CN1069923C - Yellow rice or millet wine for cold drinking and preparing process thereof - Google Patents
Yellow rice or millet wine for cold drinking and preparing process thereof Download PDFInfo
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- CN1069923C CN1069923C CN98102086A CN98102086A CN1069923C CN 1069923 C CN1069923 C CN 1069923C CN 98102086 A CN98102086 A CN 98102086A CN 98102086 A CN98102086 A CN 98102086A CN 1069923 C CN1069923 C CN 1069923C
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Abstract
The present invention relates to yellow wine capable of being iced and drunk as a cooling drink. The present invention is characterized in that syrup mixed from white sugar, preservatives, sour agents, vitamin C and water, honey and essence are added in the raw materials of Shaoxing yellow wine, and the yellow wine is prepared by a unique processing method. The yellow wine contains rich nutrient components and has mellow and sweet flavor; more importantly, people's prejudice in the past that yellow wine is not suitable for being drunk as a cooling drink is changed, and when common people drink more than 3 cups of the cold yellow wine in summer, people do not have dizziness or body discomfort; the yellow wine provides a new product for the culture of yellow wine.
Description
The invention belongs to alcopop, more particularly, is a kind of yellow rice wine that can cold drink and preparation method thereof.
China's wine brewing is with a long history, and wherein yellow rice wine is exactly one of ancient wine kind of China.Yellow rice wine has abundant nutrition, wherein contain the necessary total amino acid content of human body and be 11 times of beer, it is 12 times vinous, lysine content is higher than pure mellow wine 2-36 times (" Shaoxing culture " of beer, grape wine and Japan, Encyclopedia of China Publishing House Shanghai branch nineteen ninety) also contains the ester class of aromatic flavour in the yellow rice wine, therefore it not only can make beverage, and is widely used as condiment on cooking dish, again weighing wine; Yellow rice wine still is the raw material of many medicinal liquor.But no matter yellow rice wine is as beverage, or by the medicinal liquor that it steeped, generally believe and heat drink, the people from Shaoxing, native place of yellow rice wine has " seven avoid " when drinking yellow rice wine, wherein " head avoids " is exactly cold drink, many in the bronze work that is unearthed in Shaoxing, the ceramic ware drinking utensils all is the vessel of hot wine, therefore can prove that people from Shaoxing just has the custom of drinking hot wine since ancient times, and they think so not imapirment of the spleen and stomach.(" Shaoxing culture " Encyclopedia of China Publishing House Shanghai branch, nineteen ninety).The people is also arranged now at the Yellow rice or millet wine for cold drinking in summer, after but common people drank, " the higher authorities " sensation is arranged, more obvious to low-grade wine especially, as drinking with 8 years old above high-grade yellow rice wine carbonated drink on the rocks or on the rocks (comprising cola, Sprite), cost is too high, and all more than 60 yuan/500 grams, common people are beyond affordability for present high-grade yellow rice wine price.No matter be the Shandong that abounds with " blue mound good wine ", or the Shaoxing in the township of yellow rice wine, generally believe and should not drink yellow rice wine summer, therefore summer yellow rice wine sales volume die-off, and be the cooking wine or the raw material of medicinal liquor at many people's the yellow rice wine of all thinking in the eyes.
The objective of the invention is to change people's prejudice, provide a kind of summer can be freezing back cold drink and the pure and sweet yellow rice wine of taste.
Main technical schemes of the present invention: in yellow rice wine, add the syrup that mixes by multiple components, and honey, essence, and charge into carbonic acid gas therein.
The component of Yellow rice or millet wine for cold drinking of the present invention and content thereof:
Raw material yellow rice wine and syrupy volume ratio are 1: 0.6-1:
Honey and essence are respectively raw material yellow rice wine weight 3.0-4.5% and 0.1-0.3%.
