CN106085729A - A kind of Fructus Ananadis comosi sticky rice wine and preparation method thereof - Google Patents
A kind of Fructus Ananadis comosi sticky rice wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of Fructus Ananadis comosi sticky rice wine and preparation method thereof, comprise the following steps: 1) pineapple bran is cleaned, add cellulase and carry out enzymolysis processing 1 2h, add vitamin C and carry out color fixative, burn 20 30min, making beating；2) Oryza glutinosa is carried out steaming and decocting, be steamed into dry rice, add distillers yeast after spreading for cooling and stir well, at temperature is 25 30 DEG C, carries out saccharifying 2 3d；3) pineapple peel slurry is added pectase, add in saccharifying rice the most together, add distillery yeast, at temperature is 25 30 DEG C, continues fermentation 3 5d, carries out processing 20 30 minutes with ultrasonic, process 23 times；4) after fermentation, filtered through gauze obtains wine liquid, adds compound clarifier, clarifying treatment toward wine liquid；5) wine liquid of clarification being aged 35 days, ultrasonic aging processes 30 50 minutes, processes 23 times.The Fructus Ananadis comosi sticky rice wine that the present invention prepares, golden yellow color, containing soft Fructus Ananadis comosi local flavor and the yellow wine fragrance of light perfume (or spice), simultaneously rich in Flavonoid substances, is the nutritious health fruit of a kind of tool.
Description
Technical field
The present invention relates to a kind of sticky rice wine, be specifically related to a kind of Fructus Ananadis comosi sticky rice wine and preparation method thereof, belong to food processing
Technical field.
Background technology
Fructus Ananadis comosi is the big tropical fruit (tree) in third place in the world, is mainly used in the Product processing such as pineapple tin, pineapple concentrated juice, in processing
The skin slag accounting for whole fruit 50-60% produced in production process, these major parts are arbitrarily abandoned, and do not obtain reasonable profit
With, not only affect environment, and cause the wasting of resources.The nutritional labeling that pineapple bran contains connects with the basis of sarcocarp
Closely.Studies have reported that for the pineapple wine that ferments, but owing to skin slag pol is inadequate, fermentation needs to add sucrose etc. and mends
Sugar, there is pleasant impression with slight bitterness in fermented product, need to carry out the long after fermentation aging stage after fermentation simultaneously.
Sticky rice wine is to be raw material with Oryza glutinosa, distillers yeast yeast as ferment-fermented brewed wine, have lively atmosphere nourish blood,
The effects such as relaxing muscles and tendons to promote blood circulation, moistening lungs and face, enriching yin and nourishing kidney, are a kind of health-care and nutritious wines with nourishing effects.But prior art
In the taste flavor of sticky rice wine the most single, nutritive value and the best shortcoming of health-care effect.
Summary of the invention
For the deficiencies in the prior art, it is an object of the invention to provide a kind of Fructus Ananadis comosi sticky rice wine and preparation method thereof, it
Making full use of the pineapple bran that the Fructus Ananadis comosi course of processing produces, the Fructus Ananadis comosi sticky rice wine prepared, golden yellow color, containing soft Fructus Ananadis comosi wind
The yellow wine fragrance of taste and light perfume (or spice), simultaneously rich in Flavonoid substances, is the nutritious health fruit of a kind of tool.
Realize the purpose of the present invention to reach by adopting the following technical scheme that:
A kind of Fructus Ananadis comosi sticky rice wine, it is characterised in that by pineapple bran, Oryza glutinosa as fermentation raw material, prepared by fermentation and
Become.
As preferably, described pineapple bran is 1:5-5:1 with the weight ratio of Oryza glutinosa.
As preferably, described pineapple bran is 3:3-4:2 with the weight ratio of Oryza glutinosa.
