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Brewing technology of healthy selenium-enriched Baijiu

A healthy, selenium-enriched technology, applied in the field of selenium-enriched wine, can solve the problems of not being able to directly produce selenium-enriched liquor, and achieve the effects of weakening molecular movement activity, ensuring selenium content, and reducing molecular distance

Inactive Publication Date: 2018-11-06
安徽省金裕皖酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional Chinese liquor is produced by distillation and extraction. It is fragrant and delicious, and is loved by consumers. However, selenium-containing substances and other components with high boiling points cannot be extracted into liquor by distillation, so selenium-enriched liquor cannot be directly produced.

Method used

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  • Brewing technology of healthy selenium-enriched Baijiu
  • Brewing technology of healthy selenium-enriched Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Preparation of selenium-enriched brewed wine

[0033] ① Grain soaking: Weigh selenium-enriched rice and degerminated selenium-enriched corn, and soak them in water respectively. The criterion for judging the end of soaking is that the grains are pinched into powder with fingers and have no grain core;

[0034] ②Steaming: Mix the soaked selenium-enriched rice and degerminated selenium-enriched corn in proportion, and transfer them into a cooking pot, control the steam pressure at 0.1-0.2MPa, keep the pressure for 15-20min after rounding the steam, and judge the cooking termination node The standard is that the food is cooked but not greasy, cooked but not rotten, and there is no heart in it;

[0035] ③Saccharification: transfer the cooked grains to the mashing pot while it is hot, stir and cool, add saccharified red koji mixed with koji after the temperature drops to 35°C, keep warm and saccharify, and make mash;

[0036] ④Fermentation: During the saccharification p...

Embodiment 2

[0066] (1) Preparation of selenium-enriched brewed wine

[0067] ① Grain soaking: Weigh selenium-enriched rice and degerminated selenium-enriched corn, and soak them in water respectively. The criterion for judging the end of soaking is that the grains are pinched into powder with fingers and have no grain core;

[0068] ②Steaming: Mix the soaked selenium-enriched rice and degerminated selenium-enriched corn in proportion, and transfer them into a cooking pot, control the steam pressure at 0.1-0.2MPa, keep the pressure for 15-20min after rounding the steam, and judge the cooking termination node The standard is that the food is cooked but not greasy, cooked but not rotten, and there is no heart in it;

[0069] ③Saccharification: transfer the cooked grains to the mashing pot while it is hot, stir and cool, add saccharified red koji mixed with koji after the temperature drops to 35°C, keep warm and saccharify, and make mash;

[0070] ④Fermentation: During the saccharification p...

Embodiment 3

[0119] Using Example 1, Example 2, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, and Comparative Example 5 to prepare selenium-enriched liquor, the wine body style characteristics of the prepared selenium-enriched liquor: clear and transparent, mellow and rich , Delicate and soft, sweet and refreshing harmony, pleasant fragrance, comfortable after drinking.

[0120] The content of the base wine prepared in Example 1, Comparative Example 1, and Comparative Example 2 after aging was analyzed, and the results are shown in Table 1. The difference between Example 1 and Comparative Example 1 and Comparative Example 2 is that in Example 1, the distilled liquor was matured for one year, in Comparative Example 1, the distilled liquor was stored naturally for one year, and in Comparative Example 2, the distilled liquor was subjected to three-year aging treatment. years of natural storage.

[0121] Table 1 Analysis results of base wine conte...

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Abstract

The invention discloses a brewing technology of healthy selenium-enriched Baijiu, and relates to the technical field of selenium-enriched liquor. The technology comprises the following steps of (1) preparation of selenium-enriched brewed liquor, (2) preparation of distilled Baijiu and (3) preparation of the selenium-enriched Baijiu. The brewed liquor has low ester and aldehyde contents and higheralcohol and lactic acid contents; the ester and aldehyde contents of the first-cut distilled liquor are high, and the higher alcohol and lactic acid contents are lower; by combining the brewed liquorand the first-cut distilled liquor, component complementing and quantity relative ratio coordination are achieved, and not only can the traditional flavor of a liquor body be guaranteed, but also whenthe combined Baijiu is drunk, balance of human body vasoconstriction and angiectasis can be achieved to make blood circulation of the human body always in the normal state; the healthy selenium-enriched Baijiu is tasty and delicious, and a person feels comfortable after drinking and is not prone to be drunk.

Description

Technical field: [0001] The invention relates to the technical field of selenium-enriched wine, in particular to a brewing process of healthy selenium-enriched liquor. Background technique: [0002] Selenium is an essential trace element for the human body, and has very important physiological functions: (1) enhance human immunity and delay human aging; (2) selenium in the human body can be combined with mercury, lead, arsenic, cadmium, etc. to form an inactive (3) Appropriate selenium supplementation can finally remove about 90% of hepatitis B virus; (4) Selenium can remove free radicals that produce cancer in the human body, and block cancer cells in a targeted manner. The energy supply of cells, inhibit the division and proliferation of cancer cells, and cause cancer cells to die; (5) to prevent the occurrence of cardiovascular and cerebrovascular diseases, by improving the function of the heart muscle, reducing blood lipids, and inhibiting the effects of smoking, mental ...

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 段兆法
Owner 安徽省金裕皖酒业有限公司
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