CN108342277A - A kind of functionality rice wine and preparation method thereof - Google Patents

A kind of functionality rice wine and preparation method thereof Download PDF

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CN108342277A
CN108342277A CN201810397706.4A CN201810397706A CN108342277A CN 108342277 A CN108342277 A CN 108342277A CN 201810397706 A CN201810397706 A CN 201810397706A CN 108342277 A CN108342277 A CN 108342277A
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glutinous rice
fermentation
functionality
water
rice wine
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沈国东
朱正军
沈永庆
曹敬华
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Shanghai Fragrant Brewing Ltd By Share Ltd
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Shanghai Fragrant Brewing Ltd By Share Ltd
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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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A61K36/076—Poria
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815—Lycium (desert-thorn)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/894—Dioscoreaceae (Yam family)
    • A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents

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Abstract

The invention discloses a kind of functional rice wine and preparation method thereof, belong to rice wine brewing technical field.The method of the present invention includes the following steps：(1) glutinous rice cooks after fully being impregnated with water, and the glutinous rice cooked water drenches cold rear addition koji, mixes nest cultivation, saccharification thoroughly；(2) poria cocos strains are fermented to obtain Poria mycelium, and slurries extraction is broken into after moisturizing, are centrifugally separating to obtain fermentation homogenate supernatant, and precipitation is spare；(3) after matrimony vine, Chinese yam are broken plus flooding, filtering, filter residue add water to extract, filter again after merging with the precipitation of step (2), and filtrate merges to obtain leaching liquor twice；(4) after step (1) saccharification, the leaching liquor of fermentation the homogenate supernatant and step (3) of step (2) is added, stirs evenly fermentation；(5) karusen squeezing, freezing, filtering, sterilizing, obtain finished product functionality rice wine.Utilization rate of raw materials of the present invention is high, cost of material is low, and gained rice wine health-care components content is high.

Description

A kind of functionality rice wine and preparation method thereof
Technical field
The invention belongs to rice wine brewing technical fields, and in particular to a kind of functionality rice wine and preparation method thereof.
Background technology
Rice wine is a kind of mild drinking wine, and alcohol content generally in 3~14% (v/v), belongs to low alcoholic fermentation wine.It is existing Think that the nutritive value of rice wine is in wine liquid that water removal also contains sugar, organic acid, protein, ammonia with outside ethyl alcohol for nutrition The nutriments such as base acid, vitamin and mineral.Rice wine is drunk in right amount, contributes to blood circulation, boosts metabolism.
Currently, the Chinese medicine that commercially available functionality rice wine is mainly addition medicine-food two-purpose reaches specific effect, with addition Medicinal material leaching liquor is main means, there is a problem that Chinese medicine utilization ratio is not high, functional component is under-utilized, especially one The higher prices such as a little Chinese medicine such as Poria cocos so that production cost is high.
Invention content
It is an object of the invention to solve the problems, such as that functional rice wine is of high cost, utilization rate of raw materials is low, a kind of work(is provided Energy property rice wine and preparation method thereof.
The purpose of the invention is achieved by the following technical solution：
A kind of preparation method of functionality rice wine, includes the following steps：
(1) glutinous rice water starts boiling after fully impregnating, until in raw material without the raw heart.The glutinous rice cooked with water drench it is cold after Koji is added, mixes nest cultivation, saccharification thoroughly.
(2) poria cocos strains are inoculated into fermentation in liquid fermentation medium and obtain Poria mycelium, after Poria mycelium moisturizing It is broken into slurries extraction, is centrifugally separating to obtain fermentation homogenate supernatant, precipitation is spare.
(3) after matrimony vine, Chinese yam are broken plus flooding, filtering retain filtrate, and filter residue adds water after merging with the precipitation of step (2) It extracts, filter again, filtrate merges to obtain leaching liquor twice.
