CN101608154B - Red date and black glutinous rice nutritious fortified wine and brewing method thereof - Google Patents

Abstract

The invention relates to red date and black glutinous rice nutritious fortified wine and a brewing method thereof. The alcoholic strength of the wine is between 12 and 13 percent (V/V), the total sugar (counted by glucose) is between 8g/L and 10g/L, the total acid (counted by citric acid) is between 3 g/L and 5 g/L, the volatile acid is less than 0.8g/L, the dry extract quantity is more than 18g/L, the dissociative SO2 is less than 50mg/L, and the total SO2 is less than 200mg/L. The brewing method comprises the following steps: cleaning, pre-cooking and pulping the red dates, keeping temperature, and lixiviating and filtering the red dates; steeping, cooking, liquefying, saccharifing and filtering the black glutinous rice, and mixing the red dates and the black glutinous rice to filter to obtain the nutritious fortified wine with red dates and black glutinous rice. The red date and black glutinous rice nutritious fortified wine has strong and mellow smell peculiar to the black glutinous rice yellow wine, obvious date smell and refreshing taste. The with red date and black glutinous rice nutritious fortified wine can stimulate secretion of digestive gland, increase appetite and is favorable for digestion if drunk for a long time. Because the nutrient contents of the wine are easy to absorb by the human body, the nutritious fortified wine is the best product of invigorating the vital energy and nourishing the blood for middle-aged and old-aged people, pregnant women, puerperal and body weakening people.

Description

A kind of red date black glutinous rice nutritious fortified wine and brewing method thereof

(1) technical field

The present invention relates to grain inebriant and technology and brewing technology, the brewing method of the red date black glutinous rice nutritious fortified wine of particularly a kind of red date and black glutinous rice mixed fermentation.

(2) technical background

Black glutinous rice has significant medicinal efficacy, so be commonly called as " medicine rice ", has nourishing YIN for benefiting the kidney, mends the warm liver of stomach, the effect of beneficial smart tonifying lung.According to surveying and determination, its protein is higher by 6.8% than general rice, and fat is high by 20%, and 8 kinds of general rice of essential amino acid content average specific such as Methionin, Threonine are high by 15.86%, and wherein Methionin is high 3～3.5 times.L-arginine with important medical value is up to 1.15%, and for general rice 2.12 times still contain trace elements such as VITMAIN B1, B2, E and zinc, iron, magnesium, are the healthy nourishing rice of a kind of ideal.The traditional Chinese medical science thinks, red date has the effect of tonifying spleen and stomach, supplementing QI for promoting the production of body fluid, accent medicine poison.Modern study confirms, effects such as red date also has antianaphylaxis, anticancer, replenishing qi and blood, builds up health, alleviates the chemicotherapy pair, protects liver, stamina intensifying.In addition, can be used as the hyperchromic raw material of assisting a ruler in governing a country, change the color and luster of traditional product, is that health promoting wine has natural redness.

Existing black rice wine is to be raw material with the black rice, forms through boiling, throwing song, fermentation brew, and nutritive ingredient is single, and alcoholic strength is high, and mouthfeel is poor, has a little taste of traditional Chinese medicine, and the audient is narrower.And along with the develop rapidly of national economy, the social life level improves constantly, and people more and more pay attention to health food and beverage for the health of self.So the exploitation mouthfeel is good, the audient is wide, the low red date black glutinous rice nutritious fortified wine of nutritious health-care effect is necessary.

(3) summary of the invention

The purpose of this invention is to provide a kind of is main raw material with the black glutinous rice, adds the red date elite, and in conjunction with the modern production making method, it is various to have nutrition, the sweet-smelling that gives off a strong fragrance, mouthfeel pure and mild tasty and refreshing low red date black glutinous rice nutritious fortified wine and brewing method thereof.

A kind of red date black glutinous rice nutritious fortified wine, its alcoholic strength 12-13% (V/V); Total reducing sugar (with glucose meter) 8-10g/L; Total acid (with citrometer) 3-5g/L; Volatile acid＜0.8g/L; Sugar-free extract amount＞18g/L; Free SO2＜50mg/L; Total so2＜200mg/L.

