CN101760375A

CN101760375A - Method for making radish rice wine

Info

Publication number: CN101760375A
Application number: CN200810249640A
Authority: CN
Inventors: 侯成钤
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-12-23
Filing date: 2008-12-23
Publication date: 2010-06-30

Abstract

The invention aims to provide radish rice wine with abundant nutrition and health-care tonic functions. Radish components are added during brewing the rice wine; sticky rice (millet), radish, and the like are used as main raw materials; and the rice wine comprises the following raw materials in percentage by weight: 40 to 60 percent of sticky rice and 40 to 60 percent of green headed radish juice. The method comprises process flows of selecting, cleaning, dipping and steaming high-quality sticky rice; putting the sticky rice in a fermentation cylinder, adding liquifying enzyme and saccharifying enzyme for saccharification; adding radish juice and yeast, fermenting; squeezing, filtering, preparing, finely filtrating, sterilizing and obtaining finished products. The radish rice wine has golden or light yellow color and obvious rice aroma, maintains the nutrition and unique piquant odor of radish, and has pure and sweet taste without peculiar smell; and meanwhile, the alcohol content of the rice wine is between 12 and 15 degrees (v/v).

Description

A kind of method for making radish rice wine

Technical field

The present invention relates to a kind of method for making radish rice wine.

Rice wine is the tonic wine that people often drink winter, traditional fermentation technology be with rice material (glutinous rice etc.) soak, boiling, then Jia Shui, add song, yeast etc. and carry out saccharification and fermentation.Traditional fermentation technology adds bent process carries out saccharification and fermentation simultaneously, often works in coordination with inadequately because of bent and zymic effect, causes the quality product fluctuation, even causes becoming sour of taste.Radish rice wine is to have added the radish composition in the brewing process of rice wine, does not see sale in the market as yet.

A blue or green radish is one of the main vegetables Lay of northern China kind, and the contained vitamins C of a blue or green radish is higher 8～10 times than pears and apple, also contains protein, carbohydrate, inorganic salt, vitamins B ₁, B ₂, multiple micro elements needed by human such as amylase, glycosides enzyme, oxydase, tori seed oil and calcium, phosphorus, iron.Radish is that China is used for one of fruit and vegetable varieties that Chinese medicine cures the disease the earliest, it have pleasantly help digestion, relieving cough and reducing sputum, remove the dry effects such as stasis of blood detoxifcation, anti-cancer, step-down, lipopenicillinase of promoting the production of body fluid, loose.

Summary of the invention

The object of the present invention is to provide a kind of nutritious, radish rice wine with nourishing health function.

Radish rice wine is owing to dosed the radish composition in the brewing process of rice wine, to quality product, taste, nutritional requirement is higher, for resolving the problem of above-mentioned existence, the novel process that we provide a kind of radish rice wine to brewage.

The present invention is to be main raw material with glutinous rice (millet), radish etc., weight ratio: glutinous rice 40--60%, a blue or green radish juice 40--60%.Adopting process flow process: quality glutinous rice → selected → clean → immersion → boiling → fermentor tank → add Ye Huamei, saccharifying enzyme saccharification → adding radish juice → add yeast → fermentation → squeezing → filtration → allotment → essence filter → sterilization → finished product.Concrete steps: (1) selects the new glutinous rice of high-quality for use, roguing, then glutinous rice is cleaned, with Mi Shui than 1: 2, put into 20-25 ℃ of warm water soaking 24-48 hour, water is drained, (the time normal pressure is issued to 45 minutes through boiling, steam to cook thoroughly and be purpose), the heat of sprinkling when boiling closes to an end more than 85 ℃ is starched 1-2 time; (2) glutinous rice is cooked the back and drop into fermentor tank, added water by 1: 1.5, be cooled to 80 ℃, add Ye Huamei by 0.1%-0.3%, insulation liquefaction was cooled to 60 ℃ after 20 minutes, added saccharifying enzyme by 0.2%-0.5%, and the insulation saccharification was cooled to 25 ℃ in 1-1.5 hour rapidly; (3) a green grass or young crops radish of the choosing fresh high-quality in advance portion that truncates cleans and puts into juice extractor behind the airing and squeeze the juice; Radish juice is dropped into fermentor tank mixes thoroughly and is cooled to 20 ℃; (4) will activate good yeast adds in karusen in the ratio of 0.1%-0.3% and ferments.Yeast was in the multiplicative stage in preceding 24 hours, and heat production is slow; 15-20 ℃ of the main ferment temperature of back control, 15-20 days fermentation ends.(5) squeezing, filtration, allotment, smart filter, sterilization get finished wine.

