CN105670887A - Improved hawthorn fruit and glutinous rice wine - Google Patents
Improved hawthorn fruit and glutinous rice wine Download PDFInfo
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- CN105670887A CN105670887A CN201610229057.8A CN201610229057A CN105670887A CN 105670887 A CN105670887 A CN 105670887A CN 201610229057 A CN201610229057 A CN 201610229057A CN 105670887 A CN105670887 A CN 105670887A
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- fructus crataegi
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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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- 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
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Abstract
The invention discloses an improved hawthorn fruit and glutinous rice wine.The improved hawthorn fruit and glutinous rice wine is prepared from, by weight, 55 parts of glutinous rice, 25 parts of hawthorn fruits, 20 parts of sorghum rice and 0.3 part of maltodextrin.A brewing method of the improved hawthorn fruit and glutinous rice wine includes the following steps that firstly, hawthorn fruits are cleaned and subjected to peel removal and pit removal, hawthorn fruit pulp, hawthorn fruit peels and hawthorn fruit pits are obtained, the hawthorn fruit pulp is beaten to obtain hawthorn fruit puree, the hawthorn fruit pits are ground to obtain hawthorn fruit pit powder, the hawthorn fruit puree and the hawthorn fruit pit powder are mixed and stirred evenly, the mixture is juiced through a squeezer, and hawthorn fruit juice is obtained.The improved hawthorn fruit and glutinous rice wine is fragrant, sweet and delicious, tastes a little bit sour like hawthorn fruits and is excellent in taste.
Description
Technical field
The present invention relates to brewing technical field, particularly relate to the Fructus Crataegi sticky rice wine of a kind of improvement.
Background technology
The sticky rice wine mouthfeel of prior art is not good, and nutrient loss is big.
Summary of the invention
The technical problem to be solved is to provide the Fructus Crataegi sticky rice wine of a kind of improvement, and the sticky rice wine mouthfeel to solve prior art is not good, and the technical problem that nutrient loss is big.
For solving above-mentioned technical problem, embodiments of the invention provide the Fructus Crataegi sticky rice wine of a kind of improvement, and according to parts by weight meter, the Fructus Crataegi sticky rice wine of described improvement includes following raw material: 55 parts of Oryza glutinosa, Fructus Crataegi 25 parts, sorghum rice 20 parts, maltodextrin 0.3 part.
The brewing method of the Fructus Crataegi sticky rice wine of a kind of described improvement, comprises the steps:
(1) by Fructus Crataegi clean after and remove the peel enucleation, obtain haw pulp, Fructus Crataegi peel and Fructus Crataegi pit, Fructus Crataegi pulp is obtained after being pulled an oar by described haw pulp, Semen Crataegi powder is obtained after described Fructus Crataegi pit is carried out pulverizing, then described Fructus Crataegi pulp and Semen Crataegi powder are mixed and stirred for uniformly, squeeze the juice with squeezer, it is thus achieved that Fructus Crataegi juice;
(2) by after described Fructus Crataegi peel clear water rinsed clean, it is placed in dehydrator at 120 DEG C drying and processing 25-30 minute, pulverize again after discharging airing, cross 100 mesh sieves, described maltodextrin is placed in the water of 10 times of quality and stirs to dissolving completely, obtaining maltodextrin solution, uniformly sprayed by described maltodextrin solution on Fructus Crataegi peel after being pulverized, stirring carries out vacuum lyophilization again and within 8-9 hour, obtains haw berry corium farinosum;
(3) it is mixed and stirred for described Fructus Crataegi juice and haw berry corium farinosum obtaining Fructus Crataegi mixed juice after uniformly, adding yeast to ferment, the weight ratio of described yeast and Fructus Crataegi mixed juice is 1:10000, and first 2 days control fermentation temperature is 25 DEG C, latter 2 days is 15 DEG C, it is thus achieved that Hawthorn Fruit Wine;
(4) cook after Oryza glutinosa, sorghum rice mix homogeneously, after the Oryza glutinosa cooked and sorghum rice airing, add distillers yeast and mixing and stirring obtains distillers yeast compound, then by described distillers yeast compound sealing and fermenting, obtain fermentation material, described fermentation material is distilled, obtains Spirit;
(5) it is mixed and stirred for described Hawthorn Fruit Wine and Spirit obtaining mixing wine after uniformly, by temperature 110 DEG C, mixing wine is sterilized by second time 4-5, mixing wine after sterilization is proceeded in aging tank, under 10 DEG C of temperature conditions, depositing 12 days, the precipitate being deposited in aging pot bottom is easily separated, after terminating, the Fructus Crataegi sticky rice wine obtaining described improvement by aging.
