CN105087278A - Fruit and vegetable rice wine can and making method thereof - Google Patents
Fruit and vegetable rice wine can and making method thereof Download PDFInfo
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Abstract
The invention discloses a fruit and vegetable rice wine can and a making method thereof. Raw materials of the fruit and vegetable rice wine can comprise glutinous rice, yellow peaches, red-pulp dragon fruits, wax apples, jerusalem artichokes, blueberries, broccoli, lily flowers, lotuses, galactooligosaccharides, Angel liqueur koji, potato starch, saccharifying enzymes and vitamin C. The product is bright in color, uniform in bulk size and compact in structure and will not become broken or soft, is moderate in hardness, attractive in appearance, palatable in sour and stable, and has faint scent of fruits and vegetables and the alcohol aroma of rice wine; the potato starch replaces thickening agents to keep the can stable, no additives exist, and the can is safe to eat and has the fragrance and sweetness of potatoes; the colors of the fruits and the vegetables are protected through the vitamin C, the color is protected to be bright, nutrients of the can are increased, the scour is moderate, and the self life is prolonged; various fruits and the vegetables are added, the health-care function of rice wine is improved, and the can can be used for losing weight and beautifying features, relaxing muscles and tendons and improving collateral circulation, strengthening bodies, being resistant to ageing, enhancing immunity and prolonging life; petals are added and are bright in color, the petals float in can liquid, and the appearance is attractive.
Description
Technical field
The present invention relates to can field, specifically, relates to a kind of fruits and vegetables rice wine can and preparation method thereof.
Background technology
Fruit can is richly endowed by nature in preservation freshness and nutrition, is only second to and now picks fruit.Very short to the whole process processed from raw-material harvesting, be generally no more than 6 hours, high-temperature heat treatment has halted all chemical reactions of fruit and vegetable food, and the freshness of can and nutritive ingredient are fixed that time just picked.Can not only farthest preserves food value, but also improves Nutritive value of food.
Rice wine is also fermented glutinour rice, vinasse, fermented glutinous rice, sweet wine etc., is a kind of flavoured foodstuff be made up through yeast fermentation of glutinous rice or rice, and be rich in carbohydrate, protein, vitamin B group, mineral substance etc., these are all the indispensable nutritive ingredients of human body.The way of traditional rice wine first with water, glutinous rice is steeped half a day, rinsed clean, puts water, steaming tray pads one deck gauze, heat up water and boiled to steam in steamer.Glutinous rice is dragged for be placed on cloth and cook, steamed rear Sheng to fermentation container in spoon stir several under, coolly after about 30 DEG C, mix distiller's yeast, with spoon compacting gently, smooth out surface, middle extrusion one depression nest, last point distiller's yeast is sprinkling upon the inside, pour some cold water into, container cover is covered tightly, be placed on the temperature bottom fermentation of about 30 DEG C.Sticky rice wine wine degree is low, nutritious, can improve immunity of organisms, enhance metabolism, and has blood-enriching face-nourishing, relaxes the muscles and stimulate the blood circulation, body-building, is always used as a kind of nourishing food by people, is loved by the people.
At present, on market the kind of fruit can and taste more single, the can processed of rice wine and fruits and vegetables being arranged in pairs or groups commercially almost also be can not see.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of fruits and vegetables rice wine can and preparation method thereof.
A kind of fruits and vegetables rice wine can, is made up of the raw material of following weight part: glutinous rice 100 ~ 120, Huang Tao 50 ~ 60, red heart Hylocereus undatus 10 ~ 12, wax-apple 10 ~ 12, jerusalem artichoke 10 ~ 12, blueberry 10 ~ 12, Caulis et Folium Brassicae capitatae 10 ~ 12, datlily 10 ~ 12, lotus 8 ~ 10, oligomeric galactose 20 ~ 30, Angel koji 2 ~ 3, yam starch 2 ~ 3, saccharifying enzyme 0.1 ~ 0.2, vitamins C 0.3 ~ 0.4.
