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Raw material composition of Eleusine coracana wine, Eleusine coracana wine and preparation method and uses thereof

A raw material composition and the technology of chicken feet valley, which is applied in the field of raw material composition of chicken feet valley wine, can solve the problems of affecting the development of chicken feet valley wine industry, such as sour taste and low degree, and achieve full-bodied and significant effect. , soft taste effect

Active Publication Date: 2017-07-14
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of chicken feet grain wine has a low alcohol content but great stamina. It does not meet the requirements of drinking health wine that does not affect daily life. Development, it is urgent to develop related new products to meet market demand

Method used

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  • Raw material composition of Eleusine coracana wine, Eleusine coracana wine and preparation method and uses thereof
  • Raw material composition of Eleusine coracana wine, Eleusine coracana wine and preparation method and uses thereof
  • Raw material composition of Eleusine coracana wine, Eleusine coracana wine and preparation method and uses thereof

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preparation example Construction

[0032] The present invention also provides a method for preparing chicken feet grain wine described in the aforementioned technical scheme, comprising the following steps:

[0033] a. Soak the chicken feet valley and cook for 15 to 20 minutes, and mix the steamed chicken feet valley with water;

[0034] b. Crush dates and blueberries and mix them with orange juice;

[0035] c. After pulverizing Inonotus obliquus, Cordyceps militaris and star anise, bake at 150-200°C;

[0036] d, mixing the mixture obtained in steps a, b and c with water to obtain a fermentation feed liquid;

[0037] Add yeast to the fermentation feed liquid, and ferment for 20-30 days under airtight conditions to obtain fermented mash; the inoculum volume of the yeast is 0.3-0.5% of the volume of the fermentation feed liquid;

[0038] E, filter after pressing the fermented mash that described step d obtains, the filtrate that obtains is chicken feet grain wine;

[0039] There is no chronological restriction...

Embodiment 1

[0050] The following raw materials are taken in parts by weight: 40 parts of chicken feet, 8 parts of jujube, 8 parts of blueberries, 5 parts of orange juice, 1 part of Inonotus obliquus, 2 parts of Cordyceps militaris and 1 part of star anise.

[0051] Wash the chicken feet valley and soak in water for 24 hours, drain the water and cook at 90°C for 20 minutes, and mix the steamed chicken feet valley with water at a mass ratio of 1:2. Crush dates and blueberries to 200mPa.s and mix with orange juice. Inonotus obliquus, Cordyceps militaris and star anise were crushed to 80 mesh, and baked at 150°C for 2 hours.

[0052] Mix the above-prepared mixture with 325 parts by weight of water to obtain a fermentation feed liquid, add 0.3% of the total volume of the fermentation liquid active dry yeast, and ferment in a sealed manner at 28° C. for 30 days to obtain a fermented mash.

[0053] Squeeze the fermented mash for 15 minutes under a pressure of 1 MPa and then filter, and the filt...

Embodiment 2

[0055] The following raw materials are taken in parts by weight: 60 parts of chicken feet, 15 parts of cane dates, 15 parts of blueberries, 12 parts of orange juice, 5 parts of Inonotus obliquus, 6 parts of Cordyceps militaris and 4 parts of star anise.

[0056] Wash the chicken feet valley and soak in water for 56 hours, drain the water and cook at 110°C for 15 minutes, and mix the steamed chicken feet valley with water at a mass ratio of 1:3. Crush dates and blueberries to 350mPa.s and mix with orange juice. Inonotus obliquus, Cordyceps militaris and star anise were crushed to 150 mesh, and baked at 200°C for 1 hour.

[0057] Mix the above-prepared mixture with 585 parts by weight of water to obtain a fermentation feed liquid, add 0.5% of the total volume of the fermentation liquid active dry yeast, and ferment in a closed manner at 32° C. for 20 days to obtain a fermented mash.

[0058] Squeeze the fermented mash for 10 minutes under the pressure of 3MPa and then filter, a...

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Abstract

The invention provides a raw material composition of Eleusine coracana wine, which contains Eleusine coracana, blueberry, orange juice, Inonotus obliquus, Cordyceps militaris and star aniseed. The obtained Eleusine coracana wine has soft taste, sweet, sour and tasty flavor and good sensory evaluation, is suitable for being consumed as health wine, and solves the problem that the Eleusine coracana wine in the prior art has a strong delayed effect and bad taste. The obtained Eleusine coracana wine has brownish red color, is clear, transparent, lustrous and full-bodied, has good appearance, thick and elegant flavor, soft taste and sweet, sour and tasty flavor, has unique sweet taste of star aniseed, high contents of total flavones and total cyanidins, and has antioxidant and anti-fatigue health effects.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a raw material composition of chicken feet grain wine, chicken feet grain wine and a preparation method and application thereof. Background technique [0002] Health wine is a health care product prepared or fermented from animal and plant materials and wine with the same origin of medicine and food. A large number of wine formulations and production methods used for health care, and the improvement of formulas and production methods in successive dynasties have also laid the foundation for the industrial development of modern health care wine. In recent years, with the development of social economy and the enhancement of people's health awareness, health wine has been paid more and more attention by people. [0003] Chicken feet valley is a unique crop in Tibet. It is a kind of corn. It is also known as dragon claw millet, dragon claw millet, duck foot barnyardgrass, African broo...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/025
Inventor 彭帮柱刘蓓胡婉峰张卓刘凤霞徐晓云潘思轶
Owner HUAZHONG AGRI UNIV
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