CN109370827A - Buckwheat black grain health-care rice wine and preparation method thereof - Google Patents
Buckwheat black grain health-care rice wine and preparation method thereof Download PDFInfo
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- CN109370827A CN109370827A CN201811091516.6A CN201811091516A CN109370827A CN 109370827 A CN109370827 A CN 109370827A CN 201811091516 A CN201811091516 A CN 201811091516A CN 109370827 A CN109370827 A CN 109370827A
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 72
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013339 cereals Nutrition 0.000 title abstract description 11
- 240000008620 Fagopyrum esculentum Species 0.000 title abstract 2
- 241000219051 Fagopyrum Species 0.000 claims abstract description 70
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 55
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims description 93
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 54
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 54
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 241000209094 Oryza Species 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 14
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- 238000009835 boiling Methods 0.000 claims description 12
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- 238000000034 method Methods 0.000 claims description 8
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- 230000004913 activation Effects 0.000 claims description 6
- 238000003801 milling Methods 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000007215 black sesame Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
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- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 238000011514 vinification Methods 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 description 15
- 238000001816 cooling Methods 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 7
- 230000001476 alcoholic effect Effects 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 229930003944 flavone Natural products 0.000 description 3
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- 239000002253 acid Substances 0.000 description 2
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- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
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- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明属于酿酒领域，具体涉及一种荞麦黑谷保健米酒及其制备方法。荞麦黑谷保健米酒由以下重量份的原料发酵而成：苦荞麦900～1100份、黑米200～400份、黑豆200～400份、黑芝麻50～100份、酒曲6～10份。本发明的荞麦黑谷保健米酒营养成分全面、苦涩感较轻、酸爽可口，兼顾了米酒良好的口感和风味，又满足了消费者对营养保健的追求。The invention belongs to the field of winemaking, and in particular relates to a buckwheat black grain health-care rice wine and a preparation method thereof. Buckwheat black grain health-care rice wine is fermented from the following raw materials by weight: 900-1100 parts of bitter buckwheat, 200-400 parts of black rice, 200-400 parts of black beans, 50-100 parts of black sesame seeds, and 6-10 parts of distiller's yeast. The buckwheat and black grain health-care rice wine of the invention has comprehensive nutritional components, light bitterness, refreshing and sour taste, takes into account the good taste and flavor of the rice wine, and satisfies consumers' pursuit of nutrition and health care.
Description
Technical field
The invention belongs to wine brewing fields, and in particular to a kind of black paddy health-care rice wine of buckwheat and preparation method thereof.
Background technique
Bitter buckwheat wine contains bitter buckwheat ingredient, is a kind of rice wine containing health-care components.In the brewing process of bitter buckwheat wine not with
Tartary buckwheat is main ingredient, and generally using glutinous rice as primary raw material, accounting of the tartary buckwheat in ingredient is less than glutinous rice, is brewed
Bitter buckwheat wine in rich in the beneficiating ingredients such as amino acid, rutin, Quercetin, still, bitter buckwheat wine mouthfeel bitter taste is prominent, general to consume
Person is difficult to receive.Meanwhile bitter buckwheat kind shell is thick, ventral groove is deep, so that its shelling is difficult, if with hot-water soak tartary buckwheat, although having
It conducive to shelling, but is easy to make nutrient component damages therein, therefore, the processing mode of tartary buckwheat directly affects wine after fermentation
Mouthfeel and wherein nutritional ingredient.
Summary of the invention
Bitter buckwheat content in the prior art is few, bitter taste distinct issues in order to solve, and the present invention provides a kind of black paddy of buckwheat
Health-care rice wine, with tartary buckwheat for main raw material, and that bitter taste is relatively light, mouthfeel acid is felt well is palatable.
The purpose of the present invention is to provide a kind of black paddy health-care rice wines of buckwheat.
A further object of the present invention is to provide the preparation methods of the black paddy health-care rice wine of above-mentioned buckwheat.
The black paddy health-care rice wine of the buckwheat of specific embodiment according to the present invention, by the fermenting raw materials of following parts by weight
At: 900~1100 parts of tartary buckwheat, 200~400 parts of black rice, 200~400 parts of semen sojae atricolor, 50~100 parts of Semen sesami nigrum, distiller's yeast 6~10
Part.
The present invention arranges in pairs or groups tartary buckwheat and black rice, semen sojae atricolor, Semen sesami nigrum, has both increased the nutritional ingredient in rice wine, improves and protects
Strong effect, can use the fragrance of these three black paddy also to neutralize the bitterness sense of tartary buckwheat, makes rice wine-flavor more preferably.
