CN104893900A - Tomato rice wine and preparation method thereof - Google Patents
Tomato rice wine and preparation method thereof Download PDFInfo
- Publication number
- CN104893900A CN104893900A CN201510342649.6A CN201510342649A CN104893900A CN 104893900 A CN104893900 A CN 104893900A CN 201510342649 A CN201510342649 A CN 201510342649A CN 104893900 A CN104893900 A CN 104893900A
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- CN
- China
- Prior art keywords
- rice wine
- wine
- rice
- tomato
- yellow
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention relates to tomato rice wine and a preparation method thereof, and belongs to the technical field of food. The tomato rice wine comprises components in parts by weight as follows: 20-60 g of glutinous rice, 6-10 g of tomatoes, 1-1.4 g of rice wine yeast and 60-100 mL of cold boiled water. The invention further discloses a preparation technology of the tomato rice wine. The glutinous rice and the tomatoes are taken as the main materials to prepare the rice wine, the alcohol content is low, and the acidity of the rice wine is greatly lower than that of the traditional rice wine, so that the rice wine tastes very smooth and refreshing, is rich in nutrition and has the special color and flavor of the tomatoes.
Description
Technical field
The present invention relates to a kind of tomato yellow rice wine and preparation method thereof, belong to food technology field.
Background technology
Yellow rice wine is the national special product of China, also referred to as rice wine, belongs to brewing wine, in the large brewing wine (yellow rice wine, grape wine and beer) in the world three, occupy an important seat.Brewing technology is taken the course of its own, and becomes Typical Representative and model that boundary is brewageed in east.The wheat koji rice wine being wherein representative with Chinese shao-hsing rice wine is yellow rice wine product with the longest history, most representative.
Yellow rice wine contains abundant nutrition, and containing 21 seed amino acids, comprising there being several unknown amino acids, and human body self can not synthesize 8 of ingestion of food kinds of indispensable amino acid yellow rice wine must be relied on all to possess, therefore is described as " liquid cake ".Yellow rice wine contains the physiologically active ingredients such as polyphenol, melanoidin, gsh, has scavenging free radicals, prevention cardiovascular diseases, anticancer, anti-ageing physiological function of waiting for a long time.The inorganic salt detected in yellow rice wine reach 18 kinds, comprise calcium, magnesium, potassium, phosphorus, iron, zinc, etc.Vitamins B in yellow rice wine, the content of E are also very abundant, mainly from raw material and yeast autolyzate.
The kinds of organic acids that tomato contains is various.Organic acid not only can protect vitamins C not to be destroyed; the absorption can also soften our blood vessel, promoting to the useful mineral calcium of human body, ferro element; also fat and protein Gastric juice digestion in there is good effect, these aspects are that other vegetables are not accomplished.
The present invention selects glutinous rice and tomato to be that main raw material prepares yellow rice wine, and both maintained local flavor and nutritive ingredient that yellow rice wine has, played again the feature that tomato nutrient is abundant, the product nutrition obtained is abundanter, also has the distinctive color and luster of tomato and local flavor.The preparation formula of the relevant yellow rice wine reported and method are all different from patent of the present invention, and this invention is a kind of preparation method of Novel yellow wine rice.
Summary of the invention
The object of the invention is to, give full play to the feature that yellow rice wine and tomato nutrient are abundant, obtain nutrition abundanter, there is the yellow rice wine of the peculiar color and luster of tomato and local flavor.
The weight part of tomato yellow rice wine of the present invention consists of: glutinous rice 20-60g; Tomato 6-10g; Yellow wine yeast 1-1.4g; Cold water 60-100mL.
The preparation method of tomato yellow rice wine comprises the steps:
(1) get glutinous rice 20-60g, water temperature 15-20 DEG C is soaked 10-24h.
(2) rice (water opens rear boiling 30min) is steamed.
(3) after rice cooks, under room temperature, be cooled to 30 DEG C, add cold water 60-100mL.
(4) add strained tomatoes 6-10g, yellow wine yeast 1-1.4g, stirs, sealing, 30 DEG C of ferment at constant temperature 7d.
(5) filter to obtain wine liquid, 90-95 DEG C of insulation 15-20min obtains finished product.
Embodiment
Below provide embodiment, the present invention will be further described.
Embodiment 1:
A kind of tomato yellow rice wine, forms according to following weight part: glutinous rice 20g; Tomato 6g; Yellow wine yeast 1g; Cold water 60mL.
The preparation method of tomato yellow rice wine is as follows:
(1) get glutinous rice 20g, water temperature 15-20 DEG C is soaked 10-24h.
(2) rice (water opens rear boiling 30min) is steamed.
(3) after rice cooks, under room temperature, be cooled to 30 DEG C, add cold water 60mL.
