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Polypeptide Hakka yellow rice wine and making method thereof

A technology for Hakka rice wine and liquor, applied in the preparation of alcoholic beverages, etc., can solve the problem of low polypeptide content, achieve temperature and process optimization, increase polypeptide content and fermentation flavor, and ensure the effect of taste and flavor

Active Publication Date: 2016-07-20
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As a health-care wine, rice wine has been paid more and more attention to its health care function in recent years, and polypeptide is an important functional component in rice wine. It has anti-oxidation, anti-cancer, lowering blood pressure, blood fat, lowering Cholesterol and other health functions, but the polypeptide content in rice wine prepared by traditional technology is not high, and it cannot be vigorously promoted in the market as a health-care rice wine. Therefore, the research and development of Hakka rice wine rich in peptides has a high market value

Method used

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  • Polypeptide Hakka yellow rice wine and making method thereof
  • Polypeptide Hakka yellow rice wine and making method thereof

Examples

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Effect test

Embodiment 1

[0034] Example 1 Effect of steaming time on rice wine polypeptide content

[0035] This example is the research and data optimization of rice steaming time in the polypeptide Hakka rice wine brewing method of the present invention. Four rice steaming times of 20 minutes, 25 minutes, 30 minutes and 35 minutes are selected, and the polypeptide content in the product is determined.

[0036] The brewing method of the polypeptide Hakka rice wine of the present embodiment is as follows:

[0037] step 1

[0038] Mix hydrolyzed vegetable protein powder and bran according to the weight ratio of 2:1, add water (the addition of water is 80% of the total weight of hydrolyzed vegetable protein powder and bran), and add sodium hydroxide with a concentration of 0.5mol / L After the solution was titrated to a pH meter display of 7.0, a protease mixture was added, followed by enzymolysis in a water bath at a temperature of 50°C for 3 hours, and then the temperature was raised to 95°C for 15 min...

Embodiment 2

[0045] Embodiment 2 The influence of distiller's yeast on the polypeptide content of yellow rice wine

[0046] This embodiment is the research and data optimization of koji in the polypeptide Hakka rice wine brewing method of the present invention. The following four kinds of koji formulas are selected, and the polypeptide content in the product is determined:

[0047] Distiller's yeast formula A: red yeast rice: wheat koji: liquor medicine=4%:0.56%:0.56%, refer to that the addition of red yeast rice is 4% of glutinous rice weight, the addition of wheat yeast is 0.56% of glutinous rice weight, the liquor medicine Addition is 0.56% of glutinous rice weight;

[0048] Distiller's yeast formula B: red yeast rice: barley yeast: wine medicine = 5%: 0.7%: 0.7%;

[0049] Distiller's yeast formula C: red yeast rice: barley yeast: wine medicine=6%:0.84%:0.84%;

[0050] Distiller's yeast formula D: red yeast rice: barley yeast: wine medicine = 7%: 0.98%: 0.98%.

[0051] Its brewing meth...

Embodiment 3

[0060] Embodiment 3 The influence of white wine on the polypeptide content of yellow rice wine

[0061] This example is the research and data optimization of the white wine in the polypeptide Hakka rice wine brewing method of the present invention. The added amount of white wine is selected as 50%, 55%, 60% and 65%, and the polypeptide content in the product is determined.

[0062] Its brewing method of the polypeptide Hakka rice wine of the present embodiment is as follows:

[0063] step 1

[0064] Mix hydrolyzed vegetable protein powder and bran according to the weight ratio of 2:1, add water (the addition of water is 80% of the total weight of hydrolyzed vegetable protein powder and bran), and add sodium hydroxide with a concentration of 0.5mol / L After titrating the solution until the pH meter shows 7.0, add protease mixture, then enzymatically hydrolyze in a water bath at a temperature of 40°C to 55°C for 3 hours, then raise the temperature to 85°C to 95°C and keep it for...

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Abstract

The invention discloses polypeptide Hakka yellow rice wine and a making method thereof. The making method includes: preparing hydrolyzed vegetable protein powder / wheat bran enzymatic hydrolysate, soaking and cooling glutinous rice in water, then adding red yeast rice, Chinese yeast and wheat koji with uniform mixing prior to primary fermentation, adding Baijiu and the hydrolyzed vegetable protein powder / wheat bran enzymatic hydrolysate for after fermentation, and performing conventional pressure filtration, clarification and wine boiling to make the polypeptide Hakka yellow rice wine. The making method is low in material cost and simple in preparation process, and the obtained yellow rice wine is higher in polypeptide content and better in fermentation flavor.

Description

technical field [0001] The invention relates to the field of wine manufacturing technology, in particular to a brewing method of rice wine, in particular to a polypeptide Hakka rice wine and a brewing method thereof. Background technique [0002] Yellow rice wine is one of the oldest and oldest wines in the world. It originated in China and is a unique wine in my country. It is also known as the world's three major fermented wines together with beer and wine. Yellow rice wine is generally made of rice, with an alcohol content between 14% and 20%, which belongs to low-alcohol brewing wine. Yellow rice wine is rich in nutrition, and its calories are 3-6 times that of beer and 2-2.5 times that of wine. Yellow rice wine contains 21 kinds of amino acids, including several unknown amino acids, and the human body cannot synthesize it by itself and must rely on food to absorb 8 kinds of essential amino acids. Yellow rice wine has all of them, so it is known as "liquid cake". [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 赵文红白卫东钱敏王辉刘晓艳刘功良
Owner ZHONGKAI UNIV OF AGRI & ENG
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