CN104109606A - Draft pineapple yellow rice wine and making method thereof - Google Patents
Draft pineapple yellow rice wine and making method thereof Download PDFInfo
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- CN104109606A CN104109606A CN201410112440.6A CN201410112440A CN104109606A CN 104109606 A CN104109606 A CN 104109606A CN 201410112440 A CN201410112440 A CN 201410112440A CN 104109606 A CN104109606 A CN 104109606A
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Abstract
The invention relates to a draft pineapple yellow rice wine and a making method thereof. A draft fruity yellow rice wine is better than general fruity yellow rice wine products in fresh taste, mellow taste, flavor stability and nutritional values, and the draft fruity yellow rice wine is more suitable for adult females and young consumers to drink. The method adopted by the invention is characterized in that the dietetic invigoration characteristic and the advantages of raw materials comprising pineapple and glutinous rice are used, compound fermentation of a pineapple juice and a glutinous rice saccharification liquid is carried out to produce a light dry pineapple yellow rice wine, the obtained wine is filtered and clarified, and is directly aged at a low temperature without high temperature sterilization, a glutinous rice saccharification mash liquid and fresh pineapple juice mixed sugar solution is added, the obtained material is blended, and the obtained mixture is aseptically filtered and canned to obtain health draft pineapple yellow rice wine. High temperature sterilization is not carried out, so the draft pineapple yellow rice wine has the advantages of high maintenance of biological stability, fresh mouthfeel, soft, fresh and mellow taste, rich fruit aroma, high nutritional values, and reaching of the improvement of the added values of the product and increase of market demands.
Description
Technical field
The present invention relates to a kind of pure raw pineapple yellow rice wine and preparation method thereof.
Background technology
Common fruit taste yellow rice wine product is fresh in mouthfeel, taste pure just, the aspect such as flavor-stable, nutritive value is less than pure green flavor yellow rice wine, pure green flavor yellow rice wine has larger magnetism to adult female and young consumer group, has larger market outlook.
Summary of the invention
The present invention utilizes pineapple sarcocarp Flavor characteristic and glutinous rice raw material to have tonic characteristic advantage, use purebred saccharifying ferment by glutinous rice saccharification, squeeze glutinous rice mellow solution of saccharification, high temperature is dezymotized and miscellaneous bacteria, mix and use wine to carry out combined type fermentation with dry yeast producing pineapple yellow rice wine with pineapple juice, filter the rear directly low temperature ageing of clarification, add on this basis glutinous rice mellow solution of saccharification and pineapple juice to allocate, enter sterile filtration combined system and carry out sterile filtration and canned, produce pure raw pineapple yellow rice wine.The technology such as the liquid state fermentation of integrated use yellow rice wine, low temperature ageing, mash and fruit juice preparation yellow rice wine, sterile filtration and sterile filling, without High Temperature Sterilization, the biologically stable that has kept preferably pure raw pineapple yellow rice wine, mouthfeel is fresh, and taste is soft, and salubrious alcohol just, the smell of fruits is very sweet, nutritive ingredient and content have obtained enhancing, create the pure green flavor yellow rice wine of a kind of health innovative product, reach the object of improving product added value and the increase market requirement.
