Tartary buckwheat wine and preparation process thereof

A preparation process and a technology for tartary buckwheat wine, applied in the field of winemaking, can solve problems such as limitations, and achieve the effects of improving microcirculation, simple preparation process, and smooth mouthfeel

Active Publication Date: 2016-01-06
宁蒗县泸沽湖农旅产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, there are many tartary buckwheat teas, lozenges and dry powders processed with tartary buck

Method used

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  • Tartary buckwheat wine and preparation process thereof
  • Tartary buckwheat wine and preparation process thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0066] A preparation process of tartary buckwheat wine, comprising nine major steps of raw material preparation, steaming and ripening, inoculation of lower koji, cultivation and saccharification, alcohol fermentation, distillation, primary blending and aging, secondary blending and filling, specifically as follows:

[0067] Step 1, raw material preparation:

[0068] (1) Remove the impurities from the tartary buckwheat, grind it into powder, and sort out the tartary buckwheat husk, tartary buckwheat bran and tartary buckwheat powder, and set aside;

[0069] (2) After cleaning the tartary buckwheat husk obtained in step (1), steam it with steam until the miscellaneous smell is removed, and set aside;

[0070] (3) Preparation of unstrained spirits: According to parts by weight, 39 parts of tartary buckwheat husks obtained in step (2), 59 parts of tartary buckwheat fine powder obtained in step (1) and 34 parts of mountain spring water were manually mixed together. Repeatedly kne...

Embodiment 2

[0090] A preparation process of tartary buckwheat wine, comprising nine major steps of raw material preparation, steaming and ripening, inoculation of lower koji, cultivation and saccharification, alcohol fermentation, distillation, primary blending and aging, secondary blending and filling, specifically as follows:

[0091] Step 1, raw material preparation:

[0092] (1) Remove the impurities from the tartary buckwheat, grind it into powder, and sort out the tartary buckwheat husk, tartary buckwheat bran and tartary buckwheat powder, and set aside;

[0093] (2) After cleaning the tartary buckwheat husk obtained in step (1), steam it with steam until the miscellaneous smell is removed, and set aside;

[0094] (3) Preparation of unstrained spirits: According to parts by weight, 41 parts of tartary buckwheat husks obtained in step (2), 61 parts of tartary buckwheat fine powder obtained in step (1) and 36 parts of mountain spring water were manually mixed together. Repeatedly kne...

Embodiment 3

[0114] A preparation process of tartary buckwheat wine, comprising nine major steps of raw material preparation, steaming and ripening, inoculation of lower koji, cultivation and saccharification, alcohol fermentation, distillation, primary blending and aging, secondary blending and filling, specifically as follows:

[0115] Step 1, raw material preparation:

[0116] (1) Remove the impurities from the tartary buckwheat, grind it into powder, and sort out the tartary buckwheat husk, tartary buckwheat bran and tartary buckwheat powder, and set aside;

[0117] (2) After cleaning the tartary buckwheat husk obtained in step (1), steam it with steam until the miscellaneous smell is removed, and set aside;

[0118] (3) Preparation of unstrained spirits: according to parts by weight, 40 parts of tartary buckwheat husks obtained in step (2), 60 parts of pure tartary buckwheat powder obtained in step (1) and 35 parts of mountain spring water are used artificially Knead repeatedly with ...

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Abstract

The invention relates to tartary buckwheat wine and a preparation process thereof and belongs to the technical field of wine brewing. The preparation process of the tartary buckwheat wine comprises the nine steps of raw material preparation, material steaming and curing, yeast addition and inoculation, culture saccharification, alcoholic fermentation, distillation, aging, blending and canning. As to a prepared product, a wine body is mellow and strong in taste and makes a drinker feel soft, cool and smooth without hurting the head of the drinker; protein, vitamins, mineral substances and flavonoid compounds in the raw materials can be fully utilized, and the beneficial elements can completely fuse in wine by means of fermentation to form health care wine containing bioactive substances beneficial to a human body. Tartary buckwheat biological flavones extracted from tartary buckwheat bran are added to the product, and the content of flavones and rutin in the prepared product is far higher than that in common tartary buckwheat wine; by drinking the tartary buckwheat wine, the effects of clearing away heat and toxic materials, promoting blood circulation to remove blood stasis, softening blood vessels and improving microcirculation can be achieved; the tartary buckwheat wine is easy to popularize and apply.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to tartary buckwheat wine and a preparation process thereof. Background technique [0002] Tartary buckwheat is a rare medicinal and edible crop in nature. According to the "Compendium of Materia Medica": Tartary buckwheat is bitter in taste and cold in nature. Tartary buckwheat has been recorded in "Thousand Gold Prescriptions", "Dictionary of Traditional Chinese Medicine" and related documents: it can soothe the nerves, activate qi and blood, lower qi and widen the intestines, clear away heat, swelling and pain, dispel accumulation and stagnation, cleanse the intestines, moisten the intestines, and clear the intestines. Convenience, cough, asthma, anti-inflammatory, anti-allergic, cardiotonic, weight loss, beauty and other effects. [0003] Tartary buckwheat is tartary buckwheat. The nutritional value of buckwheat is much higher than that of sweet buckwheat. In part...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H6/02
Inventor 陈伟
Owner 宁蒗县泸沽湖农旅产业有限公司
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