Red date black glutinous rice nutritious fortified wine of the present invention is realized through following steps:

A. jujube juice preparation: after red date cleans, add clear water according to red date and clear water weight ratio 1: 6-7; The 75-80 ℃ of 15min that precooks; With the Hydrocerol A adjustment liquid pH value to 5.5 of precooking; After the red date and the liquid one of precooking being reinstated the hollander making beating of sieve diameter 1mm, add the dried jujube of polygalacturonase 70000-90000U/kg, the dried jujube of cellulase 10000-15000U/kg, 50 ℃ of insulation 120min filter and obtain jujube juice.

The preparation of b. black glutinous rice liquefaction, saccharification liquid:

In black glutinous rice according to black glutinous rice: clear water (weight ratio) 1: 1.1-1.3 adds clear water, soaks a meter 20-25min; Atmospheric cooking 20-30min is cooled to 25-27 ℃ rapidly and obtains the black glutinous rice meal; According to the black glutinous rice meal: clear water (weight ratio) 100: the 300-350 ratio is added clear water, is regulated pH to 5.5 in the black glutinous rice meal, adds AMS 45000-48000U/kg black glutinous rice meal, 85 ℃ of liquefaction 5.5h; Add beta-amylase 300000-320000U/kg black glutinous rice meal, regulate pH4.0,60 ℃ of saccharification 2.5h; Filtration obtains black glutinous rice liquefaction, saccharification liquid;

C. composition adjustment: jujube juice and black glutinous rice liquefaction, saccharification liquid by volume 1: 8-10 mixes, the SO of interpolation 60-80mg/L ₂, to 4-5g/L, pol is with glucose meter 210-230g/L with Hydrocerol A adjustment acidity;

D. fermentation: add the good yellow rice wine dry yeast of black glutinous rice weight 0.01-0.1% activation, 18-20 ℃ fermented 8-12 days;

F. play the glue clarification filtration: add the 0.8-1g/L chitosan, filter with diatomite filter after leaving standstill 36-48h;

G. cardboard filter and membrane filtration obtain finished wine.

Red date black glutinous rice nutritious fortified wine wine and women-sensual pursuits pool red-purple or red-brown, limpid glossy, have the distinctive strong sweet-smelling of millet wine of black waxy corn, the red date flavor is outstanding, tasty and refreshing.Long-term drinking, the gland ground secretion that can stimulate digestion improves a poor appetite, and has aid digestion.This wine nutritive ingredient is easy to absorption of human body, is the good merchantable brand of the elderly, pregnant and lying-in women and person's benefiting qi and nourishing blood in poor health.

(4) embodiment

Below in conjunction with embodiment the present invention is done further detailed description, these embodiment never are limitations of the present invention.

Embodiment 1:

A. jujube juice preparation: after red date cleans, add clear water at 1: 6 according to red date and clear water weight ratio; 75 ℃ of 15min that precook; With the Hydrocerol A adjustment liquid pH value to 5.5 of precooking.Red date adds the dried jujube of polygalacturonase 70000U/kg after reinstating the hollander making beating of sieve diameter 1mm with the liquid one of precooking, the dried jujube of cellulase 10000U/kg, and 50 ℃ of insulation 120min filter and obtain jujube juice.

The preparation of b. black glutinous rice liquefaction, saccharification liquid:

In black glutinous rice, add the clear water of 1.1 times of its weight, soak a meter 20min; Atmospheric cooking 20min is cooled to 25 ℃ rapidly; Add clear water, the adjusting pH5.5 of 3 times of black glutinous rice meal weight, add AMS 45000U/kg black glutinous rice meal, 85 ℃ of liquefaction 5.5h; Add beta-amylase 300000U/kg black glutinous rice meal, regulate pH4.0,60 ℃ of saccharification 2.5h; Filtration obtains black glutinous rice liquefaction, saccharification liquid.

C. composition adjustment: jujube juice mixed with black glutinous rice liquefaction, saccharification liquid in 1: 10 by volume, and mixed solution adds the SO of 60mg/L ₂, to 4g/L, pol is with glucose meter 220g/L with Hydrocerol A adjustment acidity.

D. fermentation: add the good yellow rice wine dry yeast of black glutinous rice weight 0.01% activation, 18 ℃ fermented 12 days.

F. play the glue clarification filtration: add the 0.8g/L chitosan, filter with diatomite filter after leaving standstill 48h,

G. cardboard filter and membrane filtration obtain the red date black glutinous rice nutritious fortified wine.

Index: alcoholic strength 12%; Total reducing sugar (with glucose meter) 8g/L; Total acid (with citrometer) 4g/L; Volatile acid 0.6g/L; Sugar-free extract 19g/L; Free SO ₂25.3mg/L; Total SO ₂110.7mg/L.