Technical scheme of the present invention is:
A, glutinous rice rice washing, after rice dipping 24～48h, the taking-up boiling that drains away the water, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is cooled to 32～35 ℃, pour in fermentor tank, with clear water and wintercherry water, break up meal, sow quality rhizopus koji powder and carry out diastatic fermentation, product temperature remains between 18～28 ℃, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 ℃, fermentation is in saccharification animated period, subsequently, its press filtration is squeezed, glutinous rice mellow solution of saccharification is made in the separation of grain liquid, glutinous rice converted mash sugar degree 35～38%, with wet sterilization 10～15min, temperature maintains in the scope of 80～100 ℃, remove various enzymes and miscellaneous bacteria, be cooled to 28～30 ℃,
B, eight, nine mature pineapples are peelled off to pericarp and fruit eye with peeling machine, after cleaning with clear water, pulp is put in 3 ° of B é salt solution and soaked 20～30min, dissolve pineapple proteinase, pull pulp out broken with pulverizer, with the squeezing machine filter residue of squeezing the juice, get fruit juice, sugar degree is 9～12%, acidity is about 0.4～0.6%, add appropriate citric acid acidity is adjusted to 0.6%, and carry out degumming process with appropriate polygalacturonase, after juice clarification, coarse filtration is made pineapple juice, with wet sterilization, temperature remains on 80～100 ℃ and maintains 15～20min, is cooled to 28～30 ℃ after sterilization;
C, in glutinous rice mellow solution of saccharification: the ratio that pineapple juice is 3: 2 is calculated consumption separately and carried out complex ferment, by pineapple juice in b drop in fermentor tank with a in glutinous rice mellow solution of saccharification mix, mixed sugar degree is 25～28%, appropriate wine is activated to 20min with dry yeast with the aseptic warm water of 38～40 ℃, warm water amount is 20 times of dry yeast consumption, pour subsequently fermentor tank into and stir evenly, implement complex ferment, the fermentation product temperature of 24～48h secondary fermentation mash rises to 30～32 ℃, fermentation reaches animated period again, secondary fermentation through the primary fermentations of 5～7 days and 55～70 days, fermentation ends makes light dry pineapple yellow rice wine, alcoholic strength is at 12～14%vol, ageing in the low temperature wine cellar of direct input temp between 10～15 ℃ after press filtration clarification,
D, with method press filtration in a, squeeze, without High Temperature Sterilization, produce glutinous rice mellow solution of saccharification, mash sugar degree is 35～38%, with press filtration defecation method in b, without High Temperature Sterilization, produce fresh pineapple juice, fruit juice sugar degree is 9～12%, in glutinous rice mellow solution of saccharification: the ratio that pineapple juice is 3: 2 is mixed, mixed liquid glucose sugar degree 25～28%;
E, in light dry pineapple yellow rice wine: the ratio that the mixed sugar liquid of glutinous rice mellow solution of saccharification and fresh pineapple juice is 2: 1 is allocated, mixed sugar liquid in d is sneaked in the light dry pineapple yellow rice wine after middle ageing and stirred evenly, allotment makes sweet type pineapple yellow rice wine, alcoholic strength is at 8～10%vol, total reducing sugar 100～120g/L, total acid 0.4～0.8g/L;
F, with stainless steel beverage pump first by sweet type pineapple yellow rice wine input diatomite filter filtering fine particles and colloidal suspended substance in e, then tablet paper blotter press is implemented essence filter, the most of yeast of filtering and miscellaneous bacteria, and other microorganisms, subsequently, enter Membrane filtering machine and carry out the sterile filtration of sterile filtration combined system, the whole yeast of filtering and miscellaneous bacteria, and other microorganisms, finally, input sterilisable chamber and sterile filling device carry out sterile filling, labeling, packing, makes pure raw pineapple yellow rice wine finished product.
