CN106085729B - A kind of pineapple glutinous rice wine and preparation method thereof - Google Patents
A kind of pineapple glutinous rice wine and preparation method thereof Download PDFInfo
- Publication number
- CN106085729B CN106085729B CN201610727728.3A CN201610727728A CN106085729B CN 106085729 B CN106085729 B CN 106085729B CN 201610727728 A CN201610727728 A CN 201610727728A CN 106085729 B CN106085729 B CN 106085729B
- Authority
- CN
- China
- Prior art keywords
- pineapple
- glutinous rice
- added
- rice
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of pineapple glutinous rice wines and preparation method thereof, comprising the following steps: 1) cleans pineapple bran, cellulase is added and carries out enzymolysis processing 1-2h, vitamin C is added and carries out color protection, blanching 20-30min, mashing；2) glutinous rice is subjected to boiling, is steamed into dry rice, distiller's yeast is added after spreading for cooling and stirs well, carry out saccharification 2-3d at being 25-30 DEG C in temperature；3) pectase is added in pineapple peel slurry, is then added in saccharification rice together, adds distillery yeast, continued the 3-5d that ferments at being 25-30 DEG C in temperature, carry out processing 20-30 minutes with ultrasound, handle 2-3 times；4) after fermenting, filtered through gauze obtains wine liquid, and compound clarifier, clarifying treatment is added toward wine liquid；5) clear wine liquid is aged 3-5 days, ultrasonic aging is handled 30-50 minutes, is handled 2-3 times.The pineapple glutinous rice wine that the present invention prepares, golden yellow color, the yellow rice wine fragrance containing soft pineapple flavor and light perfume, while Flavonoid substances are rich in, it is a kind of nutritious health fruit of tool.
Description
Technical field
The present invention relates to a kind of glutinous rice wines, and in particular to a kind of pineapple glutinous rice wine and preparation method thereof belongs to food processing
Technical field.
Background technique
Pineapple is the big tropical fruit (tree) in third place in the world, is mainly used for the processing of the products such as pineapple tin, pineapple concentrated juice, is processing
What is generated in production process accounts for about the skin slag of whole fruit 50-60%, these major parts are arbitrarily abandoned, and does not obtain reasonable benefit
With not only influencing environment, but also result in waste of resources.The nutritional ingredient that pineapple bran contains connects with the basis of pulp
Closely.Studies have reported that for the pineapple wine that ferments, but since skin slag sugar degree is inadequate, fermentation needs to add sucrose etc. and is mended
Sugar, there are pleasant impressions to have slight bitter taste for fermented product, while needing to carry out the prolonged post-fermentation ageing stage after fermenting.
It is raw material that glutinous rice wine, which is with glutinous rice, distiller's yeast yeast as brewed wine made of ferment-fermented, have lively atmosphere blood-nourishing,
Relaxing tendons and activating collaterals, moistening lungs and face, enriching yin and nourishing kidney and other effects are a kind of health-care and nutritious wines with nourishing effects.But the prior art
In glutinous rice wine taste flavor it is relatively single, nutritive value and the bad disadvantage of health-care effect.
Summary of the invention
In view of the deficiencies of the prior art, the purpose of the present invention is to provide a kind of pineapple glutinous rice wine and preparation method thereof, it
The pineapple bran for making full use of pineapple process to generate, the pineapple glutinous rice wine prepared, golden yellow color contain soft pineapple wind
The yellow rice wine fragrance of taste and light perfume, while Flavonoid substances are rich in, it is a kind of nutritious health fruit of tool.
Achieving the object of the present invention can be reached by adopting the following technical scheme that:
A kind of pineapple glutinous rice wine, which is characterized in that by pineapple bran, glutinous rice as fermentation raw material, prepared by fermentation
At.
Preferably, the weight ratio of the pineapple bran and glutinous rice is 1:5-5:1.