The preparation method of a kind of Fructus Ananadis comosi sticky rice wine, it is characterised in that comprise the following steps:
1) making beating: cleaned up by the pineapple bran of formula ratio, adds cellulase and carries out enzymolysis processing 1-2h, then add
Enter vitamin C and carry out color fixative, burn 20-30min, making beating, obtain pineapple peel slurry；
2) saccharifying: the Oryza glutinosa of formula ratio is carried out steaming and decocting, is steamed into dry rice, after spreading for cooling, adds distillers yeast and stirs,
Carry out under conditions of temperature is 25-30 DEG C saccharifying 2-3d (my god), obtain saccharifying rice；
3) fermentation: pineapple peel slurry is added pectase, adds in saccharifying rice the most together, add distillery yeast,
Stir, under conditions of temperature is 25-30 DEG C, continues fermentation 3-5d, process 20-30 minute with ultrasonic carrying out during fermentation,
Process 2-3 time；
4) clarification: after fermentation ends, filtered through gauze obtains wine liquid, adds compound clarifier, clarifying treatment toward wine liquid；Wherein,
Compound clarifier is made up of the chitosan that weight ratio is 5:1 and gelatin；
5) ageing: step 4) complete after, by clarification wine liquid be aged 3-5 days, period with ultrasonic aging process 30-50 divide
Clock, processes 2-3 time, it is thus achieved that Fructus Ananadis comosi sticky rice wine.
As preferably, step 1) in, the addition of cellulase is the 0.3%-0.9% of fermentation raw material gross weight, and dimension is raw
The 0.05%-0.2% that addition is fermentation raw material gross weight of element C.
As preferably, step 2) in, the digestion process of Oryza glutinosa is: after Oryza glutinosa clear water rinsed clean, loads in pallet,
It is placed in pot, discharges water in pot, heating, utilize the steam steaming and decocting Oryza glutinosa that the hot water in pot produces, steaming and decocting 2-3 hour, be steamed into dry
Rice, rice grain is lax and the most stiff.
As preferably, step 2) in, the addition of distillers yeast is the 0.1%-0.5% of fermentation raw material gross weight.
As preferably, step 3) in, the addition of pectase is the 0.2%-0.7% of fermentation raw material gross weight, ethanol ferment
Female 0.1%-0.5% that addition is fermentation raw material gross weight, ultrasonic frequency is 20-60kHz.
As preferably, step 4) in, the addition of compound clarifier is the 0.1%-0.15% of fermentation raw material gross weight.
As preferably, step 5) in, ultrasonic frequency is 20-60kHz.
The beneficial effects of the present invention is:
The present invention uses pineapple bran and Oryza glutinosa to coordinate fermentation, can solve pol deficiency during pineapple bran fermentation fruit wine
Problem, can increase again the local flavor of sticky rice wine.But both coordinate fermentation proportioning to be solved problem, containing antibacterial one-tenth in pineapple bran
Divisional processing problem, and the time cost problem of aging, because polyphenol content is higher in pineapple bran, polyphenol pair in pineapple bran
The funguses such as yeast have inhibitory action, and then can affect sweat, therefore reduce polyphenol content by ultrasonic and enzymolysis processing, make
Sweat is smooth.The present invention utilizes pineapple bran as fermentation raw material, uses ultrasonic Treatment as fermenting
Journey and the technology of ageing process, the Fructus Ananadis comosi sticky rice wine prepared, golden yellow color, the yellow wine containing soft Fructus Ananadis comosi local flavor and light perfume (or spice) is fragrant
Taste, simultaneously rich in Flavonoid substances, is the nutritious health fruit of a kind of tool.
The present invention contains abundant Flavonoid substances, according to both at home and abroad up to now about pharmacology and clinical trial results,
Flavonoid substances mainly has following physiological action: (1) strengthens antiotasis, reduces vascular fragility and improves vascular permeability；(2)
Reduce blood fat and cholesterol；(3) reduce erythrocyte, platelet aggregation, reduce thrombosis, improve microcirculation；(4) hepatoprotective, solves
Liver poison, treats acute hepatitis, chronic hepatitis, liver cirrhosis and multiple toxic liver injury；(5) body immunity is improved；(6) antiinflammatory, dispels
Expectorant, antipyretic, detumescence；(7) antibacterial, antiviral, antifungal, suppresses tumor；(8) antioxidation, defying age；(9) spasmolytic；(10) anti-mistake
Quick；(11) activity of certain enzyme is suppressed；(12) strengthening cell membrane, activating cell.
Detailed description of the invention
Below, in conjunction with detailed description of the invention, the present invention is described further:
Embodiment 1
A kind of Fructus Ananadis comosi sticky rice wine, by pineapple bran, Oryza glutinosa as fermentation raw material, is prepared from by fermentation.Described Fructus Ananadis comosi
Skin slag is 1:5 with the weight ratio of Oryza glutinosa.The weight of described pineapple bran is 1Kg, and the weight of Oryza glutinosa is 5Kg.
