CN108048281A - A kind of production method of the big mpd polypeptide rice wine of longan and lotus seed - Google Patents
A kind of production method of the big mpd polypeptide rice wine of longan and lotus seed Download PDFInfo
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Abstract
The present invention relates to a kind of production methods of the big mpd polypeptide rice wine of longan and lotus seed, and using glutinous rice and rice as primary raw material, then it is auxiliary material to be equipped with longan juice, lotus seed juice, big mpd polypeptide, koji；The weight ratio of primary raw material and water is 1:0.2~1:1, koji 0.2%~0.5% is added in by weight percentage, is stirred evenly, and fermentation temperature is at 25~40 DEG C, fermentation time 3~5 days；The longan juice of 10%~20% weight percent of mixture after fermenting is added again, and fermentation after 10%~20% weight percent of mixture lotus seed juice, koji 0.2%~0.4% is added in by weight percentage, add in big mpd polypeptide, addition is the 0.5%~1.5% of rice weight, fermentation temperature is 25~35 DEG C, is fermented 3~5 days.Advantage is：Polypeptide rice wine gives off a strong fragrance, is bright and lustrous, economical and practical, while has health value.
Description
Technical field
The invention belongs to rice wine brewing field more particularly to a kind of production methods of the big mpd polypeptide rice wine of longan and lotus seed.
Background technology
Rice wine is traditional alcoholic strength low wine that folks of china makes.Its alcohol content is 3%-14%, mouthfeel alcohol and meter Xiang
It is strong, it is one of alcoholic drink suitable for people of all ages rich in a variety of amino acid and other nutritional ingredients.Its making is (glutinous with cereal
Rice, polished rice, glaze rice) it is primary raw material, it is common by different types of mould, yeast, bacterium in specific processing technology and wine
Coordination is fermented.
In general, the rice residue that rice resource especially cracks rice, is aged rice and produces after flavouring and starch sugar fails
To making full use of, their nutritive value and economic value is caused to fail to find full expression, thus using crack rice, be aged rice with
And the developmental researches such as rice residue rice protein and rice peptide are that them is made to become the effective way of high-value product, thus receive country
Attention, be put into one of content of national 15 key scientific and technological projects.
The preparation of big mpd polypeptide at present mainly has two kinds of alkaline process and enzyme process, and alkaline process is mainly big by aqueous slkali centrifugation removal
Then partial impurity adjusts the pH value of supernatant, reach the isoelectric point of rice protein, allows under most albumen precipitation
Come, centrifuge the impurity in clear liquid again；Enzymatic Extraction is to make it to rice protein degradation and modification using protease
Become the peptide of solubility and be suggested, this method reaction condition is mild, and the rice protein of extraction does not have peculiar smell, functional.
Its influence to the organoleptic indicator of rice wine is measured, passes through L9(34) orthogonal experiment can determine the optimal technological condition for fermentation of rice wine.
According to Huang Dejuan, biologically active peptide [J] the biology of Huang Dechao is circulated a notice of, 2006,41 (4):17-18, record
It is the bioactivity feature possessed due to peptides and effect so that the production and application of biologically active peptide have become one extensively
Research field, develop these biomolecule as new healing potion, the prospect that functional food and feed add agent etc. is non-
Often extensively.Especially with the protein in food, various active peptides with difference in functionality are extracted, as food
Nourishing additive agent transforms traditional food, develops new healthy food, has been current biologists many in the world and nutrition
The heat subject that family is being studied.It emerges in an endless stream in Japan, the U.S. and West Europe, the healthy food containing polypeptide, such as polypeptide drink
Material, polypeptide children lunch, polypeptide old man set meal, polypeptide health care biscuit, radioresistance lozenge (or chewing gum) etc..In China, also exist
Application of the polypeptide in food is carried forward vigorously, the polypeptide particularly in food proteins, achievement in research was continuous in recent years
It emerges in large numbers, developing and utilizing biologically active peptide will seem more and more prominent and full of infinite glamour in the new century.
