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A kind of black glutinous rice wine and preparation method thereof

A production method and technology of black glutinous rice wine, applied in the field of wine making, can solve the problems of loss of anthocyanins and affect the health value of black rice, etc., achieve high wine yield, reduce the loss of anthocyanins, and avoid the effects of loss of anthocyanins

Active Publication Date: 2021-08-27
孝感麻糖米酒有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that the distribution of anthocyanins in black rice decreases sharply from the surface of brown rice grains to the inside, and is mainly concentrated in the outer skin, which is less than 10% by weight. The health value of black rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of black glutinous rice wine, comprises the following steps:

[0031] (1) Using brown rice grains of black glutinous rice as raw materials, separate them through the rice milling process to obtain bran powder and polished rice grains;

[0032] (2) Process the bran powder obtained in step (1) into superfine bran powder with a particle size of less than 1000 meshes by means of freeze-jet grinding, then degrease and extract with absolute ethanol for 20 minutes, dilute and dry naturally to obtain degreased superfine bran powder, and set aside;

[0033] (3) Soak the polished rice grains obtained in step (1) in 1.5 times the weight of water, microwave at 750W for 2 minutes, mix and beat, steam for 40 minutes, spray purified water 5 times the weight of rice to cool, and then add 0.01 times the weight of rice Weight of sweet wine koji, fermented for 3 days, filtered to obtain initial rice wine;

[0034] (4) Add the degreased superfine bran powder o...

Embodiment 2

[0039] A kind of preparation method of black glutinous rice wine, comprises the following steps:

[0040] (1) Using brown rice grains of black glutinous rice as raw materials, separate them through the rice milling process to obtain bran powder and polished rice grains;

[0041] (2) Process the bran powder obtained in step (1) into superfine bran powder with a particle size of less than 1000 meshes by means of freeze-jet grinding, then degrease and extract with absolute ethanol for 30 minutes, dilute and dry naturally to obtain degreased superfine bran powder, and set aside;

[0042] (3) Soak the polished rice grains obtained in step (1) in 1.6 times the weight of water, microwave at 750W for 3 minutes, mix and beat, steam for 45 minutes, spray purified water 8 times the weight of rice to cool, and then add 0.015 times the weight of rice weight of sweet wine koji, fermented for 5 days, and filtered to obtain initial rice wine;

[0043] (4) Add the degreased superfine bran pow...

Embodiment 3

[0048] A kind of preparation method of black glutinous rice wine, comprises the following steps:

[0049] (1) Using brown rice grains of black glutinous rice as raw materials, separate them through the rice milling process to obtain bran powder and polished rice grains;

[0050] (2) Process the bran powder obtained in step (1) into superfine bran powder with a particle size of less than 1000 meshes by means of freeze-jet grinding, then degrease and extract with absolute ethanol for 20 minutes, dilute and dry naturally to obtain degreased superfine bran powder, and set aside;

[0051] (3) Soak the polished rice grains obtained in step (1) in 1.6 times the weight of water, microwave at 750W for 2 minutes, mix and beat, steam for 45 minutes, spray purified water 5 times the weight of rice to cool, and then add 0.015 times the weight of rice Weight of sweet wine koji, fermented for 3 days, filtered to obtain initial rice wine;

[0052] (4) Add the degreased superfine bran powder ob...

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Abstract

The invention provides a kind of black glutinous rice wine and a production method thereof. The brown rice grains of black glutinous rice are used as raw materials, and the bran powder and polished rice grains separated in the rice milling process are processed separately, and the bran powder is processed by freezing jet grinding and degreasing. into defatted ultra-fine bran powder, the polished rice grains are soaked, microwave irradiated, mixed and beaten, steamed and fermented to obtain the initial rice wine, then the defatted ultra-fine bran powder is added to the initial rice wine, and aged under the action of mature abalone mushroom fruiting bodies Melted into black glutinous rice wine, the yield is high. Anthocyanin is mainly concentrated in bran powder, avoiding exposure to high temperature environment, effectively reducing the loss of anthocyanin. The bran powder is degreased, and the polished rice grains soaked in water are irradiated by microwaves to destroy the lipolytic enzymes, so as to avoid the increase of the fatty acid value in the polished rice grains, and the separate treatment of the bran powder and polished rice grains avoids the aging or fermentation process The acidification in the middle avoids the quality of black glutinous rice wine from being destroyed.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a black glutinous rice wine and a preparation method thereof. Background technique [0002] Existing black rice wine generally takes black rice as main raw material, utilizes traditional yellow rice wine brewing technique to produce and obtain. In comparison, black rice wine contains more amino acids, vitamins, anthocyanins, carotene, selenium, zinc and other trace elements than traditional rice wine, and has higher nutritional value. [0003] The color of black rice is formed by the deposition of anthocyanins in the pericarp and seed coat. Anthocyanins belong to flavonoid polyphenol compounds, which are glycosides formed by the combination of anthocyanins and various sugars through glycosidic bonds. In addition to giving plants rich colors, anthocyanins also have physiological functions such as anti-oxidation, anti-inflammation, lowering blood lipids, and inhibiting tumor forma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12G3/055C12G3/05
CPCC12G3/02C12G3/04C12H1/02
Inventor 肖端武李火宇
Owner 孝感麻糖米酒有限责任公司
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