CN106754061A - A kind of sweet white wine making process of purple rice adlay - Google Patents
A kind of sweet white wine making process of purple rice adlay Download PDFInfo
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- CN106754061A CN106754061A CN201710003605.XA CN201710003605A CN106754061A CN 106754061 A CN106754061 A CN 106754061A CN 201710003605 A CN201710003605 A CN 201710003605A CN 106754061 A CN106754061 A CN 106754061A
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- adlay
- 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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- General Health & Medical Sciences (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of sweet white wine of purple rice adlay (fermented glutinour rice) processing technology, comprise the following steps：1) pre-process：From adlay, purple rice and Radix Glycyrrhizae, cleaned with warm water；2) airing：Adlay, purple rice and Radix Glycyrrhizae are pulled out and is dried；3) crush：Adlay, purple rice and Radix Glycyrrhizae are crushed to 100 mesh；4) ferment：Add warm water, stir, formed stoste, add distiller's yeast, pour into hermetically sealed can and fermented, during add rice wine rhizopus and saccharomycete；If raw material uses the adlay and rough purple rice of homologous not polished and washing as raw material, it is aided with the natural sweetener seasoning such as Radix Glycyrrhizae.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of sweet white wine making process of purple rice adlay.
Background technology
Adlay (latin name SemenCoicis, English name CoixSeed), also known as coix seed, the seed of jog's tears, the seed of jog's tears, native corn, the heart of a lotus seed
Rice, to play reality, heart of a lotus seed pearl, jobstears, meter Ren, maize sub, is medicine-food two-purpose product, and its nature and flavor is sweet, light, be slightly cold, with inducing diuresis for removing edema,
The effects such as invigorating spleen to remove dampness, relaxing muscles and tendons eliminating impediment, clearing away heat and eliminating pus, be the damp-clearing drug commonly used.Adlay is again a kind of beauty food, often to eat
Human body skin gloss can be kept fine and smooth.Fermented glutinour rice is also fermented glutinous rice, wine ma, vinasse, rice wine, sweet wine, sweet rice wine, glutinous rice wine, glutinous rice
Wine, underlying juice wine, rice leavening dough is a kind of typical local food for being fermented by yeast and being made by glutinous rice or rice, and its heat is high.South
Northern call is different.It is raw material that adlay fermented glutinour rice is typically with myotonin and glutinous rice, using the zymotechnique of traditional fermented glutinour rice through science
Modification method is brewed and formed, and it contains multivitamin and amino acid needed by human, with relaxing the muscles and stimulate the blood circulation, refreshes oneself weary, is grown
Mend and improve effect of immunity of organisms.But, the adlay for using on the market is generally finishing adlay, by polishing and washing,
Lose the substantial amounts of active ingredient such as protocatechuic acid in myotonin wheat bran, P-hydroxybenzoic acid, chlorogenic acid, vanillic acid, coffee
Acid, syringic acid, coumaric acid and forulic acid.The myotonin used in the present invention is remained to the full extent merely through heat treatment
Above-mentioned active ingredient.
Simply use appeal raw material making sweet rice wine and color and luster dimness, the problem of sallow occurs, purple rice addition in Mojiang is existed
There can be many effects in raw material：First, improve the visual perception of fermented glutinour rice；Secondly in the purple rice of Mojiang rich in anthocyanidin,
Mineral trace element, vitamin, unrighted acid, addition purple rice can improve the nutritive index of product.In prior art
In due to
Lack the plurality of active ingredients included in the middle of adlay wheat bran such as protocatechuic acid, P-hydroxybenzoic acid, chlorogenic acid, vanilla
Acid, caffeic acid, syringic acid, coumaric acid and forulic acid.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of sweet white wine making process of purple rice adlay, to solve existing skill
Caused above-mentioned multinomial defect in art.
To achieve the above object, the present invention provides following technical scheme：A kind of sweet white wine making process of purple rice adlay, bag
Include following steps：
1) pre-process：From not polished and washing adlay, rough purple rice and Radix Glycyrrhizae, choose stone and impurity；
2) soak, will as above raw material soaked overnight in clear water, raw material is fully absorbed water.
3) boiling；Being cooked in steamer or being cooked purple rice and adlay using clean high-temperature steam makes starch fully absorb water paste
Change；
4) ferment：It is cooled to after room temperature and pours into hermetically sealed can and fermented, the plastic bowl of Disposable packaging, mistake also can be used
Rice wine rhizopus are added in journey and saccharomycete stirs.
Preferably, the step 1) in, the ratio of adlay, purple rice and Radix Glycyrrhizae is 80:15:5.
Preferably, the step 4) in, fermentation temperature is 26 DEG C -30 DEG C, and fermentation time is 36-48h.
Preferably, the rice wine rhizopus and saccharomycete are respectively 2% and 3% relative to the ratio of stoste.
Beneficial effect using above technical scheme is：The sweet white wine making process of purple rice adlay of the present invention is purple from adlay
Meter Gan Cao compatibilities；Mouthfeel is fresh and sweet, bright in colour；Contain a large amount of health-care components using unpolished adlay, remain adlay shell and
Wheat bran protocatechuic acid, P-hydroxybenzoic acid, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, coumaric acid and forulic acid；Using purple
Natural anthocyanidin covers the color and luster of adlay in rice；The ethanol produced in fermentation process can help beneficial in purple rice and adlay
Composition oozes out；Starch and protein in adlay are decomposed using rice wine rhizopus and saccharomycete contributes to having in purple rice and adlay
Effect composition release, health-care efficacy is more preferable；If the homologous adlay of raw material use and purple rice are aided with the crude sweets such as Radix Glycyrrhizae as raw material
Taste agent seasoning, adds the effect of purple rice, can provide anthocyanidin for sweet rice wine, covers the color and luster of adlay original rice, the adlay of selection
Rice, without polishing and washing, remains the protocatechuic acid of former rice merely through heat treatment, and P-hydroxybenzoic acid, chlorogenic acid is fragrant
Oxalic acid, caffeic acid, syringic acid, coumaric acid and forulic acid.
