Functional yellow wine enriched in ferulic acid and production method of functional yellow wine

The invention discloses functional yellow wine enriched in ferulic acid and a production method of the functional yellow wine, belonging to the technical field of food brewing. The aspergillus niger CCTCC NO:M 2015202 feruloyl esterase, amylase and cellulase are high in activity, when the enzymes ar...

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Bibliographic Details
Main Authors XU JINGRAN, LI CUICUI, LIU SHUANGPING, MAO JIAN, MENG XIANGYONG
Format Patent
LanguageEnglish
Published 08.07.2015
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
PROCESSES USING MICROORGANISMS
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Summary:The invention discloses functional yellow wine enriched in ferulic acid and a production method of the functional yellow wine, belonging to the technical field of food brewing. The aspergillus niger CCTCC NO:M 2015202 feruloyl esterase, amylase and cellulase are high in activity, when the enzymes are added into the yellow wine fermentation process, normal fermentation of the yellow wine is not influenced, saccharifying of raw materials in the yellow wine production process is accelerated, the yellow wine production and fermentation cycle is shortened, and the original flavor and taste of the yellow wine can be maintained. The method disclosed by the invention comprises the following steps: by taking sticky rice as a raw material, inoculating aspergillus niger strain spore suspension containing high-yield feruloyl esterase during jar dropping, adding wheat bran with high ferulic acid content, performing primary fermentation, secondary fermentation, pressing, boiling wine, filling, sealing the jar and the like. The yellow wine produced by the method disclosed by the invention is enriched in ferulic acid and has the effects of resisting oxidation, reducing blood pressure, resisting thrombus, reducing blood fat, resisting bacteria, diminishing inflammation, preventing cancers, protecting the liver, treating the diabetes and the like. Moreover, the production process is energy saving and environmentally friendly, and the additional value of byproducts of wheat production is improved.
Bibliography:Application Number: CN201510195683