CN103451064A - Processing method of cranberry purple rice wine - Google Patents
Processing method of cranberry purple rice wine Download PDFInfo
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- CN103451064A CN103451064A CN2013104253527A CN201310425352A CN103451064A CN 103451064 A CN103451064 A CN 103451064A CN 2013104253527 A CN2013104253527 A CN 2013104253527A CN 201310425352 A CN201310425352 A CN 201310425352A CN 103451064 A CN103451064 A CN 103451064A
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Abstract
The invention discloses a processing method of cranberry purple rice wine, and belongs to the technical field of food brewing. The processing method of the cranberry purple rice wine is characterized in that cranberries, blackberries, purple sticky rice and sticky rice are regarded as main raw materials, and the processing technologies such as preparation of compound juice of the cranberries and the blackberries, socking and steaming of the rice, addition of materials, fermentation, squeezing, filtration, homogenization and sterilization are adopted. The processed cranberry purple rice wine not only has nutrition and flavor of the traditional rice wine, but also has abundant and overall nutrition, mellow mouth feeling and aromatic fruit flavor, and has the effects of nourishing and making body strong, maintaining beauty and keeping young, increasing immunity and the like as the compound juice of the cranberries and the blackberries is added and mixed with the purple sticky rice and the sticky rice for fermentation in the processing method; the processing method of the cranberry purple rice wine is operated simply and implemented easily.
Description
Technical field
The present invention relates to a kind of working method of rice wine, especially relate to a kind of working method of cranderry purple rice wine.
Background technology
Cranderry, claim again bogberry, cranberry, Cranberries, being commonly called as of Ericaceae Vaccinium crowberry subgenus, cranderry is containing the antioxidant such as vitamins C, Protoapigenone and enrich pectin, can skin maintenance, improve constipation, help to discharge vivotoxin and superabundant fat, cranderry has a kind of very powerful opposing free radical material-biological flavone, and its content is in the hat of general common 20 kinds of vegetables and fruits, biological brass can effectively prevent senile dementia; Blackberry, blueberry: the Rosaceae, the rubus shrub, Vitamin C content in blackberry, blueberry is the twice of blueberry, contribute to strengthen immunity system, maintain good cardiovascular health, reduce hypertension, improve the absorption of human body to iron in diet simultaneously, reduce anaemia danger, the content of cellulose in blackberry, blueberry, higher than other fruit of great majority, has the effect of promoting digestion, simultaneously, blackberry, blueberry also has the effects such as anticancer, strong bone, promotion health cell fission.
Purple glutinous rice, glutinous rice: purple glutinous rice, claim again black glutinous rice, cultivation history is long.According to " fixed kind state will " record, be local local authorities of successive dynasties " the tribute rice " paid tribute to the emperor from the Song dynasty, be the treasure in imperial meal, its nutritive value and function outclass common glutinous rice.Black glutinous rice has abundant nutritive value and pharmaceutical use and is described as " black pearl " with it.On theory of traditional Chinese medical science, the saying of " have and deceive into kidney, kidney is full of vigour, energetic by force "; Among the people being considered as has healthcare and medicinal efficacy.According to Guizhou Agriculture College, to 17 black glutinous rice kinds and five results that the glutinous rice kind is carried out the analytical test contrast, black glutinous rice is all higher than the protein of glutinous rice, Methionin and riboflavin content.Black glutinous rice crude protein content average out to 11.84%, and glutinous rice average out to 9.52%.Black glutinous rice, for chronic, convalescent and body void person, is all a kind of good nutritional supplements.Glutinous rice is sweet in flavor and warm in property, enter spleen kidney lung channel, has replenishing qi to invigorate the spleen, an effect of the hidroschesis that promotes the production of body fluid.Therefore, summer, diet was particular about function of spleen and stomach regulating, ate glutinous rice very good.A little less than centering deficiency of vital energy taste, the people who even often suffers from diarrhoea in summer, glutinous rice also has good benefiting action.
The rice wine that purple glutinous rice and glutinous rice brewages as raw material of take contains the nutritive ingredients such as abundant multivitamin, glucose, amino acid, can whet the appetite and refresh oneself after drink, and have that lively atmosphere nourishes blood, the function of enriching yin and nourishing kidney, puerpera and gynecologic menstrual are eaten more, outstanding helpful, be all suitable nutrient excellent products of old children.In making method as be aided with cranderry, blackberry, blueberry fruit juice co-fermentation, can produce the product of high-end cranderry rice wine, in today that people advocate healthy living at present, the high-end rice wine product of this class will be subject to people's favor, and this series products has no relevant report at present.
