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1. CN111234985 - Tartary buckwheat yellow wine and preparation method thereof

Office
China
Application Number 202010207259.9
Application Date 23.03.2020
Publication Number 111234985
Publication Date 05.06.2020
Publication Kind A
IPC
C12G 3/026
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
3Preparation of other alcoholic beverages
02by fermentation
026with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
CPC
C12G 3/026
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
3Preparation of other alcoholic beverages
02by fermentation
026with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Applicants FOSHAN UNIVERSITY
佛山科学技术学院
Inventors BAI YONGLIANG
白永亮
LIAO YUNPENG
廖运鹏
XIA YU
夏雨
ZENG RONG
曾荣
ZHANG MIN
张敏
WEN HAIXIANG
温海祥
Agents 广州嘉权专利商标事务所有限公司 44205
Title
(EN) Tartary buckwheat yellow wine and preparation method thereof
(ZH) 一种苦荞黄酒及其制备方法
Abstract
(EN) The invention belongs to the technical field of wine brewing and discloses tartary buckwheat yellow wine and a preparation method thereof. In the perspective of a traditional brewing process of yellowwine, on the basis of the brewing process of grain soaking, cooking, koji mixing, saccharification and fermentation, the loss of flavonoids is reduced by recovering a tartary buckwheat soaking solution and reutilizing distillers' grains and tartary buckwheat husk, by microwave treatment and reutilization of brewing wastes, the flavonoid content of the tartary buckwheat yellow wine is effectivelyincreased, and the defects of strong bitterness and light aroma of pure tartary buckwheat yellow wine are overcome, so that the prepared tartary buckwheat yellow wine has high flavonoid content, a strong aroma and a pure and coordinated flavor, and has good drinking quality of the tartary buckwheat yellow wine while having higher healthcare functions.
(ZH) 本发明属于酿酒技术领域,公开了一种苦荞黄酒及其制备方法。从黄酒的传统酿造工艺角度出发,在泡粮、蒸煮、拌曲、糖化、发酵的酿造工序基础上,通过对苦荞浸泡液进行回收、酒糟和苦荞壳的重利用减少了黄酮的损失量,微波处理及酿造废弃物的重利用,也有效提高了苦荞黄酒的黄酮含量,改善了纯苦荞黄酒苦味重、香气寡淡的不足,从而使制得的苦荞黄酒的黄酮含量高、香气浓厚及风味纯正协调,在具有较强保健作用的同时,同样具有良好的苦荞黄酒的饮用品质。
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