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Walnut-tartary buckwheat wine and brewing method thereof

A technology for buckwheat wine and walnut, applied in the field of winemaking, can solve the problems of long production cycle, waste of walnut oil and unfavorable production, and achieve the effects of unique flavor and good taste.

Active Publication Date: 2013-07-10
汾州裕源土特产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the preparation process, the oil in the walnut kernel is hydrolyzed with lipase, but this causes a waste of walnut oil, and the subsequent fermentation takes up to 3 months. The production cycle is too long, which is not conducive to actual production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] a. The strains with the preservation numbers CGMCC NO.5919 and CGMCC NO.5918 were respectively activated on the slant for 3 times, and then inoculated into shake flasks respectively, and cultured at 27°C for 20 hours, and cultured continuously for 2 times.

[0033] b. Weigh 50g of walnut powder, soak in 50mL of boiling water for 3 hours, stir once every half hour during this period to make it fully absorb water and swell, then add 100mL of water at 70°C, refine for half an hour, and set aside.

[0034] c. Weigh 100g of tartary buckwheat powder, add 400mL of water, boil for 10 minutes, wait until the temperature reaches 70°C, add 0.4g of α-amylase, stir well, wait until the temperature drops to 60°C, add 2g of glucoamylase, stir well, then Insulated and hydrolyzed at 60°C for 3 hours, set aside.

[0035] d. Weigh 40g of bean sprouts, add 250mL of tap water, boil for 30min, filter through gauze to obtain 200mL of bean sprout juice, and set aside.

[0036] e, weighing 800...

Embodiment 2

[0043] a, the preparation of bacterial classification is the same as embodiment 1.

[0044] b. Weigh 2 kg of walnut powder, soak in 4 L of boiling water for 5 hours, and stir every half an hour during this period to make it fully absorb water and swell, then add 17 L of water at 80 ° C, refine for half an hour, and set aside.

[0045] c. Weigh 2.4Kg of tartary buckwheat powder, add 15L of water, boil for 20 minutes, wait until the temperature reaches 70°C, add 8g of α-amylase, stir well, wait until the temperature drops to 60°C, add 48g of glucoamylase, stir well, then Insulated and hydrolyzed at 60°C for 10 hours, set aside.

[0046] d. Weigh 640 g of bean sprouts, add 3.3 L of tap water, boil for half an hour, filter with gauze to obtain 3.2 L of bean sprouts juice.

[0047] e, take by weighing 8kg of sucrose, dissolve in tap water.

[0048] f. Weigh NaH 2 PO 4 9.6g, Na 2 HPO 4 6.4g, dissolved in 300mL distilled water, sterilized.

[0049] g. Mix walnut slurry, tartar...

Embodiment 3

[0054] a, the preparation of bacterial classification is as embodiment 1.

[0055] b. Weigh 450g of walnut powder and soak in 700mL of boiling water for 4 hours. During this period, stir once every half an hour to make it fully absorb water and swell, then add 2.2L of water at 75°C, refine for half an hour, and set aside.

[0056] c. Weigh 600g of tartary buckwheat flour, add 3L of water, boil for 15 minutes, wait until the temperature reaches 70°C, add 2g of α-amylase, and stir evenly, when the temperature drops to 60°C, add 12g of glucoamylase, stir evenly, and then 60 Insulate and hydrolyze for 6.5 hours under the condition of ℃, set aside.

[0057] d. Weigh 180 g of bean sprouts, add 1 L of tap water, boil for half an hour, filter with gauze to obtain 0.9 L of bean sprouts juice, and sterilize.

[0058] e. Weigh 2.7kg of cornstarch, add 8L of tap water, and boil for 10 minutes. When the temperature drops to 70°C, add 9g of α-amylase and stir evenly; when the temperature d...

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Abstract

The invention provides walnut-tartary buckwheat wine and a brewing method thereof. The walnut-tartary buckwheat wine comprises the following raw materials in percentage by mass: 1-5 percent of oil-squeezed walnut powder, 2-6 percent of tartary buckwheat powder, 16-20 percent of sugar cane or starch hydrolysis sugar, 4-8 percent of bean sprout juice, 0.02-0.04 percent of phosphonium salt, 1-5 percent of mixed yeast and the balance of water. The brewing method comprises the following steps of: soaking oil-squeezed walnut powder, and mixing with a saccharified tartary buckwheat powder solution; mixing other components, sterilizing, and inoculating into strains of which the collection numbers are CGMCC NO.5919 and CGMCCNO.5918 for fermenting for 5-7 days at an earlier stage and for 4-6 days at a later stage; and centrifuging a fermentation liquor and filtering to obtain walnut-tartary buckwheat wine (fermented wine), or distilling the ferment liquor, and blending to obtain the walnut-tartary buckwheat wine containing flavone (distilled wine).

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to wine (fermented wine and distilled wine) brewed from oil-pressed walnut powder and tartary buckwheat as main raw materials and a brewing method thereof. Background technique [0002] my country has a winemaking history of thousands of years, but with the improvement of people's living standards, the existing wine varieties can no longer meet the needs of different consumer groups. While people are pursuing the quality of wine, they are also pursuing health, and health care wine is more and more popular. [0003] At present, health wine is generally made by traditional solid-state fermentation or blending. Also have the method for adopting liquid state fermentation to prepare health wine, as publication number is the patent application of CN101880614A title of invention " a kind of brewing method of walnut wine ", and it is main raw material with walnut (dried fruit) and corn, th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12R1/645
Inventor 李鹏刘坚殷利春李艳琴赵良啟
Owner 汾州裕源土特产品有限公司
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