CN107057914A - The preparation method that a kind of solomonseal fruit wine is made - Google Patents
The preparation method that a kind of solomonseal fruit wine is made Download PDFInfo
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- CN107057914A CN107057914A CN201710048205.0A CN201710048205A CN107057914A CN 107057914 A CN107057914 A CN 107057914A CN 201710048205 A CN201710048205 A CN 201710048205A CN 107057914 A CN107057914 A CN 107057914A
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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 discloses the preparation method that a kind of solomonseal fruit wine is made, described method comprises the following steps：A) sorting process, b) pretreatment process, c) cooking process, d) spreading for cooling process, e) fermentation procedure, f) seasoning dilution process, g) packaging process.The present invention has the following advantages that compared with prior art：Preparation technology is simple, easily implements；Sealwort, glutinous rice, fruits and vegetables method organic assembling are got up, effect of several raw materials complements each other, not only mouthfeel is good for the fermented glutinous rice prepared, and color and luster is good.It is a kind of wine product of the great healthcare function of great characteristic to improving blood circulation, protecting angiocarpy, anti-aging, raising immunity to play an important role, the mouthfeel that only traditional wine is not made more has various fresh and sweet tasty Juice tastes, not only nutrition, and delicious food.The fermented glutinous rice Alcohol degree being prepared from is low, can both be eaten as a kind of staple food, can also be as a kind of leisure beverage, and applicable crowd is extremely wide, and market prospects are very good.
Description
Technical field
The invention belongs to a kind of preparation method technical field of fermented glutinous rice, and in particular to a kind of sealwort glutinous rice fruit wine fermented glutinous rice
Preparation method.
Background technology
Fermented glutinous rice is called sweet wine, sour wine, vinasse, rice wine, sweet wine, sweet rice wine, glutinous rice wine, glutinous rice wine, underlying juice wine, rice leavening dough,
Old times are " sweet wine ", are a kind of rice wine, the south of the lower reaches of the Yangtze River characteristic traditional snack.Fermented glutinous rice is then the effect with body-building, warm stomach, is adapted to
Nourished in severe winter edible；Especially fermented glutinous rice has effects that nourishing generate fluid, promoting blood circulation and stopping pain, helpful for confined women.
Other fermented glutinous rice have holding Intestinal flora balance, improve allergic symptom, improve blood circulation, chest enlarge, skin whitening, promote appetite,
Corrosion-resistant is acted on.Fermented glutinous rice is formed through glutinous rice (also known as glutinous rice) and distiller's yeast fermentation, and summer can be with relieving summer-heat.Primary raw material is glutinous rice, is made
Technique processed is simple, and taste is fragrant and sweet pure and sweet, and ethanol content is few, therefore is loved by people.Traditional method is more in some dish
In making, Boiled Glutinous Rice Balls in Fermented Glutinous Rice or Instant Drinks etc. also often as important flavoring, are also fabricated to, but traditional fermented glutinous rice has at present
Not comprehensive nutrition, shortage healthcare function and the single shortcoming of taste.
The content of the invention
It is an object of the invention to provide the preparation method that a kind of brand-new solomonseal fruit wine is made, the sealwort fermented glutinous rice can overcome the disadvantages that biography
System fermented glutinous rice not comprehensive nutrition, shortage healthcare function and the single shortcoming of taste, form unique ferment local-flavor, with more complete
Face, in a balanced way nutrition and it is antiviral, anti-oxidant, antifatigue, the effects such as protection is cardiovascular.
