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Functional yellow rice wine and preparation method thereof

A functional, rice wine technology, applied in the preparation of alcoholic beverages, biochemical equipment and methods, microorganism-based methods, etc., can solve the problems of low nutrient content, difficult preservation, high cost, and achieve good taste and low alcohol content. , the effect of regulating blood lipids

Active Publication Date: 2015-01-14
孟庆梅
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The technology of the present invention solves the deficiencies of low nutrient content, difficult preservation, poor taste and high cost after the rice wine is degraded. Rich in functional nutrients, easy to store, and contain pectin degradation products with certain health functions (containing pectin oligosaccharides with a weight-average molecular weight of 400-5,000 and low-molecular-weight pectin with a weight-average molecular weight of more than 5,000 and less than or equal to 10,000) Functional rice wine with bioflavonoids and its preparation process

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  • Functional yellow rice wine and preparation method thereof

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preparation example Construction

[0028] The preparation method of functional yellow rice wine of the present invention can enumerate: the method for adding orange peel, pectinase and naringinase in the yellow rice wine fermentation process; and the method of adding the hydrolysis fermentation liquid containing the above-mentioned pectin degradation products and the above-mentioned bioflavonoids in the rice wine blending process, etc. However, the present invention is not limited by these methods.

[0029] Wherein, regarding the method of adding orange peel, pectinase and naringinase in the yellow rice wine fermentation process, can enumerate following method 1 and method 2.

[0030]Regarding method 1, it includes: (1) using at least one kind of koji selected from yeast, Aspergillus oryzae and Aspergillus niger to carry out the main fermentation of the fermentation raw materials, (2) adding orange peel, pectinase and Naringinase, carry out re-fermentation, (3) inactivate the enzyme and age to obtain the above...

Embodiment 1

[0046] After soaking 100g rice, add 150mL water, add 6% koji (mass ratio, the same below) made by Aspergillus oryzae (Huniang 336) and 0.1% active dry yeast (Anqi rice wine active dry yeast) to ferment. Add 10g of orange peel, 0.5g of pectinase (Tianjin Lihua Enzyme Technology Co., Ltd., 30000U / g) and 1g of naringinase (Zhejiang Taikang Biotechnology Co., Ltd., Zhejiang Taikang Biotechnology Co., Ltd., with an enzyme activity of 20000U / g) in 4 days. g) Under the condition of 25-30°C, further ferment for 3 days, and age at 85°C for 15 minutes to inactivate enzymes to obtain the finished rice wine, which has clear and transparent color, elegant and fragrant wine aroma, and mellow and comfortable taste. In 100mL of the obtained rice wine, the total content of pectin oligosaccharides with a weight average molecular weight of 400-5000 and low molecular weight pectin with a weight average molecular weight of more than 5000 and less than or equal to 10000 is about 1.5g, and the conten...

Embodiment 2

[0048] Soak 100g rice, add 150mL water, add Aspergillus oryzae (Shanghai Niang 336) to make koji 4%, Aspergillus niger (Shanghai Niang 336) to make koji 2% and 0.1% active dry yeast (Anqi rice wine active dry yeast) to ferment 15g orange peel, 0.8g acid pectinase (Tianjin Lihua Enzyme Preparation Technology Co., Ltd., 30000U / g), 1g naringinase (Zhejiang Taikang Biotechnology Co., Ltd., enzyme activity 20000U / g) were added on the 4th day of main fermentation g) Under the condition of 25-30°C, ferment for another 2 days, inactivate the enzyme, and age to obtain the finished rice wine, which has clear and transparent color, elegant and fragrant wine aroma, and mellow and comfortable taste. In 100mL of the obtained rice wine, the total content of pectin oligosaccharides with a weight average molecular weight of 400-5000 and low molecular weight pectin with a weight average molecular weight of more than 5000 and less than or equal to 10000 is about 2.1g, and the content of bioflavon...

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Abstract

The invention provides functional yellow rice wine containing a pectin degradation product and bioflavonoid and a manufacturing method thereof. The above pectin degradation product contains pectic oligosaccharide with its weight-average molecular weight being 400-5,000 and low molecular weight pectin with its weight-average molecular weight being greater than 5,000 and less than or equal to 10,000. In 100mL of the above functional yellow rice wine, the total content of the above pectic oligosaccharide and the above low molecular weight pectin is 0.1-5.0g, the content of the above bioflavonoid is 0-0.5g, and the content of alcohol is 8-11.8mL. Deficiency that yellow rice wine has low nutrient content, is hard to store, has poor taste and is high-cost after alcohol-degrading is solved. The invention provides the yellow rice wine which has characteristics of mellow wine and unique flavor, contains rich functional nutrient substances, is convenient to store and has a healthcare function and a preparation method thereof.

Description

technical field [0001] The invention relates to a functional rice wine containing pectin degradation products and bioflavonoids and a preparation method thereof. Background technique [0002] Yellow rice wine is a national specialty of China and belongs to brewed wine. It occupies an important place in the world's three major brewed wines (rice wine, wine and beer), and is a typical representative of the oriental brewing industry. Rice wine is brewed from rice. Because it does not undergo high-temperature distillation, the alcohol content is less than 20%, and the nutrients in it are better preserved. There are more than 20 kinds of amino acids, of which the human body cannot synthesize , 8 kinds of essential amino acids that must be absorbed by food are contained in rice wine, so it is known as "liquid cake". [0003] With the development of social economy and the aging of human beings, the upgrading of consumption structure and the continuous improvement of people's aware...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/685C12R1/69
CPCC12G3/02C12G3/04
Inventor 孟庆梅汪涵
Owner 孟庆梅
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