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Grain cloudy wine rich in β-glucan and its brewing method

A technology of glucan and grain, applied in the field of β-glucan-rich grain cloudy wine and its brewing, can solve the problem that the suspension stability of cloudy wine is difficult to exceed 30 minutes, and achieve strong suspension stability and nutrition Rich, mellow effect

Active Publication Date: 2018-09-14
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a high nutritional value and good suspension stability grain cloudy wine rich in β-glucan and its brewing method, and at the same time solve the problem that the suspension stability of cloudy wine in the world is difficult to exceed 30 minutes technical challenge

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1- 3

[0038] Embodiment 1-Sangu Zhuojiu

[0039] Raw materials: get normal dry raw materials, 30kg of indica rice (30% chalkiness), 40kg of whole oats, and 30kg of whole highland barley.

[0040] Soaking of raw materials: wash three times, use tap water at 25°C, soak at room temperature for 3 hours, and then filter off excess water. The water absorption rates of indica rice, oats, and highland barley are 32%, 26%, and 28%, respectively.

[0041] Crushing: The soaked oats and highland barley are crushed with a squeeze crusher respectively, and the crushing ratio is about 3.5.

[0042] Steaming ingredients: Put the soaked and broken raw materials on the steamer, put indica rice on the first layer, oats on the second, indica rice on the third, highland barley on the fourth layer, and indica rice on the fifth layer. The two kinds of grains are placed alternately, each layer is about 2-3 cm, until all of them are filled or filled. When there are a lot of materials, multiple steaming bar...

Embodiment 2

[0056] Embodiment 2-highland barley three-grain turbid wine

[0057] Raw materials: get normal dry raw materials, 30kg of indica rice (30% chalkiness), 20kg of whole oats, and 50kg of whole highland barley.

[0058] Raw material soaking: wash three times respectively, soak overnight (10 hours) in tap water at 20°C, and then filter off excess water. The water absorption rates of indica rice, oats, and highland barley are 33%, 28%, and 30%, respectively.

[0059] Crushing: The soaked oats and highland barley are crushed with a squeeze crusher respectively, and the crushing ratio is about 3.5.

[0060] Steaming ingredients: Put the soaked and broken raw materials on the steamer, put indica rice on the first layer, oats on the second, indica rice on the third, highland barley on the fourth layer, and indica rice on the fifth layer. The two kinds of grains are placed alternately, each layer is about 2-3 cm, until all of them are filled or filled. When there are a lot of materials,...

Embodiment 4

[0093] Example 4 - Sangu Zhuojiu with red ginseng, schisandra, and licorice added

[0094] Raw materials: get normal dried raw materials, 60kg of indica rice (25% chalkiness), 15kg of whole oats, 15kg of whole highland barley, 1kg of dried red ginseng, 0.5kg of dried schisandra, and 0.3kg of dried licorice.

[0095] Soaking of raw materials: wash three times respectively, use tap water at 23°C, soak at room temperature for 6 hours, and then filter off excess water. The water absorption rates of indica rice, oats, and highland barley are 31%, 28%, and 29%, respectively.

[0096] Crushing: Soaked oats and highland barley are crushed with a squeeze crusher respectively, with a crushing ratio of about 4.

[0097] Steaming ingredients: Put the soaked and broken raw materials on the steamer, put indica rice on the first layer, oats on the second, indica rice on the third, highland barley on the fourth layer, and indica rice on the fifth layer. The two kinds of grains are placed alt...

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Abstract

The invention discloses beta-glucan enriched grain unstrained liquor and a brewing method thereof. The method comprises the following steps: washing and cleaning grain raw materials, soaking the grains at room temperature for 2-10h, filtering and removing moisture until water absorption of the raw materials is 25-35%, wherein the raw materials include long grains, oats and highland barley; respectively crushing the soaked oats and highland barley; steaming the soaked and crushed raw materials in a steamer by virtue of steam until starch is completely gelatinized; rapidly cooling the cooked materials to be less than 40 DEG C; adding water and a fermenting agent, and fermenting at 20-25 DEG C, wherein aerobic fermentation is adopted within previous 48h and sealed fermentation is implemented for 6-9d; and post-fermenting, homogenizing, filtering and sterilizing so as to obtain the grain unstrained liquor. The invention provides the beta-glucan enriched grain unstrained liquor, which is high in nutrition value and good in suspension stability, as well as the brewing method of the unstrained liquor; and meanwhile, the international technical problem that the suspension stability of unstrained liquor fails to last for 30min at present.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and relates to grain turbid wine rich in beta-glucan and a brewing method thereof. Background technique [0002] "Turbid wine" is an alcoholic beverage that people in our country often drink in their daily life. I don't know when, turbid wine has withdrawn from people's table in our country. However, at present, turbid wine is very popular in South Korea, Japan, Southeast Asia and other countries. After entering 2000, the sales volume of Korean turbid wine has increased from 70,000 tons in 2000 to 420,000 tons in 2011. Young people in South Korea are also particularly fond of turbid wine. There are more than 160 patents related to Korean turbid wine, and the number of international patents for turbid wine is less than 10, and most of the inventors are Koreans. There is only one authorized invention patent in my country's turbid wine patent at present, that is, "a kind of strawberry pulp t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/69
Inventor 王启军孙大文曾新安王强李一飞
Owner SOUTH CHINA UNIV OF TECH
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