The preparation method of a kind of Fructus Ananadis comosi sticky rice wine, comprises the following steps:
1) making beating: cleaned up by the pineapple bran of formula ratio, adds cellulase and carries out enzymolysis processing 1h, be subsequently adding
Vitamin C carries out color fixative, burn 20min, making beating, obtains pineapple peel slurry；The addition of cellulase is fermentation raw material gross weight
The 0.5% of amount, ascorbic addition is the 0.1% of fermentation raw material gross weight.
2) saccharifying: the Oryza glutinosa of formula ratio is carried out steaming and decocting, is steamed into dry rice, after spreading for cooling, adds distillers yeast and stirs,
Under conditions of temperature is 25 DEG C, carries out saccharifying 2d, obtains saccharifying rice；The digestion process of Oryza glutinosa is: rinsed by Oryza glutinosa clear water
After Gan Jing, load in pallet, be placed in pot, discharge water in pot, heating, utilize the steam steaming and decocting Oryza glutinosa that the hot water in pot produces, steam
Boiling 2 hours, be steamed into dry rice, rice grain is lax and the most stiff.The addition of distillers yeast is the 0.3% of fermentation raw material gross weight.
3) fermentation: pineapple peel slurry is added pectase, adds in saccharifying rice the most together, add distillery yeast,
Stir, under conditions of temperature is 25 DEG C, continues fermentation 5d, carries out processing 20 minutes with ultrasonic during fermentation, process 3 times；
The addition of pectase is the 0.2% of fermentation raw material gross weight, and the addition of distillery yeast is fermentation raw material gross weight
0.2%, ultrasonic frequency is 30kHz.
4) clarification: after fermentation ends, filtered through gauze obtains wine liquid, adds compound clarifier, clarifying treatment toward wine liquid；Wherein,
Compound clarifier is made up of the chitosan that weight ratio is 5:1 and gelatin；The addition of compound clarifier is fermentation raw material gross weight
0.1%.
5) ageing: step 4) complete after, by clarification wine liquid be aged 3 days, period with ultrasonic aging process 30 minutes, ultrasonic
Wave frequency is 30kHz, processes 2 times, it is thus achieved that Fructus Ananadis comosi sticky rice wine.
Embodiment 2
A kind of Fructus Ananadis comosi sticky rice wine, by pineapple bran, Oryza glutinosa as fermentation raw material, is prepared from by fermentation.Described Fructus Ananadis comosi
Skin slag is 2:4 with the weight ratio of Oryza glutinosa.The weight of described pineapple bran is 2Kg, and the weight of Oryza glutinosa is 4Kg.
The preparation method of a kind of Fructus Ananadis comosi sticky rice wine, comprises the following steps:
1) making beating: cleaned up by the pineapple bran of formula ratio, adds cellulase and carries out enzymolysis processing 2h, be subsequently adding
Vitamin C carries out color fixative, burn 30min, making beating, obtains pineapple peel slurry；The addition of cellulase is fermentation raw material gross weight
The 0.3% of amount, ascorbic addition is the 0.2% of fermentation raw material gross weight.
2) saccharifying: the Oryza glutinosa of formula ratio is carried out steaming and decocting, is steamed into dry rice, after spreading for cooling, adds distillers yeast and stirs,
Under conditions of temperature is 30 DEG C, carries out saccharifying 3d, obtains saccharifying rice；The digestion process of Oryza glutinosa is: rinsed by Oryza glutinosa clear water
After Gan Jing, load in pallet, be placed in pot, discharge water in pot, heating, utilize the steam steaming and decocting Oryza glutinosa that the hot water in pot produces, steam
Boiling 3 hours, be steamed into dry rice, rice grain is lax and the most stiff.The addition of distillers yeast is the 0.5% of fermentation raw material gross weight.
3) fermentation: pineapple peel slurry is added pectase, adds in saccharifying rice the most together, add distillery yeast,
Stir, under conditions of temperature is 30 DEG C, continues fermentation 3d, carries out processing 25 minutes with ultrasonic during fermentation, process 3 times；
The addition of pectase is the 0.5% of fermentation raw material gross weight, and the addition of distillery yeast is fermentation raw material gross weight
0.5%, ultrasonic frequency is 40kHz.