Specific embodiment according to the present invention, the black paddy health-care rice wine of buckwheat are formed by following fermenting raw materials: bitter buckwheat
1000 parts of wheat, 200 parts of black rice, 200 parts of semen sojae atricolor, 50 parts of Semen sesami nigrum, 8 parts of distiller's yeast.
Specific embodiment according to the present invention, the tartary buckwheat in the black paddy health-care rice wine of buckwheat are rice bitter buckwheat 11.
The method for preparing the black paddy health-care rice wine of buckwheat of specific embodiment according to the present invention, comprising the following steps:
The pretreatment of semen sojae atricolor, Semen sesami nigrum:
The Semen sesami nigrum of the semen sojae atricolor of 200~400 parts by weight, 50~100 parts by weight is stir-fried to skin breakage；
After semen sojae atricolor after stir-fry, Semen sesami nigrum are cooled down, milling obtains the black powder of frying；
The pretreatment of tartary buckwheat, black rice:
The black rice of the tartary buckwheat of 900~1100 parts by weight, 200~400 parts by weight is impregnated respectively；
Tartary buckwheat, black rice after boiling is impregnated respectively；
Fermentation:
The black powder of frying, the tartary buckwheat cooked, black rice are mixed with the distiller's yeast of 6~10 parts by weight, sent out in 23~28 DEG C
Ferment, fermentation time are 36~60 hours, obtain the black paddy health-care rice wine of the buckwheat.
The preparation method of the black paddy health-care rice wine of the buckwheat of specific embodiment according to the present invention, semen sojae atricolor, Semen sesami nigrum pre- place
It manages in step, the frying time of semen sojae atricolor is 12~15 minutes, and the frying time of Semen sesami nigrum is 5~8 minutes.
The preparation method of the black paddy health-care rice wine of the buckwheat of specific embodiment according to the present invention, the pre- place of tartary buckwheat noodle, black rice
It manages in step, the soaking time of tartary buckwheat is 3~5 hours, and the soaking time of black rice is 8~12 hours.
All abundant water swelling after tartary buckwheat and black rice impregnate, reaches maximum water absorption rate, pulverizes no hard-core with finger
The preparation method of the black paddy health-care rice wine of the buckwheat of specific embodiment according to the present invention is the tartary buckwheat noodle of step (2), black
In the pre-treatment step of rice, the digestion time of tartary buckwheat is 15~20 minutes, and the digestion time of black rice is 10~15 minutes.
The present inventor has found in development process, be difficult to take into account in the preparation process of rice wine the sense organ of rice wine and
Grain of rice ferment effect, although the grain of rice sufficiently ferments sometimes, rice wine sense organ is poor, is studied repeatedly, final to determine, passes through
The steamed rice time is controlled in 15~20 minutes, both avoids the grain of rice excessively rotten, viscosity increases, and guarantees the sense organ of rice wine product, while benefit
In the abundant fermentation of the grain of rice, therefore, the boiling of tartary buckwheat, black rice need to be controlled certain time range by the technical solution of the application
It is interior.
The preparation method of the black paddy health-care rice wine of the buckwheat of specific embodiment according to the present invention, in fermentation step, by wine
Song is mixed into before the black powder of frying, the tartary buckwheat cooked, black rice, and distiller's yeast is added to the water activation 20 minutes.
Beneficial effects of the present invention:
The present invention adds three kinds of black paddy ingredients, i.e. black rice, semen sojae atricolor, Semen sesami nigrum using buckwheat as primary raw material, the present invention
Rice wine have full of nutrition, content of starch is up to 57.90, and wherein amylose content is 31.9%, and amylopectin content is
26.0%, general flavone content 0.6%, total protein content 14.3%, while vitamin E also rich in, solubility
Dietary fiber, niacin, while free radical can also be removed, it delays senescence, improves alimentary anemia.
The bitter buckwheat that the present invention uses from rice bitter buckwheat 11, have the characteristics that shell it is thin, without ventral groove, therefore, shelling is easy,
It is easily obtained the full nutrition bitter buckwheat of high flavones content bran coat, substantially increases the nutritive effect of bitter buckwheat.Meanwhile hardship of the invention
Buckwheat 11 has preferable waxy, the waxy rice in traditional bitter buckwheat wine can be substituted, to substantially increase bitter buckwheat in rice wine
The content of ingredient.
Although the present invention improves the content of bitter buckwheat in formula, conventional bitter buckwheat wine bitter taste outstanding is compared, this
Invention is by the proportion and zymotechnique of optimizing raw material, to significantly reduce the bitterness sense of product, then be aided with black rice, semen sojae atricolor and
The taste of Semen sesami nigrum is adjusted so that final product acid feel well it is palatable.