Advantage of the present invention: the one, mouthfeel is fresh strong.Because pure raw pineapple yellow rice wine is without High Temperature Sterilization, reduced and reduced the generation of some objectionable impuritiess such as the carbonyl compound such as aldehydes, alcohols, lipid, di-acetyl and sulfidic material, the fresh flavor that has kept preferably pure raw pineapple yellow rice wine, avoided destroying original local flavor because of High Temperature Sterilization, do not lose again common yellow rice wine traditional style simultaneously, mouthfeel is freshness more, the more refreshing sense of taste.The 2nd, taste is soft, and just, the smell of fruits is very sweet for salubrious alcohol.In pure raw pineapple production process of yellow rice wine, experienced the mixed sugar liquid allotment of the liquid complex ferment of glutinous rice diastatic fermentation, glutinous rice mellow solution of saccharification and pineapple juice, low temperature ageing, glutinous rice mellow solution of saccharification and fresh pineapple juice, enter sterile filtration combined system and carry out sterile filtration and canned, produce the techniques such as pure raw pineapple yellow rice wine, the time of technical process is relatively long, add multi-ultrafiltration " cold sterilization " technology of using, remove miscellaneous bacteria and peculiar smell, thereby softer, salubrious, mellow on pure raw pineapple yellow rice wine sense organ, add with fresh pineapple juice and allocate, the smell of fruits is very sweet, sour-sweet tasty and refreshing.The 3rd, in purification, degerming, effectively improved the stability of product.After glutinous rice saccharification, squeeze glutinous rice mellow solution of saccharification and pineapple juice and it is implemented to High Temperature Sterilization, various enzymes and miscellaneous bacteria have been removed, in production line terminal, adopt sterile filtration and sterile filling technique, filtering various fine particles and colloidal suspended substance, and all yeast, miscellaneous bacteria and other microorganisms, avoided producing various miscellaneous bacterias because of the breeding of microorganism effectively, destroy pure raw pineapple yellow rice wine balance, and qualitative change occurs.The 4th, sugar-free extract content is high, and nutrition is abundanter.The light dry pineapple yellow rice wine of the mixed sugar liquid that pure raw pineapple yellow rice wine adopts glutinous rice mellow solution of saccharification and fresh pineapple juice after to ageing implemented allotment, avoid using white sugar or the allotment of other sweeting agents, effectively solved product sugar-free extract problem on the low side, and combine the local flavor of various supplementary materials, except the basic characteristic of tool yellow rice wine, than common sweet rice wine at look, fragrant, outstanding in taste ladies and gentlemen coordination, contain abundant amino acid, carbohydrate, inorganic salts, multivitamin, having more health care is worth, can make up the deficiency in common yellow rice wine function, pure especially raw pineapple yellow rice wine is because of without High Temperature Sterilization, avoided nutritive ingredient to suffer a loss.The 5th, the draft rice wine technology that the present invention uses is compared with the obvious advantage with common yellow rice wine technology.Be mainly manifested in the requirement of wine body sense organ, due to products taste, to have freshness strong and clearly tasty and refreshing, can effectively solve the problems such as product homogeneity, mouthfeel are single, makes pure raw pineapple yellow rice wine product lead consumption tide.The 6th, produce market is with strong points.Pure raw pineapple yellow rice wine is relatively applicable to adult female and young consumer group to be drunk, and uses the pure raw technology of yellow rice wine to reach the object of improving product added value and the increase market requirement, has larger market outlook.
Accompanying drawing explanation
For ease of understanding the present invention, spy is described further by reference to the accompanying drawings.
Fig. 1 is preparation process schematic flow sheet of the present invention.
Embodiment
Case study on implementation:
(1) composition of raw materials: glutinous rice 250kg, pineapple 450kg, quality rhizopus koji powder 1250g, wine dry yeast 600g, polygalacturonase 300g, citric acid is appropriate.
(2) technical process (is shown in Fig. 1: example---pure raw pineapple yellow wine production technology schema)
(3) making method
