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Preparation method of sugar-free black rice wine

A black rice wine and sugar-free technology, which is applied in the field of food deep processing, can solve the problems of high sugar content of rice wine and lack of nutrients in distilled wine, etc., and achieve the effect of solving high sugar, strong health functions, and lack of nutrients

Pending Publication Date: 2019-02-01
湖南氿芝霖生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to address the deficiencies in the above-mentioned prior art, to provide a method for preparing sugar-free black rice wine, which solves the problems of excessive sugar in rice wine and lack of nutrients in distilled wine by adopting the method of combining microbial fermentation and biotechnology. Problem; the main process point of this method is to remove the bran from the black rice, first extract the melanin solution from the bran, then concentrate the melanin solution, and filter the concentrated solution at low temperature

Method used

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  • Preparation method of sugar-free black rice wine
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  • Preparation method of sugar-free black rice wine

Examples

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Effect test

Embodiment 1

[0035] The preparation method of the sugar-free type black rice wine of the present embodiment, comprises the steps:

[0036] 1. Preparation of melanin solution: black rice bran—cleaning—soaking—extraction—vacuum concentration—low temperature filtration—storage for later use;

[0037] 1.1 Black rice bran: The bran is the leftovers produced during the process of making black rice through a hulling machine. The bran of black rice is dark brown or purple red. Select black rice bran with normal color to remove mildew, rot and other impurities.

[0038] 1.2 Cleaning: Wash the bran in running water to remove dust and other debris.

[0039] 1.3 Soaking: Put the washed bran in the extraction pot and soak in purified water for 30 minutes at room temperature to soften the epidermal tissue.

[0040] 1.4 Extraction: Heat in the extraction pot, the temperature is controlled at 95°C, and the extract is collected when the bran turns beige or light yellow from the sight glass, and then filt...

Embodiment 2

[0061] The preparation method of the sugar-free type black rice wine of the present embodiment, comprises the steps:

[0062] 1. Preparation of melanin solution: black rice bran—cleaning—soaking—extraction—vacuum concentration—low temperature filtration—storage for later use;

[0063] 1.1 Black rice bran: The bran is the leftovers produced during the process of making black rice through a hulling machine. The bran of black rice is dark brown or purple red. Select black rice bran with normal color to remove mildew, rot and other impurities.

[0064] 1.2 Cleaning: Wash the bran in running water to remove dust and other debris.

[0065] 1.3 Soaking: Put the washed bran in the extraction pot, soak for 35mi in purified water at room temperature to soften the epidermal tissue.

[0066] 1.4 Extraction: Heat in the extraction pot, the temperature is controlled at 90°C, and the extract is collected when the bran turns beige or light yellow from the sight glass, and then filtered.

...

Embodiment 3

[0087] The preparation method of the sugar-free type black rice wine of the present embodiment, comprises the steps:

[0088] 1. Preparation of melanin solution: black rice bran—cleaning—soaking—extraction—vacuum concentration—low temperature filtration—storage for later use;

[0089] 1.1 Black rice bran: The bran is the leftovers produced during the process of making black rice through a hulling machine. The bran of black rice is dark brown or purple red. Select black rice bran with normal color to remove mildew, rot and other impurities.

[0090] 1.2 Cleaning: Wash the bran in running water to remove dust and other debris.

[0091] 1.3 Soaking: Put the cleaned bran in the extraction pot and soak for 40 minutes in purified water at room temperature to soften the epidermal tissue.

[0092] 1.4 Extraction: Heat in the extraction pot, the temperature is controlled at 85°C, and the extract is collected when the bran turns beige or light yellow from the sight glass, and then fil...

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Abstract

The invention discloses a preparation method of sugar-free black rice wine. The preparation method sequentially includes steps: 1, preparing melanin liquid: cleaning black rice bran husk, soaking, extracting, vacuum concentrating, filtering at low temperature, and storing for standby use; S2, preparing a wine cleaning and soaking raw materials, steaming, cooling, adding distiller's yeast, saccharifying for fermentation, and distilling; S3, adding standby concentrated melanin liquid into wine liquid obtained by distillation according a certain proportion, and stirring sufficiently to enable the wine liquid to be fully mixed with the melanin liquid; S4, filtering: filtering wine liquid after being mixed; S5, cellaring: putting the wine liquid after being filtered in a constant-temperature cellar for storage; S6, filling, sealing, boxing, and testing qualification according to specified product standards before leaving factories. The black rice wine obtained by the method has stronghealthcare function, can realize medicinal-edible effect after being drunk and has good treatment effect on alcoholic hepatitis.

Description

technical field [0001] The invention relates to the technical field of food deep processing, in particular to a preparation method of sugar-free black rice wine. Background technique [0002] Black rice belongs to rice and has a different fragrance from ordinary rice. It is a kind of characteristic variety formed by long-term cultivation of the grass rice. The rice grains are oblong in appearance, the rice husk is taupe, and the rice grains are purple, red or dark brown. It is rich in nutrition and has high food and medicinal value. It is known as the "black pearl" and "the king of rice in the world". [0003] For a long time, more and more people have widely recognized the nutrition and health care functions of black rice, but people's eating method of black rice is relatively single, mainly used to cook porridge or make yellow rice wine. Although the nutritional value of yellow rice wine is high, its sugar content is high (the sugar content of common black rice yellow win...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/055C12H6/02
CPCC12G3/02C12G3/04
Inventor 蒋武陈立新吕定华
Owner 湖南氿芝霖生物科技股份有限公司
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