Black rice thick wine production method

A technology of black rice thick wine and a production method, which is applied in the field of food fermentation and brewing, can solve the problems of easy loss of pigment degradation, low utilization rate of black rice, difficulty in saccharification and fermentation, etc., shortens the maturation time, is beneficial to saccharification, fermentation, and flavor. good taste effect

Inactive Publication Date: 2017-05-31
刘煜华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] Aiming at the defects of the prior art, the present invention provides a production method of thick black rice wine, which solves the problem of low utilization rate of black rice, difficulty in soaking, long aging time, difficult saccharification and fermentation, and easy degradation of pigments by microorganisms during rice soaking and processing. Lost and other technical issues

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  • Black rice thick wine production method

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Effect test

Embodiment 1

[0033] 1. a production method of black rice thick wine, comprises the following steps:

[0034] (1) Preparation of black rice soaking water: Soak black rice in 2.8 times the mass of water for 48 hours, take out and drain, then add water of 10 times the mass of black rice, pulverize and homogenize, filter with 200 mesh, and ferment the filtrate naturally at room temperature After 72 hours, filter to obtain the fermented sour pulp; add fermented sour pulp, acid protease (14U / mL) and cellulase (16U / mL) to the water, and adjust the pH value of the black rice soaking water with fermented sour pulp 4.1, Stir and mix evenly;

[0035] (2) Soak black rice: take 100g of black rice, mix black rice and black rice soaking water according to the material-to-liquid ratio of 40g: 100 mL, soak at 55°C for 220min, and measure the water absorption rate of black rice to be 39%;

[0036] (3) Concentration and purification of black rice pigment: separate the black rice from the black rice soaking ...

Embodiment 2

[0044] 1. a production method of black rice thick wine, comprises the following steps:

[0045] (1) Preparation of black rice soaking water: Soak black rice in 3.2 times the mass of water for 48 hours, take out and drain, then add water of 10 times the mass of black rice, pulverize and homogenize, filter with 200 mesh, and ferment the filtrate naturally at room temperature After 48 hours, filter to obtain fermented yogurt; add fermented yogurt, acid protease (amount of 18 U / mL) and cellulase enzyme preparation (amount of 22.5 U / mL) to water, and use fermented yogurt to adjust the concentration of black rice soaking water. The pH value is 4.5, stir and mix evenly;

[0046] (2) Soak black rice: take 100g of black rice, mix black rice and black rice soaking water according to the material-to-liquid ratio of 45g: 100 mL, soak at 58°C for 200min, and measure the water absorption rate of black rice to be 36%;

[0047] (3) Concentration and purification of black rice pigment: separa...

Embodiment 3

[0055] 1. a production method of black rice thick wine, comprises the following steps:

[0056] (1) Preparation of black rice soaking water: Add food grade lactic acid, acid protease (amount of 16 U / mL) and cellulase enzyme preparation (amount of 20 U / mL) to the water, and adjust the pH of black rice soaking water with fermented yogurt The value is 4.3, stir and mix evenly;

[0057] (2) Soak black rice: take 100g of black rice, mix black rice and black rice soaking water according to the material-to-liquid ratio of 43g: 100 mL, soak at 56°C for 210min, and measure the water absorption rate of black rice to be 37%;

[0058] (3) Concentration and purification of black rice pigment: separate the black rice from the black rice soaking water, drain and set aside, then heat the black rice soaking water at 80°C for 30 minutes, cool to room temperature, let stand for 24 hours, and filter to obtain rice Dregs and filtrate, rice dregs are used for subsequent fermentation of black rice,...

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Abstract

The invention discloses a black rice thick wine production method which comprises the following steps: (1) adding an acidity conditioning agent, acid proteinase and a cellulase enzyme preparation into water to prepare black rice immersing water; (2) immersing black rice; (3) separating black rice from the black rice immersing water, draining off for standby application, heating the black rice immersing water, standing, filtering, separating to obtain rice residue and filterate and vacuum concentrating the filterate to obtain a black rice pigment concentrated solution; (4) curing and saccharifying the black rice to obtain converted mash; (5) adding the rice residue obtained in the step (3), sterilized drinking water, saccharifying enzyme and proteinase into the converted mash, fermenting, squeezing and separating to obtain sake; (6) adding the black rice pigment concentrated solution and a favoring agent, filtering and sterilizing to obtain a black rice thick wine finished product. The black rice thick wine production method has high utilization rate of the black rice and solves the problem that black brown rice is difficult to cure as the black brown rice is difficult to immerse; the flavonoid content of the prepared black rice thick wine is improved, and nutrient value is improved.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and brewing, and in particular relates to a production method of thick black rice wine. Background technique [0002] Thick wine, as a traditional fermented beverage, is made from glutinous grains, after material selection, elutriation, soaking, aging, cooling, koji mixing, saccharification, fermentation, pressing, blending, homogenization, and filling. It is turbid and viscous, so it is thick wine. The alcohol content is generally 2%-5%. It has the characteristics of low alcohol content, sweet and sour taste, and rich nutrition. In recent years, with the improvement of consumption level, the taste of thick wine is gradually dominated by refreshing. In addition to maintaining the traditional style, clear thick wine has gradually replaced cloudy and viscous thick wine. [0003] Black rice is black due to the deposition of anthocyanins in the pericarp and seed coat. Anthocyanins are flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 刘煜华牛森周宝龙王光中
Owner 刘煜华
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