CN106635608A - Preparation method of functional rice wine - Google Patents

Abstract

The invention relates to a preparation method of functional rice wine. The preparation method comprise six steps including raw material treatment, rice immersing, holothurian treatment, holothurian rice steaming, fermentation, and obtaining of a finished product; wherein the raw materials are treated, and are immersed, holothurian is treated, and the finished product is obtained via fermentation. The preparation method is simple; equipment is easily available; the functional rice wine possesses the flavor of Jimo rice wine, and the nutrients of holothurian; product healthcare effect is improved; and mouthfeel is unique.

Description

A kind of preparation method of function wine

Technical field：

The invention belongs to field of wine producing technology, is related to a kind of addition sea cucumber raw material and prepares The technique of wine, particularly a kind of preparation method of function wine.

Background technology：

Wine be yellow rice wine be China special product, have a long history, and nutritive value is high, Liquid cake is referred to as by nutritionist, with beer, grape wine and claims the great Gu wine of the world three, wine With glutinous rice, Jing rice, milled glutinous broomcorn millet as raw material, alcohol content, typically 14%～20%, is low wine Brew alcoholic beverages, and Ji Me Lao Jiu is one of ancient yellow rice wine kind of China, is the treasure in yellow rice wine, its Brewageing history has more than 2000 years, and formal record starts from Northern Song Dynasty, Ji Me Lao Jiu unique flavor, It is nutritious, it is mellow tasty and refreshing, relax the muscles and stimulate the blood circulation, strengthening the spleen and stomach, tonifying Qi are reposed, anti-ageing lengthen one's life Deng effect；And sea cucumber is just edible as a kind of high invigorant of nutritive value since ancient times, Sea cucumber is natural nutrition treasure-house, containing a high proportion of protein, abundant vitamin and to people The beneficial various trace elements of body, the species of nutrient content is up to kind more than 50, beche-de-mer pair Body has various benefits, brain tonic and intelligence development, passage, nourishing blood, prevention of cardiovascular disease, enhancing human body Immunity etc.；Nutritious sea cucumber will rationally be added in wine preparation process, fabricated Into not only meeting various nutrient contents necessary to human body but also there is the sea cucumber of health care and health maintenance effect Wine, it will by the consistent accreditation of people.

The content of the invention：

It is an object of the invention to the shortcoming for overcoming prior art to exist, seeks to design a kind of addition The technique that sea cucumber raw material prepares function wine.

To achieve these goals, preparation technology of the invention includes Feedstock treating, rice dipping, sea Consider and handle reason, sea cucumber steamed rice, fermentation and six steps of finished product：

(1) Feedstock treating：The primary raw material glutinous rice and rice for brewageing wine is selected first, it is glutinous Rice is 1 with the weight ratio of rice:2, the grain of rice wants pure white plentiful, size neat, then by big rice grain pattern Cross the pure white that fat and protein removal, the i.e. rice for containing outer layer is processed in husk rice.

(2) rice dipping：Rice after pure white is soaked 1～2 day with Laoshan Chinese medical stone water, rice is inhaled After sufficient moisture, drain away the water standby.

(3) process of fresh sea cucumber：Take fresh and alive sea cucumbers and first clean ginseng body with light salt brine, then with cutting Knife is cut off from the belly of sea cucumber, releases the water sand enteric thing in its internal organ, is then rushed with clear water After wash clean and it is put into boiling water and quick-boils water 2～4 minutes, picks up to be placed in cold water and cool down, will be cold But sea cucumber be put into pressure cooker add clear water cross sea cucumber, by the boiled rear temperature control 100 of water～ 120 DEG C of high pressure are vexed 10～20 minutes, then stop heating and natural cooling, and taking-up has boiled soft And the sea cucumber after cooling down is put into 0～5 DEG C of pure water and refrigerates, become within 3～4 days to sea cucumber big change It is soft, to change the pure water for once adding 0～5 DEG C every 20～30 hours during this period, with Anti- sea cucumber rots, and must send out Stichopus japonicus (processed).

