CN106754059A - A kind of preparation method of Ipomoea batatas glutinous rice wine - Google Patents
A kind of preparation method of Ipomoea batatas glutinous rice wine Download PDFInfo
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- CN106754059A CN106754059A CN201710001766.5A CN201710001766A CN106754059A CN 106754059 A CN106754059 A CN 106754059A CN 201710001766 A CN201710001766 A CN 201710001766A CN 106754059 A CN106754059 A CN 106754059A
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- glutinous rice
- rice
- ipomoea batatas
- fermentation
- saccharomycete
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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 discloses a kind of preparation method of Ipomoea batatas glutinous rice wine, including Ipomoea batatas, glutinous rice, carbohydrase, saccharomycete, sterile distilled water, citric acid, white granulated sugar, glutinous rice：Wash rice, rice dipping, drench cold, steamed rice, glutinous rice：Cleaning, peeling, boiling；Glutinous rice and glutinous rice are well mixed, adjust PH to 4 and pol 28.5%；Add carbohydrase and saccharomycete, fermentation, filtering, tinning, sterilizing, finished product；Compared with prior art, present invention reduces the excitement of traditional rice wine, lactic acid bacteria effect can alleviate the excitement of alcohol, using fragrance, the value with popularization and application in esterification flavouring increase rice wine.
Description
Technical field
The present invention relates to a kind of drinks preparation method, more particularly to a kind of preparation method of Ipomoea batatas glutinous rice wine.
Background technology
Used as wine kind representative in traditional sweet wine, it contains the nutriment enriched in glutinous rice to rice wine, wherein containing
There are protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and starch etc..On the basis of sticky rice sweet wine
The Ipomoea batatas rich in abundant nutrition is incorporated, a kind of compound rice wine of Ipomoea batatas glutinous rice is brewageed, glutinous rice and nutritional ingredient in Ipomoea batatas is abundant
Mixing, not only increases the nutritive value of rice wine, and significant to the development in pluralism of rice wine.
Brewageed jointly with glutinous rice and other crops at present make compound rice wine documents and materials it is relatively fewer, in the market is multiple
The current intelligence for closing rice wine allows of no optimist, wherein it is the most key the reason for one of be compound rice wine zymotechnique it is not mature enough,
Cannot be mass produced.But the concern with people to healthy food, Ipomoea batatas sticky rice sweet wine comes into the life of people, again
Evoke people to being combined the exploration of brewing process of rice wine.
The content of the invention
The purpose of the present invention is that and a kind of preparation method of Ipomoea batatas glutinous rice wine is provided to solve the above problems.
The present invention is achieved through the following technical solutions above-mentioned purpose：
The present invention includes
Material：Ipomoea batatas, glutinous rice, carbohydrase, saccharomycete, sterile distilled water, citric acid, white granulated sugar；
Instrument：Homogenizer, autoclave, alcoholic strength meter, saccharometer, acidometer, centrifuge, electronic balance, constant incubator,
Fermentation tank；
(1) flow：
Glutinous rice：Wash rice, rice dipping, drench cold, steamed rice, glutinous rice：Cleaning, peeling, boiling；
Glutinous rice and glutinous rice are well mixed, adjust PH to 4 and pol 28.5%；
Add carbohydrase and saccharomycete, fermentation, filtering, tinning, sterilizing, finished product；
(2) step：
1. pretreatment of raw material：
Ipomoea batatas is cleaned, shreds, dries, and glutinous rice is carefully rejected other impurity and soaked 14 hours；By the Ipomoea batatas after treatment and
To Ipomoea batatas without hard-core, glutinous rice discoloration is soft can to terminate boiling to the boiling of glutinous rice water proof；Carried out again after being cooled to less than 30 DEG C follow-up
Operation；
Prepared by syrup, the initial pol for adjusting fermentation system is fabricated to pol 28.5 using distilled water and white sugar
The syrup of degree is standby；The treatment of fermentation tank, clear water cleans rear high pressure steam sterilization 1h, standby after cooling；
2. ferment for the first time：
By the Ipomoea batatas after treatment and glutinous rice according to 2:3 ratio mixing loads fermentation tank, and it is 1 to control solid-liquid ratio:2, admix
0.5% carbohydrase, 0.5% saccharomycete and 2% pectase simultaneously adjust PH for 4 at 25 DEG C in fermenting 7 days with citric acid, control
Fermentation temperature processed is 30 DEG C；
3. ferment for second：
After saccharomycetes to make fermentation 7 days, the lactic acid bacteria of addition 5% carries out second fermentation, and fermentation time is 7 days, controls temperature
25℃；
4. ageing：
The mesh filter bag of wine liquid 200 filtered after 4000 rotating speed centrifuging and taking supernatants, 4 DEG C of refrigerators of clear liquid carry out later stage ageing.
