CN106085745A - A kind of preparation method of the rice wine beverage of corn flavor - Google Patents
A kind of preparation method of the rice wine beverage of corn flavor Download PDFInfo
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- CN106085745A CN106085745A CN201610400615.2A CN201610400615A CN106085745A CN 106085745 A CN106085745 A CN 106085745A CN 201610400615 A CN201610400615 A CN 201610400615A CN 106085745 A CN106085745 A CN 106085745A
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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
Abstract
A kind of preparation method of the rice wine beverage of corn flavor, including the pre-treatment step to corn kernel, raw material A is prepared after pretreatment, raw material A is added the step preparing rice wine beverage to rice wine base-material, the described pretreatment to corn kernel, the fruit for preparing, stabilizer, thickener and seed coat are raw material A, then join raw material A in rice wine base-material and be in harmonious proportion, and obtain the rice wine beverage of corn flavor.Corn is processed by the preparation method of the rice wine beverage of corn flavor of the present invention, corn kernel is all utilized and adds the local flavor of traditional rice wine beverage, the product using corn to process replaces the various additives that rice wine beverage is added during preparation, reduce the production cost of beverage, environment protection health, make rice wine beverage i.e. with the local flavor of corn also with the nutrition of corn, facilitate consumer to carry and eat, being suitable to popularization and application in beverage industry.
Description
Technical field
The present invention relates to field of beverage preparation, the preparation method of the rice wine beverage of specially a kind of corn flavor.
Background technology
Rice wine is formed by boiling glutinous rice fermentation, and the several amino acids of intension needed by human body and trace element, due to it
Pure flavor, mouthfeel are soft, delicate fragrance is mellow, the summer can relieving summer-heat, the winter can dispel cold, and have again brain tonic, spleen benefiting and stimulating the appetite, the network that stimulates the menstrual flow, work
The effects such as qi and blood and liked by people, but always rice wine is intended only as a kind of simple drink, or adds sweet osmanthus wherein
Or egg etc. is edible, the portable beverage of other tastes rare.
Corn is one of main farming of northern China, and taste is fragrant and sweet, can do various dish, as corn iron, corn juice etc., it
It is also the primary raw material of industrial alcohol and liquor.Corn has abundant nutritive value, and its metabolizable energy may be up to 15.06MJ/kg,
It is the highest in cereals.Corn contains substantial amounts of magnesium, intestinal wall can be strengthened and wriggle, promote the excretion of body waste.In corn
Possibly together with substantial amounts of linoleic acid, protein, mineral matter, vitamin, lutein and calcium, gsh proglumide, vitamin, magnesium, selenium, dimension
Raw element E etc., are the health-care good product in coarse food grain, rather favourable to the health of human body.
How utilizing of current China corn resources also rests on simple using as cereal crops and livestock feed,
Deep processing and raising added value aspect for corn product do not have significantly progress, particularly utilize jade in field of beverage
The innovation and creation that rice changes beverage flavor are actually rare, and traditionally mostly is to add corn essence in the beverage, although add wind
But the taste effect not having health care and nutrition owing to essence is chemical synthesis gained to human body, do not meet Modern Green healthy yet
Consumption concept.
Therefore, it is badly in need of a kind of using corn kernel to change the preparation method of rice wine beverage local flavor.
Content of the invention
Single in order to solve traditional corn beverage nutrition and mouthfeel, corn is as crops utilization ways Single-issue, originally
The purpose of invention is the preparation method of the rice wine beverage proposing a kind of corn flavor, and corn is divided into seed coat, plumule and endosperm three
It is processed respectively after part, then combines with traditional rice wine beverage, improve local flavor and the mouthfeel of traditional rice wine beverage, for jade
The comprehensive utilization of meter Zi Yuan provides new way, adds the added value of corn.