Having the beneficial effect that of the technique scheme of the present invention:
In such scheme, the Fructus Crataegi sticky rice wine of the improvement of the present invention is fragrant and sweet good to eat, and also with the acid mouthfeel of Fructus Crataegi, mouthfeel is good, brewing method completely remains the nutritional labeling of Fructus Crataegi, to haw pulp, Fructus Crataegi peel and Fructus Crataegi pit make full use of, avoid nutrition leak, in order to improve crushing juice rate and the raw material availability of Fructus Crataegi, Fructus Crataegi pulp adds Semen Crataegi powder, owing to Semen Crataegi powder has coarse rubbing surface, pulp the stirring juice-extracting process abundant loose Fructus Crataegi of energy, therefore also efficiently avoid and make heat distribute difficulty owing to fiber fermentation bigger in haw pulp forms " wine lid ", the phenomenon of vinic acid occurs, decrease the bitterness that Fructus Crataegi juice is intrinsic, acid and astringent taste, Fructus Crataegi peel after pulverizing mixes with maltodextrin solution, after freeze-dried process, then mixes with Fructus Crataegi juice and ferments, and maltodextrin can promote raw material to be easier to and yeast fusion, shortens fermentation time, the Spirit of Hawthorn Fruit Wine and corn is mixed, makes the corn wine that the Hawthorn Fruit Wine of sweet and sour taste produces mellow fragrance with there being various types of grain to ferment mix the Fructus Crataegi sticky rice wine of the improvement obtaining the present invention mutually.
Detailed description of the invention
For making the technical problem to be solved in the present invention, technical scheme and advantage clearly, it is described in detail below in conjunction with specific embodiment.
Embodiment one
The present embodiment provides the Fructus Crataegi sticky rice wine of a kind of improvement, and according to parts by weight meter, the Fructus Crataegi sticky rice wine of described improvement includes following raw material: 55 parts of Oryza glutinosa, Fructus Crataegi 25 parts, sorghum rice 20 parts, maltodextrin 0.3 part.
The brewing method of the Fructus Crataegi sticky rice wine of a kind of described improvement, comprises the steps:
(1) by Fructus Crataegi clean after and remove the peel enucleation, obtain haw pulp, Fructus Crataegi peel and Fructus Crataegi pit, Fructus Crataegi pulp is obtained after being pulled an oar by described haw pulp, Semen Crataegi powder is obtained after described Fructus Crataegi pit is carried out pulverizing, then described Fructus Crataegi pulp and Semen Crataegi powder are mixed and stirred for uniformly, squeeze the juice with squeezer, it is thus achieved that Fructus Crataegi juice;
(2) by after described Fructus Crataegi peel clear water rinsed clean, it is placed in dehydrator at 120 DEG C drying and processing 25 minutes, pulverize again after discharging airing, cross 100 mesh sieves, described maltodextrin is placed in the water of 10 times of quality and stirs to dissolving completely, obtaining maltodextrin solution, uniformly sprayed by described maltodextrin solution on Fructus Crataegi peel after being pulverized, stirring carries out vacuum lyophilization again and obtains haw berry corium farinosum in 8 hours;
(3) it is mixed and stirred for described Fructus Crataegi juice and haw berry corium farinosum obtaining Fructus Crataegi mixed juice after uniformly, adding yeast to ferment, the weight ratio of described yeast and Fructus Crataegi mixed juice is 1:10000, and first 2 days control fermentation temperature is 25 DEG C, latter 2 days is 15 DEG C, it is thus achieved that Hawthorn Fruit Wine;
(4) cook after Oryza glutinosa, sorghum rice mix homogeneously, after the Oryza glutinosa cooked and sorghum rice airing, add distillers yeast and mixing and stirring obtains distillers yeast compound, then by described distillers yeast compound sealing and fermenting, obtain fermentation material, described fermentation material is distilled, obtains Spirit;
(5) it is mixed and stirred for described Hawthorn Fruit Wine and Spirit obtaining mixing wine after uniformly, by temperature 110 DEG C, mixing wine is sterilized by 4 seconds time, mixing wine after sterilization is proceeded in aging tank, under 10 DEG C of temperature conditions, depositing 12 days, the precipitate being deposited in aging pot bottom is easily separated, after terminating, the Fructus Crataegi sticky rice wine obtaining described improvement by aging.