A making method for fruits and vegetables rice wine can, its concrete steps are:
(1) cleaned by jerusalem artichoke, peeling, chopping, obtains jerusalem artichoke fourth;
(2) by glutinous rice removal of impurities, eluriate 3 times, add water, amount of water is 3 times of glutinous rice weight, soaks 18 ~ 20 hours;
(3) mixed with jerusalem artichoke fourth by the glutinous rice soaked, load in container, covered container lid, steams 40 ~ 45 minutes, to the grain of rice without hard-core, obtains glutinous rice;
(4) in koji, add a small amount of normal-temperature water, enough koji is dissolved, obtain the koji after activation;
(5) when glutinous rice is cooled to 30 ~ 35 DEG C, add saccharifying enzyme, stir, be placed in 25 ~ 30 DEG C, enzymolysis 3 ~ 4 hours;
(6) in the glutinous rice after enzymolysis, add the koji after cold water and activation, the weight ratio of glutinous rice and cold water is that 1:1.2 is placed in 20 ~ 25 DEG C, ferments 3 ~ 4 days, obtain rice wine, add oligomeric galactose, vitamins C and yam starch, be stirred to and dissolve completely, obtain tank liquid;
(7) yellow peach, red heart Hylocereus undatus, wax-apple, blueberry, Caulis et Folium Brassicae capitatae, datlily and lotus are cleaned, impurity elimination, Huang Tao splits, stoning, the stripping and slicing of red heart Hylocereus undatus, the large flower cutting of Caulis et Folium Brassicae capitatae is little flower, put into the water of 90 ~ 100 DEG C after cutting at once, blanching 3 ~ 5 minutes, obtains filling fruits and vegetables;
(8) the filling fruits and vegetables after blanching are loaded in vial, add the tank liquid mixed, cover bottle cap (not tightening), heat 8 ~ 10 minutes in water vapour, tighten bottle cap, sterilizing;
(9) cool, label, obtain finished product.
Sterilizing in described step 9) utilizes 121 DEG C, the high pressure steam sterilization of 18 ~ 22 minutes.
Huang Tao, rich vitamin C, Mierocrystalline cellulose, carotene, lycoxanthin, red pigment, various trace elements, organic acid etc., can defaecation, detoxify, take care of one's teeth, hypoglycemic, blood fat, Green Tea Extract, dispels blackspot, delays senility, improves immunizing power.
Red heart Hylocereus undatus, is rich in vegetable albumin, anthocyanogen, vitamins C, Mierocrystalline cellulose, carotene, various trace elements, organic acid, can be anti-ageing, removing toxic substances, and fat-reducing is hypoglycemic, ease constipation, prevention large bowel cancer, cardiovascular disorder and anaemia.
Wax-apple, containing protein, sugar, minerals and vitamins etc., function: moistening lung, cough-relieving, eliminating phlegm, cool blood, convergence, removing toxic substances, diuresis, consumer edema, tranquillizing by calming the heart.
Jerusalem artichoke, the fructose polymers such as rich in starch, synanthrin, can regulate functions of intestines and stomach, and improve immunizing power, toxin-expelling and face nourishing, improves lipid metabolism, promotes mineral absorption, is conducive to VITAMIN synthesis, prevents carious tooth, regulate blood sugar.
Blueberry, nutritious, be described as " fruit queen ", " U.S. pupil is fruit ", eyestrain can be removed, improve eyesight, delay senility, memory, anti-cancer, preventing thrombosis formed, strengthening immunity, prevent diabetes complication, reduces cholesterol, atherosclerosis, promote cardiovascular health, general Common Cold can also be treated, have sore throat and the disease such as diarrhoea.
Caulis et Folium Brassicae capitatae, rich vitamin, mineral substance, carotene, folic acid and protein, can cancer-resisting, enhancing body immunizing power, fat-reducing good merchantable brand, and growth promoting effects, strengthen vascular toughness, heat-clearing is quenched one's thirst, anti-ageing.
Datlily, has the laudatory title of " seeing as flower, eating for dish, with being medicine ", is rich in carotene, flat liver of can nourishing blood, inducing diuresis to remove edema, controls dizziness, tinnitus, palpitaition, pain in the back, spit blood, bleeding from five sense organs or subcutaneous tissue, blood under large intestine, oedema, gonorrhoea, pharyngalgia.