The present invention is to solve that the technical scheme that the problems referred to above are taked is:
The preparation method of the rice wine beverage of a kind of corn flavor, including the pre-treatment step to corn kernel, prepares after pretreatment
Raw material A is added the step preparing rice wine beverage to rice wine base-material by raw material A, and the described pre-treatment step to corn kernel is:
Step one, taking dry corn kernel and being laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C, places
30-35h, takes out corn kernel standby；
Step 2, corn kernel is crushed to the particle that granularity is 2mm, uses pneumatic separating to divide maize germ with remainder
From, it is 18% by maize germ and remainder rapid draing respectively to water content, standby；
Step 3, dried maize germ is steamed and fries to rufous and obvious corn fragrance can be smelt, take out and grind after cooling down
Mill, crosses 200 mesh sieves, obtains plus sieve and minus sieve, and wherein, minus sieve and peach colloidal solution mix according to the ratio of 1:10 and be placed on 2
Refrigerate 5h at DEG C and be frozen into g., jelly-like to mixed liquor, take out and be cut into the block that granularity is 5mm, be fruit；Plus sieve is used as rice
Stabilizer in Wine；
Step 4, repeatedly grinding the remainder described in step 2, crossing 200 mesh sieves, the screenings obtaining is corn
Starch, is used as the thickener in rice wine beverage, and oversize is the seed coat of corn, prepared fruit, stabilizer, thickener and
Seed coat is raw material A；
When crushing maize and grinding remove the remainder of maize germ, Buddha's warrior attendant sand milling being preferably used, diamond dust grinding tool has
Hardness is high, not easy to wear and working (machining) efficiency high.
The described step by rice wine beverage prepared in raw material A interpolation to rice wine base-material is:
(1), take respectively in proportion rice wine base-material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, seed coat, fruit and
Pure water, wherein, according to weight ratio, described rice wine beverage by rice wine base-material 35-55 part, white granulated sugar 5-15 part, light-coloured vinegar 3-5 part,
Stabilizer 0.5-1.5 part, thickener 1-3 part, acidity regulator 0.01-0.05 part, seed coat 0.5-1 part, fruit 1-5 part and pure
Water 60-80 part；
(2), take dissolved in purified water white granulated sugar, add stabilizer and the thickener back that stirs to be slowly stirred limit and be heated to boiling
Rise, constantly boiling 10min, add light-coloured vinegar to stir when being cooled to 20 DEG C, obtain mixture, standby；
(3), rice wine base-material and mixture are carried out mixes to glutinous rice grain in rice wine base-material all to break up, add seed coat,
Fruit is slowly stirred uniformly, regulates pH value to 4.0 with acidity regulator, degassing, and sterile filling under low temperature obtains corn flavor
Rice wine beverage.
The preparation method of described rice wine base-material is cooled to room temperature after being carried out glutinous rice, soak, cook thoroughly, adds
Accounting for and cooking the distiller's yeast of rear glutinous rice weight 0.5% and be mixed with stirring just fermentation, fermentation temperature is 32 DEG C, a length of 30 little during fermentation
When, i.e. obtain rice wine base-material after being cooled to room temperature.
Described matrix is the coconut palm chaff being soaked by the cellulase aqueous solution of 0.01%.Carrying out processing front elder generation to corn kernel
Place it in the environment of warm moist, the corn kernel imbibition being on the one hand dried, then the seed after expanding is done
Dry and when peel, owing to seed coat carried out once stretching, decortication can be dragged cleaner, simultaneously the cellulase in coconut palm chaff
Part seed coat can be decomposed at 25 DEG C, by the cellulose decomposition saccharogenesis in seed coat, after corn kernel imbibition, when seed contains
The water yield reaches 58% and during proper temperature, and maize germ starts to sprout, at the initial stage that maize germ is sprouted, and the amylase in seed
Can digest the part endosperm of corn, be allowed to change into sugar and be supplied to plumule sprouting use, whole transformation time is about 30-35h,
After being now dried corn kernel and processing, taste is better for maize germ and seed coat.
The preparation method of described peach colloidal solution is to take dry peach gum to send out and remove impurity in the bubbly water of 20 DEG C, and bubble sends out a peach gum
Mixing whipping with drinking water according to the ratio that mass ratio is 3:6, beating to mixture is gel state, obtains peach colloidal solution.Described
Peach gum is the resin being secreted in the barks such as rosaceous plant peach or mountain peach, has another name called peach oil, peach fat, peach blossom tear, peach gum, peach
Solidifying.It is that peach secretes naturally, or produces wound under external force, and secrete peach gum and be conducive to wound self-healing.Compare thickness
Liquid shines evaporation by the sun, produces solid.Dry peach gum is very hard in crystallization stone shape, look at and is somewhat like amber.Peach gum has enough
Water solubility and suitable viscosity, with clear water soak more than ten as a child afterwards bubble send out deliquescing.Natural gum mainly comprise for galactolipin,
Rhamnose, phlorose aldehydic acid etc..Containing carbon water chemistry thing, fat, protein and plant collagen.
