CN106350354A - Preparing method for rice wine with flower and fruit aromas - Google Patents
Preparing method for rice wine with flower and fruit aromas Download PDFInfo
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- CN106350354A CN106350354A CN201610756509.8A CN201610756509A CN106350354A CN 106350354 A CN106350354 A CN 106350354A CN 201610756509 A CN201610756509 A CN 201610756509A CN 106350354 A CN106350354 A CN 106350354A
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- flowers
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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
The invention provides a preparing method for rice wine with flower and fruit aromas. The preparing method comprises the steps that flower and fruit raw materials are dried and smashed, and flower and fruit powder is obtained, wherein flower and fruit raw materials are selected from one or more of roses, sweet-scented osmanthus, green plums, mint, strawberries, lemons and kiwi fruits; sticky rice is selected, steeped, steamed and cooled, and cooked sticky rice is obtained; the cooked sticky rice, distiller's yeast and the flower and fruit powder are mixed and saccharified, and mash is obtained, wherein the saccharifying temperature is 30-38 DEG C, and the saccharifying time is 30-40 h; the mash and yeast activated fluid are mixed for fermentation, wherein the fermentation temperature is 28-36 DEG C, and the fermentation time is 48-72 h; after fermentation, pressing, decoction with wine, ageing and sterilizing are carried out, and the rice wine with flower and fruit aromas is obtained. According to the preparing method, the flower and fruit powder and the cooked sticky rice are creatively fermented together, and fermentation is more thorough; the two steps of fermentation that distiller's yeast is added first for saccharification, and then the yeast activated fluid is added for fermentation are adopted, and thus the obtained rice wine is high in amino acid content and better in aroma and taste.
Description
Technical field
The present invention relates to food processing technology field, especially relate to the preparation method of flowers and fruits scented rice wine.
Background technology
Sticky rice wine is with Oryza glutinosa as primary raw material, through select rice, immersion, steaming and decocting, mixed song, fermentation, squeezing, clarification one
Plant the food with local characteristic." alcoholic strength is low, meter Xiang Nong is strongly fragrant, alcoholic strength is soft, nutrient health " is the general characteristic of rice wine.Grind
Study carefully and show, under raw material collective effect of the microorganism such as mycete, yeast and its enzyme in distillers yeast of steaming and decocting, starch is degraded to
The small molecule saccharide such as monosaccharide or oligosaccharide, the macromolecular substances such as protein and fat are degraded to peptides, aminoacid, organic acid etc.
Small-molecule substance, thus give the unique nutritional labeling of rice wine and local flavor.The traditional Chinese medical science thinks, rice wine sweet in the mouth is pungent, warm in nature, can promote to eat
Be intended to, quench one's thirst relieve summer heat, refresh oneself recover from fatigue, blood circulation promoting and blood stasis dispelling, cold relieving qi-restoratives, skin moistening.Therefore, proper amount of edible rice wine not only can meet human body
Multiple nutrition and certain health care demand, and to some chronic diseases, also there is auxiliary therapeutic action.First, the basic one-tenth of rice wine
Divide and include water, ethanol, saccharide, aminoacid, polypeptide, mineral, vitamin etc., for the heat ratio medicated beer of human body offer, wine
High.The content that rice wine contains lysine exceeds a lot than wine, medicated beer, and therefore rice wine has the good reputation of " liquid cake ".Its
Two, rice wine energy blood circulation promoting, prevents senile dementia, prevents blood pressure from raising and thrombosis, prevention of cardiovascular disease etc..Its
Three, drink appropriate rice wine and may advantageously facilitate galactopoiesiss, accelerate the discharge of postpartum women lochia and the reparation in uterus.Fourth,
Rice wine has functions that beauty treatment, promotes skin metabolism, prevents wrinkle from producing, and can indirectly suppress the formation of black speck, is one
Plant preferable beauty aids.
At present, with social development, alcoholic strength low, food development that is nutritious and having health care are trend.
Rice wine preparation method one class disclosed in prior art to add the traditional Chinese medicinal material raw materials such as Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Rehmanniae Preparata, Poria as representative, its taste
Excessively strong, Radix Rehmanniae Preparata, Fu Ling cannot be used for alcoholic drink, do not meet food safety specification, largely limit edible people
Group.Another kind of need, with fresh fruit as raw material, after fermentation of squeezing the juice, preparation process was limited by season, simultaneously its ferment past
Toward not exclusively, mouthfeel is bad.
Content of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of preparation method of flowers and fruits scented rice wine, this
Flowers and fruits scented rice wine amino acid content that the preparation method of the flowers and fruits scented rice wine of bright offer prepares is high, fragrance and in good taste.
The invention provides a kind of preparation method of flowers and fruits scented rice wine, comprising:
By flowers and fruits raw material stoving, pulverizing, obtain flowers and fruits powder, described flowers and fruits raw material is selected from Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Armeniaca mume Sieb., thin
One or more of lotus, Fructus Fragariae Ananssae, Fructus Citri Limoniae and Fructus actinidiae chinensiss；
By Oryza glutinosa through selecting rice, immersion, steaming and decocting, cooling to obtain glutinous rice；
Glutinous rice is mixed with distillers yeast, flowers and fruits powder, saccharifying, obtain mash, described saccharification temperature is 30～38 DEG C, described
Saccharificatinn period is 30～40h；
By mash and yeast activated liquid mixed fermentation, described fermentation temperature is 28～36 DEG C, described fermentation time is 48～
72h；
Flowers and fruits scented rice wine is obtained through squeezing, pan-fried wine, aging, sterilizing after fermentation.
Preferably, described drying is specially 75～80 DEG C of holding 1～3min, is cooled to 40～50 DEG C of holding 1～3h.
Preferably, described pulverize as being crushed to 10～20 mesh.
Preferably, described distillers yeast is koji.
Preferably, the weight ratio of described Oryza glutinosa and flowers and fruits powder is (35～40): (0.5～1.5).
Preferably, the weight ratio of described distillers yeast and flowers and fruits powder is (0.1～0.15): (0.5～1.5).
Preferably, described yeast activated liquid is adopted and is prepared with the following method: described fermentation liquid, water and yeast is mixed, control
Temperature processed is 28～36 DEG C, activates 1～2h.
Preferably, described aging, particularly as follows: the wine liquid decocted after drinking is cooled to 1～6 DEG C, is mixed with clarifier, 1～6 DEG C
Aging 20～25 days.
Preferably, the temperature of described pan-fried wine is 115～125 DEG C, and the time is 3～5s.
The invention provides a kind of flowers and fruits scented rice wine, the preparation method preparation described in the technical scheme of the claims
Obtain.
Compared with prior art, the invention provides a kind of preparation method of flowers and fruits scented rice wine, comprising: dry flowers and fruits raw material
Dry, pulverizing, obtains flowers and fruits powder, and described flowers and fruits raw material is selected from Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Armeniaca mume Sieb., Herba Menthae, Fructus Fragariae Ananssae, Fructus Citri Limoniae and Fructus actinidiae chinensiss
One or more of；By Oryza glutinosa through selecting rice, immersion, steaming and decocting, cooling to obtain glutinous rice；By glutinous rice and distillers yeast, flowers and fruits powder
Mixing, saccharifying, obtain mash, described saccharification temperature is 30～38 DEG C, described saccharificatinn period is 30～40h；By mash and yeast
Activating solution mixed fermentation, described fermentation temperature is 28～36 DEG C, and described fermentation time is 48～72h；Through squeezing after fermentation, decoct
Wine, aging, sterilizing obtain flowers and fruits scented rice wine.The employing flowers and fruits powder of novelty of the present invention is fermented together with glutinous rice, not only sends out
Ferment is more complete, and can also be without being limited it is easier to apply by fresh fruit season.The present invention using being initially charged distillers yeast saccharifying,
Then add the two-step fermentation of yeast activated liquid fermentation, with respect to the one-step fermentation of prior art, the rice wine obtaining not only amino
Acid content is high, and fragrance and mouthfeel more preferable.
Specific embodiment
The invention provides a kind of preparation method of flowers and fruits scented rice wine, comprising:
By flowers and fruits raw material stoving, pulverizing, obtain flowers and fruits powder, described flowers and fruits raw material is selected from Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Armeniaca mume Sieb., thin
One or more of lotus, Fructus Fragariae Ananssae, Fructus Citri Limoniae and Fructus actinidiae chinensiss；
By Oryza glutinosa through selecting rice, immersion, steaming and decocting, cooling to obtain glutinous rice；
Glutinous rice is mixed with distillers yeast, flowers and fruits powder, saccharifying, obtain mash, described saccharification temperature is 30～38 DEG C, described
Saccharificatinn period is 30～40h；
By mash and yeast activated liquid mixed fermentation, described fermentation temperature is 28～36 DEG C, described fermentation time is 48～
72h；
Flowers and fruits scented rice wine is obtained through squeezing, pan-fried wine, aging, sterilizing after fermentation.
The present invention, first by flowers and fruits raw material stoving, pulverizing, obtains flowers and fruits powder.In the present invention, described flowers and fruits raw material choosing
From one or more of Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Armeniaca mume Sieb., Herba Menthae, Fructus Fragariae Ananssae, Fructus Citri Limoniae and Fructus actinidiae chinensiss.The present invention is former for described flowers and fruits
Material is not defined, and can be fresh fruit, flower or dry fruit, dry flower, preferably dry fruit, dry flower.
