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Method for producing oligo isomaltose sweet type yellow wine

A technology of isomalt oligosaccharide and production method, which is applied in the production field of edible yellow rice wine, can solve problems such as affecting the sales volume of sweet rice wine, and achieve the effects of reliable performance and source, prevention of rancidity and good taste.

Inactive Publication Date: 2004-10-27
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sweet rice wine is sweet and sour, suitable for the tastes of all kinds of people; but because the sugar content of sweet rice wine is as high as 10%, some even as high as 20%, because high sugar content food is not conducive to people's health, so Seriously affected the sales of sweet rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Take the rice and weigh it after removing impurities, soak it in clear water for 24 hours at room temperature, ask the rice grains to be intact after soaking, pinch the rice grains with your hands into powder without grain core, and then steam the rice, requiring the rice to be cooked and steamed thoroughly. Cooked but not mushy, transparent but not rotten; the steamed rice is cooled to about 30°C with the method of pouring rice, and 0.35% of rice weight portion of glucosidase, 0.25% of pure rhizopus, 0.25% of pure aspergillus, 0.15% yeast, mix well, put into the tank and build a nest for pre-fermentation at 30°C, when the liquid level of the wine exceeds two-thirds of the height of the nest, transfer it to the tank, seal it with a film, and put it in an environment of 17°C Carry out post-fermentation for 15-17 days, take it out, press filter, extract juice, clarify, decoct wine to get the finished product.

Embodiment 2

[0021] Example 2: Take the rice, weigh it after removing impurities, soak it with clear water at room temperature for about 24 hours, ask the rice grains to be complete after soaking, and pinch the rice grains into powder without grain heart; then steam the rice, and use the steamed rice to stand Cool down to about 30°C, add 0.5% glucosidase, 0.25% pure Rhizopus, 0.25% pure Aspergillus by weight of rice, mix well, put it into the vat, and carry out pre-fermentation in an environment of 30°C until the wine liquid level After reaching two-thirds of the height of the nest, transfer it to the tank, add 0.15% yeast and mix well, seal the mouth of the tank, and carry out post-fermentation at 17°C. After 15-17 days, take the juice, clarify it, decoct the wine and dry it. Get the finished product.

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Abstract

An oligoisomaltose-type sweet yellow wine is prepared through washing rice, immersing inw ater for 20-30 hrs, steaming, cooling to 25-30 deg.C, adding glucoside transferase, rhizopus, aspergillus and yeast, fore fermenting at 24-31 deg.C, post-fermenting at 10-25 deg.C for 15-17 days in sealing condition, filtering, clarifying and boiling. Its advantages are rich nutrients and high health-care function.

Description

technical field [0001] The invention relates to a production method of edible rice wine. Background technique [0002] Yellow rice wine is a national specialty and traditional food of our country, and it is also a nutritious brewed wine. It contains as many as 18 kinds of amino acids, and the amino acid content necessary for the human body is complete, ranking first among all kinds of brewed wines. Sweet rice wine is sweet and sour, suitable for the tastes of all kinds of people; but because the sugar content of sweet rice wine is as high as 10%, some even as high as 20%, because high sugar content food is not conducive to people's health, so Seriously affected the sales of sweet rice wine. Contents of the invention [0003] The technical problem to be solved by the present invention is to propose a production method of isomalto-oligosaccharide sweet rice wine in view of the defects in the prior art. The prepared rice wine is rich in nutrition, good in taste, strong in he...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 刘永乐俞健
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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