CN107739693A - Mulberry fruit formula of rice wine and compound method - Google Patents
Mulberry fruit formula of rice wine and compound method Download PDFInfo
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- CN107739693A CN107739693A CN201711144304.5A CN201711144304A CN107739693A CN 107739693 A CN107739693 A CN 107739693A CN 201711144304 A CN201711144304 A CN 201711144304A CN 107739693 A CN107739693 A CN 107739693A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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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 mulberry fruit formula of rice wine, it is characterised in that：Formed by following component and weight ratio mixed preparing：Mulberry fruit 10% -55%, glutinous rice or rice 6% -18%, water 27% -72%, citric acid 0.02% -0.35%, flavoring essence 0.02% -0.2%, carbon dioxide 0.02% -0.33%.The present invention carries out formula combination using the flavour and nutritive value of mulberry fruit with rice or glutinous rice, high, in good taste, the nutritious mulberry fruit rice wine of the yield that stepwise fermentation zythepsary produces.
Description
Technical field
Rice wine drink brewageed the present invention relates to rice wine drink, particularly a kind of plus mulberry fruit and preparation method thereof.
Background technology
Glutinous rice wine, also known as glutinous rice wine, sweet wine, fermented glutinous rice, fermented glutinour rice, primary raw material are glutinous rice, and fermentation technique is simple, and taste is fragrant and sweet
Pure and sweet, ethanol content is few, drinks glutinous rice wine and gives off a strong fragrance, and alcoholic strength is gentle, nutritious, therefore is loved by people.But pass
Rice wine of uniting is mostly that glutinous rice or the single grain of rice are brewageed, and its flavor is flat, taste is thin, color is light, the style individual character of wine product
Poor, some consumers are unwilling to drink rice wine, and the problem turns into the technical bottleneck of rice wine manufacture always.
The fruit of mulberry fruit category perennial woody plant mulberry tree, ellipse is long 1-3 centimetres, uneven surface.During prematurity
For green, gradually grow up and be changed into white, red, be aubergine or atropurpureus after ripe, sweet and sour.《Book on Chinese herbal medicine is newly organized》There is " purple person
For first, red person takes second place, blue or green then unavailable " record.Contain several functions composition in mulberry fruit, such as rutin, anthocyanidin, Bai Li
Reed alcohol etc., there is the effect such as good anti-cancer, anti-aging, antiulcer, antiviral.
Mulberry fruit has improvement skin (including scalp) blood supply, nutrition skin, makes skin delicate and the effect such as black hair, and energy
Anti-aging.Mulberry fruit is middle-aged and old be healthy and strong U.S. face, the good fruit of anti-aging and good medicine.Often eating mulberry fruit can be with improving eyesight, alleviation eye
The dry and astringent symptom of fatigue.Mulberry fruit has immunologic enhancement, can prevent human body artery hardening, skeletal joint hardening, promotes new old
Metabolism.The growth of erythrocyte can also be promoted, prevent Neuroleptic Leukocytopenia, and to treatment diabetes, anaemia, hypertension, high blood
The illnesss such as fat, coronary heart disease, neurasthenia have auxiliary effect.Mulberry fruit, which has, to promote the production of body fluid to quench thirst, promotes digestion, helps defecation etc. to make
With proper amount of edible can promote gastric secretion, stimulate enterocinesia and release scorching.China's medical science thinks that mulberry fruit is sweet in flavor and cold in property, has
Liver-kidney tonifying, ease constipation of promoting the production of body fluid, UFA eyesight and other effects.
The content of the invention
It is an object of the invention to be overcome the deficiencies in the prior art, there is provided a kind of yield is high, in good taste, nutritious
Mulberry fruit formula of rice wine and preparation method thereof.
Technical scheme：Mulberry fruit formula of rice wine, its raw materials for production and consumption proportion are：It is mulberry fruit 10% -55%, glutinous
Rice or rice 6% -18%, water 27% -72%, citric acid 0.02% -0.35%, flavoring essence 0.02% -0.2%, carbon dioxide
0.02%—0.33%。
The mulberry fruit rice wine, its raw materials for production and consumption proportion are：Mulberry fruit 30%, glutinous rice or rice 15%, water 54.81%, lemon
Lemon acid 0.06%, flavoring essence 0.01%, carbon dioxide 0.12%.
The preparation method of above-mentioned mulberry fruit rice wine, comprises the following steps：
1st, Feedstock treating：Glutinous rice or rice are put into water, after eluriating 2-3 times, are put into the water that temperature is 20-25 DEG C, leaching
Bubble 10-14 hours, pulls out and drains away the water；
2nd, boiling in pot：The glutinous rice to drain away the water or rice are put into steamer, big fire is steamed to after 100 DEG C, small fire boiling 20-
After 25 minutes, after drenching boiling water, then boiling 5 minutes, taking-up, which is spread, is cooled to 28 DEG C -31 DEG C, and the glutinous rice cooked or rice are put into
By in the fermentation watt cylinder of cleaning and sterilizing；
3rd, separately fermentation：
1）Glutinous rice or rice fermentation：Saccharifying koji and saccharomycete, fermentation temperature are uniformly admixed inside the glutinous rice or rice of fermentation watt cylinder
Degree control is capped heat-preservation fermentation 28-36 hours at 28 DEG C -32 DEG C, completes glutinous rice or rice separately ferments.
2）Mulberry fruit is fermented：Carry out with the time of glutinous rice or rice fermentation, after fresh mulberry fruit is rinsed well, be placed on another simultaneously
In one watt cylinder, saccharifying koji and saccharomycete are uniformly admixed, fermentation temperature is controlled at 28 DEG C -32 DEG C, and capping heat-preservation fermentation 28-36 is small
When, complete mulberry fruit and separately ferment.
4th, fermentation is merged：
The glutinous rice of separated fermentation or rice are blended in a jar fermenter with mulberry fruit and mixed thoroughly, 28 DEG C -30 DEG C are kept after merging,
Fermentation is merged, declines 2 DEG C daily later, untill normal temperature, after being kept for 25-30 days, fermentation process is fully completed；
5th, ferment after the completion of, through squeezing, sterilize, store, dissolve citric acid and flavoring essence, filter, be mixed into carbon dioxide,
It is filling, it both can be made into fragrant strongly fragrant tasty and refreshing mulberry fruit rice wine.
The boiling water that boiling water is drenched in boiling in the pot is glutinous rice or the 5%-10% of rice weight, 80 DEG C -100 DEG C of water temperature.
The actual amount of water can take the circumstances into consideration to add as needed when dissolving in the range of said ratio.
The present invention carries out formula combination using the flavour and nutritive value of mulberry fruit with rice or glutinous rice, and stepwise fermentation is made
Make high, in good taste, the nutritious mulberry fruit rice wine of produced yield.
The present invention changes traditional rice wine and carries out fermented soy using grain classes such as single glutinous rice or rice, using glutinous rice
Or rice and mulberry fruit are first divided and close fermentation afterwards, then blend citric acid, flavoring essence, carbon dioxide and arrange in pairs or groups, make the individual style of grain
With the individual style and citric acid, flavoring essence of mulberry fruit, a variety of tastes and nutriment therein, dissolved well by fermentation
Combine together, form unique style, nutritious new local flavor mulberry rice wine drink.
The present invention compared with prior art, has the characteristics that：
1st, glutinous rice or rice and mulberry fruit are separately fermented, and are in order that glutinous rice or rice and the different qualities in mulberry fruit, contained respectively
Interior material, allow suitable superior microorganism fully to breed, allow interior material to be independent of each other the breedings of respective effective microorganisms,
More metabolites are produced, have spawned wine；
It is that the superior microorganism of more rich material is further fully bred in order to be adapted to mix in fermented grain to merge fermentation afterwards, is produced
More metabolites, spawn more preferable wine product.
2nd, brewageing for traditional rice wine or single glutinous rice or rice is changed, is arranged in pairs or groups using mulberry fruit.
3rd, add mulberry fruit, make use of flavor and the nutrition of mulberry fruit, make product have more preferably drink, more health.
4th, citric acid, flavoring essence, carbon dioxide are added as raw material, melts the distinctive flavor of plurality of raw materials and nutrition
Enter in product, make taste more plentiful mellow.
5th, the problem of low rice wine nutrition of tradition is low, taste is thin, water taste is obvious, wine product style individual character is poor is changed,
Product adaptation crowd is wide, while also is adapted for the taste of the young consumer group and western people, there is wide market prospects.
Embodiment
Below by specific embodiment, the present invention is further described：
Embodiment 1：The mulberry fruit rice wine, its raw materials for production and consumption proportion are：Mulberry fruit 50%, glutinous rice or rice 8%, water
41.81%th, citric acid 0.03%, flavoring essence 0.04%, carbon dioxide 0.12%.
The preparation method of above-mentioned mulberry fruit rice wine, comprises the following steps：
1st, Feedstock treating：Glutinous rice or rice are put into water, after eluriating 2 times, are put into the water that temperature is 25 DEG C, immersion 10 is small
When, pull out and drain away the water；
2nd, boiling in pot：The glutinous rice to drain away the water or rice are put into steamer, big fire is steamed to after 100 DEG C, and small fire boiling 20 divides
Zhong Hou, after drenching boiling water, then boiling 5 minutes, taking-up, which is spread, is cooled to 30 DEG C, and the glutinous rice cooked or rice are placed through into cleaning disappears
In the fermentation watt cylinder of poison；
3rd, separately fermentation：
1）Glutinous rice or rice fermentation：Inside the glutinous rice or rice of fermentation watt cylinder, saccharifying koji and saccharomycete, fermentation temperature are uniformly admixed
Degree control is at 30 DEG C, and capping heat-preservation fermentation 30 hours, completes glutinous rice or rice separately ferments.
2）Mulberry fruit is fermented：Carry out with the time of glutinous rice or rice fermentation, after fresh mulberry fruit is rinsed well, be placed on another simultaneously
In one watt cylinder, saccharifying koji and saccharomycete are uniformly admixed, fermentation temperature is controlled at 30 DEG C, capping insulation hair 30 hours, completes mulberry fruit
Separately fermentation.
4th, fermentation is merged：
The glutinous rice of separated fermentation or rice are blended in a jar fermenter with mulberry fruit and mixed thoroughly, 30 DEG C are kept after merging, is closed
And ferment, decline 2 DEG C daily later, untill normal temperature, after being kept for 28 days, fermentation process is fully completed；
5th, ferment after the completion of, through squeezing, sterilize, store, dissolve citric acid and flavoring essence, filter, be mixed into carbon dioxide,
It is filling, it both can be made into fragrant strongly fragrant tasty and refreshing mulberry fruit rice wine.
The boiling water of boiling leaching boiling water is the 6% of glutinous rice or rice weight in the pot, 90 DEG C of water temperature.
Embodiment 2：Orange juice rice wine, its raw materials for production and consumption proportion are：Mulberry fruit 15%, glutinous rice or rice 20%, water
64.43%th, citric acid 0.12%, flavoring essence 0.15%, carbon dioxide 0.3%.
The preparation method of above-mentioned mulberry fruit rice wine, comprises the following steps：
1st, Feedstock treating：Glutinous rice or rice are put into water, after eluriating 3 times, are put into the water that temperature is 20 DEG C, immersion 14 is small
When, pull out and drain away the water；
2nd, boiling in pot：The glutinous rice to drain away the water or rice are put into steamer, big fire is steamed to after 100 DEG C, and small fire boiling 20 divides
Zhong Hou, after drenching boiling water, then boiling 5 minutes, taking-up, which is spread, is cooled to 31 DEG C, and the glutinous rice cooked or rice are placed through into cleaning disappears
In the fermentation watt cylinder of poison；
3rd, separately fermentation：
1）Glutinous rice or rice fermentation：Saccharifying koji and saccharomycete, fermentation temperature are uniformly admixed inside the glutinous rice or rice of fermentation watt cylinder
Degree control is at 32 DEG C, and capping heat-preservation fermentation 28 hours, completes glutinous rice or rice separately ferments.
2）Mulberry fruit is fermented：Carry out with the time of glutinous rice or rice fermentation, after fresh mulberry fruit is rinsed well, be placed on another simultaneously
In one watt cylinder, saccharifying koji and saccharomycete are uniformly admixed, fermentation temperature is controlled at 32 DEG C, capping heat-preservation fermentation 28 hours, completes mulberry
Mulberry separately ferments.
4th, fermentation is merged：
The glutinous rice of separated fermentation or rice are blended in a jar fermenter with mulberry fruit and mixed thoroughly, 28 DEG C are kept after merging, is closed
And ferment, decline 2 DEG C daily later, untill normal temperature, after being kept for 30 days, fermentation process is fully completed；
5th, ferment after the completion of, through squeezing, sterilize, store, dissolve citric acid and flavoring essence, filter, be mixed into carbon dioxide,
It is filling, it both can be made into fragrant strongly fragrant tasty and refreshing mulberry fruit rice wine.
The boiling water of boiling leaching boiling water is the 10% of glutinous rice or rice weight in the pot, 80 DEG C of water temperature.
Claims (4)
1. mulberry fruit formula of rice wine, it is characterised in that：Formed by following component and weight ratio mixed preparing：It is mulberry fruit 10% -55%, glutinous
Rice or rice 6% -18%, water 27% -72%, citric acid 0.02% -0.35%, flavoring essence 0.02% -0.2%, carbon dioxide
0.02%—0.33%。
2. mulberry fruit formula of rice wine according to claim 1, it is characterised in that：Its raw materials for production and consumption proportion are：Mulberry fruit
30%th, glutinous rice or rice 15%, water 54.81%, citric acid 0.06%, flavoring essence 0.01%, carbon dioxide 0.12%.
3. the preparation method of mulberry fruit rice wine, comprises the following steps：
（1）Feedstock treating：Glutinous rice or rice are put into water, after eluriating 2-3 times, are put into the water that temperature is 20-25 DEG C, leaching
Bubble 10-14 hours, pulls out and drains away the water；
（2）Boiling in pot：The glutinous rice to drain away the water or rice are put into steamer, big fire is steamed to after 100 DEG C, small fire boiling 20-
After 25 minutes, after drenching boiling water, then boiling 5 minutes, taking-up, which is spread, is cooled to 28 DEG C -31 DEG C, and the glutinous rice cooked or rice are put into
By in the fermentation watt cylinder of cleaning and sterilizing；
（3）Separately fermentation：
1）Glutinous rice or rice fermentation：Saccharifying koji and saccharomycete, fermentation temperature are uniformly admixed inside the glutinous rice or rice of fermentation watt cylinder
Degree control is capped heat-preservation fermentation 28-36 hours at 28 DEG C -32 DEG C, completes glutinous rice or rice separately ferments；
2）Mulberry fruit is fermented：Carried out simultaneously with the time of glutinous rice or rice fermentation, after fresh mulberry fruit is rinsed well, be placed on another watt
In cylinder, saccharifying koji and saccharomycete are uniformly admixed, fermentation temperature is controlled at 28 DEG C -32 DEG C, is capped heat-preservation fermentation 28-36 hours,
Mulberry fruit is completed separately to ferment；
（4）Merge fermentation：
The glutinous rice of separated fermentation or rice are blended in a jar fermenter with mulberry fruit and mixed thoroughly, 28 DEG C -30 DEG C are kept after merging,
Fermentation is merged, declines 2 DEG C daily later, untill normal temperature, after being kept for 25-30 days, fermentation process is fully completed；
（5）After the completion of fermentation, by squeezing, sterilizing, storing, dissolving citric acid and flavoring essence, filtering, being mixed into titanium dioxide
It is carbon, filling, it both can be made into fragrant strongly fragrant tasty and refreshing mulberry fruit rice wine.
4. the preparation method of mulberry fruit rice wine according to claim 1, it is characterised in that：Boiling leaching boiling water opens in the pot
Water is the 5%-10% of glutinous rice or rice weight, 80 DEG C -100 DEG C of water temperature.
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| CN201711144304.5A CN107739693A (en) | 2017-11-17 | 2017-11-17 | Mulberry fruit formula of rice wine and compound method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504495A (en) * | 2018-06-07 | 2018-09-07 | 山西师范大学 | A kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process |
| CN108707525A (en) * | 2018-06-06 | 2018-10-26 | 安徽工程大学 | A kind of clear rice wine of mulberry fruit and preparation method thereof |
| CN108823022A (en) * | 2018-06-19 | 2018-11-16 | 凌云县九燕山特色生态种植农民专业合作社 | A kind of brewing method of mulberries firethorn fruit wine |
| CN109022211A (en) * | 2018-09-18 | 2018-12-18 | 山西省蚕业科学研究院 | A kind of mulberry fruit yellow rice wine and preparation method thereof |
| CN110004011A (en) * | 2019-04-17 | 2019-07-12 | 长沙理工大学 | A kind of the morat formula and production method of solid-liquid fermentation combination |
| CN113831983A (en) * | 2020-06-23 | 2021-12-24 | 四川天府神韵商贸有限责任公司 | Preparation method of mulberry rice wine |
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| CN1824751A (en) * | 2005-12-29 | 2006-08-30 | 孝感麻糖米酒有限责任公司 | Processing method of aerated rice wine juice |
| CN102102058A (en) * | 2009-12-18 | 2011-06-22 | 张晓东 | Production process for mulberry glutinous rice wine |
| KR101296073B1 (en) * | 2013-04-24 | 2013-08-12 | 홍창하 | Method for manufacturing rice wine using mulberry fruit |
| CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
| CN106754004A (en) * | 2016-12-02 | 2017-05-31 | 上海飘香酿造股份有限公司 | A kind of rice wine and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1824751A (en) * | 2005-12-29 | 2006-08-30 | 孝感麻糖米酒有限责任公司 | Processing method of aerated rice wine juice |
| CN102102058A (en) * | 2009-12-18 | 2011-06-22 | 张晓东 | Production process for mulberry glutinous rice wine |
| KR101296073B1 (en) * | 2013-04-24 | 2013-08-12 | 홍창하 | Method for manufacturing rice wine using mulberry fruit |
| CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
| CN106754004A (en) * | 2016-12-02 | 2017-05-31 | 上海飘香酿造股份有限公司 | A kind of rice wine and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108707525A (en) * | 2018-06-06 | 2018-10-26 | 安徽工程大学 | A kind of clear rice wine of mulberry fruit and preparation method thereof |
| CN108504495A (en) * | 2018-06-07 | 2018-09-07 | 山西师范大学 | A kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process |
| CN108823022A (en) * | 2018-06-19 | 2018-11-16 | 凌云县九燕山特色生态种植农民专业合作社 | A kind of brewing method of mulberries firethorn fruit wine |
| CN109022211A (en) * | 2018-09-18 | 2018-12-18 | 山西省蚕业科学研究院 | A kind of mulberry fruit yellow rice wine and preparation method thereof |
| CN110004011A (en) * | 2019-04-17 | 2019-07-12 | 长沙理工大学 | A kind of the morat formula and production method of solid-liquid fermentation combination |
| CN113831983A (en) * | 2020-06-23 | 2021-12-24 | 四川天府神韵商贸有限责任公司 | Preparation method of mulberry rice wine |
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Application publication date: 20180227 |