The use of tartary buckwheat as the main raw material, combined with the use of high quality miscellaneous grains such as alfalfa, is aimed at the development of low-level fermented wines with nutritious and health-care functions, which are enriched with glucose, a variety of amino acids, organic acids, and polysaccharides. Rutin, quercetin, D-chiro-inositol and other physiological functional factors have various bioactive substances such as anti-oxidation, blood glucose regulation, cardiovascular disease prevention, and the like.
1. Raw materials and equipment Tartary buckwheat, yellow rice, high-yield dry yeast, active dry yeast, and enzymes.
Roller extruder, water bath, belt press filter, rotary evaporator, concentrator, gas chromatograph, liquid chromatograph.
2. Process Tartary → Washing soaking → Breaking → Cooking → Spreading yellow rice → Screening → Washing, soaking → Flushing, draining → Cooking → Cooling → Mixing (Saccharifying enzyme, rice wine active dry yeast, raw Active dry yeast) → into the tank → saccharification and fermentation → filtration juice → deployment → sterilization → packaging → products.
3. Operational points (1) A large amount of tanned skin and dust are attached to the surface of the rice rinsing (broken rice). The rice must be washed and washed with warm water until the leached water is cloudy.
(2) Immersion in rice is to make the starch granules in the material absorb water, swell, and loosen. After immersing in rice, the granules are required to remain intact and crisp (pinch the rice grains into powder with no grain core), and the water absorption is about 25%. ~30%. Immersed in rice, raw rice is prone to appear when cooking; excess rice leaching can cause starch loss. Immersion rice time varies according to the temperature, with 35 °C water immersed rice 24h, impregnated with rice should pay attention to timely stirring, to grind the hand that is broken, does not appear rot or white heart (hard heart) is appropriate.
(3) The broken bitter buckwheat contains hard and thick shells, so it is first soaked with cold water (it is easy to lose nutrients with hot water) for 24 hours. After the shell is softened, the outer shell is squeezed with a roll extruder to expose the endosperm. .
(4) Cooking The sufficiently water-absorbing material is cooked at atmospheric pressure to gelatinize the starch for fermentation. It requires external hard internal softness, no white heart, no looseness, and uniform consistency. Undercooking is not complete starch saccharification, but also cause abnormal fermentation, so that the finished alcohol or acidity increased; excessive cooking, material particles tend to stick together into a group, is not conducive to saccharification and fermentation, steamed material moisture content About 62% to 63%.
(5) After the leaching of the chilled material, immediately rinse with pure water to separate the granules of the material and cool it down to 28°C to 30°C to prepare the mixture.
(6) Mixing will drain the cold rice and bitter buckwheat, drain off the remaining water, place it in a fermentation tank that has been cleaned and sterilized beforehand, add the activated yeast liquid and saccharifying enzyme liquid, seal it with gauze, put Into a constant temperature incubator.
(7) Fermentation fermentation temperature 28°C.
(8) Pressure-filtered fermented mash is pressed and filtered to obtain a raw wine liquid.
(9) Blending Adjust the alcohol content, acidity, sugar content, color, and taste according to the requirements.
4. Results and analysis 1 Because bitter buckwheat contains a hard shell, it is not soaked, and it is powdery after being crushed. It becomes sticky during cooking and affects fermentation. If soaked in hot water, the loss of nutrients will be heavy. B therefore soaked with cold water for 24h, shelling with an extruder, this can not only maintain the loss of nutrients, but also meet the requirements of cooking and fermentation process. 2 Test results showed that the total acid and sugar content met the technical requirements of semi-sweet rice wine, and bioflavonoids and other active substances were detected in the fermentation broth. In particular, the content of free D-chiro-inositol in the fermentation broth was as high as 5.04 mS. /100mL, significantly higher than the unfermented raw material, indicating that the biofermentation process of the present invention has the enzymatic conversion effect on the D-chiro-inositol derivatives contained in the tartary buckwheat raw material to release the free bioactive D - Chiro-inositol, giving the product a better hypoglycemic effect. 3 The use of scientific and reasonable technical processes can develop sweet and refreshing, bitter-sweet, nutrient-rich bittersweet nutritional health wine, effectively retains the functional components of tartary buckwheat, has a higher nutritional and health care effect, is a It integrates low-grade, nutrition and health care, and is in line with modern consumer fashion. It is a popular health drink that is popular among consumers. Li Yunlong Author: Institute of Agricultural Products Comprehensive Utilization, Shanxi Academy of Agricultural Sciences, from: “Processing of Agricultural Products†2007.01
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