Tradition preparation colloid fruit uses carragheen or agar as coagulator, but due to carragheen and agar not
Can be absorbed by human body, so the simply simple effect playing solidification, proposition of the present invention uses peach gum as coagulator
Solidify corn plumule powder, on the one hand make corn plumule powder be in granular form existence in rice wine beverage, add rice wine beverage
Mouthfeel, on the other hand peach gum has a cleaning blood and reducing fat, alleviates effect of pressure and crease-resistant tender skin, adds and enriches it to rice wine beverage
Nutrition system.
Described rice wine beverage is at 5 DEG C, sterile filling under the pressure of 50MP, obtains the rice wine beverage of corn flavor.
Beneficial effects of the present invention:
The preparation method of the rice wine beverage of a kind of corn flavor of the present invention, by preparatory processing is carried out to corn kernel,
Isolate corn peel, maize germ and cornstarch, add in the preparation process of rice wine beverage to beverage, replace beverage
Portions additive in preparation process, and add the local flavor of beverage, mouthfeel and trophic component, improve the additional of rice wine beverage
Value and the economic benefit of corn.Wherein, corn peel is after the decomposition and pulverizing of cellulase, can discharge the perfume (or spice) of corn
Taste, cellulase produces glucose after part seed coat enzymolysis simultaneously so that hydrolysate band is pleasantly sweet, prepares the later stage at beverage
Seasoning step in decrease the interpolation of carbohydrate, save production cost, rice wine beverage has promotion human body and carries out nutrient absorption
Effect, belong to crude fibre food without the zymolytic corn peel of cellulose, can help improve in human body intestinal canal is aqueous
Amount, the rice wine in auxiliary beverage improves the situation of human body constipation or diarrhoea, removes human body stool, meet consumer and select beverage green
The requirement that colour circle is protected.
Maize germ contains abundant needed by human nutrient, and protein and fat content are higher, possibly together with abundant B race
Vitamin, vitamin E, crude fibre, several amino acids and trace element, nutritious, because of its composition does not contains cholesterol and
It containing the unrighted acid such as oleic acid, linoleic acid plus linolenic acid, is eaten for a long time and there is atherosclerosis pathology and anti-ageing
Old effect, can improve people's function of brain cell, strengthen memory, alleviates that people's mechanism body is aging and the formation of senile plaque expelling, prevention
Muscular atrophy, vigor of building up health etc. a little, replaces when tradition adds local flavor and uses corn essence, simultaneously because in maize germ
Containing substantial amounts of protein and grease, and traditional rice wine beverage is easily layered the shortcoming that can not stably place, and generally use is steady
Determining agent is to add soybean protein, and the protein in maize germ and grease then can replace soybean protein stablizing as rice wine beverage
Agent so that the mouthfeel of rice wine beverage is more preferably mellow and smooth, and with the fragrance of natural corn.
On the one hand cornstarch provides sugar for rice wine beverage as thickener through hydrolysis gelatinization, on the other hand replaces
Agar uses as the thickener of rice wine beverage, safety and environmental protection and the fragrance with corn.
Corn is processed by preparation method of the present invention so that corn kernel is all utilized and adds tradition
The local flavor of rice wine beverage, the product using corn to process replaces the various interpolations that rice wine beverage is added during preparation
Agent, reduces the production cost of beverage, environment protection health so that rice wine beverage i.e. with the local flavor of corn also with the battalion of corn
Support, facilitate consumer to carry and eat, being suitable to popularization and application in beverage industry.
Detailed description of the invention
In conjunction with specific examples below, the present invention is described in further detail, and protection scope of the present invention is not limited to
In following example.The process of the enforcement present invention, condition, reagent, experimental technique etc., outside the lower content mentioned specially,
Being universal knowledege and the common knowledge of this area, the present invention is not particularly limited content.
Embodiment 1
The preparation method of the rice wine beverage of a kind of corn flavor, including the pre-treatment step to corn kernel, prepares after pretreatment
Raw material A is added the step preparing rice wine beverage to rice wine base-material by raw material A, and the described pre-treatment step to corn kernel is:
Step one, taking dry corn kernel and being laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C, places
30h, takes out corn kernel standby；
Step 2, corn kernel is crushed to the particle that granularity is 2mm, uses pneumatic separating to divide maize germ with remainder
From, it is 18% by maize germ and remainder rapid draing respectively to water content, standby；
Step 3, dried maize germ is steamed and fries to rufous and obvious corn fragrance can be smelt, take out and grind after cooling down
Mill, crosses 200 mesh sieves, obtains plus sieve and minus sieve, and wherein, minus sieve and peach colloidal solution mix according to the ratio of 1:10 and be placed on 2
Refrigerate 5h at DEG C and be frozen into g., jelly-like to mixed liquor, take out and be cut into the block that granularity is 5mm, be fruit；Plus sieve is used as rice
Stabilizer in Wine；
Step 4, repeatedly grinding the remainder described in step 2, crossing 200 mesh sieves, the screenings obtaining is corn
Starch, is used as the thickener in rice wine beverage, and oversize is the seed coat of corn, prepared fruit, stabilizer, thickener and
Seed coat is raw material A；
The described step by rice wine beverage prepared in raw material A interpolation to rice wine base-material is:
(1), take respectively in proportion rice wine base-material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, seed coat, fruit and
Pure water, wherein, according to weight ratio, described rice wine beverage is by rice wine base-material 35 parts, white granulated sugar 5 parts, light-coloured vinegar 3 parts, stabilizer 0.5
Part, thickener 1 part, acidity regulator 0.01 part, seed coat 0.5 part, fruit 1 part and pure water 60 parts；
(2), take dissolved in purified water white granulated sugar, add stabilizer and the thickener back that stirs to be slowly stirred limit and be heated to boiling
Rise, constantly boiling 10min, add light-coloured vinegar to stir when being cooled to 20 DEG C, obtain mixture, standby；
(3), rice wine base-material and mixture are carried out mixes to glutinous rice grain in rice wine base-material all to break up, add seed coat,
Fruit is slowly stirred uniformly, regulates pH value to 4.0 with acidity regulator, degassing, and sterile filling under low temperature obtains corn flavor
Rice wine beverage.
The preparation method of described rice wine base-material is cooled to room temperature after being carried out glutinous rice, soak, cook thoroughly, adds
Accounting for and cooking the distiller's yeast of rear glutinous rice weight 0.5% and be mixed with stirring just fermentation, fermentation temperature is 32 DEG C, a length of 30 little during fermentation
When, i.e. obtain rice wine base-material after being cooled to room temperature.
Described matrix is the coconut palm chaff being soaked by the cellulase aqueous solution of 0.01%.
The preparation method of described peach colloidal solution is to take dry peach gum to send out and remove impurity in the bubbly water of 20 DEG C, and bubble sends out a peach gum
Mixing whipping with drinking water according to the ratio that mass ratio is 3:6, beating to mixture is gel state, obtains peach colloidal solution.
Described rice wine beverage is at 5 DEG C, sterile filling under the pressure of 50MP, obtains the rice wine beverage of corn flavor.
Embodiment 2
The preparation method of the rice wine beverage of a kind of corn flavor, including the pre-treatment step to corn kernel, prepares after pretreatment
Raw material A is added the step preparing rice wine beverage to rice wine base-material by raw material A, and the described pre-treatment step to corn kernel is:
Step one, taking dry corn kernel and being laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C, places
31h, takes out corn kernel standby；
Step 2, corn kernel is crushed to the particle that granularity is 2mm, uses pneumatic separating to divide maize germ with remainder
From, it is 18% by maize germ and remainder rapid draing respectively to water content, standby；
Step 3, dried maize germ is steamed and fries to rufous and obvious corn fragrance can be smelt, take out and grind after cooling down
Mill, crosses 200 mesh sieves, obtains plus sieve and minus sieve, and wherein, minus sieve and peach colloidal solution mix according to the ratio of 1:10 and be placed on 2
Refrigerate 5h at DEG C and be frozen into g., jelly-like to mixed liquor, take out and be cut into the block that granularity is 5mm, be fruit；Plus sieve is used as rice
Stabilizer in Wine；
Step 4, repeatedly grinding the remainder described in step 2, crossing 200 mesh sieves, the screenings obtaining is corn
Starch, is used as the thickener in rice wine beverage, and oversize is the seed coat of corn, prepared fruit, stabilizer, thickener and
Seed coat is raw material A；
The described step by rice wine beverage prepared in raw material A interpolation to rice wine base-material is:
(1), take respectively in proportion rice wine base-material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, seed coat, fruit and
Pure water, wherein, according to weight ratio, described rice wine beverage is by rice wine base-material 40 parts, white granulated sugar 6 parts, light-coloured vinegar 3.5 parts, stabilizer
0.6 part, thickener 1.5 parts, acidity regulator 0.02 part, seed coat 0.6 part, fruit 2 parts and pure water 65 parts；
(2), take dissolved in purified water white granulated sugar, add stabilizer and the thickener back that stirs to be slowly stirred limit and be heated to boiling
Rise, constantly boiling 10min, add light-coloured vinegar to stir when being cooled to 20 DEG C, obtain mixture, standby；
(3), rice wine base-material and mixture are carried out mixes to glutinous rice grain in rice wine base-material all to break up, add seed coat,
Fruit is slowly stirred uniformly, regulates pH value to 4.0 with acidity regulator, degassing, and sterile filling under low temperature obtains corn flavor
Rice wine beverage.
The preparation method of described rice wine base-material is cooled to room temperature after being carried out glutinous rice, soak, cook thoroughly, adds
Accounting for and cooking the distiller's yeast of rear glutinous rice weight 0.5% and be mixed with stirring just fermentation, fermentation temperature is 32 DEG C, a length of 30 little during fermentation
When, i.e. obtain rice wine base-material after being cooled to room temperature.
Described matrix is the coconut palm chaff being soaked by the cellulase aqueous solution of 0.01%.
The preparation method of described peach colloidal solution is to take dry peach gum to send out and remove impurity in the bubbly water of 20 DEG C, and bubble sends out a peach gum
Mixing whipping with drinking water according to the ratio that mass ratio is 3:6, beating to mixture is gel state, obtains peach colloidal solution.
Described rice wine beverage is at 5 DEG C, sterile filling under the pressure of 50MP, obtains the rice wine beverage of corn flavor.
Embodiment 3
The preparation method of the rice wine beverage of a kind of corn flavor, including the pre-treatment step to corn kernel, prepares after pretreatment
Raw material A is added the step preparing rice wine beverage to rice wine base-material by raw material A, and the described pre-treatment step to corn kernel is:
Step one, taking dry corn kernel and being laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C, places
32.5h, takes out corn kernel standby；
Step 2, corn kernel is crushed to the particle that granularity is 2mm, uses pneumatic separating to divide maize germ with remainder
From, it is 18% by maize germ and remainder rapid draing respectively to water content, standby；
Step 3, dried maize germ is steamed and fries to rufous and obvious corn fragrance can be smelt, take out and grind after cooling down
Mill, crosses 200 mesh sieves, obtains plus sieve and minus sieve, and wherein, minus sieve and peach colloidal solution mix according to the ratio of 1:10 and be placed on 2
Refrigerate 5h at DEG C and be frozen into g., jelly-like to mixed liquor, take out and be cut into the block that granularity is 5mm, be fruit；Plus sieve is used as rice
Stabilizer in Wine；
Step 4, repeatedly grinding the remainder described in step 2, crossing 200 mesh sieves, the screenings obtaining is corn
Starch, is used as the thickener in rice wine beverage, and oversize is the seed coat of corn, prepared fruit, stabilizer, thickener and
Seed coat is raw material A；
The described step by rice wine beverage prepared in raw material A interpolation to rice wine base-material is:
(1), take respectively in proportion rice wine base-material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, seed coat, fruit and
Pure water, wherein, according to weight ratio, described rice wine beverage is by rice wine base-material 45 parts, white granulated sugar 10 parts, light-coloured vinegar 4 parts, stabilizer 1
Part, thickener 2 parts, acidity regulator 0.025 part, seed coat 0.75 part, fruit 2.5 parts and pure water 70 parts；
(2), take dissolved in purified water white granulated sugar, add stabilizer and the thickener back that stirs to be slowly stirred limit and be heated to boiling
Rise, constantly boiling 10min, add light-coloured vinegar to stir when being cooled to 20 DEG C, obtain mixture, standby；
(3), rice wine base-material and mixture are carried out mixes to glutinous rice grain in rice wine base-material all to break up, add seed coat,
Fruit is slowly stirred uniformly, regulates pH value to 4.0 with acidity regulator, degassing, and sterile filling under low temperature obtains corn flavor
Rice wine beverage.
The preparation method of described rice wine base-material is cooled to room temperature after being carried out glutinous rice, soak, cook thoroughly, adds
Accounting for and cooking the distiller's yeast of rear glutinous rice weight 0.5% and be mixed with stirring just fermentation, fermentation temperature is 32 DEG C, a length of 30 little during fermentation
When, i.e. obtain rice wine base-material after being cooled to room temperature.
Described matrix is the coconut palm chaff being soaked by the cellulase aqueous solution of 0.01%.
The preparation method of described peach colloidal solution is to take dry peach gum to send out and remove impurity in the bubbly water of 20 DEG C, and bubble sends out a peach gum
Mixing whipping with drinking water according to the ratio that mass ratio is 3:6, beating to mixture is gel state, obtains peach colloidal solution.
Described rice wine beverage is at 5 DEG C, sterile filling under the pressure of 50MP, obtains the rice wine beverage of corn flavor.
Embodiment 4
The preparation method of the rice wine beverage of a kind of corn flavor, including the pre-treatment step to corn kernel, prepares after pretreatment
Raw material A is added the step preparing rice wine beverage to rice wine base-material by raw material A, and the described pre-treatment step to corn kernel is:
Step one, taking dry corn kernel and being laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C, places
34h, takes out corn kernel standby；
Step 2, corn kernel is crushed to the particle that granularity is 2mm, uses pneumatic separating to divide maize germ with remainder
From, it is 18% by maize germ and remainder rapid draing respectively to water content, standby；
Step 3, dried maize germ is steamed and fries to rufous and obvious corn fragrance can be smelt, take out and grind after cooling down
Mill, crosses 200 mesh sieves, obtains plus sieve and minus sieve, and wherein, minus sieve and peach colloidal solution mix according to the ratio of 1:10 and be placed on 2
Refrigerate 5h at DEG C and be frozen into g., jelly-like to mixed liquor, take out and be cut into the block that granularity is 5mm, be fruit；Plus sieve is used as rice
Stabilizer in Wine；
Step 4, repeatedly grinding the remainder described in step 2, crossing 200 mesh sieves, the screenings obtaining is corn
Starch, is used as the thickener in rice wine beverage, and oversize is the seed coat of corn, prepared fruit, stabilizer, thickener and
Seed coat is raw material A；
The described step by rice wine beverage prepared in raw material A interpolation to rice wine base-material is:
(1), take respectively in proportion rice wine base-material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, seed coat, fruit and
Pure water, wherein, according to weight ratio, described rice wine beverage is by rice wine base-material 40 parts, white granulated sugar 12 parts, light-coloured vinegar 4.5 parts, stabilizer
1.2 parts, thickener 2.5 parts, acidity regulator 0.04 part, seed coat 0.9 part, fruit 4 parts and pure water 75 parts；
(2), take dissolved in purified water white granulated sugar, add stabilizer and the thickener back that stirs to be slowly stirred limit and be heated to boiling
Rise, constantly boiling 10min, add light-coloured vinegar to stir when being cooled to 20 DEG C, obtain mixture, standby；
(3), rice wine base-material and mixture are carried out mixes to glutinous rice grain in rice wine base-material all to break up, add seed coat,
Fruit is slowly stirred uniformly, regulates pH value to 4.0 with acidity regulator, degassing, and sterile filling under low temperature obtains corn flavor
Rice wine beverage.
The preparation method of described rice wine base-material is cooled to room temperature after being carried out glutinous rice, soak, cook thoroughly, adds
Accounting for and cooking the distiller's yeast of rear glutinous rice weight 0.5% and be mixed with stirring just fermentation, fermentation temperature is 32 DEG C, a length of 30 little during fermentation
When, i.e. obtain rice wine base-material after being cooled to room temperature.
Described matrix is the coconut palm chaff being soaked by the cellulase aqueous solution of 0.01%.
The preparation method of described peach colloidal solution is to take dry peach gum to send out and remove impurity in the bubbly water of 20 DEG C, and bubble sends out a peach gum
Mixing whipping with drinking water according to the ratio that mass ratio is 3:6, beating to mixture is gel state, obtains peach colloidal solution.
Described rice wine beverage is at 5 DEG C, sterile filling under the pressure of 50MP, obtains the rice wine beverage of corn flavor.
Embodiment 5
The preparation method of the rice wine beverage of a kind of corn flavor, including the pre-treatment step to corn kernel, prepares after pretreatment
Raw material A is added the step preparing rice wine beverage to rice wine base-material by raw material A, and the described pre-treatment step to corn kernel is:
Step one, taking dry corn kernel and being laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C, places
35h, takes out corn kernel standby；
Step 2, corn kernel is crushed to the particle that granularity is 2mm, uses pneumatic separating to divide maize germ with remainder
From, it is 18% by maize germ and remainder rapid draing respectively to water content, standby；
Step 3, dried maize germ is steamed and fries to rufous and obvious corn fragrance can be smelt, take out and grind after cooling down
Mill, crosses 200 mesh sieves, obtains plus sieve and minus sieve, and wherein, minus sieve and peach colloidal solution mix according to the ratio of 1:10 and be placed on 2
Refrigerate 5h at DEG C and be frozen into g., jelly-like to mixed liquor, take out and be cut into the block that granularity is 5mm, be fruit；Plus sieve is used as rice
Stabilizer in Wine；
Step 4, repeatedly grinding the remainder described in step 2, crossing 200 mesh sieves, the screenings obtaining is corn
Starch, is used as the thickener in rice wine beverage, and oversize is the seed coat of corn, prepared fruit, stabilizer, thickener and
Seed coat is raw material A；
The described step by rice wine beverage prepared in raw material A interpolation to rice wine base-material is:
(1), take respectively in proportion rice wine base-material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, seed coat, fruit and
Pure water, wherein, according to weight ratio, described rice wine beverage is by rice wine base-material 55 parts, white granulated sugar 15 parts, light-coloured vinegar 5 parts, stabilizer
1.5 parts, thickener 3 parts, acidity regulator 0.05 part, seed coat 1 part, fruit 5 parts and pure water 80 parts；
(2), take dissolved in purified water white granulated sugar, add stabilizer and the thickener back that stirs to be slowly stirred limit and be heated to boiling
Rise, constantly boiling 10min, add light-coloured vinegar to stir when being cooled to 20 DEG C, obtain mixture, standby；
(3), rice wine base-material and mixture are carried out mixes to glutinous rice grain in rice wine base-material all to break up, add seed coat,
Fruit is slowly stirred uniformly, regulates pH value to 4.0 with acidity regulator, degassing, and sterile filling under low temperature obtains corn flavor
Rice wine beverage.
The preparation method of described rice wine base-material is cooled to room temperature after being carried out glutinous rice, soak, cook thoroughly, adds
Accounting for and cooking the distiller's yeast of rear glutinous rice weight 0.5% and be mixed with stirring just fermentation, fermentation temperature is 32 DEG C, a length of 30 little during fermentation
When, i.e. obtain rice wine base-material after being cooled to room temperature.
Described matrix is the coconut palm chaff being soaked by the cellulase aqueous solution of 0.01%.
The preparation method of described peach colloidal solution is to take dry peach gum to send out and remove impurity in the bubbly water of 20 DEG C, and bubble sends out a peach gum
Mixing whipping with drinking water according to the ratio that mass ratio is 3:6, beating to mixture is gel state, obtains peach colloidal solution.
Described rice wine beverage is at 5 DEG C, sterile filling under the pressure of 50MP, obtains the rice wine beverage of corn flavor.
Claims (5)
1. a preparation method for the rice wine beverage of corn flavor, including the pre-treatment step to corn kernel, makes after pretreatment
Raw material A, add raw material A to the step preparing rice wine beverage in rice wine base-material, it is characterised in that: described to corn kernel
Pre-treatment step is:
Step one, taking dry corn kernel and being laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C, places
30-35h, takes out corn kernel standby；
Step 2, corn kernel is crushed to the particle that granularity is 2mm, uses pneumatic separating to divide maize germ with remainder
From, it is 18% by maize germ and remainder rapid draing respectively to water content, standby；
Step 3, dried maize germ is steamed and fries to rufous and obvious corn fragrance can be smelt, take out and grind after cooling down
Mill, crosses 200 mesh sieves, obtains plus sieve and minus sieve, and wherein, minus sieve and peach colloidal solution mix according to the ratio of 1:10 and be placed on 2
Refrigerate 5h at DEG C and be frozen into g., jelly-like to mixed liquor, take out and be cut into the block that granularity is 5mm, be fruit；Plus sieve is used as rice
Stabilizer in Wine；
Step 4, repeatedly grinding the remainder described in step 2, crossing 200 mesh sieves, the screenings obtaining is corn
Starch, is used as the thickener in rice wine beverage, and oversize is the seed coat of corn, prepared fruit, stabilizer, thickener and
Seed coat is raw material A；
The described step by rice wine beverage prepared in raw material A interpolation to rice wine base-material is:
(1), take respectively in proportion rice wine base-material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, seed coat, fruit and
Pure water, wherein, according to weight ratio, described rice wine beverage by rice wine base-material 35-55 part, white granulated sugar 5-15 part, light-coloured vinegar 3-5 part,
Stabilizer 0.5-1.5 part, thickener 1-3 part, acidity regulator 0.01-0.05 part, seed coat 0.5-1 part, fruit 1-5 part and pure
Water 60-80 part；
(2), take dissolved in purified water white granulated sugar, add stabilizer and the thickener back that stirs to be slowly stirred limit and be heated to boiling
Rise, constantly boiling 10min, add light-coloured vinegar to stir when being cooled to 20 DEG C, obtain mixture, standby；
(3), rice wine base-material and mixture are carried out mixes to glutinous rice grain in rice wine base-material all to break up, add seed coat,
Fruit is slowly stirred uniformly, regulates pH value to 4.0 with acidity regulator, degassing, and sterile filling under low temperature obtains corn flavor
Rice wine beverage.
2. the preparation method of the rice wine beverage of a kind of corn flavor as claimed in claim 1, it is characterised in that: described rice wine base
The preparation method of material is cooled to room temperature after being carried out glutinous rice, soak, cook thoroughly, and addition accounts for and cooks rear glutinous rice weight
The distiller's yeast of 0.5% is mixed with stirring just fermentation, and fermentation temperature is 32 DEG C, during fermentation a length of 30 hours, is cooled to after room temperature i.e.
Obtain rice wine base-material.
3. the preparation method of the rice wine beverage of a kind of corn flavor as claimed in claim 1, it is characterised in that: described matrix is
The coconut palm chaff being soaked by the cellulase aqueous solution of 0.01%.
4. the preparation method of the rice wine beverage of a kind of corn flavor as claimed in claim 1, it is characterised in that: described peach colloidal solution
Preparation method be to take dry peach gum to send out and remove impurity in the bubbly water of 20 DEG C, bubble sends out peach gum with drinking water according to mass ratio
Ratio mixing for 3:6 is beaten, and beating to mixture is gel state, obtains peach colloidal solution.
5. the preparation method of the rice wine beverage of a kind of corn flavor as claimed in claim 1, it is characterised in that: described rice wine is drunk
Material is at 5 DEG C, sterile filling under the pressure of 50MP, obtains the rice wine beverage of corn flavor.
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| CN106085745B (en) | 2019-10-15 |
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