(4) after step (1) saccharification, the leaching liquor of fermentation the homogenate supernatant and step (3) of step (2) is added, stirs It mixes and uniformly starts to ferment.
(5) after fermentation, by karusen squeezing, freezing, filtering, sterilizing, finished product functionality rice wine is obtained.
The condition of immersion described in step (1) is preferably 8~10h of immersion under the conditions of 25~30 DEG C.
Cold final temperature of drenching described in step (1) is preferably 28~32 DEG C, and the glutinous rice quality after leaching is cold is preferably steamed 1.8~2 times of staple food control office's glutinous rice quality；The 0.5 of the additive amount of the koji preferably steaming staple food control office's glutinous rice quality~ 1.0%；The condition of the saccharification is preferably：28~32 DEG C of saccharification temperature, 36~48h of saccharificatinn period.Following glutinous rice quality are equal The staple food control offices Zhi Zheng glutinous rice quality.
Poria mycelium described in step (2) is preferably prepared by the method comprised the following steps：Slant strains (Fu Siberian cocklebur 012801) it is connected in solid slope culture medium, it is inoculated into seed culture medium after 28 DEG C of 5~6d of constant temperature incubation, shakes in constant temperature It swings with 160~170r/min, 28 DEG C of culture 5d in incubator, as liquid spawn.To account for liquid fermentation medium volume 10% Ratio liquid spawn is inoculated into liquid fermentation medium, in cultivating 5d on 28 DEG C, the shaking table of 160~170r/min, obtain To Poria mycelium.The solid slope culture medium is：Glucose 30g/L, peptone 5g/L, MgSO40.5g/L, KH2PO41g/L, agar 20g/L, pH are natural.The seed culture medium is：Corn flour 10g/L, peptone 5g/L, potato 60g/ L, glucose 80g/L, MgSO40.5g/L, KH2PO41g/L, VB10.01g/L, pH are natural.The liquid fermentation medium is： Corn flour 10g/L, peptone 5g/L, potato 60g/L, MgSO40.5g/L, KH2PO41g/L, VB10.01g/L, glucose 40g/L, Sucrose 40g/L, wheat bran 60g/L, pH 5.0.
The dosage of Poria mycelium described in step (2) is preferably the 15~20% of glutinous rice quality.
Quality in step (2) after Poria mycelium moisturizing is preferably the 75~120% of glutinous rice quality.
Matrimony vine, the total dosage of Chinese yam described in step (3) are preferably the 9~15% of glutinous rice quality, the matter of matrimony vine and Chinese yam Amount is than preferably 1:1.
It is preferably the 75~100% of glutinous rice quality to add the amount of water of flooding in step (3) for the first time, second plus water logging The amount of water carried is preferably the 5~10% of glutinous rice quality.
The condition of extraction described in step (2), (3) is both preferably 92~95 DEG C of 1~3h of extraction.
The condition of fermentation described in step (4) is preferably 25~30 DEG C and ferments 7~10 days.
It is furthermore preferred that the functional rice method for preparing medicated wine includes the following steps：
Glutinous rice is soaked in water after 8~10h at (1) 25~30 DEG C and starts boiling, until in raw material without the raw heart；Just cook The leaching of glutinous rice water be cooled to 28~32 DEG C, the glutinous rice quality after leaching is cold, which is no more than, steams 1.8~2 times of staple food control office's glutinous rice quality, adds The koji for entering to account for glutinous rice quality 0.5~1.0% mixes nest cultivation thoroughly, and be saccharified 36~48h under the conditions of 28~32 DEG C.
(2) Poria mycelium is obtained after 012801 actication of culture of Poria cocos, fermentation, takes the Poria cocos for accounting for glutinous rice quality 15~20% Mycelium, moisturizing pour into the 75~100% of glutinous rice quality and smash 5~6min in tissue mashing machine to pieces, by the slurries smashed in 92 2~3h is extracted under the conditions of~95 DEG C, then centrifuges 3~5min isolated fermentation homogenate under the conditions of 5000r/min with centrifuge Supernatant, precipitation are spare.