4) clarification: after fermentation ends, filtered through gauze obtains wine liquid, adds compound clarifier, clarifying treatment toward wine liquid；Wherein,
Compound clarifier is made up of the chitosan that weight ratio is 5:1 and gelatin；The addition of compound clarifier is fermentation raw material gross weight
0.15%.
5) ageing: step 4) complete after, by clarification wine liquid be aged 4 days, period with ultrasonic aging process 25 minutes, ultrasonic
Wave frequency is 40kHz, processes 3 times, it is thus achieved that Fructus Ananadis comosi sticky rice wine.
Embodiment 3
A kind of Fructus Ananadis comosi sticky rice wine, by pineapple bran, Oryza glutinosa as fermentation raw material, is prepared from by fermentation.Described Fructus Ananadis comosi
Skin slag is 3:3 with the weight ratio of Oryza glutinosa.The weight of described pineapple bran is 3Kg, and the weight of Oryza glutinosa is 3Kg.
The preparation method of a kind of Fructus Ananadis comosi sticky rice wine, comprises the following steps:
1) making beating: cleaned up by the pineapple bran of formula ratio, adds cellulase and carries out enzymolysis processing 2h, be subsequently adding
Vitamin C carries out color fixative, burn 30min, making beating, obtains pineapple peel slurry；The addition of cellulase is fermentation raw material gross weight
The 0.6% of amount, ascorbic addition is the 0.2% of fermentation raw material gross weight.
2) saccharifying: the Oryza glutinosa of formula ratio is carried out steaming and decocting, is steamed into dry rice, after spreading for cooling, adds distillers yeast and stirs,
Under conditions of temperature is 28 DEG C, carries out saccharifying 3d, obtains saccharifying rice；The digestion process of Oryza glutinosa is: rinsed by Oryza glutinosa clear water
After Gan Jing, load in pallet, be placed in pot, discharge water in pot, heating, utilize the steam steaming and decocting Oryza glutinosa that the hot water in pot produces, steam
Boiling 2.5 hours, be steamed into dry rice, rice grain is lax and the most stiff.The addition of distillers yeast is fermentation raw material gross weight
0.4%.
3) fermentation: pineapple peel slurry is added pectase, adds in saccharifying rice the most together, add distillery yeast,
Stir, under conditions of temperature is 28 DEG C, continues fermentation 4d, carries out processing 20 minutes with ultrasonic during fermentation, process 2 times；
The addition of pectase is the 0.7% of fermentation raw material gross weight, and the addition of distillery yeast is fermentation raw material gross weight
0.3%, ultrasonic frequency is 60kHz.
4) clarification: after fermentation ends, filtered through gauze obtains wine liquid, adds compound clarifier, clarifying treatment toward wine liquid；Wherein,
Compound clarifier is made up of the chitosan that weight ratio is 5:1 and gelatin；The addition of compound clarifier is fermentation raw material gross weight
0.15%.
5) ageing: step 4) complete after, by clarification wine liquid be aged 3 days, period with ultrasonic aging process 30 minutes, ultrasonic
Wave frequency is 60kHz, processes 3 times, it is thus achieved that Fructus Ananadis comosi sticky rice wine.
Embodiment 4
A kind of Fructus Ananadis comosi sticky rice wine, by pineapple bran, Oryza glutinosa as fermentation raw material, is prepared from by fermentation.Described Fructus Ananadis comosi
Skin slag is 4:2 with the weight ratio of Oryza glutinosa.The weight of described pineapple bran is 4Kg, and the weight of Oryza glutinosa is 2Kg.
The preparation method of a kind of Fructus Ananadis comosi sticky rice wine, comprises the following steps:
1) making beating: cleaned up by the pineapple bran of formula ratio, adds cellulase and carries out enzymolysis processing 1h, be subsequently adding
Vitamin C carries out color fixative, burn 20min, making beating, obtains pineapple peel slurry；The addition of cellulase is fermentation raw material gross weight
The 0.3% of amount, ascorbic addition is the 0.05% of fermentation raw material gross weight.