Patent publication No. CN107216983A, a kind of Xuancheng's pawpaw wine with relaxing tendons and activating collaterals of announcement and its preparation side
Method.Through collecting, cleaning, cutting, immersion, sealing, filtering, obtain product.The invention by added into common rice wine it is a variety of in
Medicinal ingredient carries out active ingredient in soak extraction Chinese medicine so that and the invention Xuancheng's pawpaw wine aroma is strong, in good taste, moist,
It can drink at any time.Long-term drinking plays an important role of relaxing tendons and activating collaterals bodily fuctions, can improve immunity, promote longevity.Lead to simultaneously
The conversion of the invention is crossed, extends Xuancheng's pawpaw food processing chain, promotes the development of Xuancheng's pawpaw planting industry, improves the economic effect of orchard worker
Benefit.
Patent publication No. CN107189924A (a kind of craft wine of fruit of Cherokee rose brewing method), the fruit of Cherokee rose which makes
Wine, in good taste, no astringent sense gives off a strong fragrance, and with the original sweet taste of the fruit of Cherokee rose, keeps the original flavor of the fruit of Cherokee rose, the fruit of Cherokee rose is former
Some nutrition leaks are few, additive-free, have good health-care effect.
A kind of compound gynostemma pentaphylla powder sweet rice wine announced in patent publication No. CN107227226A and preparation method thereof.The hair
It is bright to add a variety of Chinese medicine composition when making compound gynostemma pentaphylla powder, it is allowed to that more there is nutritive value on the original basis, greatly
The nourishing effects of the rice wine of the invention are improved greatly, while the rice wine of the invention not only has the mouthfeel of faint scent, and also vinosity is full,
With plurality of health care functions, and not a slip of tongue sense.
Patent publication No. CN107099421A discloses a kind of blueberry black rice wine brewage technology.A kind of indigo plant of the disclosure of the invention
Certain kind of berries black rice wine brewage technology, the invention using blueberry, black rice as raw material, after it is pre-processed respectively mixed fermentation obtain blueberry
Black rice mixing wine, and pass through and make experiment of single factor, with blueberry and black rice ratio are different, inoculum of dry yeast is different, temperature is different, sub-
Sodium sulphate additive amount difference is different with fermentation time to be made, and carries out orthogonal experiment, determines blueberry black rice liquor brewing most
Good technological parameter, so as to be made it is a kind of it is cheap, nutritive value is high, caters to each arrangement of consumption person and compound fruit best in quality
Wine.
In terms of the more concern rice wine brewing condition optimizing of research in recent years, while rice wine taste and the diversity of nutrition
Also common reporter, therefore have the rice wine of various tastes on the market, such as：Ginkgo glutinous rice wine, longan glutinous rice wine, onion glutinous rice wine,
Golden thread preserved date glutinous rice wine etc..But the rice wine of these species, still minimal amount of on the market, occupy leading position is also
The rice wine of original flavor.Meanwhile individual workship's production model of rice wine also accounts for main positions, far can not meet the needs of consumer, because
The industrialization production of this rice wine becomes the main trend of current rice wine development.
The content of the invention
For overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of productions of the big mpd polypeptide rice wine of longan and lotus seed
Method, the longan and lotus seed rice rice wine produced based on polypeptide for the influence of rice wine fermenting, it can be achieved that standard industrial produce,
Make rice wine aromatic strongly fragrant, good mouthfeel, nutritive value enriches.