Embodiment 2:

A. jujube juice preparation: after red date cleans, add clear water at 1: 7 according to red date and clear water weight ratio; 80 ℃ of 15min that precook; With the Hydrocerol A adjustment liquid pH value to 5.5 of precooking.Red date adds the dried jujube of polygalacturonase 90000U/kg after reinstating the hollander making beating of sieve diameter 1mm with the liquid one of precooking, the dried jujube of cellulase 12000U/kg, and 50 ℃ of insulation 120min filter and obtain jujube juice.

The preparation of b. black glutinous rice liquefaction, saccharification liquid:

In black glutinous rice, add the clear water of 1.3 times of its weight, soak a meter 25min; Atmospheric cooking 25min is cooled to 27 ℃ rapidly; Add clear water, the adjusting pH5.5 of 3.5 times of black glutinous rice meal weight, add AMS 48000U/kg black glutinous rice meal, 85 ℃ of liquefaction 5.5h; Add beta-amylase 320000U/kg black glutinous rice meal, regulate pH4.0,60 ℃ of saccharification 2.5h; Filtration obtains black glutinous rice liquefaction, saccharification liquid.

C. composition adjustment: jujube juice mixed with black glutinous rice liquefaction, saccharification liquid in 1: 8 by volume, added the SO2 of 80mg/L in the mixed solution, and to 5g/L, pol is with glucose meter 230g/L with Hydrocerol A adjustment acidity.

D. fermentation: add the good yellow rice wine dry yeast of 0.01-0.1% activation of black glutinous rice weight, 20 ℃ of fermentations 12 days.

F. play the glue clarification filtration: add the 1g/L chitosan, filter with diatomite filter after leaving standstill 48h,

G. cardboard filter and membrane filtration obtain finished wine.

Index: alcoholic strength 12.5%; Total reducing sugar (with glucose meter) 9g/L; Total acid (with citrometer) 4.5g/L; Volatile acid 0.6g/L; Sugar-free extract 20g/L; Free SO ₂30.6mg/L; Total SO ₂121.4mg/L.

Claims (1)

1. the brewing method of a red date black glutinous rice nutritious fortified wine is characterized in that: may further comprise the steps:

A. jujube juice preparation: after red date cleans, add clear water according to red date and clear water weight ratio 1: 6-7; The 75-80 ℃ of 15min that precooks; With the Hydrocerol A adjustment liquid pH value to 5.5 of precooking; After the red date and the liquid one of precooking being reinstated the hollander making beating of sieve diameter 1mm, add the dried jujube of polygalacturonase 70000-90000U/kg, the dried jujube of cellulase 10000-15000U/kg, 50 ℃ of insulation 120min filter and obtain jujube juice;

The preparation of b. black glutinous rice liquefaction, saccharification liquid:

In black glutinous rice according to the weight ratio black glutinous rice: clear water 1: 1.1-1.3 adds clear water, soaks a meter 20-25min; Atmospheric cooking 20-30min is cooled to 25-27 ℃ rapidly and obtains the black glutinous rice meal; According to weight ratio black glutinous rice meal: clear water 100: the 300-350 ratio is added clear water, is regulated pH to 5.5 in the black glutinous rice meal, adds AMS 45000-48000U/kg black glutinous rice meal, 85 ℃ of liquefaction 5.5h; Add beta-amylase 300000-320000U/kg black glutinous rice meal, regulate pH4.0,60 ℃ of saccharification 2.5h; Filtration obtains black glutinous rice liquefaction, saccharification liquid;

C. composition adjustment: jujube juice and black glutinous rice liquefaction, saccharification liquid by volume 1: 8-10 mixes, the SO of interpolation 60-80mg/L ₂, to 4-5g/L, pol is with glucose meter 210-230g/L with Hydrocerol A adjustment acidity;

D. fermentation: add the good yellow rice wine dry yeast of black glutinous rice weight 0.01-0.1% activation, 18-20 ℃ fermented 8-12 days;

F. play the glue clarification filtration: add the 0.8-1g/L chitosan, filter with diatomite filter after leaving standstill 36-48h;

G. cardboard filter and membrane filtration obtain finished wine.