CN106635612A - Rice wine beverage injected with nitrogen and carbon dioxide and preparation method of rice wine beverage - Google Patents
Rice wine beverage injected with nitrogen and carbon dioxide and preparation method of rice wine beverage Download PDFInfo
- Publication number
- CN106635612A CN106635612A CN201610436930.0A CN201610436930A CN106635612A CN 106635612 A CN106635612 A CN 106635612A CN 201610436930 A CN201610436930 A CN 201610436930A CN 106635612 A CN106635612 A CN 106635612A
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- China
- Prior art keywords
- rice
- parts
- carbon dioxide
- rice wine
- quinoa
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 title claims abstract description 86
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- 239000001569 carbon dioxide Substances 0.000 title claims abstract description 50
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
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- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 title abstract 2
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- 235000008696 isoflavones Nutrition 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- 239000007921 spray Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 208000018556 stomach disease Diseases 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 208000023409 throat pain Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003625 trehaloses Chemical class 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical group COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a rice wine beverage injected with nitrogen and carbon dioxide. The rice wine beverage is prepared from the following raw materials: 10-100 parts of chenopodium quinoa willd, 10-50 parts of polished round-grained rice, 10-50 parts of glutinous rice, 10-50 parts of brown rice bud, 10-50 parts of rhizoma dioscoreae, 10-50 parts of wheat germ, 10-50 parts of black wheat pip, 10-100 parts of red jujube, 10-100 parts of lycium ruthenicum and the balance of water. Meanwhile, the invention discloses a preparation method of the beverage, wherein the beverage is prepared from the following raw materials in percentage by mass: the chenopodium quinoa willd, the polished round-grained rice and the glutinous rice which serve as major raw materials, as well as the brown rice, the rhizoma dioscoreae, the wheat germ, red jujube powder, the lycium ruthenicum, radix puerariae, fresh ginger, honey, trehalose and saccharomycetes, and the beverage is prepared by conducting fermentation, adding sodium alginate and tea polyphenol, conducting homogenizing, filtering and sterilizing, adding nitrogen and conducting filling. The beverage, which is free from a pigment, essence, a sweetening agent and a preservative, is nutrient and healthy.
Description
Technical field
The present invention relates to a kind of rice wine technical field, is concretely the rice wine drink of a kind of nitrogen injection and carbon dioxide
And preparation method thereof.
Rice wine, also known as glutinous rice wine, glutinous rice wine, sweet wine, fermented glutinous rice, fermented glutinour rice, primary raw material is glutinous rice, and fermentation technique is simple, mouth
Taste is fragrant and sweet pure and sweet, and ethanol content is few, therefore is loved by the people.It is rich in：Amino acid, maltose, glucose, organic acid, egg
White matter, mineral matter etc..Benefiting qi and nourishing blood, refresh oneself recover from fatigue, quench one's thirst relieve summer heat, it is sweet it is fragrant and mellow, stimulate circulation, improve a poor appetite, helping
Digestion, middle benefit gas beneficial gas, tonifying Qi beauty treatment, the moon of tonifying spleen lung.It is that long muscle is sweet and salty, and energy kidney-nourishing is cloudy by force can moisten fur.”
Be nourishing of new generation vintage wine and nutrient health vintage wine drink.With rice, glutinous rice as primary raw material, wine liquid is in turbid whitish,
Through modern science and technology innovation, with rice, glutinous rice, as primary raw material, quinoa, brown rice, rye benevolence, yam and red dates, Chinese holly are added
Qi etc., Jing saccharomycetes to make fermentation is formed, and is characterized in that sweet-smelling is dense, nutritious.Taste is more soft, more tasty and more refreshing, more healthy.
Quinoa, the comprehensive nutritive value with uniqueness, all kinds of nutriments rich in human demand, quinoa is as plant
But have meat eggs just by the good protein that constitutes of close human amino acid, mouthfeel uniqueness, have light nut delicate fragrance or
Person's ginseng is fragrant, the effects such as supplementing the nutrients with equilibrium, strengthen body function, prevention disease, anticancer, fat-reducing, auxiliary treatment, quinoa
It is the full nutrition adequate proteins base-forming food of unique full paddy, endosperm accounts for the 68% of seed, and protein content is up to 16%-22%
(beef 20%), quality is suitable with milk powder and meat, rich in several amino acids, is especially enriched in the lysine lacked in plant, calcium,
The mineral matter nutritional such as magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper content is high, containing unrighted acid, flavonoids, B family vitamins and dimension
The multiple beneficial compounds such as raw element E, choline, glycine betaine, folic acid, alpha-linolenic acid, B- glucans, dietary fiber cellulose content is up to
7.1%, cholesterol is 0, and without seitan, low fat is low in calories, low glycemic etc..
The content of the invention
For the rice wine drink making side of a kind of health of the invention described above, a kind of nitrogen injection of nutrition and carbon dioxide
Method.
The present invention provides a kind of nitrogen injection and the rice wine drink branch art scheme of carbon dioxide is as follows.
The rice wine drink of step one, a kind of nitrogen injection and carbon dioxide makes raw material and includes：10～100 parts of quinoa, Jing
10～50 parts of rice, 10～50 parts of glutinous rice, 10～50 parts of sprout brown rice, 10～50 parts of Chinese yam, 10～50 parts of wheat embryo, rye benevolence
10～50 parts, 10～100 parts of red date, 10～100 parts of lycium ruthenicum.
It is prepared by step 2, fresh yam：It is preferred that fresh yam, clean peeling section, are cut into 2-3mm thin slices, after Chinese yam, section,
Cleaned with 90 DEG C of boiling water blanching 2-6min, drain well, carry out defibrination, carry out color protection prevent-browning, stirring 45-50h is stood, in pressure
Under power 20MPa, homogeneous 1-2 time obtains fresh yam slurry liquid, standby.
It is prepared by step 3, quinoa：(1) immersion is eluriated：Quinoa is soaked first, chooses high-quality quinoa, impurity elimination, water temperature Ying Wen
90 DEG C of boiling water 3～5min of blanching of degree, when carrying out elutriation immersion, immersion, add water less, spare no effort to water, 20 DEG C of room Warm, and soak time 6～
12h, is dipped to, and is preferred without the white heart with lamb's-quarters wheat, soaks the quality standard of lamb's-quarters wheat, be it is i.e. broken with hand stone roller, it is standby.
(2) steamed rice：By soaked quinoa, taking-up, drain well, wheat embryo is added, using steam box steamed rice, control temperature
90 DEG C of degree, 3min after supreme neat big vapour, takes off lid and drenches into appropriate clear water to meal layer, and 10～25min of middle partner's steaming time, micro- partner is vexed
5～10min of time processed, steamed quinoa meal is put into on ventilative gap stainless steel flat plate, and stainless steel flat plate is carried
Spline drive cold wind pipeline, be cooled to, dry up, the lamb's-quarters wheat for cooking reach expansion it is shinny, in Cellular Networks sheet, obtain lamb's-quarters
Wheat meal.
It is prepared by step 4, sprout brown rice：(1) immersion is eluriated：Soak first, choose high-quality brown rice, impurity elimination, water temperature Ying Wen
90 DEG C of boiling water blanching 2-5min of degree, after blanching, immersion, water layer is higher by 1-3cm about than brown rice.During immersion, add water less, spare no effort to water,
Room temperature is 18-20 DEG C, and soak time 12-48h takes out rye, with brown rice after after immersion, inflow and outflow of water, and tender shoots to be displayed for the first time, i.e.
Into, sprout brown rice is obtained, it is standby.
(2) steamed rice：By sprout brown rice, taking-up, drain well, using steam box steamed rice, 90 DEG C of temperature, after supreme neat big vapour
3min, middle partner's steaming time 10-30min, the vexed time 5-10min processed of micro- partner, you can, steamed meal is put in and is completed with pore
Stainless steel flat plate on, it is described with pore stainless steel flat plate, be cold wind pipeline, be cooled to, dry up, the sprout for cooking is rough
The grain of rice, expansion is shinny, in Cellular Networks sheet, obtain steamed brown rice.
It is prepared by step 5, rice wine：(1) immersion is eluriated：Soak first, choose high-quality Jing rice, glutinous rice, rye benevolence, impurity elimination, water
Temperature should be carried out eluriating 1-5 time in 90 DEG C of boiling water blanching 2-5min of temperature, then rinsed 1-5 time, be soaked after washing down, and water layer is about
Than being higher by 1-3cm.It is few to add during immersion, spare no effort to water, it is dipped to, soak time, room temperature 18-20 DEG C, 8-10h is soaked, with Jing
Rice, glutinous rice, rye benevolence grain are impregnated with, and are preferred without the white heart, immersion Jing rice, glutinous rice, the quality standard of rye benevolence, are ground i.e. with hand
It is broken, it is standby.
(2) steamed rice：By soaked Jing rice, glutinous rice, rye benevolence, taking-up, drain well, using steam box steamed rice, temperature 90
DEG C, 3min, middle partner's steaming time 10-30min after supreme neat big vapour, the vexed time 5-10min processed of micro- partner, you can, by steamed meal
It is put in and completes with leachy stainless steel flat plate, it is described with pore stainless steel flat plate, it is cold wind pipeline, be cooled to,
Dry up, the rice wheat expansion for cooking is shinny, in Cellular Networks sheet, Jing rice, glutinous rice, rye benevolence meal are obtained, it is standby.
(3) diastatic fermentation：Jing rice, glutinous rice, rye benevolence meal are obtained by above-mentioned, egg slurry and rice song yeast and wheat koji ferment is added
Mother, rice song yeast and be each 2-5% of rice with wheat koji yeast consumption is mixed thoroughly with rice, loads wine jar or wine vat, after loading,
Somewhat process smooth, fermented, temperature control is in 20-28 DEG C of ferment at constant temperature, fermentation time, 42-72h.Stand insulation indoor,
Allow its low temperature nature diastatic fermentation.There is saccharification mycelia to rice surface, sweet liquid occurs, and has wine flavour, rice wine is obtained,
Rice wine is added into quinoa meal, steamed brown rice and lycium ruthenicum and 5-10% mountain spring waters or pure water, defibrination is carried out, rice wine mixing slurry is obtained
Feed liquid, by slurry liquid Succus Rhizoma Dioscoreae and red date instant powder and elegant jessamine powder and ginger juice are added, and under pressure 20MPa, carry out homogeneous 1-3
It is secondary, after homogeneous, rice wine quinoa mixing slurry feed liquid is obtained, by mixing slurry feed liquid, into saccharifying tank, at 35-45 DEG C, insulation
30min, when being hereafter warmed up to 50-60 DEG C, is incubated 25-35min, when being warmed up to 65-75 DEG C afterwards, is incubated 25-35min, saccharification
After the completion of, 70-80 DEG C is warmed up to, filtered, convolution is entered after filtration and stands 20-30min clarifications, after clarification, instantaneous sterilization,
After sterilization, Jing heat exchangers cool down 9-10 DEG C, 0.2-5% active dry yeasr saccharified liquids are added, into fermentation tank, secondary fermentation.
Step 6, secondary fermentation：Secondary fermentation is carried out using column type cone bottom stainless steel fermentation tank, 10-12 DEG C of fermentation temperature,
Slurry liquid enters after tank, and zymotic fluid heats up naturally, and keeps constant temperature, and when zymotic fluid concentration is down to 2-4 and is spent, zymotic fluid continues to produce
During carbon dioxide, in pressure inside the tank 0.5mPa, -0-5 degree storage wine is finally down in fermentation segmentation cooling, Jing filtrations, homogeneous, centrifugation,
Subsequently carry out aseptic canning.
It is step 7, canned：It is Jing re-pasteurizations, cooling, canned into cryogenic sterile.
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide, also filters comprising purifying carbon dioxide.
The rice wine beverage ingredient of a kind of nitrogen injection of the present invention and carbon dioxide is also bent comprising ale.It is preferred that rice yeast distiller's yeast
It is 2.6-3.6% with each consumption of wheat yeast distiller's yeast,
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide also includes active dry yeast：It is preferred that active dry yeast
Consumption is 0.2-0.6%,
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide is also included：Citric acid, vitamin C, calcium chloride.
Optimum ratio is combined as 0.1-0.5% citric acid+0.5-2.0% vitamin C+0.1-0.35% calcium chloride.
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide is also included：Honey, trehalose.Preferred honey,
Trehalose consumption is 1-5% and 0.1-0.3%.
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide is also included：Sodium alginate, preferred sodium alginate is used
Measure as 0.1-0.3 ‰.
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide is also included：Tea Polyphenols, preferred Tea Polyphenols consumption is
0.01-0.03%.
The rice wine beverage of a kind of nitrogen injection of the present invention and carbon dioxide, color is Cloudy white, foam is finer and smoother,
The rice wine quinoa beverage of low sugar and total nutrient health, does not adopt any preservative, does not use any pigment and essence, the present invention
Innovation, that is, remain the natural attribute of thick wine nutrition, have plurality kinds of health care element and plant essence nutrient again.Taste
Purer, entrance sweetness is aromatic, and nutrition is more enriched, and future, product has good broad mass market prospect.
Description of the drawings
Fig. 1：The rice wine method for preparing drink implementing procedure figure of a kind of nitrogen injection of the present invention and carbon dioxide.
Fig. 2：The rice wine method for preparing drink of a kind of nitrogen injection of the present invention and carbon dioxide implements filling flow chart.
Specific embodiment
The rice wine drink embodiment of a kind of nitrogen injection presented below and carbon dioxide is described in further detail the present invention
Technical scheme.
Embodiment one
Step one, formula：The rice wine drink of a kind of nitrogen injection and carbon dioxide makes raw material and includes：100 parts of quinoa, Jing
30 parts of rice, 30 parts of glutinous rice, 10 parts of sprout brown rice, 10～part of Chinese yam, 10 parts of wheat embryo, 10 parts of rye benevolence, red date instant powder 50
Part, 50 parts of matrimony vine.
It is prepared by step 2, fresh yam：It is preferred that fresh yam, clean peeling section, are cut into 2-3mm thin slices, after Chinese yam, section,
Cleaned with 90 DEG C of boiling water blanching 6min, drain well, carry out defibrination, Jing color protection prevent-brownings stand 45h, under pressure 20MPa,
Homogeneous 2 times, obtains fresh yam slurry liquid, standby.
It is prepared by step 3, quinoa：(1) immersion is eluriated：Quinoa is soaked first, chooses high-quality quinoa, impurity elimination, water temperature Ying Wen
90 DEG C of boiling water blanching 5min of degree, when carrying out elutriation immersion, immersion, add water less, spare no effort to water, 20 DEG C of room Warm, soak time 8h, immersion
To saturating, be preferred without the white heart with lamb's-quarters wheat, soak the quality standard of lamb's-quarters wheat, be it is i.e. broken with hand stone roller, it is standby.
(2) steamed rice：By soaked quinoa, taking-up, drain well, wheat embryo is added, using steam box steamed rice, control
90 DEG C of temperature, 3min after supreme neat big vapour takes off lid and drenches into appropriate clear water to meal layer, middle partner's steaming time 10min, the vexed system of micro- partner
Time 5min, steamed quinoa meal is put into on ventilative gap stainless steel flat plate, and stainless steel flat plate drives with spline
Dynamic cold wind pipeline, is cooled to, dries up, and it is shinny that the lamb's-quarters wheat for cooking reaches expansion, in Cellular Networks sheet, obtains quinoa, little
Wheat germ meal.
It is prepared by step 4, sprout brown rice：(1) immersion is eluriated：Soak first, choose high-quality brown rice, impurity elimination, water temperature Ying Wen
90 DEG C of boiling water blanching 5min of degree, after blanching, immersion, water layer is higher by 3cm about than brown rice.During immersion, add water less, spare no effort to water, room temperature
For 20 DEG C, soak time 42h, inflow and outflow of water, treat brown rice display for the first time tender shoots, obtain sprout brown rice, standby.
(2) steamed rice：By sprout brown rice, taking-up, drain well, using steam box steamed rice, 90 DEG C of temperature, after supreme neat big vapour
3min, middle partner's steaming time 15min, the vexed time 5min processed of micro- partner, you can, steamed meal is put in and is completed with leachy stainless
It is described with pore stainless steel flat plate on steel flat board, it is cold wind pipeline, it is cooled to, dries up, the sprout brown rice for cooking,
Expansion is shinny, in Cellular Networks sheet, obtain steamed brown rice.
It is prepared by step 5, rice wine：(1) immersion is eluriated：Soak first, choose high-quality Jing rice, glutinous rice, rye benevolence, impurity elimination, water
Temperature should be carried out eluriating 5 times in 90 DEG C of boiling water blanching 5min of temperature, then rinsed 5 times, be soaked after washing down, and water layer is about than being higher by
3cm.It is few to add during immersion, spare no effort to water, it is dipped to, soak time, 20 DEG C of room temperature, 10h is soaked, with Jing rice, glutinous rice, rye benevolence
Grain is impregnated with, and is preferred without the white heart, immersion Jing rice, glutinous rice, the quality standard of rye benevolence, be it is i.e. broken with hand stone roller, it is standby.
(2) steamed rice：By soaked Jing rice, glutinous rice, rye benevolence, taking-up, drain well, using steam box steamed rice, temperature 90
DEG C, 3min, middle partner's steaming time 15min after supreme neat big vapour, the vexed time 5min processed of micro- partner, you can, steamed meal is put in into paving
It is described with pore stainless steel flat plate well with leachy stainless steel flat plate, it is cold wind pipeline, it is cooled to, dries up, steam
Ripe grain of rice expansion is shinny, in Cellular Networks sheet, obtain Jing rice, glutinous rice.
(3) diastatic fermentation：Jing rice, glutinous rice, rye benevolence, addition egg slurry or goose egg slurry 16% and rice song ferment are obtained by above-mentioned
Female and wheat koji yeast, rice song yeast consumption is the 2.6% of rice, and wheat koji yeast consumption is the 2.1% of rice, mixes thoroughly with rice,
Load wine jar or wine vat, after loading, somewhat process smooth, enter the fermentation of low temperature row, temperature control in 26 DEG C of ferment at constant temperature, during fermentation
Between, 72h.Stand insulation indoor, allow its low temperature nature diastatic fermentation.There is saccharification mycelia to rice surface, sweet liquid occurs, and has wine
Fragrance, rice wine is obtained, rice wine is added into quinoa meal, steamed brown rice and matrimony vine and 5% mountain spring water or pure water, defibrination is carried out,
Rice wine quinoa mixing slurry feed liquid is obtained, mixing slurry feed liquid is added into Succus Rhizoma Dioscoreae and Radix Puerariae powder and red date instant powder and ginger powder,
Under pressure 20MPa, homogeneous 2 times is carried out, after homogeneous, rice wine quinoa mixing slurry feed liquid is obtained, by mixing slurry feed liquid, into saccharification
Tank, at 45 DEG C, is incubated 30min, when being hereafter warmed up to 60 DEG C, is incubated 35min, when being warmed up to 75 DEG C afterwards, is incubated 35min, sugar
After the completion of change, 80 DEG C are warmed up to, are filtered, convolution is entered after filtration and stands 30min clarifications, it is sterilized after clarification, after sterilization,
Jing heat exchangers cool down 9-10 DEG C, add 0.2% active dry yeast saccharified liquid, into fermentation tank, subsequently enter secondary fermentation.
Step 6, secondary fermentation：Secondary fermentation, 12 DEG C of fermentation temperature, slurry are carried out using column type cone bottom stainless steel fermentation tank
Feed liquid is entered after tank, and zymotic fluid heats up naturally, and keeps constant temperature, when zymotic fluid concentration is down to 4 degree, timely sealed cans fermentation exhaust
Hole, when zymotic fluid continues to produce carbon dioxide, in pressure inside the tank 0.5mPa, fermentation segmentation cooling, is finally down to -0 degree storage wine, with
After carry out plus nitrogen it is canned.Before canned, using carbon dioxide filter purification filtering.After filtration, into convolution 10-30min is stood
Clarification, after clarification, through the centrifugation that rotating speed is 12000RTPM, centrifugation time is 60min, after centrifugation, obtains quinoa seminal fluid, will
Seminal fluid, carries out homogeneous at 65 DEG C, 90 DEG C, 30s, 137 DEG C, 15s, 90 DEG C of 5s, instantaneous sterilization.
Step 7, canned sterilization：At the multistages such as continuous circulation spray sterilization, cooling, warm water precooling, cold water cooling
Reason, Jing two-stage sterilizations are canned into cryogenic sterile.Normal temperature, dry up, vacuum beats inspection, coding, vanning, warehouse-in etc..
A kind of rice wine quinoa drink of nitrogen injection and carbon dioxide, preferred water process includes：(1) using quartz sand mistake
Filter is filtered：It is mainly used in removing algae, suspension, colloid etc..
(2) activated carbon is filtered：It is mainly used in removing the peculiar smell in water, chlorine residue, chloride and heavy metal reduce color and excellent
Change water quality.
(3) secondary filter：Stainless steel filter screen, 5 μm of precision is mainly used in removing the minute impurities in water.
The rice wine drink of a kind of nitrogen injection and carbon dioxide, filters, preferably carbon dioxide through purifying carbon dioxide device
Filtration purifier is filtered, and is mainly used in the purification of carbon dioxide and the separation of impurity.Pressure in 0.4Mpa purification filterings, the drink
Product can effectively purify the harmful substance in carbonic acid gas after purification filtering, preferably improve rice wine quinoa drink
Quality.
The rice wine beverage ingredient of a kind of nitrogen injection of the present invention and carbon dioxide also includes distiller's yeast：It is preferred that precious jade medicinal liquor song consumption
For 2.6%, process as preferably described precious jade medicinal liquor song preparation, distiller's yeast is crushed, stirred with 100 DEG C of cold water.Precious jade medicine
The main precious jade medicine of rice wine koji makes, and for making the elite of rice wine, precious jade medicinal liquor song is precious jade medicine yeast preparation, with blood-enriching face-nourishing, relaxes
Muscle promoting blood circulation, body-building, promote longevity, tonic, do not get angry, it is nourishing the stomach, fragrant and sweet good to eat, nutritious.
The rice wine beverage ingredient of a kind of nitrogen injection of the present invention and carbon dioxide also includes wheat yeast：The steamed bun it is preferred that Shenqiu County looks after one's family
Wheat yeast distiller, its consumption is 1.6%, is processed as preferably described wheat yeast preparation, and wheat yeast is crushed, and cool is opened with 100 DEG C
Water stirs.Wheat yeast is used to make the elite of ale, with the peculiar flavour that the fragrant and sweet alcohol in entrance Tianjin, aftertaste are continuous.Not sour,
Never degenerate, it is not spoiled, it is fragrant and sweet good to eat, nutritious.
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide also includes active dry yeast：Preferred active dry ferment
Female consumption is 0.2%, and 5% brown sugar solution is made in the dissolving of active dry yeast brown sugar, then boils, and cools down 35 DEG C, adds input
The active dry yeast of total amount 0.2%, stirs, and places 30min, obtains activated yeast liquid, by the yeast for having activated, with
100kg/kg, add rice wine quinoa drink mixing slurry feed liquid in, fermented, temperature at 26 DEG C, when zymotic fluid pol is down to 3%
When, then add 2% honey and 0,3% trehalose.
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide also includes citric acid, vitamin C, calcium chloride：Lemon
Lemon acid, vitamin C, calcium chloride.Be mainly used in Chinese yam color protection prevent-browning, Chinese yam in section, injury make polyphenols with it is outer
Boundary's oxygen contact, the Restrain browning caused by polyphenol oxidase enzyme effect issues raw reaction, citric acid is wide variety of acidulant, can be dropped
The pH value of low Chinese yam, with certain antisepsis, and can reduce polyphenol oxidase activity.Simultaneously antioxidant can also be strengthened
Antioxidation, prevents Chinese yam brown stain.Vitamin C can be complexed polyphenol oxidase prothetic group, directly act on enzyme, while having very strong
Reduction, the quality deterioration caused because of oxidation can be prevented, such as discoloration, fade, flavor deterioration.Its Antioxidation Mechanism is certainly
To Chinese yam color protection, optimum proportioning is the calcium chloride of+1.0% vitamin C of 0.5% citric acid+0.25% to body oxidation consumption.This color stabilizer
The Chinese yam slurry liquid of combined treatment, color and luster is good, and quality is high.
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide also includes trehalose, trehalose also known as Radix Rhapontici seu Radix Echinopsis sugar,
Gill fungus sugar etc..It is a kind of safe and reliable natural carbohydrate.Trehalose be by two glucose molecules with 1,1- glycosidic bonds constitute it is non-
Reducing sugar, and there is non-specific protective effect to various bioactivators.Heating 24h trehaloses in 100 DEG C still can protect
Deposit more than 99%.This special molecular structure imparts the extremely strong stability of trehalose molecule, is most stable in natural disaccharides
Molecule.This exclusive characteristic so as to which sweet taste is more perfect, can comprehensively improve product special flavour.In alcoholic drink, marine alga
Sugar does not damage the organoleptic properties for subtracting alcohol, makes beverage flavor more preferably.
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide also includes Tea Polyphenols, Tea Polyphenols consumption 0.02%,
It is preferred that Tea Polyphenols, with stronger antioxidation, especially ester catechin EGCG, its reproducibility is even up to the different bad hematic acid of L-
100 times.Tea Polyphenols in addition to antioxidation, also with bacteriostasis, therefore with certain deodorization.To drink
Pigment in product has protective effect, and it can both play a part of natural colouring matter, can prevent drink from fading again, also sub- with suppression
The formation and summation of nitrate.Various nutritions in so as to ensure beverage.
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide also includes sodium alginate, sodium alginate consumption 2 ‰,
Sodium alginate, a kind of natural polysaccharide, with the stability needed for auxiliary material, dissolubility, security.As the thickener of beverage,
Thickening aspect has the advantage of uniqueness：So that the drink after addition, smooth mouth feel；Used as the stabilizer of drink, sodium alginate is also
A kind of high-grade stabilizer, it is good that it can make drink produce smooth outward appearance, soft and smooth mouthfeel, exquisiteness, taste.Sodium alginate is
A kind of indispensable dietary fiber of human body, with unique nutrition, may incorporate machine thing, reduces serum and the courage in liver is consolidated
Alcohol, suppresses total fat and TFA concentration to rise, and can also improve the digestion of nutriment and absorb, while also suppression is put
The absorption in vivo of the harmful elements such as penetrating property strontium, cadmium.With the drink that sodium alginate is prepared, drink will be helpful to treat high blood for a long time
The disease of pressure, coronary heart disease, obesity, diabetes and intestinal tract.
The rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide also includes Radix Puerariae powder, its consumption 6%, kudzu-vine root powder
It is contained within ten several amino acids and ten various trace elements of human body needs, the wherein content highest of calcium, zinc, phosphorus, contained by kudzuvine root starch
Richness " selenium " element, the effect of with certain cancer-resisting.Kudzuvine root starch also has：Promote the production of body fluid to quench thirst, the effect of antibacterial and detoxicating, to hat
Worry, the throat pain caused to flu, aphthae, child rush down dysentery of relieving inflammation or internal heat has good therapeutic action, can also cure the wound it is cold in
Wind headache, controls chest diaphragm dysphoria with smothery sensation and goes mad, and hemostasis dysentery, logical small intestine, apocenosis blood-breaking, sharp stool and urine, relieves the effect of alcohol, control have loose bowels suffer from it is certain
Effect.Clear greasy antipyretic, expelling phlegm and arresting coughing is hypoglycemic, protection cardiovascular and cerebrovascular health.Wild Pueraria contains substantial amounts of dietary fiber, energy
Improve constipation, remove vivotoxin, reduce the generation of carninomatosis；Nourishing the stomach, liver protection, protect liver；Function of human body can be adjusted, is built up health,
Improve body resistance against diseases, postpone aging and prolong life；Kudzuvine root isoflavone has higher phytoestrogen, can activate ovary vigor, makes skin
The smooth delicacy of skin.
The medlar red date rice wine drink of a kind of nitrogen injection of the present invention and carbon dioxide also includes ginger powder, and its consumption is
9%, ginger is containing asparagine, glutamic acid, asparatate, serine, glycine, threonine, alanine etc..Digestion can be promoted
Liquid is secreted, and improves a poor appetite.Intestines tension force, the rhythm and pace of moving things can be made and wriggled to increase.There is the effect of telling of peripheral town, active ingredient is zingiberone and ginger
The mixture of ketenes.There is excitation to breathing and vasomotor center, can stimulate circulation.To typhoid bacillus, cholera arc
Bacterium has obvious inhibitory action.For deficiency-cold in spleen and stomach, anorexia, n and V, or phlematic vomiting, the vomiting of disorder of stomach-energy；
Chill or cold productive cough are coughed；Cold, fever with aversion to wind, nasal obstruction headache.
Embodiment two,
Formula：100 parts of quinoa, 40 parts of Jing rice, 40 parts of glutinous rice, 20 parts of sprout brown rice, 20 parts of Chinese yam, 20 parts of wheat embryo,
20 parts of rye benevolence, 60 parts of red date instant powder, 15 parts of matrimony vine.
Embodiment three,
Formula：100 parts of quinoa, 50 parts of Jing rice, 50 parts of glutinous rice, 30 parts of sprout brown rice, 30 parts of Chinese yam, 30 parts of wheat embryo,
30 parts of rye benevolence, 70 parts of red date instant powder, 40 parts of matrimony vine.
Example IV,
Formula：100 parts of quinoa, 60 parts of Jing rice, 60 parts of glutinous rice, 40 parts of sprout brown rice, 40 parts of Chinese yam, 40 parts of wheat embryo,
40 parts of rye benevolence, 80 parts of red date instant powder, 50 parts of matrimony vine.
Embodiment five,
Formula：It is 10 parts of quinoa, 70 parts of Jing rice, 70 parts of glutinous rice, 50 parts of sprout brown rice, 50 parts of Chinese yam, 50 parts of wheat embryo, black
50 parts of wheat kernel, 10 parts of red date instant powder, 10 parts of matrimony vine.
The embodiment of the present invention is the foregoing is only, the present invention is not limited to, all within spiritual principles of the present invention, institute
Any modification made etc., or equal replacement, improve etc., should be included within the scope of the present invention.
Claims (1)
1. rice wine drink of a kind of nitrogen injection and carbon dioxide and preparation method thereof is characterized in that, comprise the following steps：
The rice wine beverage raw material of step one, a kind of nitrogen injection and carbon dioxide is included：10～100 parts of quinoa, Jing rice 10～50
Part, 10～50 parts of glutinous rice, 10～50 parts of sprout brown rice, 10～50 parts of Chinese yam, 10～50 parts of wheat embryo, rye benevolence 10～50
Part, 10～100 parts of red date, 10～100 parts of lycium ruthenicum.
It is prepared by step 2, fresh yam：It is preferred that fresh yam, clean peeling section, are cut into 2_3mm thin slices, after Chinese yam, section, 90 are used
DEG C boiling water blanching 2_6min cleaning, drain well, carry out defibrination, carry out color protection prevent-browning, stirring 45_50h are stood, in pressure
Under 20MPa, homogeneous 1_2 time obtains fresh yam slurry liquid, standby.
It is prepared by step 3, quinoa：(1) immersion is eluriated：Soak quinoa first, choose high-quality quinoa, impurity elimination, water temperature should be in temperature 90
DEG C boiling water 3～5min of blanching, carries out 20～26 DEG C of elutriation immersion, room temperature, and 6～12h of soak time is dipped to.
(4) steamed rice：By soaked quinoa, taking-up, drain well, wheat embryo is added, using steam box steamed rice, control temperature 90
DEG C, 10～25min of middle partner's steaming time, the vexed 5～10min of time processed of micro- partner, by steamed quinoa meal, are cooled to, are in
Cellular Networks sheet, obtains quinoa meal.
(5) prepared by step 4, sprout brown rice：(1) immersion is eluriated：Choose high-quality brown rice, impurity elimination, water temperature should be in 90 DEG C of boiling water of temperature
Blanching 2_5min, after blanching, immersion, water layer is higher by 1_3cm about than brown rice.Room temperature is 18_20 DEG C, soak time 12_48h, will
Rye is taken out, with brown rice after after immersion, inflow and outflow of water, tender shoots to be displayed for the first time, sprout brown rice is obtained, it is standby.
(3) steamed rice：By sprout brown rice, taking-up, drain well, using steam box steamed rice, 90 DEG C of temperature, middle partner's steaming time 10_
30min, the vexed time 5_10min processed of micro- partner, you can, steamed meal is cooled to, is dried up, the sprout brown rice for cooking, expansion
It is shinny, in Cellular Networks sheet, obtain steamed brown rice.
It is prepared by step 5, rice wine：(1) immersion is eluriated：High-quality Jing rice, glutinous rice, rye benevolence are chosen, impurity elimination, water temperature should be in temperature 90
DEG C, boiling water blanching 2_5min is eluriated, and water layer is about than being higher by 1_3cm.It is few to add during immersion, spare no effort to water, it is dipped to, room temperature
18_20 DEG C, 8_10h is soaked, be impregnated with Jing rice, glutinous rice, rye benevolence grain.
(2) steamed rice：By soaked Jing rice, glutinous rice, rye benevolence, take out, drain well, using steam box steamed rice, 90 DEG C of temperature, in
Group steaming time 10_30min, the vexed time 5_10min processed of micro- partner, you can, steamed meal is cooled to, is dried up, obtain Jing rice,
Glutinous rice, rye benevolence meal, it is standby.
(3) diastatic fermentation：Jing rice, glutinous rice, rye benevolence meal are obtained by above-mentioned, rice song yeast and wheat koji yeast, rice song yeast is added
Be each 2_5% of rice with wheat koji yeast consumption, mix thoroughly with rice, load wine jar or wine vat, after loading, somewhat place pats
It is whole, to be fermented, temperature control is in 20_28 DEG C of ferment at constant temperature, fermentation time, 42_72h.Stand insulation indoor, allow its low temperature certainly
Right diastatic fermentation.There is saccharification mycelia to rice surface, sweet liquid occurs, and has wine flavour, rice wine is obtained, rice wine is added
Quinoa meal, steamed brown rice and lycium ruthenicum and 5_10% mountain spring waters or pure water, carry out defibrination, obtain rice wine quinoa mixing slurry feed liquid,
Slurry liquid is added into Succus Rhizoma Dioscoreae and red date instant powder and ginger juice and kudzu-vine root powder, under pressure 20MPa, homogeneous 1_3 time is carried out,
After matter, rice wine quinoa slurry liquid is obtained, by mixing slurry feed liquid, into saccharifying tank, at 35_45 DEG C, be incubated 30min, hereafter heated up
During to 50_60 DEG C, 25_35min is incubated, when being warmed up to 65_75 DEG C afterwards, is incubated 25_35min, after the completion of saccharification, be warmed up to
70_80 DEG C, filtered, convolution is entered after filtration and stands 20_30min clarifications, after clarification, instantaneous sterilization, after sterilization, Jing heat exchange
Device cools down 9_10 DEG C, 0.2_5% active dry yeasr saccharified liquids is added, into fermentation tank, secondary fermentation.
Step 6, secondary fermentation：Secondary fermentation, 10_12 DEG C of fermentation temperature, slurry are carried out using column type cone bottom stainless steel fermentation tank
Liquid enters after tank, and zymotic fluid heats up naturally, and keeps constant temperature, and when zymotic fluid concentration is down to 2_4 and is spent, zymotic fluid continues to produce dioxy
During change carbon, in pressure inside the tank 0.5mPa, fermentation is segmented cooling, is finally down to 0_5 degree storage wine, through clarifying, filtering, be centrifuged,
Matter, sterilization.
It is step 6, canned：Jing re-pasteurizations, it is canned into cryogenic sterile.
A kind of rice wine drink of step 7, nitrogen injection and carbon dioxide, preferred water process includes：(1) using quartz sand mistake
Filter is filtered.
(2) activated carbon is filtered.
(3) secondary filter.
(4) the rice wine drink of a kind of nitrogen injection of the invention and carbon dioxide, also filters comprising purifying carbon dioxide.
(5) the rice wine beverage ingredient of a kind of nitrogen injection of the invention and carbon dioxide is also bent comprising ale.It is preferred that rice yeast distiller's yeast
It is 2.6_3.6% with each consumption of wheat yeast distiller's yeast,
(6) the rice wine drink of a kind of nitrogen injection of the invention and carbon dioxide also includes active dry yeast：It is preferred that active dry yeast
Consumption is 0.2_0.6%,
(7) the rice wine drink of a kind of nitrogen injection of the invention and carbon dioxide is also included：Citric acid, vitamin C, calcium chloride.It is excellent
Apolegamy ratio is combined as 0.1_0.5% citric acid+0.5_2.0% vitamin C+0.1_0.35% calcium chloride.
(8) the rice wine drink of a kind of nitrogen injection of the invention and carbon dioxide is also included：Honey, trehalose.Preferred honey, sea
Algae sugar consumption is 1_5% and 0.1_0.3%.
(9) the rice wine quinoa compound beverage of a kind of nitrogen injection of the invention and carbon dioxide is also included：Sodium alginate, preferred marine alga
Sour sodium consumption is 0.1_0.3 ‰.
(10) the rice wine drink of a kind of nitrogen injection of the invention and carbon dioxide is also included：Tea Polyphenols, preferred Tea Polyphenols consumption is
0.01_0.03%.
(11) the rice wine drink of a kind of nitrogen injection of the invention and carbon dioxide is also included：Radix Puerariae powder, preferred Radix Puerariae powder is used
Measure as 1_6%.
(12) the rice wine drink of a kind of nitrogen injection of the invention and carbon dioxide is also included：Ginger, preferred ginger consumption is 1_
6%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504487A (en) * | 2018-03-27 | 2018-09-07 | 山东博华高效生态农业科技有限公司 | A kind of fermented glutinous rice and preparation method thereof with QI invigorating tonifying spleen effect |
| CN108774616A (en) * | 2018-03-27 | 2018-11-09 | 山东博华高效生态农业科技有限公司 | A kind of fermented glutinous rice and preparation method thereof with Health of brain |
| CN108893230A (en) * | 2018-07-25 | 2018-11-27 | 福建闽狮红贸易有限公司 | A kind of quinoa and northern cordyceps are made wine and preparation method thereof again |
| CN109439483A (en) * | 2018-11-29 | 2019-03-08 | 江西帝缘食品有限公司 | Production process of aerated osmanthus wine |
-
2016
- 2016-07-25 CN CN201610436930.0A patent/CN106635612A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504487A (en) * | 2018-03-27 | 2018-09-07 | 山东博华高效生态农业科技有限公司 | A kind of fermented glutinous rice and preparation method thereof with QI invigorating tonifying spleen effect |
| CN108774616A (en) * | 2018-03-27 | 2018-11-09 | 山东博华高效生态农业科技有限公司 | A kind of fermented glutinous rice and preparation method thereof with Health of brain |
| CN108893230A (en) * | 2018-07-25 | 2018-11-27 | 福建闽狮红贸易有限公司 | A kind of quinoa and northern cordyceps are made wine and preparation method thereof again |
| CN109439483A (en) * | 2018-11-29 | 2019-03-08 | 江西帝缘食品有限公司 | Production process of aerated osmanthus wine |
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Application publication date: 20170510 |