1, 150kg glutinous rice is washed rice, after rice dipping 24～48h, the taking-up boiling that drains away the water, 150kg glutinous rice goes out appetite and is about 270kg, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is cooled to 32～35 ℃, rice is poured in fermentor tank, add the about 54kg of clear water and the about 36kg of wintercherry water to break up meal, sow the bent powder of 750g head mold and carry out diastatic fermentation, product temperature remains between 18～28 ℃, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 ℃, fermentation is in saccharification animated period, subsequently, its press filtration is squeezed, the separation of grain liquid is made glutinous rice mellow solution of saccharification and is about 330kg, glutinous rice converted mash sugar degree is 35%, with wet sterilization 10～15min, temperature maintains in the scope of 80～100 ℃, remove various enzymes and miscellaneous bacteria, be cooled to 28～30 ℃,
2, by eight, ninety percent ripe 300kg pineapple is peelled off pericarp and fruit eye with peeling machine, after cleaning with clear water, pulp is put in 3 ° of B é salt solution and soaked 20～30min, dissolve pineapple proteinase, pull pulp out broken with pulverizer, with the squeezing machine filter residue of squeezing the juice, get fruit juice, sugar degree is 12%, acidity is about 0.4%, add appropriate citric acid acidity is adjusted to 0.6%, and carry out degumming process with 200g polygalacturonase, after juice clarification, coarse filtration is made pineapple juice 220kg, with wet sterilization, temperature remains on 80～100 ℃ and maintains 15～20min, to after sterilization, be cooled to 28～30 ℃,
3, in glutinous rice mellow solution of saccharification: the ratio that pineapple juice is 3: 2 is calculated consumption separately and carried out complex ferment, 220kg pineapple juice is dropped in fermentor tank and mixed with 330kg glutinous rice mellow solution of saccharification, mixed sugar degree is 28%, 600g wine is activated to 20min with dry yeast with the aseptic warm water of 38～40 ℃, warm water amount is 20 times of dry yeast consumption, pour subsequently fermentor tank into and stir evenly, implement complex ferment, the fermentation product temperature of 24～48h secondary fermentation mash rises to 30～32 ℃, fermentation reaches animated period again, secondary fermentation through the primary fermentations of 5～7 days and 55～70 days, fermentation ends makes light dry pineapple yellow rice wine, alcoholic strength has 18.1%vol in theory, in actual production, there is the loss of 30% left and right, final alcoholic strength is at 13.6%vol, after press filtration clarification, make light dry pineapple yellow rice wine 495kg, directly ageing in the low temperature wine cellar of input temp between 10～15 ℃,
4, by method in 1, press filtration after 100kg glutinous rice saccharification (with quality rhizopus koji powder 500g) is squeezed, without High Temperature Sterilization, produce glutinous rice mellow solution of saccharification 220kg, mash sugar degree is 35%; By method in 2,150kg pineapple is implemented to peeling, broken, the processing such as (using polygalacturonase 100g), press filtration, clarification of coming unstuck, without High Temperature Sterilization, produce fresh pineapple juice 110kg, fruit juice sugar degree is 12%, in glutinous rice mellow solution of saccharification: the ratio that pineapple juice is 3: 2 is mixed, make mixed sugar liquid 330kg, mixed liquid glucose sugar degree 27%;
5, in light dry pineapple yellow rice wine: the ratio that the mixed sugar liquid of glutinous rice mellow solution of saccharification and fresh pineapple juice is 3: 2 is allocated, middle 330kg mixed sugar liquid is sneaked in the light dry pineapple yellow rice wine of 495kg after middle ageing and stirred evenly, allotment makes sweet type pineapple yellow rice wine 825kg, alcoholic strength is at 8%vol, total reducing sugar 114g/L (adding the residual sugar of former wine 5g/L), total acid 0.6g/L;
6, with stainless steel beverage pump, first the sweet type pineapple of 825kg yellow rice wine is inputted to diatomite filter filtering fine particles and colloidal suspended substance, tablet paper blotter press is implemented essence filter again, the most of yeast of filtering and miscellaneous bacteria, and other microorganisms, subsequently, enter Membrane filtering machine and carry out the sterile filtration of sterile filtration combined system, the whole yeast of filtering and miscellaneous bacteria, and other microorganisms, finally, input sterilisable chamber and sterile filling device carry out sterile filling, labeling, packing, makes pure raw pineapple yellow rice wine finished product.
