CN102719347A - Piteguo yellow wine and production method thereof - Google Patents
Piteguo yellow wine and production method thereof Download PDFInfo
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- CN102719347A CN102719347A CN2012102368517A CN201210236851A CN102719347A CN 102719347 A CN102719347 A CN 102719347A CN 2012102368517 A CN2012102368517 A CN 2012102368517A CN 201210236851 A CN201210236851 A CN 201210236851A CN 102719347 A CN102719347 A CN 102719347A
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Abstract
The invention discloses piteguo yellow wine and a production method of the piteguo yellow wine. The piteguo yellow wine is manufactured by using the piteguo juice and the yellow wine base liquor as the main raw materials through blending and carbonation treatment. Compared with the prior art, the piteguo yellow wine contains tremendous nutritive health-care ingredients, particularly the amino acid content and a variety of trace elements essential for human body are higher than ordinary yellow wine; the alcohol content is low; the test is good; a carbonation treatment processing section is added during the machining process, so that in comparison with the test of the ordinary yellow wine, the cooking favor and the obscure feeling of the prepared piteguo yellow wine are decreased greatly; the piteguo yellow wine tests more tasty and refreshing and appropriate in sweet and fragrance; and the concept of carbonated beverage is combined, so that the piteguo yellow wine is accepted by a wider customer group.
Description
Technical field
The present invention relates to a kind of yellow rice wine and working method thereof, specifically, relate to special yellow rice wine of a kind of beer and working method thereof, belong to the food engineering field.
Background technology
Beer is special, and promptly the special fruit of beer claims again that in the locality acid pears, is a kind of plateau fruit that is grown in height above sea level 2000m, vegetatively mainly in Hezheng County, state, Linxia, Gansu Province and surrounding area.The special fruit of beer contains multiple amino acids, carbohydrate, VITAMINs and mineral substance, especially contains abundant potassium, and wherein aminoacids content is up to 376mg/100g, and among the people in the locality have the traditional habit of the special fruit of beer as prevention and treatment gastrointestinal illness.Owing to receive the restriction of all tired elements, the special fruit of beer does not obtain development and use always, just leans on marketing fresh, causes great waste, can not make it bring into play better economic benefit.Yellow rice wine is one of the most ancient in the world drinks, comes from China, and only state-owned it, with beer, wine and claim the world three Da Gu wine.Be raw material mainly with cereal such as glutinous rice and milled glutinous broomcorn millets; Through specific processing brewing process; Contain nutritive substances such as sugar, dextrin, organic acid, amino acid, ester class, glycerine, VITAMINs; Can help blood circulation, promote body metabolism, have the beauty treatment of invigorating blood circulation, dispelling cold, clearing and activating the channels and collaterals effect.Though the yellow rice wine nourishing function is remarkable, because its unique mouthfeel, much human is uncomfortable, so market sales volume is little always.The present invention allocates special fruit juice of beer and yellow rice wine with other auxiliary materials by a certain percentage, is pressed into CO again
2, make preparation novel brewing yellow wine with juice and traditional yellow rice wine taste by comparison, obviously reduced its boiling flavor and puckery sense, happy tasty and refreshing, fragrant and sweet appropriateness of while meets modern's consumption and health care demand.Still there is not at present the record of special yellow rice wine of beer and working method thereof.
Summary of the invention
The purpose of this invention is to provide a kind of nutritiously, existing nourishing function, mouthfeel are good, meet the beer spy's yellow rice wine and the working method thereof of modern's consumption and health care demand again.
The special yellow rice wine of beer of the present invention, the special juice content of beer is the 1-10% of yellow rice wine base vinosity amount in the said yellow rice wine, the alcohol volume content is 1.5-5%.
Preferably, the special juice content of described beer accounts for 5% of raw material total amount.