Specific embodiment
Embodiment 1
The black paddy health-care rice wine of buckwheat of the invention, is formed by the fermenting raw materials of following parts by weight: 900 parts of tartary buckwheat, black rice
200 parts, 200 parts of semen sojae atricolor, 50 parts of Semen sesami nigrum, 6 parts of distiller's yeast.
The preparation method of the black paddy health-care rice wine of buckwheat, comprising the following steps:
(1) pretreatment of semen sojae atricolor, Semen sesami nigrum:
It cleans: selecting pitch-black shinny, full grains semen sojae atricolor and Semen sesami nigrum, take semen sojae atricolor, the Semen sesami nigrum of corresponding parts by weight, point
It Xi Jing not dry；
It fries: clean semen sojae atricolor and Semen sesami nigrum being respectively put into small fire in dry pot and stir-fried, until skin is split, semen sojae atricolor small fire is about fried
15 minutes, Semen sesami nigrum about 8 minutes, strong fragrance can be overflowed at this time；
It is cooling: the semen sojae atricolor fried and Semen sesami nigrum is cooling as room temperature；
Milling: cooling semen sojae atricolor and Semen sesami nigrum are worn into fine powder, mixing is stand-by；
(2) pretreatment of tartary buckwheat, black rice:
It impregnates: after the tartary buckwheat of corresponding parts by weight, black rice are respectively washed completely, adding under room temperature leaching of the water at 25 DEG C
Bubble, about 5 hours of tartary buckwheat soaking time, black rice impregnate about 12 hours；
Boiling: soaked tartary buckwheat and black rice being cleaned, pours into be covered in the steamer of gauze respectively, on 100 DEG C of boiling water
Boiling, the digestion time that tartary buckwheat steams are 20 minutes, and black rice steams 15 minutes；
It is cooling: steamed tartary buckwheat and black rice being rinsed in cold water, are down to room temperature, for use；
(3) add distiller's yeast:
Using 8 parts of koji of important number, appropriate cold water is first added to dissolve, activation after twenty minutes, then by buckwheat
Rice, black rice, semen sojae atricolor and black sesame powder and the mixing of the distiller's yeast of activation, stir evenly；
(4) it ferments:
It ferments at 28 DEG C, fermentation time is 60 hours, obtains the black paddy health-care rice wine of the buckwheat, alcoholic strength is
10.5 ° or so.
Embodiment 2
The black paddy health-care rice wine of buckwheat of the invention, is formed by the fermenting raw materials of following parts by weight: 1000 parts of tartary buckwheat, black rice
300 parts, 300 parts of semen sojae atricolor, 75 parts of Semen sesami nigrum, 8 parts of distiller's yeast.
The preparation method of the black paddy health-care rice wine of buckwheat, comprising the following steps:
(1) pretreatment of semen sojae atricolor, Semen sesami nigrum:
It cleans: selecting pitch-black shinny, full grains semen sojae atricolor and Semen sesami nigrum, take semen sojae atricolor, the Semen sesami nigrum point of corresponding parts by weight
It is not weighed, cleans and dry；
It fries: clean semen sojae atricolor and Semen sesami nigrum being respectively put into small fire in dry pot and stir-fried, until skin is split, semen sojae atricolor small fire is about fried
12 minutes, Semen sesami nigrum about 5 minutes, strong fragrance can be overflowed at this time；
It is cooling: the semen sojae atricolor fried and Semen sesami nigrum is cooling as room temperature；
Milling: cooling semen sojae atricolor and Semen sesami nigrum are worn into fine powder, mixing is stand-by；
(2) pretreatment of tartary buckwheat, black rice:
Impregnate: by the tartary buckwheat of corresponding parts by weight, black rice be respectively washed it is clean after, in 25 DEG C of immersion under room temperature,
About 3 hours of tartary buckwheat soaking time, black rice impregnate about 8 hours；
Boiling: soaked tartary buckwheat and black rice being cleaned, pours into be covered in the steamer of gauze respectively, on 100 DEG C of boiling water
Boiling, the digestion time that tartary buckwheat steams are 15 minutes, and black rice steams 10 minutes；
It is cooling: steamed tartary buckwheat and black rice being rinsed in cold water, are down to room temperature, for use；
(3) add distiller's yeast:
Using the special koji of corresponding parts by weight, appropriate cold water is first added to dissolve, activated after twenty minutes, then will
Buckwheat, black rice, semen sojae atricolor and black sesame powder and the mixing of the distiller's yeast of activation, stir evenly；
(4) it ferments:
It ferments at 23 DEG C, fermentation time is 36 hours, obtains the black paddy health-care rice wine of the buckwheat, alcoholic strength is
10.5 ° or so.