In the present invention, described drying is preferably two-part oven drying method；Described drying is preferably specially 75～80 DEG C of holdings 1
～3min, is cooled to 40～50 DEG C of holding 1～3h.Wherein spend class to dry and be preferably 75～80 DEG C of holding 1～2min, be cooled to 40
～50 DEG C of holding 1～3h；Described fruit is dried and is preferably 75～80 DEG C of holding 2～3min, be cooled to 40～50 DEG C keep 1～
3h.Above-mentioned drying is to water content≤14%.
Pulverize after drying, be preferably crushed to 10～20 mesh.
The present invention adopts above-mentioned flowers and fruits powder wine brewing, and powder not only makes fermentation more thorough, is not also subject to the shadows such as pectin
Ring, and wide material sources, it is not subject to fresh fruit season limit, be more easy to apply.
In the present invention, by Oryza glutinosa through selecting rice, immersion, steaming and decocting, cooling to obtain glutinous rice.
In the present invention, described selecting rice, soaking preferably particularly as follows: removing deinsectization rice, mouldy rice and other visible foreign, it is clear
It is placed in water immersion after washing.The water yield of described immersion preferably flooded the grain of rice 18～22cm.Described water temperature is preferably 15～25 DEG C,
Described soak time is preferably 6～12h.
In the present invention, described steaming and decocting, preferably particularly as follows: the saturating heart will be soaked, does not have white core, drains away the water, and steams to well-done.
The container of described steaming is preferably meal braizing machine；Described vapor (steam) temperature is preferably 110～120 DEG C；Described pressure be preferably 0.1～
0.2mpa；The described steamed rice time is preferably 4～5min.
In the present invention, described cooling is preferably water drenching cooling, is preferably cooled to 30～35 DEG C.
The glutinous rice preparing is mixed by the present invention with distillers yeast, flowers and fruits powder, and saccharifying obtains mash, described saccharifying temperature
Spend for 30～38 DEG C, described saccharificatinn period is 30～40h.
In the present invention, described distillers yeast is preferably koji；The weight of described Oryza glutinosa and flowers and fruits powder than being preferably (35～
40): (0.5～1.5)；More preferably (36～38): (0.6～1.4)
The weight of described distillers yeast and flowers and fruits powder is than preferably (0.1～0.15): (0.5～1.5)；More preferably (0.11
～0.14): (0.6～1.4).
The present invention is not defined for described hybrid mode, hybrid mode well known to those skilled in the art.
In the present invention, the temperature of described saccharifying is preferably 32～36 DEG C, and described saccharificatinn period is preferably 32～38h.
The present invention increases the fragrance of rice wine through saccharifying so that starch based is preferably converted into sugar.
In the present invention, after saccharifying, by mash and yeast activated liquid mixed fermentation, described fermentation temperature is 28～36 DEG C,
Described fermentation time is 48～72h.
In the present invention, described yeast activated liquid preferably employs following method preparation: by described fermentation liquid, water and yeast
Mixing, controls temperature to be 28～36 DEG C, activates 1～2h.
The present invention is not defined for described hybrid mode, and stirring well known to those skilled in the art mixes.
In the present invention, described yeast is preferably saccharomyces cerevisiae；Described fermentation liquid is preferred with the weight ratio of saccharomyces cerevisiae
For (9～11): (0.08～0.1)；More preferably 10:(0.08～0.1).
The present invention adopts fermentation liquid to participate in the preparation of yeast activated liquid, not only directly using the sugar in fermentation liquid,
Without another sugaring slurry etc. so that activated yeast more preferably, can reduce the consumption of dry yeast, and it is follow-up so that yeast is rapidly adapted to
Fermentation liquid, suppression miscellaneous bacteria produces acid, makes sweat more safe.
In the present invention, described fermentation temperature is preferably 30～35 DEG C, and described fermentation time is preferably 50～70h.
The present inventor's novelty using being initially charged flowers and fruits powder and distillers yeast solid fermentation, then add yeast activated liquid to carry out
The two-step fermentation of liquid fermentation, with respect to the one-step fermentation of prior art, the rice wine odor type obtaining and mouthfeel are more preferable.
The present invention preferably obtains flowers and fruits scented rice wine through squeezing, pan-fried wine, aging, sterilizing after fermentation.
The present invention is not defined for described squeezing, squeezing mode well known to those skilled in the art.After squeezing
Filter through filter type well known to those skilled in the art, standby.
In the present invention, the temperature of described pan-fried wine is 115～125 DEG C, and the time is 3～5s.
It is for avoiding the microorganisms such as yeast, antibacterial to continue fermentation that the present invention decocts wine using above-mentioned instantaneous ultrahigh-temperature sterilization technique
And reduce the loss of nutrient substance to greatest extent.
The present invention, is mixed with clarifier preferably particularly as follows: the wine liquid decocted after drinking is cooled to 1～6 DEG C using aging process,
1～6 DEG C of aging 20～25 days.
