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Method of preparing yellow rice with high inoxidizability by means of screw extrusion and enzymic method combined with ultrasonic aging technology

A screw extrusion and oxidative technology, applied in the field of rice wine fermentation process, can solve the problems affecting the production and capital operation of the winery, the long natural aging storage period, the large area of ​​the ancient pottery altar, etc., to ensure high oxidation resistance, promote Mechanized process, effect of poor wine quality

Active Publication Date: 2017-06-20
南昌汉侯生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the long natural aging period, the large area of ​​the ancient pottery altar, and the large loss of wine have affected the production and capital operation of the winery.

Method used

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  • Method of preparing yellow rice with high inoxidizability by means of screw extrusion and enzymic method combined with ultrasonic aging technology
  • Method of preparing yellow rice with high inoxidizability by means of screw extrusion and enzymic method combined with ultrasonic aging technology
  • Method of preparing yellow rice with high inoxidizability by means of screw extrusion and enzymic method combined with ultrasonic aging technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Preparation of brown rice wine body: select round grain glutinous rice grains, shell to obtain brown rice, sieve brown rice flour after brown rice milling, weigh 100kg brown rice flour, add 25kg tap water, 100g α-amylase, stir; In a screw extruder, the barrel temperature is 105° C., and the screw speed is 35 rpm for extrusion. The extruded paste is kept in a boiling water bath at 95°C for 25 minutes; the paste is naturally cooled to a temperature of 62°C, 0.1kg of glucoamylase is added, and kept for saccharification for 4 hours; the mash is naturally cooled to room temperature, and put in 0.1kg of the activated yeast was left to ferment, and when the temperature reached 32°C, it was raked and cooled so that the final temperature was 20°C, fermented for 4 days, and then left to ferment at about 16°C for 20 days; the obtained brown rice wine body directly into storage tanks;

[0031] (2) Preparation of glutinous rice fermentation liquid: select common glutinous rice,...

Embodiment 2

[0042] (1) Select round glutinous rice grains, remove the shells to obtain brown rice, sieve brown rice flour after grinding the brown rice, weigh 200kg of brown rice flour, add 86kg of tap water, 200g of high temperature resistant α-amylase, and stir evenly; In the press, the temperature of the barrel is 115° C., and the screw speed is 50 rpm for extrusion. The extruded paste is kept in a boiling water bath at 95°C for 30 minutes; the paste is cooled to a temperature of 55°C, 0.2 kg of glucoamylase is added, and kept for saccharification for 5 hours; the mash is naturally cooled to room temperature, and placed in 0.24kg of activated yeast was left to ferment, and when the temperature reached 32°C, it was raked and cooled to make the final temperature at 15°C, fermented for 4 days, and then left to ferment at 13°C for 20 days; the obtained brown rice wine body was directly into storage tanks;

[0043] (2) Preparation of glutinous rice fermented liquid: select common glutinous...

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Abstract

The invention belongs to the technical field of yellow wine brewing and discloses a method of preparing yellow rice with high inoxidizability by means of screw extrusion and enzymic method combined with an ultrasonic aging technology. The method comprises the steps of: grinding and screening brown rice; adding water and an enzyme to be uniformly stirred; gelatinizing, liquefying and saccharifying the mixture by adopting a screw extrusion technology, and performing fermentation to obtain a brown rice wine body; additionally taking common sticky rice to repeat the steps, and performing separation to obtain a fermenting liquid and grain stillage; and performing ultrasonic aging treatment on a mixed liquid of the sticky rice wine body, the fermenting liquid and white spirit, and sterilizing and canning the mixture to obtain a yellow rice finished product with high inoxidizability. According to the technical scheme provided by the invention, the high inoxidizability of the yellow wine is guaranteed from three aspects: I, the wine body is prepared by taking chosen brown rice as the raw material; II, polyphenol substances are promoted to release from cell walls of starch by screw extrusion, gelatinization and liquefaction; and III, the ultrasonic aging technology promotes release of combined polyphenol in the wine body. By implementing screw extrusion, gelatinization and liquefaction, rice soaking and steaming operating steps in a conventional brewing process are also cancelled, and the obtained slurry is good in flowability, unlikely to contaminate and easy to convey through pipelines and control the temperature of a fermented product.

Description

technical field [0001] The invention belongs to the technical field of rice wine fermentation technology, and in particular relates to a method for preparing rice wine with high oxidation resistance by screw extrusion, enzymatic method and ultrasonic aging technology. Background technique [0002] Rice wine is a national specialty of China and the oldest traditional brewed wine. It is also known as the world's three major ancient wines together with beer and wine. Along with the raising of people's living standard and the strengthening of health care consciousness, except that wine satisfies people's hobby, its health care function is also more and more paid attention to. Yellow rice wine has always been famous for its rich nutrition and health care. The anti-oxidative function of rice wine has been paid more and more attention by people because of its important effects on human body, such as anti-aging and prevention and treatment of various diseases. The phenolic substan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12H1/16
CPCC12G3/02C12G3/04C12H1/16
Inventor 陈军刘成梅刘伟罗舜菁付桂明孙亚权江炳塘
Owner 南昌汉侯生物科技有限公司
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