Haw yellow rice wine brewing method and high-flavonoid-content haw yellow rice wine

Abstract

The invention belongs to the technical field of wine brewing and relates to high-flavonoid-content haw yellow rice wine and a brewing method thereof. The flavonoid content of the haw yellow rice wineis not lower than 46.51mg / L. The brewing method mainly includes steps: uniformly mixing well-steamed haw powder with culture saccharification fermented grains, wherein a consumption ratio of a haw rawmaterial to a grain raw material is 1:2, 1:3 or 1:4; performing inoculation of cultured seeding yeast secondary seeds according to a content of 6 million / mL of the total volume of fermentation liquor, replenishing soft water being 1-1.8 times of the total weight of raw materials, well mixing, sealing, and performing low-temperature fermentation for 14d at 15-25 DEG C to obtain well-fermented winewith dregs; filtering to obtain the haw yellow rice wine. The flavonoid content is increased to 46.51mg / L from about 10mg / L in traditional haw wine, and healthcare effects of the haw wine are improved. By addition of an appropriate amount of haw leaves in fermentation and addition of the fermented wine with dregs for after-fermentation, the flavonoid content can be further increased, and accordingly healthcare effects are improved.

Description

technical field [0001] The invention relates to hawthorn rice wine with high flavonoid content and a brewing method of the rice wine, belonging to the technical field of wine making. Background technique [0002] Hawthorn (CrataeguspinnatifidaBge.) is the fruit of the Rosaceae Hawthorn plant, also known as Shanlihong (CrataeguspinnatifidaBge.var.major N.E.Br.), also known as hawthorn fruit, mountain pear, red fruit, etc. in different regions. Hawthorn trees are generally born in valleys or mountain shrubs. They have strong adaptability and are widely distributed in my country. The main production areas are Liaoyang and Benxi in Liaoning Province, Qingzhou and Tai'an in Shandong Province, Xinglong and Qinglong in Hebei Province, Jincheng in Shanxi Province, etc. . [0003] Hawthorn is rich in nutrients and contains almost all the nutrients of the fruit, especially the high content of organic acids, flavonoids and vitamins. Due to the excellent quality of hawthorn, there are ...

AI Technical Summary

Problems solved by technology

[0005] Due to the low sugar content and high acid content of hawthorn, the main problems in making wine with hawthorn are: when adding sugar to fermentation, too high sugar content will inhibit the fermentation of yeast, and the fermentation alcohol degree is generally 10%-12% (V / V ), and the main functional components in hawthorn - flavonoids can only have a higher mobility when the alcohol content is higher (≥ 15% (V / V)), so the flavonoid content of the hawthorn wine obtained by the prior art Second, due to the high content of organic acids in hawthorn, the base wine of hawthorn fermented with sugar generally needs to undergo acid reduction treatment to make hawthorn wine with a suitable taste, and the acid reduction treatment often loses part of the flavonoids, further reducing The content of functional components in the finished wine; the third is that when making hawthorn wine by soaking method, in order to balance the taste, it is generally necessary to add sugar. violating

The existence of these problems makes the health-care effect of hawthorn wine limited, has caused the development of hawthorn wine to be slow

Images