The beneficial effects of the present invention are：
The present invention is a kind of preparation method of Ipomoea batatas glutinous rice wine, compared with prior art, present invention reduces traditional rice wine
Excitement, lactic acid bacteria effect can alleviate the excitement of alcohol, increase fragrance in rice wine using esterification flavouring, with popularization and application
Value.
Specific embodiment
The invention will be further described below：
The present invention includes
Material：Ipomoea batatas, glutinous rice, carbohydrase, saccharomycete, sterile distilled water, citric acid, white granulated sugar；
Instrument：Homogenizer, autoclave, alcoholic strength meter, saccharometer, acidometer, centrifuge, electronic balance, constant incubator,
Fermentation tank；
(1) flow：
Glutinous rice：Wash rice, rice dipping, drench cold, steamed rice, glutinous rice：Cleaning, peeling, boiling；
Glutinous rice and glutinous rice are well mixed, adjust PH to 4 and pol 28.5%；
Add carbohydrase and saccharomycete, fermentation, filtering, tinning, sterilizing, finished product；
(2) step：
1. pretreatment of raw material：
Ipomoea batatas is cleaned, shreds, dries, and glutinous rice is carefully rejected other impurity and soaked 14 hours；By the Ipomoea batatas after treatment and
To Ipomoea batatas without hard-core, glutinous rice discoloration is soft can to terminate boiling to the boiling of glutinous rice water proof；Carried out again after being cooled to less than 30 DEG C follow-up
Operation；
Prepared by syrup, the initial pol for adjusting fermentation system is fabricated to pol 28.5 using distilled water and white sugar
The syrup of degree is standby；The treatment of fermentation tank, clear water cleans rear high pressure steam sterilization 1h, standby after cooling；
2. ferment for the first time：
By the Ipomoea batatas after treatment and glutinous rice according to 2:3 ratio mixing loads fermentation tank, and it is 1 to control solid-liquid ratio:2, admix
0.5% carbohydrase, 0.5% saccharomycete and 2% pectase simultaneously adjust PH for 4 at 25 DEG C in fermenting 7 days with citric acid, control
Fermentation temperature processed is 30 DEG C；
3. ferment for second：
After saccharomycetes to make fermentation 7 days, the lactic acid bacteria of addition 5% carries out second fermentation, and fermentation time is 7 days, controls temperature
25℃；
4. ageing：
The mesh filter bag of wine liquid 200 filtered after 4000 rotating speed centrifuging and taking supernatants, 4 DEG C of refrigerators of clear liquid carry out later stage ageing.
Points for attention
(1) Ipomoea batatas and glutinous rice raw material should be screened carefully, prevent from mixing the impurity of other influence experimental results.
(2) tinning process is tried one's best and avoids fermentation tank open-assembly time of uncapping long.
(3) Ipomoea batatas and glutinous rice raw material will be well mixed.Dosage is accurate, and error is not allowed excessive.
