (2) Beating and juicing: Use a beater to beat the drained Noni fruit, first pass through a sieve, and then filter the peel through a scraper filter, let the filtrate stand for precipitation, and take the upper clarified Noni fruit fruit pulp;

[0053] (3) Pectinase treatment: add 20% pectinase to treat Noni pulp, the treatment conditions are: the amount of pectinase is 0.06g / kg, the temperature is 50°C, and the pH is 3;

[0054] (4) Filtration: the Noni juice processed through pectinase is carried out through cellulose acetate membrane filtration to obtain clarified Noni juice;

[0055] (5) Brewing: use figure 1 Process for brewing Noni rice wine:

[0056] The proportion of the formula when blanking is: glutinous rice: 85%, noni juice: 20%, natural koji: 15%, purebred koji: 5%, water:...

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Abstract

The invention discloses fermented morinda citrifolia yellow rice wine and a production method thereof, and belongs to the technical field of bio-engineering. Fresh morinda citrifolia fruits are squeezed, filtered and treated by pectinase to obtain clear morinda citrifolia juice after the pretreatments, when raw materials are fed by using yellow rice wine, 80 to 85 percent of viscous rice, 15 to 20 percent of morinda citrifolia juice, 10 to 15 percent of natural yeast, 3 to 5 percent of pure culture yeast, 120 to 150 percent of water and 5 to 10 percent of brewing yeast are fermented to obtain fruit-taste yellow rice wine. The fermented morinda citrifolia yellow rice wine developed according to the process is fresh in fragrance, has slight fermented fruity fragrance, is thick and strong in wine fragrance and rich in nutrition, not only contains the amino acid, proteins, organic acid and the like of the traditional yellow rice wine, but also contains active ingredients of the morinda citrifolia such as rich vitamins, metal elements, polysaccharide, flavonoids, anthraquinones, alkaloids and the like, and has functions for resisting the oxidation, resisting the tumor, improving the immunity and the like.

Description

technical field [0001] The invention relates to a fermented noni rice wine and a production method thereof, belonging to the technical field of bioengineering. Background technique [0002] Yellow rice wine has a long history and is closely related to Chinese culture. Therefore, it is of far-reaching significance to carry forward the yellow rice wine culture. At present, with the continuous improvement of people's living standards, consumers' consumption concepts are constantly developing towards the trend of "low alcohol content, nutrition, safety, and high quality". Fruit-flavored rice wine has both the mellow, soft and rich grain flavor of traditional rice wine, and the nutritional and health functions such as dredging blood vessels and lowering blood pressure. Functional substances are very in line with the consumption concept of modern people. [0003] Noni fruit is called "super fruit". The fruit is rich in 227 kinds of nutrients, including 13 kinds of vitamins (A, B...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 毛健周志磊徐秋月
Owner JIANGNAN UNIV
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