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Waxy corn wine brewing process

A technology for waxy corn wine and waxy corn, applied in the field of winemaking, can solve the problems of lack of nutrients, less research on waxy corn fermented wine, poor product taste, etc., to ensure stability and storage resistance, enhance taste and health care effect, The effect of increasing nutritional value and taste

Inactive Publication Date: 2018-01-12
贵州文松酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As the main food crop, corn has always been a large variety in the commodity market. Corn deep-processing products mainly include corn starch, corn gluten powder, modified starch, corn starch sugar, corn oil, edible alcohol, glutamic acid, lysine, There are hundreds of varieties such as xylitol, but there is still little research on waxy corn fermented wine. They are all prepared according to the traditional brewing process of rice wine, resulting in the lack of many nutrients and the resulting product has a poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A waxy corn wine brewing process, comprising the following preparation steps:

[0028] 1) Preparation: After the waxy corn is removed, clean it and set aside;

[0029] 2) Soaking: Soak the washed waxy corn in clear water at 20°C for 6 hours, and heat the soup;

[0030] 3) Grinding: Grinding the glutinous corn after hot soup, mixing according to the ratio of material to water 1:2.3, decocting at 90°C for 10 minutes, to obtain corn syrup for later use;

[0031] 4) gelatinization and saccharification: the corn syrup obtained in step 3) will be gelatinized and saccharified;

[0032] 5) Fermentation: inoculate 3% step 4) ferment in the starter of corn steep liquor quality after gelatinization and saccharification, filter, and take the filtrate;

[0033] 6) Aging: aging the filtrate obtained in step 5);

[0034] 7) Subpackaging: filtering, blending, sterilizing and subpackaging the aged corn wine.

[0035] The hot soup is to soak the waxy corn in the solution 1 and heat t...

Embodiment 2

[0044] A waxy corn wine brewing process, comprising the following preparation steps:

[0045] 1) Preparation: After the waxy corn is removed, clean it and set aside;

[0046] 2) Soaking: Soak the washed waxy corn in clear water at 21°C for 8 hours, and heat the soup;

[0047] 3) Grinding: Grinding the glutinous corn after hot soup, mixing according to the ratio of material to water 1:3.0, decocting at 93°C for 12 minutes to obtain corn steep liquor for later use;

[0048] 4) gelatinization and saccharification: the corn syrup obtained in step 3) will be gelatinized and saccharified;

[0049] 5) Fermentation: inoculate 4% step 4) ferment in the starter of corn steep liquor quality after gelatinization and saccharification, filter, and take the filtrate;

[0050] 6) Aging: aging the filtrate obtained in step 5);

[0051] 7) Subpackaging: filtering, blending, sterilizing and subpackaging the aged corn wine.

[0052]The hot soup is to soak the waxy corn in the solution 1, and ...

Embodiment 3

[0061] A waxy corn wine brewing process, comprising the following preparation steps:

[0062] 1) Preparation: After the waxy corn is removed, clean it and set aside;

[0063] 2) Soaking: Soak the washed waxy corn in clear water at 22°C for 9 hours, and heat the soup;

[0064] 3) Grinding: Grinding the glutinous corn after hot soup, mixing according to the ratio of material to water 1:3.7, decocting at 97°C for 15 minutes to obtain corn syrup for later use;

[0065] 4) gelatinization and saccharification: the corn syrup obtained in step 3) will be gelatinized and saccharified;

[0066] 5) Fermentation: inoculate 5% step 4) ferment in the starter of corn steep liquor quality after gelatinization and saccharification, filter, and take the filtrate;

[0067] 6) Aging: aging the filtrate obtained in step 5);

[0068] 7) Subpackaging: filtering, blending, sterilizing and subpackaging the aged corn wine.

[0069] Further, the hot soup is to soak the waxy corn in the solution 1, a...

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PUM

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Abstract

The invention relates to the technical field of wine brewing, in particular to a waxy corn wine brewing process. The process includes following steps: preparing materials, soaking, smashing, gelatinizing, saccharifying, fermenting, aging, and sub-packaging. By treating corn through special process, waxy corn wine is light yellow and uniform in color and clear and transparent in body, has aroma unique for waxy corn and pure and strong wine fragrance and is exquisite and smooth in taste and lasting in aftertaste.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a waxy corn wine brewing process. Background technique [0002] Waxy corn, also known as waxy corn, has shiny glassy (transparent) kernels with a thicker, waxy endosperm in the kernels. Waxy corn is a new type of common corn mutated and then artificially selected. Its grain endosperm starch is 100% amylopectin, which is soft and waxy after cooking, commonly known as sticky corn. The nutrient content of waxy corn grain is higher than that of ordinary corn, containing 70%-75% starch, more than 10% protein, 4%-5% fat, 2% multivitamins, protein, VA, VB1, The content of VB2 is more than that of rice, and the content of fat and VB2 is the highest. [0003] As the main food crop, corn has always been a large variety in the commodity market. Corn deep-processing products mainly include corn starch, corn gluten powder, modified starch, corn starch sugar, corn oil, edible alcohol, glutam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 鄢文松封家德
Owner 贵州文松酒业有限公司
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