CN100441676C - Glutinous rice fruit wine and its prepn process - Google Patents
Glutinous rice fruit wine and its prepn process Download PDFInfo
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- CN100441676C CN100441676C CNB2006100951727A CN200610095172A CN100441676C CN 100441676 C CN100441676 C CN 100441676C CN B2006100951727 A CNB2006100951727 A CN B2006100951727A CN 200610095172 A CN200610095172 A CN 200610095172A CN 100441676 C CN100441676 C CN 100441676C
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Abstract
The present invention relates to one kind of glutinous rice fruit wine and its preparation process. The glutinous rice fruit wine is prepared with fruit wine in 50-90 weight portions and glutinous rice saccharifying liquid in 10-50 weight portions, and through fermentation, separation, ageing, clarifying and filtering. The present invention has the deep fermentation of the mixture of rice saccharifying liquid and fruit wine to obtain the glutinous rice fruit wine with both fruity odor of fruit wine and mellow fragrance of glutinous rice wine and high quality.
Description
Technical field
The present invention relates to a kind of low alcohol, specifically a kind of glutinous rice fruit wine and preparation method thereof.
Background technology
As everyone knows, sticky rice wine is that yeast fermentation is made by after the glutinous rice saccharification, and ethanol content is lower, contains nutritive substances such as rich saccharide and VITAMIN, and nourishing is stronger, should be used for postpartum or is weak from one's illness, and cooperates nourishing diet to strengthen the nourishing curative effect.It claims glutinous rice wine, sweet wine, fermented glutinous rice, fermented glutinour rice again, and main raw material is a glutinous rice, and brewing process is simple, and taste is fragrant and sweet pure and sweet, and ethanol content is few, and tangible fermented wine fragrance is arranged.Fruit wine has tangible fruit aroma, and alcoholic strength is generally about 12 degree, and the fruit wine fruital flavor that initial fermentation finishes is strong, but because the ageing limited time lacks some fermentation vinosity.Desire the to get both fragrance of fruit wine and the alcohol flavor of sticky rice wine carry out simple physics with these two kinds of wine and mix, and practical situation are that not only mouthfeel is poor, and the quality of wine also greatly reduces.
The present inventor thinks if can make it both keep fruit aroma simple and elegant in the fruit wine to have the pure and mild fermented glutinour rice fragrance of sticky rice wine again, then can improve the quality of wine greatly, satisfies the demand of numerous different levels consumer groups, but does not still have this series products in the market.
Summary of the invention
Purpose of the present invention just is to provide a kind of mouthfeel fragrant and sweet pure and sweet and colory glutinous rice fruit wine.
Another object of the present invention provides the preparation method of above-mentioned glutinous rice fruit wine, and this method is simple to operate, and the cycle is short, low cost of manufacture.
The object of the present invention is achieved like this: a kind of glutinous rice fruit wine is characterized in that: it comprises 50～90 parts of the former wine of fruit wine, 10～50 parts of glutinous rice saccharification liquid, and in weight part, by fermentation, after separation and the ageing, clarification is filtered and is got.
The former wine of above-mentioned fruit wine or be watermelon fermentation liquor or for lemon fermented liquid.
The preparation method of above-mentioned glutinous rice fruit wine, it is characterized in that: in weight part with 50～90 parts of the former wine of fruit wine, 10～50 parts of mixing of glutinous rice saccharification liquid are fermented, fermented bacterium can be the Angel fruit wine yeast, the fermented bacterium amount accounts for above-mentioned by 0.1 of fermented product total amount～0.5 ‰, 20～28 ℃ of leavening temperature controls, fermentation time 5～10 days; Mixing wine liquid after the above-mentioned fermentation was left standstill 20～30 days, and clarification back separating and filtering is got clear liquid and is added the sodium D-isoascorbate that accounts for clear liquid total amount 0.2 ‰ and carry out rotproofing, obtains the former wine of glutinous rice fruit wine after sealing 4～June of ageing then; Again through after a while ageing, clarification, filter and glutinous rice fruit wine.
If the former wine watermelon fermentation liquor of above-mentioned fruit wine is watermelon Normal juice is carried out the fermented liquid that conventional inoculation fermentation obtained after 18～42 hours.
If the lemon fermented liquid of the former wine of above-mentioned fruit wine is lemon juice is carried out the fermented liquid that conventional inoculation fermentation obtained after 18～30 hours.
Above-mentioned glutinous rice saccharification liquid is with after wheat mixes by 4: 1 weight ratio with glutinous rice, carry out boiling, controlled temperature is at 90～100 ℃, and boiling 1～2 hour is up to softening, spreading for cooling to 30～45 ℃, inoculating the Dian Fentang that obtains after the saccharification Qu Jinhang saccharification then also is glutinous rice saccharification liquid.
