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Preparation method of dendrobium rice wine

A technology of rice wine and dendrobium, which is applied in the brewing field of dendrobium fermented wine, can solve the problems of lack of theoretical basis, insufficient research on nutritional components and edible value, etc.

Pending Publication Date: 2021-09-14
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dendrobium has a long history of being used as a health food due to its unique nourishing effect. However, most of the current research on Dendrobium focuses on its functional components and pharmacological effects, and there is insufficient research on the nutritional components and edible value of Dendrobium as a food.
At the same time, there are many ways to eat Dendrobium in daily life, but the processing methods as industrialized processed products mostly come from experience and eating habits, lack of corresponding theoretical basis, and there is an urgent need for scientific research on the processing methods of Dendrobium. Therefore, the study of Dendrobium rice wine The scientific processing method, so that its active ingredients can be fully taken in, and it has good practical significance to exert the health effect of Dendrobium

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of dendrobium rice wine, specifically comprising the following steps:

[0018] (1) Raw material preparation: select 120kg of refined glutinous rice with full grains and no mildew, and grind the glutinous rice to 70% polished rice degree.

[0019] (2) Saccharification: Soak the glutinous rice for 8 hours, then steam the glutinous rice and dendrobium powder for 40 minutes, let it cool to 26-30°C, add 1kg of distiller's yeast, mix and put it into a fermentation tank, and control the ambient temperature at 26-30°C , saccharification and fermentation for 30 hours;

[0020] (3) Fermentation: After saccharification, add 130kg of water and ferment at 25-31°C for 20 days;

[0021] (4) Filtration and clarification: After the fermentation is over, the distiller's grains are filtered out, and the liquor is refrigerated at 5°C;

[0022] (5) Sterilization and packaging.

[0023] Product index measurement and sensory evaluation: the wine liquid is clear, transp...

Embodiment 2

[0025] A preparation method of dendrobium rice wine, specifically comprising the following steps:

[0026] (1) Raw material preparation: select 80kg of refined glutinous rice with full grains and no mildew, the glutinous rice needs to be ground to 70% of polished rice degree, washed and cleaned, and set aside; select 3kg of yellow-green dendrobium powder with a light fragrance, set aside;

[0027] (2) Saccharification: After soaking the glutinous rice for 6 hours, steam the glutinous rice and dendrobium powder together for 35 minutes, let it cool down to 26-30°C, add 1kg of distiller’s yeast, mix and put it into a fermenter, and control the ambient temperature at 26-31°C. Saccharification and fermentation for about 24 hours;

[0028] (3) Fermentation: After saccharification, add 130kg of water and ferment at 25-31°C for 18 days;

[0029] (4) Filtration and clarification: After the fermentation is over, the distiller's grains are filtered out, and the liquor is refrigerated at...

Embodiment 3

[0033] The preparation method of dendrobium rice wine specifically comprises the following steps:

[0034] (1) Preparation: select 50kg of refined glutinous rice with full grains and no mildew, wash it, and set aside, select yellow-green, lightly fragrant Dendrobium powder 1kg, set aside;

[0035] (2) Saccharification: Soak the glutinous rice for 6 hours, then steam the glutinous rice and Dendrobium powder together for 30 minutes, let it cool to 26-30°C, add 0.8kg of distiller’s yeast, mix and put it into the fermentation tank, control the ambient temperature, 26-31 ℃, saccharification and fermentation for about 24 hours;

[0036] (3) Fermentation: After saccharification, add 130kg of water and ferment at 26-31°C for 15 days;

[0037] (4) Filtration and clarification: After the fermentation is over, the distiller's grains are filtered out, and the liquor is refrigerated at 5°C;

[0038] (5) Sterilization and packaging.

[0039] Product index measurement and sensory evaluati...

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Abstract

The invention discloses a preparation method of dendrobium rice wine. The preparation method specifically comprises the following steps: preparing materials in parts by weight; soaking glutinous rice, cooking the soaked glutinous rice and dendrobium powder, and then carrying out saccharification and fermentation; adding purified water in parts by weight, and fermenting; filtering and clarifying: after fermentation is finished, filtering out distillers grains, and refrigerating the wine liquid at the temperature of 5 DEG C; and sterilizing and packaging. The processed wine liquid is clear, transparent, fresh and sweet, the content of dendrobium polysaccharides is 19.14 mg / L, and the physicochemical properties meet the requirements on fresh semi-sweet yellow wine in the GBT13662-2018 yellow wine. The finished product wine is pure, fresh and mild in flavor; and secondly, through the fermentation process, the content of the polysaccharide component in the dendrobium wine is increased, so that the nutritional value of the dendrobium wine is improved, and the dendrobium wine has a better health-care effect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a brewing method of dendrobium fermented wine. Background technique [0002] Dendrobium has a long history of being used as a health food due to its unique nourishing effect. However, current research on Dendrobium mainly focuses on its functional components and pharmacological effects, and there is insufficient research on the nutritional components and edible value of Dendrobium as a food. At the same time, there are many ways to eat Dendrobium in daily life, but the processing methods as industrially processed products mostly come from experience and eating habits, lacking corresponding theoretical basis, and there is an urgent need for scientific research on the processing methods of Dendrobium. Therefore, the study of Dendrobium rice wine The scientific processing method, so that the active ingredients can be fully taken in, so as to exert the health effect of Dend...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12G3/026
CPCC12G3/022C12G3/026
Inventor 周鸿翔赵红王晓丹
Owner GUIZHOU UNIV
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