Preferably, the weight ratio of the pineapple bran and glutinous rice is 3:3-4:2.
A kind of preparation method of pineapple glutinous rice wine, which comprises the following steps:
1) be beaten: the pineapple bran of formula ratio is cleaned up, be added cellulase carry out enzymolysis processing 1-2h, then plus
Enter vitamin C and carry out color protection, blanching 20-30min, mashing obtains pineapple peel slurry；
2) it is saccharified: the glutinous rice of formula ratio being subjected to boiling, is steamed into dry rice, after spreading for cooling, distiller's yeast is added and stirs evenly,
Saccharification 2-3d (day) is carried out under conditions of temperature is 25-30 DEG C, obtains saccharification rice；
3) it ferments: pectase is added in pineapple peel slurry, be then added in saccharification rice together, add distillery yeast,
It stirs evenly, continues the 3-5d that ferments under conditions of temperature is 25-30 DEG C, carry out processing 20-30 minutes with ultrasound during fermentation,
Processing 2-3 times；
4) clarify: after fermentation, filtered through gauze obtains wine liquid, and compound clarifier, clarifying treatment is added toward wine liquid；Wherein,
Compound clarifier is made of the chitosan that weight ratio is 5:1 and gelatin；
5) it is aged: after the completion of step 4), clear wine liquid being aged 3-5 days, during which with 30-50 points of ultrasonic aging processing
Clock is handled 2-3 times, obtains pineapple glutinous rice wine.
Preferably, the additive amount of cellulase is the 0.3%-0.9% of fermentation raw material total weight in step 1), dimension life
The additive amount of plain C is the 0.05%-0.2% of fermentation raw material total weight.
Preferably, in step 2), the digestion process of glutinous rice are as follows: after glutinous rice clear water rinsed clean, it is fitted into pallet,
It is placed in pot, discharges water in pot, heat, the steam boiling glutinous rice generated using the hot water in pot boiling 2-3 hours, is steamed into drying
Rice, rice grain relaxation without stiff.
Preferably, the additive amount of distiller's yeast is the 0.1%-0.5% of fermentation raw material total weight in step 2).
Preferably, the additive amount of pectase is the 0.2%-0.7% of fermentation raw material total weight, alcohol ferment in step 3)
Female additive amount is the 0.1%-0.5%, ultrasonic frequency 20-60kHz of fermentation raw material total weight.
Preferably, the additive amount of compound clarifier is the 0.1%-0.15% of fermentation raw material total weight in step 4).
Preferably, in step 5), ultrasonic frequency 20-60kHz.
The beneficial effects of the present invention are:
The present invention is using pineapple bran and glutinous rice cooperation fermentation, and pol is insufficient when pineapple bran fermentation fruit wine can be solved
Problem, and the flavor of glutinous rice wine can be increased.But the two cooperation fermentation will solve the problems, such as proportion, in pineapple bran containing it is antibacterial at
The time cost problem for dividing processing problem and ageing, because polyphenol content is higher in pineapple bran, polyphenol pair in pineapple bran
The fungies such as yeast have inhibiting effect, and then will affect fermentation process, therefore reduce polyphenol content by ultrasound and enzymolysis processing, make
Fermentation process is smooth.The present invention is used as using ultrasonication and was fermented using pineapple bran as fermentation raw material
The technology of journey and ageing process, the pineapple glutinous rice wine prepared, golden yellow color contain the yellow rice wine of soft pineapple flavor and light perfume perfume
Taste, while Flavonoid substances are rich in, it is a kind of nutritious health fruit of tool.