Above-mentioned saccharification is bent for mixing the sort of quyi, and it is made up of yeast 10～50% and aspergillus 50～90%, by weight percentage; The bent inoculum size of above-mentioned saccharification accounts for 5 of cooking material total amount～10 ‰; In the above-mentioned saccharifying, temperature is controlled at 25～40 ℃, saccharification time 24～48 hours, and saccharification is to get final product more than the 200g/l to surveying pol.
The general method that adopts the bent diastatic fermentation of solid-state kind of existing sticky rice wine production is promptly inoculated distiller's yeast and is carried out ventilating fermentation, and the fermentation period of this kind method is longer, the manual operation burdensome.Generally be to utilize sugar part of raw material itself or add white sugar in the existing technique for producing fruit wine as fermenting carbon source.And the stage of having omitted the sticky rice wine solid state fermentation among the present invention, used the leading portion operation that sticky rice wine is made, it is saccharifying, and the Dian Fentang that will obtain thus is a glutinous rice saccharification liquid and utilize the fruit wine yeast liquid submerged fermentation after the former wine of fruit wine (as watermelon fermentation liquor or lemon fermented liquid) mixes, semi-solid state is organically combined with the different microbial fermentation of liquid two class matrix, and in fermentation, utilized alternative white sugar of the Dian Fentang in the fermented product or glucose as fermenting carbon source, improved utilization ratio of raw materials, make its finished wine that obtains both keep fruit aroma simple and elegant in the fruit wine, has the pure and mild fermented glutinour rice fragrance of sticky rice wine again, improve the quality of wine greatly, satisfied the demand of numerous different levels consumer groups.
In a word, the invention has the advantages that:
1, improving on the product special flavour, making its finished wine that obtains both keep fruit aroma simple and elegant in the fruit wine, having the pure and mild fermented glutinour rice fragrance of sticky rice wine again, improving the quality of wine greatly, satisfying the demand of numerous different levels consumer groups.
2, avoided the simple sticky rice wine solid state fermentation cycle long on the preparation method, quality product is not easy to control and the outer higher defective of sugaring cost of simple fruit wine yeast liquid state fermentation.
3, utilize Dian Fentang after the grain saccharification as the needed carbon source of wine fermentation, improved utilization ratio of raw materials.
4, the preparation method of product of the present invention is simple to operate, and the cycle is short, low cost of manufacture.
Embodiment
The invention will be further described below in conjunction with embodiment, but the present invention is not limited to these embodiment.
Embodiment 1: a kind of glutinous rice fruit wine, and it comprises 90 parts of watermelon fermentation liquor, 10 parts of glutinous rice saccharification liquid, in weight part, by fermentation, after separation and the ageing, clarification is filtered and is got.
Concrete preparation process is:
(1) preparation of watermelon fermentation liquor: watermelon Normal juice is carried out the clarifying fermented liquid that conventional inoculation fermentation obtained after 18 hours.
The preparation of glutinous rice saccharification liquid: with glutinous rice with after wheat mixes by 4: 1 weight ratio, carry out boiling, controlled temperature is at 90～95 ℃, after boiling was softened in 1 hour, spreading for cooling cools to 30 ℃, inoculation saccharification Qu Jinhang saccharification, this saccharification song is made up of yeast 50% and aspergillus 50%, by weight percentage; The bent inoculum size of saccharification accounts for 5 ‰ of cooking material total amount, in the bent process of inoculation saccharification the saccharification song is mixed with cooking material; 30～40 ℃ of saccharification temperature controls, saccharification time 48 hours, the Dian Fentang that obtains surveying pol and be 240g/l also is a glutinous rice saccharification liquid.
(2) fermentation, separation and ageing: with 90 parts of above-mentioned watermelon fermentation liquor, 10 parts of (in weight part) mixed fermentations of glutinous rice saccharification liquid, fermented bacterium is the Angel fruit wine yeast, the fermented bacterium amount accounts for described by 0.1 ‰ of fermented product total amount, 20～28 ℃ of leavening temperature controls, fermentation time 10 days left standstill it 30 days then, clarification back separating and filtering, get clear liquid add the sodium D-isoascorbate that accounts for clear liquid total amount 0.2 ‰ carry out rotproofing after the sealing ageing obtained the former wine of glutinous rice fruit wine in 4 months.
Former wine changes cylinder through ageing time of half a year again, clarification, filter and glutinous rice fruit wine.