Lotus, nutritious, there is effect of the relieving summer-heat that clears away heart-fire, loose stasis of blood hemostasis, the wind clearing damp that disappears.
Advantage of the present invention is: a kind of fruits and vegetables rice wine can provided by the invention and preparation method thereof, beautiful in colour, block size evenly, tissue tight and not broken soft, neither too hard, nor too soft, good looking appearance, sour and sweet palatability, stablize, have the delicate fragrance of fruits and vegetables and the sweet-smelling of rice wine; Replace thickening material with yam starch, make fruits and vegetables rice wine can keep stable, not stratified, not containing any additive, edible safer, make can have the fragrant and sweet of potato; Utilize vitamins C to protect look to fruits and vegetables, keep beautiful in colour, increase the nutritive ingredient of can, mild acidity, Shelf-life; Add abundant fruits and vegetables, complement each other with the nutritive ingredient of rice wine, add the nourishing function of rice wine, can reducing weight and beautifying features, stimulate the circulation of the blood and cause the muscles and joints to relax, improve the health, anti-ageing, strengthening immunity, promotes longevity; Add petal, have additional nutrients and nourishing function, beautiful in colour, swim in and fill with in liquid, good looking appearance, increase appetite; Enrich kind and the taste of can on market, meet the demand of consumers in general.
Embodiment
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of fruits and vegetables rice wine can, is made up of the raw material of following weight part: glutinous rice 100, Huang Tao 50, red heart Hylocereus undatus 10, wax-apple 10, jerusalem artichoke 10, blueberry 10, Caulis et Folium Brassicae capitatae 10, datlily 10, lotus 8, oligomeric galactose 20, Angel koji 2, yam starch 2, saccharifying enzyme 0.1, vitamins C 0.3.
A making method for fruits and vegetables rice wine can, its concrete steps are:
(1) cleaned by jerusalem artichoke, peeling, chopping, obtains jerusalem artichoke fourth;
(2) by glutinous rice removal of impurities, eluriate 3 times, add water, amount of water is 3 times of glutinous rice weight, soaks 18 hours;
(3) mixed with jerusalem artichoke fourth by the glutinous rice soaked, load in container, covered container lid, steams 40 minutes, to the grain of rice without hard-core, obtains glutinous rice;
(4) in koji, add a small amount of normal-temperature water, enough koji is dissolved, obtain the koji after activation;
(5) when glutinous rice is cooled to 30 DEG C, add saccharifying enzyme, stir, be placed in 25 DEG C, enzymolysis 3 hours;
(6) in the glutinous rice after enzymolysis, add the koji after cold water and activation, the weight ratio of glutinous rice and cold water is that 1:1.2 is placed in 20 DEG C, ferments 3 days, obtains rice wine, add oligomeric galactose, vitamins C and yam starch, be stirred to and dissolve completely, obtain tank liquid;
(7) yellow peach, red heart Hylocereus undatus, wax-apple, blueberry, Caulis et Folium Brassicae capitatae, datlily and lotus are cleaned, impurity elimination, Huang Tao splits, stoning, the stripping and slicing of red heart Hylocereus undatus, the large flower cutting of Caulis et Folium Brassicae capitatae is little flower, put into the water of 90 DEG C after cutting at once, blanching 3 minutes, obtains filling fruits and vegetables;
(8) loaded in vial by the filling fruits and vegetables after blanching, add the tank liquid mixed, cover bottle cap (not tightening), heat 8 minutes in water vapour, steam temperature is 100-130 DEG C, tightens bottle cap, 121 DEG C, sterilizing 18 minutes;
(9) cool, label, obtain finished product.
Embodiment 2
A kind of fruits and vegetables rice wine can, is made up of the raw material of following weight part: glutinous rice 110, Huang Tao 55, red heart Hylocereus undatus 11, wax-apple 11, jerusalem artichoke 11, blueberry 11, Caulis et Folium Brassicae capitatae 11, datlily 11, lotus 9, oligomeric galactose 25, Angel koji 2.5, yam starch 2.5, saccharifying enzyme 0.15, vitamins C 0.35.
