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Method for brewing buckwheat flavonoid wine

A technology for tartary buckwheat flavonoid wine and tartary buckwheat rice is applied in the directions of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., and can solve the problem that the efficiency of the koji-making process needs to be improved, the production of aflatoxins, and the production of tartary buckwheat wine. Poor product quality and other issues

Active Publication Date: 2016-01-13
财农科技集团股份有限公司
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

Among them, the koji used when adding koji is not specially used for making tartary buckwheat wine, which is a key factor leading to the poor quality of tartary buckwheat wine
Although the invention patent CN101440339B discloses a preparation method of special koji for tartary buckwheat wine, the method uses Aspergillus oryzae and Aspergillus niger to ferment koji, but the efficiency of the koji making process needs to be improved, and there are many steps, which may produce aflatoxin properties, therefore, it is necessary to improve the

Method used

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  • Method for brewing buckwheat flavonoid wine

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Embodiment

[0023] A brewing method of tartary buckwheat flavone wine, comprising the following steps:

[0024] ⑴ Koji making

[0025] ① Strain selection: select high-quality wine fermentation special strains Aspergillus oryzae, Rhizopus niger, Rhizopus oryzae, yeast, lactic acid bacteria;

[0026] ② Medium selection: Soak 1600g of tartary buckwheat bran and 2000ml of water for 3-5 hours, boil for 2-3 hours, filter naturally with gauze, add 120g of sucrose to the filtrate, replenish water to 4000ml, and evenly divide into four triangular flasks, label A, B, C, and D, add 1000g of tartary buckwheat flour to bottle D, seal, sterilize at 120°C for 15-20min, and cool naturally to obtain three bottles of A, B, and C dedicated koji culture medium and koji culture medium D;

[0027] ③ Kind of koji culture: insert Aspergillus oryzae and lactic acid bacteria into the special kind of koji medium A, the inoculation amount of Aspergillus oryzae is 1-1.5% of the quality of the medium, and the inocula...

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Abstract

The invention discloses a method for brewing buckwheat flavonoid wine and belongs to the technical field of preparation of health care wine. The method for brewing the buckwheat flavonoid wine comprises the following steps: producing a starter, soaking, steaming and drying in the sun, adding the starter and fermenting, distilling, blending, ageing, and bottling, so that the buckwheat flavonoid wine finished product is obtained. By adopting the method for brewing the buckwheat flavonoid wine, safe, fresh and special buckwheat flavonoid wine is produced self, and odour, bitter taste, astringent taste and other off flavours of buckwheat wine are eliminated, so that the buckwheat flavonoid wine product is pure, soft and continuous, mellow and sweet and is obviously different from the previous product in taste; meanwhile, a wine body of the product is golden yellow, slightly green, clear and colourless, the alcoholic strength is 38 degrees, and the flavonoid content is not less than 200mg / L.

Description

technical field [0001] The invention belongs to the technical field of health wine preparation, in particular to a brewing method of tartary buckwheat flavonoid wine. Background technique [0002] Tartary buckwheat, scientifically known as Tartary buckwheat, is a traditional crop in my country and is recognized by the International Food and Agriculture Organization as an excellent food and medicine variety. Because tartary buckwheat contains flavonoids, its main ingredient is rutin. Modern clinical medical observations show that tartary buckwheat noodles can lower blood sugar and blood lipids, enhance human immunity, treat stomach diseases, dehumidify and detoxify, treat nephritis, and eat bad meat in the body. It has adjuvant therapeutic effect on patients with diabetes, high blood pressure, high blood fat, coronary heart disease, stroke, and stomach problems. It also contains some trace elements potassium, magnesium and amino acids, which have good health care functions fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12R1/69C12R1/845C12R1/645C12H6/02
Inventor 刘良贵
Owner 财农科技集团股份有限公司
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