(3) by account for glutinous rice quality 9~15% etc. quality matrimony vine, Chinese yam be crushed, addition account for glutinous rice quality 75~100% Water, 92~95 DEG C extraction 2~3h, filtering retain filtrate, filter residue is merged with the precipitation of step (2), be added account for glutinous rice quality 5~ 10% water, 92~95 DEG C of 1~2h of extraction, is obtained by filtration filtrate, filtrate will merge twice as leaching liquor.
(4) after step (1) saccharification, the leaching liquor of fermentation the homogenate supernatant and step (3) of step (2) is added, stirs It mixes uniformly, 25~30 DEG C ferment 7~10 days.
(5) after fermentation, by karusen squeezing, freezing, filtering, sterilizing, finished product functionality rice wine is obtained.
A kind of functionality rice wine, is obtained by above-mentioned preparation method.
The present invention has the following advantages compared with the prior art and advantageous effect：
(1) liquid state fermentation is utilized to obtain pachymaran, Poria mycelium proliferation is fast, contains the Fu produced with solid medium cultivation Siberian cocklebur is identical medicinal and healthcare function, and can generate special fragrance.This method simple process and low cost in directly use Chinese medicine Material Poria cocos.
(2) it utilizes solution fermentation to produce Poria cocos fermented beverage, Poria mycelium cell active substance can be made full use of Active ingredient.
Specific implementation mode
Further detailed description is done to the present invention with reference to embodiment, embodiments of the present invention are not limited thereto.
Poria mycelium：Slant strains (Poria cocos 012801) are connected in solid slope culture medium, 28 DEG C of constant temperature incubation 6d After be inoculated into seed culture medium, in constant-temperature shaking incubator with 170r/min, 28 DEG C culture 5d, as liquid spawn.With The ratio for accounting for fermentation medium volume 10% is inoculated into liquid spawn in fermentation medium, in 28 DEG C, the shaking table of 170r/min Upper culture 5d, obtains Poria mycelium.The solid slope culture medium is：Glucose 30g/L, peptone 5g/L, MgSO40.5g/L, KH2PO41g/L, agar 20g/L, pH are natural.The seed culture medium is：Corn flour 10g/L, peptone 5g/L, potato 60g/L, glucose 80g/L, MgSO40.5g/L, KH2PO41g/L, VB10.01g/L, pH are natural.The fermentation Culture medium is：Corn flour 10g/L, peptone 5g/L, potato 60g/L, MgSO40.5g/L, KH2PO41g/L, VB10.01g/L, Portugal Grape sugar 40g/L, sucrose 40g/L, wheat bran 60g/L, pH 5.0.
Embodiment 1
100kg glutinous rice is soaked in water after 8h at (1) 25 DEG C and starts boiling, until in raw material without the raw heart；Just cook The leaching of glutinous rice water is cooled to 28 DEG C, and the glutinous rice quality after leaching is cold is 180kg, and 0.5kg kojis are added, and mixes nest cultivation thoroughly, and 28 DEG C saccharification 36h.
(2) 15kg Poria myceliums are obtained after 012801 actication of culture of Poria cocos, fermentation, moisturizing 60kg pours into tissue mashing It smashs 5min in machine to pieces, the slurries smashed is extracted into 2h under the conditions of 92 DEG C, 5000r/min centrifuges the isolated 73kg fermentations of 3min It is homogenized supernatant, precipitation is spare.
(3) after 4.5kg matrimony vines, 4.5kg Chinese yams are broken, 75kg water, 92 DEG C of extraction 2h is added, filtering retains filtrate, will filter Slag merges with the precipitation of step (2), and 5kg water is added, and 92 DEG C of extraction 1h are obtained by filtration filtrate, filtrate will merge to obtain twice 80kg leaching liquors.
(4) after step (1) saccharification, the leaching of fermentation the homogenate supernatant and 80kg steps (3) of 73kg steps (2) is added Extract stirs evenly, and 25 DEG C ferment 7 days.
(5) after fermentation, by karusen squeezing, freezing, filtering, sterilizing, 285kg finished rice wines are obtained, alcoholic strength is 8.3%vol, total reducing sugar 121.3g/L, total acid 4.2g/L.
Embodiment 2
300kg glutinous rice is soaked in water after 9h at (1) 28 DEG C and starts boiling, until in raw material without the raw heart；Just cook The leaching of glutinous rice water is cooled to 30 DEG C, and the glutinous rice quality after leaching is cold is 570kg, and 2.1kg kojis are added, and mixes nest cultivation thoroughly, and 30 Be saccharified 40h under the conditions of DEG C.
(2) 54kg Poria myceliums are obtained after 012801 actication of culture of Poria cocos, fermentation, moisturizing 201kg pours into tissue mashing It smashs 5.5min in machine to pieces, the slurries smashed is extracted into 2.5h under the conditions of 93 DEG C, it is isolated that 5000r/min centrifuges 4min 250kg fermentation homogenate supernatants, precipitation are spare.
(3) after 18kg matrimony vines, 18kg Chinese yams are broken, 270kg water, 94 DEG C of extraction 2.5h is added, filtering retains filtrate, will filter Slag merges with the precipitation of step (2), and 24kg water is added, and 93 DEG C of extraction 1.5h are obtained by filtration filtrate, filtrate will merge to obtain twice 294kg leaching liquors.
(4) after step (1) saccharification, the fermentation homogenate supernatant and 294kg steps (3) of 250kg steps (2) is added Leaching liquor stirs evenly, and 28 DEG C ferment 8 days.
(5) after fermentation, by karusen squeezing, allotment, freezing, filtering, sterilizing, 1000kg finished rice wines, wine are obtained Precision is 8.1%vol, total reducing sugar 114.3g/L, total acid 4.4g/L.
Embodiment 3
500kg glutinous rice is soaked in water after 10h at (1) 30 DEG C and starts boiling, until in raw material without the raw heart；Just cook The leaching of glutinous rice water is cooled to 32 DEG C, and the glutinous rice quality after leaching is cold is 1000kg, and 5kg kojis are added, and mixes nest cultivation thoroughly, 32 DEG C Be saccharified 48h.
(2) 100kg Poria myceliums are obtained after 012801 actication of culture of Poria cocos, fermentation, moisturizing 500kg pours into tissue and smashes 6min is smashed to pieces in broken machine, the slurries smashed is extracted into 3h under the conditions of 95 DEG C, 5000r/min centrifuges the isolated 590kg of 5min Fermentation homogenate supernatant, precipitation are spare.
(3) after 37.5kg matrimony vines, 37.5kg Chinese yams are broken, 95 DEG C of extraction 3h of 500kg water are added, filtering retains filtrate, will Filter residue merges with the precipitation of step (2), and 50kg water is added, and 95 DEG C of extraction 2h are obtained by filtration filtrate, filtrate will merge to obtain twice 550kg leaching liquors.
(4) after step (1) saccharification, the fermentation homogenate supernatant and 550kg steps (3) of 590kg steps (2) is added Leaching liquor stirs evenly, and 30 DEG C ferment 10 days.
(5) after fermentation, by karusen squeezing, allotment, freezing, filtering, sterilizing, 1900kg finished wines, alcohol are obtained Degree is 8.5% (v/v), total reducing sugar 112.8g/L, total acid 4.3g/L.
Embodiment 4 (comparative example)
100kg glutinous rice is soaked in water after 8h at (1) 25 DEG C and starts boiling, until in raw material without the raw heart；Just cook The leaching of glutinous rice water is cooled to 28 DEG C, and the glutinous rice quality after leaching is cold is 180kg, and 0.5kg kojis are added, and mixes nest cultivation thoroughly, and 28 DEG C saccharification 36h.
(2) after 15kg Poria cocos 012801,4.5kg matrimony vines, 4.5kg Chinese yams are broken, 75kg water, 92 DEG C of extraction 2h, mistake is added Filter retains filtrate, and 5kg water is added to filter residue, and filtrate is obtained by filtration in 92 DEG C of extraction 1h, filtrate will merge to obtain 80kg extractions twice Liquid.
(3) after step (1) saccharification, the leaching liquor and 73kg water of 80kg steps (2) is added, stirs evenly, 25 DEG C of hairs Ferment 7 days.
(4) after fermentation, by karusen squeezing, freezing, filtering, sterilizing, 285kg finished rice wines are obtained, alcoholic strength is 8.2%vol, total reducing sugar 102.4g/L, total acid 4.7g/L.
The present embodiment uses the method that Poria cocos extracts, and the polysaccharide extract rate in Poria cocos is very low, only 3.2g/L, and passes through reality The method that example 1 cultivates Poria cocos mycelia is applied, polysaccharide extract rate is higher, up to 15.8g/L；Directly use Poria cocos, cost of material 30 Member/kg, using the raw materials technology cost only 5 yuan/kg of Poria cocos mycelia, 4 cost of embodiment is far above embodiment 1.4 gained of embodiment The physical and chemical index comparison of rice wine and 1 gained rice wine of embodiment is as follows：
Alcoholic strength (%vol) Total acid (g/L) Total reducing sugar (g/L) Exocellular polysaccharide (g/L)
Embodiment 1 8.3 4.2 121.3 15.8
Embodiment 4 8.2 4.7 92.4 3.2
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment Limitation, it is other it is any without departing from the spirit and principles of the present invention made by changes, modifications, substitutions, combinations, simplifications, Equivalent substitute mode is should be, is included within the scope of the present invention.

Claims (10)

1. a kind of preparation method of functionality rice wine, it is characterised in that：Include the following steps：
(1) glutinous rice water starts boiling after fully impregnating, until in raw material without the raw heart；The glutinous rice cooked water drenches cold rear addition Koji mixes nest cultivation, saccharification thoroughly；
(2) poria cocos strains are inoculated into fermentation in liquid fermentation medium and obtain Poria mycelium, are crushed after Poria mycelium moisturizing It is extracted at slurries, is centrifugally separating to obtain fermentation homogenate supernatant, precipitation is spare；
(3) after matrimony vine, Chinese yam are broken plus flooding, filtering retain filtrate, and after filter residue merges with the precipitation of step (2) plus water soaks again It carries, filter, filtrate merges to obtain leaching liquor twice；
(4) after step (1) saccharification, the leaching liquor of fermentation the homogenate supernatant and step (3) of step (2) is added, stirring is equal It is even to start to ferment；
(5) after fermentation, by karusen squeezing, freezing, filtering, sterilizing, finished product functionality rice wine is obtained.
2. the preparation method of functionality rice wine according to claim 1, it is characterised in that：In step (1), the immersion Condition be 25~30 DEG C under the conditions of impregnate 8~10h；The cold final temperature of the leaching is 28~32 DEG C, the glutinous rice after leaching is cold Quality is steam staple food control office's glutinous rice quality 1.8~2 times；The additive amount of the koji is steam staple food control office's glutinous rice quality 0.5 ~1.0%；The condition of the saccharification is：28~32 DEG C of saccharification temperature, 36~48h of saccharificatinn period.