(4) answered quickly during sampling determination data and sampling tool answers sterilized treatment.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (1)
1. a kind of preparation method of Ipomoea batatas glutinous rice wine, it is characterised in that：Including
Material：Ipomoea batatas, glutinous rice, carbohydrase, saccharomycete, sterile distilled water, citric acid, white granulated sugar；
Instrument：Homogenizer, autoclave, alcoholic strength meter, saccharometer, acidometer, centrifuge, electronic balance, constant incubator, fermentation
Tank；
(1) flow：
Glutinous rice：Wash rice, rice dipping, drench cold, steamed rice, glutinous rice：Cleaning, peeling, boiling；
Glutinous rice and glutinous rice are well mixed, adjust PH to 4 and pol 28.5%；
Add carbohydrase and saccharomycete, fermentation, filtering, tinning, sterilizing, finished product；
(2) step：
1. pretreatment of raw material：
Ipomoea batatas is cleaned, shreds, dries, and glutinous rice is carefully rejected other impurity and soaked 14 hours；By the Ipomoea batatas after treatment and glutinous rice
To Ipomoea batatas without hard-core, glutinous rice discoloration is soft can to terminate boiling for water proof boiling；Subsequent operation is carried out after being cooled to less than 30 DEG C again；
Prepared by syrup, the initial pol for adjusting fermentation system is fabricated to 28.5 degree of pol using distilled water and white sugar
Syrup is standby；The treatment of fermentation tank, clear water cleans rear high pressure steam sterilization 1h, standby after cooling；
2. ferment for the first time：
By the Ipomoea batatas after treatment and glutinous rice according to 2:3 ratio mixing loads fermentation tank, and it is 1 to control solid-liquid ratio:2, admix 0.5%
Carbohydrase, 0.5% saccharomycete and 2% pectase and to adjust PH with citric acid be the control hair 4 in being fermented 7 days at 25 DEG C
Ferment temperature is 30 DEG C；
3. ferment for second：
After saccharomycetes to make fermentation 7 days, the lactic acid bacteria of addition 5% carries out second fermentation, and fermentation time is 7 days, controls 25 DEG C of temperature；
4. ageing：
The mesh filter bag of wine liquid 200 filtered after 4000 rotating speed centrifuging and taking supernatants, 4 DEG C of refrigerators of clear liquid carry out later stage ageing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710001766.5A CN106754059A (en) | 2017-01-03 | 2017-01-03 | A kind of preparation method of Ipomoea batatas glutinous rice wine |
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| CN201710001766.5A CN106754059A (en) | 2017-01-03 | 2017-01-03 | A kind of preparation method of Ipomoea batatas glutinous rice wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758865A (en) * | 2020-08-15 | 2020-10-13 | 南昌泰康食品科技有限公司 | Preparation method of fermented rice milk beverage |
| CN112646679A (en) * | 2020-12-30 | 2021-04-13 | 广东顺德酒厂有限公司 | Sake and its preparing method |
| CN114214152A (en) * | 2021-12-09 | 2022-03-22 | 贵州大学 | Method for preparing rosa roxburghii tratt black glutinous rice wine through semi-solid fermentation |
Citations (6)
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|---|---|---|---|---|
| CN101063071A (en) * | 2007-05-30 | 2007-10-31 | 纪荣起 | Purple sweet potato rice wine and production method thereof |
| CN101724533A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Preparation method of purple sweet potato wine |
| CN103146530A (en) * | 2013-03-21 | 2013-06-12 | 光明乳业股份有限公司 | Method for brewing fermented rice and fermented rice prepared by using method |
| CN103320267A (en) * | 2013-07-03 | 2013-09-25 | 郑通彪 | Method for brewing sticky rice-purple sweet potato wine |
| CN103820267A (en) * | 2014-02-28 | 2014-05-28 | 唐楠 | Sweet potato wine and preparation method |
| CN104017694A (en) * | 2014-06-27 | 2014-09-03 | 四川理工学院 | Brewing technique of low-sugar red date rice wine |
-
2017
- 2017-01-03 CN CN201710001766.5A patent/CN106754059A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101063071A (en) * | 2007-05-30 | 2007-10-31 | 纪荣起 | Purple sweet potato rice wine and production method thereof |
| CN101724533A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Preparation method of purple sweet potato wine |
| CN103146530A (en) * | 2013-03-21 | 2013-06-12 | 光明乳业股份有限公司 | Method for brewing fermented rice and fermented rice prepared by using method |
| CN103320267A (en) * | 2013-07-03 | 2013-09-25 | 郑通彪 | Method for brewing sticky rice-purple sweet potato wine |
| CN103820267A (en) * | 2014-02-28 | 2014-05-28 | 唐楠 | Sweet potato wine and preparation method |
| CN104017694A (en) * | 2014-06-27 | 2014-09-03 | 四川理工学院 | Brewing technique of low-sugar red date rice wine |
Non-Patent Citations (1)
| Title |
|---|
| 李纪涛等: "不同酿酒酵母发酵的紫薯糯米酒香气成分分析", 《食品科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758865A (en) * | 2020-08-15 | 2020-10-13 | 南昌泰康食品科技有限公司 | Preparation method of fermented rice milk beverage |
| CN112646679A (en) * | 2020-12-30 | 2021-04-13 | 广东顺德酒厂有限公司 | Sake and its preparing method |
| CN114214152A (en) * | 2021-12-09 | 2022-03-22 | 贵州大学 | Method for preparing rosa roxburghii tratt black glutinous rice wine through semi-solid fermentation |
| CN114214152B (en) * | 2021-12-09 | 2024-02-06 | 贵州大学 | Method for preparing roxburgh rose black glutinous rice wine through semi-solid fermentation |
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Application publication date: 20170531 |