Embodiment 2: a kind of glutinous rice fruit wine, and it comprises 70 parts of watermelon fermentation liquor, 30 parts of glutinous rice saccharification liquid, in weight part, by fermentation, after separation and the ageing, clarification is filtered and is got.
Concrete preparation process is:
(1) preparation of watermelon fermentation liquor: watermelon Normal juice is carried out the clarifying fermented liquid that conventional inoculation fermentation obtained after 42 hours.
The preparation of glutinous rice saccharification liquid: with glutinous rice with after wheat mixes by 4: 1 weight ratio, carry out boiling, controlled temperature is at 92～95 ℃, after boiling was softened in 1.5 hours, spreading for cooling cools to 45 ℃, inoculation saccharification Qu Jinhang saccharification, this saccharification song is made up of yeast 10% and aspergillus 90%, by weight percentage; The bent inoculum size of saccharification accounts for 10 ‰ of cooking material total amount, in the bent process of inoculation saccharification the saccharification song is mixed with cooking material; 25～30 ℃ of saccharification temperature controls, saccharification time 24 hours, the Dian Fentang that obtains surveying pol and be 220g/l also is a glutinous rice saccharification liquid.
(2) fermentation, separation and ageing: with 70 parts of above-mentioned watermelon fermentation liquor, 30 parts of (in weight part) mixed fermentations of glutinous rice saccharification liquid, fermented bacterium is the Angel fruit wine yeast, the fermented bacterium amount accounts for described by 0.2 ‰ of fermented product total amount, 20～28 ℃ of leavening temperature controls, fermentation time 5 days left standstill it 20 days then, clarification back separating and filtering, get clear liquid add the sodium D-isoascorbate that accounts for clear liquid total amount 0.2 ‰ carry out rotproofing after the sealing ageing obtained the former wine of glutinous rice fruit wine in 6 months.
Former wine passes through the ageing of six months again, clarification, filter and glutinous rice fruit wine.
Embodiment 3: a kind of glutinous rice fruit wine, and it comprises 60 parts of watermelon fermentation liquor, 40 parts of glutinous rice saccharification liquid, in weight part, by fermentation, after separation and the ageing, clarification is filtered and is got.
Concrete preparation process is:
(1) preparation of watermelon fermentation liquor: watermelon Normal juice is carried out the clarifying fermented liquid that conventional inoculation fermentation obtained after 25 hours.
The preparation of glutinous rice saccharification liquid: with glutinous rice with after wheat mixes by 4: 1 weight ratio, carry out boiling, controlled temperature is at 95～98 ℃, after boiling was softened in 1.7 hours, spreading for cooling cools to 35 ℃, inoculation saccharification Qu Jinhang saccharification, this saccharification song is made up of yeast 20% and aspergillus 80%, by weight percentage; The bent inoculum size of saccharification accounts for 6 ‰ of cooking material total amount, in the bent process of inoculation saccharification the saccharification song is mixed with cooking material; 25～40 ℃ of saccharification temperature controls, saccharification time 30 hours, the Dian Fentang that obtains surveying pol and be 210g/l also is a glutinous rice saccharification liquid.
(2) fermentation, separation and ageing: with 60 parts of above-mentioned watermelon fermentation liquor, 40 parts of (in weight part) mixed fermentations of glutinous rice saccharification liquid, fermented bacterium Angel fruit wine yeast, the fermented bacterium amount accounts for described by 0.3 ‰ of fermented product total amount, 20～25 ℃ of leavening temperature controls, fermentation time 7 days left standstill it 25 days then, clarification back separating and filtering, get clear liquid add the sodium D-isoascorbate that accounts for clear liquid total amount 0.2 ‰ carry out rotproofing after the sealing ageing obtained the former wine of glutinous rice fruit wine in 5 months.
Former wine passes through the ageing of six months again, clarification, filter and glutinous rice fruit wine.
Embodiment 4: a kind of glutinous rice fruit wine, and it comprises 80 parts of watermelon fermentation liquor, 20 parts of glutinous rice saccharification liquid, in weight part, by fermentation, after separation and the ageing, clarification is filtered and is got.
Concrete preparation process is:
(1) preparation of watermelon fermentation liquor: watermelon Normal juice is carried out the clarifying fermented liquid that conventional inoculation fermentation obtained after 32 hours.