2) saccharifying: the Oryza glutinosa of formula ratio is carried out steaming and decocting, is steamed into dry rice, after spreading for cooling, adds distillers yeast and stirs,
Under conditions of temperature is 25 DEG C, carries out saccharifying 2d, obtains saccharifying rice；The digestion process of Oryza glutinosa is: rinsed by Oryza glutinosa clear water
After Gan Jing, load in pallet, be placed in pot, discharge water in pot, heating, utilize the steam steaming and decocting Oryza glutinosa that the hot water in pot produces, steam
Boiling 2 hours, be steamed into dry rice, rice grain is lax and the most stiff.The addition of distillers yeast is the 0.1% of fermentation raw material gross weight.
3) fermentation: pineapple peel slurry is added pectase, adds in saccharifying rice the most together, add distillery yeast,
Stir, under conditions of temperature is 25 DEG C, continues fermentation 3d, carries out processing 20 minutes with ultrasonic during fermentation, process 2 times；
The addition of pectase is the 0.2% of fermentation raw material gross weight, and the addition of distillery yeast is fermentation raw material gross weight
0.1%, ultrasonic frequency is 20kHz.
4) clarification: after fermentation ends, filtered through gauze obtains wine liquid, adds compound clarifier, clarifying treatment toward wine liquid；Wherein,
Compound clarifier is made up of the chitosan that weight ratio is 5:1 and gelatin；The addition of compound clarifier is fermentation raw material gross weight
0.1%.
5) ageing: step 4) complete after, by clarification wine liquid be aged 3 days, period with ultrasonic aging process 30 minutes, ultrasonic
Wave frequency is 20kHz, processes 2 times, it is thus achieved that Fructus Ananadis comosi sticky rice wine.
Embodiment 5
A kind of Fructus Ananadis comosi sticky rice wine, by pineapple bran, Oryza glutinosa as fermentation raw material, is prepared from by fermentation.Described Fructus Ananadis comosi
Skin slag is 5:1 with the weight ratio of Oryza glutinosa.The weight of described pineapple bran is 5Kg, and the weight of Oryza glutinosa is 1Kg.
The preparation method of a kind of Fructus Ananadis comosi sticky rice wine, comprises the following steps:
1) making beating: cleaned up by the pineapple bran of formula ratio, adds cellulase and carries out enzymolysis processing 2h, be subsequently adding
Vitamin C carries out color fixative, burn 30min, making beating, obtains pineapple peel slurry；The addition of cellulase is fermentation raw material gross weight
The 0.9% of amount, ascorbic addition is the 0.2% of fermentation raw material gross weight.
2) saccharifying: the Oryza glutinosa of formula ratio is carried out steaming and decocting, is steamed into dry rice, after spreading for cooling, adds distillers yeast and stirs,
Under conditions of temperature is 30 DEG C, carries out saccharifying 3d, obtains saccharifying rice；The digestion process of Oryza glutinosa is: rinsed by Oryza glutinosa clear water
After Gan Jing, load in pallet, be placed in pot, discharge water in pot, heating, utilize the steam steaming and decocting Oryza glutinosa that the hot water in pot produces, steam
Boiling 3 hours, be steamed into dry rice, rice grain is lax and the most stiff.The addition of distillers yeast is the 0.5% of fermentation raw material gross weight.
3) fermentation: pineapple peel slurry is added pectase, adds in saccharifying rice the most together, add distillery yeast,
Stir, under conditions of temperature is 30 DEG C, continues fermentation 5d, carries out processing 30 minutes with ultrasonic during fermentation, process 3 times；
The addition of pectase is the 0.7% of fermentation raw material gross weight, and the addition of distillery yeast is fermentation raw material gross weight
0.5%, ultrasonic frequency is 60kHz.
4) clarification: after fermentation ends, filtered through gauze obtains wine liquid, adds compound clarifier, clarifying treatment toward wine liquid；Wherein,
Compound clarifier is made up of the chitosan that weight ratio is 5:1 and gelatin；The addition of compound clarifier is fermentation raw material gross weight
0.15%.
5) ageing: step 4) complete after, by clarification wine liquid be aged 5 days, period with ultrasonic aging process 50 minutes, ultrasonic
Wave frequency is 60kHz, processes 3 times, it is thus achieved that Fructus Ananadis comosi sticky rice wine.