Clarifier of the present invention is preferably yellow wine clarifier.The quality of described clarifier is preferably the wine decocted after drinking
The 2 of liquid～5 ‰.
Make wine liquid clear through the low temperature aging process of the present invention, flowers and fruits are fragrant and aroma is more coordinated, soft, old
Wine process avoids miscellaneous bacteria and causes wine liquid to go bad.
Rice wine good for aging is filtered, sterilizing, obtain rice wine finished product.In the present invention, described sterilizing is preferably 75～85
DEG C, 20～25min.
The invention provides a kind of flowers and fruits scented rice wine, the preparation method preparation described in the technical scheme of the claims
Obtain.
The invention provides a kind of preparation method of flowers and fruits scented rice wine, comprising: by flowers and fruits raw material stoving, pulverizing, spent
Fruit powder end, described flowers and fruits raw material is selected from one or more of Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Armeniaca mume Sieb., Herba Menthae, Fructus Fragariae Ananssae, Fructus Citri Limoniae and Fructus actinidiae chinensiss；
By Oryza glutinosa through selecting rice, immersion, steaming and decocting, cooling to obtain glutinous rice；Glutinous rice is mixed with distillers yeast, flowers and fruits powder, saccharifying, obtain wine with dregs
Liquid, described saccharification temperature is 30～38 DEG C, and described saccharificatinn period is 30～40h；By mash and yeast activated liquid mixed fermentation, institute
State fermentation temperature and be 28～36 DEG C, described fermentation time is 48～72h；Spent through squeezing, pan-fried wine, aging, sterilizing after fermentation
Fruital rice wine.The employing flowers and fruits powder of novelty of the present invention is fermented together with glutinous rice, not only ferments more complete, and also can
Not limited it is easier to apply by fresh fruit season.The present invention, using being initially charged distillers yeast saccharifying, then adds yeast activated liquid to send out
The two-step fermentation of ferment, with respect to the one-step fermentation of prior art, the not only high 20-40% of amino acid content, and the rice wine obtaining
Fragrance and mouthfeel are more preferable.
Present invention preferably employs following manner carries out gc-ms mensure to the rice wine preparing, concrete operations are as follows:
1) sample treatment
Take 100ml rice wine sample, add the 3- capryl alcohol 1.0ml that concentration is 1.0mg/ml, use 60ml, 40ml and 30ml successively
Dichloromethane extraction, merge lower floor organic faciess, add appropriate anhydrous sodium sulfate, after mixing, be placed in standing in 4 DEG C of refrigerator
12h.After filtration, filtrate is evaporated to 10ml in 22 DEG C, is repeated 2 times and so that it is dehydrated fully, using dchloromethane 10
Times, carry out gc-ms analysis after organic membrane filtration.
2) gc-ms condition
The injector temperature of chromatography of gases (gc) is 280 DEG C, and sample introduction pattern is shunting, and split ratio is 5.0；Initial column temperature 40
DEG C, keep 5, min, 120 DEG C of holding 5min are raised to 10 DEG C/min, then 290 DEG C of holding 5min are raised to 10 DEG C/min；Carrier gas
(he) flow velocity is 1.0ml/min；Sample size is 1 μ l.The electronic intensity of mass spectrum (ei) is 70ev, and ion stream temperature is 200 DEG C, sweeps
Retouching scope is 40-500amu.
In order to further illustrate the present invention, the preparation method to the flowers and fruits scented rice wine that the present invention provides with reference to embodiments
It is described in detail.
Embodiment 1
The component of Flos Osmanthi Fragrantis rice wine with the consumption in 100kg product is: Oryza glutinosa 35kg, Flos Osmanthi Fragrantis 0.5kg (dry powder), koji
0.1kg, dry yeast 0.08kg.
Flos Osmanthi Fragrantis are selected, 75 DEG C of holding 2min, after being cooled to 40 DEG C of holding 1h drying, 6-10 mesh sieve crossed in its coarse pulverization,
Standby.
Oryza glutinosa, through removing deinsectization rice, mouldy rice and other visible foreign, is added to the water and flooded grain of rice 20cm, 15 DEG C of water temperature, soaks
8h；In meal braizing machine, steamed rice thickness is 3cm, and vapor (steam) temperature is 110 DEG C, and pressure is 0.1mpa, steaming and decocting 5min；Water drenching is cooled to
30 DEG C, obtain glutinous rice.
Glutinous rice is spread koji, spreads Flos Osmanthi Fragrantis powder, mixes meal uniformly, enters fermenting cellar, temperature control is 30 DEG C, is scheduled to last
30h saccharifying, obtains fermentation liquid.
Take above-mentioned fermentation liquid 10kg, sterilized water 60kg, after stirring mixing, control temperature at 28 DEG C, add dry ferment of making wine
Female 0.08kg, carries out activated yeast 2 hours, obtains yeast activated liquid.By the mash after saccharifying, add yeast activated liquid, carry out
Schedule to last the fermentation of 48h, temperature control is 28 DEG C.
Squeeze and filter is carried out to the wine liquid after the completion of fermentation, then decocts wine: 121 DEG C, 4s sterilizing are carried out to the wine liquid of squeezing,
Cooling.The wine liquid decocted after drinking is cooled further to 2 DEG C, is simultaneously introduced the 2 ‰ special clarifier of compounding yellow wine, enters after stirring
Tank aging 20 days, 3 DEG C of aging temperature.By the good rice wine juice of aging through filtering bottling, in 85 DEG C of 20min that sterilize, cooling, as osmanthus
Flower rice wine finished product.
Embodiment 2
The component of Flos Rosae Rugosae rice wine with the consumption in 100kg product is: Oryza glutinosa 40kg, Flos Rosae Rugosae (dry powder) 1.5kg, koji
0.15kg, dry yeast 0.1kg.
Selected for Flos Rosae Rugosae 75 DEG C are kept 2min, after being cooled to 40 DEG C of holding 1h drying, 6-10 mesh is crossed in its coarse pulverization
Sieve, standby.
Oryza glutinosa, through removing deinsectization rice, mouldy rice and other visible foreign, is added to the water and flooded grain of rice 20cm, 15 DEG C of water temperature, soaks
8h；In meal braizing machine, steamed rice thickness is 4cm, and vapor (steam) temperature is 115 DEG C, and pressure is 0.2mpa, steaming and decocting 5min；Water drenching is cooled to
30 DEG C, obtain glutinous rice.
Glutinous rice is spread koji, spreads Flos Rosae Rugosae end, mixes meal uniformly, enters fermenting cellar, temperature control is 35 DEG C, is scheduled to last
35h diastatic fermentation, obtains fermentation liquid.
Take above-mentioned fermentation liquid 10kg, sterilized water 60kg, after stirring mixing, control temperature at 30 DEG C, add dry ferment of making wine
Female 0.1kg, carries out activated yeast 2 hours, obtains yeast activated liquid.By the mash after saccharifying, add yeast activated liquid, enter behavior
The fermentation of phase 60h, temperature control is 30 DEG C.
Squeeze and filter is carried out to the wine liquid after the completion of fermentation, then decocts wine: 121 DEG C, 4s sterilizing are carried out to the wine liquid of squeezing,
Cooling.The wine liquid decocted after drinking is cooled further to 5 DEG C, is simultaneously introduced the 3 ‰ special clarifier of compounding yellow wine, enters after stirring
Tank aging 20 days, 5 DEG C of aging temperature.By the good rice wine juice of aging through filtering bottling, in 85 DEG C of 20min that sterilize, cooling, as rose
Rare colored rice wine finished product.
Embodiment 3
The component of Armeniaca mume Sieb. Herba Menthae rice wine with the consumption in 100kg product is: Oryza glutinosa 38kg, Armeniaca mume Sieb. (dry powder) 0.5kg, Herba Menthae
(dry powder) 0.3kg, koji 0.1kg, dry yeast 0.08kg.
By selected to Armeniaca mume Sieb. piece, Herba Menthae rear 80 DEG C of holding 3min, be cooled to 40 DEG C keep 2h to dry, dry after, it is thick
Pulverize, cross 6-10 mesh sieve, standby.
Oryza glutinosa, through removing deinsectization rice, mouldy rice and other visible foreign, is added to the water and flooded grain of rice 20cm, 15 DEG C of water temperature, soaks
8h；In meal braizing machine, steamed rice thickness is 3cm, and vapor (steam) temperature is 110 DEG C, and pressure is 0.1mpa, steaming and decocting 5min；Water drenching is cooled to
30 DEG C, obtain glutinous rice.
Glutinous rice is spread koji, spreads Armeniaca mume Sieb. powder and Herba Menthae powder, mixes meal uniformly, enters fermenting cellar, temperature control is 38 DEG C,
Carry out 3h diastatic fermentation by a definite date, obtain fermentation liquid.
Take above-mentioned fermentation liquid 10kg, sterilized water 60kg, after stirring mixing, control temperature at 36 DEG C, add dry ferment of making wine
Female 0.08kg, carries out activated yeast 2 hours, obtains yeast activated liquid.By the mash after saccharifying, add yeast activated liquid, carry out
Schedule to last the fermentation of 72h, temperature control is 36 DEG C.
Squeeze and filter is carried out to the wine liquid after the completion of fermentation, then decocts wine: 121 DEG C, 4s sterilizing are carried out to the wine liquid of squeezing,
Cooling.The wine liquid decocted after drinking is cooled further to 6 DEG C, is simultaneously introduced the 5 ‰ special clarifier of compounding yellow wine, enters after stirring
Tank aging 20 days, 6 DEG C of aging temperature.The good rice wine juice of aging, through filtering bottling, in 85 DEG C of 20min that sterilize, cools down, as Herba Menthae
Armeniaca mume Sieb. rice wine finished product.
According to the method described in the present invention gc-ms mensure is carried out to the above-mentioned Herba Menthae Armeniaca mume Sieb. rice wine for preparing, obtains 35 kinds
Aroma component, wherein, ethyl acetate accounts for the 3.78% of aroma component gross mass；Ethyl lactate accounts for aroma component gross mass
3.01%, acetic acid accounts for the 0.92% of aroma component gross mass, and butanoic acid diethylester accounts for the 0.185% of aroma component gross mass, benzene second
Alcohol accounts for the 0.57% of aroma component gross mass.Above-mentioned key odorant component cooperation is so that the rice wine for preparing of the present invention
Odor type is more preferably.
Embodiment 4
The component of Fructus Citri Limoniae rice wine with the consumption in 100kg product is: Oryza glutinosa 40kg, Fructus Citri Limoniae (dry powder) 1.5kg, koji
0.15kg, dry yeast 0.1kg.
Will selected for lemon tablet after, 80 DEG C of holding 3min, be cooled to 40 DEG C and keep 2h to dry, 6-10 is crossed in its coarse pulverization
Mesh sieve, standby.
Oryza glutinosa, through removing deinsectization rice, mouldy rice and other visible foreign, is added to the water and flooded grain of rice 20cm, 15 DEG C of water temperature, soaks
8h；In meal braizing machine, steamed rice thickness is 3cm, and vapor (steam) temperature is 110 DEG C, and pressure is 0.1mpa, steaming and decocting 5min；Water drenching is cooled to
30 DEG C, obtain glutinous rice.
Glutinous rice is spread distillers yeast, Fructus Citri Limoniae powder, mixes meal uniformly, enters fermenting cellar, temperature control is 30 DEG C, carry out 30h sugar by a definite date
Change fermentation, obtain fermentation liquid.
Take above-mentioned fermentation liquid 10kg, sterilized water 60kg, after stirring mixing, control temperature at 28 DEG C, add dry ferment of making wine
Female 0.08kg, carries out activated yeast 2 hours, obtains yeast activated liquid.By the mash after saccharifying, add yeast activated liquid, carry out
Schedule to last the fermentation of 48h, temperature control is 28 DEG C.
Squeeze and filter is carried out to the wine liquid after the completion of fermentation, then decocts wine: 121 DEG C, 4s sterilizing are carried out to the wine liquid of squeezing,
After cooling.The wine liquid decocted after drinking is cooled further to 3 DEG C, is simultaneously introduced the 2 ‰ special clarifier of compounding yellow wine, after stirring
Enter tank aging 20 days, 3 DEG C of aging temperature.The good rice wine juice of aging, through filtering bottling, in 85 DEG C of 20min that sterilize, cools down, as lemon
Lemon rice wine finished product.
Embodiment 5
The component of Fructus Fragariae Ananssae rice wine with the consumption in 100kg product is: Oryza glutinosa 35kg, Fructus Fragariae Ananssae (dry powder) 1.0kg, koji
0.1kg, dry yeast 0.08kg.
By selected for strawberry slice rear 80 DEG C of holding 3min, it is cooled to 40 DEG C and keeps 2h to dry, 6-10 mesh is crossed in its coarse pulverization
Sieve, standby.
Oryza glutinosa, through removing deinsectization rice, mouldy rice and other visible foreign, is added to the water and flooded grain of rice 20cm, 15 DEG C of water temperature, soaks
8h；In meal braizing machine, steamed rice thickness is 3cm, and vapor (steam) temperature is 110 DEG C, and pressure is 0.1mpa, steaming and decocting 5min；Water drenching is cooled to
30 DEG C, obtain glutinous rice.
Glutinous rice is spread distillers yeast, Fructus Fragariae Ananssae powder, mixes meal uniformly, enters fermenting cellar, temperature control is 38 DEG C, carry out 35h sugar by a definite date
Change fermentation, obtain fermentation liquid.
Take above-mentioned fermentation liquid 10kg, sterilized water 60kg, after stirring mixing, control temperature at 28-36 DEG C, add wine brewing dry
Yeast 0.08kg, carries out activated yeast 2 hours, obtains yeast activated liquid.By the mash after saccharifying, add yeast activated liquid, enter
The fermentation of behavior phase 48h, temperature control is 28 DEG C.
Squeeze and filter is carried out to the wine liquid after the completion of fermentation, then decocts wine: 121 DEG C, 4s sterilizing are carried out to the wine liquid of squeezing,
Cooling.The wine liquid decocted after drinking is cooled further to 1 DEG C, is simultaneously introduced the 2 ‰ special clarifier of compounding yellow wine, enters after stirring
Tank aging 20 days, 6 DEG C of aging temperature.The good rice wine juice of aging, through filtering bottling, in 85 DEG C of 20min that sterilize, cools down, as Fructus Fragariae Ananssae
Rice wine finished product.
Embodiment 6
The component of Kiwifruit rice wine with the consumption in 100kg product is: Oryza glutinosa 35kg, Fructus actinidiae chinensiss (dry powder) 1.0kg, sweet wine
Bent 0.1kg, dry yeast 0.08kg.
By selected for kiwifruit piece, dry after, 6-10 mesh sieve is crossed in its coarse pulverization, standby.
Oryza glutinosa, through removing deinsectization rice, mouldy rice and other visible foreign, is added to the water and flooded grain of rice 20cm, 15 DEG C of water temperature, soaks
8h；In meal braizing machine, steamed rice thickness is 3cm, and vapor (steam) temperature is 110 DEG C, and pressure is 0.1mpa, steaming and decocting 5min；Water drenching is cooled to
30 DEG C, obtain glutinous rice.
Glutinous rice spreads distillers yeast, kiwi fruit powder, mixes meal uniformly, enters fermenting cellar, temperature control is 30 DEG C, carries out 35h sugar by a definite date
Change fermentation, obtain fermentation liquid.
Take above-mentioned fermentation liquid 10kg, sterilized water 60kg, after stirring mixing, control temperature at 28 DEG C, add dry ferment of making wine
Female 0.08kg, carries out activated yeast 2 hours, obtains yeast activated liquid.By the mash after saccharifying, add yeast activated liquid, carry out
Schedule to last the fermentation of 72h, temperature control is 35 DEG C.
Squeeze and filter is carried out to the wine liquid after the completion of fermentation, then decocts wine: 121 DEG C, 4s sterilizing are carried out to the wine liquid of squeezing,
Cooling.The wine liquid decocted after drinking is cooled further to 5 DEG C, is simultaneously introduced the special clarifier of compounding yellow wine of 2-5 ‰, after stirring
Enter tank aging 20 days, 5 DEG C of aging temperature.The good rice wine juice of aging, through filtering bottling, in 85 DEG C of 20min that sterilize, cools down, as Mi
Monkey Fructus Persicae rice wine finished product.
Embodiment 7
Using instruments such as automatic amino acid analyzer, Atomic Absorption, using gb/t5009.124-2003, gb28050-
2011st, gb5009.5-2010, gb/t5009.6-2003, gb/t5009.91-2003 prepare to the embodiment of the present invention 1～6
The aminoacid of rice wine, energy, protein, carbohydrate content be measured, as shown in table 1, table 1 is that the present invention is real to result
Apply the rice wine aminoacid that example 1～6 prepares, energy, protein, carbohydrate content measurement result.
Table 1 be the embodiment of the present invention 1～6 and comparative example 1 prepare rice wine aminoacid, energy, protein, carbon aquation
Compound assay result
Embodiment 8
According to qb/t1981-94 alcoholic drink mixed with fruit juice standard, the color and luster of rice wine sample that the embodiment of the present invention is prepared, clarification
Degree, fragrance, flavour and style index are scored, and as shown in table 2, table 2 is sense organ evaluating meter.
Table 2 sense organ evaluating meter
10 sensory evaluation personnel, the rice wine embodiment of the present invention 1～6 being prepared using the sense organ evaluating meter of table 2
Scored, as shown in table 3, the rice wine that table 3 prepares for the embodiment of the present invention 1～6 carries out appraisal result to result.
The rice wine that table 3 prepares for the embodiment of the present invention 1～6 carries out appraisal result
The above is only the preferred embodiment of the present invention it is noted that ordinary skill people for the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of flowers and fruits scented rice wine, comprising:
By flowers and fruits raw material stoving, pulverizing, obtain flowers and fruits powder, described flowers and fruits raw material is selected from Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Armeniaca mume Sieb., Herba Menthae, grass
One or more of the certain kind of berries, Fructus Citri Limoniae and Fructus actinidiae chinensiss；
By Oryza glutinosa through selecting rice, immersion, steaming and decocting, cooling to obtain glutinous rice；
Glutinous rice is mixed with distillers yeast, flowers and fruits powder, saccharifying, obtain mash, described saccharification temperature is 30～38 DEG C, described saccharifying
Time is 30～40h；
By mash and yeast activated liquid mixed fermentation, described fermentation temperature is 28～36 DEG C, and described fermentation time is 48～72h；
Flowers and fruits scented rice wine is obtained through squeezing, pan-fried wine, aging, sterilizing after fermentation.
2. the preparation method of flowers and fruits scented rice wine according to claim 1 is it is characterised in that described drying is specially 75～80
DEG C keep 1～3min, be cooled to 40～50 DEG C holding 1～3h.
3. flowers and fruits scented rice wine according to claim 1 preparation method it is characterised in that described pulverizing be crushed to 10～
20 mesh.
4. the preparation method of flowers and fruits scented rice wine according to claim 1 is it is characterised in that described distillers yeast is koji.
5. the preparation method of flowers and fruits scented rice wine according to claim 1 is it is characterised in that described Oryza glutinosa and flowers and fruits powder
Weight ratio is (35～40): (0.5～1.5).
6. the preparation method of flowers and fruits scented rice wine according to claim 1 is it is characterised in that described distillers yeast and flowers and fruits powder
Weight ratio is (0.1～0.15): (0.5～1.5).
7. the preparation method of flowers and fruits scented rice wine according to claim 1 is it is characterised in that described yeast activated liquid is using such as
Lower section method preparation: described fermentation liquid, water and yeast are mixed, controls temperature to be 28～36 DEG C, activate 1～2h.
8. the preparation method of flowers and fruits scented rice wine according to claim 1 will be it is characterised in that described aging will be particularly as follows: will decoct
Wine liquid after drinking is cooled to 1～6 DEG C, mixes with clarifier, 1～6 DEG C of aging 20～25 days.
9. the preparation method of flowers and fruits scented rice wine according to claim 1 is it is characterised in that the temperature of described pan-fried wine is 115
～125 DEG C, the time is 3～5s.
10. a kind of flowers and fruits scented rice wine is it is characterised in that the preparation method described in claim 1～9 any one is prepared into
Arrive.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108285848A (en) * | 2018-04-08 | 2018-07-17 | 孔英戈 | A kind of semi-sweet cider and preparation method thereof |
| CN108315138A (en) * | 2018-03-31 | 2018-07-24 | 哈尔滨伟平科技开发有限公司 | A kind of production method of wine fermented with osmanthus flower |
| CN109055093A (en) * | 2018-08-24 | 2018-12-21 | 姚志宇 | A kind of fermentation processing method of rhizoma polygonati-flowers-ginseng rice wine |
| CN109810867A (en) * | 2018-12-29 | 2019-05-28 | 武夷学院 | A kind of fermentation preparation of sweet osmanthus leaf of bamboo pure mellow wine |
| CN111328966A (en) * | 2018-12-19 | 2020-06-26 | 湖北生龙清米酒股份有限公司 | Rice wine fermented glutinous rice dumpling and manufacturing method thereof |
| CN112522050A (en) * | 2020-12-28 | 2021-03-19 | 湖北爽露爽食品股份有限公司 | Brewing method of sake |
| CN114214149A (en) * | 2021-12-30 | 2022-03-22 | 味动力酒业有限公司 | Preparation process of green plum fermented wine and product thereof |
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| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102604796A (en) * | 2012-04-17 | 2012-07-25 | 云南知味园食品有限公司 | Preparation method of fermentation type plant flower rice wine |
| CN105400665A (en) * | 2015-11-26 | 2016-03-16 | 武汉武达博硕园科技有限公司 | Method for preparing contamination-free sweet osmanthus honey beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102604796A (en) * | 2012-04-17 | 2012-07-25 | 云南知味园食品有限公司 | Preparation method of fermentation type plant flower rice wine |
| CN105400665A (en) * | 2015-11-26 | 2016-03-16 | 武汉武达博硕园科技有限公司 | Method for preparing contamination-free sweet osmanthus honey beverage |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315138A (en) * | 2018-03-31 | 2018-07-24 | 哈尔滨伟平科技开发有限公司 | A kind of production method of wine fermented with osmanthus flower |
| CN108285848A (en) * | 2018-04-08 | 2018-07-17 | 孔英戈 | A kind of semi-sweet cider and preparation method thereof |
| CN109055093A (en) * | 2018-08-24 | 2018-12-21 | 姚志宇 | A kind of fermentation processing method of rhizoma polygonati-flowers-ginseng rice wine |
| CN111328966A (en) * | 2018-12-19 | 2020-06-26 | 湖北生龙清米酒股份有限公司 | Rice wine fermented glutinous rice dumpling and manufacturing method thereof |
| CN109810867A (en) * | 2018-12-29 | 2019-05-28 | 武夷学院 | A kind of fermentation preparation of sweet osmanthus leaf of bamboo pure mellow wine |
| CN112522050A (en) * | 2020-12-28 | 2021-03-19 | 湖北爽露爽食品股份有限公司 | Brewing method of sake |
| CN114214149A (en) * | 2021-12-30 | 2022-03-22 | 味动力酒业有限公司 | Preparation process of green plum fermented wine and product thereof |
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