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Purple rice-purple sweet potato sweet baijiu and preparation method thereof

A technology of purple rice purple sweet potato and purple sweet potato is applied in the food field to achieve the effects of short production cycle, low production cost and simple preparation process

Inactive Publication Date: 2016-05-18
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And about the brewing of purple rice sweet liquor, there are seldom reports, and purple rice purple sweet potato sweet liquor and its preparation method have not yet been reported.

Method used

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  • Purple rice-purple sweet potato sweet baijiu and preparation method thereof
  • Purple rice-purple sweet potato sweet baijiu and preparation method thereof
  • Purple rice-purple sweet potato sweet baijiu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of purple rice purple sweet potato sweet white wine, its raw material weight is purple sweet potato 100g, purple rice 400g, sweet wine koji 5g, and its concrete production process is:

[0024] 1) Preparation of materials: measure purple rice and purple sweet potato according to the formula, wash the purple rice with clean water, soak in clean water for 18 hours, and set aside, wash the purple sweet potato, and set aside;

[0025] 2) Cooking: Put the prepared purple rice and purple sweet potato into the normal pressure pot and cook for about 40 minutes, then take it out and cool it down to 30°C for later use;

[0026] 3) Mixing and mixing koji: Peel and mash the purple sweet potato into a puree, mix evenly with the purple rice at a ratio of 3:7, add 1.5 parts of sweet wine koji, and add the sweet wine koji in two times, the first time 80%, mix well;

[0027] 4) Nest building and fermentation: put the mixed material into a clean and sterile container, dig a cylind...

Embodiment 2

[0042] A kind of purple rice purple sweet potato sweet white wine, its raw material weight is purple sweet potato 150g, purple rice 350g, sweet wine koji 6g, carries out production processing according to the production step of embodiment 1, and its finished product quality index:

[0043] Sensory indicators: Color: Deep purple red, clear and translucent, uniform, no precipitation; Aroma: Typical sweet liquor aroma; Taste: Sweet and sour, moderate dryness, delicate and mellow, pure taste. Physical and chemical indicators: alcohol content: alcohol content meter method; sugar content: sugar content meter method; total acid: acid-base titration method; pH value: precision pH test paper method (0.5-5.0); anthocyanin content: ultraviolet spectrophotometer method; solid matter : Dish drying method.

[0044] Alcohol (v / v): 8%; Sugar content: 276g / L; Total acid (calculated as acetic acid): 2.45g / L; pH value: 3; Anthocyanin content: 8.906mg / g; Solid content: 37.86% .

Embodiment 3

[0046] A kind of purple rice purple sweet potato sweet white wine, its raw material weight is purple sweet potato 200g, purple rice 300g, sweet wine koji 7.5g, carries out production processing according to the production step of embodiment 1, and its finished product quality index:

[0047] Sensory indicators: Color: Deep purple red, clear and translucent, uniform, no precipitation; Aroma: Typical sweet liquor aroma; Taste: Sweet and sour, moderate dryness, delicate and mellow, pure taste. Physical and chemical indicators: alcohol content: alcohol content meter method; sugar content: sugar content meter method; total acid: acid-base titration method; pH value: precision pH test paper method (0.5-5.0); anthocyanin content: ultraviolet spectrophotometer method; solid matter : Dish drying method.

[0048] Alcohol (v / v): 6%; Sugar content: 284g / L; Total acid (calculated as acetic acid): 2.48g / L; pH value: 6; Anthocyanin content: 8.916mg / g; Solid content: 35.86% .

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Abstract

The invention discloses purple rice-purple sweet potato sweet baijiu and a preparation method thereof, and belongs to the technical field of food. The preparation method of the purple rice-purple sweet potato sweet baijiu comprises the following specific steps that steamed purple rice and steamed purple sweet potatoes are mixed according to the weight ratio of 7:3, sweet distiller's yeast accounting for 1.2% of the weight of the mixed materials is added, fermenting is performed for 48 h at 30 DEG C, and then thepurple rice-purple sweet potatosweet baijiu is prepared. The purple rice-purple sweet potato sweet baijiu prepared through the preparation method is in the color of deep purplish red, has the typical sweet baijiu alcohol aroma, is pure in taste, rich in nutrition, high in anthocyanin content, sour and palatable, has the nutrition and beneficial ingredients of the sweet baijiu, the purple rice and the purple sweet potatoes, is an updated product of traditional sweet baijiu and has the certain effects of resisting oxidation, inflammations and tumors and preventing a cardiovascular disease.

Description

technical field [0001] The invention relates to purple rice purple sweet potato sweet liquor and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Sweet baijiu, also known as sweet rice wine, tianjiu niang, Liaozao, etc., is a traditional Chinese snack with rich nutrition, high reducing sugar content, low fat content, and reasonable amino acid composition. It can be eaten directly or used to cook glutinous rice balls , bait, eggs and other delicacies. "Compendium of Materia Medica" records that sweet liquor has the effects of invigorating blood and nourishing Qi, warming the stomach and relieving cold. Purple rice is also known as black rice, purple black rice, blood-enriching rice, longevity rice, medicinal rice, etc., because the pigment deposits more on the pericarp and makes brown rice purple-black in appearance. Purple rice is rich in anthocyanins, flavonoids, polyphenols and other functional components. "Compendium...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郭华春李彩斌王琼
Owner YUNNAN AGRICULTURAL UNIVERSITY
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