The preparation of glutinous rice saccharification liquid: with glutinous rice with after wheat mixes by 4: 1 weight ratio, carry out boiling, controlled temperature is at 98～100 ℃, after boiling was softened in 2 hours, spreading for cooling cools to 40 ℃, inoculation saccharification Qu Jinhang saccharification, this saccharification song is made up of yeast 30% and aspergillus 70%, by weight percentage; The bent inoculum size of saccharification accounts for 7 ‰ of cooking material total amount, in the bent process of inoculation saccharification the saccharification song is mixed with cooking material; 30～40 ℃ of saccharification temperature controls, saccharification time 35 hours, the Dian Fentang that obtains surveying pol and be 230g/l also is a glutinous rice saccharification liquid.
(2) fermentation, separation and ageing: with 80 parts of above-mentioned watermelon fermentation liquor, 20 parts of (in weight part) mixed fermentations of glutinous rice saccharification liquid, fermented bacterium is the Angel fruit wine yeast, the fermented bacterium amount accounts for described by 0.4 ‰ of fermented product total amount, 20～25 ℃ of leavening temperature controls, fermentation time 8 days left standstill it 22 days then, clarification back separating and filtering, get clear liquid add the sodium D-isoascorbate that accounts for clear liquid total amount 0.2 ‰ carry out rotproofing after the sealing ageing obtained the former wine of glutinous rice fruit wine in 5.5 months.
Former wine passes through the ageing of one-year age again, clarification, filter and glutinous rice fruit wine.
Embodiment 5: a kind of glutinous rice fruit wine, and it comprises 50 parts of watermelon fermentation liquor, 50 parts of glutinous rice saccharification liquid, in weight part,
By fermentation, after separation and the ageing, clarification is filtered and is got.
Concrete preparation process is:
(1) preparation of watermelon fermentation liquor: watermelon Normal juice is carried out the clarifying fermented liquid that conventional inoculation fermentation obtained after 39 hours.
The preparation of glutinous rice saccharification liquid: with glutinous rice with after wheat mixes by 4: 1 weight ratio, carry out boiling, controlled temperature is at 90～100 ℃, after boiling was softened in 2 hours, spreading for cooling cools to 37 ℃, inoculation saccharification Qu Jinhang saccharification, this saccharification song is made up of yeast 40% and aspergillus 60%, by weight percentage; The bent inoculum size of saccharification accounts for 9 ‰ of cooking material total amount, in the bent process of inoculation saccharification the saccharification song is mixed with cooking material; 32～38 ℃ of saccharification temperature controls, saccharification time 45 hours, the Dian Fentang that obtains surveying pol and be 250g/l also is a glutinous rice saccharification liquid.
(2) fermentation, separation and ageing: with 50 parts of above-mentioned watermelon fermentation liquor, 50 parts of (in weight part) mixed fermentations of glutinous rice saccharification liquid, fermented bacterium is the Angel fruit wine yeast, the fermented bacterium amount accounts for described by 0.5 ‰ of fermented product total amount, 23～27 ℃ of leavening temperature controls, fermentation time 8 days left standstill it 29 days then, clarification back separating and filtering, get clear liquid add the sodium D-isoascorbate that accounts for clear liquid total amount 0.2 ‰ carry out rotproofing after the sealing ageing obtained the former wine of glutinous rice fruit wine in 4.5 months.
Former wine passes through the ageing of one-year age again, clarification, filter and glutinous rice fruit wine.
Embodiment 6: a kind of glutinous rice fruit wine, and it comprises 90 parts of lemon fermented liquid, 10 parts of glutinous rice saccharification liquid, in weight part, by fermentation, after separation and the ageing, clarification is filtered and is got.
Its preparation method is: the preparation of lemon fermented liquid: lemon juice is carried out the clarifying fermented liquid that conventional inoculation fermentation obtained after 18 hours.
All the other steps are with embodiment 1.
Embodiment 7: a kind of glutinous rice fruit wine, and it comprises 80 parts of lemon fermented liquid, 20 parts of glutinous rice saccharification liquid, in weight part, by fermentation, after separation and the ageing, clarification is filtered and is got.
Its preparation method is: the preparation of lemon fermented liquid: lemon juice is carried out the clarifying fermented liquid that conventional inoculation fermentation obtained after 30 hours.
All the other steps are with embodiment 2.
Embodiment 8: a kind of glutinous rice fruit wine, and it comprises 70 parts of lemon fermented liquid, 30 parts of glutinous rice saccharification liquid, in weight part, by fermentation, after separation and the ageing, clarification is filtered and is got.
Its preparation method is: the preparation of lemon fermented liquid: lemon juice is carried out the clarifying fermented liquid that conventional inoculation fermentation obtained after 22 hours.
All the other steps are with embodiment 3.
