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A kind of fully fermented black rice wine brewing method rich in anthocyanin

A full-fermentation and black rice wine technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of complicated process and high cost, and achieve the effect of increasing anthocyanin content, improving quality, and complex and mellow aroma

Active Publication Date: 2022-07-22
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Aiming at the defects and deficiencies in the prior art, the object of the present invention is to provide a full-fermentation black rice wine brewing method that only uses black rice as raw material and is rich in anthocyanins, so as to solve the problems of complex and high cost in the prior art. question

Method used

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  • A kind of fully fermented black rice wine brewing method rich in anthocyanin
  • A kind of fully fermented black rice wine brewing method rich in anthocyanin
  • A kind of fully fermented black rice wine brewing method rich in anthocyanin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Raw material processing, screening microwave, cooking and gelatinization

[0040] 1.1. Black rice is pre-processed by removing dust and dregs, color sorting, etc., and keeping the particles intact. The specific parameters of black rice grinding are that every 120g of black rice is milled for 13 seconds, and the grinding degree of black rice is 13%.

[0041] 1.2. The black rice bran skin containing only the seed coat is obtained by sieving and separation, and microwave treatment is carried out, the microwave power is 500w, the microwave time is 3min, and the amount of black rice bran skin is 100g.

[0042] 1.3. Weigh 1000g of peeled black rice, put it in an edible stainless steel basin, rinse it with water at about 20-25℃ and drain it, place it in a constant temperature incubator at 25℃ for 24 hours, and quickly rinse it with water after soaking Prepare steamed rice.

[0043] 1.5. Put the soaked peeled black rice into a cooking bag and put it in the steamer, turn on ...

Embodiment 1V

[0101] (1) Example 1VS Comparative Example 1:

[0102] The content of reducing sugar produced in the saccharification stage determines the subsequent fermentation process and affects the alcoholic fermentation rate of yeast. Removing the rice bran skin on the surface of black rice can make starch gelatinization more fully, thereby increasing the saccharification rate and effectively avoiding the inhibitory effect of anthocyanins on amylase. Example 1 reduces the loss of anthocyanin due to soaking, and because anthocyanin has a certain degree of inhibitory effect on lactic acid bacteria, there is also a certain difference in the acidity of the two soaking. For the initial fermentation acidity, Example 1 phase Compared with Comparative Example 1, it can more effectively inhibit the growth of miscellaneous bacteria in the fermentation process, so that saccharification enzymes and yeast can grow well. Constantly rising, the increase of ethanol is conducive to the continuous extra...

Embodiment 1VS

[0103] (2) embodiment 1VS comparative example 2:

[0104] Both groups of wines are fermented by peeled black rice, so in the saccharification stage, the saccharification rate of both wines is relatively good, providing sufficient reducing sugar content for subsequent fermentation, and the fermentation rate of yeast is relatively vigorous. The operation of the anthocyanin significantly increased the anthocyanin content in the whole fermentation stage, but due to the different pretreatment methods of the two, there was a significant difference in the anthocyanin content. It may be that the microwave treatment of Example 1 reduces the combination of anthocyanin and black rice bran skin through intermolecular vibration, which in turn leads to the further release of anthocyanin in the wine mash; Denaturation and inactivation, and less loss of anthocyanins. The high-temperature steam treatment of Comparative Example 2 is to inject hot water vapor while heating the black rice bran p...

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Abstract

The invention belongs to the technical field of black rice wine processing, and provides a brewing method of fully fermented black rice wine rich in anthocyanin. In the method, black rice is properly ground to obtain black polished rice and black rice bran husk. After the black rice bran husk is stabilized by microwave technology, the black polished rice is fermented and the microwave-treated black rice bran husk is added in the alcohol fermentation stage to brew. A fully fermented black rice wine with a dry red wine-like color, mellow taste and unique aroma of black rice is produced. The invention significantly increases the anthocyanin content in the finished wine, improves the quality of the black rice wine, greatly simplifies the production process and saves the production cost, and is beneficial to the realization of mechanization and automation of the factory.

Description

technical field [0001] The invention belongs to the technical field of black rice wine brewing, and in particular relates to a fermentation technology for fully fermented black rice wine, in particular to the co-biological fermentation of microwave-treated black rice bran and black polished rice to obtain a kind of anthocyanin-rich wine. The brewing method of fully fermented new black rice wine. Background technique [0002] Black rice is a kind of colored rice that is rich in 8 essential amino acids and anthocyanins needed by the human body. Anthocyanins) can maintain the normal osmotic pressure of blood vessels and prevent the rupture of blood vessels. [0003] At present, the processed products of black rice have problems such as low added value and low utilization rate of nutrients. Using brewing microorganisms to ferment it into wine is a method to increase the added value of black rice. Anthocyanin is an important bioactive component in black rice wine, which endows ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12H1/07C12H1/065C12H1/18
CPCC12G3/022C12H1/063C12H1/061C12H1/18
Inventor 彭帮柱汤奥星张铭
Owner HUAZHONG AGRI UNIV
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