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Production method of broomcorn millet yellow wine

A production method and technology for rice wine, applied in the field of food manufacturing, can solve the problems of inhibiting the growth and reproduction of brewing microorganisms, affecting the flavor quality of products, unpleasant beany smell, etc., and achieving harmonious and stable flavor, pure wine body aroma, and prominent fruit flavor. Effect

Active Publication Date: 2021-02-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the application of Radix Astragali and Codonopsis Codonopsis in the brewing of rice wine also has the following problems: first, because they have an obvious unpleasant beany smell (the main component is n-hexanal), directly putting them into the fermentation system will bring the beany smell into the product, And then affect the flavor quality of the product; on the other hand, there are some substances that inhibit the growth of microorganisms in Astragalus membranaceus, directly put into the fermentation system, it will inhibit the growth and reproduction of wine-making microorganisms, and then hinder the wine-making process. Therefore, it is necessary to consider developing a new brewing process

Method used

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  • Production method of broomcorn millet yellow wine
  • Production method of broomcorn millet yellow wine
  • Production method of broomcorn millet yellow wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of production method with millet rice wine comprises the following steps:

[0028] (1) Crushing of medicinal materials: 2 parts of Astragalus membranaceus and 4 parts of Codonopsis pilosula were dried and crushed to 40 mesh. Mix with water at a ratio of 1:20, leaching with ultrasonic (300w) assistance at 40°C for 50 minutes, filter and take the supernatant, concentrate in vacuum to 0.2 times the original volume, and set aside.

[0029] (2) Rice soaking: Weigh 100 parts of millet and soak in water at 55°C for 30 minutes, then drain the water with gauze.

[0030] (3) Cooling of steamed rice: Put the drained millet in a rice steamer and steam it until there is no white heart inside, it is cooked but not mushy, even and consistent, take it out and let it cool naturally.

[0031] (4) Blanking: add 90 parts of water (according to the ratio of material to water 1:0.9, the proportion of auxiliary materials is based on dry rice) and mix well, and add 5 parts of crushed Q...

Embodiment 2

[0039] A kind of production method with millet rice wine comprises the following steps:

[0040] (1) Crushing of medicinal materials: 1 part of Astragalus membranaceus and 2 parts of Codonopsis pilosula were dried and crushed to 40 mesh. Mix it with water at a ratio of 1:25, leaching with ultrasonic (400w) at 50°C for 30 minutes, filter and take the supernatant, concentrate in vacuum to 0.1 times the original volume, and set aside.

[0041] (2) Rice soaking: Weigh 100 parts of millet and soak in water at 55°C for 30 minutes, then drain the water with gauze.

[0042] (3) Cooling of steamed rice: Put the drained millet in a rice steamer and steam it until there is no white heart inside, it is cooked but not mushy, even and consistent, take it out and let it cool naturally.

[0043] (4) Blanking: add 100 parts of water (according to the ratio of material to water 1:1) and mix well, and add 10 parts of crushed Qingxiang Daqu and 0.2 parts of rice wine active dry yeast activated w...

Embodiment 3

[0051] A kind of production method with millet rice wine comprises the following steps:

[0052](1) Crushing of medicinal materials: 2 parts of Astragalus membranaceus and 4 parts of Codonopsis pilosula were dried and crushed to 40 mesh. Mix with water at a ratio of 1:30, leaching with ultrasonic (300w) at 50°C for 40 minutes, filter and take the supernatant, concentrate in vacuum to 0.1 times the original volume, and set aside.

[0053] (2) Rice soaking: Weigh 100 parts of millet and soak in water at 55°C for 30 minutes, then drain the water with gauze.

[0054] (3) Cooling of steamed rice: Put the drained millet in a rice steamer and steam it until there is no white heart inside, it is cooked but not mushy, even and consistent, take it out and let it cool naturally.

[0055] (4) Blanking: Add 120 parts of water (according to the ratio of material to water 1:1.2) and mix well, and add 15 parts of crushed Qingxiang Daqu and 0.3 parts of rice wine active dry yeast activated wi...

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Abstract

The invention discloses a production method of broomcorn millet yellow rice wine, and belongs to the field of food manufacturing. The wine is brewed by fermenting broomcorn millet, yeast for making hard liquor, barm, and astragalus membranaceus and codonopsis pilosula leach liquor according to a certain proportion, wherein the astragalus membranaceus and codonopsis pilosula leach liquor is added in 3-5 times after blanking and fermentation. The produced broomcorn millet yellow wine has good faint scent flavor and prominent fruity flavor, the wine body is harmonious and stable and no other foreign flavor exists. The finished wine contains multiple functional components, the total polysaccharide content is greater than or equal to 1.5 g / 100mL, and the total saponin content is greater than orequal to 130mg / 100mL.

Description

technical field [0001] The invention relates to a production method of millet rice wine, which belongs to the field of food production. Background technique [0002] Yellow rice wine belongs to low-alcohol, high-nutrition fermented wine, and is more and more welcomed by consumers. Yellow rice wine is rich in proteins, polypeptides, amino acids, phenols, oligosaccharides, γ-aminobutyric acid and other components, which have various physiological functions such as anti-aging, lowering blood pressure, lowering cholesterol and enhancing immunity. [0003] Millet rice wine is the representative of rice wine in northern my country and has a long production history. With the improvement of living standards, people pay more and more attention to health and health preservation, and rice wine with enhanced functions is bound to be welcomed by consumers. Astragalus and Codonopsis pilosula have the effect of invigorating qi, and the prescription composed of the two has a synergistic e...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/026C12R1/865
CPCC12G3/021C12G3/026Y02A50/30
Inventor 毛健姬中伟周志磊赖敏辉
Owner JIANGNAN UNIV
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