Present invention Flavonoid substances rich in, according to both at home and abroad so far in relation to pharmacology and clinical trial results,
Flavonoid substances mainly have following physiological action: (1) enhancing antiotasis, reduce fragility of blood vessels and improve vasopermeability；(2)
Reduce blood lipid and cholesterol；(3) red blood cell, platelet aggregation are reduced, thrombosis is reduced, improves microcirculation；(4) protect liver, solution
Liver poison, treats acute hepatitis, chronic hepatitis, cirrhosis and a variety of toxic liver injuries；(5) body immunity is improved；(6) anti-inflammatory is dispelled
Phlegm, antipyretic, detumescence；(7) antibacterial, it is antiviral, it is antimycotic, inhibit tumour；(8) anti-oxidant, anti-aging；(9) spasmolysis；(10) anti-mistake
It is quick；(11) inhibit the activity of certain enzyme；(12) strengthen cell membrane, activating cell.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention:
Embodiment 1
A kind of pineapple glutinous rice wine is prepared by pineapple bran, glutinous rice as fermentation raw material through everfermentation.The pineapple
The weight ratio of skin slag and glutinous rice is 1:5.The weight of the pineapple bran is 1Kg, and the weight of glutinous rice is 5Kg.
A kind of preparation method of pineapple glutinous rice wine, comprising the following steps:
1) it is beaten: the pineapple bran of formula ratio is cleaned up, cellulase is added and carries out enzymolysis processing 1h, is then added
Vitamin C carries out color protection, blanching 20min, and mashing obtains pineapple peel slurry；The additive amount of cellulase is fermentation raw material gross weight
The 0.5% of amount, ascorbic additive amount are the 0.1% of fermentation raw material total weight.
2) it is saccharified: the glutinous rice of formula ratio being subjected to boiling, is steamed into dry rice, after spreading for cooling, distiller's yeast is added and stirs evenly,
Saccharification 2d is carried out under conditions of temperature is 25 DEG C, obtains saccharification rice；The digestion process of glutinous rice are as follows: rinse glutinous rice with clear water
It after clean, be fitted into pallet, be placed in pot, discharge water in pot, heat, the steam boiling glutinous rice generated using the hot water in pot is steamed
It boils 2 hours, is steamed into dry rice, rice grain relaxation is without stiff.The additive amount of distiller's yeast is the 0.3% of fermentation raw material total weight.
3) it ferments: pectase is added in pineapple peel slurry, be then added in saccharification rice together, add distillery yeast,
It stirs evenly, continues the 5d that ferments under conditions of temperature is 25 DEG C, carry out processing 20 minutes with ultrasound during fermentation, handle 3 times；
The additive amount of pectase is the 0.2% of fermentation raw material total weight, and the additive amount of distillery yeast is fermentation raw material total weight
0.2%, ultrasonic frequency 30kHz.
4) clarify: after fermentation, filtered through gauze obtains wine liquid, and compound clarifier, clarifying treatment is added toward wine liquid；Wherein,
Compound clarifier is made of the chitosan that weight ratio is 5:1 and gelatin；The additive amount of compound clarifier is fermentation raw material total weight
0.1%.
5) it is aged: after the completion of step 4), clear wine liquid being aged 3 days, is during which handled 30 minutes with ultrasonic aging, ultrasound
Wave frequency rate is 30kHz, is handled 2 times, and pineapple glutinous rice wine is obtained.
Embodiment 2
A kind of pineapple glutinous rice wine is prepared by pineapple bran, glutinous rice as fermentation raw material through everfermentation.The pineapple
The weight ratio of skin slag and glutinous rice is 2:4.The weight of the pineapple bran is 2Kg, and the weight of glutinous rice is 4Kg.
A kind of preparation method of pineapple glutinous rice wine, comprising the following steps:
1) it is beaten: the pineapple bran of formula ratio is cleaned up, cellulase is added and carries out enzymolysis processing 2h, is then added
Vitamin C carries out color protection, blanching 30min, and mashing obtains pineapple peel slurry；The additive amount of cellulase is fermentation raw material gross weight
The 0.3% of amount, ascorbic additive amount are the 0.2% of fermentation raw material total weight.