To achieve the above object, the invention is realized by the following technical scheme：
A kind of production method of the big mpd polypeptide rice wine of longan and lotus seed, comprises the following steps：
1) using glutinous rice and rice as primary raw material, then longan juice, lotus seed juice, big mpd polypeptide, koji are equipped with as auxiliary
Raw material；The weight ratio of primary raw material and water is 1:0.2~1:1, the weight ratio of rice and glutinous rice is 1 in the primary raw material:
0.5~1:2；Koji 0.2%~0.5% is added in by weight percentage, is stirred evenly, fermentation temperature is controlled at 25~40 DEG C,
Fermentation time was controlled at 3~5 days；
2) mixture 10% after adding the longan juice of 10%~20% weight percent of mixture after fermenting again and fermenting
The lotus seed juice of~20% weight percent adds in koji 0.2%~0.4%, adds in big mpd polypeptide by weight percentage, adds in
It measures as the 0.5%~1.5% of rice weight, fermentation temperature is 25~35 DEG C, fermentation time 3~5 days.
Step 1) specifically includes following operating procedure：
1) impregnate：
The glutinous rice and rice of the step 1) weight ratio are weighed, i.e. the weight ratio of rice and glutinous rice is 1:0.5~1:2, instead
Glutinous rice and rice are eluriated again, washes in a pan pure slurry, is put in respectively in glass container and adds water, and the weight ratio of primary raw material and water is 1:0.2
~1:1, water layer is made to go out 18~22cm than rice floor height；
Water temperature and time during immersion：Winter, spring below 10~15 DEG C, below 15~25 DEG C of summer, impregnate, until glutinous rice
Or the starch in rice absorbs water to hand and pinches no hard-core, powdering is preferably；Summer replaces 1~2 water in the process.
2) steamed rice：
Enter steamer after glutinous rice after immersion and rice are drained, carry out boiling, 10~11min after boiling water, lid of removing from the pot, to
Rice layer watering, to surface wettability, then goes out steamer after steaming 20-21 minutes；
3) spreading for cooling：
Go out in the glutinous rice after steamer and rice and uniformly spill sterile water, temperature drop is sprinkled into distiller's yeast to 28-30 DEG C, stirs evenly, pressure
It is real, then horn-like cavity is dug in centre, to keep dissolved oxygen amount；When be saccharified to Jiu Cheng middle and lower parts occur 3~5cm fermented glutinous rice when with regard to table
Show that saccharifying terminates.
The preparation process of the longan juice：
The longan of peeled and cored is put into clear water and is cleaned, then longan is put in people's boiling water, clear water cooks, longan and water
Ratio is 1:5~1:6,5~10min of brew time, the longan juice after then boiling is clarified, and is filtered, and osmanthus is prepared
Circle juice.
The preparation process of the lotus seed juice：
Lotus seeds be put into clear water impregnate 4~5 it is small when, coring after cleaning, brew time is 20~30min, weigh 200~
250g lotus seeds are put into juice extractor, add in 750~800mL water, are carried out coarse filtration after completion of squeezing the juice, are filled into 80 mesh, coarse filtration it
Filtered juice is centrifuged afterwards, more than rotating speed 8500r/min, more than time 10min, filter, obtain lotus seed juice.
Syrup is added in the mixture obtained after step 2) fermentation and citric acid is allocated, it is 4.5~5.5 to make pH value,
Solid content reaches more than 40%, and tinning capping is finished product.
The rice is scented rice.
Wherein, glutinous rice is a kind of mild taste rich in protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B and starch etc.
Tonic.
Scented rice has nourishing and medicinal effects rich in a variety of required nutritional ingredients of human body.Its fragrance, which can disappear, removes fatigue,
And help to improve a poor appetite.
Glutinous rice is raw materials used as traditional rice wine fermentation, and the rice wine rice to ferment is aromatic strongly fragrant, and scented rice has than glutinous rice
Tempting special fragrance by scented rice and glutinous rice combination brewed rice wine, can make full use of the nutritive value of scented rice and improve rice wine
Quality.
Big mpd polypeptide is using modern biotechnology zymotechnic, and rice protein molecule is obtained small molecule egg after digestion separates
White peptide.Big mpd polypeptide had not only had the nutritive peculiarity of rice protein, but also with excellent bioactivity and physiology specific to small molecule
Function.During big mpd polypeptide addition, dosage can excessively influence the color of rice wine, make it more yellow, and have the fragrance of peptide, very few
It is influence of the amino acid polypeptide to rice wine fermenting that can make polypeptide degradation.In terms of big influence of the mpd polypeptide to rice wine is mainly color and luster,
Also there is obvious influence to the fragrance of rice wine.Simultaneously big mpd polypeptide improve immunity, reduce cholesterol, blood pressure lowering,
Promote have positive effect in terms of fat metabolism, hypoallergenic and food additives.
Lotus seeds are not only micro- containing protein, carbohydrate, vitamin and ca, Fe, zn enriched etc., also contain
Water-soluble polysaccharide, Flavonoid substances, alkaloid and superoxide dismutase and other functional ingredient.It is average containing water-soluble more in lotus seeds
Sugared 7.45mg/g, Flavonoid substances 375mg/kg, superoxide dismutase activity 7.80U/mg.There is water-soluble polysaccharide enhancing to exempt from
Epidemic disease, the function of promoting lymphocyte transformation；Flavonoid substances and superoxide dismutase can effectively remove people's interior free yl, dimension
Active oxygen metabolism balance is held, delays organ senescence.
Longan is calmed the nerves with it, and it is wide as Chinese medicine to improve immunity, blood pressure lowering, the alleviation drug effects such as nerve pain and swelling
General use.Gallic acid, epicatechin, procyanidine A and procyanidine B in longan2Ingredients is waited to belong to flavan-3-alcohol class
Compound, such compound have preferable biological activity, have had been found antioxidation activity, have adjusted immune, anti-cancer, is anti-
The functions such as cancer, antibacterial, antiviral, radiation protection.
Polysaccharide protein substance in longan juice, lotus seed juice is this new with rice mixed fermentation brewing rice wine rich in lysine
Type rice wine will not only influence the strong mouthfeel of its mellowness because of the addition of the two, to wine body colour pool, light transmittance, fragrance, mouth
Sense etc. can improve the content of lysine in rice wine without negative effect, moreover it is possible to make other in longan juice, lotus seed juice functional
Ingredient is dissolved in rice wine, improves the nutritive value and healthcare function of rice wine.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention using glutinous rice and scented rice as raw material, after it is pre-processed respectively mixed fermentation obtain big mpd polypeptide rice
Wine, and carry out experiment of single factor, measures its influence to the organoleptic indicator of rice wine, with glutinous rice it is different with the mixed proportion of scented rice,
Rice wine material-water ratio, fermentation temperature, fermentation time, sweeten distiller's yeast amount and the additive amount of longan juice and lotus seed juice etc. not same amount into
Row brewing, gives off a strong fragrance so as to produce one kind, is bright and lustrous, economical and practical, while has the composite polypeptide of health value
Rice wine.Composite fermentation is carried out with glutinous rice and scented rice, the rice wine of brewing is rich in more nutritional ingredients and health-care efficacy.With glutinous rice and
Scented rice carries out mixed fermentation as raw material, and adds in big mpd polypeptide, longan juice, lotus seed juice, koji etc., by control parameter,
Obtain color and luster, taste and the splendid longan and lotus seed rice rice wine of health-care effect.Big influence of the mpd polypeptide to rice wine fermenting be mainly
In terms of color and luster, while also there is obvious influence to the fragrance of rice wine.
Added in rice wine after big mpd polypeptide, longan juice, lotus seed juice through measure not only remained in finished rice wine it is original
Nutritional ingredient, and excellent taste has that entrance is sweet, long times of aftertaste, more foods not top, it is not thirsty the advantages of, simultaneously also
Other functional components in longan juice, lotus seed juice can be made to be dissolved in rice wine, improve the nutritive value and healthcare function of rice wine.Osmanthus
The circle big mpd polypeptide rice wine of lotus seeds has played multiple healthcare function, is more beneficial to the health of human body, has and improves immunity, prevents
Cancer anticancer reduces cholesterol, blood pressure lowering, anti-aging, feels at ease to repose, nourishes qi-restoratives, invigorating the spleen to arrest diarrhea, supplementing the kidney to control the nocturnal and other effects.Often
Drink can health care.
Specific embodiment
The present invention is described in detail below, it should be noted that the implementation of the present invention is not limited to following embodiment party
Formula.
Embodiment 1：
A kind of production method of the big mpd polypeptide rice wine of longan and lotus seed, comprises the following steps：
1) using glutinous rice and rice as primary raw material, then longan juice, lotus seed juice, big mpd polypeptide, koji are equipped with as auxiliary
Raw material；The weight ratio of primary raw material and water is 1:0.2~1:1, preferably 1:0.6~1:1, in the primary raw material rice with it is glutinous
The weight ratio of rice is 1:0.5~1:2, preferably 1:1~1:2；Koji 0.2%~0.5% is added in by weight percentage, and stirring is equal
Even, at 25~40 DEG C, fermentation time was controlled at 3~5 days for fermentation temperature control；
2) add again fermentation after 10%~20% weight percent of mixture longan juice, preferably 15%~18% and
The lotus seed juice of 10%~20% weight percent of mixture, preferably 15%~18%, add in sweet wine by weight percentage after fermentation
Song 0.2%~0.4% adds in big mpd polypeptide, and addition is the 0.5%~1.5%, preferably 0.5%~1% of rice weight, is sent out
Ferment temperature be 25~35 DEG C, preferably 28~32 DEG C, fermentation time 3~5 days.
Detailed process is：
A. impregnate
Selection quality glutinous rice and scented rice are eluriated several times repeatedly, wash in a pan pure slurry, are then put in respectively in glass container and are added water, make
Water layer goes out 20cm than rice floor height.Water temperature and time during immersion：Below winter, 15 DEG C of spring, below 25 DEG C of summer, impregnate for 24 hours,
The starch in rice material is allowed to absorb water to hand and pinches no hard-core, powdering.Summer replaces 1~2 water, avoids rancid, and winter need not change
Water, spring and autumn change a water.
Glutinous rice is raw materials used as traditional rice wine fermentation, and the rice wine rice to ferment is aromatic strongly fragrant, and scented rice has than glutinous rice
Tempting special fragrance by scented rice and glutinous rice combination brewed rice wine, can make full use of the nutritive value of scented rice and improve rice wine
Quality.
B. steamed rice
Glutinous rice and scented rice are soaked and are put into steamer boiling after draining, in steamed rice, firepower is violent, 10~11min after boiling,
Lid is taken off, sterile water is spilled into rice layer.It steams again 20 minutes, rice grain expands shinny, loose softness, chews non-sticky tooth, loose not paste, uniformly
Unanimously, it is both well done, again not into agglomerate, you can take the dish out of the pot.Then steamed rice sterile water is cooled down, dried to 30~35
℃。
Wherein, sterile water is typically by high-temperature steam method, the hot methods of UHT, chemical method, and ozone approach and physical filtering method will
Microorganism kills or water obtained from filtering out in water, in general inorganic salts in water etc. will not be reduced.
Distilled water replacement can also be used, distilled water is the form of moisture drops that the steam after hot water is boiled is formed, also substantially sterile,
Easier than sterile water to make and take system well, amount is few).
C. spreading for cooling
After rice takes the dish out of the pot, equably poured with distilled water on meal, make rice grain will not adhesion, can also play cooling effect, treat
When meal temperature drop is to 28~30 DEG C, the koji by weight 0.2%~0.5% is sprinkled into.If block-like koji is, it is necessary to elder generation
Crushed into powder shape is sprinkled into again, can also koji be first put into distilled water and melted and poured into together again.Then the sweet wine being put into
Song stirs evenly.With the processed easy stirring of distilled water (or cold water), meal has had been drawn into certain water, during head ferment more
The easily wine liquid of observation exudation.During mixed song, one layer of meal is put, koji of adding some points stirring plus, is stirred layer by layer layer by layer.Add in sweet wine
After song stirs evenly, it is compacted and digs horn-like cavity in centre, to keep appropriate dissolved oxygen amount.When being saccharified to Jiu Cheng middle and lower parts
Occur meaning that saccharifying terminates substantially during 3~5cm fermented glutinous rice.
D. prepared by longan juice
Longan is cut or taken first, washes dust, then peels off longan shell, completes peeling process.In next step, go
Core, then will treated that longan is put into clear water cleans, then precook：Longan is put into boiling water, is not added with auxiliary material, clear water
It cooks.The ratio of longan and water is 1:5~1:6, precook 5~10min of time, and the longan juice after then precooking is clarified,
And filter, longan juice is prepared.
The purpose precooked is in the dirt in raw material is removed, elimination peculiar smell.Boiling water is wanted to cook when precooking, very hot oven cooks, in advance
The time boiled is shorter, to stir raw material in boiling process at any time, pulls impurity for floating over pot face etc. out at any time.If after raw material takes the dish out of the pot
Dirt impurity is stained with, is cleaned with clear water.The soup some of generation of precooking is used as raw material, and some, which then filters, not to be had to.
E. prepared by lotus seed juice
Select high-quality lotus seeds be put into clear water impregnate 4~5 it is small when, coring after cleaning precooks the lotus seeds after cleaning,
The time precook as 20~30min, the 200~250g that weighs of the lotus seeds after precooking is put into the juice extractor of 1~1.5L of capacity, is added in
750~800mL water carries out coarse filtration, centrifuges filtered juice after coarse filtration, rotating speed 8500r/min, the time after completion of squeezing the juice
10min, filtering, so as to obtain lotus seed juice.
Centrifugation：Centrifugation is running at high speed by centrifuge, and centrifugal acceleration is made to be more than acceleration of gravity into hundred
Thousands of times, and increase sinking speed, to accelerate contamination precipitation and a kind of method removed in liquid.Its principle is to utilize mixing
Liquid density contrast separates feed liquid, is relatively more suitable for separation containing the fine particles for being difficult to sedimentation filtration or the suspension of floccule.
F. big mpd polypeptide is added
During big mpd polypeptide addition, dosage should not be excessive, is advisable with add rice amount 0.5%~1.5%, can excessively influence
The color of rice wine makes it more yellow, in terms of influence of the polypeptide to rice wine is mainly color and luster, while also has to the fragrance of rice wine
Obvious influence, the inclined yellow of rice wine color when rice content of peptides increases, and have the fragrance of peptide, it is very few to make polypeptide
It is degraded to influence of the amino acid polypeptide to rice wine fermenting.
Big mpd polypeptide is using modern biotechnology zymotechnic, and rice protein molecule is obtained small molecule egg after digestion separates
White peptide.It had not only had the nutritive peculiarity of rice protein, but also with excellent bioactivity and physiological function specific to small molecule.Greatly
Mpd polypeptide has multiple species, including ACE blood pressure lowering peptides, inoxidizability peptide, antibacterial peptide, immune-active peptides, delicate flavour peptide etc..It is big simultaneously
Mpd polypeptide has in terms of immunity is improved, reduce cholesterol, blood pressure lowering, promotion fat metabolism, hypoallergenic and food additives
Positive effect.
G. allotment fermentation
Rice wine of the fermentation time after 3~5 days, adds in syrup and citric acid is allocated, and it is 4.5~5.5 to make pH value, solid
Object content reaches more than 40%, you can tinning capping is finished product.
The temperature-time of mixed fermentation need to be carried out in strict accordance with the parameter of experiment gained, strictly ring extraneous during control fermentation
Border avoids miscellaneous bacteria or other harmful substances from entering, damages wine product quality.
Embodiment 2：
The production method of the big mpd polypeptide rice wine of longan and lotus seed, comprises the following steps：
1) using glutinous rice and rice as primary raw material, then longan juice, lotus seed juice, big mpd polypeptide, koji are equipped with as auxiliary
Raw material；The weight ratio of primary raw material and water is 1:0.2~1:0.4, the weight ratio of rice and glutinous rice is in the primary raw material
1:0.5~1:1；Koji 0.2%~0.3% is added in by weight percentage, is stirred evenly, and fermentation temperature is controlled 25~30
DEG C, fermentation time was controlled at 4~5 days；
2) mixture 13% after adding the longan juice of 13%~17% weight percent of mixture after fermenting again and fermenting
The lotus seed juice of~17% weight percent adds in koji 0.2%~0.4%, adds in big mpd polypeptide by weight percentage, adds in
It measures as the 0.8%~1.2% of rice weight, fermentation temperature is 28~32 DEG C, fermentation time 4~5 days.
Remaining specific operation process is same as Example 1.
Embodiment 3：
The production method of the big mpd polypeptide rice wine of longan and lotus seed, comprises the following steps：
1) using glutinous rice and rice as primary raw material, then longan juice, lotus seed juice, big mpd polypeptide, koji are equipped with as auxiliary
Raw material；The weight ratio of primary raw material and water is 1:0.5~1:0.9, the weight ratio of rice and glutinous rice is in the primary raw material
1:1~1:1.5；Koji 0.3%~0.4% is added in by weight percentage, is stirred evenly, and fermentation temperature is controlled 29~33
DEG C, fermentation time was controlled at 3~4 days；
2) mixture 14% after adding the longan juice of 14%~19% weight percent of mixture after fermenting again and fermenting
The lotus seed juice of~19% weight percent adds in koji 0.3%~0.4%, adds in big mpd polypeptide by weight percentage, adds in
It measures as the 1%~1.5% of rice weight, fermentation temperature is 30~35 DEG C, fermentation time 4~5 days.
Remaining specific operation process is same as Example 1.
Embodiment 4：
The production method of the big mpd polypeptide rice wine of longan and lotus seed, comprises the following steps：
1) using glutinous rice and rice as primary raw material, then longan juice, lotus seed juice, big mpd polypeptide, koji are equipped with as auxiliary
Raw material；The weight ratio of primary raw material and water is 1:0.6~1:1, the weight ratio of rice and glutinous rice is 1 in the primary raw material:
1.4~1:2；Koji 0.4%~0.5% is added in by weight percentage, is stirred evenly, fermentation temperature is controlled at 31~35 DEG C,
Fermentation time was controlled at 4~5 days；
2) mixture 15% after adding the longan juice of 15%~20% weight percent of mixture after fermenting again and fermenting
The lotus seed juice of~20% weight percent adds in koji 0.3%~0.4%, adds in big mpd polypeptide by weight percentage, adds in
It measures as the 0.7%~1.3% of rice weight, fermentation temperature is 28~34 DEG C, fermentation time 4~5 days.
Remaining specific operation process is same as Example 1.
Product quality indicator
A. organoleptic indicator
Color and luster：Limpid translucent in reddish tan, being long placed in allows have a small amount of precipitation, foreign, wine body uniformity；
Fragrance：Not only there is glutinous rice and the distinctive rice fragrance of scented rice, but also have the distinctive mellowness of sweet wine；
Taste：Mellow in sweet flavor, wine body is plentiful, pure taste, long times of aftertaste.
Impurity：It is visible by naked eyes exogenous impurity.
B. physical and chemical index
Tang Du≤8%；Jiu Jing Du≤3%；PH3.0~4.0；
C. microbiological indicator
Total number of bacteria (cfn/ml)≤60；Coliform (MPN/ml)≤5；Pathogenic bacteria：Do not detect.
Claims (6)
1. a kind of production method of the big mpd polypeptide rice wine of longan and lotus seed, which is characterized in that comprise the following steps：
1) using glutinous rice and rice as primary raw material, then it is auxiliary material to be equipped with longan juice, lotus seed juice, big mpd polypeptide, koji；
The weight ratio of primary raw material and water is 1:0.2~1:1, the weight ratio of rice and glutinous rice is 1 in the primary raw material:0.5~
1:2；Koji 0.2%~0.5% is added in by weight percentage, is stirred evenly, and fermentation temperature is controlled at 25~40 DEG C, fermentation
Between control at 3~5 days；
2) add again fermentation after 10%~20% weight percent of mixture longan juice and fermentation after mixture 10%~
The lotus seed juice of 20% weight percent adds in koji 0.2%~0.4%, adds in big mpd polypeptide, addition by weight percentage
For the 0.5%~1.5% of rice weight, fermentation temperature is 25~35 DEG C, fermentation time 3~5 days.
A kind of 2. production method of the big mpd polypeptide rice wine of longan and lotus seed according to claim 1, which is characterized in that step 1)
Specifically include following operating procedure：
1) impregnate：
The glutinous rice and rice of the step 1) weight ratio are weighed, i.e. the weight ratio of rice and glutinous rice is 1:0.5~1:2, it washes in a pan repeatedly
Glutinous rice and rice are washed, washes in a pan pure slurry, is put in respectively in glass container and adds water, the weight ratio of primary raw material and water is 1:0.2~1:
1, water layer is made to go out 18~22cm than rice floor height；
Water temperature and time during immersion：Winter, spring below 10~15 DEG C, below 15~25 DEG C of summer, impregnate, until glutinous rice or big
Starch in rice absorbs water to hand and pinches no hard-core, and powdering is preferably；Summer replaces 1~2 water in the process.
2) steamed rice：
Enter steamer after glutinous rice after immersion and rice are drained, carry out boiling, 10~11min after boiling water, lid of removing from the pot, to rice layer
Watering, to surface wettability, then goes out steamer after steaming 20-21 minutes；
3) spreading for cooling：
Going out in the glutinous rice after steamer and rice and uniformly spill sterile water, temperature drop is sprinkled into distiller's yeast to 28-30 DEG C, stirs evenly, compacting,
Horn-like cavity is dug in centre again, to keep dissolved oxygen amount；When be saccharified to Jiu Cheng middle and lower parts occur 3~5cm fermented glutinous rice when mean that
Saccharifying terminates.
3. the production method of the big mpd polypeptide rice wine of a kind of longan and lotus seed according to claim 1, which is characterized in that described
The preparation process of longan juice：
The longan of peeled and cored is put into clear water and is cleaned, then longan is put in people's boiling water, clear water cooks, the ratio of longan and water
For 1:5~1:6,5~10min of brew time, the longan juice after then boiling is clarified, and is filtered, and longan juice is prepared.
4. the production method of the big mpd polypeptide rice wine of a kind of longan and lotus seed according to claim 1, which is characterized in that described
The preparation process of lotus seed juice：
Lotus seeds be put into clear water impregnate 4~5 it is small when, coring after cleaning, brew time be 20~30min, 200~250g lotuses of weighing
Son is put into juice extractor, adds in 750~800mL water, and coarse filtration is carried out after completion of squeezing the juice, and is filled into 80 mesh, will filter after coarse filtration
Juice is centrifuged, more than rotating speed 8500r/min, more than time 10min, and filtering obtains lotus seed juice.
A kind of 5. production method of the big mpd polypeptide rice wine of longan and lotus seed according to claim 1, which is characterized in that step 2)
Syrup is added in the mixture obtained after fermentation and citric acid is allocated, and it is 4.5~5.5 to make pH value, and solid content reaches
More than 40%, tinning capping is finished product.
6. the production method of the big mpd polypeptide rice wine of a kind of longan and lotus seed according to claim 1, which is characterized in that described
Rice is scented rice.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115428904A (en) * | 2021-03-31 | 2022-12-06 | 何太阳 | Breakfast beverage containing polypeptide bean and rice and preparation method thereof |
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