Embodiment 3
The black paddy health-care rice wine of buckwheat of the invention, is formed by the fermenting raw materials of following parts by weight: 1100 parts of tartary buckwheat, black rice
400 parts, 400 parts of semen sojae atricolor, 100 parts of Semen sesami nigrum, 10 parts of distiller's yeast.
The preparation method of the black paddy health-care rice wine of buckwheat, comprising the following steps:
(1) pretreatment of semen sojae atricolor, Semen sesami nigrum:
It cleans: selecting pitch-black shinny, full grains semen sojae atricolor and Semen sesami nigrum, take the semen sojae atricolor Semen sesami nigrum of corresponding parts by weight, point
It Xi Jing not dry；
It fries: clean semen sojae atricolor and Semen sesami nigrum being respectively put into small fire in dry pot and stir-fried, until skin is split, semen sojae atricolor small fire is about fried
13 minutes, Semen sesami nigrum about 6 minutes, strong fragrance can be overflowed at this time；
It is cooling: the semen sojae atricolor fried and Semen sesami nigrum is cooling as room temperature；
Milling: cooling semen sojae atricolor and Semen sesami nigrum are worn into fine powder, mixing is stand-by；
(2) pretreatment of tartary buckwheat, black rice:
It impregnates: after the tartary buckwheat of corresponding parts by weight, black rice are respectively washed completely, adding under room temperature leaching of the water at 25 DEG C
Bubble, about 4 hours of tartary buckwheat soaking time, black rice impregnate about 10 hours；
Boiling: soaked tartary buckwheat and black rice being cleaned, pours into be covered in the steamer of gauze respectively, on 100 DEG C of boiling water
Boiling, the digestion time that tartary buckwheat steams are 18 minutes, and black rice steams 13 minutes；
It is cooling: steamed tartary buckwheat and black rice being rinsed in cold water, are down to room temperature, for use；
(3) add distiller's yeast:
Using the special koji of corresponding parts by weight, appropriate cold water is first added to dissolve, activated after twenty minutes, then will
Buckwheat, black rice, semen sojae atricolor and black sesame powder and the mixing of the distiller's yeast of activation, stir evenly；
(4) it ferments:
It ferments at 25 DEG C, fermentation time is 48 hours, obtains the black paddy health-care rice wine of the buckwheat, alcoholic strength is
10.5 ° or so.
When the black paddy health-care rice wine of buckwheat of the invention ferments 48 hours, the alcoholic strength of rice wine is 10.5 ° or so, and reduced sugar contains
Amount is 17g/100g, and total amino acid content is 362.06ug/100mg, total fatty acid content 427.01ug/100mg, general flavone
Content is 348.5ug/mL, and acidity pH value is 4.The form quality of the black paddy health-care rice wine of buckwheat is uniform, glossy, has typical
Fermentation rice wine fragrance does not stimulate again；Sour-sweet ratio is suitable for excellent taste.