A making method for fruits and vegetables rice wine can, its concrete steps are:
(1) cleaned by jerusalem artichoke, peeling, chopping, obtains jerusalem artichoke fourth;
(2) by glutinous rice removal of impurities, eluriate 3 times, add water, amount of water is 3 times of glutinous rice weight, soaks 19 hours;
(3) mixed with jerusalem artichoke fourth by the glutinous rice soaked, load in container, covered container lid, steams 43 minutes, to the grain of rice without hard-core, obtains glutinous rice;
(4) in koji, add a small amount of normal-temperature water, enough koji is dissolved, obtain the koji after activation;
(5) when glutinous rice is cooled to 33 DEG C, add saccharifying enzyme, stir, be placed in 28 DEG C, enzymolysis 3.5 hours;
(6) in the glutinous rice after enzymolysis, add the koji after cold water and activation, the weight ratio of glutinous rice and cold water is that 1:1.2 is placed in 23 DEG C, ferments 3 days, obtains rice wine, add oligomeric galactose, vitamins C and yam starch, be stirred to and dissolve completely, obtain tank liquid;
(7) yellow peach, red heart Hylocereus undatus, wax-apple, blueberry, Caulis et Folium Brassicae capitatae, datlily and lotus are cleaned, impurity elimination, Huang Tao splits, stoning, the stripping and slicing of red heart Hylocereus undatus, the large flower cutting of Caulis et Folium Brassicae capitatae is little flower, put into the water of 95 DEG C after cutting at once, blanching 4 minutes, obtains filling fruits and vegetables;
(8) the filling fruits and vegetables after blanching are loaded in vial, add the tank liquid mixed, cover bottle cap (not tightening), heat 9 minutes in water vapour, tighten bottle cap, 121 DEG C, sterilizing 20 minutes;
(9) cool, label, obtain finished product.
Embodiment 3
A kind of fruits and vegetables rice wine can, is made up of the raw material of following weight part: glutinous rice 120, Huang Tao 60, red heart Hylocereus undatus 12, wax-apple 12, jerusalem artichoke 12, blueberry 12, Caulis et Folium Brassicae capitatae 12, datlily 12, lotus 10, oligomeric galactose 30, Angel koji 3, yam starch 3, saccharifying enzyme 0.2, vitamins C 0.4.
A making method for fruits and vegetables rice wine can, its concrete steps are:
(1) cleaned by jerusalem artichoke, peeling, chopping, obtains jerusalem artichoke fourth;
(2) by glutinous rice removal of impurities, eluriate 3 times, add water, amount of water is 3 times of glutinous rice weight, soaks 20 hours;
(3) mixed with jerusalem artichoke fourth by the glutinous rice soaked, load in container, covered container lid, steams 45 minutes, to the grain of rice without hard-core, obtains glutinous rice;
(4) in koji, add a small amount of normal-temperature water, enough koji is dissolved, obtain the koji after activation;
(5) when glutinous rice is cooled to 35 DEG C, add saccharifying enzyme, stir, be placed in 30 DEG C, enzymolysis 4 hours;
(6) in the glutinous rice after enzymolysis, add the koji after cold water and activation, the weight ratio of glutinous rice and cold water is that 1:1.2 is placed in 25 DEG C, ferments 4 days, obtains rice wine, add oligomeric galactose, vitamins C and yam starch, be stirred to and dissolve completely, obtain tank liquid;
(7) yellow peach, red heart Hylocereus undatus, wax-apple, blueberry, Caulis et Folium Brassicae capitatae, datlily and lotus are cleaned, impurity elimination, Huang Tao splits, stoning, the stripping and slicing of red heart Hylocereus undatus, the large flower cutting of Caulis et Folium Brassicae capitatae is little flower, put into the water of 100 DEG C after cutting at once, blanching 5 minutes, obtains filling fruits and vegetables;
(8) the filling fruits and vegetables after blanching are loaded in vial, add the tank liquid mixed, cover bottle cap (not tightening), heat 10 minutes in water vapour, tighten bottle cap, 121 DEG C, sterilizing 22 minutes;
(9) cool, label, obtain finished product.