Specific embodiment
The following detailed description of the preferred embodiment of the present invention.
Specific embodiment of the invention：A kind of sweet white wine making process of purple rice adlay, comprises the following steps：
1) pre-process：From not polished and washing adlay, rough purple rice and Radix Glycyrrhizae, choose stone and impurity, adlay, purple
The ratio of rice and Radix Glycyrrhizae is 80:15:5；
2) soak, will as above raw material soaked overnight in clear water, raw material is fully absorbed water.Boiling；
3) cook, being cooked purple rice and adlay using high-temperature steam makes starch fully absorb water gelatinization；
4) ferment：It is cooled to after room temperature and pours into hermetically sealed can and fermented, the plastic bowl of Disposable packaging, mistake also can be used
Rice wine rhizopus being added in journey and saccharomycete stirring, fermentation temperature is 26 DEG C -30 DEG C, and fermentation time is 36-48h, rice wine
Rhizopus and saccharomycete are respectively 2% and 3% relative to the ratio of stoste.
The sweet white wine making process of purple rice adlay of the present invention, from adlay, purple rice Radix Glycyrrhizae compatibility；Mouthfeel is fresh and sweet, bright in colour；
Contain a large amount of health-care components using unpolished adlay, remain adlay shell and wheat bran protocatechuic acid, P-hydroxybenzoic acid is green
Ortho acid, vanillic acid, caffeic acid, syringic acid, coumaric acid and forulic acid；The color of adlay is covered using anthocyanidin natural in purple rice
Pool；The ethanol produced in fermentation process can help the beneficiating ingredient in purple rice and adlay to ooze out；Use rice wine rhizopus and ferment
The starch and protein that female bacterium is decomposed in adlay contribute to the active ingredient in purple rice and adlay to discharge, and health-care efficacy is more preferable；It is former
If the homologous adlay of material use and purple rice are aided with the natural sweetener seasoning such as Radix Glycyrrhizae as raw material.
Above-described is only the preferred embodiment of the present invention, it is noted that for one of ordinary skill in the art
For, without departing from the concept of the premise of the invention, various modifications and improvements can be made, these belong to the present invention
Protection domain.
Claims (4)
1. a kind of sweet white wine making process of purple rice adlay, it is characterised in that comprise the following steps：
1) pre-process：From not polished and washing adlay, rough purple rice and Radix Glycyrrhizae, choose stone and impurity；
2) soak, will as above raw material soaked overnight in clear water, raw material is fully absorbed water.Boiling；
3) cook, being cooked purple rice and adlay using high-temperature steam makes starch fully absorb water gelatinization；
4) ferment：It is cooled to after room temperature and pours into hermetically sealed can and fermented, the plastic bowl of Disposable packaging also can be used, during
Addition rice wine rhizopus and saccharomycete stir.
2. the sweet white wine making process of purple rice adlay according to claim 1, it is characterised in that the step 1) in, adlay,
The ratio of purple rice and Radix Glycyrrhizae is 80:15:5.
3. the sweet white wine making process of purple rice adlay according to claim 1, it is characterised in that the step 4) in, fermentation
Temperature is 26 DEG C -30 DEG C, and fermentation time is 36-48h.
4. the sweet white wine making process of purple rice adlay according to claim 1, it is characterised in that the rice wine rhizopus and ferment
Female bacterium is respectively 2% and 3% relative to the ratio of stoste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710003605.XA CN106754061A (en) | 2017-01-04 | 2017-01-04 | A kind of sweet white wine making process of purple rice adlay |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710003605.XA CN106754061A (en) | 2017-01-04 | 2017-01-04 | A kind of sweet white wine making process of purple rice adlay |
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| CN106754061A true CN106754061A (en) | 2017-05-31 |
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| CN201710003605.XA Pending CN106754061A (en) | 2017-01-04 | 2017-01-04 | A kind of sweet white wine making process of purple rice adlay |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109735410A (en) * | 2019-03-04 | 2019-05-10 | 郑州康晖食品科技有限公司 | A kind of fermented type purple rice rice dew and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103305363A (en) * | 2012-03-13 | 2013-09-18 | 欧阳忠 | Ten-cereal five-color nutritional wine and preparation method thereof |
| CN105586214A (en) * | 2016-03-16 | 2016-05-18 | 云南农业大学 | Purple rice-purple sweet potato sweet baijiu and preparation method thereof |
-
2017
- 2017-01-04 CN CN201710003605.XA patent/CN106754061A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103305363A (en) * | 2012-03-13 | 2013-09-18 | 欧阳忠 | Ten-cereal five-color nutritional wine and preparation method thereof |
| CN105586214A (en) * | 2016-03-16 | 2016-05-18 | 云南农业大学 | Purple rice-purple sweet potato sweet baijiu and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴素萍: "薏米醪糟酒的工艺条件研究", 《粮食与饲料工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109735410A (en) * | 2019-03-04 | 2019-05-10 | 郑州康晖食品科技有限公司 | A kind of fermented type purple rice rice dew and preparation method thereof |
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