Black foods are packed with essential nutrients and unique bioactive compounds that offer significant health benefits. Among these, melanin stands out as a powerful antioxidant, contributing to disease prevention, enhanced immunity, and even longevity. One of the most notable black foods is black corn, which is not only a nutritious vegetable but also a valuable fruit. Its deep black color comes from natural pigments, making it a visually appealing and flavorful addition to any diet.
Black corn is particularly rich in selenium, a trace element recognized by the World Health Organization for its cancer-fighting properties. In fact, it contains 7.5 times more selenium than regular yellow corn, making it an excellent choice for health-conscious consumers. This high nutritional value opens up great potential for both social and economic development in agriculture and food industries.
However, the quality of black corn used for consumption or processing depends heavily on timing. Most commercially available black corn is harvested while still green, when melanin hasn't fully developed, reducing its health benefits. If harvested too late, the flavor declines, and the commercial value drops. To address this issue, a simple yet effective method has been developed to use mature black corn grains for brewing black corn wine, offering a new pathway for product diversification and value enhancement.
1. **Variety Selection**
For winemaking, tannin-type black corn varieties are preferred due to their higher sugar content and better fermentation potential. Popular choices include Italian black corn, Chinese black corn, and Fuhei No.11. These varieties ensure a smoother fermentation process and a richer final product.
2. **Material Selection**
It's important to select fresh, mold-free black corn kernels. Avoid old or damaged grains, and remove any impurities. The yeast used can be standard rice wine koji, provided it is free from mold and contamination. A good example is Gutian koji, known for its clean aroma and high efficiency.
3. **Soaking and Cooking**
Black corn kernels are tough and require proper preparation. Soak them in clean water for 8–10 hours, then rinse thoroughly. Steam them on a rack until fully cooked, or use an autoclave to reduce cooking time. Maintain appropriate moisture levels—about 2.5 to 3 kg of water per kilogram of dried corn. The texture should be just right, not too hard or too soft.
4. **Pre-Fermentation**
Once cooked, cool the corn to room temperature. Mix it with cold boiled water in a 1:1 ratio. Add 0.1–0.15 kg of yeast per kilogram of dry corn. Stir well and place the mixture in a clean jar. Keep it at 20–25°C for 7–10 days to allow the yeast to multiply. Stir 2–3 times daily. Afterward, seal the jar and let it ferment for about 60 days. Be careful not to let the temperature rise too high, as this can cause the wine to turn sour.
5. **Wine Clarification**
After the initial fermentation, strain the liquid using multi-layered gauze to remove solids. Seal the filtered liquid and let it ferment for another 30 days to improve clarity and flavor.
6. **Storage**
Finally, use an oblique filtration method to obtain the clear supernatant. Store the liquor in sealed jars in a cool, dry place. The longer it’s aged, the smoother and more flavorful the wine becomes. This traditional method not only preserves the essence of black corn but also enhances its value through creative processing.
Amino Acid
Amino acid are organic acids containing amino groups, which are the basic units of proteins. There are more than 20 kinds of amino acids that constitute proteins, which are often divided into essential amino acids and non-essential amino acids according to their nutritional needs for pigs and chickens. In pigs, chickens can not be synthesized, or can be synthesized, but the speed and quantity of synthesis can not meet its normal growth needs, so must be supplied by the outside world of amino acids, called essential amino acids. So far, the essential amino acids that have been widely used in the breeding industry are methionine and lysine
Efficacy and function of amino acid for Poultry and veterinary use:
First, Feed Amino Acid improve immunity
Amino acids are important nutrients in animals, which can improve the immunity of animals
Second, promote growth and development
Amino acids also have a positive effect on the growth and development of domesticated animals
Third, improve the efficiency of breeding
There is a certain relationship between animal amino acid intake and feed conversion rate. Reasonable strengthening of amino acid supply can improve feed utilization rate, reduce pollutant discharge and improve aquaculture efficiency
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