Fructus Ananadis comosi sticky rice wine obtained by embodiment 1-5 is carried out composition detection:
Antipathogenic composition is mainly polyphenols, and its assay method is as follows:
Accurately weigh the sample after 1g lyophilization, by 100ml methanol supersound extraction 20min under the conditions of 30kHz,
Supernatant is taken after centrifugal 15min standby under the conditions of 5000rpm.In 10ml volumetric flask, add the above-mentioned supernatant of 0.4ml, then depend on
Secondary addition 3.6ml water and 0.4ml forint phenol reagent, fully shake up, and adds the sodium carbonate liquor of 4ml 7%, after shaking up after 6min
Room temperature keeps in Dark Place 90min, using absolute methanol replace sample solution as blank under 750nm wavelength to measure extinction
Degree.According to aforesaid operations, drawing standard curve using gallic acid as standard substance, in sample, total phenol content is with gallic acid equivalant
Represent.
Flavones content nitrite method is measured:
Accurately weigh the sample after 1g lyophilization, by 100ml methanol supersound extraction 20min under the conditions of 30kHz,
Supernatant is taken after centrifugal 15min standby under the conditions of 5000rpm.Draw above-mentioned supernatant 1ml, be separately added into 4ml water and 0.3ml
5% sodium nitrite solution also shakes up, and adding 0.3ml concentration after 5min is the liquor alumini chloridi of 10%, shakes up, and adds after 6min
The sodium hydroxide solution of 2ml 1M, shakes up after water constant volume to 10ml, makees to replace sample solution to exist as blank using methanol
Absorbance is measured under 510nm wavelength.Draw standard curve for standard substance according to aforesaid operations with catechin, sample flavones content with
Equivalent catechin represents.
Antipathogenic composition and flavones content change in table 1 Fructus Ananadis comosi local flavor sticky rice wine preparation process
Embodiment gradually decreases from 5-1, polyphenol content, and polyphenol content is the fewest, the most favourable to sweat, then technique effect
The best.
For a person skilled in the art, can technical scheme as described above and design, make other each
Plant corresponding change and deformation, and all these changes and deforms the protection model that all should belong to the claims in the present invention
Within enclosing.
Claims (10)
1. a Fructus Ananadis comosi sticky rice wine, it is characterised in that by pineapple bran, Oryza glutinosa as fermentation raw material, be prepared from by fermentation.
Fructus Ananadis comosi sticky rice wine the most according to claim 1, it is characterised in that described pineapple bran is 1 with the weight ratio of Oryza glutinosa:
5-5:1。
Fructus Ananadis comosi sticky rice wine the most according to claim 2, it is characterised in that described pineapple bran is 3 with the weight ratio of Oryza glutinosa:
3-4:2。
4. one kind according to the Fructus Ananadis comosi sticky rice wine described in claim 1-3 any one, it is characterised in that comprise the following steps:
1) making beating: cleaned up by the pineapple bran of formula ratio, adds cellulase and carries out enzymolysis processing 1-2h, be subsequently adding dimension
Raw element C carries out color fixative, burn 20-30min, making beating, obtains pineapple peel slurry；
2) saccharifying: the Oryza glutinosa of formula ratio is carried out steaming and decocting, is steamed into dry rice, after spreading for cooling, adds distillers yeast and stirs, in temperature
Degree carries out saccharifying 2-3d under conditions of 25-30 DEG C, obtains saccharifying rice；
3) fermentation: pineapple peel slurry is added pectase, adds in saccharifying rice the most together, add distillery yeast, stirring
Uniformly, under conditions of temperature is 25-30 DEG C, continue fermentation 3-5d, process 20-30 minute with ultrasonic carrying out during fermentation, process
2-3 time；
4) clarification: after fermentation ends, filtered through gauze obtains wine liquid, adds compound clarifier, clarifying treatment toward wine liquid；Wherein, compound
Clarifier is made up of the chitosan that weight ratio is 5:1 and gelatin；
5) ageing: step 4) complete after, by clarification wine liquid be aged 3-5 days, period with ultrasonic aging process 30-50 minute, place
Manage 2-3 time, it is thus achieved that Fructus Ananadis comosi sticky rice wine.
The preparation method of Fructus Ananadis comosi sticky rice wine the most according to claim 4, it is characterised in that step 1) in, cellulase
Addition is the 0.3%-0.9% of fermentation raw material gross weight, and ascorbic addition is the 0.05%-of fermentation raw material gross weight
0.2%.