Described syrupy component and content thereof: (is 100 in syrup component sum): sanitas 0.05-0.10%, acidic flavoring agent 0.10-0.15%, vitamins C 0.08-0.12%, white sugar 35-45%, all the other are water.
Described raw material yellow rice wine comprise the unit that Shaoxing produces red, with meal, kindly make, the spring snow yellow rice wine, preferably first reddish yellow wine claims the ZHUANGYUANHONG yellow rice wine again, this wine fermentation is complete, and it is few to contain residual sugar, and is orange bright, the refreshing little hardship of flavor has distinctive fragrance, and alcoholic strength is 16 °-19 ° usually.
Described syrup preparation water should meet drinking water standard.
Described acidic flavoring agent is citric acid preferably.
Described essence is lemon flavor.
Described sanitas is Sodium Benzoate preferably, is mixed with the Sodium Benzoate aqueous solution of 10-30% during use.
The preparation method of Yellow rice or millet wine for cold drinking of the present invention may further comprise the steps:
1. the pre-treatment of raw material: the open stainless steel vessel that will fill the raw material yellow rice wine heats 50-90 ℃ with steam boiling or directly warm fire, heated 10-40 minute, preferably 20-30 minute, cooling then, purpose is to reduce ethanol content, increase fixed acid content in the wine liquid, eliminate suspended particle and harmful material in the wine liquid;
2. syrupy preparation: water and white sugar are added in the container in given ratio, with steam heating container and constantly stirring, treat that white sugar dissolved the back reheat 4-8 minute fully, its objective is sterilization, cooled and filtered, filtrate is packed in another stainless steel vessel, is adding sanitas, acidic flavoring agent, vitamins C successively under constantly stirring, and mixing promptly gets required syrup;
3. the syrup that pretreated yellow rice wine raw material of (1) step and (2) are gone on foot is mixed in proportion back adding honey., essence, mixing;
4. the wine liquid that is prepared by (3) step charges into carbonic acid gas-1 ± 0.5 ℃ of following bottling and gets final product.
The wine liquid that above-mentioned (3) make also can be packed in the container, adopt machinery down at-1 ℃ or manual method fill CO
2, with pricking cold the obtaining of yellow mechanism " ice is pricked yellow rice wine ", the yellow machine of described bundle is the device for beer on draft of using always when drinking.
Major advantage of the present invention and effect:
The Yellow rice or millet wine for cold drinking product that adopts the inventive method to make, refrigerant good to eat, pure fragrance is sweet, and exuberant air foam has abundant nutritive value, and common people drink more than three glasss not can " the higher authorities " or the sense of discomfort, have changed the prejudice that yellow rice wine can not cold drink; Owing to be filled with CO
2, take away human heat when drinking summer, feel very much nice and cool, and common unprocessed yellow rice wine drunk hotter and hotter; Owing to be added with honey in the product, improve the sugariness of wine, removed bitter taste: the yellow rice wine ethanol content after processing is 4-8% only, is fit to all kinds of people and drinks.In sum, the present invention will improve yellow rice wine status in the drinks drink for the yellow rice wine culture provides a new product, promotes the development of rice wine production.
Further describe characteristics of the present invention below by example.