2) it is saccharified: the glutinous rice of formula ratio being subjected to boiling, is steamed into dry rice, after spreading for cooling, distiller's yeast is added and stirs evenly,
Saccharification 3d is carried out under conditions of temperature is 30 DEG C, obtains saccharification rice；The digestion process of glutinous rice are as follows: rinse glutinous rice with clear water
It after clean, be fitted into pallet, be placed in pot, discharge water in pot, heat, the steam boiling glutinous rice generated using the hot water in pot is steamed
It boils 3 hours, is steamed into dry rice, rice grain relaxation is without stiff.The additive amount of distiller's yeast is the 0.5% of fermentation raw material total weight.
3) it ferments: pectase is added in pineapple peel slurry, be then added in saccharification rice together, add distillery yeast,
It stirs evenly, continues the 3d that ferments under conditions of temperature is 30 DEG C, carry out processing 25 minutes with ultrasound during fermentation, handle 3 times；
The additive amount of pectase is the 0.5% of fermentation raw material total weight, and the additive amount of distillery yeast is fermentation raw material total weight
0.5%, ultrasonic frequency 40kHz.
4) clarify: after fermentation, filtered through gauze obtains wine liquid, and compound clarifier, clarifying treatment is added toward wine liquid；Wherein,
Compound clarifier is made of the chitosan that weight ratio is 5:1 and gelatin；The additive amount of compound clarifier is fermentation raw material total weight
0.15%.
5) it is aged: after the completion of step 4), clear wine liquid being aged 4 days, is during which handled 25 minutes with ultrasonic aging, ultrasound
Wave frequency rate is 40kHz, is handled 3 times, and pineapple glutinous rice wine is obtained.
Embodiment 3
A kind of pineapple glutinous rice wine is prepared by pineapple bran, glutinous rice as fermentation raw material through everfermentation.The pineapple
The weight ratio of skin slag and glutinous rice is 3:3.The weight of the pineapple bran is 3Kg, and the weight of glutinous rice is 3Kg.
A kind of preparation method of pineapple glutinous rice wine, comprising the following steps:
1) it is beaten: the pineapple bran of formula ratio is cleaned up, cellulase is added and carries out enzymolysis processing 2h, is then added
Vitamin C carries out color protection, blanching 30min, and mashing obtains pineapple peel slurry；The additive amount of cellulase is fermentation raw material gross weight
The 0.6% of amount, ascorbic additive amount are the 0.2% of fermentation raw material total weight.
2) it is saccharified: the glutinous rice of formula ratio being subjected to boiling, is steamed into dry rice, after spreading for cooling, distiller's yeast is added and stirs evenly,
Saccharification 3d is carried out under conditions of temperature is 28 DEG C, obtains saccharification rice；The digestion process of glutinous rice are as follows: rinse glutinous rice with clear water
It after clean, be fitted into pallet, be placed in pot, discharge water in pot, heat, the steam boiling glutinous rice generated using the hot water in pot is steamed
It boils 2.5 hours, is steamed into dry rice, rice grain relaxation is without stiff.The additive amount of distiller's yeast is fermentation raw material total weight
0.4%.
3) it ferments: pectase is added in pineapple peel slurry, be then added in saccharification rice together, add distillery yeast,
It stirs evenly, continues the 4d that ferments under conditions of temperature is 28 DEG C, carry out processing 20 minutes with ultrasound during fermentation, handle 2 times；
The additive amount of pectase is the 0.7% of fermentation raw material total weight, and the additive amount of distillery yeast is fermentation raw material total weight
0.3%, ultrasonic frequency 60kHz.
4) clarify: after fermentation, filtered through gauze obtains wine liquid, and compound clarifier, clarifying treatment is added toward wine liquid；Wherein,
Compound clarifier is made of the chitosan that weight ratio is 5:1 and gelatin；The additive amount of compound clarifier is fermentation raw material total weight
0.15%.