The parts by weight of bitter buckwheat are determined as 1000 parts by the present invention, and adjust semen sojae atricolor, black rice and the proportion of Semen sesami nigrum simultaneously,
Fermentation preparation is carried out according to the method described above, and to verify influence of three kinds of components to the mouthfeel of bitter buckwheat wine of the present invention, concrete outcome is shown in
Table 1:
The influence of 1 semen sojae atricolor of table, black rice, Semen sesami nigrum to bitter buckwheat wine mouthfeel of the present invention
1000 parts of tartary buckwheat, 300 parts of black rice, 300 parts of semen sojae atricolor, 75 parts of Semen sesami nigrum, 8 parts of distiller's yeast are selected in the present invention, according to
The above method carries out fermentation preparation, changes the adding proportion of distiller's yeast, investigates influence of the distiller's yeast to the mouthfeel of bitter buckwheat wine of the present invention, tool
Body the results are shown in Table 2:
Influence of the additive amount of 2 distiller's yeast of table to bitter buckwheat wine mouthfeel
| Distiller's yeast number | Alcoholic strength % (VOL) | Reduced sugar g/100g | Acidity pH | Sensory evaluation scores |
| 6 | 0.65±0.09 | 15.38±0.07 | 4.17±0.09 | 7.24±0.09 |
| 8 | 1.07±0.1 | 17.01±0.07 | 4.02±0.05 | 8.4±0.06 |
| 10 | 1.19±0.07 | 16.53±0.09 | 4.03±0.04 | 7.01±0.06 |
| 12 | 1.29±0.06 | 14.89±0.07 | 3.98±0.01 | 6.45±0.03 |
1000 parts of tartary buckwheat, 300 parts of black rice, 300 parts of semen sojae atricolor, 75 parts of Semen sesami nigrum, 8 parts of distiller's yeast are selected in the present invention, according to
The above method carries out fermentation preparation, in fermentation process, fermentation time is adjusted, to investigate different fermentation times to bitter buckwheat of the present invention
The influence of the mouthfeel of wine, concrete outcome are shown in Table 3:
Influence of 3 fermentation time of table to the mouthfeel of bitter buckwheat wine
| Fermentation time (h) | Alcoholic strength % (VOL) | Reduced sugar g/100g | Acidity pH | Sensory evaluation scores |
| 24 | 0.61±0.03 | 13.14±0.03 | 4.09±0.09 | 7.24±0.08 |
| 36 | 0.95±0.1 | 15.33±0.03 | 4.07±0.05 | 8.45±0.08 |
| 48 | 1.05±0.05 | 16.98±0.01 | 4.01±0.1 | 8.85±0.06 |
| 60 | 1.21±0.02 | 18.85±0.05 | 0.97±0.06 | 8.47±0.01 |
| 72 | 1.01±0.07 | 17.28±0.01 | 3.84±0.03 | 5.64±0.1 |
Claims (8)
1. the black paddy health-care rice wine of buckwheat, which is characterized in that the black paddy health-care rice wine of buckwheat by following parts by weight fermenting raw materials
It forms: 900~1100 parts of tartary buckwheat, 200~400 parts of black rice, 200~400 parts of semen sojae atricolor, 50~100 parts of Semen sesami nigrum, distiller's yeast 6~
10 parts.
2. the black paddy health-care rice wine of buckwheat according to claim 1, which is characterized in that the black paddy health-care rice wine of buckwheat by with
Lower fermenting raw materials form: 1000 parts of tartary buckwheat, 200 parts of black rice, 200 parts of semen sojae atricolor, 50 parts of Semen sesami nigrum, 8 parts of distiller's yeast.
3. the black paddy health-care rice wine of buckwheat according to claim 1, which is characterized in that the tartary buckwheat is rice bitter buckwheat 11.
4. a kind of method for preparing the black paddy health-care rice wine of buckwheat, which is characterized in that the described method comprises the following steps:
The pretreatment of semen sojae atricolor, Semen sesami nigrum:
The Semen sesami nigrum of the semen sojae atricolor of 200~400 parts by weight, 50~100 parts by weight is stir-fried to skin breakage respectively；
After semen sojae atricolor after stir-fry, Semen sesami nigrum are cooled down, milling obtains the black powder of frying；
The pretreatment of tartary buckwheat, black rice:
The black rice of the tartary buckwheat of 900~1100 parts by weight, 200~400 parts by weight is impregnated respectively；
Tartary buckwheat, black rice after boiling is impregnated respectively；
Fermentation:
The black powder of frying, the tartary buckwheat cooked, black rice are mixed with the distiller's yeast of 6~10 parts by weight, fermented in 23~28 DEG C, is sent out
The ferment time is 36~60 hours, obtains the black paddy health-care rice wine of the buckwheat.
5. the preparation method of the black paddy health-care rice wine of buckwheat according to claim 4, which is characterized in that semen sojae atricolor, Semen sesami nigrum
In pre-treatment step, the frying time of semen sojae atricolor is 12~15 minutes, and the frying time of Semen sesami nigrum is 5~8 minutes.
6. the preparation method of the black paddy health-care rice wine of buckwheat according to claim 4, which is characterized in that tartary buckwheat, black rice
In pre-treatment step, the soaking time of tartary buckwheat is 3~5 hours, and the soaking time of black rice is 8~12 hours.
7. the preparation method of the black paddy health-care rice wine of buckwheat according to claim 4, which is characterized in that the bitter buckwheat of step (2)
Face, black rice pre-treatment step in, the digestion time of tartary buckwheat is 15~20 minutes, and the digestion time of black rice is 10~15 points
Clock.
8. the preparation method of the black paddy health-care rice wine of buckwheat according to claim 4, which is characterized in that in fermentation step,
Before distiller's yeast is mixed into the black powder of frying, the tartary buckwheat cooked, black rice, distiller's yeast is added to the water activation 20 minutes.
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