CN104109607A - Draft mango yellow rice wine and making method thereof - Google Patents

Abstract

The invention relates to a draft mango 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 mango yellow rice wine is more suitable for adult females and young consumers to drink, and has a large market prospect. The method adopted by the invention is characterized in that the dietetic invigoration characteristic and the advantages of raw materials comprising mango and glutinous rice are used, glutinous rice is saccharified and is squeezed to form a saccharification liquid, the saccharification liquid is sterilized at a high temperature, the obtained wine is fermented by dry yeast, the obtained yellow rice wine is filtered and clarified, and is directly aged at a low temperature, a concentrated mango juice is added to the obtained wine, the obtained mixture is aseptically filtered and canned to obtain health draft mango yellow rice wine. High temperature sterilization is not carried out, so the draft mango 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

A kind of pure raw mango yellow rice wine and preparation method thereof

Technical field

The present invention relates to a kind of pure raw mango 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 raw mango yellow rice wine is relatively applicable to adult female and young consumer group to be drunk, and has larger market outlook.

Summary of the invention

The present invention utilizes mango, glutinous rice raw material to have tonic characteristic and advantage, use purebred saccharifying ferment by glutinous rice saccharification, squeeze glutinous rice mellow solution of saccharification, high temperature is dezymotized and miscellaneous bacteria, use wine to carry out the light dry yellow rice wine of fermentative production with dry yeast, filter the rear directly low temperature ageing of clarification, add on this basis concentrated Sucus Mangiferae indicae to allocate, enter sterile filtration combined system and carry out sterile filtration and canned, produce pure raw mango yellow rice wine.The technology such as the liquid state fermentation of integrated use yellow rice wine, low temperature ageing, fruit juice concentrate, preparation yellow rice wine, sterile filtration and sterile filling, without High Temperature Sterilization, keep preferably the biologically stable of fruit taste 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 DEG C, pour in fermentor tank, break up meal with clear water and wintercherry water, sow quality rhizopus koji powder and carry out diastatic fermentation, product temperature remains between 18～28 DEG C, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 DEG C, fermentation is in saccharification animated period, subsequently, its press filtration is squeezed, grain liquid separates makes glutinous rice mellow solution of saccharification, glutinous rice converted mash sugar degree 35～38%, with wet sterilization 10～15min, temperature maintains in the scope of 80～100 DEG C, remove various enzymes and miscellaneous bacteria, be cooled to 28～30 DEG C, appropriate wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of dry yeast consumption, pour subsequently fermentor tank into and stir evenly, glutinous rice mellow solution of saccharification is implemented to liquid state fermentation, the fermentation product temperature of 24～48h secondary fermentation mash rises to 30～32 DEG C, fermentation reaches animated period again, through the secondary fermentation of the primary fermentations of 5～7 days and 55～70 days, fermentation ends makes light dry yellow rice wine, alcoholic strength is at 12～15%vol, ageing in the low temperature wine cellar of direct input temp between 10～15 DEG C after press filtration clarification,

B, ninety percent ripe mango is cleaned after boiling water blanching 3～5min, after peeling, use crusher in crushing, coarse filtration removal core, Sucus Mangiferae indicae sugar degree 15～19%, add appropriate citric acid acidity is adjusted to 0.4%, add polygalacturonase and carry out degumming process, after clarification press filtration, make fresh Sucus Mangiferae indicae, use reverse osmosis concentration method by concentration of juices to sugar degree at 28～30%, make concentrated fresh Sucus Mangiferae indicae;

C, in light dry yellow rice wine: the ratio that concentrated fresh Sucus Mangiferae indicae is 2: 1 is allocated, concentrated fresh Sucus Mangiferae indicae in b is sneaked in a and stirred evenly in the light dry yellow rice wine after ageing, allotment makes sweet type mango yellow rice wine, alcoholic strength is at 8～10%vol, total reducing sugar >100g/L (adding the residual sugar of former wine 5g/L), total acid 0.4～0.8g/L;

D, with stainless steel beverage pump first by sweet type mango yellow rice wine input diatomite filter filtering fine particles and colloidal suspended substance in c, 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, packaging, makes pure raw mango yellow rice wine finished product.