(4) add strained tomatoes 6g, yellow wine yeast 1g, stirs, sealing, 30 DEG C of ferment at constant temperature 7d.
(5) filter to obtain wine liquid, 90-95 DEG C of insulation 15-20min obtains finished product.
Embodiment 2:
A kind of tomato yellow rice wine, forms according to following weight part: glutinous rice 40g; Tomato 8g; Yellow wine yeast 1.2g; Cold water 80mL.
The preparation method of tomato yellow rice wine is as follows:
(1) get glutinous rice 40g, water temperature 15-20 DEG C is soaked 10-24h.
(2) rice (water opens rear boiling 30min) is steamed.
(3) after rice cooks, under room temperature, be cooled to 30 DEG C, add cold water 80mL.
(4) add strained tomatoes 8g, yellow wine yeast 1.2g, stirs, sealing, 30 DEG C of ferment at constant temperature 7d.
(5) filter to obtain wine liquid, 90-95 DEG C of insulation 15-20min obtains finished product.
Embodiment 3:
A kind of tomato yellow rice wine, forms according to following weight part: glutinous rice 60g; Tomato 10g; Yellow wine yeast 1.4g; Cold water 100mL.
The preparation method of tomato yellow rice wine is as follows:
(1) get glutinous rice 60g, water temperature 15-20 DEG C is soaked 10-24h.
(2) rice (water opens rear boiling 30min) is steamed.
(3) after rice cooks, under room temperature, be cooled to 30 DEG C, add cold water 100mL.
(4) add strained tomatoes 10g, yellow wine yeast 1.4g, stirs, sealing, 30 DEG C of ferment at constant temperature 7d.
(5) filter to obtain wine liquid, 90-95 DEG C of insulation 15-20min obtains finished product.
Claims (2)
1. a tomato yellow rice wine, is characterized in that: this tomato yellow rice wine forms according to following weight part: glutinous rice 20-60g; Tomato 6-10g; Yellow wine yeast 1-1.4g; Cold water 60-100mL.
2. the preparation method of a kind of tomato yellow rice wine according to claim 1, is characterized in that this preparation method comprises the steps:
(1) get glutinous rice 20-60g, water temperature 15-20 DEG C is soaked 10-24h;
(2) rice (water opens rear boiling 30min) is steamed;
(3) after rice cooks, under room temperature, be cooled to 30 DEG C, add cold water 60-100mL;
(4) add strained tomatoes 6-10g, yellow wine yeast 1-1.4g, stirs, sealing, 30 DEG C of ferment at constant temperature 7d;
(5) filter to obtain wine liquid, 90-95 DEG C of insulation 15-20min obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510342649.6A CN104893900A (en) | 2015-06-19 | 2015-06-19 | Tomato rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510342649.6A CN104893900A (en) | 2015-06-19 | 2015-06-19 | Tomato rice wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104893900A true CN104893900A (en) | 2015-09-09 |
Family
ID=54026868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510342649.6A Pending CN104893900A (en) | 2015-06-19 | 2015-06-19 | Tomato rice wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104893900A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950363A (en) * | 2016-06-29 | 2016-09-21 | 颜红英 | Complex-flavor yellow wine formula |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102051300A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Method for preparing tomato rice wine |
| CN103351968A (en) * | 2013-04-24 | 2013-10-16 | 许昌学院 | Pitaya rice wine and preparation method thereof |
| CN103351967A (en) * | 2013-04-24 | 2013-10-16 | 许昌学院 | Sweet millet fermented glutinous rice beverage and preparation method thereof |
| CN103361218A (en) * | 2013-04-19 | 2013-10-23 | 许昌学院 | Mung bean Chinese rice wine and preparation method thereof |
| CN103710199A (en) * | 2012-09-28 | 2014-04-09 | 武汉万福兴科技有限公司 | Brewing method for tomato-glutinous rice light sparkling wine beverage |
-
2015
- 2015-06-19 CN CN201510342649.6A patent/CN104893900A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102051300A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Method for preparing tomato rice wine |
| CN103710199A (en) * | 2012-09-28 | 2014-04-09 | 武汉万福兴科技有限公司 | Brewing method for tomato-glutinous rice light sparkling wine beverage |
| CN103361218A (en) * | 2013-04-19 | 2013-10-23 | 许昌学院 | Mung bean Chinese rice wine and preparation method thereof |
| CN103351968A (en) * | 2013-04-24 | 2013-10-16 | 许昌学院 | Pitaya rice wine and preparation method thereof |
| CN103351967A (en) * | 2013-04-24 | 2013-10-16 | 许昌学院 | Sweet millet fermented glutinous rice beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 夏艳秋等: "番茄保健黄酒的研制", 《酿酒科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950363A (en) * | 2016-06-29 | 2016-09-21 | 颜红英 | Complex-flavor yellow wine formula |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150909 |