The special yellow rice wine of beer of the present invention comprises following production stage:
(1) the special fruit juice of preparation beer: after selecting to pluck through the special fruit of beer of 10-15d nature after-ripening, carry out selected, clean, broken, squeezing, sterilization, isolate the special fruit juice of beer, place freezer subsequent use;
(2) blend: blend with yellow rice wine base wine; Blend and add the special fruit juice of beer that quality is yellow rice wine base vinosity amount 1-10%, the sweeting agent of yellow rice wine base vinosity amount 0.1-1.0% in the process; Pump in the carbonated-water generator and mix; To 16-18 ℃, be pushed down into 2-3 times of volumetrical CO through the clarification filtration postcooling at 0.784Mpa
2Carry out carbonating and handle, after carbonating is accomplished,, get the special yellow rice wine of finished product beer through can, sealing, check.
Special yellow rice wine of beer of the present invention and working method thereof, compared with prior art beneficial effect is mainly reflected in:
1, the trace element that contains abundant nutritive and health protection components, especially aminoacids content and multiple needed by human is all high than common yellow rice wine;
2, the low mouthfeel of wine degree is good; Increase the carbonating processing links in the course of processing; Make special yellow rice wine of the beer for preparing and traditional yellow rice wine taste by comparison, obviously reduced its boiling flavor and puckery sense, and happy more tasty and refreshing, fragrant and sweet appropriateness; Merged the notion of soda pop, can be by consumer group's acceptance widely.
Embodiment
Following embodiment is described further the present invention, but does not limit the present invention in any way.
Embodiment 1
Working method: the special fruit juice of (1) preparation beer: after selecting to pluck through the special fruit of beer of 10-15d nature after-ripening, carry out selected, clean, broken, squeezing, sterilization, isolate the special fruit juice of beer, place freezer subsequent use; (2) blend: 1000g yellow rice wine base wine (the wine base of traditional shao-hsing rice wine brew method system); The special fruit juice of adding 10g beer, add-on are 1% of yellow rice wine base vinosity amount in blending operation; 1g stevioside glycosides, add-on are 0.1% of yellow rice wine base vinosity amount; Pump in the carbonated-water generator and mix, to 16-18 ℃, be pushed down into 2-3 times of volumetrical CO at 0.784Mpa through the clarification filtration postcooling
2Carry out carbonating and handle, after carbonating is accomplished,, get the special yellow rice wine of finished product beer through can, sealing, check.This Wine is light brown, and the alcohol volume content is 5%, happy tasty and refreshing, the fragrant and sweet appropriateness of mouthfeel.
Embodiment 2
Working method: the special fruit juice of (1) preparation beer: after selecting to pluck through the special fruit of beer of 10-15d nature after-ripening, carry out selected, clean, broken, squeezing, sterilization, isolate the special fruit juice of beer, place freezer subsequent use; (2) blend: 1000g yellow rice wine base wine (the wine base of traditional shao-hsing rice wine brew method system); The special fruit juice of adding 50g beer, add-on are 5% of yellow rice wine base vinosity amount in blending operation; 5g ASPARTAME POWDER BP/USP, add-on are 0.5% of yellow rice wine base vinosity amount; Pump in the carbonated-water generator and mix, to 16-18 ℃, be pushed down into 2-3 times of volumetrical CO at 0.784Mpa through the clarification filtration postcooling
2Carry out carbonating and handle, after carbonating is accomplished,, get the special yellow rice wine of finished product beer through can, sealing, check.This Wine is light brown, and the alcohol volume content is 3.5%, happy tasty and refreshing, the fragrant and sweet appropriateness of mouthfeel.
Embodiment 3
Working method: the special fruit juice of (1) preparation beer: after selecting to pluck through the special fruit of beer of 10-15d nature after-ripening, carry out selected, clean, broken, squeezing, sterilization, isolate the special fruit juice of beer, place freezer subsequent use; (2) blend: 1000g yellow rice wine base wine (the wine base of traditional shao-hsing rice wine brew method system); The special fruit juice of adding 100g beer, add-on are 10% of yellow rice wine base vinosity amount in blending operation; 10g high fructose syrup, add-on are 1% of yellow rice wine base vinosity amount; Pump in the carbonated-water generator and mix, to 16-18 ℃, be pushed down into 2-3 times of volumetrical CO at 0.784Mpa through the clarification filtration postcooling
2Carry out carbonating and handle, after carbonating is accomplished,, get the special yellow rice wine of finished product beer through can, sealing, check.This Wine is light brown, and the alcohol volume content is 1.5%, happy tasty and refreshing, the fragrant and sweet appropriateness of mouthfeel.