Embodiment two
The present embodiment provides the Fructus Crataegi sticky rice wine of a kind of improvement, and according to parts by weight meter, the Fructus Crataegi sticky rice wine of described improvement includes following raw material: 55 parts of Oryza glutinosa, Fructus Crataegi 25 parts, sorghum rice 20 parts, maltodextrin 0.3 part.
The brewing method of the Fructus Crataegi sticky rice wine of a kind of described improvement, comprises the steps:
(1) by Fructus Crataegi clean after and remove the peel enucleation, obtain haw pulp, Fructus Crataegi peel and Fructus Crataegi pit, Fructus Crataegi pulp is obtained after being pulled an oar by described haw pulp, Semen Crataegi powder is obtained after described Fructus Crataegi pit is carried out pulverizing, then described Fructus Crataegi pulp and Semen Crataegi powder are mixed and stirred for uniformly, squeeze the juice with squeezer, it is thus achieved that Fructus Crataegi juice;
(2) by after described Fructus Crataegi peel clear water rinsed clean, it is placed in dehydrator at 120 DEG C drying and processing 30 minutes, pulverize again after discharging airing, cross 100 mesh sieves, described maltodextrin is placed in the water of 10 times of quality and stirs to dissolving completely, obtaining maltodextrin solution, uniformly sprayed by described maltodextrin solution on Fructus Crataegi peel after being pulverized, stirring carries out vacuum lyophilization again and obtains haw berry corium farinosum in 9 hours;
(3) it is mixed and stirred for described Fructus Crataegi juice and haw berry corium farinosum obtaining Fructus Crataegi mixed juice after uniformly, adding yeast to ferment, the weight ratio of described yeast and Fructus Crataegi mixed juice is 1:10000, and first 2 days control fermentation temperature is 25 DEG C, latter 2 days is 15 DEG C, it is thus achieved that Hawthorn Fruit Wine;
(4) cook after Oryza glutinosa, sorghum rice mix homogeneously, after the Oryza glutinosa cooked and sorghum rice airing, add distillers yeast and mixing and stirring obtains distillers yeast compound, then by described distillers yeast compound sealing and fermenting, obtain fermentation material, described fermentation material is distilled, obtains Spirit;
(5) it is mixed and stirred for described Hawthorn Fruit Wine and Spirit obtaining mixing wine after uniformly, by temperature 110 DEG C, mixing wine is sterilized by 5 seconds time, mixing wine after sterilization is proceeded in aging tank, under 10 DEG C of temperature conditions, depositing 12 days, the precipitate being deposited in aging pot bottom is easily separated, after terminating, the Fructus Crataegi sticky rice wine obtaining described improvement by aging.
The above is the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from principle of the present invention; can also making some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (2)
1. the Fructus Crataegi sticky rice wine of an improvement, it is characterised in that according to parts by weight meter, the Fructus Crataegi sticky rice wine of described improvement includes following raw material: 55 parts of Oryza glutinosa, Fructus Crataegi 25 parts, sorghum rice 20 parts, maltodextrin 0.3 part.