Advantage of the present invention: the one, mouthfeel is fresh strong.Because pure raw mango yellow rice wine is without High Temperature Sterilization, reduce and reduced the generation of some objectionable impuritiess such as carbonyl compound and sulfidic material such as aldehydes, alcohols, lipid, di-acetyl, keep preferably the fresh flavor of pure raw mango yellow rice wine, avoid 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.Glutinous rice diastatic fermentation, the liquid state fermentation of glutinous rice mellow solution of saccharification, low temperature ageing, concentrated fresh Sucus Mangiferae indicae preparation fruit taste yellow rice wine in pure raw mango production process of yellow rice wine, are experienced, enter sterile filtration and canned, produce the techniques such as the pure raw mango yellow rice wine of a kind of health, 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 mango yellow rice wine sense organ, add with concentrated fresh Sucus Mangiferae indicae allotment, the smell of fruits is very sweet, sour-sweet tasty and refreshing.The 3rd, in purification, degerming, effectively improve the stability of pure raw mango yellow rice wine product.After glutinous rice saccharification, squeeze glutinous rice mellow solution of saccharification and it is implemented to High Temperature Sterilization, various enzymes and miscellaneous bacteria are removed, adopt sterile filtration and sterile filling technique in production line terminal, the various fine particles of filtering and colloidal suspended substance, and whole yeast, miscellaneous bacteria and other microorganisms, avoid producing various miscellaneous bacterias because of the breeding of microorganism effectively, destroy pure raw mango yellow rice wine balance, qualitative change occurs.The 4th, sugar-free extract content is high, and nutrition is abundanter.Mango yellow rice wine after pure raw mango yellow rice wine adopts concentrated fresh Sucus Mangiferae indicae to ageing is implemented allotment, avoid using white sugar or the allotment of other sweeting agents, effectively solve 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 mango yellow rice wine is because of without High Temperature Sterilization, avoid nutritive ingredient to suffer a loss.The 5th, the draft rice wine technology that the present invention uses is with the obvious advantage compared with common yellow rice wine technology.Be mainly manifested in sense organ requirement, 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 mango yellow rice wine product lead consumption tide.The 6th, produce market is with strong points.Pure raw mango 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.

Brief description of the drawings

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 100kg, mango 300kg, quality rhizopus koji powder 500g, wine dry yeast 200g, polygalacturonase 200g, citric acid is appropriate.

(2) technical process (see Fig. 1: example---pure raw mango yellow wine production technology schema)

(3) making method

1, glutinous rice rice washing, after rice dipping 24～48h, the taking-up boiling that drains away the water, 100kg glutinous rice goes out appetite and is about 180kg, 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 DEG C, rice is poured in fermentor tank, add the about 36kg of clear water and the about 24kg of wintercherry water to break up meal, broadcast and remove the bent powder of 500g head mold and carry out diastatic fermentation, product temperature remains between 18～28 DEG C, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 DEG C, 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 220kg, glutinous rice converted mash sugar degree is 35%, with wet sterilization 10～15min, temperature maintains in the scope of 80～100 DEG C, remove various enzymes and miscellaneous bacteria, be cooled to 28～30 DEG C, 200g wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of dry yeast consumption, pour subsequently fermentor tank into and stir evenly, glutinous rice mellow solution of saccharification is implemented to liquid state fermentation, the fermentation product temperature of 24～48h secondary fermentation mash rises to 30～32 DEG C, fermentation reaches animated period again, through the secondary fermentation of the primary fermentations of 5～7 days and 55～70 days, fermentation ends makes light dry yellow rice wine 220kg, alcoholic strength is at 15%vol, ageing in the low temperature wine cellar of direct input temp between 10～15 DEG C after press filtration clarification,