5) it is aged: after the completion of step 4), clear wine liquid being aged 3 days, is during which handled 30 minutes with ultrasonic aging, ultrasound
Wave frequency rate is 60kHz, is handled 3 times, and pineapple glutinous rice wine is obtained.
Embodiment 4
A kind of pineapple glutinous rice wine is prepared by pineapple bran, glutinous rice as fermentation raw material through everfermentation.The pineapple
The weight ratio of skin slag and glutinous rice is 4:2.The weight of the pineapple bran is 4Kg, and the weight of glutinous rice is 2Kg.
A kind of preparation method of pineapple glutinous rice wine, comprising the following steps:
1) it is beaten: the pineapple bran of formula ratio is cleaned up, cellulase is added and carries out enzymolysis processing 1h, is then added
Vitamin C carries out color protection, blanching 20min, and mashing obtains pineapple peel slurry；The additive amount of cellulase is fermentation raw material gross weight
The 0.3% of amount, ascorbic additive amount are the 0.05% of fermentation raw material total weight.
2) it is saccharified: the glutinous rice of formula ratio being subjected to boiling, is steamed into dry rice, after spreading for cooling, distiller's yeast is added and stirs evenly,
Saccharification 2d is carried out under conditions of temperature is 25 DEG C, obtains saccharification rice；The digestion process of glutinous rice are as follows: rinse glutinous rice with clear water
It after clean, be fitted into pallet, be placed in pot, discharge water in pot, heat, the steam boiling glutinous rice generated using the hot water in pot is steamed
It boils 2 hours, is steamed into dry rice, rice grain relaxation is without stiff.The additive amount of distiller's yeast is the 0.1% of fermentation raw material total weight.
3) it ferments: pectase is added in pineapple peel slurry, be then added in saccharification rice together, add distillery yeast,
It stirs evenly, continues the 3d that ferments under conditions of temperature is 25 DEG C, carry out processing 20 minutes with ultrasound during fermentation, handle 2 times；
The additive amount of pectase is the 0.2% of fermentation raw material total weight, and the additive amount of distillery yeast is fermentation raw material total weight
0.1%, ultrasonic frequency 20kHz.
4) clarify: after fermentation, filtered through gauze obtains wine liquid, and compound clarifier, clarifying treatment is added toward wine liquid；Wherein,
Compound clarifier is made of the chitosan that weight ratio is 5:1 and gelatin；The additive amount of compound clarifier is fermentation raw material total weight
0.1%.
5) it is aged: after the completion of step 4), clear wine liquid being aged 3 days, is during which handled 30 minutes with ultrasonic aging, ultrasound
Wave frequency rate is 20kHz, is handled 2 times, and pineapple glutinous rice wine is obtained.
Embodiment 5
A kind of pineapple glutinous rice wine is prepared by pineapple bran, glutinous rice as fermentation raw material through everfermentation.The pineapple
The weight ratio of skin slag and glutinous rice is 5:1.The weight of the pineapple bran is 5Kg, and the weight of glutinous rice is 1Kg.
A kind of preparation method of pineapple glutinous rice wine, comprising the following steps:
1) it is beaten: the pineapple bran of formula ratio is cleaned up, cellulase is added and carries out enzymolysis processing 2h, is then added
Vitamin C carries out color protection, blanching 30min, and mashing obtains pineapple peel slurry；The additive amount of cellulase is fermentation raw material gross weight
The 0.9% of amount, ascorbic additive amount are the 0.2% of fermentation raw material total weight.
2) it is saccharified: the glutinous rice of formula ratio being subjected to boiling, is steamed into dry rice, after spreading for cooling, distiller's yeast is added and stirs evenly,
Saccharification 3d is carried out under conditions of temperature is 30 DEG C, obtains saccharification rice；The digestion process of glutinous rice are as follows: rinse glutinous rice with clear water
It after clean, be fitted into pallet, be placed in pot, discharge water in pot, heat, the steam boiling glutinous rice generated using the hot water in pot is steamed
It boils 3 hours, is steamed into dry rice, rice grain relaxation is without stiff.The additive amount of distiller's yeast is the 0.5% of fermentation raw material total weight.
