Low-alcohol-content yellow rice wine rich in anthocyanin and production method of wine

A technology containing anthocyanin and a production method, which is applied to low-alcohol yellow rice wine rich in anthocyanin and its production field, can solve the problem of superficial research on representative functional components of yellow rice wine, no specific positioning of functional evaluation, and lack of personalized characteristic products. and other problems, to achieve the effect of enhancing immunity, improving nutrition and health care value, and adapting to a wide range of people.

Inactive Publication Date: 2018-10-09
SHAANXI SCI TECH UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current rice wine products also have a single variety, lack of personalized characteristic products, superficial research on r

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. The purple glutinous rice, black glutinous millet, and Yangxian fragrant rice are peeled with a rice mill respectively, and the peeling rate is 12%.

[0023] 2. Pulverize the peeled rice bran of purple glutinous rice and black glutinous millet in step 1 through a 60-mesh sieve, soak in 50% alcohol obtained by distilling rice wine grains according to the ratio of material to liquid 1g:10mL, soak at room temperature for 3 hours, The anthocyanin extract is obtained, and the extract is dealcoholized and concentrated to an anthocyanin concentration ≥ 600mg / 100mL to obtain a dealcoholized concentrated solution.

[0024] 3. Sieve the purple glutinous rice, black glutinous millet and Yangxian fragrant glutinous rice after peeling in step 1 to remove broken rice, soil and sand, and remove impurities, then take 1000g of purple glutinous rice, 500g of black glutinous millet, and Yangxian fragrant glutinous rice 300g, soak in clean water at room temperature for 4 days, remove an...

Embodiment 2

[0029] 1. The purple glutinous rice, black glutinous millet, and Yangxian fragrant rice are peeled with a rice mill respectively, and the peeling rate is 15%.

[0030] 2. Pulverize the peeled rice bran of purple glutinous rice and black glutinous millet in step 1 through an 80-mesh sieve, soak in alcohol with a volume concentration of 60% obtained by distillation of rice wine distiller's grains according to the ratio of material to liquid 1g:20mL, soak at room temperature for 4 hours, The anthocyanin extract is obtained, and the extract is dealcoholized and concentrated to an anthocyanin concentration ≥ 600mg / 100mL to obtain a dealcoholized concentrated solution.

[0031] 3. Sieve the purple glutinous rice, black glutinous millet and Yangxian fragrant glutinous rice after peeling in step 1 to remove broken rice, soil and sand, and remove impurities, then take 1000g of purple glutinous rice, 1000g of black glutinous millet, and Yangxian fragrant glutinous rice 500g, soak in cle...

Embodiment 3

[0036] 1. The purple glutinous rice, black glutinous millet, and Yangxian fragrant rice are peeled with a rice mill respectively, and the peeling rate is 13%.

[0037] 2. Pulverize the peeled purple glutinous rice and black glutinous millet in step 1 through an 80-mesh sieve, soak in alcohol with a volume concentration of 55% obtained by distilling rice wine grains according to the ratio of material to liquid 1g:15mL, soak at room temperature After 4 hours, an anthocyanin extract was obtained, and the extract was dealcoholized and concentrated to an anthocyanin concentration ≥ 600mg / 100mL to obtain a dealcoholized concentrated solution.

[0038] 3. Sieve the purple glutinous rice, black glutinous millet and Yangxian fragrant glutinous rice after peeling in step 1 to remove broken rice, soil and sand, and remove impurities, then take 1000g of purple glutinous rice, 800g of black glutinous millet, and Yangxian fragrant glutinous rice 400g, soak in clean water at room temperature...

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PUM

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Abstract

The invention discloses low-alcohol-content yellow rice wine rich in anthocyanin and a production method of the wine. The method includes the steps: taking purple glutinous rice, black glutinous foxtail millets and Yangxian fragrant rice as raw materials, peeling the purple glutinous rice and the black glutinous foxtail millets and then crushing the purple glutinous rice and the black glutinous foxtail millets into powder, adding the powder into yellow rice wine fermented products after primary fermentation, jointly performing post-fermentation and then performing molecular distillation or reduced pressure distillation to obtain the low-alcohol-content yellow rice wine rich in anthocyanin; or peeling the purple glutinous rice and the black glutinous foxtail millets and then crushing the purple glutinous rice and the black glutinous foxtail millets into powder, soaking the powder in alcohol obtained by yellow rice wine vinasse distillation, extracting the anthocyanin, adding the anthocyanin into the low-alcohol-content yellow rice wine and performing blending to obtain the low-alcohol-content yellow rice wine rich in anthocyanin. The low-alcohol-content yellow rice wine rich in anthocyanin has the effects of resisting oxidation, reducing blood fat, nourishing yin, protecting body fluids and the like, retains excellent style and beneficial components of traditional Chinese yellowrice wine, is a more comfortable in taste, more comfortable and safer to drink, wider in intended population and is new high-quality functional yellow rice wine. The alcohol content of the yellow rice wine is greatly reduced, irritation and harm of the alcohol to human bodies are decreased, and the risk of drunkenness is reduced.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to anthocyanin-rich rice wine with low alcohol content and a production method thereof. Background technique [0002] Yellow rice wine is a special product of our country. It is also known as the world's three major ancient wines together with beer and wine. Its brewing technology is unique and has become a typical representative and model of the oriental brewing industry. It contains more than 5,000 years of Chinese historical and cultural accumulation and enjoys the reputation of "national wine". . Rice wine has the characteristics of soft wine, full body, mellow wine taste, rich nutrition, low alcohol content, diet and medical treatment, etc., which is very suitable for the new trend of consumption value in today's society. Xiecun rice wine is a well-known traditional and historical wine. It is known as "Shaoxing Jiafan in the south and Xiecun Huadiao in th...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/025
Inventor 耿敬章李新生解修超肖玉祥周浦益吴东平王华翟树峰王玉龙
Owner SHAANXI SCI TECH UNIV
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