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Black corn ear brewed wine rich in anthocyanin

A technology of corn ear and anthocyanin, which is applied in the field of health drinks, can solve the problems of anthocyanin loss and the like from degranulation of black corn

Inactive Publication Date: 2018-08-10
刘兰民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the problem of serious loss of anthocyanins in black corn threshing, and provide a black corn ear fermented wine rich in anthocyanins by directly crushing the ears of black corn

Method used

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  • Black corn ear brewed wine rich in anthocyanin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 Optimization of black corn ear fermentation process

[0025] 1. Pre-treatment of black corn ears

[0026] Pick mature black corn, remove bracts and impurities, remove moldy corn kernels, remove dust on the surface of black corn ears with a dust collector, rinse the surface of the corn, and dry; grind the dried black corn ears through a mechanical pulverizer, and sieve to obtain 60 Mesh corn flour; the finer the material, the better, which is conducive to the full contact between the starch hydrolytic enzyme and the material.

[0027] 2. Yeast activation

[0028] Weigh a certain amount of active dry yeast (ADY) for wine making, dissolve it in a 37°C constant temperature water bath with 2-5% glucose solution, and then move it to a 30°C constant temperature box for activation for 60-90 minutes. During the activation process, stir for 1 hour every 10 minutes. times; that is, it can be used as distiller's mother.

[0029] 3. Raw material fermentation

[0030] W...

Embodiment 2

[0033] Embodiment 2 Preparation of black corn fermented wine

[0034] 1. Fermentation

[0035] Grind 10kg of dried black corn ears through a mechanical pulverizer and sieve to obtain 60-mesh corn flour; weigh a certain amount of active dry yeast (ADY), dissolve it in a 37°C constant temperature water bath with 2% glucose solution, and transfer to 30 Activate in an incubator at ℃ for 90 minutes, stir once every 10 minutes during the activation process; weigh the sieved corn flour, mix it evenly according to the weight ratio of corn flour and water 1:3, add an appropriate amount of activated yeast, and adjust the initial pH4. 5. Inoculate yeast at 0.8g / L, plug the fermentation plug, and ferment in a fermenter at a fermentation temperature of 18°C; take samples at regular intervals to measure the alcohol and sugar levels during the fermentation process; the alcohol content is measured using the hydrometer method; the sugar content is measured using Fehling's reagent method; when...

Embodiment 3

[0048] Embodiment 3 Preparation of black corn fermented wine

[0049] 1. Fermentation

[0050] Grind 10kg of dried black corn ears through a mechanical pulverizer and sieve to obtain 60-mesh corn flour; weigh a certain amount of active dry yeast (ADY), dissolve it in a 37°C constant temperature water bath with 5% glucose solution, and transfer to 30 Activate in an incubator at ℃ for 60 minutes, stir once every 10 minutes during the activation process; weigh the sieved corn flour, mix evenly according to the weight ratio of corn flour and water 1:3, add an appropriate amount of activated yeast, and adjust the initial pH4. 5. Inoculate yeast at 0.8g / L, plug the fermentation plug, and ferment in a fermenter at a fermentation temperature of 18°C; take samples at regular intervals to measure the alcohol and sugar levels during the fermentation process; the alcohol content is measured using the hydrometer method; the sugar content is measured using Fehling's reagent method; when th...

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Abstract

The invention discloses black corn ear brewed wine rich in anthocyanin. The black corn ear brewed wine is prepared through the following steps that 1, primary fermentation is conducted, wherein bractsof black corn ears are removed, the black corn ears are smashed to obtain a mixture of corn and corncobs, water is added, activated yeast is inoculated, and fermentation is conducted after the pH isadjusted to be 4.0-5.0; when the sugar content reaches 4-8% (by weight percent), and the alcoholic strength reaches 8-12%, filtration is conducted to obtain fermentation liquor; 2, after fermentationis conducted, wherein at the temperature of 15-20 DEG C, fermentation is conducted for 15-25 days to obtain raw black corn liquor; 3, the filter residues obtained after filtration in the first step are soaked with edible pure alcohol and filtered to collect filter liquor; 4, the alcoholic strength of the raw black corn liquor is adjusted to be 40-60% with the filter liquor obtained in the third step, and the black corn ear brewed wine rich in anthocyanin is obtained. The brewed wine contains a lot of anthocyanin, the nutrition and health care value is improved, and the problem that in the block corn threshing process, the anthocyanin loss is high is solved.

Description

technical field [0001] The invention belongs to the technical field of health drinks, and in particular relates to anthocyanin-rich black corn ear fermented wine. Background technique [0002] Black corn (Black corn), also known as black glutinous rice, is a special type of corn. The cuticle of its grains deposits melanin in varying degrees, and its appearance is black and shiny. Black corn contains protein (about 13-15%), amino acid, fat (about 5%), water-soluble melanin, minerals, total flavonoids and crude fiber, etc., and its nutritional content is significantly higher than that of other cereal crops. Black corn has the effects of nourishing blood, anti-fatigue, anti-cancer, anti-oxidation, etc. It has the effects of preventing heart disease, preventing arteriosclerosis, lowering cholesterol, preventing and treating high blood pressure, etc. [0003] anthocyanin( Anthocyanidin ) is a class of water-soluble pigments widely present in plants, belonging to flavonoid compo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 刘兰民
Owner 刘兰民
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