2. the brewing method of the Fructus Crataegi sticky rice wine of improvement described in a claim 1, it is characterised in that comprise the steps:
(1) by Fructus Crataegi clean after and remove the peel enucleation, obtain haw pulp, Fructus Crataegi peel and Fructus Crataegi pit, Fructus Crataegi pulp is obtained after being pulled an oar by described haw pulp, Semen Crataegi powder is obtained after described Fructus Crataegi pit is carried out pulverizing, then described Fructus Crataegi pulp and Semen Crataegi powder are mixed and stirred for uniformly, squeeze the juice with squeezer, it is thus achieved that Fructus Crataegi juice;
(2) by after described Fructus Crataegi peel clear water rinsed clean, it is placed in dehydrator at 120 DEG C drying and processing 25-30 minute, pulverize again after discharging airing, cross 100 mesh sieves, described maltodextrin is placed in the water of 10 times of quality and stirs to dissolving completely, obtaining maltodextrin solution, uniformly sprayed by described maltodextrin solution on Fructus Crataegi peel after being pulverized, stirring carries out vacuum lyophilization again and within 8-9 hour, obtains haw berry corium farinosum;
(3) it is mixed and stirred for described Fructus Crataegi juice and haw berry corium farinosum obtaining Fructus Crataegi mixed juice after uniformly, adding yeast to ferment, the weight ratio of described yeast and Fructus Crataegi mixed juice is 1:10000, and first 2 days control fermentation temperature is 25 DEG C, latter 2 days is 15 DEG C, it is thus achieved that Hawthorn Fruit Wine;
(4) cook after Oryza glutinosa, sorghum rice mix homogeneously, after the Oryza glutinosa cooked and sorghum rice airing, add distillers yeast and mixing and stirring obtains distillers yeast compound, then by described distillers yeast compound sealing and fermenting, obtain fermentation material, described fermentation material is distilled, obtains Spirit;
(5) it is mixed and stirred for described Hawthorn Fruit Wine and Spirit obtaining mixing wine after uniformly, by temperature 110 DEG C, mixing wine is sterilized by second time 4-5, mixing wine after sterilization is proceeded in aging tank, under 10 DEG C of temperature conditions, depositing 12 days, the precipitate being deposited in aging pot bottom is easily separated, after terminating, the Fructus Crataegi sticky rice wine obtaining described improvement by aging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610229057.8A CN105670887B (en) | 2016-04-13 | 2016-04-13 | A kind of hawthorn glutinous rice wine of improvement |
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| CN201610229057.8A CN105670887B (en) | 2016-04-13 | 2016-04-13 | A kind of hawthorn glutinous rice wine of improvement |
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| CN105670887A true CN105670887A (en) | 2016-06-15 |
| CN105670887B CN105670887B (en) | 2018-07-27 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897366A (en) * | 2017-09-21 | 2018-04-13 | 殷荣 | A kind of flavor yoghurt formula and production method |
| CN111088137A (en) * | 2020-01-17 | 2020-05-01 | 河北科技大学 | Brewing method of pear and hawthorn white spirit |
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| CN103937656A (en) * | 2014-04-18 | 2014-07-23 | 四川巨龙食品有限公司 | Tasty and refreshing rice wine drink drinkable in four seasons and preparation method thereof |
| CN104073403A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Tomato-hawthorn rice wine |
| CN105112199A (en) * | 2014-12-19 | 2015-12-02 | 赵雅珺 | Orchid haw rice wine and producing method thereof |
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2016
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Patent Citations (4)
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| CN103215166A (en) * | 2013-03-26 | 2013-07-24 | 无为县华运酒厂 | Stomach-invigorating and digestion-promoting grain distilled spirit and brewing method thereof |
| CN103937656A (en) * | 2014-04-18 | 2014-07-23 | 四川巨龙食品有限公司 | Tasty and refreshing rice wine drink drinkable in four seasons and preparation method thereof |
| CN104073403A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Tomato-hawthorn rice wine |
| CN105112199A (en) * | 2014-12-19 | 2015-12-02 | 赵雅珺 | Orchid haw rice wine and producing method thereof |
Non-Patent Citations (2)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897366A (en) * | 2017-09-21 | 2018-04-13 | 殷荣 | A kind of flavor yoghurt formula and production method |
| CN111088137A (en) * | 2020-01-17 | 2020-05-01 | 河北科技大学 | Brewing method of pear and hawthorn white spirit |
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| CN105670887B (en) | 2018-07-27 |
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Effective date of registration: 20180917 Address after: 537000 sunrise room 8, 5 building, 1 Lian Sheng Road, Yuzhou District, Yulin, the Guangxi Zhuang Autonomous Region Patentee after: Guangxi Nan Bazai Science and Technology Ltd. Address before: 315700 East Road, Xiangshan County, Ningbo, Zhejiang Patentee before: Ren Qiu |
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Effective date of registration: 20181204 Address after: 533700 Yuanshan Avenue, Chengguan Town, Debao County, Baise City, Guangxi Zhuang Autonomous Region Patentee after: Guangxi Debao new beixnuengx Winery Co. Ltd. Address before: 537000 sunrise room 8, 5 building, 1 Lian Sheng Road, Yuzhou District, Yulin, the Guangxi Zhuang Autonomous Region Patentee before: Guangxi Nan Bazai Science and Technology Ltd. |