Liquefying-method high-GABA-content yellow rice wine and quick brewing method thereof

A technology for fast brewing and rice wine, applied in biochemical equipment and methods, methods based on microorganisms, and preparation of alcoholic beverages, etc., can solve the problems of affecting the flavor of rice wine, weak market competitiveness, and low added value

Pending Publication Date: 2021-04-23
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The brewing of rice wine mostly uses rice and wheat as the main raw materials, and some rice wine is also added with fruit to make fruit wine. This kind of product that only undergoes primary processing of raw materials has low innovation, and the technology content is not high, and the added value is low. , the market competitiveness is not strong, GABA in rice wine is formed by microorganisms during the brewing process, but its content is too low to limit the biological activity function, so it is very important to increase the content of GABA in rice wine
[0006] At present, the commonly used brewing method of rice wine with high GABA content is mainly to screen GABA-producing lactic acid bacteria, yeast and other strains, and add them to the fermentation process of rice wine. The flavor of rice wine and other issues; GABA mainly comes from the autolysis of yeast, so the post-fermentation takes a long time

Method used

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  • Liquefying-method high-GABA-content yellow rice wine and quick brewing method thereof
  • Liquefying-method high-GABA-content yellow rice wine and quick brewing method thereof
  • Liquefying-method high-GABA-content yellow rice wine and quick brewing method thereof

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Experimental program
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Effect test

Embodiment 1

[0049] This embodiment provides a kind of rice wine with high GABA content by liquefaction method and its quick brewing method. see figure 1 schematic diagram of the process.

[0050] The first step: the selection of raw materials. Glutinous rice is used as the main raw material, and others include high temperature resistant α-amylase (40000U / g), glucoamylase (100000U / g), and rice wine yeast.

[0051] The second step: enrichment of rice bran GABA under hypoxic stress. The rice bran was adjusted to a water content of 34% with a 5.6mM glutamic acid solution, and the rice bran addition amount was 10g. The rice bran was placed in a vacuum-sealed bag at 38.2°C for 9.3 hours of continuous enrichment.

[0052] The third step: the preparation of the rice bran extract. The enriched rice bran was added to 150 mL of ultrapure water, shaken in a water bath at 40°C for 1 h, autoclaved for 20 min, and then filtered with four layers of 100-mesh gauze for later use.

[0053] Step 4: Crus...

Embodiment 2

[0062] This embodiment provides a kind of rice wine with high GABA content by liquefaction method and its quick brewing method.

[0063] The first step: the selection of raw materials. Glutinous rice is used as the main raw material, and others include high temperature resistant α-amylase (40000U / g), glucoamylase (100000U / g), and rice wine yeast.

[0064]The second step: enrichment of rice bran GABA under hypoxic stress. The rice bran was adjusted to a water content of 34% with a 5.6mM glutamic acid solution, and the rice bran addition amount was 30g. The rice bran was placed in a vacuum-sealed bag at 38.2°C for 9.3 hours of continuous enrichment.

[0065] The third step: the preparation of the rice bran extract. The enriched rice bran was added to 150 mL of ultrapure water, shaken in a water bath at 40°C for 1 h, autoclaved for 20 min, and then filtered with four layers of 100-mesh gauze for later use.

[0066] Step 4: Crush and sieve the glutinous rice. The glutinous ric...

Embodiment 3

[0075] This embodiment provides a kind of rice wine with high GABA content by liquefaction method and its quick brewing method.

[0076] The first step: the selection of raw materials. Glutinous rice is used as the main raw material, and others include high temperature resistant α-amylase (40000U / g), glucoamylase (100000U / g), and rice wine yeast.

[0077] The second step: enrichment of rice bran GABA under hypoxic stress. The rice bran was adjusted to a water content of 34% with a 5.6mM glutamic acid solution, and the rice bran addition amount was 50g. The rice bran was placed in a vacuum-sealed bag at 38.2°C for 9.3 hours of continuous enrichment.

[0078] The third step: the preparation of the rice bran extract. The enriched rice bran was added to 150 mL of ultrapure water, shaken in a water bath at 40°C for 1 h, autoclaved for 20 min, and then filtered with four layers of 100-mesh gauze for later use.

[0079] Step 4: Crush and sieve the glutinous rice. The glutinous ri...

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Abstract

The invention belongs to the field of wine processing, and particularly relates to liquefying-method high-GABA-content yellow rice wine and a quick brewing method thereof. The quick brewing method comprises the following steps of enriching rice bran GABA under low oxygen stress, preparing a rice bran extracting solution, and sterilizing. On the basis of retaining the original flavor and taste of the yellow rice wine, the quality of the yellow rice wine is optimized, the requirements of modern people on body health are met, the development of the yellow rice wine is promoted, the brewing process of the yellow rice wine is optimized, and on the basis of retaining the nutritional ingredients of the yellow rice wine, the content of GABA in the yellow rice wine is increased and the nutritional property is improved; and the health care yellow rice wine has the effects of reducing blood pressure, promoting liver and kidney functions, enhancing memory, efficiently losing weight and the like, and is fresh, smooth, mellow and soft.

Description

technical field [0001] The invention belongs to the field of liquor processing, and more specifically relates to a yellow rice wine with high GABA content by a liquefaction method and a fast-brewing method thereof. Background technique [0002] Rice bran is a by-product of rice processing, mainly composed of pericarp, seed coat, perisperm, aleurone layer and embryo, which is rich in various nutrients and physiologically active functions, so it has a very wide range of development and utilization value, but currently Part of rice bran is used as feed, so the deep development and utilization of rice bran has great economic and social value. [0003] Yellow rice wine carries the unique traditional Chinese national culture, and its production process is also a combination of traditional technology and modern technology. Yellow rice wine not only has the functions of relaxing the meridians and activating blood circulation, regulating the environment and atmosphere, etc., its nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12R1/865
CPCC12G3/021C12G3/022
Inventor 吕庆云李伊昕周坚陈轩
Owner WUHAN POLYTECHNIC UNIVERSITY
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