3) it ferments: pectase is added in pineapple peel slurry, be then added in saccharification rice together, add distillery yeast,
It stirs evenly, continues the 5d that ferments under conditions of temperature is 30 DEG C, carry out processing 30 minutes with ultrasound during fermentation, handle 3 times；
The additive amount of pectase is the 0.7% of fermentation raw material total weight, and the additive amount of distillery yeast is fermentation raw material total weight
0.5%, ultrasonic frequency 60kHz.
4) clarify: after fermentation, filtered through gauze obtains wine liquid, and compound clarifier, clarifying treatment is added toward wine liquid；Wherein,
Compound clarifier is made of the chitosan that weight ratio is 5:1 and gelatin；The additive amount of compound clarifier is fermentation raw material total weight
0.15%.
5) it is aged: after the completion of step 4), clear wine liquid being aged 5 days, is during which handled 50 minutes with ultrasonic aging, ultrasound
Wave frequency rate is 60kHz, is handled 3 times, and pineapple glutinous rice wine is obtained.
Composition detection is carried out to the obtained pineapple glutinous rice wine of embodiment 1-5:
Antipathogenic composition is mainly polyphenols, and measuring method is as follows:
Accurately weigh 1g freeze-drying after sample, with 100ml methanol under the conditions of 30kHz ultrasonic extraction 20min, In
Take supernatant spare after being centrifuged 15min under the conditions of 5000rpm.In 10ml volumetric flask be added the above-mentioned supernatant of 0.4ml, then according to
Secondary addition 3.6ml water and 0.4ml forint phenol reagent, sufficiently shake up, and the sodium carbonate liquor of 4ml 7% are added after 6min, after shaking up
90min is kept in dark place in room temperature, using anhydrous methanol replace sample solution as blank control under 750nm wavelength to measure extinction
Degree.According to aforesaid operations, standard curve is drawn using gallic acid as standard items, total phenol content is in sample with gallic acid equivalant
It indicates.
Flavones content is measured with nitrite method:
Accurately weigh 1g freeze-drying after sample, with 100ml methanol under the conditions of 30kHz ultrasonic extraction 20min, In
Take supernatant spare after being centrifuged 15min under the conditions of 5000rpm.Above-mentioned supernatant 1ml is drawn, 4ml water and 0.3ml are separately added into
5% sodium nitrite solution simultaneously shakes up, and the liquor alumini chloridi that 0.3ml concentration is 10% is added after 5min, shakes up, is added after 6min
The sodium hydroxide solution of 2ml 1M is made to exist instead of sample solution as blank control with shaking up after water constant volume to 10ml using methanol
Absorbance is measured under 510nm wavelength.Using catechin as standard items according to aforesaid operations draw standard curve, sample flavones content with
Equivalent catechin indicates.
Antipathogenic composition and flavones content variation in 1 pineapple flavor glutinous rice wine preparation process of table
Embodiment is gradually decreased from 5-1, polyphenol content, and polyphenol content is fewer, more advantageous to fermentation process, then technical effect
Better.
For those skilled in the art, it can make other each according to the above description of the technical scheme and ideas
Kind is corresponding to be changed and deforms, and all these change and deform the protection model that all should belong to the claims in the present invention
Within enclosing.
