Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing edible wine by saccharification and fermentation of waxy wheat

A technology of glutinous wheat and edible wine, which is applied in the field of alcoholic beverages and food processing, can solve the problems of long cycle, achieve the effects of short fermentation cycle, inhibit blood sugar rise, and help blood sugar control

Inactive Publication Date: 2012-07-11
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
View PDF2 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the pre-fermentation time of this process is relatively short, it needs to go through a post-ripening process of 2 to 3 months, which is also a long period.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] Below in conjunction with specific embodiment, the present invention is further described:

[0021] Choose whole grains of waxy wheat with a storage period of 1 year after harvest, wash and remove impurities, add tap water twice the weight of waxy wheat, and cook in a pot for 60 minutes until the wheat blooms. Drain the cooked wheat, spread it out in a clean and ventilated place, and cool it down to room temperature naturally. After cooling down to room temperature, add white wine koji at a ratio of 1% by weight of the glutinous wheat, and mix well. Put the waxy wheat mixed with distiller's koji at 30°C under constant temperature and clean conditions to cultivate bacteria and saccharify for 24 hours to obtain a glutinous wheat mash.

[0022] The content of reducing sugar in the saccharification mash prepared by this method is 3.66%, which can meet the requirements of further processing, consumption and fermentation.

[0023] The above-mentioned waxy wheat saccharificat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for producing edible wine by saccharification and fermentation of waxy wheat. The method comprises the following steps: washing the waxy wheat, removing impurities, adding tap water, steaming and boiling for 50-70 minutes, spreading for cooling till room temperature, then adding distillery yeast for white liquor, then placing at the temperature of 28-30 DEG C, culturing bacteria, saccharifying for 23-25 hours, loading into a container for closed fermentation for 7 days, finally adding the equal weight of cold boiled water for soaking for above 4 hours and filtering so as to get wine liquid. The method disclosed by the invention has the characteristics of convenient operation, short cycle and capability of saving energy consumption. Converted mash prepared by the method disclosed by the invention can not only be used for producing the edible wine by fermentation, but also be used for further processing to form a waxy wheat food.

Description

technical field [0001] The invention belongs to the technical field of alcoholic beverages and food processing, and in particular relates to a method for saccharifying and fermenting waxy wheat to produce edible wine. Background technique [0002] Wheat grain starch is composed of amylose and amylopectin, and starch synthesis is mainly responsible for soluble starch synthase (Soluble Starch Synthase, SSS) and granule-bound starch synthase (Granule-Bound Starch Synthase, GBSS). Among them, GBSS I is closely related to the synthesis of amylose, also known as Wx protein. When all the three Wx proteins are missing, the amylose content of the endosperm is almost zero, and it becomes full waxy wheat. Whole waxy wheat has starch characteristics that ordinary wheat does not have, and has its special uses. However, there are no reports of saccharifying waxy wheat as food and fermenting it for winemaking both at home and abroad. [0003] In terms of the processing method of brewing...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/00
Inventor 王涛李斌徐智斌冯波
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com