Summary of the invention
Technical problem to be solved by this invention is that to take cranderry, blackberry, blueberry, purple glutinous rice etc. be raw material, adopts cranderry, blackberry, blueberry composite fruit juice and purple glutinous rice etc. to carry out mixed fermentation, and a kind of working method of nutritious, cranderry purple rice wine that mouthfeel is mellow is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of working method of cranderry purple rice wine is characterized in that: adopt following steps:
A, raw materials pretreatment: select fresh, ripe, disease-free cranderry, blackberry, blueberry and drain after cleaning, as standby raw material.
B, making beating: cranderry, blackberry, blueberry are mixed to making beating and process, the ratio of cranderry and blackberry, blueberry is 2:1, and the 3-4 that during making beating, amount of water is raw material doubly, uses 90-120 purpose screen filtration, the gained filter residue adds 1-1.5 times of water again and carries out the secondary making beating, and twice gained slurries mixed.
C, enzyme process: to adding respectively raw material in slurries, weigh 0.5% polygalacturonase and cellulase, temperature control for 45-55 ℃, time be 4-6 hour, after enzyme is processed, effectively improve the rate of decomposition of cranderry and blackberry, blueberry Mierocrystalline cellulose, hemicellulose, improved the crushing juice rate of cranderry, and then better retain the nutritive substance of cranderry and blackberry, blueberry, improved the utilization ratio of raw material.
D, filtration: the slurries after enzyme is processed are squeezed the juice through 60 order filter-cloth filterings, obtain cranderry and blackberry, blueberry composite fruit juice;
E, sterilization: cranderry, blackberry, blueberry composite fruit juice are made to the moment high-temperature sterilization treatment, temperature 135-145 ℃, time 5-6s.
F, rice dipping: by purple glutinous rice, glutinous rice elutriation totally, the ratio of purple glutinous rice and glutinous rice is 1:3, adds meter heavy 2-3 water doubly, soaks 8-10 hour, in the rice dipping process, stirs 2-3 time, adds in right amount in case of necessity water, and maintenance meter is immersed below the water surface.
G, boiling: the meter Jin Hang boiling after soaking, cooking time is 30-45min, after cooking, spreads out cooling.
H, reinforced: be as the criterion with the meter Chong after cooking, add cranderry, the blackberry, blueberry composite fruit juice of 30-35% weight part, the distiller's yeast of 1.5-2% weight part, the dry yeast of 0.03-0.05% weight part, stir.
I, fermentation: the raw material stirred is fermented, and the control temperature is 25-30 ℃, and the time is 48-72 hour.
J, squeezing: after fermentation, with squeezing machine, squeeze the distiller's wort through fermentation, then filter with filter, obtain wine liquid.
K, homogeneous: the wine liquid after squeezing is carried out to homogenization treatment, and temperature is 60-65 ℃, adopts double-stage homogenization, and first step homogenization pressure is 6-8Mpa, second stage homogenization pressure 10-15Mpa.
L, sterilization: the wine liquid after homogeneous is carried out to sterilization, and condition is 80-85 ℃, 10-15min.
M, ageing: the purple rice wine made is sealed to storage 30-60 days, environment ventilation drying in holding chamber at normal temperatures.
N, finished product: the purple rice wine after ageing is canned, be finished product through being up to the standards.
Beneficial effect: the cranderry purple rice wine that adopts the present invention's processing, the nutrition and the local flavor that not only there is traditional rice wine, also adopt in complete processing and add cranderry, blackberry, blueberry composite fruit juice and purple glutinous rice, glutinous rice mixed fermentation, the cranderry purple rice wine processed is nutritious comprehensively, mouthfeel is mellow, the fruital flavor is strong, there is the effects such as healthcare, skin maintenance, strengthening immunity, and simple to operate, easy to implement.