It is golden yellow or yellowish that this wine and women-sensual pursuits pool is, and tangible Mi Xiang is arranged, and kept nutrition and the unique pungent smell of radish, have pleasantly help digestion, relieving cough and reducing sputum, remove the dry effects such as stasis of blood detoxifcation, anti-cancer, step-down, lipopenicillinase of promoting the production of body fluid, loose; Pure taste, sweet and tasty free from extraneous odour, alcoholic strength 12-15 degree (v/v).

Radish rice wine has increased the stability of common rice wine and the nutritive ingredient of needed by human body, has nourishing health function, and middle-aged and old long-term drinking can be built up health.

Embodiment 1

The first step is cleaned quality glutinous rice for 5 kilograms, adds 10 kilograms in water, soaks 24 hours under 20-25 ℃ of temperature, and water is drained, and often depresses boiling 45 minutes, and the heat of sprinkling when boiling closes to an end more than 85 ℃ is starched 2 times.In second step, saccharification: glutinous rice cooks the back and drops into fermentor tank, adds water by 1: 1.5, is cooled to 80 ℃, adds Ye Huamei by 0.2%, and insulation liquefaction was cooled to 60 ℃ after 20 minutes, adds saccharifying enzyme by 0.3%, is incubated saccharification and is cooled to 25 ℃ in 1.5 hours rapidly.In the 3rd step, a green grass or young crops radish of the choosing fresh high-quality in advance portion that truncates cleans and puts into juice extractor behind the airing and squeeze the juice, and drops into fermentor tanks and mixes thoroughly and be cooled to 20 ℃ pressing 5 kilograms of good radish juice; The 4th goes on foot, and activation yeast is well added in 0.15% ratio ferment in karusen, and preceding 24 hours yeast are in the multiplicative stage, and heat production is slow; 18 ℃ of the main ferment temperature of back control, 20 days fermentation ends.(5), squeezing, filter, the allotment alcoholic strength is 15 degree (v/v), smart filter, be heated to 85 ℃ of sterilizations and get finished wine.

Embodiment 1

The first step is cleaned the high-quality millet for 4 kilograms, adds 5 kilograms in water, soaks at normal temperatures 30 hours, and water is drained, and boiling is 45 minutes under normal pressure, and the heat of sprinkling when boiling closes to an end more than 85 ℃ is starched 2 times.In second step, saccharification: millet cooks the back and drops into fermentor tank, adds water by 1: 1.5, is cooled to 80 ℃, adds Ye Huamei by 0.3%, and insulation liquefaction was cooled to 60 ℃ after 20 minutes, adds saccharifying enzyme by 0.5%, is incubated saccharification and is cooled to 25 ℃ in 2 hours rapidly.In the 3rd step, a green grass or young crops radish of the choosing fresh high-quality in advance portion that truncates cleans and puts into juice extractor behind the airing and squeeze the juice, and drops into fermentor tanks and mixes thoroughly and be cooled to 20 ℃ pressing 6 kilograms of good radish juice; The 4th goes on foot, and activation yeast is well added in 0.3% ratio ferment in karusen, and preceding 24 hours yeast are in the multiplicative stage, and heat production is slow; 16 ℃ of the main ferment temperature of back control, 16 days fermentation ends.(5), squeezing, filter, the allotment alcoholic strength is 13 degree (v/v), smart filter, be heated to 85 ℃ of sterilizations and get finished product radish rice wine wine.

Claims

1. the present invention is to be main raw material with glutinous rice (millet), radish etc., weight ratio: glutinous rice 40--60%, a blue or green radish juice 40--60%.Adopting process flow process: quality glutinous rice → selected → clean → immersion → boiling → fermentor tank → add Ye Huamei, saccharifying enzyme saccharification → adding radish juice → add yeast → fermentation → squeezing → filtration → allotment → essence filter → sterilization → finished product.

2. step (2) cooks the back with glutinous rice and drops into fermentor tank, adds water by 1: 1.5, is cooled to 80 ℃, add Ye Huamei by 0.1%-0.3%, insulation liquefaction was cooled to 60 ℃ after 20 minutes, added saccharifying enzyme by 0.2%-0.5%, and the insulation saccharification was cooled to 25 ℃ in 1-1.5 hour rapidly; (3) a green grass or young crops radish of the choosing fresh high-quality in advance portion that truncates cleans and puts into juice extractor behind the airing and squeeze the juice; Radish juice is dropped into fermentor tank mixes thoroughly and is cooled to 20 ℃; (4) will activate good yeast adds in karusen in the ratio of 0.1%-0.3% and ferments.Yeast was in the multiplicative stage in preceding 24 hours, and heat production is slow; 15-20 ℃ of the main ferment temperature of back control, 15-20 days fermentation ends, alcoholic strength 12-15 degree (v/v).