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Oat sugarcane wine and brewing method thereof

A technology of sugarcane wine and oatmeal, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of high sugar content and lack of aroma, and achieve the effect of comfortable fruity aroma, nutritional content retention, and outstanding aroma

Inactive Publication Date: 2019-05-14
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there have been many reports on the use of sugarcane to make wine: for example, CN201810693848.5 discloses a sugarcane wine with good transparency; another example is CN201310408456.7 discloses a sugarcane wine, which contains sugarcane and bio-fermentation produced Double nutritional ingredients, rich in amino acids needed by the human body, and fruit acids unique to sugarcane wine; however, although sugarcane is used as a raw material for winemaking, it has high sugar content, but it lacks aroma

Method used

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  • Oat sugarcane wine and brewing method thereof
  • Oat sugarcane wine and brewing method thereof
  • Oat sugarcane wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of brewing method of oat cane wine, such as figure 1 shown, including the following steps:

[0033] (1) Raw material selection: oat grains are full and complete, without mildew or moth, and uniform in color; purple-skinned sugarcane is uniform in thickness, bright in color, with hoarfrost, the darker the color, the better, and free of moth.

[0034] (2) Raw material processing: Bake oatmeal in the oven at 120°C for 20 minutes until it produces a burnt aroma, crush until the meat is rotten and the skin is not rotten, add 4 parts of water to 1 part of oatmeal, cook in a pressure cooker at high temperature for 15 minutes, and cool to Adjust the pH to 4.5 with citric acid at 66°C, add 0.2 parts of α-amylase to 1 part of oats, and saccharify for 4 hours to obtain saccharified mash; wash the sugarcane and press to obtain sugarcane juice;

[0035] (3) Composition adjustment: mix the saccharification mash and sugarcane juice according to the volume ratio of 1:1, then ad...

Embodiment 2

[0042] (1) Raw material selection: oat grains are full and complete, without mildew or moth, and uniform in color; purple-skinned sugarcane is uniform in thickness, bright in color, with hoarfrost, the darker the color, the better, and free of moth;

[0043] (2) Raw material processing: Bake oatmeal in an oven at 130°C for 15 minutes until it produces a burnt aroma, crush until the meat is rotten and the skin is not rotten, add 5 parts of water to 1 part of oatmeal, cook in a pressure cooker for 15 minutes at high temperature, and cool to Adjust the pH to 5.0 with citric acid at 66°C, add 0.3 parts of α-amylase to 1 part of oats, and saccharify for 4 hours to obtain saccharified mash; wash the sugarcane and press to obtain sugarcane juice;

[0044] (3) Composition adjustment: mix the saccharification mash and sugarcane juice according to the volume ratio of 1:1.5, then add white sugar to adjust the final sugar content to 25°Bx, adjust the pH to 4.0 with citric acid, and obtain ...

Embodiment 3

[0051] (1) Raw material selection: oat grains are full and complete, without mildew or moth, and uniform in color; purple-skinned sugarcane is uniform in thickness, bright in color, with hoarfrost, the darker the color, the better, and free of moth;

[0052] (2) Raw material processing: Bake oatmeal in an oven at 150°C for 20 minutes until it produces a burnt aroma, crush it until the meat is rotten and the skin is not rotten, add 4 parts of water to 1 part of oat flour, cook in a pressure cooker for 15 minutes at high temperature, and cool to At 67°C, adjust the pH to 5.0 with citric acid, add 0.2 parts of α-amylase to 1 part of oats, and saccharify for 4.5 hours to obtain saccharified mash; wash the sugarcane and press to obtain sugarcane juice;

[0053] (3) Composition adjustment: mix the saccharification mash and sugarcane juice according to the volume ratio of 1:1, then add white sugar to adjust the final sugar content to 20°Bx, adjust the pH to 4.0 with citric acid, and o...

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Abstract

The invention discloses a brewing method of oat sugarcane wine, and belongs to the field of deep processing of agricultural products. The brewing method comprises the main steps of raw material selection, raw material treatment, composition adjustment, first-round fermentation, post treatment, second-round fermentation, distillation, finished wine blending and the like. By means of the brewing method, oat and sugarcane are organically combined and complement each other, the utilization rate of raw materials is increased, and nutrient compositions are kept to the greatest degree; the oat sugarcane wine produced by means of the process is clear, transparent, outstanding in roasted oat aroma, capable of being accompanied with comfortable fruit aroma, sweet and sour and refreshing; the wine isrich in nutrient and contains polyphenol, amino acid, linoleic acid and the like.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to an oat sugarcane wine and a brewing method thereof. Background technique [0002] Oatmeal has high nutritional value and is a low-sugar, high-nutrition, high-energy food. Oatmeal is rich in dietary fiber, which can promote gastrointestinal motility, facilitate defecation, low calorie, low glycemic index, lower fat and blood sugar, and is also one of the high-end supplements. In 1997, the U.S. FDA recognized oats as a functional food, which has the effect of lowering cholesterol and stabilizing blood sugar. Among the "Top Ten Healthy Foods in the World" selected by the American "Time" magazine, oats ranked fifth, and they are the only cereals on the list. The β-glucan in oatmeal can slow down the increase of glucose content in the blood, prevent and control obesity, diabetes and cardiovascular diseases. [0003] There have been many reports on o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/026
Inventor 李觅刘义会蔡海燕余航郭杰孙中理常少健刘念张翼张磊王超凯张颖黄情饮潘建军彭奎
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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