CN1069922C - Semi-solid thick wine and production technology thereof - Google Patents
Semi-solid thick wine and production technology thereof Download PDFInfo
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- CN1069922C CN1069922C CN96118710A CN96118710A CN1069922C CN 1069922 C CN1069922 C CN 1069922C CN 96118710 A CN96118710 A CN 96118710A CN 96118710 A CN96118710 A CN 96118710A CN 1069922 C CN1069922 C CN 1069922C
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- semi
- thick wine
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- solid thick
- wine
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Abstract
The present invention relates to a semi-solid thick wine and a novel production technology thereof, which is characterized in that concentrating technology is organically added in the traditional thick wine production technology, specifically that a thin film concentration method is utilized to concentrate homogenate to remove a large quantity of water, and then, the homogenate is mixed and blended with high quality fermented glutinous rice to obtain the semi-solid thick wine. The present invention comprises the compositions, in the weight percentages, 50 to 55 of solid substances (total sugar in the solid substances is from 20 to 25), 15 to 20 of ethanol (20 DEG C), at most 2 of total acid, at least 0.15 of amino acid and 25 to 35 of water. On the basis of not influencing the original flavor, the semi-solid thick wine is favorable for storage and transportation. When drunk, the semi-solid thick wine does not need to be reheated, and the semi-solid thick wine can be drunk only needing to add boiled water for uniform mixing, which is convenient.
Description
The present invention relates to a kind of drinks, particularly a kind of semi-solid thick wine.
Thick wine is the traditional famous and precious drink of China, with the quality glutinous rice is raw material, adopt the traditional technology fermentation to form, wherein contain 18 seed amino acids, multivitamin and other nutritive ingredients, only about 5 degree, the outward appearance breast is white as a jade for ethanol content, the soft fragrance of mouthfeel, non-stimulated flavor, old children is all suitable, is a kind of pure natural fermented beverage.But for a long time, thick wine is continued to use ancient traditional technology production always, because gordian techniquies such as anticorrosion and precipitation fail to solve, makes its bottling, preservation, transportation and suitability for industrialized production be subjected to serious obstruction, can only adopt workshop-based production few products, and sold the same day.Its work efficiency is low, labour intensity is big, can not meet the need of market.China's patent " the anti-precipitation of thick wine, anticorrosion, bottling production technique " (87107684.5) has solved the problems referred to above, basically realized the industrialization that thick wine is produced, and released multiple product, as barreled, bottled, tinned thick wine etc., than the traditional thick wine and the big Great Leap Forward of production technique thereof one step.Yet still there is certain weak point up to more than 80% in the water content in this thick Wine in preserving transportation, shorter as the quality guaranteed period, have only quality guaranteed period of half a year, long-distance transportation difficulty etc., and existing thick wine is when drinking, need after the heating can, very inconvenient.
The purpose of this invention is to provide a kind of semi-solid thick wine, on traditional production technique basis, increase concentrated and blending process, remove a large amount of moisture content in the thick wine, form a kind of be beneficial to preservation, transportation, and the semi-solid thick wine of conveniently drinking, fully overcome the deficiencies in the prior art.
The main component and the weight percent thereof of semi-solid thick wine of the present invention are: 1. solid substance 50-55 (wherein total reducing sugar (in sucrose) is 20-25); 2. ethanol (20 ℃) 15-20; 3. total acid (in lactic acid)≤2; 4. amino acid 〉=0.15; 5. water 25-35.Above-mentioned semi-solid thick wine is removed 90% above moisture through fermentation, utilize the thin film concentration method that homogenate is condensed into solid state after the homogenate, adds natural perfume and fermentation wine again and blends and form.
Manufacture craft of the present invention: 1. fermentation: adopt traditional zymotechnique, select quality glutinous rice, (12-18 hour) soaked in screening, and last cage steams (40 minutes), dashes with cold water and drenches to below 35 ℃, admixes distiller's yeast (0.5-1%), in 30 ± 2 ℃ of fermentations 7 days; 2. homogenate: the fermented glutinous rice that ferments is become homogenate with hollander, milling treatment of colloid, remove schlempe; 3. concentrate: utilize the thin film concentration method that homogenate is concentrated and turn round and look at solid, remove 90% above moisture; 4. blend: work in-process after will concentrating add natural perfumes (as soak solution 0.2-0.3% such as sweet osmanthus, roses) and high-quality fermentation wine (enriched material: fermented glutinous rice=1: 3) get final product the different work in-process of local flavor; 5. sterilization: adopt the conventional method sterilization, work in-process are heated to 90-100 ℃, got final product in 30-40 minute; 6. pack: because semi-solid thick wine moisture content of the present invention is 1/3rd of an existing thick wine, therefore, its packing not only can adopt bottled, barreled, tinned, also can adopt plastics packed, makes the packaged form that plurality of specifications is convenient to transport.When drinking, the boiling water that pours about 4 times with a small amount of semi-solid thick wine stirs evenly promptly drinkable.
Advantage of the present invention and positively effect: semi-solid thick wine 1. of the present invention thick wine with traditional on component content is completely different, its water content is far below prior art, not only increased the quality guaranteed period (approximately the quality guaranteed period can be brought up to more than 1 year) of product, be convenient to transportation and drink, and the original wind that does not influence thick wine is hidden; 2. adopt Technologies such as modern colloidal mill, thin film concentration method in the production technique, work efficiency height, cost are low, with short production cycle; 3. the present invention is a semi-solid, makes the packed form of plastics on the packaging, is more conducive to suitability for industrialized production and market sale.
Claims (1)
1, a kind of semi-solid thick wine is characterized in that:
The main component and the weight percent content thereof of semi-solid thick wine are respectively: 1. solid substance 50-55 (wherein total reducing sugar (in sucrose) is 20-25); 2. ethanol (20 ℃) 15-20; 3. total acid (in lactic acid)≤2; 4. amino acid 〉=0.15; 5. water 25-35,
Above-mentioned semi-solid thick wine is removed 90% above moisture through fermentation, utilize the thin film concentration method that homogenate is condensed into solid state after the homogenate, adds natural perfume and fermentation wine again and blends and form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118710A CN1069922C (en) | 1996-06-24 | 1996-06-24 | Semi-solid thick wine and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118710A CN1069922C (en) | 1996-06-24 | 1996-06-24 | Semi-solid thick wine and production technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1169469A CN1169469A (en) | 1998-01-07 |
| CN1069922C true CN1069922C (en) | 2001-08-22 |
Family
ID=5125277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96118710A Expired - Fee Related CN1069922C (en) | 1996-06-24 | 1996-06-24 | Semi-solid thick wine and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1069922C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0910624D0 (en) | 2009-06-19 | 2009-08-05 | Diageo Great Britain Ltd | A slush |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073206A (en) * | 1992-12-31 | 1993-06-16 | 汉中师范学院 | Technique for producing black rice thick wine |
| CN1090323A (en) * | 1992-12-31 | 1994-08-03 | 汉中师范学院 | The production technique of black rice thick wine and black rice thick wine |
-
1996
- 1996-06-24 CN CN96118710A patent/CN1069922C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073206A (en) * | 1992-12-31 | 1993-06-16 | 汉中师范学院 | Technique for producing black rice thick wine |
| CN1090323A (en) * | 1992-12-31 | 1994-08-03 | 汉中师范学院 | The production technique of black rice thick wine and black rice thick wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1169469A (en) | 1998-01-07 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |