CN104312876A - Preparation method for black glutinous rice papaya wine - Google Patents
Preparation method for black glutinous rice papaya wine Download PDFInfo
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- CN104312876A CN104312876A CN201410639219.6A CN201410639219A CN104312876A CN 104312876 A CN104312876 A CN 104312876A CN 201410639219 A CN201410639219 A CN 201410639219A CN 104312876 A CN104312876 A CN 104312876A
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- wine
- glutinous rice
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- papaya
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention relates to the technical field of wine making, in particular to a preparation method for black glutinous rice papaya wine. The preparation method comprises the following step of blending black glutinous rice wine and papaya wine. According to the preparation method, the black glutinous rice wine is produced from Donglan black glutinous rice by virtue of a conventional sweet rice wine production process, the papaya wine is produced from papayas by virtue of a fruit wine production process, and the two kinds of wine are carefully blended to obtain the black glutinous rice papaya wine. The peculiar nutritional effects of anti-aging, look keeping and the like of the black glutinous rice wine are maintained, and the healthcare effects of spleen invigoration, digestion promotion, disease resisting, pest killing, lactation promotion, cancer resisting and the like of papayas are added; the black glutinous rice papaya wine is golden in color, clear, colorless, fresh, sweet, tasty and unique in style, and has the peculiar mellow flavor of the black glutinous rice wine and the fresh, elegant and harmonious fruit flavor of papayas.
Description
Technical field
The present invention relates to a kind of brewing technical field, be specifically related to a kind of preparation method of black rice papaya wine.
Background technology
The rare seed rice of the wild black Gu Jing farmers' in high and cold mountain area, Donglan County, Mo meter Shi Guangxi, Donglan long-term breeding, the plantation history in existing over thousands of year is the treasure in grain.It is amino acid contained reaches 18 kinds, and wherein 8 kinds are that human body institute is indispensable, and especially the highest with Threonine, lysine content, crude protein, crude fat, VitB1, riboflavin and mineral nutrient element are all higher than other seed rice.Ink rice is also containing multiple nutritional components such as fat, calcium, phosphorus, iron, and have enriching yin tonifying spleen, invigorating the spleen temperature liver, benefiting vital QI for enriching blood, improving eyesight of promoting the production of body fluid, strong muscle is good for bone, effect of convenient antidiarrheal.The local traditional Chinese medical science commonly uses black rice treatment wound, rheumatic Bi syndrome, the early stage illness such as white hair and neurasthenia, therefore has the laudatory title of " medicine rice ", " refreshing rice ".The Compendium of Material Medica of LI Shi-Zhen and other ancient books pharmacopeia on the books in detail: black rice has enriching yin and nourishing kidney, invigorating the spleen temperature liver, benefiting vital QI for enriching blood, profit of promoting the production of body fluid stomach, live muscle strengthen bone, convenient antidiarrheal, the effects such as anti-ageing guarantor's face.In recent years proof is studied through scientific research personnel: the long-lived element " selenium " of Donglan ink meter Fu Han, and higher than national standard, there is good scavenging free radicals, reduce mda content, improve superoxide dismutase activity, activity of glutathione peroxidase, strengthen anti-oxytolerant, antifatigue, anti-aging effects.The long-term edible merit having being healthy and strong and promote longevity, thus ancient times, imperial palace was first-selected for black meter Lie Wei tribute rice.The black rice wine utilizing this meter to lead to, strong pure perfume (or spice), mouthfeel extremely, is that excellent honored guest fetes wine.
In order to the nutrition, mouthfeel etc. that improve black rice wine are functional, people with the addition of various auxiliary material in the process of the black rice wine of preparation, black rice wine is become nutrition is higher, function more comprehensively and have more the new type of health wine product of characteristic.
The black rice wine manufacture craft of tradition for main raw material with black rice, adds distiller's yeast, by fermentation, brews wine into, leads to a kind of excellent tonic product of fragrant and sweet good to eat, body-building.
Summary of the invention
Object of the present invention is just to provide the preparation method of brand-new a kind of black rice papaya wine.
Specifically comprise: this wine is allocated by black rice wine and papaya wine to combine.By implementing the present invention, with Donglan ink rice for raw material recycles traditional sweet rice wine production technique produce rice wine out of ink, be simultaneously raw material with pawpaw, produce papaya wine with technique for producing fruit wine, then by two kinds of wine product by meticulously careful blend allotment and the present invention.The present invention, outside the trophic function keeping the effects such as black rice wine distinctive anti-ageing guarantor's face, increases pawpaw and has with blood, promoting the circulation of qi, row god, dispels cold, profit of promoting the production of body fluid stomach, and invigorating the spleen temperature liver, muscle alive strengthen bone, convenient antidiarrheal, the nourishing functions such as enriching yin and nourishing kidney.Meanwhile, the acid band astringent taste reducing sugar degree and remove pawpaw itself is reached.This product color is golden yellow, clear, fresh and sweet tasty and refreshing, have the distinctive sweet-smelling of black rice wine concurrently and pawpaw fruital is pure and fresh quiet and tastefully laid out and call on, unique style.
Described papaya wine is by east, Hechi City, Guangxi, bar, phoenix three border of the county, distinctive wild plant---prepared by pawpaw.Pawpaw can eat, can alcoholic, can be used as medicine, and the sweet band of its taste is fragrant, has strong
the effect that spleen helps digestion, anti-epidemic disease desinsection, logical breast are anticancer.Be that raw material is prepared into wine product with pawpaw, its vinosity aromatic sweet only, salubrious soft, the trace element that is rich in multiple needed by human body, normal drink is promoted longevity, and is the good merchantable brand of dinner guest present.
The present invention is achieved through the following technical solutions:
A preparation method for black rice papaya wine, in technical scheme, this wine is allocated by black rice wine and papaya wine to combine.
Concrete technology step is:
1, raw material composition and proportioning: the former wine of black rice 60 ~ 65%, the former wine 35 ~ 40% of pawpaw.
2, material combination: as required by the former wine of above-mentioned each kind by allocate and mix and raw wine for subsequent use.
3, filter: raw wine is filtered to wine body clear, no suspended substance, inclusion-free and throw out.
4, solution cavity storage: original wine puts into pithos and after sealing, is stored in karst cave or about 15oc low temperature more than 1 year and must finished wine within doors.
The present invention both had the following advantages:
1, black rice papaya wine brew method measure proposed by the invention is unique, and technique simply, is easily implemented.
2, by implementing the present invention, black rice used and pawpaw raw material are at producing region aboundresources, and raw material is easily organized, and cheap.
3, by implementing the present invention, by implementing the present invention, with Donglan ink rice for raw material recycles traditional sweet rice wine production technique produce rice wine out of ink, be simultaneously raw material with pawpaw, produce papaya wine with technique for producing fruit wine, then two kinds of wine product allocated by meticulously careful blending and obtain the present invention.The present invention, outside the trophic function keeping the effects such as the distinctive anti-ageing guarantor's face of black rice wine, increases pawpaw and has strong
spleen helps digestion, anti-epidemic disease desinsection, logical newborn antitumous effect.This product color is golden yellow, clear, fresh and sweet tasty and refreshing, have the distinctive sweet-smelling of black rice wine concurrently and pawpaw fruital is pure and fresh quiet and tastefully laid out and call on, unique style.
4, by implementing the present invention, allocating black rice wine with papaya wine, reducing product sugar degree; Overcome the defect that existing sweet rice wine sugar part is high, efficiently solve the problem of modern consumer consumption trend low-saccharification, sugar-free.
5, by implementing the present invention, with black rice wine allotment papaya wine, making submissive tasty and refreshing, the mellow sweetness of wine product drink, continuous flavour invigorating, to enjoy endless aftertastes.
6, by implementing the present invention, black rice wine allotment papaya wine, increases product nourishing function, anti-ageing guarantor's face effect, removes raw meat, goes to have a strong smell, flavouring seasoning function.
7, by implementing the present invention, former wine is moved into the storage that world's longevity band karst cave carries out more than 1 year, the natural oxygen level of solution cavity is high, hole temperature is constant, humidity is moderate, have significant results to aging, the intermolecular association of wine, the particularly stalactitic breath of simultaneously stability mountain stone, wine body is coordinated more, keep healthy, fragrance is unique, mouthfeel is softer.
8, by implementing the present invention, the black rice papaya wine prepared has characteristic, and market outlook are very good.
Embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A preparation method for black rice papaya wine, in technical scheme, this wine is allocated by black rice wine and papaya wine to combine.
Embodiment is as follows:
1, raw material composition and proportioning: the former wine of black rice 60 ~ 65%, the former wine 35 ~ 40% of pawpaw.
2, material combination: as required by the former wine of above-mentioned each kind by allocate and mix and raw wine for subsequent use.