Embodiment
Embodiment 1:
A kind of working method of cranderry purple rice wine adopts following steps:
A, raw materials pretreatment: select fresh, ripe, disease-free cranderry, blackberry, blueberry and drain after cleaning, as standby raw material;
B, making beating: cranderry, blackberry, blueberry are mixed to making beating and process, the ratio of cranderry and blackberry, blueberry is 1.5:1, and the 3-4 that during making beating, amount of water is raw material doubly, uses 90-120 purpose screen filtration, the gained filter residue adds 1-1.5 times of water again and carries out the secondary making beating, and twice gained slurries mixed;
C, enzyme process: weigh 0.3% polygalacturonase and cellulase to adding respectively raw material in slurries, it is that 50 ℃, time are 4.5 hours that temperature is controlled;
D, filtration: the slurries after enzyme is processed are squeezed the juice through 60 order filter-cloth filterings, obtain cranderry and blackberry, blueberry composite fruit juice;
E, sterilization: cranderry, blackberry, blueberry composite fruit juice are made to the moment high-temperature sterilization treatment, 140 ℃ of temperature, time 5-6s;
F, rice dipping: by purple glutinous rice, glutinous rice elutriation totally, the ratio of purple glutinous rice and glutinous rice is 1:3, adds meter heavy 2-3 water doubly, soaks 8-10 hour, in the rice dipping process, stirs 2-3 time, and maintenance meter is immersed below the water surface;
G, boiling: the meter Jin Hang boiling after soaking, cooking time is 30-45min, after cooking, spreads out cooling;
H, reinforced: be as the criterion with the meter Chong after cooking, add cranderry, the blackberry, blueberry composite fruit juice of 30-35% weight part, the distiller's yeast of 1.5-2% weight part, the dry yeast of 0.05% weight part, stir;
I, fermentation: the raw material stirred is fermented, and the control temperature is 25-30 ℃, and the time is 60-72 hour;
J, squeezing: after fermentation, with squeezing machine, squeeze the distiller's wort through fermentation, then filter with filter, obtain wine liquid;
K, homogeneous: the wine liquid after squeezing is carried out to homogenization treatment, and temperature is 60-65 ℃, adopts double-stage homogenization, and first step homogenization pressure is 6Mpa, second stage homogenization pressure 12Mpa;
L, sterilization: the wine liquid after homogeneous is carried out to sterilization, and condition is 85 ℃, 10min;
M, ageing: the purple rice wine made is sealed to storage 45-60 days, environment ventilation drying in holding chamber at normal temperatures;
N, finished product: the purple rice wine after ageing is canned, be finished product through being up to the standards.
Embodiment 2:
A kind of working method of cranderry purple rice wine adopts following steps:
A, raw materials pretreatment: select fresh, ripe, disease-free cranderry, blackberry, blueberry, phyllanthus emblica and drain after cleaning, as standby raw material;
B, making beating: cranderry, blackberry, blueberry, phyllanthus emblica are mixed to making beating and process, the ratio of cranderry, blackberry, blueberry, phyllanthus emblica is 2:1:1, the 3-4 that during making beating, amount of water is raw material doubly, with 100 purpose screen filtrations, the gained filter residue adds 1-2 times of water again and carries out the secondary making beating, and twice gained slurries mixed;
C, enzyme process: weigh 0.4% polygalacturonase and cellulase to adding respectively raw material in slurries, it is that 50 ℃, time are 5 hours that temperature is controlled;
D, filtration: the slurries after enzyme is processed are squeezed the juice through 60 order filter-cloth filterings, obtain cranderry, blackberry, blueberry, phyllanthus emblica composite fruit juice;
E, sterilization: cranderry, blackberry, blueberry and phyllanthus emblica composite fruit juice are made to the moment high-temperature sterilization treatment, 140 ℃ of temperature, time 5s;
F, rice dipping: by purple glutinous rice, glutinous rice elutriation totally, the ratio of purple glutinous rice and glutinous rice is 1:4, adds meter heavy 2-3 water doubly, soaks 6-10 hour, in the rice dipping process, stirs 2-3 time, adds in right amount in case of necessity water, and maintenance meter is immersed below the water surface;
G, boiling: the meter Jin Hang boiling after soaking, cooking time is 30-45min, after cooking, spreads out cooling;
H, reinforced: be as the criterion with the meter Chong after cooking, add cranderry, blackberry, blueberry, the phyllanthus emblica composite fruit juice of 30% weight part, the distiller's yeast of 1.5-2% weight part, the dry yeast of 0.05% weight part, stir;
I, fermentation: the raw material stirred is fermented, and the control temperature is 25-30 ℃, and the time is 60-72 hour;
J, squeezing: after fermentation, with squeezing machine, squeeze the distiller's wort through fermentation, then filter with filter, obtain wine liquid;
K, homogeneous: the wine liquid after squeezing is carried out to homogenization treatment, and temperature is 60-65 ℃, adopts double-stage homogenization, and first step homogenization pressure is 7Mpa, second stage homogenization pressure 15Mpa;
L, sterilization: the wine liquid after homogeneous is carried out to sterilization, and condition is 85 ℃ of temperature, time 10min;
M, ageing: the purple rice wine made is sealed to storage 60-75 days, environment ventilation drying in holding chamber at normal temperatures;
N, finished product: the purple rice wine after ageing is canned, be finished product through being up to the standards.