Comparative example
A kind of fruits and vegetables rice wine can, is made up of the raw material of following weight part: glutinous rice 100, Huang Tao 80, white sugar 20, Angel koji 2, saccharifying enzyme 0.1.
A making method for fruits and vegetables rice wine can, its concrete steps are:
(1) by glutinous rice removal of impurities, eluriate 2 times, add water, amount of water is 3 times of glutinous rice weight, soaks 16 hours;
(2) loaded in container by the glutinous rice soaked, covered container lid, steams 30 minutes, to the grain of rice without hard-core, obtains glutinous rice;
(3) in koji, add a small amount of normal-temperature water, enough koji is dissolved, obtain the koji after activation;
(4) when glutinous rice is cooled to 30 ~ 35 DEG C, add saccharifying enzyme, stir, be placed in 25 DEG C, enzymolysis 3 hours;
(5) in the glutinous rice after enzymolysis, add the koji after cold water and activation, the weight ratio of glutinous rice and cold water is that 1:1.2 is placed in 20 DEG C, ferments 3 days, obtains rice wine, add white sugar, be stirred to and dissolve completely, obtain tank liquid;
(6) cleaned by yellow peach, peeling, Huang Tao splits, stoning, puts into the water of 90 DEG C after process at once, blanching 3 minutes;
(7) the yellow peach after blanching is loaded in vial, add the tank liquid mixed, cover bottle cap (not tightening), heat 8 minutes in water vapour, tighten bottle cap, 121 DEG C, sterilizing 20 minutes;
(8) cool, label, obtain finished product.
Indexs measure:
The leading indicator of fruits and vegetables rice wine can is measured, the results are shown in Table 1.
Table 1: the leading indicator of embodiment fruits and vegetables rice wine can measures
| Project | Alcoholic strength/(%) | Coliform count/(MPN/100ml) | Total reducing sugar/(%) | Total number of bacterial colony/(cfu/ml) |
| Fruits and vegetables rice wine can | 5.3 | — | 22 | 2 |
Note: "-" represents and do not detect.
Subjective appreciation:
Stochastic choice 50 people, at more than 18 years old age, everyone carries out subjective appreciation to fruits and vegetables rice wine can must not eat other foods in first 30 minutes, must first repeatedly gargle 3 ~ 5 times by warm water before tasting lower a kind of fruits and vegetables rice wine can; Every part amounts to 10 points, and 1 ~ 3 is general, and 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, gets its mean value, the results are shown in Table 2.
Table 2: the results of sensory evaluation of embodiment and comparative example fruits and vegetables rice wine can
| Project | Tissue morphology | Fragrance | Wine body | Flavour | Color and luster |
| Embodiment 1 | 9 | 9 | 9 | 9 | 9 |
| Embodiment 2 | 9 | 9 | 9 | 9 | 9 |
| Embodiment 3 | 8 | 9 | 9 | 9 | 8 |
| Comparative example | 8 | 6 | 6 | 6 | 6 |
The result of table 2 shows, a kind of fruits and vegetables rice wine can of the present invention, beautiful in colour, attractive in appearance, block size evenly, tissue tight and not broken soft, neither too hard, nor too soft, mouthfeel is fresh, the sweet-smelling of sour and sweet palatability, stable, not stratified, the delicate fragrance with fruits and vegetables and rice wine.
Claims (3)
1. a fruits and vegetables rice wine can, it is characterized in that, be made up of the raw material of following weight part: glutinous rice 100 ~ 120, Huang Tao 50 ~ 60, red heart Hylocereus undatus 10 ~ 12, wax-apple 10 ~ 12, jerusalem artichoke 10 ~ 12, blueberry 10 ~ 12, Caulis et Folium Brassicae capitatae 10 ~ 12, datlily 10 ~ 12, lotus 8 ~ 10, oligomeric galactose 20 ~ 30, Angel koji 2 ~ 3, yam starch 2 ~ 3, saccharifying enzyme 0.1 ~ 0.2, vitamins C 0.3 ~ 0.4.
