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Preparing method for castanea henryi red starter wine

A technology of red koji wine and Chinese chestnut, applied in the field of preparation of Chinese chestnut red koji wine, can solve the problem of how to adapt the product flavor to consumers

Active Publication Date: 2017-02-01
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 2004, Zhang Jiquan applied for the invention patent "Chestnut Wine and Its Manufacturing Method", due to the problem of how to adapt to consumers due to the flavor of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1. Preparation of chestnut powder: put the chestnut into the chestnut sheller for shelling, use a shredder to cut the chestnut into granules, and use a pulverizer to pulverize in batches after drying. The first batch was crushed to obtain 20 mesh to 30 mesh cornstarch coarse powder; the second batch was crushed to get 40 mesh chestnut fine powder.

[0038] 2. Preparation of liquid chestnut saccharification mash

[0039] Take 2000kg of 40 mesh chestnut fine powder, add 7000kg of water according to the weight ratio, put it into the gelatinization pot, add 2kg of α-amylase with an enzyme activity of 4000 u / g, and heat it with a jacket to control the temperature at 80°C for continuous Liquefied for 70 minutes to obtain pumpkin gelatinized mash; cold water was passed through the jacket, and the gelatinized mash was cooled to 50°C, and the pH value was adjusted and controlled at 5.4 with phosphoric acid; 4kg of enzyme activity was added to the pumpkin gelatinized mash to achi...

Embodiment 2

[0056] One, the preparation of chestnut red koji wine:

[0057] 1. Preparation of chestnut powder: put the chestnut into the chestnut shelling machine for shelling, use a chopper to cut the chestnut into granules, and use a pulverizer to crush in batches after drying. The first batch After crushing, 20 mesh to 30 mesh chestnut coarse powder is obtained; after the second batch of crushing, 40 mesh chestnut fine powder is obtained.

[0058] 2. Preparation of liquid chestnut saccharification mash

[0059] Get 1600kg weight portion of 40 mesh chestnut fine powder, add 3.5 times of water in proportion by weight, enter the gelatinization pot, add 2400g enzyme activity and be the α-amylase of 4000 u / g, and jacket heating controls the temperature at 83 Continue liquefaction between ℃ for 70 minutes to obtain pumpkin gelatinized mash; cold water is passed through the jacket, gelatinized mash is cooled to 51°C, pH value is adjusted with phosphoric acid and controlled between 5.6; 3200g...

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PUM

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Abstract

The invention relates to a preparing method for a castanea henryi red starter wine. The preparing method includes the steps of huskingand smashing castanea henryi to obtain castanea henryi coarse powder and castanea henryi fine powder; taking the castanea henryi fine powder, adding water and alpha-amylase into the castanea henryi fine powder, leading cooling water into a jacket after carrying out liquidation to cool the solution, adding saccharifying enzyme and brewing dedicated red konjic rice powder, obtaining a liquid castanea henryi sweet mash after six hours of saccharifying, using a rice steaming machine to continuously steam soaked castanea henryi coarse powder, and obtaining well-cooked castanea henryi coarse powder, pouring the well-cooked castanea henryi coarse powder into a saccharifying jar, adding rhizopus koji and brewing dedicated red konjic rice powder and then carrying out nest putting saccharifying to form a semisolid castanea henryi sweet mash; combining the liquid castanea henryi sweet mash and the semisolid castanea henryi sweet mash and adding Angel yellow rice wine high active dry yeast liquid to carry out main fermentation and fed-batch fermentation to obtain a main well-cooked fermented mash; obtaining well-cooked castanea henryi wine mash by carrying out fermentation and ageing at low temperature; obtaining castanea henryi red starter wine after filter pressing and separation of the castanea henryi wine mash. The finished castanea henryi red starter wine is orange and clear in appearance, and has the fragrance peculiar to Monascus rice wine and the chestnut fragrance of the castanea henryi, with the flavor being delicate, refreshing, mellow and full.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing. Specifically relates to a preparation method of chestnut red yeast rice wine. Background technique [0002] Chestnut ( Castanea henryi (Skam) Rehd. et Wils .) is a plant of the Fagaceae chestnut genus. Jianou City, Fujian Province is one of the main producing areas of Chinese chestnuts, known as the hometown of Chinese chestnuts. Chestnut is rich in nutrition, taste is better than chestnut ( Castanea mollissima BL ) sweet and fragrant, "Compendium of Materia Medica" said "chestnut, the fruit of the stomach, chestnut can unblock the kidney, replenish qi, and warm the stomach." Chestnut can nourish the stomach, strengthen the spleen, nourish the kidney and strengthen the tendons. Jian'ou City is one of the earliest production areas of red yeast rice in Fujian. The evaluation of red yeast rice in "Compendium of Materia Medica" is: "People's water and grain enter the stomach, and are f...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/845
CPCC12G3/02C12G3/04
Inventor 黄祖新黄镇
Owner FUJIAN NORMAL UNIV
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