2, ninety percent ripe 300kg mango is cleaned one time, boiling water blanching 3～5min, after peeling, use crusher in crushing, coarse filtration removal core, the initial pol of Sucus Mangiferae indicae is 15% after measured, adds appropriate citric acid acidity is adjusted to 0.4%, add polygalacturonase 200g and carry out degumming process, clarification makes fresh Sucus Mangiferae indicae 220kg after press filtration, and using reverse osmosis concentration method is 30% by one times of concentration of juices to sugar degree, makes concentrated fresh Sucus Mangiferae indicae 110kg;

3, in light dry yellow rice wine: the ratio that concentrated fresh Sucus Mangiferae indicae is 2: 1 is allocated, concentrated fresh Sucus Mangiferae indicae 110kg is sneaked in the light dry yellow rice wine of 220kg after ageing and stirred evenly, allotment makes sweet type mango yellow rice wine 330kg, alcoholic strength is at 10%vol, total reducing sugar 103g/L (adding the residual sugar of former wine 5g/L), total acid 0.6g/L;

4, first the sweet type mango yellow rice wine of producing is inputted to diatomite filter filtering fine particles and colloidal suspended substance with stainless steel beverage pump, tablet paper blotter press is implemented essence filter again, the most of yeast of filtering, miscellaneous bacteria and other microorganisms, clarification vinegar liquid, subsequently, enter Membrane filtering machine and carry out the sterile filtration of sterile filtration combined system, the whole yeast of filtering, miscellaneous bacteria and other microorganisms, finally, input sterilisable chamber and sterile filling device carry out sterile filling, labeling, packaging, makes pure raw mango yellow rice wine finished product.

Claims (1)

1. pure raw mango 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 DEG C, pour in fermentor tank, break up meal with clear water and wintercherry water, sow quality rhizopus koji powder and carry out diastatic fermentation, product temperature remains between 18～28 DEG C, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 DEG C, fermentation is in saccharification animated period, subsequently, its press filtration is squeezed, grain liquid separates makes glutinous rice mellow solution of saccharification, glutinous rice converted mash sugar degree 35～38%, with wet sterilization 10～15min, temperature maintains in the scope of 80～100 DEG C, remove various enzymes and miscellaneous bacteria, be cooled to 28～30 DEG C, appropriate wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of dry yeast consumption, pour subsequently fermentor tank into and stir evenly, glutinous rice mellow solution of saccharification is implemented to liquid state fermentation, the fermentation product temperature of 24～48h secondary fermentation mash rises to 30～32 DEG C, fermentation reaches animated period again, through the secondary fermentation of the primary fermentations of 5～7 days and 55～70 days, fermentation ends makes light dry yellow rice wine, alcoholic strength is at 12～15%vol, ageing in the low temperature wine cellar of direct input temp between 10～15 DEG C after press filtration clarification,

B, ninety percent ripe mango is cleaned after boiling water blanching 3～5min, after peeling, use crusher in crushing, coarse filtration removal core, Sucus Mangiferae indicae sugar degree 15～19%, add appropriate citric acid acidity is adjusted to 0.4%, add polygalacturonase and carry out degumming process, after clarification press filtration, make fresh Sucus Mangiferae indicae, use reverse osmosis concentration method by concentration of juices to sugar degree at 28～30%, make concentrated fresh Sucus Mangiferae indicae;

C, in light dry yellow rice wine: the ratio that concentrated fresh Sucus Mangiferae indicae is 2: 1 is allocated, concentrated fresh Sucus Mangiferae indicae in b is sneaked in a and stirred evenly in the light dry yellow rice wine after ageing, allotment makes sweet type mango yellow rice wine, alcoholic strength is at 8～10%vol, total reducing sugar >100g/L (adding the residual sugar of former wine 5g/L), total acid 0.4～0.8g/L;

D, with stainless steel beverage pump first by sweet type mango yellow rice wine input diatomite filter filtering fine particles and colloidal suspended substance in c, 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, packaging, makes pure raw mango yellow rice wine finished product.