Example 1
Get first reddish yellow wine of 1000ml Shaoxing production and put into stainless steel vessel, and place electric steamer, the water steam heating, boiling 20 minutes is cooled to room temperature; 350 gram white sugars and 650 gram tap water are placed in the pot, under agitation use steam heating, treat that sugar dissolved the back reheat 5 minutes fully, cooling is then filtered, and adds 30% Sodium Benzoate, 1.5 gram citric acids, the 1 gram vitamins C of 1 gram (butt) in filtrate successively, mixing promptly obtains syrup: first reddish yellow wine and syrup after will handling mix in stainless steel vessel, and adding 36 gram honey, 1.5 gram lemon flavours, mixing charges into CO-1 ± 0.5 ℃ of bottling at last
2
Example 2
The reddish yellow wine 1000ml of raw material unit that this example is used: syrup 700ml, wherein white sugar 294 grams, Sodium Benzoate 0.56 gram, citric acid 0.84 restrain, and all the other are water; Honey 42 grams; Lemon flavour 3 gram, preparation process, again the boiling 8 minutes, other preparation process and operational condition are with example 1 after raw material yellow rice wine boiling 35 minutes, white sugar dissolving, and product charges into CO
2
Claims (4)
1. Yellow rice or millet wine for cold drinking is characterized in that this yellow rice wine is prepared by following method:
(1) raw material yellow rice wine pre-treatment: will fill the open stainless steel vessel water steam boiling of yellow rice wine raw material or directly 50-90 ℃ of temperature fire heating 10-40 minute, and cool off stand-by then;
(2) syrupy preparation: water and white sugar are added in the container, with steam heating and constantly stirring, treat to continue heating 4-8 minute again after the white sugar dissolving, cooling, filter, in filtrate, add sanitas, acidic flavoring agent, vitamins C, mixing successively, described syrup component and content thereof (is 100 in syrup composition weight sum): sanitas 0.05-0.10%, acidic flavoring agent 0.10-0.15%, vitamins C 0.08-0.12%, white sugar 35-45%, all the other are water;
(3) syrup that the pretreated yellow rice wine raw material of step (1) and step (2) are made mixes the back and adds honey, essence, mixing, described yellow rice wine raw material and syrupy volume ratio are 1: 0.6-1, honey and essence are respectively the 3.0-4.5% and the 0.1-0.3% of yellow rice wine raw material weight;
(4) by the wine liquid of step (3) preparation-1 ± 0.5 ℃ down bottling charge into carbonic acid gas and get final product.
2. according to the described yellow rice wine of claim 1, it is characterized in that wine liquid that step (3) makes packs in the container, charge into carbonic acid gas at-1 ± 0.5 ℃ of following employing machinery or artificial method, when drinking with pricking cold the obtaining of yellow mechanism " ice is pricked yellow rice wine ".
3. according to the described yellow rice wine of claim 1, it is characterized in that described raw material yellow rice wine is first reddish yellow wine that produce in Shaoxing, spirituosity amount 16-19%.
4. according to the described yellow rice wine of claim 1, it is characterized in that described sanitas is a Sodium Benzoate, described acidic flavoring agent is a citric acid, and described essence is lemon flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98102086A CN1069923C (en) | 1998-06-11 | 1998-06-11 | Yellow rice or millet wine for cold drinking and preparing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98102086A CN1069923C (en) | 1998-06-11 | 1998-06-11 | Yellow rice or millet wine for cold drinking and preparing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1203270A CN1203270A (en) | 1998-12-30 |
| CN1069923C true CN1069923C (en) | 2001-08-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98102086A Expired - Fee Related CN1069923C (en) | 1998-06-11 | 1998-06-11 | Yellow rice or millet wine for cold drinking and preparing process thereof |
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| Country | Link |
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| CN (1) | CN1069923C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948731A (en) * | 2010-10-13 | 2011-01-19 | 江苏恒顺醋业股份有限公司 | Yellow wine beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067919A (en) * | 1992-05-29 | 1993-01-13 | 金国祥 | The production method of multiple amino acids preparation yellow rice wine |
| CN1122826A (en) * | 1994-11-05 | 1996-05-22 | 陈佩仁 | Method for making yellow rice wine |
-
1998
- 1998-06-11 CN CN98102086A patent/CN1069923C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067919A (en) * | 1992-05-29 | 1993-01-13 | 金国祥 | The production method of multiple amino acids preparation yellow rice wine |
| CN1122826A (en) * | 1994-11-05 | 1996-05-22 | 陈佩仁 | Method for making yellow rice wine |
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| Publication number | Publication date |
|---|---|
| CN1203270A (en) | 1998-12-30 |
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