Claims (9)
1. a kind of pineapple glutinous rice wine, which is characterized in that by pineapple bran, glutinous rice as fermentation raw material, be prepared by fermentation;
The weight ratio of the pineapple bran and glutinous rice is 1:5-5:1；
The preparation method of the pineapple glutinous rice wine the following steps are included:
1) it is beaten: the pineapple bran of formula ratio is cleaned up, cellulase is added and carries out enzymolysis processing 1-2h, dimension is then added
Raw element C carries out color protection, blanching 20-30min, and mashing obtains pineapple peel slurry；
2) it is saccharified: the glutinous rice of formula ratio being subjected to boiling, is steamed into dry rice, after spreading for cooling, distiller's yeast is added and stirs evenly, in temperature
Degree carries out saccharification 2-3d under conditions of being 25-30 DEG C, obtains saccharification rice；
3) it ferments: pectase is added in pineapple peel slurry, be then added in saccharification rice together, add distillery yeast, stirred
Uniformly, continue the 3-5d that ferments under conditions of temperature is 25-30 DEG C, carry out processing 20-30 minutes, processing with ultrasound during fermentation
2-3 times；
4) clarify: after fermentation, filtered through gauze obtains wine liquid, and compound clarifier, clarifying treatment is added toward wine liquid；Wherein, compound
Clarifying agent is made of the chitosan that weight ratio is 5:1 and gelatin；
5) it is aged: after the completion of step 4), clear wine liquid being aged 3-5 days, is during which handled 30-50 minutes with ultrasonic aging, place
Reason 2-3 times obtains pineapple glutinous rice wine.
2. pineapple glutinous rice wine according to claim 1, which is characterized in that the weight ratio of the pineapple bran and glutinous rice is 3:
3-4:2。
3. a kind of preparation method of pineapple glutinous rice wine described in -2 any one according to claim 1, which is characterized in that including with
Lower step:
1) it is beaten: the pineapple bran of formula ratio is cleaned up, cellulase is added and carries out enzymolysis processing 1-2h, dimension is then added
Raw element C carries out color protection, blanching 20-30min, and mashing obtains pineapple peel slurry；
2) it is saccharified: the glutinous rice of formula ratio being subjected to boiling, is steamed into dry rice, after spreading for cooling, distiller's yeast is added and stirs evenly, in temperature
Degree carries out saccharification 2-3d under conditions of being 25-30 DEG C, obtains saccharification rice；
3) it ferments: pectase is added in pineapple peel slurry, be then added in saccharification rice together, add distillery yeast, stirred
Uniformly, continue the 3-5d that ferments under conditions of temperature is 25-30 DEG C, carry out processing 20-30 minutes, processing with ultrasound during fermentation
2-3 times；
4) clarify: after fermentation, filtered through gauze obtains wine liquid, and compound clarifier, clarifying treatment is added toward wine liquid；Wherein, compound
Clarifying agent is made of the chitosan that weight ratio is 5:1 and gelatin；
5) it is aged: after the completion of step 4), clear wine liquid being aged 3-5 days, is during which handled 30-50 minutes with ultrasonic aging, place
Reason 2-3 times obtains pineapple glutinous rice wine.
4. the preparation method of pineapple glutinous rice wine according to claim 3, which is characterized in that in step 1), cellulase
Additive amount is the 0.3%-0.9% of fermentation raw material total weight, and ascorbic additive amount is the 0.05%- of fermentation raw material total weight
0.2%。
5. the preparation method of pineapple glutinous rice wine according to claim 3, which is characterized in that in step 2, the boiling of glutinous rice
Process are as follows: after glutinous rice clear water rinsed clean, be fitted into pallet, be placed in pot, discharge water in pot, heat, utilize the heat in pot
The steam boiling glutinous rice that water generates boiling 2-3 hours, is steamed into dry rice, rice grain relaxation is without stiff.
6. the preparation method of pineapple glutinous rice wine according to claim 3, which is characterized in that in step 2, the addition of distiller's yeast
Amount is the 0.1%-0.5% of fermentation raw material total weight.
7. the preparation method of pineapple glutinous rice wine according to claim 3, which is characterized in that in step 3), pectase adds
Dosage is the 0.2%-0.7% of fermentation raw material total weight, and the additive amount of distillery yeast is the 0.1%-0.5% of fermentation raw material total weight,
Ultrasonic frequency is 20-60kHz.
