Preparation method of buckwheat wine

Abstract

The invention discloses a preparation method of buckwheat wine, wherein buckwheat is abundant in nutrition, and is especially rich in active substances such as rutin and D-chiral inositol, so that the wine has a unique dietary therapy health-care effect. In common buckwheat fermented wine production process, rutin is decomposed and damaged, and the content of rutin in the buckwheat wine is very little, so that medical and edible functions of buckwheat cannot be realized, thereby, wasting the buckwheat resource. According to the invention, before fermentation of buckwheat, solvends such as food rutin are coarsely extracted, and rutin crystal mixed liquor added back after fermentation accounts for 0.1-0.5% of the wine, so that the nutritional health-care function of the wine has a synergistic effect with the rutin food. According to the technology disclosed by the invention, by means of common wine brewing equipment and process, buckwheat accounts for 3-5% of the brewing wine by just adjusting the formula, and the buckwheat rutin wine produced is slightly different from common wine in color and luster, taste, flavor and production cost. The wine contains 10-40mg / 100ml of rutin, and is beneficial to patients with high blood pressure, high blood fat, cardia-cerebrovascular diseases and diabetes mellitus.

Description

technical field [0001] The invention relates to a method for making buckwheat wine. Background technique [0002] Buckwheat is rich in nutrition, and is also rich in highly active substances such as rutin (also known as vitamin P), D-chiro-inositol, etc., so that it has unique dietary and health care functions. Food fermentation not only improves the nutritional value, but also significantly enhances the antioxidant function. It has the ability to remove harmful free radicals in the body and prevent lipid peroxidation from damaging human cells, which is of great significance in maintaining health. Regrettably, the fermentation process of buckwheat decomposes and destroys rutin and other active substances, and the content drops sharply. The buckwheat rutin is basically lost, and bitter substances are produced, which reduces the edible performance and greatly reduces the inherent dietary and health functions of buckwheat. The content of rutin in buckwheat wine, buckwheat ...

AI Technical Summary

Problems solved by technology

Regrettably, the fermentation process of buckwheat decomposes and destroys rutin and other active substances, and the content drops sharply. The buckwheat rutin is basically lost, and bitter substances are produced, which reduces the edible performance and greatly reduces the inherent dietary and health functions of buckwheat. The content of rutin in buckwheat wine, buckwheat beer, buckwheat rice wine or sake brewed by the method is negligible, which wastes buckwheat resources