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A kind of production method of millet rice wine

A production method and technology of rice yellow wine, which is applied in the field of food manufacturing, can solve the problems of inhibiting the growth and reproduction of wine-making microorganisms, affecting the flavor quality of products, and unpleasant beany smell, etc., and achieve harmonious and stable flavor, pure wine body aroma, and outstanding fruity aroma Effect

Active Publication Date: 2022-07-05
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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  • A kind of production method of millet rice wine
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  • A kind of production method of millet rice wine

Examples

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Effect test

Embodiment 1

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

[0028] (1) Crushing of medicinal materials: 2 parts of Astragalus root and 4 parts of Codonopsis Radix were dried and crushed to 40 meshes. Mix it with water at a ratio of 1:20, assisted leaching with ultrasonic (300w) at 40°C for 50min, filter the supernatant, and concentrate in vacuo to 0.2 times the original volume for later use.

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

[0030] (3) Cooling of steamed rice: Put the drained millet in a rice-steaming cabinet for steaming until there are no white hearts inside, cooked but not mushy, and uniform. After taking it out, it will be cooled naturally.

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

Embodiment 2

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

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

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

[0042] (3) Cooling of steamed rice: Put the drained millet in a rice-steaming cabinet for steaming until there are no white hearts inside, cooked but not mushy, and uniform. After taking it out, it will be cooled naturally.

[0043] (4) Blanking: add 100 parts of water (at a ratio of 1:1) to water and mix well, add 10 parts of crushed Qingxiang Daqu and 0.2 parts of active dry yeast for rice wine activated with 35°C suga...

Embodiment 3

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

[0052](1) Crushing of medicinal materials: 2 parts of Astragalus root and 4 parts of Codonopsis Radix were dried and crushed to 40 meshes. Mix it with water at a ratio of 1:30, and perform ultrasonic (300w) assisted extraction at 50°C for 40min. After filtration, take the supernatant and concentrate in vacuo to 0.1 times the original volume for later use.

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

[0054] (3) Cooling of steamed rice: Put the drained millet in a rice-steaming cabinet for steaming until there are no white hearts inside, cooked but not mushy, and uniform. After taking it out, it will be cooled naturally.

[0055] (4) Material blanking: add 120 parts of water (according to the ratio of material to water 1:1.2), add water and mix evenly, add 15 parts of crushed Qingxiang Daqu and ...

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Abstract

The invention discloses a production method of millet rice wine and belongs to the field of food manufacturing. In the present invention, millet, Daqu, yeast, astragalus and Codonopsis extract are fermented and brewed in a certain proportion, wherein the extract of Astragalus and Codonopsis is added in 3-5 times after the blanking fermentation. The millet rice wine produced has a good fragrance flavor, among which the fruit flavor is prominent, the wine body is harmonious and stable, and there is no other peculiar smell. The finished wine contains a variety of functional components, of which the total polysaccharide content is ≥1.5g / 100mL, and the total saponin content is ≥130mg / 100mL.

Description

technical field [0001] The invention relates to a method for producing millet rice wine, which belongs to the field of food manufacturing. Background technique [0002] Yellow rice wine is a fermented wine with low alcohol content and high nutrition, which is more and more popular among consumers. 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 northern yellow rice wine in my country and has a long history of production. 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 have the effect of invigorating qi, and the prescriptions composed of the two have sy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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