2. the making method of a kind of fruits and vegetables rice wine can as claimed in claim 1, is characterized in that, comprise the following steps:
(1) cleaned by jerusalem artichoke, peeling, chopping, obtains jerusalem artichoke fourth;
(2) by glutinous rice removal of impurities, eluriate 3 times, add water, amount of water is 3 times of glutinous rice weight, soaks 18 ~ 20 hours;
(3) mixed with jerusalem artichoke fourth by the glutinous rice soaked, load in container, covered container lid, steams 40 ~ 45 minutes, to the grain of rice without hard-core, obtains glutinous rice;
(4) in koji, add a small amount of normal-temperature water, enough koji is dissolved, obtain the koji after activation;
(5) when glutinous rice is cooled to 30 ~ 35 DEG C, add saccharifying enzyme, stir, 25 ~ 30 DEG C of enzymolysis 3 ~ 4 hours;
(6) in the glutinous rice after enzymolysis, add the koji after cold water and activation, the weight ratio of glutinous rice and cold water is that 1:1.2 is placed in 20 ~ 25 DEG C, ferments 3 ~ 4 days, obtain rice wine, add oligomeric galactose, vitamins C and yam starch, be stirred to and dissolve completely, obtain tank liquid;
(7) yellow peach, red heart Hylocereus undatus, wax-apple, blueberry, Caulis et Folium Brassicae capitatae, datlily and lotus are cleaned, impurity elimination, Huang Tao splits, stoning, the stripping and slicing of red heart Hylocereus undatus, the large flower cutting of Caulis et Folium Brassicae capitatae is little flower, put into the water of 90 ~ 100 DEG C after cutting at once, blanching 3 ~ 5 minutes, obtains filling fruits and vegetables;
(8) the filling fruits and vegetables after blanching are loaded in vial, add the tank liquid mixed, cover bottle cap (not tightening), heat 8 ~ 10 minutes in water vapour, tighten bottle cap, sterilizing;
(9) cool, label, obtain finished product.
3. the making method of a kind of fruits and vegetables rice wine can as claimed in claim 1, it is characterized in that, the sterilizing in described step 9), is utilize 121 DEG C, the high pressure steam sterilization of 18 ~ 22 minutes.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107653A (en) * | 2016-06-22 | 2016-11-16 | 蚌埠市老顽童食品厂 | A kind of black cloth woods canned food |
| CN108669229A (en) * | 2018-03-01 | 2018-10-19 | 杭州姚生记食品有限公司 | A kind of fresh walnut kernel can and its processing method |
| CN112198285A (en) * | 2020-10-10 | 2021-01-08 | 四川大学 | Method for sensory evaluation of penthorum chinense pursh tea based on fuzzy mathematical method |
| CN115161136A (en) * | 2022-06-29 | 2022-10-11 | 叶小庆 | Preparation process of ampelopsis grossedentata wine |
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| CN103125788A (en) * | 2011-12-02 | 2013-06-05 | 宋欣华 | Manufacturing method of canned orange jam |
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| CN103783419A (en) * | 2014-01-02 | 2014-05-14 | 陆开云 | Canned peach gum-purple sweet potato sweet soup |
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| CN1035125A (en) * | 1988-02-15 | 1989-08-30 | 北京市食品研究所 | The industrialization manufacturing method that fruit cooking wine is made |
| CN1247224A (en) * | 1998-09-04 | 2000-03-15 | 武汉大学 | Formula and process for making low-caloricity health-care nutritive rice wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106107653A (en) * | 2016-06-22 | 2016-11-16 | 蚌埠市老顽童食品厂 | A kind of black cloth woods canned food |
| CN108669229A (en) * | 2018-03-01 | 2018-10-19 | 杭州姚生记食品有限公司 | A kind of fresh walnut kernel can and its processing method |
| CN112198285A (en) * | 2020-10-10 | 2021-01-08 | 四川大学 | Method for sensory evaluation of penthorum chinense pursh tea based on fuzzy mathematical method |
| CN115161136A (en) * | 2022-06-29 | 2022-10-11 | 叶小庆 | Preparation process of ampelopsis grossedentata wine |
| CN115161136B (en) * | 2022-06-29 | 2024-06-11 | 叶小庆 | Preparation process of ampelopsis grossedentata wine |
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Application publication date: 20151125 |