Low-alcohol-content yellow rice wine rich in anthocyanin and production method of wine

Abstract

The invention discloses low-alcohol-content yellow rice wine rich in anthocyanin and a production method of the wine. The method includes the steps: taking purple glutinous rice, black glutinous foxtail millets and Yangxian fragrant rice as raw materials, peeling the purple glutinous rice and the black glutinous foxtail millets and then crushing the purple glutinous rice and the black glutinous foxtail millets into powder, adding the powder into yellow rice wine fermented products after primary fermentation, jointly performing post-fermentation and then performing molecular distillation or reduced pressure distillation to obtain the low-alcohol-content yellow rice wine rich in anthocyanin; or peeling the purple glutinous rice and the black glutinous foxtail millets and then crushing the purple glutinous rice and the black glutinous foxtail millets into powder, soaking the powder in alcohol obtained by yellow rice wine vinasse distillation, extracting the anthocyanin, adding the anthocyanin into the low-alcohol-content yellow rice wine and performing blending to obtain the low-alcohol-content yellow rice wine rich in anthocyanin. The low-alcohol-content yellow rice wine rich in anthocyanin has the effects of resisting oxidation, reducing blood fat, nourishing yin, protecting body fluids and the like, retains excellent style and beneficial components of traditional Chinese yellowrice wine, is a more comfortable in taste, more comfortable and safer to drink, wider in intended population and is new high-quality functional yellow rice wine. The alcohol content of the yellow rice wine is greatly reduced, irritation and harm of the alcohol to human bodies are decreased, and the risk of drunkenness is reduced.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to anthocyanin-rich rice wine with low alcohol content and a production method thereof. Background technique [0002] Yellow rice wine is a special product of our country. It is also known as the world's three major ancient wines together with beer and wine. Its brewing technology is unique and has become a typical representative and model of the oriental brewing industry. It contains more than 5,000 years of Chinese historical and cultural accumulation and enjoys the reputation of "national wine". . Rice wine has the characteristics of soft wine, full body, mellow wine taste, rich nutrition, low alcohol content, diet and medical treatment, etc., which is very suitable for the new trend of consumption value in today's society. Xiecun rice wine is a well-known traditional and historical wine. It is known as "Shaoxing Jiafan in the south and Xiecun Huadiao in th...

AI Technical Summary

Problems solved by technology

However, the current rice wine products also have a single variety, lack of personalized characteristic products, superficial research on representative functional components of rice wine, no specific positioning for functional evaluation, and products lack core competitiveness.