Naked oat health-care wine and preparation method thereof

A technology of health-care wine and naked oats is applied in the preparation of alcoholic beverages, etc., which can solve the problems of long solid-state fermentation brewing cycle, short flavor of raw fermented wine, and high brewing cost, and achieves an efficient and environmentally friendly preparation method, and the entrance is sweet and mellow. The effect of increasing economic value

Inactive Publication Date: 2019-11-19
定西市农业科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In traditional techniques, the solid-state fermentation method is mainly used in the production of oat wine. However, the solid-state fermentation winemaking cycle is long, the wine yield is low, labor-intensive and time-consuming, and the winemaking cost is high.
In the modern new technology, raw oatmeal is used to ferment naked oat wine. Compared with traditional solid-state fermented wine, naked oat wine fermented with raw material has a better fragrance, but the aroma of raw material fermented wine is short and the aftertaste is not long

Method used

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  • Naked oat health-care wine and preparation method thereof
  • Naked oat health-care wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] oat health wine

[0035] Include the following steps:

[0036] A1. Raw material preparation: Proportionate oatmeal, distiller's yeast, astragalus and water, set aside;

[0037] Among them, the mass ratio of naked oats, distiller's yeast, astragalus and water is 100:1:1.5:250; naked oats are hulled naked oats, and the moisture content of naked oats is controlled to 15%.

[0038] A2, Radix Astragali Extraction: Dried Radix Astragali in A1 until the water content is 5%, then cut into Astragalus slices with a thickness of 2mm, sprinkle the Astragalus slices with 40° white wine with 0.03 times the mass of Astragalus slices on the Astragalus slices, and put the Astragalus slices at a temperature of 75 Stir-fry for 15 minutes under the condition of ℃, then add water 5 times the mass of Astragalus slices, extract at 85°C for 45 minutes, collect the filtrate, continue to add water 3 times the mass of Astragalus slices to the filter residue, and extract at 85°C Extract at low t...

Embodiment 2

[0044] oat health wine

[0045] Include the following steps:

[0046]A1. Raw material preparation: Proportionate oatmeal, distiller's yeast, astragalus and water, set aside;

[0047] Among them, the mass ratio of naked oats, distiller's yeast, astragalus and water is 110:1:1.5:250; the naked oats are shelled naked oats, and the moisture content of naked oats is controlled at 15% to 25%.

[0048] A2, Radix Astragali Extraction: Dried Radix Astragali in A1 until the water content is 15%, then cut into Astragalus slices with a thickness of 3 mm, sprinkle the Astragalus slices with 0.08 times of the quality of Astragalus slices in 50 ° of white wine, and put the Astragalus slices at a temperature of 85 Stir-fry for 25 minutes under the condition of ℃, then add water with 6 times the mass of Astragalus slices, extract at a temperature of 95°C for 50 minutes, collect the filtrate, continue to add water 4 times the mass of Astragalus slices to the filter residue, and extract at a te...

Embodiment 3

[0054] oat health wine

[0055] Include the following steps:

[0056] A1. Raw material preparation: Proportionate oatmeal, distiller's yeast, astragalus and water, set aside;

[0057] Among them, the mass ratio of naked oats, distiller's yeast, astragalus and water is 100:1:1.5:250; naked oats are shelled naked oats, and the moisture content of naked oats is controlled to 17%.

[0058] A2, Radix Astragali Extraction: Dried Astragalus membranaceus in A1 until the moisture content is 6%, then cut into slices of Astragalus membranaceus with a thickness of 2mm, sprinkle 0.04 times the quality of Astragalus membranaceus slices on the Astragalus membranaceus slices, and put the Astragalus membranaceus slices at a temperature of 77 Stir-fry for 16 minutes at ℃, then add water 5 times the mass of Astragalus slices, extract at 86°C for 46 minutes, collect the filtrate, continue to add water 3 times the mass of Astragalus slices to the filter residue, and extract at 86°C Extract at lo...

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PUM

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Abstract

The invention discloses naked oat health-care wine and a preparation method thereof. The preparation method of the naked oat health-care wine includes the processes of raw material preparation, astragalus membranaceus extraction, naked oat treatment, fermentation and wine steaming. The fermentation process of the naked oat health-care wine has the temperature and time strictly controlled, the rawmaterials are fully fermented, and the wine steaming temperature and air pressure are controlled at the same time. The preparation method is more efficient, environmentally friendly, simple and easy to use, the time of wine brewing and fermentation is greatly shortened, the wine yield is high, and the cost is greatly reduced.

Description

technical field [0001] The invention relates to the technical field of wine, in particular to naked oat health wine and a preparation method thereof. Background technique [0002] Naked oats, alias oil wheat, Gramineae, is an annual plant, the scientific name is "naked oats" or "naked oats", an oat variety native to China. The nutritional value of naked oats is very high, with an average protein content of 15.6%, a relatively balanced composition of eight amino acids, and a higher lysine content than rice and wheat flour; the fat content ranks first among grains. [0003] Naked oats have a long history of being planted and eaten in Gansu. The "sweet grains" prepared by fermenting naked oats are pure in taste, sweet and refreshing, and are deeply loved by the common people. Oatmeal has the function of medicine and health care, and is used for lactation promotion of puerpera, infant dysplasia and senile infirmity. Naked oats contain high protein and low sugar, which is an ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/026C12H6/02
CPCC12G3/021C12G3/026C12H6/02
Inventor 刘全亮罗有中李鹏程张振科冯梅马菁菁
Owner 定西市农业科学研究院
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