Embodiment 9: a kind of glutinous rice fruit wine, and it comprises 60 parts of lemon fermented liquid, 40 parts of glutinous rice saccharification liquid, in weight part, by fermentation, after separation and the ageing, clarification is filtered and is got.
Its preparation method is: the preparation of lemon fermented liquid: lemon juice is carried out the clarifying fermented liquid that conventional inoculation fermentation obtained after 25 hours.
All the other steps are with embodiment 4.
Embodiment 10: a kind of glutinous rice fruit wine, and it comprises 50 parts of lemon fermented liquid, 50 parts of glutinous rice saccharification liquid, in weight part, by fermentation, after separation and the ageing, clarification is filtered and is got.
Its preparation method is: the preparation of lemon fermented liquid: lemon juice is carried out the clarifying fermented liquid that conventional inoculation fermentation obtained after 28 hours.
All the other steps are with embodiment 5.
Claims (5)
1, a kind of preparation method of glutinous rice fruit wine, it is characterized in that: with 50～90 parts of the former wine of fruit wine, 10～50 parts of mixing of glutinous rice saccharification liquid are fermented in weight part, and the fermented bacterium amount accounts for described by 0.1 of fermented product total amount～0.5 ‰, 20～28 ℃ of leavening temperature controls, fermentation time 5～10 days; Mixing wine liquid after the described fermentation was left standstill 20～30 days, and clarification back separating and filtering is got clear liquid and is added the sodium D-isoascorbate that accounts for clear liquid total amount 0.2 ‰ and carry out rotproofing, obtains the former wine of glutinous rice fruit wine after sealing 4～June of ageing then; Again through after a while ageing, clarification, filter and glutinous rice fruit wine.
2, the preparation method of glutinous rice fruit wine as claimed in claim 1 is characterized in that: the former wine of described fruit wine is watermelon fermentation liquor or lemon fermented liquid.
3, the preparation method of glutinous rice fruit wine as claimed in claim 2 is characterized in that: described watermelon fermentation liquor is for to carry out the fermented liquid that conventional inoculation fermentation obtained after 18～42 hours with watermelon Normal juice; Described lemon fermented liquid is for to carry out the fermented liquid that conventional inoculation fermentation obtained after 18～30 hours with lemon juice.
4, the preparation method of glutinous rice fruit wine as claimed in claim 1, it is characterized in that: the step of producing of described glutinous rice saccharification liquid is: with glutinous rice with after wheat mixes by 4: 1 weight ratio, carry out boiling, controlled temperature is at 90～100 ℃, boiling 1～2 hour is up to softening, spreading for cooling to 30～45 ℃ are inoculated saccharification Qu Jinhang saccharification then.
5, the preparation method of glutinous rice fruit wine as claimed in claim 4 is characterized in that: described saccharification is bent for mixing the sort of quyi, and it is made up of yeast 10～50% and aspergillus 50～90%, by weight percentage; The bent inoculum size of described saccharification accounts for 5 of cooking material total amount～10 ‰; In the bent process of described inoculation saccharification the saccharification song is mixed with cooking material; In the described saccharifying, temperature is controlled at 25～40 ℃, saccharification time 24～48 hours, and saccharification is more than the 200g/l to surveying pol.
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| CN100441676C true CN100441676C (en) | 2008-12-10 |
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| CN102199508B (en) * | 2011-04-14 | 2012-12-12 | 陈昌贵 | Grape glutinous rice wine |
| CN103468480A (en) * | 2013-09-29 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Waxberry wine |
| CN103468479A (en) * | 2013-09-29 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Pomegranate wine |
| CN105385535A (en) * | 2015-12-25 | 2016-03-09 | 王国会 | Nutritional sorghum fruit wine |
| CN105779231A (en) * | 2016-05-05 | 2016-07-20 | 广西天龙泉酒业有限公司 | Passion fruit compound wine |
| CN106947669A (en) * | 2017-03-16 | 2017-07-14 | 广西凌云县绿贵茶业有限公司 | A kind of preparation method of watermelon rice wine |
| CN107739680A (en) * | 2017-11-14 | 2018-02-27 | 蚌埠市涂山村富民石榴专业合作社 | A kind of preparation method of pomegranate glutinous rice wine |
| CN110129160A (en) * | 2019-05-09 | 2019-08-16 | 中国热带农业科学院热带作物品种资源研究所 | A kind of preparation method of pineapple wine |
| CN110669609A (en) * | 2019-10-18 | 2020-01-10 | 株洲金饭碗米业有限公司 | Production process of selenium-rich rice wine |
| CN112592794A (en) * | 2020-12-24 | 2021-04-02 | 上海金枫酒业股份有限公司 | Production method of rice wine |
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