3, filter: raw wine is filtered to wine body clear, no suspended substance, inclusion-free and throw out.
4, solution cavity storage: original wine puts into pithos and after sealing, is stored in karst cave or about 15oc low temperature more than 1 year and must finished wine within doors.
Ink rice papaya wine sense organ and physical and chemical index
1, sense organ requirement
2, physical and chemical index
| Project kind | Content |
| Alcohol: 20 DEG C of V% | 16～40 |
| Pol: g/L | ≦100 |
| Total acid: g/L | 3.0～6.0 |
| Sugar-free extract: g/L | ≧0.50 |
Claims (1)
1. a preparation method for black rice papaya wine, is characterized in that: this wine is allocated by black rice wine and papaya wine to combine;
Concrete technology step is:
(1) raw material composition and proportioning: the former wine of black rice 60 ~ 65%, the former wine 35 ~ 40% of pawpaw;
(2) material combination: as required by the former wine of above-mentioned each kind by allocate and mix and raw wine for subsequent use;
(3) filter: raw wine is filtered to wine body clear, no suspended substance, inclusion-free and throw out;
(4) store: original wine puts into pithos and after sealing, be stored in karst cave or about 15oc low temperature more than 1 year and must finished wine within doors.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410639219.6A CN104312876A (en) | 2014-11-13 | 2014-11-13 | Preparation method for black glutinous rice papaya wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410639219.6A CN104312876A (en) | 2014-11-13 | 2014-11-13 | Preparation method for black glutinous rice papaya wine |
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| Publication Number | Publication Date |
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| CN104312876A true CN104312876A (en) | 2015-01-28 |
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| CN201410639219.6A Pending CN104312876A (en) | 2014-11-13 | 2014-11-13 | Preparation method for black glutinous rice papaya wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104893918A (en) * | 2015-05-22 | 2015-09-09 | 牙淑敏 | Method for preparing wheat-eriobotrya japonica fruit wine |
| CN104893920A (en) * | 2015-05-26 | 2015-09-09 | 向金环 | Preparation method of black rice and hovenia dulcis thunb wine |
| CN104893917A (en) * | 2015-05-22 | 2015-09-09 | 牙淑敏 | Method for preparing black rice-eriobotrya japonica fruit wine |
| CN104928119A (en) * | 2015-05-20 | 2015-09-23 | 王震 | Preparation method of corn hovenia dulcis thunb wine |
| CN104928118A (en) * | 2015-05-20 | 2015-09-23 | 王震 | Preparation method of millet and loquat fruit wine |
| CN104946480A (en) * | 2015-05-22 | 2015-09-30 | 牙淑敏 | Preparation method of wheat/persimmon fruit wine |
| CN107118923A (en) * | 2017-04-13 | 2017-09-01 | 广西柳州中嘉知识产权服务有限公司 | The brewing method of black rice cherry and tomato wine |
| CN109852510A (en) * | 2019-03-29 | 2019-06-07 | 云南力正生物科技有限责任公司 | A kind of preparation method of health liquor |
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| CN1077746A (en) * | 1993-05-21 | 1993-10-27 | 洞口县湘峰食品厂 | China ink rice, seed of jog's tears medicinal liquor and manufacture craft thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104928119A (en) * | 2015-05-20 | 2015-09-23 | 王震 | Preparation method of corn hovenia dulcis thunb wine |
| CN104928118A (en) * | 2015-05-20 | 2015-09-23 | 王震 | Preparation method of millet and loquat fruit wine |
| CN104893918A (en) * | 2015-05-22 | 2015-09-09 | 牙淑敏 | Method for preparing wheat-eriobotrya japonica fruit wine |
| CN104893917A (en) * | 2015-05-22 | 2015-09-09 | 牙淑敏 | Method for preparing black rice-eriobotrya japonica fruit wine |
| CN104946480A (en) * | 2015-05-22 | 2015-09-30 | 牙淑敏 | Preparation method of wheat/persimmon fruit wine |
| CN104893920A (en) * | 2015-05-26 | 2015-09-09 | 向金环 | Preparation method of black rice and hovenia dulcis thunb wine |
| CN107118923A (en) * | 2017-04-13 | 2017-09-01 | 广西柳州中嘉知识产权服务有限公司 | The brewing method of black rice cherry and tomato wine |
| CN109852510A (en) * | 2019-03-29 | 2019-06-07 | 云南力正生物科技有限责任公司 | A kind of preparation method of health liquor |
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Application publication date: 20150128 |