The preparation method of Fructus Ananadis comosi sticky rice wine the most according to claim 4, it is characterised in that step 2) in, the steaming and decocting of Oryza glutinosa
Process is: after Oryza glutinosa clear water rinsed clean, loads in pallet, is placed in pot, discharges water in pot, and heating utilizes the heat in pot
The steam steaming and decocting Oryza glutinosa that water produces, steaming and decocting 2-3 hour, it is steamed into dry rice, rice grain is lax and the most stiff.
The preparation method of Fructus Ananadis comosi sticky rice wine the most according to claim 4, it is characterised in that step 2) in, the interpolation of distillers yeast
Amount is the 0.1%-0.5% of fermentation raw material gross weight.
The preparation method of Fructus Ananadis comosi sticky rice wine the most according to claim 4, it is characterised in that step 3) in, adding of pectase
Dosage is the 0.2%-0.7% of fermentation raw material gross weight, and the addition of distillery yeast is the 0.1%-of fermentation raw material gross weight
0.5%, ultrasonic frequency is 20-60kHz.
The preparation method of Fructus Ananadis comosi sticky rice wine the most according to claim 4, it is characterised in that step 4) in, compound clarifier
The 0.1%-0.15% that addition is fermentation raw material gross weight.
The preparation method of Fructus Ananadis comosi sticky rice wine the most according to claim 4, it is characterised in that step 5) in, ultrasonic frequency
For 20-60kHz.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635659A (en) * | 2017-02-22 | 2017-05-10 | 钦州市钦南区科学技术情报研究所 | Pitaya flower and rose flower glutinous rice wine and preparation method thereof |
| CN106701434A (en) * | 2017-02-22 | 2017-05-24 | 钦州市钦南区科学技术情报研究所 | Pitaya flower chrysanthemum health preservation glutinous rice wine and preparation method thereof |
| CN106754085A (en) * | 2017-02-22 | 2017-05-31 | 钦州市钦南区科学技术情报研究所 | A kind of Pitaya Flower Jasmine health glutinous rice wine and preparation method thereof |
| CN106867774A (en) * | 2017-03-04 | 2017-06-20 | 南昌汉侯生物科技有限公司 | A kind of method that screw extruding, enzyme process combination ultrasonic aging technology prepare high antioxidant yellow rice wine |
| CN106867769A (en) * | 2017-02-22 | 2017-06-20 | 钦州市钦南区科学技术情报研究所 | A kind of Pitaya Flower sophora flower health glutinous rice wine and preparation method thereof |
| CN106867768A (en) * | 2017-02-22 | 2017-06-20 | 钦州市钦南区科学技术情报研究所 | A kind of Pitaya Flower peach blossom health glutinous rice wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106635659A (en) * | 2017-02-22 | 2017-05-10 | 钦州市钦南区科学技术情报研究所 | Pitaya flower and rose flower glutinous rice wine and preparation method thereof |
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| CN106754085A (en) * | 2017-02-22 | 2017-05-31 | 钦州市钦南区科学技术情报研究所 | A kind of Pitaya Flower Jasmine health glutinous rice wine and preparation method thereof |
| CN106867769A (en) * | 2017-02-22 | 2017-06-20 | 钦州市钦南区科学技术情报研究所 | A kind of Pitaya Flower sophora flower health glutinous rice wine and preparation method thereof |
| CN106867768A (en) * | 2017-02-22 | 2017-06-20 | 钦州市钦南区科学技术情报研究所 | A kind of Pitaya Flower peach blossom health glutinous rice wine and preparation method thereof |
| CN106867774A (en) * | 2017-03-04 | 2017-06-20 | 南昌汉侯生物科技有限公司 | A kind of method that screw extruding, enzyme process combination ultrasonic aging technology prepare high antioxidant yellow rice wine |
| CN106867774B (en) * | 2017-03-04 | 2021-06-01 | 南昌汉侯生物科技有限公司 | Method for preparing yellow wine with high oxidation resistance by combining screw extrusion and enzyme method with ultrasonic aging technology |
| CN110129160A (en) * | 2019-05-09 | 2019-08-16 | 中国热带农业科学院热带作物品种资源研究所 | A kind of preparation method of pineapple wine |
| CN112029628A (en) * | 2020-09-14 | 2020-12-04 | 湖南尚源生物科技有限公司 | Efficient clarification and oxygenation ultrasonic ageing process for rice wine |
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