Claims (4)
1. the special yellow rice wine of beer is characterized in that the special juice content of beer is the 1-10% of yellow rice wine base vinosity amount in the said yellow rice wine, and the alcohol volume content is 1.5-5%.
2. the special yellow rice wine of beer according to claim 1 is characterized in that, the special juice content of described beer is 5% of a yellow rice wine base vinosity amount.
3. the working method of the special yellow rice wine of beer is characterized in that preparing by following step:
(1) the special fruit juice of preparation beer: after selecting to pluck through the special fruit of beer of 10-15d nature after-ripening, carry out selected, clean, broken, squeezing, sterilization, isolate the special fruit juice of beer, place freezer subsequent use;
(2) blend: blend with yellow rice wine base wine; Blend and add the special fruit juice of beer that quality is yellow rice wine base vinosity amount 1-10%, the sweeting agent of yellow rice wine base vinosity amount 0.1-1.0% in the process; Pump in the carbonated-water generator and mix; To 16-18 ℃, be pushed down into 2-3 times of volumetrical CO through the clarification filtration postcooling at 0.784Mpa
2Carry out carbonating and handle, after carbonating is accomplished,, get the special yellow rice wine of finished product beer through can, sealing, check.
4. the working method of the special yellow rice wine of beer according to claim 3 is characterized in that employed sweeting agent comprises stevioside glycosides, ASPARTAME POWDER BP/USP, high fructose syrup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102368517A CN102719347A (en) | 2012-07-10 | 2012-07-10 | Piteguo yellow wine and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102368517A CN102719347A (en) | 2012-07-10 | 2012-07-10 | Piteguo yellow wine and production method thereof |
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| CN102719347A true CN102719347A (en) | 2012-10-10 |
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| CN2012102368517A Pending CN102719347A (en) | 2012-07-10 | 2012-07-10 | Piteguo yellow wine and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304475A (en) * | 2022-01-13 | 2022-04-12 | 兰州工业研究院 | Agent for removing fishy smell and mutton smell of Piteguo and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003010279A1 (en) * | 2001-07-26 | 2003-02-06 | Castaneda Roberto R | Three fermented wines in same formula - don roberto's sweet (yellow) mango wine, (dry) green mango wine and brewed coffee wine |
| CN102041215A (en) * | 2009-10-19 | 2011-05-04 | 上海金枫酒业股份有限公司 | Gas-containing fruit-flavor yellow wine and brewing method thereof |
| CN102228291A (en) * | 2011-07-07 | 2011-11-02 | 甘肃五山池黄酒有限责任公司 | Piteguo fruit juice beverage and manufacturing method thereof |
-
2012
- 2012-07-10 CN CN2012102368517A patent/CN102719347A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003010279A1 (en) * | 2001-07-26 | 2003-02-06 | Castaneda Roberto R | Three fermented wines in same formula - don roberto's sweet (yellow) mango wine, (dry) green mango wine and brewed coffee wine |
| CN102041215A (en) * | 2009-10-19 | 2011-05-04 | 上海金枫酒业股份有限公司 | Gas-containing fruit-flavor yellow wine and brewing method thereof |
| CN102228291A (en) * | 2011-07-07 | 2011-11-02 | 甘肃五山池黄酒有限责任公司 | Piteguo fruit juice beverage and manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304475A (en) * | 2022-01-13 | 2022-04-12 | 兰州工业研究院 | Agent for removing fishy smell and mutton smell of Piteguo and preparation method thereof |
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Application publication date: 20121010 |