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A kind of purple rice wine rich in anthocyanins and preparation method thereof

A technology of anthocyanins and purple rice wine, applied in the field of food processing, can solve problems such as poor taste, achieve the effects of activating liver function, delaying brain aging function, and promoting brain activity

Active Publication Date: 2017-07-11
墨江地道酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Anthocyanins in purple rice mainly exist in the rice husk of brown rice. Brown rice has toughness and bite, but the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041]A, prepare materials according to the following components by mass:

[0042] 1 part of purple rice husk anthocyanin extract, 1 part of purple rice fermented wine;

[0043] The purple rice husk anthocyanin extract is prepared through the following steps:

[0044] (1) Enzymatic hydrolysis of purple rice husks: The ratio of solid to liquid kg / L is 1:10, adding cellulase solution with a concentration of 1.4wt% to the purple rice husks for enzymatic hydrolysis for 2 hours, and then within 18 minutes Raise the temperature to 90°C and keep it warm for 10 minutes to inactivate the enzyme activity, and obtain the supernatant and the substrate purple rice husk after solid-liquid separation;

[0045] (2) Ethanol extraction: The ratio of solid to liquid kg / L is 1:20. Add ethanol with a volume concentration of 75% to the purple rice shell obtained in step (1), and then adjust the pH value with commercially available glacial acetic acid. 5. Obtain the reaction system, then add 1 / 2 o...

Embodiment 2

[0059] Same as Example 1, only the purple rice wine rich in anthocyanins is replaced by the following components by mass:

[0060] 1 part of purple rice husk anthocyanin extract, 3 parts of purple rice fermented wine.

Embodiment 3

[0062] Same as Example 1, only the purple rice wine rich in anthocyanins is replaced by the following components by mass:

[0063] 1 part of purple rice husk anthocyanin extract, 4 parts of purple rice fermented wine.

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Abstract

The invention discloses a purple rice wine rich in anthocyanins and a preparation method thereof. The purple rice wine is composed of the following components in parts by mass: 1 part of purple rice husk anthocyanin extract, 1-99 parts of purple rice fermented wine . The purple rice husk anthocyanin extract is obtained by enzymatically hydrolyzing the purple rice husk, and then extracting the anthocyanins with ethanol, which is added to the purple rice fermentation liquid obtained after steaming, saccharification, fermentation, and juice separation. Blending is finally made into a low-alcohol drink rich in anthocyanins and various nutrients. And according to different consumers' preferences and acceptance of taste and alcohol content, purple rice fermented wine with different fermentation periods can be selected to blend into alcoholic beverages with different tastes and different alcohol levels. The resulting purple rice wine has a harmonious sweet and sour taste and a mellow taste. It is rich in anthocyanins and various trace elements needed by human health. , the treatment of cardiovascular diseases and other effects.

Description

technical field [0001] The invention relates to anthocyanin-rich purple rice wine and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] anthocyanin( Procyanidins ) is a polymer formed by the condensation of a certain amount of catechin and epicatechin, belonging to flavonoids in phenolic compounds, widely present in the core, bark or seeds of various plants, such as grapes, pine bark , apricot shells, sorghum shells, cherry blossoms, hawthorn leaves, spruce leaves, etc. Anthocyanins, also known as anthocyanins, are a class of water-soluble natural pigments widely present in plants in nature, and belong to flavonoid compounds. Anthocyanins are not only safe and non-toxic, but also have the functions of anti-oxidation, scavenging free radicals, protecting liver and detoxification, lowering blood pressure, lowering blood fat, anti-inflammatory, anti-cancer, and treating cardiovascular diseases. Anthocyanins can m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/02C12R1/845C12R1/865
Inventor 俞为民郭继英李盈增
Owner 墨江地道酒业有限公司
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