The foregoing is only the preferred embodiments of the present invention, all equalizations of doing according to the claims in the present invention scope change, and all should belong to the covering scope of the claims in the present invention.The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. the working method of a cranderry purple rice wine is characterized in that: adopt following steps:
A, raw materials pretreatment: select fresh, ripe, disease-free cranderry, blackberry, blueberry and drain after cleaning, as standby raw material;
B, making beating: cranderry, blackberry, blueberry are mixed to making beating and process, the ratio of cranderry and blackberry, blueberry is 2:1, and the 3-4 that during making beating, amount of water is raw material doubly, uses 90-120 purpose screen filtration, the gained filter residue adds 1-1.5 times of water again and carries out the secondary making beating, and twice gained slurries mixed;
C, enzyme process: weigh 0.5% polygalacturonase and cellulase to adding respectively raw material in slurries, temperature control for 45-55 ℃, time be 4-6 hour;
D, filtration: the slurries after enzyme is processed are squeezed the juice through 60 order filter-cloth filterings, obtain cranderry and blackberry, blueberry composite fruit juice;
E, sterilization: cranderry, blackberry, blueberry composite fruit juice are made to the moment high-temperature sterilization treatment, temperature 135-145 ℃, time 5-6s;
F, rice dipping: by purple glutinous rice, glutinous rice elutriation totally, the ratio of purple glutinous rice and glutinous rice is 1:3, adds meter heavy 2-3 water doubly, soaks 8-10 hour, in the rice dipping process, stirs 2-3 time, and maintenance meter is immersed below the water surface;
G, boiling: the meter Jin Hang boiling after soaking, cooking time is 30-45min, after cooking, spreads out cooling;
H, reinforced: be as the criterion with the meter Chong after cooking, add cranderry, the blackberry, blueberry composite fruit juice of 30-35% weight part, the distiller's yeast of 1.5-2% weight part, the dry yeast of 0.03-0.05% weight part, stir;
I, fermentation: the raw material stirred is fermented, and the control temperature is 25-30 ℃, and the time is 48-72 hour;
J, squeezing: after fermentation, with squeezing machine, squeeze the distiller's wort through fermentation, then filter with filter, obtain wine liquid;
K, homogeneous: the wine liquid after squeezing is carried out to homogenization treatment, and temperature is 60-65 ℃, adopts double-stage homogenization, and first step homogenization pressure is 6-8Mpa, second stage homogenization pressure 10-15Mpa;
L, sterilization: the wine liquid after homogeneous is carried out to sterilization, and condition is 80-85 ℃, 10-15min;
M, ageing: the purple rice wine made is sealed to storage 30-60 days at normal temperatures;
N, finished product: the purple rice wine after ageing is canned, be finished product through being up to the standards.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103756843A (en) * | 2013-12-31 | 2014-04-30 | 南京润寿缘生物科技有限公司 | Functional cranberry and blackberry composite fruit wine and preparation method thereof |
| CN104073404A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Blueberry-malt rice wine |
| CN104531457A (en) * | 2015-01-26 | 2015-04-22 | 浙江绿巨人生物技术有限公司 | Preparation method of functional Indigofera pseudotinctoria fruit wine |
| CN105176727A (en) * | 2014-03-07 | 2015-12-23 | 余芳 | Brewing process of rhizoma fagopyri cymosi yellow wine |
| CN105567495A (en) * | 2014-03-30 | 2016-05-11 | 张俊辉 | Brewage technology of wall fern yellow wine |
| CN105586209A (en) * | 2016-01-29 | 2016-05-18 | 重庆九星山生态农业发展有限公司 | Manufacturing method of fruit wine |
| CN107674801A (en) * | 2017-06-02 | 2018-02-09 | 沈金镖 | Ecological fruit yellow rice wine |
| CN111808705A (en) * | 2020-07-09 | 2020-10-23 | 浙江省中药研究所有限公司 | A Rubi fructus indica glutinous rice sake and its preparation method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103756843A (en) * | 2013-12-31 | 2014-04-30 | 南京润寿缘生物科技有限公司 | Functional cranberry and blackberry composite fruit wine and preparation method thereof |
| CN105176727A (en) * | 2014-03-07 | 2015-12-23 | 余芳 | Brewing process of rhizoma fagopyri cymosi yellow wine |
| CN105567495A (en) * | 2014-03-30 | 2016-05-11 | 张俊辉 | Brewage technology of wall fern yellow wine |
| CN104073404A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Blueberry-malt rice wine |
| CN104531457A (en) * | 2015-01-26 | 2015-04-22 | 浙江绿巨人生物技术有限公司 | Preparation method of functional Indigofera pseudotinctoria fruit wine |
| CN104531457B (en) * | 2015-01-26 | 2017-04-12 | 浙江绿巨人生物技术有限公司 | Preparation method of functional Indigofera pseudotinctoria fruit wine |
| CN105586209A (en) * | 2016-01-29 | 2016-05-18 | 重庆九星山生态农业发展有限公司 | Manufacturing method of fruit wine |
| CN107674801A (en) * | 2017-06-02 | 2018-02-09 | 沈金镖 | Ecological fruit yellow rice wine |
| CN111808705A (en) * | 2020-07-09 | 2020-10-23 | 浙江省中药研究所有限公司 | A Rubi fructus indica glutinous rice sake and its preparation method |
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Application publication date: 20131218 |