Black rice wine and preparation method thereof

A production method and technology for black rice wine, applied in the field of winemaking, can solve the problems of loss of anthocyanins, affecting the health care value of black rice, etc., and achieve the effects of high wine yield, reduced loss of anthocyanins, and rich nutrients.

Active Publication Date: 2018-05-04
孝感麻糖米酒有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that the distribution of anthocyanins in black rice decreases sharply from the surface of brown rice grains to the inside, and is mainly concentrated in the outer skin, which is less than 10% by weight. The health value of black rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of black rice wine, comprises the following steps:

[0031] (1) Using brown rice grains of black glutinous rice as raw materials, separate them through the rice milling process to obtain bran powder and polished rice grains;

[0032] (2) Process the bran powder obtained in step (1) into superfine bran powder with a particle size of less than 1000 meshes by means of freeze-jet grinding, then degrease and extract with absolute ethanol for 20 minutes, dilute and dry naturally to obtain degreased superfine bran powder, and set aside;

[0033] (3) Soak the polished rice grains obtained in step (1) in 1.5 times the weight of water, microwave at 750W for 2 minutes, mix and beat, steam for 40 minutes, spray purified water 5 times the weight of rice to cool, and then add 0.01 times the weight of rice Weight of sweet wine koji, fermented for 3 days, filtered to obtain initial rice wine;

[0034] (4) Add the degreased superfine bran powder obtained in...

Embodiment 2

[0039] A kind of preparation method of black rice wine, comprises the following steps:

[0040] (1) Using brown rice grains of black glutinous rice as raw materials, separate them through the rice milling process to obtain bran powder and polished rice grains;

[0041] (2) Process the bran powder obtained in step (1) into superfine bran powder with a particle size of less than 1000 meshes by means of freeze-jet grinding, then degrease and extract with absolute ethanol for 30 minutes, dilute and dry naturally to obtain degreased superfine bran powder, and set aside;

[0042] (3) Soak the polished rice grains obtained in step (1) in 1.6 times the weight of water, microwave at 750W for 3 minutes, mix and beat, steam for 45 minutes, spray purified water 8 times the weight of rice to cool, and then add 0.015 times the weight of rice weight of sweet wine koji, fermented for 5 days, and filtered to obtain initial rice wine;

[0043] (4) Add the degreased superfine bran powder obtain...

Embodiment 3

[0048] A kind of preparation method of black rice wine, comprises the following steps:

[0049] (1) Using brown rice grains of black glutinous rice as raw materials, separate them through the rice milling process to obtain bran powder and polished rice grains;

[0050] (2) Process the bran powder obtained in step (1) into superfine bran powder with a particle size of less than 1000 meshes by means of freeze-jet grinding, then degrease and extract with absolute ethanol for 20 minutes, dilute and dry naturally to obtain degreased superfine bran powder, and set aside;

[0051] (3) Soak the polished rice grains obtained in step (1) in 1.6 times the weight of water, microwave at 750W for 2 minutes, mix and beat, steam for 45 minutes, spray purified water 5 times the weight of rice to cool, and then add 0.015 times the weight of rice Weight of sweet wine koji, fermented for 3 days, filtered to obtain initial rice wine;

[0052](4) Add the degreased superfine bran powder obtained in...

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Abstract

The invention provides black rice wine and a preparation method of the black rice wine. The method comprises the steps of taking coarse black glutinous rice as a raw material, separating chaff powderfrom refined rice for separate treatment in a rice milling procedure, performing refrigeration, jet milling and degreasing to process into degreased superfine chaff powder, performing soaking, microwave irradiation, mixing, beating, steaming and fermentation on the refined rice to form initial rice wine, adding the degreased superfine chaff powder into the initial rice wine, and performing ageingby the action of a fruit body of a mature abalone mushroom to form the black rice wine. Anthocyanin is mainly concentrated in the chaff powder, and not exposed to a high-temperature environment, and the loss of anthocyanin is effectively reduced. The chaff powder is degreased; the refined rice soaked in water is subjected to the microwave irradiation, so that a lipolytic enzyme is destroyed; the rise of a fatty acid value in the refined rice is avoided; the chaff powder and the refined rice are treated separately to avoid acidification in an ageing or fermentation process; and the quality damage of the black rice wine is avoided.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a black rice wine and a preparation method thereof. Background technique [0002] Existing black rice wine generally takes black rice as main raw material, utilizes traditional yellow rice wine brewing technique to produce and obtain. In comparison, black rice wine contains more amino acids, vitamins, anthocyanins, carotene, selenium, zinc and other trace elements than traditional rice wine, and has higher nutritional value. [0003] The color of black rice is formed by the deposition of anthocyanins in the pericarp and seed coat. Anthocyanins belong to flavonoid polyphenol compounds, which are glycosides formed by the combination of anthocyanins and various sugars through glycosidic bonds. In addition to giving plants rich colors, anthocyanins also have physiological functions such as anti-oxidation, anti-inflammation, lowering blood lipids, and inhibiting tumor formation. Stu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12H1/02
CPCC12G3/02C12G3/04C12H1/02
Inventor 肖端武李火宇
Owner 孝感麻糖米酒有限责任公司
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