Claims (1)
1. pure raw pineapple yellow rice wine and preparation method thereof, is characterized in that: its preparation method:
A, glutinous rice rice washing, after rice dipping 24～48h, the taking-up boiling that drains away the water, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is cooled to 32～35 ℃, pour in fermentor tank, with clear water and wintercherry water, break up meal, sow quality rhizopus koji powder and carry out diastatic fermentation, product temperature remains between 18～28 ℃, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 ℃, fermentation is in saccharification animated period, subsequently, its press filtration is squeezed, glutinous rice mellow solution of saccharification is made in the separation of grain liquid, glutinous rice converted mash sugar degree 35～38%, with wet sterilization 10～15min, temperature maintains in the scope of 80～100 ℃, remove various enzymes and miscellaneous bacteria, be cooled to 28～30 ℃,
B, eight, nine mature pineapples are peelled off to pericarp and fruit eye with peeling machine, after cleaning with clear water, pulp is put in 3 ° of B é salt solution and soaked 20～30min, dissolve pineapple proteinase, pull pulp out broken with pulverizer, with the squeezing machine filter residue of squeezing the juice, get fruit juice, sugar degree is 9～12%, acidity is about 0.4～0.6%, add appropriate citric acid acidity is adjusted to 0.6%, and carry out degumming process with appropriate polygalacturonase, after juice clarification, coarse filtration is made pineapple juice, with wet sterilization, temperature remains on 80～100 ℃ and maintains 15～20min, is cooled to 28～30 ℃ after sterilization;
C, in glutinous rice mellow solution of saccharification: the ratio that pineapple juice is 3: 2 is calculated consumption separately and carried out complex ferment, by pineapple juice in b drop in fermentor tank with a in glutinous rice mellow solution of saccharification mix, mixed sugar degree is 25～28%, appropriate wine is activated to 20min with dry yeast with the aseptic warm water of 38～40 ℃, warm water amount is 20 times of dry yeast consumption, pour subsequently fermentor tank into and stir evenly, implement complex ferment, the fermentation product temperature of 24～48h secondary fermentation mash rises to 30～32 ℃, fermentation reaches animated period again, secondary fermentation through the primary fermentations of 5～7 days and 55～70 days, fermentation ends makes light dry pineapple yellow rice wine, alcoholic strength is at 12～14%vol, ageing in the low temperature wine cellar of direct input temp between 10～15 ℃ after press filtration clarification,
D, with method press filtration in a, squeeze, without High Temperature Sterilization, produce glutinous rice mellow solution of saccharification, mash sugar degree is 35～38%, with press filtration defecation method in b, without High Temperature Sterilization, produce fresh pineapple juice, fruit juice sugar degree is 9～12%, in glutinous rice mellow solution of saccharification: the ratio that pineapple juice is 3: 2 is mixed, mixed liquid glucose sugar degree 25～28%;
E, in light dry pineapple yellow rice wine: the ratio that the mixed sugar liquid of glutinous rice mellow solution of saccharification and fresh pineapple juice is 2: 1 is allocated, mixed sugar liquid in d is sneaked in the light dry pineapple yellow rice wine after middle ageing and stirred evenly, allotment makes sweet type pineapple yellow rice wine, alcoholic strength is at 8～10%vol, total reducing sugar 100～120g/L, total acid 0.4～0.8g/L;
F, with stainless steel beverage pump first by sweet type pineapple yellow rice wine input diatomite filter filtering fine particles and colloidal suspended substance in e, then tablet paper blotter press is implemented essence filter, the most of yeast of filtering and miscellaneous bacteria, and other microorganisms, subsequently, enter Membrane filtering machine and carry out the sterile filtration of sterile filtration combined system, the whole yeast of filtering and miscellaneous bacteria, and other microorganisms, finally, input sterilisable chamber and sterile filling device carry out sterile filling, labeling, packing, makes pure raw pineapple yellow rice wine finished product.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629993A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry pineapple alcoholic drink |
| CN104893908A (en) * | 2015-06-30 | 2015-09-09 | 李小兵 | Brewing method for persimmon yellow wine |
| CN107736533A (en) * | 2017-10-31 | 2018-02-27 | 王兴全 | A kind of pineapple juice and preparation method thereof |
| CN109161459A (en) * | 2018-11-15 | 2019-01-08 | 湖北汉襄王酒业有限公司 | A kind of production method of honey peach fruit wine |
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| CN101649277A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Foaming fruit/vegetable yellow wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2005192473A (en) * | 2004-01-07 | 2005-07-21 | Takara Shuzo Co Ltd | Fruit juice-containing alcoholic beverage |
| CN1629274A (en) * | 2004-08-20 | 2005-06-22 | 浙江古越龙山绍兴酒股份有限公司 | Process for making pure draft yellow wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104629993A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry pineapple alcoholic drink |
| CN104893908A (en) * | 2015-06-30 | 2015-09-09 | 李小兵 | Brewing method for persimmon yellow wine |
| CN107736533A (en) * | 2017-10-31 | 2018-02-27 | 王兴全 | A kind of pineapple juice and preparation method thereof |
| CN109161459A (en) * | 2018-11-15 | 2019-01-08 | 湖北汉襄王酒业有限公司 | A kind of production method of honey peach fruit wine |
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Application publication date: 20141022 |