CN106701419A - Physalis pubescens glutinous rice wine and preparation method thereof - Google Patents
Physalis pubescens glutinous rice wine and preparation method thereof Download PDFInfo
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- CN106701419A CN106701419A CN201611205880.1A CN201611205880A CN106701419A CN 106701419 A CN106701419 A CN 106701419A CN 201611205880 A CN201611205880 A CN 201611205880A CN 106701419 A CN106701419 A CN 106701419A
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- glutinous rice
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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
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Abstract
The invention provides physalis pubescens glutinous rice wine and a preparation method thereof and belongs to the technical field of food processing and biological fermentation. The physalis pubescens glutinous rice wine is made of, by weight parts, 80-120 parts of physalis pubescens, 5-20 parts of drinking water, 5000-8000 parts of glutinous rice, 50-80 parts of distiller's yeast and 200-300 parts of glucoamylase. The preparation method comprises the steps of preparing the glutinous rice and the distiller's yeast into glutinous rice wine, causing the glutinous rice wine to be mixed and fermented with physalis pubescens fruit juice and glucoamylase, performing distillation, performing ageing of distillate, and finally performing sterilization and canning to obtain a finished product. The physalis pubescens glutinous rice wine has effects of maintaining beauty and keeping users young, delaying senescence and preventing heart cerebrovascular disease.
Description
Technical field
The invention belongs to food processing and technical field of biological fermentation, and in particular to a kind of mushroom ma glutinous rice wine and its preparation side
Method.
Background technology
Miss really, is called wintercherry fruit or calyx, Classification system Calyx seu Fructus Physali.For plant of Solanaceae is perennial
Draft, the red Miss fruit of alias, bright and beautiful lamp, medicinal fruit, the function of having clearing heat and detoxicating antibechic diuresis.Belong to pure natural, high nutrition
Green fruit.Golden fruit fresh fruit crispy, aftertaste are felt well sweet, and it is except the amino acid contained by general fruit, vitamin, micro
Outside the nutritive value beneficial to human body such as element, mushroom ma's fresh fruit also has certain health-care to be worth.Mushroom ma's fruit jam contains greatly
The unrighted acids such as the oleic acid of amount, linoleic acid, so having beautifying face and moistering lotion, anti-aging prevents the health cares such as cardiovascular and cerebrovascular diseases
Value.Research has shown that, it is content highest in the middle of fruit containing abundant zinc in mushroom ma fruit, mellow fruit eats sweet delicate fragrance, is
The more rich fruit and vegetable of nutrition, the product is pollution-free, pure natural, is real pollution-free food.
The groundcherry collecting period is shorter, and its fruit is difficult storage, and listing is subject to seasonal restrictions, and people are difficult throughout the year can product
Taste groundcherry fruit.And existing process technology is mainly and is processed into preserved fruit, its nutritional ingredient is not fully utilized, and deposits
The shortcomings of fruit poor taste, former fruit local flavor deficiency.
The content of the invention
It is an object of the invention to provide a kind of process is simple, security performance be high, cost is less and excellent taste mushroom ma
Glutinous rice wine, discloses a kind of mushroom ma glutinous rice wine and preparation method thereof.