The present invention solve technical problem technical scheme be：The preparation method that a kind of solomonseal fruit wine is made, comprises the following steps：
A) sorting process：Selected raw material：Glutinous rice requires full grains, and color and luster is milky white, glossy；Sealwort requires meat fertilizer
Thickness, surface is in faint yellow or yellowish-brown, is ground into granularity for 80-200 mesh；
B) pretreatment process：The glutinous rice that sorting process is chosen is eluriated clean, 16 are soaked with 2-3 times of water of glutinous rice weight~
24 hours, the grain of rice is set fully to absorb water, it is scattered and well-done uniform with grain of rice during sharp boiling；
C) cooking process：The glutinous rice that pretreatment process is handled well, which is picked up, to be put into stainless steel steamer, is placed in and is lined with gauze
Steam spacer on spread out, sealwort powder is sprinkled into glutinous rice, stirred, in 80-100 DEG C of water proof boiling 30-40min, to meal " it is ripe and
It is impermeable " untill；The weight of glutinous rice and sealwort compares 30-40:1；
D) spreading for cooling process：The steamed rice even steam lattice of cooking process are taken out from pot together, spreading for cooling is to 32~35 DEG C；
E) fermentation procedure：The good rice of spreading for cooling is placed in clean steamer, the 1-2% distiller's yeasts for accounting for total amount are admixed into sealwort
In glutinous rice, and add plain boiled water, after stirring, be put into clean container, compress slightly, and make surfacing smooth, then
It is barricaded as U-shaped nest, in favor of radiating and going out wine, remaining distiller's yeast is sprinkling upon surface, vessel port is sealed with preservative film；Temperature
Degree control carries out diastatic fermentation at 30 DEG C, ferments 24~48 hours, and glutinous rice, distiller's yeast, the weight ratio of plain boiled water are 1：0.02-
0.05：0.02-0.03；
F) seasoning dilution process：The sealwort fermented glutinous rice that e fermentation procedures are made is put into packing container, adds lemon juice or Pueraria lobota
Root powder, Juice, sealwort fermented glutinous rice, lemon juice or kudzu-vine root powder, the weight of Juice ratio are 1：0.01-0.05：2-4；
G) packaging process：The sealwort fermented glutinous rice fermented is put into packing container and sealed, is checked, got product.
Described Juice is squeezed the juice for fruits and vegetables are put into juice extractor, is filtered, you can.
Described fruits and vegetables are pomegranate, pineapple, watermelon, blueberry, cucumber, carrot.
The kudzu-vine root powder, lemon juice are purchased in market.
The holding time that existing fruit wine is made is not long, generally only 40-50 days, is easy for souring.In order that fruit wine is made 4
Not souring in individual month, can also add saccharomyces cerevisiae (Saccharomyces cerevisiae Meyen ex in zymotechnique
Hansen the weight ratio of) CGMCC.2.8, distiller's yeast and saccharomyces cerevisiae is 1：0.01-0.05.
Sealwort is the dry rhizome of the perennial herbal plant sealwort of Liliaceae Polygonatum in the present invention, with boosting qi and nourishing yin,
The effect of invigorating the spleen, moistening lung, kidney-nourishing.Mainly containing alkaloid, starch, polysaccharide etc..Sealwort nature and flavor are sweet, eat tasty and refreshing.Its fleshy root
Shape stem is plump, containing much starch, sugar, fat, protein, carrotene, vitamin and various other nutritional ingredients, eat raw,
Stewed clothes can allay one's hunger, and have body-building to be used again, can make us that strength multiplication, muscle is full, marrow is strong, highly beneficial to body.It is yellow
Smart root-like stock shape is just like sweet potato, and mountain area common people often ought be for vegetable consumption it.
Pharmacological research shows that sealwort has anti-aging, improves body's immunity, increase coronary blood flow, mitigates hat
The effects such as shape atherosclerosis, lowering blood pressure and blood fat, regulation blood glucose, antibacterial.Sealwort wine just has Yijing blood, strong bone
Establishing-Yang, the effect of anti-ageing life-prolonging, to trembled with fear, the personage such as lumbago due to the kidney deficiency is quite effective in cure.
Sealwort mainly contains effect and effect of Siberian solomonseal rhizome polysaccharide, oligosaccharide, lymphatic temperament, starch and several amino acids etc..
Sealwort is used as medicine with rhizome, with boosting qi and nourishing yin, invigorating the spleen, moistening lung, kidney benefiting functions, without the possible band of the big product for mending temperate-dryness
The side effect come.
The present invention has the following advantages that compared with prior art：
1st, a kind of solomonseal fruit wine that the present invention is carried makes its preparation technology simply, easily implements.
2nd, by implementing the present invention, sealwort, glutinous rice, Juice organic assembling are got up, the mutually auxiliary phase of effect of several raw materials
Into not only mouthfeel is good for the fermented glutinous rice prepared, and color and luster is good.To improving blood circulation, protection angiocarpy, anti-aging, raising
Immunity plays an important role, and is a kind of wine product of the great healthcare function of great characteristic, the mouthfeel that only traditional wine is not made, and more has
Various fresh and sweet tasty Juice tastes, not only nutrition, and also it is delicious.
3rd, by implementing the present invention, the fermented glutinous rice Alcohol degree being prepared from is low, can both be eaten as a kind of staple food,
Can be as a kind of leisure beverage, applicable crowd is extremely wide, and market prospects are very good.
Embodiment
The method of the present invention is further illustrated with reference to a kind of sealwort fermented glutinous rice of example.
Embodiment 1：
A) sorting：Selected raw material：Glutinous rice requires full grains, and color and luster is milky white, glossy；Sealwort requires fleshy hypertrophy,
Surface is in faint yellow or yellowish-brown, is ground into granularity for 80 mesh.
B) pre-process：The glutinous rice that sorting process is chosen is eluriated totally, is soaked 16 hours, made with 2 times of water of glutinous rice weight
The grain of rice fully absorbs water, scattered and well-done uniform with grain of rice during sharp boiling；
C) boiling：The glutinous rice that pretreatment process is handled well, which is picked up, to be put into stainless steel steamer, is placed in the steaming for being lined with gauze
Every above spreading out, sealwort powder is sprinkled into glutinous rice, the weight ratio of glutinous rice and sealwort powder is 40:1；Stir, in 80 DEG C of Steam by water bath
30min is boiled, untill meal " ripe and impermeable "；
D) spreading for cooling：The steamed rice even steam lattice of cooking process are taken out from pot together, spreading for cooling is to 32-35 DEG C；
E) ferment：The good rice of spreading for cooling is placed in clean steamer, 1% distiller's yeast for accounting for distiller's yeast total amount is lived with cold water
Admixed after change in sealwort glutinous rice, after stirring, be put into clean container, compress slightly, and make surfacing smooth, then
It is barricaded as U-shaped nest, in favor of radiating and going out wine, remaining distiller's yeast is sprinkling upon surface, vessel port is sealed with preservative film；Temperature
Degree control carries out diastatic fermentation at 30 DEG C, ferments 24 hours, and glutinous rice, distiller's yeast, the weight ratio of plain boiled water are 1：0.02：0.25；Institute
The distiller's yeast stated is Li Wen states distiller's yeast.
F) seasoning dilution process：The sealwort fermented glutinous rice that e fermentation procedures are made is put into packing container, adds lemon juice, Hu
Radish Juice, sealwort fermented glutinous rice, lemon juice, the weight ratio of carrot juice are 1：0.01：2；
G) packaging process：The solomonseal fruit wine fermented is made to be put into packing container and sealed, is checked, got product.
Embodiment 2：
A) sorting：Selected raw material：Glutinous rice requires full grains, and color and luster is milky white, glossy；Sealwort requires fleshy hypertrophy,
Surface is in faint yellow or yellowish-brown, is ground into granularity for 160 mesh.
B) pre-process：The glutinous rice that sorting process is chosen is eluriated totally, is soaked 20 hours with 2.5 times of water of glutinous rice weight,
The grain of rice is set fully to absorb water, it is scattered and well-done uniform with grain of rice during sharp boiling；
C) boiling：The glutinous rice that pretreatment process is handled well, which is picked up, to be put into stainless steel steamer, is placed in the steaming for being lined with gauze
Every above spreading out, sealwort powder is sprinkled into glutinous rice, the weight ratio of glutinous rice and sealwort powder is 35:1；Stir, in 90 DEG C of Steam by water bath
35min is boiled, untill meal " ripe and impermeable "；
D) spreading for cooling：The steamed rice even steam lattice of cooking process are taken out from pot together, spreading for cooling is to 32-35 DEG C；
E) ferment：The good rice of spreading for cooling is placed in clean steamer, 1.5% distiller's yeast cold water of distiller's yeast total amount will be accounted for
Admixed after activation in sealwort glutinous rice, after stirring, be put into clean container, compress slightly, and make surfacing smooth,
U-shaped nest is barricaded as again, in favor of radiating and going out wine, remaining distiller's yeast is sprinkling upon surface, vessel port is sealed with preservative film；
Temperature control carries out diastatic fermentation at 30 DEG C, ferments 36 hours, and glutinous rice, distiller's yeast, the weight ratio of plain boiled water are 1：0.03：0.25；
F) seasoning dilution process：The sealwort fermented glutinous rice that e fermentation procedures are made is put into packing container, adds kudzu-vine root powder, west
Melon juice, sealwort fermented glutinous rice, kudzu-vine root powder, the weight of watermelon juice ratio are 1：0.03：3；
G) packaging process：The solomonseal fruit wine fermented is made to be put into packing container and sealed, is checked, got product.
Embodiment 3：
A) sorting：Selected raw material：Glutinous rice requires full grains, and color and luster is milky white, glossy；Sealwort requires fleshy hypertrophy,
Surface is in faint yellow or yellowish-brown, is ground into granularity for 200 mesh.
B) pre-process：The glutinous rice that sorting process is chosen is eluriated totally, is soaked 24 hours, made with 3 times of water of glutinous rice weight
The grain of rice fully absorbs water, scattered and well-done uniform with grain of rice during sharp boiling；
C) boiling：The glutinous rice that pretreatment process is handled well, which is picked up, to be put into stainless steel steamer, is placed in the steaming for being lined with gauze
Every above spreading out, sealwort powder is sprinkled into glutinous rice, the weight ratio of glutinous rice and sealwort powder is 40:1；Stir, in 100 DEG C of Steam by water bath
40min is boiled, untill meal " ripe and impermeable "；
D) spreading for cooling：The steamed rice even steam lattice of cooking process are taken out from pot together, spreading for cooling is to 32-35 DEG C；
E) ferment：The good rice of spreading for cooling is placed in clean steamer, 5% distiller's yeast for accounting for distiller's yeast total amount is lived with cold water
Admixed after change in sealwort glutinous rice, after stirring, be put into clean container, compress slightly, and make surfacing smooth, then
It is barricaded as U-shaped nest, in favor of radiating and going out wine, remaining distiller's yeast is sprinkling upon surface, vessel port is sealed with preservative film；Temperature
Degree control carries out diastatic fermentation at 30 DEG C, ferments 48 hours, and glutinous rice, distiller's yeast, the weight ratio of plain boiled water are 1：0.05：0.3；
F) seasoning dilution process：The sealwort fermented glutinous rice that e fermentation procedures are made is put into packing container, adds lemon juice, indigo plant
Certain kind of berries juice, sealwort fermented glutinous rice, lemon, the weight ratio of blueberry juice are 1：0.05：4；
G) packaging process：The solomonseal fruit wine fermented is made to be put into packing container and sealed, is checked, got product.
Embodiment 4：
Except the addition saccharomyces cerevisiae (Saccharomyces cerevisiae Meyen ex Hansen) in hair alcohol technique
The weight ratio of CGMCC.2.8, distiller's yeast and saccharomyces cerevisiae is 1：0.02, outer remaining is same as Example 2.
The souring in 40-45 of embodiment 1,2,3；The souring in 120-130 days of embodiment 4.
Claims (8)
1. the preparation method that a kind of solomonseal fruit wine is made, comprises the following steps：A) sorting process, b) pretreatment process, c) pansman
Sequence, d) spreading for cooling process, e) fermentation procedure, f) seasoning dilution process, g) packaging process.
2. the preparation method that a kind of solomonseal fruit wine according to claim 1 is made, it is characterised in that：
Described a) sorting process：Selected raw material：Glutinous rice requires full grains, and color and luster is milky white, glossy；Sealwort requires meat
Plumpness, surface is in faint yellow or yellowish-brown, is ground into granularity for 80-200 mesh.
3. the preparation method that a kind of solomonseal fruit wine according to claim 1 is made, it is characterised in that：
Described b) pretreatment process：The glutinous rice that sorting process is chosen is eluriated totally, with 2-3 times of the water immersion 16 of glutinous rice weight
~24 hours, the grain of rice is set fully to absorb water, it is scattered and well-done uniform with grain of rice during sharp boiling.
4. the preparation method that a kind of solomonseal fruit wine according to claim 1 is made, it is characterised in that：
Described c) cooking process：The glutinous rice that pretreatment process is handled well, which is picked up, to be put into stainless steel steamer, is placed in and is lined with yarn
Spread out in the steam spacer of cloth, sealwort powder is sprinkled into glutinous rice, stirred, it is " ripe to meal in 80-100 DEG C of water proof boiling 30-40min
And impermeable " untill；The weight of glutinous rice and sealwort compares 30-40:1.
5. the preparation method that a kind of solomonseal fruit wine according to claim 1 is made, it is characterised in that：
Described d) spreading for cooling process：The steamed rice even steam lattice of cooking process are taken out from pot together, spreading for cooling is to 32~35 DEG C.
6. the preparation method that a kind of solomonseal fruit wine according to claim 1 is made, it is characterised in that：
Described e) fermentation procedure：The good rice of spreading for cooling is placed in clean steamer, the 1-2% distiller's yeasts for accounting for distiller's yeast total amount are mixed
Enter in sealwort glutinous rice, and add plain boiled water, after stirring, be put into clean container, compress slightly, and make surfacing light
It is sliding, then it is barricaded as U-shaped nest, in favor of radiating and going out wine, remaining distiller's yeast is sprinkling upon surface, vessel port is sealed with preservative film
It is good；Temperature control carries out diastatic fermentation at 30 DEG C, ferments 24~48 hours, and glutinous rice, distiller's yeast, the weight ratio of plain boiled water are 1：
0.02-0.05：0.02-0.03.
7. the preparation method that a kind of solomonseal fruit wine according to claim 1 is made, it is characterised in that：
Described f) seasoning dilution process：The sealwort fermented glutinous rice that e fermentation procedures are made is put into packing container, add lemon juice or
Kudzu-vine root powder, Juice, sealwort fermented glutinous rice, lemon juice or kudzu-vine root powder, the weight of Juice ratio are 1：0.01-0.05：2-4.
8. the preparation method that a kind of solomonseal fruit wine according to claim 1 is made, it is characterised in that：Add in e) zymotechnique
Enter saccharomyces cerevisiae (Saccharomyces cerevisiae Meyen ex Hansen) CGMCC.2.8, distiller's yeast and saccharomyces cerevisiae
Weight ratio be 1：0.01-0.05.
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| CN201710048205.0A CN107057914A (en) | 2017-01-20 | 2017-01-20 | The preparation method that a kind of solomonseal fruit wine is made |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108395950A (en) * | 2018-04-09 | 2018-08-14 | 平南县正达农业发展有限公司 | A kind of preparation method of red heart red pitaya wine |
| CN109468197A (en) * | 2018-12-12 | 2019-03-15 | 安徽师范大学 | A kind of novel sealwort wine and its production technology |
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| CN104877862A (en) * | 2015-06-18 | 2015-09-02 | 西南民族大学 | Preparation process of compound black-rice sweet fermented-rice |
| CN105670865A (en) * | 2016-04-06 | 2016-06-15 | 安徽师范大学 | Banana-taste rhizoma polygonati rice wine and production technology thereof |
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2017
- 2017-01-20 CN CN201710048205.0A patent/CN107057914A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104877862A (en) * | 2015-06-18 | 2015-09-02 | 西南民族大学 | Preparation process of compound black-rice sweet fermented-rice |
| CN105670865A (en) * | 2016-04-06 | 2016-06-15 | 安徽师范大学 | Banana-taste rhizoma polygonati rice wine and production technology thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108395950A (en) * | 2018-04-09 | 2018-08-14 | 平南县正达农业发展有限公司 | A kind of preparation method of red heart red pitaya wine |
| CN109468197A (en) * | 2018-12-12 | 2019-03-15 | 安徽师范大学 | A kind of novel sealwort wine and its production technology |
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Application publication date: 20170818 |