Sweet corn fermented wine and preparation method thereof

A technology of sweet corn and fermented wine, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of loss of nutrients, insufficient flavor of fermented wine products, and insufficient flavor of product characteristics, and achieve the effect of improving nutritional value and flavor

Inactive Publication Date: 2017-08-18
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the single type of distiller's yeast, simple raw materials and technological process, insufficient flavor of the finished fermented wine, loss of nutritional components, and insufficient flavor of the product, some of these factors have hindered the development of sweet corn fermentation and wine-making industry to some extent.

Method used

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  • Sweet corn fermented wine and preparation method thereof
  • Sweet corn fermented wine and preparation method thereof
  • Sweet corn fermented wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Sweet corn pretreatment: Screen high-quality sweet corn, peel and wash, and then thresh. The corn kernels were collected and packed in fresh-keeping bags, and stored in a -80°C refrigerator for later use.

[0040] 2. Homogenizing corn kernels: mix 2 kg of sweet corn kernels with distilled water at a material weight ratio of 1:1, beat with a mixer, and transfer to a fermentation tank. The total volume of the obtained corn slurry accounts for 80% of the volume of the fermentation tank . No need to add pectinase and cellulase.

[0041] 3. Adjustment of sugar content: Add white granulated sugar and adjust the sugar content to 150g / L.

[0042] 4. Fermentation strain inoculation: drop in yeast to make its concentration reach 100ppm, drop in koji and bran koji to make the concentration of both reach 32.5ppm and 67.5ppm respectively.

[0043] 5. Fermentation stage:

[0044] a) Place the fermenter filled with sweet corn fermentation liquid in a normal temperature environm...

Embodiment 2

[0052] 1. Sweet corn pretreatment: Screen high-quality sweet corn, peel and wash, and then thresh. The corn kernels were collected and packed in fresh-keeping bags, and stored in a -80°C refrigerator for later use.

[0053] 2. Homogenizing corn kernels: mix 2 kg of sweet corn kernels with distilled water at a material weight ratio of 1:1, beat with a mixer, and transfer to a fermentation tank. The total volume of the obtained corn slurry accounts for 80% of the volume of the fermentation tank . No need to add pectinase and cellulase.

[0054] 3. Adjustment of sugar content: Add white granulated sugar and adjust the sugar content to 150g / L.

[0055] 4. Fermentation strain inoculation: drop in yeast to make its concentration reach 150ppm, drop in koji and bran koji to make the concentration of both reach 32.5ppm and 67.5ppm respectively.

[0056] 5. Fermentation stage:

[0057] a) Place the fermenter filled with sweet corn fermentation liquid in a normal temperature environm...

Embodiment 3

[0065] 1. Sweet corn pretreatment: Screen high-quality sweet corn, peel and wash, and then thresh. The corn kernels were collected and packed in fresh-keeping bags, and stored in a -80°C refrigerator for later use.

[0066] 2. Homogenizing corn kernels: mix 2 kg of sweet corn kernels with distilled water at a material weight ratio of 1:1, beat with a mixer, and transfer to a fermentation tank. The total volume of the obtained corn slurry accounts for 80% of the volume of the fermentation tank . No need to add pectinase and cellulase.

[0067] 3. Adjustment of sugar content: Add white granulated sugar and adjust the sugar content to 100g / L.

[0068] 4. Fermentation strain inoculation: drop in yeast to make its concentration reach 150ppm, drop in koji and bran koji to make the concentration of both reach 32.5ppm and 67.5ppm respectively.

[0069] 5. Fermentation stage:

[0070] a) Place the fermenter filled with sweet corn fermentation liquid in a normal temperature environm...

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Abstract

The invention discloses sweet corn fermented wine and a preparation method thereof. The method comprises steps as follows: 1) selection, peeling and threshing of sweet corn; 2) stirring and pulping of sweet corn; 3) sweet corn treatment; 4) sugar degree adjustment; 5) inoculation with yeast, mouldy bran and Chinese koji; 6) primary fermentation; 7) after fermentation; 8) filtering; 9) ageing; 10) obtaining of a finished product. The sweet corn with high nutritional value is used, the influence of different corn treating methods on flavors of corn wine is analyzed by improving the pre-treatment method of corn and solving problems about yeast inoculation, the fermentation process, filtering and the like, and the fermented wine with the fragrance of sweet corn and high nutritional value is produced.

Description

technical field [0001] The invention relates to the application field of sweet corn, in particular to a sweet corn fermented wine and a preparation method thereof. Background technique [0002] As a kind of corn, sweet corn is one of the main vegetables in Europe, America, Korea and Japan. Compared with common corn, it has higher nutritional value and health care function, including lysine, protein, fatty acid, calcium, magnesium, selenium and multivitamins necessary for human body. The rich calcium contained in sweet corn can lower blood pressure; it also contains the "life element" selenium, which can enhance immunity and prevent chronic diseases such as diabetes and cardiovascular disease; the rich vitamins and minerals also make sweet corn It has the effects of softening blood vessels and lowering cholesterol. At present, the main processing directions of sweet corn include: corn flour, sweet corn juice, canned sweet corn, etc. But because fresh sweet corn maturity ti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 郭新波胡晓丹李全胡建广
Owner SOUTH CHINA UNIV OF TECH
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