A kind of mushroom ma glutinous rice wine, is made up of the raw material of following weight portion：80-120 parts of mushroom ma, drinking water 5-20 parts, glutinous rice
5000-8000 parts, distiller's yeast 50-80 parts, carbohydrase 200-300 parts；
The making step of the mushroom ma glutinous rice wine is as follows：
1）Feedstock treating：
A. glutinous rice is soaked into 30-60min, the amount for adding water is cooked or be cooked to flood rice 2-3cm, spreads out cooling,
Drinking water is sprayed during cooling, treats that temperature is cooled to room temperature, add distiller's yeast, after being mixed thoroughly with glutinous rice, be fitted into sealing hair in jar fermenter
Ferment 5-10 days, obtains glutinous rice distiller's wort；
B. select that color is good, full grains mushroom mas really, clear water wash clean is used on sieve plate, be squeezed into fruit juice with juice extractor, obtain mushroom
Ma's fruit juice；
2）Fermentation：Fermentation tank mixed fermentation is placed in after glutinous rice distiller's wort, carbohydrase and mushroom ma fruit juice are well mixed, regulation system
To carry out primary fermentation after 3.0-4.5, sealing and fermenting 7-10 days keeps the temperature of jar fermenter at 22-27 DEG C, is spaced 2-3 pH value
Its stirring once, stirs, and after fermentation ends, obtains mixed fermentation liquid；
3）Distillation：Mixed fermentation liquid is put into distillation still and is distilled, acquisition slips out liquid and residual liquid；
4）Ageing：Liquid will be slipped out to be placed in ageing 3-5 month in closed container, ageing temperature control is obtained at 10-15 DEG C after terminating
Mushroom ma's glutinous rice wine stoste；
4）It is sterilized and filling：
By mushroom ma's glutinous rice wine stoste through 65-80 DEG C of sterilization, 10-15min is kept, after sterilization terminates, after naturally cool to normal temperature, dress
Bottle, obtains finished product.
Preferably, described drinking water is previously heated to 100 ~ 105 DEG C, keeps 2 ~ 5min, after naturally cool to room temperature, makees
It is the water source in mushroom ma's glutinous rice liquor method for making.
Preferably, described fermentation time is 7-8 days, and fermentation temperature is 22-25 DEG C.
Substantive distinguishing features of the invention and progress are：
1）The characteristics of mushroom ma's glutinous rice wine that the present invention is made remains with glutinous rice and mushroom ma original mellow delicate fragrance, also with fruit wine wine
Body is plentiful, and transparent color and luster degree is high, pure in mouth feel, and the active ingredient of mushroom ma is not lost, and remains the nutritive value of mushroom ma and exclusive
Local flavor, with beautifying face and moistering lotion, anti-aging prevents effect of cardiovascular and cerebrovascular diseases.
2）In mushroom ma's glutinous rice wine is brewed, without any additive and organic pigment, the selection to raw material is former for the present invention
The handling process such as the cleaning of material, the cleaning of jar fermenter is rigid in checking up, selecting and cleaning to pawpaw, and the selection at water source is all strict
Control greatly reduces the possibility that finished product carries harmful levels of pathogens in making step.
Specific embodiment
Embodiment 1
Raw material：Mushroom ma 80kg, drinking water 5kg, glutinous rice 5000kg, distiller's yeast 50kg, carbohydrase 200kg, its preparation method are as follows：
1）Feedstock treating：
A. glutinous rice is soaked into 30min, the amount for adding water is cooked or be cooked to flood rice 2cm, spreads out cooling, cooled down
When spray drinking water, treat that temperature is cooled to room temperature, add distiller's yeast, after being mixed thoroughly with glutinous rice, be fitted into sealing and fermenting 5 in jar fermenter
My god, obtain glutinous rice distiller's wort；
B. select that color is good, full grains mushroom mas really, clear water wash clean is used on sieve plate, be squeezed into fruit juice with juice extractor, obtain mushroom
Ma's fruit juice；
2）Fermentation：Fermentation tank mixed fermentation is placed in after glutinous rice distiller's wort, carbohydrase and mushroom ma fruit juice are well mixed, regulation system
PH value is to carry out primary fermentation after 3.0, and sealing and fermenting 7 days keeps the temperature of jar fermenter at 22 DEG C, is spaced stirring in 2 days once, stirs
Mix uniform, after fermentation ends, obtain mixed fermentation liquid；
3）Distillation：Mixed fermentation liquid is put into distillation still and is distilled, acquisition slips out liquid and residual liquid；
4）Ageing：Liquid will be slipped out and be placed in ageing 3 months in closed container, ageing temperature control will obtain mushroom ma at 15 DEG C after terminating
Glutinous rice wine stoste；
4）It is sterilized and filling：
By mushroom ma's glutinous rice wine stoste through 65 DEG C of sterilizations, 15min is kept, after sterilization terminates, after naturally cool to normal temperature, bottling is obtained
Finished product.
Embodiment 2
Raw material：Mushroom ma 120kg, drinking water 20kg, glutinous rice 8000kg, distiller's yeast 80kg, carbohydrase 300kg, its preparation method are as follows：
1）Feedstock treating：
A. glutinous rice is soaked into 60min, the amount for adding water is cooked or be cooked to flood rice 3cm, spreads out cooling, cooled down
When spray drinking water, treat that temperature is cooled to room temperature, add distiller's yeast, after being mixed thoroughly with glutinous rice, be fitted into sealing and fermenting 10 in jar fermenter
My god, obtain glutinous rice distiller's wort；
B. select that color is good, full grains mushroom mas really, clear water wash clean is used on sieve plate, be squeezed into fruit juice with juice extractor, obtain mushroom
Ma's fruit juice；
2）Fermentation：Fermentation tank mixed fermentation is placed in after glutinous rice distiller's wort, carbohydrase and mushroom ma fruit juice are well mixed, regulation system
PH value is to carry out primary fermentation after 4.5, and sealing and fermenting 10 days keeps the temperature of jar fermenter at 27 DEG C, is spaced stirring in 3 days once,
Stir, after fermentation ends, obtain mixed fermentation liquid；
3）Distillation：Mixed fermentation liquid is put into distillation still and is distilled, acquisition slips out liquid and residual liquid；
4）Ageing：Liquid will be slipped out and be placed in ageing 5 months in closed container, ageing temperature control will obtain mushroom ma at 10 DEG C after terminating
Glutinous rice wine stoste；
4）It is sterilized and filling：
By mushroom ma's glutinous rice wine stoste through 80 DEG C of sterilizations, 10min is kept, after sterilization terminates, after naturally cool to normal temperature, bottling is obtained
Finished product.
Embodiment 3
Raw material：Mushroom ma 100kg, drinking water 10kg, glutinous rice 6000kg, distiller's yeast 70kg, carbohydrase 250kg, its preparation method are as follows：
1）Feedstock treating：
A. glutinous rice is soaked into 50min, the amount for adding water is cooked or be cooked to flood rice 2cm, spreads out cooling, cooled down
When spray drinking water, treat that temperature is cooled to room temperature, add distiller's yeast, after being mixed thoroughly with glutinous rice, be fitted into sealing and fermenting 8 in jar fermenter
My god, obtain glutinous rice distiller's wort；
B. select that color is good, full grains mushroom mas really, clear water wash clean is used on sieve plate, be squeezed into fruit juice with juice extractor, obtain mushroom
Ma's fruit juice；
2）Fermentation：Fermentation tank mixed fermentation is placed in after glutinous rice distiller's wort, carbohydrase and mushroom ma fruit juice are well mixed, regulation system
PH value is to carry out primary fermentation after 4.0, and sealing and fermenting 8 days keeps the temperature of jar fermenter at 25 DEG C, is spaced stirring in 2 days once, stirs
Mix uniform, after fermentation ends, obtain mixed fermentation liquid；
3）Distillation：Mixed fermentation liquid is put into distillation still and is distilled, acquisition slips out liquid and residual liquid；
4）Ageing：Liquid will be slipped out and be placed in ageing 4 months in closed container, ageing temperature control will obtain mushroom ma at 13 DEG C after terminating
Glutinous rice wine stoste；
4）It is sterilized and filling：
By mushroom ma's glutinous rice wine stoste through 75 DEG C of sterilizations, 13min is kept, after sterilization terminates, after naturally cool to normal temperature, bottling is obtained
Finished product.
Claims (3)
1. a kind of mushroom ma glutinous rice wine, it is characterised in that be made up of the raw material of following weight portion：80-120 parts of mushroom ma, drinking water 5-
20 parts, glutinous rice 5000-8000 parts, distiller's yeast 50-80 parts, carbohydrase 200-300 parts；
The making step of the mushroom ma glutinous rice wine is as follows：
1）Feedstock treating：
A. glutinous rice is soaked into 30-60min, the amount for adding water is cooked or be cooked to flood rice 2-3cm, spreads out cooling,
Drinking water is sprayed during cooling, treats that temperature is cooled to room temperature, add distiller's yeast, after being mixed thoroughly with glutinous rice, be fitted into sealing hair in jar fermenter
Ferment 5-10 days, obtains glutinous rice distiller's wort；
B. select that color is good, full grains mushroom mas really, clear water wash clean is used on sieve plate, be squeezed into fruit juice with juice extractor, obtain mushroom
Ma's fruit juice；
2）Fermentation：Fermentation tank mixed fermentation is placed in after glutinous rice distiller's wort, carbohydrase and mushroom ma fruit juice are well mixed, regulation system
To carry out primary fermentation after 3.0-4.5, sealing and fermenting 7-10 days keeps the temperature of jar fermenter at 22-27 DEG C, is spaced 2-3 pH value
Its stirring once, stirs, and after fermentation ends, obtains mixed fermentation liquid；
3）Distillation：Mixed fermentation liquid is put into distillation still and is distilled, acquisition slips out liquid and residual liquid；
4）Ageing：Liquid will be slipped out to be placed in ageing 3-5 month in closed container, ageing temperature control is obtained at 10-15 DEG C after terminating
Mushroom ma's glutinous rice wine stoste；
4）It is sterilized and filling：
By mushroom ma's glutinous rice wine stoste through 65-80 DEG C of sterilization, 10-15min is kept, after sterilization terminates, after naturally cool to normal temperature, dress
Bottle, obtains finished product.
2. mushroom ma glutinous rice wine according to claim 1, it is characterised in that described drinking water is previously heated to 100 ~ 105
DEG C, 2 ~ 5min is kept, after naturally cool to room temperature, as the water source in mushroom ma's glutinous rice liquor method for making.
3. mushroom ma glutinous rice wine according to claim 1, it is characterised in that described fermentation time is 7-8 days, fermentation temperature
It is 22-25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611205880.1A CN106701419A (en) | 2016-12-23 | 2016-12-23 | Physalis pubescens glutinous rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611205880.1A CN106701419A (en) | 2016-12-23 | 2016-12-23 | Physalis pubescens glutinous rice wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106701419A true CN106701419A (en) | 2017-05-24 |
Family
ID=58903192
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611205880.1A Withdrawn CN106701419A (en) | 2016-12-23 | 2016-12-23 | Physalis pubescens glutinous rice wine and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106701419A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112021504A (en) * | 2020-08-04 | 2020-12-04 | 北京西贝龙之梦餐饮管理有限公司 | Glutinous rice paste, processing method thereof and glutinous millet cold cake |
| CN112021505A (en) * | 2020-08-04 | 2020-12-04 | 北京西贝龙之梦餐饮管理有限公司 | Glutinous millet and processing method thereof and glutinous millet cold cake |
-
2016
- 2016-12-23 CN CN201611205880.1A patent/CN106701419A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112021504A (en) * | 2020-08-04 | 2020-12-04 | 北京西贝龙之梦餐饮管理有限公司 | Glutinous rice paste, processing method thereof and glutinous millet cold cake |
| CN112021505A (en) * | 2020-08-04 | 2020-12-04 | 北京西贝龙之梦餐饮管理有限公司 | Glutinous millet and processing method thereof and glutinous millet cold cake |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170524 |
|
| WW01 | Invention patent application withdrawn after publication |