(4) sea cucumber steamed rice：A sea cucumber for making is cut into the particle of grain of rice size with vegetable-chopper, Ratio of the sea cucumber according to weight than 3～5% is added in the rice dipping for draining away the water, and is steamed with meal braizing machine Meal, boiling 20～25 minutes to it is outer it is hard in it is soft, it is loose not paste without sandwich, it is thoroughly and not rotten, Uniformity, in pot meal put to it is fast cool when take the dish out of the pot again, meal is broken up after taking the dish out of the pot；Disk is spread out again Dry in the air to less than 28 DEG C and enter tank.

(5) ferment：Sea cucumber rice is put into fermentation tank, is added according to weight than 10～15% Wheat koji, 10～15% distiller's yeast is eventually adding the Laoshan Chinese medical stone water flushed with sea cucumber rice, And be well mixed, temperature control falls tank after 10～12 hours at 24～26 DEG C, heats up and controls 30～31 DEG C of temperature enters main fermentation stage, and stirring and adjusting control temperature, and fermentation time 3～ 5 days, after main fermentation, fermentation trend was delayed weak, you can with regard to distiller's wort move into after fermentation tank, At 15～18 DEG C, standing for fermentation 20～30 days makes yeast further ferment to control temperature, and Improve the local flavor of wine.

(6) finished product：After after fermentation terminates, liquid is separated with solid with plate and frame type filter-press, Allow wine liquid to clarify 1～2 day for 0～5 DEG C in low temperature, then extract supernatant and filtered, then pump Enter 80～85 DEG C of disinfection tank temperature control to sterilize 20～30 minutes, kill the saccharomycete in wine and bacterium, Carry out filling after sterilizing, and tightly pack, put ageing in storage, obtain function wine finished product.

Compared with prior art, its preparation process is simple, equipment is easy to get the present invention, existing Jimo The local flavor of wine with the addition of the nutrition of sea cucumber again, and improve health care and the health maintenance effect of product, Mouthfeel is unique.

Specific embodiment：

Below by embodiment, the invention will be further described.

Embodiment：

The function wine technique that the present embodiment is related to include Feedstock treating, rice dipping, sea cucumber process, Sea cucumber steamed rice, fermentation and six steps of finished product：

(1) Feedstock treating：The primary raw material glutinous rice and rice for brewageing wine is selected first, it is glutinous Rice is 1 with the weight ratio of rice:2, the grain of rice wants pure white plentiful, size neat, then by big rice grain pattern Cross the pure white that fat and protein removal, the i.e. rice for containing outer layer is processed in husk rice.

(2) rice dipping：Rice after pure white is soaked 1～2 day with Laoshan Chinese medical stone water, rice is inhaled After sufficient moisture, drain away the water standby.

(3) process of fresh sea cucumber：Take fresh and alive sea cucumbers and first clean ginseng body with light salt brine, then with cutting Knife is cut off from the belly of sea cucumber, releases the water sand enteric thing in its internal organ, is then rushed with clear water After wash clean and it is put into boiling water and quick-boils water 2～4 minutes, picks up to be placed in cold water and cool down, will be cold But sea cucumber be put into pressure cooker add clear water cross sea cucumber, by the boiled rear temperature control 100 of water～ 120 DEG C of high pressure are vexed 10～20 minutes, then stop heating and natural cooling, and taking-up has boiled soft And the sea cucumber after cooling down is put into 0～5 DEG C of pure water and refrigerates, become within 3～4 days to sea cucumber big change It is soft, to change the pure water for once adding 0～5 DEG C every 20～30 hours during this period, with Anti- sea cucumber rots, and must send out Stichopus japonicus (processed).

(4) sea cucumber steamed rice：A sea cucumber for making is cut into the particle of grain of rice size with vegetable-chopper, Ratio of the sea cucumber according to weight than 3～5% is added in the rice dipping for draining away the water, and is steamed with meal braizing machine Meal, boiling 20～25 minutes to it is outer it is hard in it is soft, it is loose not paste without sandwich, it is thoroughly and not rotten, Uniformity, in pot meal put to it is fast cool when take the dish out of the pot again, meal is broken up after taking the dish out of the pot；Disk is spread out again Dry in the air to less than 28 DEG C and enter tank.

(5) ferment：Sea cucumber rice is put into fermentation tank, is added according to weight than 10～15% Wheat koji, 10～15% distiller's yeast is eventually adding the Laoshan Chinese medical stone water flushed with sea cucumber rice, And be well mixed, temperature control falls tank after 10～12 hours at 24～26 DEG C, heats up and controls 30～31 DEG C of temperature enters main fermentation stage, and stirring and adjusting control temperature, and fermentation time 3～ 5 days, after main fermentation, fermentation trend was delayed weak, you can with regard to distiller's wort move into after fermentation tank, At 15～18 DEG C, standing for fermentation 20～30 days makes yeast further ferment to control temperature, and Improve the local flavor of wine.

(6) finished product：After after fermentation terminates, liquid is separated with solid with plate and frame type filter-press, Allow wine liquid to clarify 1～2 day for 0～5 DEG C in low temperature, then extract supernatant and filtered, then pump Enter 80～85 DEG C of disinfection tank temperature control to sterilize 20～30 minutes, kill the saccharomycete in wine and bacterium, Carry out filling after sterilizing, and tightly pack, put ageing in storage, obtain function wine finished product.

Claims (1)

1. a kind of preparation method of function wine, it is characterised in that including Feedstock treating, rice dipping, Sea cucumber process, sea cucumber steamed rice, fermentation and six steps of finished product：

(1) Feedstock treating：The primary raw material glutinous rice and rice for brewageing wine is selected first, it is glutinous Rice is 1 with the weight ratio of rice:2, the grain of rice wants pure white plentiful, size neat, then by big rice grain pattern Cross the pure white that fat and protein removal, the i.e. rice for containing outer layer is processed in husk rice.

(2) rice dipping：Rice after pure white is soaked 1～2 day with Laoshan Chinese medical stone water, rice is inhaled After sufficient moisture, drain away the water standby.

(3) process of fresh sea cucumber：Take fresh and alive sea cucumbers and first clean ginseng body with light salt brine, then with cutting Knife is cut off from the belly of sea cucumber, releases the water sand enteric thing in its internal organ, is then rushed with clear water After wash clean and it is put into boiling water and quick-boils water 2～4 minutes, picks up to be placed in cold water and cool down, will be cold But sea cucumber be put into pressure cooker add clear water cross sea cucumber, by the boiled rear temperature control 100 of water～ 120 DEG C of high pressure are vexed 10～20 minutes, then stop heating and natural cooling, and taking-up has boiled soft And the sea cucumber after cooling down is put into 0～5 DEG C of pure water and refrigerates, become within 3～4 days to sea cucumber big change It is soft, to change the pure water for once adding 0～5 DEG C every 20～30 hours during this period, with Anti- sea cucumber rots, and must send out Stichopus japonicus (processed).

(4) sea cucumber steamed rice：A sea cucumber for making is cut into the particle of grain of rice size with vegetable-chopper, Ratio of the sea cucumber according to weight than 3～5% is added in the rice dipping for draining away the water, and is steamed with meal braizing machine Meal, boiling 20～25 minutes to it is outer it is hard in it is soft, it is loose not paste without sandwich, it is thoroughly and not rotten, Uniformity, in pot meal put to it is fast cool when take the dish out of the pot again, meal is broken up after taking the dish out of the pot；Disk is spread out again Dry in the air to less than 28 DEG C and enter tank.

(5) ferment：Sea cucumber rice is put into fermentation tank, is added according to weight than 10～15% Wheat koji, 10～15% distiller's yeast is eventually adding the Laoshan Chinese medical stone water flushed with sea cucumber rice, And be well mixed, temperature control falls tank after 10～12 hours at 24～26 DEG C, heats up and controls 30～31 DEG C of temperature enters main fermentation stage, and stirring and adjusting control temperature, and fermentation time 3～ 5 days, after main fermentation, fermentation trend was delayed weak, you can with regard to distiller's wort move into after fermentation tank, At 15～18 DEG C, standing for fermentation 20～30 days makes yeast further ferment to control temperature, and Improve the local flavor of wine.

(6) finished product：After after fermentation terminates, liquid is separated with solid with plate and frame type filter-press, Allow wine liquid to clarify 1～2 day for 0～5 DEG C in low temperature, then extract supernatant and filtered, then pump Enter 80～85 DEG C of disinfection tank temperature control to sterilize 20～30 minutes, kill the saccharomycete in wine and bacterium, Carry out filling after sterilizing, and tightly pack, put ageing in storage, obtain function wine finished product.