Vaccinium bracteatum thunb rice wine rich in procyanidine substances and preparation method thereof
The invention provides black rice wine rich in procyanidine substances and a preparation method of the black rice wine, and belongs to the technical field of fermented wine. The method comprises the following steps: washing black rice, performing intermittent superheated steam gelatinization, adding...
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| creator | LIANG HONGCHANG |
| description | The invention provides black rice wine rich in procyanidine substances and a preparation method of the black rice wine, and belongs to the technical field of fermented wine. The method comprises the following steps: washing black rice, performing intermittent superheated steam gelatinization, adding acidic urease for enzymolysis, adding compound protease for enzymolysis, mixing with anthocyanin-rich food, protocatechuic acid and wheat koji, adding alpha-amylase and saccharifying enzyme, performing heating saccharification, performing primary fermentation under the action of rhizopus oryzae, saccharomyces cerevisiae and saccharomycopsis fibuligera, and performing secondary fermentation under the action of saccharomyces cerevisiae and saccharomycopsis fibuligera; and carrying out secondary fermentation under the action of lactobacillus brevis and acetobacter pasteurianus, adding ethyl carbamate hydrolase into the obtained secondary fermentation liquor for enzymolysis, adding the primary pulp distilled liquor, s |
| format | Patent |
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The method comprises the following steps: washing black rice, performing intermittent superheated steam gelatinization, adding acidic urease for enzymolysis, adding compound protease for enzymolysis, mixing with anthocyanin-rich food, protocatechuic acid and wheat koji, adding alpha-amylase and saccharifying enzyme, performing heating saccharification, performing primary fermentation under the action of rhizopus oryzae, saccharomyces cerevisiae and saccharomycopsis fibuligera, and performing secondary fermentation under the action of saccharomyces cerevisiae and saccharomycopsis fibuligera; and carrying out secondary fermentation under the action of lactobacillus brevis and acetobacter pasteurianus, adding ethyl carbamate hydrolase into the obtained secondary fermentation liquor for enzymolysis, adding the primary pulp distilled liquor, s</description><language>chi ; eng</language><subject>AGEING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLARIFICATION ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PASTEURISATION ; PREPARATION THEREOF ; PRESERVATION ; PROCESSES USING MICROORGANISMS ; PURIFICATION ; SPIRITS ; STERILISATION ; VINEGAR ; WINE</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230321&DB=EPODOC&CC=CN&NR=115820372A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230321&DB=EPODOC&CC=CN&NR=115820372A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIANG HONGCHANG</creatorcontrib><title>Vaccinium bracteatum thunb rice wine rich in procyanidine substances and preparation method thereof</title><description>The invention provides black rice wine rich in procyanidine substances and a preparation method of the black rice wine, and belongs to the technical field of fermented wine. The method comprises the following steps: washing black rice, performing intermittent superheated steam gelatinization, adding acidic urease for enzymolysis, adding compound protease for enzymolysis, mixing with anthocyanin-rich food, protocatechuic acid and wheat koji, adding alpha-amylase and saccharifying enzyme, performing heating saccharification, performing primary fermentation under the action of rhizopus oryzae, saccharomyces cerevisiae and saccharomycopsis fibuligera, and performing secondary fermentation under the action of saccharomyces cerevisiae and saccharomycopsis fibuligera; and carrying out secondary fermentation under the action of lactobacillus brevis and acetobacter pasteurianus, adding ethyl carbamate hydrolase into the obtained secondary fermentation liquor for enzymolysis, adding the primary pulp distilled liquor, s</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PASTEURISATION</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjEEKwkAMRbtxIeod4gEE2yK6laK4ciVuS5qmNGAzw0wG8fZOwQO4-o__Pn9Z0BOJRCVN0AUkY7SMNibtIAgxvEV5phFEwQdHH1Tp5zKmLhoqcQTUPjv2GNDEKUxso-vzDQd2w7pYDPiKvPnlqtheL4_mtmPvWo4eiZWtbe5leThV-_pYnet_Nl_kBT8F</recordid><startdate>20230321</startdate><enddate>20230321</enddate><creator>LIANG HONGCHANG</creator><scope>EVB</scope></search><sort><creationdate>20230321</creationdate><title>Vaccinium bracteatum thunb rice wine rich in procyanidine substances and preparation method thereof</title><author>LIANG HONGCHANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115820372A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>AGEING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PASTEURISATION</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>LIANG HONGCHANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIANG HONGCHANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Vaccinium bracteatum thunb rice wine rich in procyanidine substances and preparation method thereof</title><date>2023-03-21</date><risdate>2023</risdate><abstract>The invention provides black rice wine rich in procyanidine substances and a preparation method of the black rice wine, and belongs to the technical field of fermented wine. 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| language | chi ; eng |
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| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PROCESSES USING MICROORGANISMS PURIFICATION SPIRITS STERILISATION VINEGAR WINE |
| title | Vaccinium bracteatum thunb rice wine rich in procyanidine substances and preparation method thereof |
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