8. the preparation method of pineapple glutinous rice wine according to claim 3, which is characterized in that in step 4), compound clarifier
Additive amount be fermentation raw material total weight 0.1%-0.15%.
9. the preparation method of pineapple glutinous rice wine according to claim 3, which is characterized in that in step 5), ultrasonic frequency
For 20-60kHz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610727728.3A CN106085729B (en) | 2016-08-25 | 2016-08-25 | A kind of pineapple glutinous rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610727728.3A CN106085729B (en) | 2016-08-25 | 2016-08-25 | A kind of pineapple glutinous rice wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106085729A CN106085729A (en) | 2016-11-09 |
| CN106085729B true CN106085729B (en) | 2019-11-22 |
Family
ID=57225210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610727728.3A Active CN106085729B (en) | 2016-08-25 | 2016-08-25 | A kind of pineapple glutinous rice wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106085729B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| CN116355717A (en) * | 2023-04-20 | 2023-06-30 | 江西大自然制药有限公司 | Ginseng and pilose antler wine and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1302860A (en) * | 2000-12-22 | 2001-07-11 | 林绍文 | Process for brewing pineapple wine or vinegar with waste pineapple peel |
| CN104232424A (en) * | 2014-10-23 | 2014-12-24 | 史占彪 | Preparation method of sticky rice and pineapple fermented glutinous rice |
| CN104962418B (en) * | 2015-06-23 | 2017-05-24 | 南京林业大学 | Chaenomeles speciosa and glutinous rice wine and production technology thereof |
| CN104946458B (en) * | 2015-07-02 | 2017-09-15 | 南阳师范学院 | A kind of pure raw pineapple waxy corn health fruit and preparation method thereof |
-
2016
- 2016-08-25 CN CN201610727728.3A patent/CN106085729B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN106085729A (en) | 2016-11-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106085729B (en) | A kind of pineapple glutinous rice wine and preparation method thereof | |
| CN105802804B (en) | A kind of double glutinous rice wines of Woman health type agate card matrimony vine and its fermentation technique | |
| CN101602993B (en) | Method for brewing longan-fructus momordicae fruit wine | |
| CN103146560B (en) | Health-care vinegar and preparation method thereof | |
| CN103589563B (en) | Preparation method of radix pseudostellariae yellow wine | |
| CN106929385A (en) | The method that one-step fermentation prepares passiflora edulis vinegar | |
| CN103289869B (en) | Coix lacryma-jobi and black tea wine and preparation method thereof | |
| CN107663481A (en) | A kind of brewing method of purple potato glutinous rice wine | |
| CN102120955B (en) | Preparation method of ginkgo vinegar | |
| CN103387907A (en) | Preparation method of medlar yellow wine | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN101649270B (en) | Method for brewing longan Chinese-wolfberry nutritive fruit wine | |
| CN104928140B (en) | Compound fermentation type winter-jujube health care wine and production technology thereof | |
| CN104962418B (en) | Chaenomeles speciosa and glutinous rice wine and production technology thereof | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN108611235A (en) | A kind of preparation method of the double ginseng yellow rice wine of heath-function | |
| CN102676337B (en) | Wild Chinese honeylocust fruit kernel health wine | |
| CN106635701A (en) | Quinoa rice wine | |
| CN106754025A (en) | A kind of aid digestion jar-sealed wine and its brewing method | |
| CN103184135B (en) | Desert cistanche nutrition and health care vinegar | |
| CN105410520A (en) | Qi replenishing and blood enriching pear vinegar beverage and preparation method thereof | |
| CN108624443A (en) | A kind of low wine degree yellow rice wine and its production method rich in anthocyanin | |
| CN104971295B (en) | A kind of Chinese medicine composition and its application in preparing sargassum fusifome nutritious lotus seed wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |