Cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and preparation method thereof

A technology for miscellaneous grains and sweet wine, applied in the field of fermented food processing, can solve the problems of difficulty in obtaining the pure sweet wine flavor of traditional glutinous rice sweet wine, loss of natural shape or good flavor, and single taste of rice wine, and achieve good taste and improved intestinal tract. function, and the effect of improving the germination rate

Inactive Publication Date: 2016-07-13
WUHAN BOSIDE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing liqueur is mainly made by adding rhizopus to glutinous rice for fermentation. It tastes sweet, mellow and elegant, but the rice wine made of glutinous rice has a single taste and nutrition.
[0003] Although indica rice, japonica rice, potatoes, beans and other miscellaneous grains can also be made with traditional glutinous rice liqueur techniques, it is difficult to obtain traditional glutinous rice liqueur due to the high content of amylose and dietary fiber and complex nutritional components. The pure sweet wine aroma, and the texture is soft and rotten. It is easy to age during the fermentation process, resulting in a retrograde taste, and loses its natural shape or good flavor after fermentation.

Method used

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  • Cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and preparation method thereof
  • Cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and preparation method thereof
  • Cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The making of embodiment 1 purple sweet potato liqueur, clear wine, solid wine

[0042] Process formula (1 part = 10g):

[0043] 100 parts of glutinous rice; 100 parts of purple potato rice; compound bacteria: 0.5 parts each of rhizopus, lactic acid bacteria and yeast;

[0044] Preparation materials: 5 parts of white sugar, 1 part of protein, 1 part of dietary fiber powder, vitamin powder (VB 1 0.0005 copies, VB 2 0.0005 parts), fruit and vegetable powder 1 part.

[0045] The preparation method comprises the following steps:

[0046] 1) Preparation of miscellaneous grain rice: crush the purple sweet potato and pass it through a 100-mesh sieve, mix the prepared substances evenly, add it to the purple sweet potato powder, extrude it with an extruder, and control the temperature (60°C for the first stage, 60°C for the second stage and Three sections of 150 ° C, 0.2min, pressure 2Mpa, made into granules, material length 0.9cm, width 0.5cm, height 0.3cm, water content 28...

Embodiment 2

[0055] The influence of embodiment 2 germination on the quality of solid liqueur

[0056] Germinated mung bean liqueur craft recipe:

[0057] 100 parts of glutinous rice; 20 parts of mung beans; compound bacteria: 0.5 parts each of rhizopus, lactic acid bacteria and yeast;

[0058]Preparation materials: 5 parts of white sugar, 1 part of protein, 1 part of dietary fiber powder, vitamin powder (VB 1 0.001 copies, VB 2 0.001 part), 3 parts of fruit and vegetable powder;

[0059] Nutrients: 0.0001 part of sodium glutamate, 0.0001 part of calcium lactate.

[0060] 1) Miscellaneous grains treatment: Add water to the nutrients to prepare a nutrient solution. The concentration of sodium glutamate in the nutrient solution is 10mmol / L, and the concentration of calcium ions is 0.05mmol / L. Add mung beans for soaking, and the solid-liquid ratio is 1:3. Soak to obtain material 1;

[0061] 2) Production of miscellaneous grain rice: Dry material 1, crush it through a 100-mesh sieve, mix ...

Embodiment 3

[0069] Example 3 The effect of drying on the number of probiotics and the content of VB in solid miscellaneous grain wine

[0070] Corn Cordial Craft Recipe:

[0071] 100 parts of glutinous rice; 50 parts of corn; compound bacteria: 0.5 parts each of rhizopus, lactic acid bacteria and yeast;

[0072] Preparation materials: 5 parts of white sugar, 1 part of protein, 1 part of dietary fiber powder, vitamin powder (VB 1 0.0005 copies, VB 2 0.0005 parts), fruit and vegetable powder 1 part.

[0073] Except that step 4) drying conditions are different (see Table 3), all the other process formulas are according to embodiment 1. The effect of drying on the number of viable bacteria and the content of VB in solid miscellaneous grain wine is shown in Table 3. From Table 3, it can be seen that the retention rate of VB content and the number of viable bacteria in the sublimation drying method is high, and the probiotics in the wine are less retained without freezing treatment.

[0074...

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Abstract

The invention relates to the field of fermented food processing, in particular to cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and a preparation method thereof. The sweet wine comprises the following components in parts by weight: 100 parts of sticky rice, 20-200 parts of cereal rice, 0.5-2 parts of compound bacteria as well as modulating matters comprising 1-15 parts of white sugar, 1-15 parts of proteins, 1-5 parts of dietary fiber powder, 0.0001-0.003 part of vitamin, 1-25 parts of fruit-vegetable powder, nutrient substances comprising 0.0001-0.0003 part of sodium glutamate and 0.0001-0.002 part of calcium salt. According to the cereal sweet wine and the preparation method thereof, cereal subjected to soaking and sprouting treatment as well as extrusion forming is heated and pasted, and the compound bacteria is added into the cereal for being fermented to prepare the cereal sweet wine. The cereal sweet wine, solid-state cereal sweet wine and cereal clear wine prepared by the preparation method contain live bacteria, are beneficial to improvement on functions of human intestinal tracts and promoting digestive absorption, are good in instant-food property, and are rich in nutrient.

Description

technical field [0001] The invention relates to the field of fermented food processing, in particular to a miscellaneous grain liqueur, solid miscellaneous grain liqueur, miscellaneous grain sake and a preparation method thereof. Background technique [0002] Existing liqueur is mainly made by adding rhizopus to ferment glutinous rice, which tastes sweet and mellow, but the rice wine made from glutinous rice has a single taste and nutrition. [0003] Although indica rice, japonica rice, potatoes, beans and other miscellaneous grains can also be made with traditional glutinous rice liqueur techniques, it is difficult to obtain traditional glutinous rice liqueur due to the high content of amylose and dietary fiber and complex nutritional components. It has a pure sweet wine aroma, and its texture is soft and rotten. It is easy to age during the fermentation process, resulting in a retrograde taste, and loses its natural shape or good flavor after fermentation. [0004] Tradit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/07C12H1/00C12R1/25C12R1/845C12R1/645
CPCC12G3/02C12H1/00C12H1/063
Inventor 赵思明熊青黄汉英胡月来
Owner WUHAN BOSIDE TECH
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