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Chinese rice wine low-ethanol beverage and preparation method thereof

A technology of low-alcohol beverages and sweet fermented rice, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, can solve problems such as not being suitable for excessive drinking, avoid residual risks, realize clarification, and suppress impurities. The effect of bacterial growth

Active Publication Date: 2019-04-02
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing sweet wine brewed beverage products generally refer to sweet rice wine, which is an alcoholic drink with an alcohol content ≥ 8% vol (20°C), and it is not suitable to drink too much

Method used

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  • Chinese rice wine low-ethanol beverage and preparation method thereof
  • Chinese rice wine low-ethanol beverage and preparation method thereof
  • Chinese rice wine low-ethanol beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Screening of lactic acid bacteria

[0035] 1. Isolation and purification of strains

[0036] Under sterile conditions, 100-fold, 1000-fold, and 10000-fold gradient dilutions were performed on the rice wine mash samples. Take 0.2mL of each of the three dilution gradient samples, spread them on the MRS plate medium containing 0.1% bromocresol green, and culture them in a sterile environment at 30°C for 2-3 days, pick the colonies that turn yellow on the plate around the strains, Multiple streak passages were performed on MRS plates until pure strains were obtained. After the isolated strains were tested by Gram staining, contact enzyme reaction, indole test and lactic acid acidification ability test, 78 strains of lactic acid bacteria were preliminarily screened out, numbered RHJ1-RHJ78.

[0037] Among them, the rice wine mash samples were from naturally fermented rice wine; the MRS medium was purchased from Huankai Microorganisms.

[0038] 2. Screening of acid-resista...

Embodiment 2

[0052] Effect of rice saccharification liquid on the proliferation of Pediococcus pentosaceae RHJ68

[0053] (1) Preparation of rice saccharification solution

[0054] The ratio of rice to water is 1:1, 1:1.2, 1:1.5, 1:2.0, 1:2.5, and the saccharifying agent is added at the rate of 70U α-amylase and 560U glucoamylase per g of rice, and stir evenly. Enzymolysis at 60°C for 2 hours, cooled, and set aside.

[0055] (2) Effect of rice saccharification liquid on the proliferation of RHJ68

[0056] The rice saccharification solution prepared in step (1) with different material-to-water ratios was sterilized at 121°C for 15 minutes, and the amount of bacteria inserted was 10 5 RHJ68 above cfu / mL was cultured at 30°C for 48 hours, and the colonies were counted. The MRS broth medium was used as the control group. Such as Image 6 As shown, the proliferation effect of the rice saccharification liquid prepared at the material-water ratio of 1:1.5 was equivalent to that of the MRS bro...

Embodiment 3

[0059] Effect of Lactic Acid Bacteria on Fermentation Flavor of Fermented Rice

[0060] Pediococcus pentosaceae RHJ68, Lactobacillus plantarum, and Lactobacillus casei were used as enhanced strains, commercially available sweet wine koji was used as the control group, and rice saccharification solution prepared with a material-to-water ratio of 1:1.5 was used as the lactic acid bacteria proliferation medium. Then add 1% to the cooked glutinous rice mixed with sweet wine koji, seal with double-layer gauze, and ferment and cultivate at 30±2°C for 2 days. The design scheme and results are shown in Table 2. As shown in Table 2, the acid production performance of the treatment group added with lactic acid bacteria was better than that of the control group CK during the fermentation period, and the acid production of treatment group 4, namely the addition of Pediococcus pentosaceae RHJ68, was the highest. Treatment 1, treatment 3 and treatment 4 can all get fermented fermented ferme...

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Abstract

The invention discloses a Chinese rice wine low-ethanol beverage and a preparation method thereof. The method comprises the following steps of (1) preparing cooked polished glutinous rice; (2) addingamylases and glucoamylase to steamed cooked rice, performing enzymolysis treatment, then performing bottling, performing sterilization, performing cooling, performing inoculation with lactic acid bacteria of pediococcus pentosaceus RHJ68 and the like, and performing fermentation to obtain lactic acid bacteria fermentation liquid; (3) adding purified water, sweet distiller's yeast and the lactic acid bacteria fermentation liquid to the cooled cooked polished glutinous rice, and performing fermentation so as to obtain sweet wine mash; (4) performing cooling treatment on the sweet wine mash for 1-5 days, and performing filtration so as to obtain Chinese rice wine; and (5) adjusting the sugar degree and the acidity of the Chinese rice wine, performing filling, and performing sterilization so as to obtain the Chinese rice wine low-ethanol beverage. According to the Chinese rice wine low-ethanol beverage and the preparation method thereof disclosed by the invention, rice saccharification liquid is used as a natural culture medium for enlarged culture of lactic acid bacteria, the lactic acid bacteria are supplemented to the sweet distiller's yeast, and artificially-controlled reinforced fermentation is performed, so that the acidity of the wine mash at the fermentation initial stage can be quickly increased, the effect of restraining infectious microbes can be achieved, and favorablefermentation flavor and taste can be given to the Chinese rice wine; and the product namely the Chinese rice wine low-ethanol beverage is free from food additives, and is a low-ethanol beverage havingcleaning label and being suitable for old people and young people.

Description

technical field [0001] The invention relates to the technical field of beverage preparation, in particular to a sweet fermented low-alcohol beverage and a preparation method thereof. Background technique [0002] Tianjiu niang is a traditional fermented food made from glutinous rice, which is cooked and mixed with sweet wine koji for fermentation. Nutrients for digestion and absorption are suitable for all ages. They also have the functions of promoting appetite, helping digestion, warming cold and tonifying deficiency, refreshing and relieving fatigue, quenching thirst and relieving heat, promoting blood circulation, and moisturizing skin. The dominant bacteria in sweet wine koji are Aspergillus such as Rhizopus oryzae, Aspergillus niger and Mucor, which are rich in amylase, glucoamylase and a small amount of protease, which can hydrolyze starch in rice into dextrin, maltose, oligosaccharides, Soluble carbohydrates such as sugar and organic acids degrade proteins into smal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12R1/01
CPCC12G3/02
Inventor 林晓姿苏昊何志刚任香芸李维新梁璋成林晓婕
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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