3. the preparation method of functionality rice wine according to claim 1, it is characterised in that：Poria cocos described in step (2) Mycelium is prepared by the method comprised the following steps：Poria cocos slant strains are connected in solid slope culture medium, 28 DEG C of constant temperature It is inoculated into seed culture medium after 5~6d of culture, with 160~170r/min, 28 DEG C of culture 5d in constant-temperature shaking incubator, makees For liquid spawn；Ratio to account for liquid fermentation medium volume 10% is inoculated into liquid spawn in liquid fermentation medium, In cultivating 5d on 28 DEG C, the shaking table of 160~170r/min, Poria mycelium is obtained；
The solid slope culture medium is：Glucose 30g/L, peptone 5g/L, MgSO40.5g/L, KH2PO41g/L, fine jade Fat 20g/L, pH are natural；
The seed culture medium is：Corn flour 10g/L, peptone 5g/L, potato 60g/L, glucose 80g/L, MgSO4 0.5g/L, KH2PO41g/L, VB10.01g/L, pH are natural；
The liquid fermentation medium is：Corn flour 10g/L, peptone 5g/L, potato 60g/L, MgSO40.5g/L, KH2PO41g/L, VB10.01g/L, glucose 40g/L, sucrose 40g/L, wheat bran 60g/L, pH 5.0.
4. the preparation method of functionality rice wine according to claim 1, it is characterised in that：Poria cocos described in step (2) Mycelial dosage is the 15~20% of glutinous rice quality；Quality after Poria mycelium moisturizing is the 75~120% of glutinous rice quality.
5. the preparation method of functionality rice wine according to claim 1, it is characterised in that：Matrimony vine described in step (3), The total dosage of Chinese yam is the 9~15% of glutinous rice quality, and the mass ratio of matrimony vine and Chinese yam is 1:1.
6. the preparation method of functionality rice wine according to claim 1, it is characterised in that：Add water in step (3) for the first time The amount of water of extraction is the 75~100% of glutinous rice quality, and for the second time plus the amount of water of flooding is the 5~10% of glutinous rice quality.
7. the preparation method of functionality rice wine according to claim 1, it is characterised in that：Described in step (2), (3) The condition of extraction is 92~95 DEG C of 1~3h of extraction.
8. the preparation method of functionality rice wine according to claim 1, it is characterised in that：Fermentation described in step (4) Condition be 25~30 DEG C ferment 7~10 days.
9. the preparation method of functionality rice wine according to claim 1, it is characterised in that：Include the following steps：
Glutinous rice is soaked in water after 8~10h at (1) 25~30 DEG C and starts boiling, until in raw material without the raw heart；What is just cooked is glutinous The leaching of rice water is cooled to 28~32 DEG C, and the glutinous rice quality after leaching is cold is no more than 1.8~2 times of steaming staple food control office's glutinous rice quality, and addition accounts for The koji of glutinous rice quality 0.5~1.0% mixes nest cultivation thoroughly, and be saccharified 36~48h under the conditions of 28~32 DEG C；
(2) Poria mycelium is obtained after 012801 actication of culture of Poria cocos, fermentation, takes the Poria cocos mycelia for accounting for glutinous rice quality 15~20% Body, moisturizing pour into the 75~100% of glutinous rice quality and smash 5~6min in tissue mashing machine to pieces, by the slurries smashed in 92~95 2~3h is extracted under the conditions of DEG C, then centrifuges 3~5min isolated fermentation homogenate supernatants under the conditions of 5000r/min with centrifuge Liquid, precipitation are spare；
(3) by account for glutinous rice quality 9~15% etc. quality matrimony vine, Chinese yam be crushed, be added and account for the water of glutinous rice quality 75~100%, 92~95 DEG C extraction 2~3h, filtering retain filtrate, filter residue is merged with the precipitation of step (2), be added account for glutinous rice quality 5~ 10% water, 92~95 DEG C of 1~2h of extraction, is obtained by filtration filtrate, filtrate will merge twice as leaching liquor；
(4) after step (1) saccharification, the leaching liquor of fermentation the homogenate supernatant and step (3) of step (2) is added, stirring is equal Even, 25~30 DEG C ferment 7~10 days；
(5) after fermentation, by karusen squeezing, freezing, filtering, sterilizing, finished product functionality rice wine is obtained.
10. a kind of functionality rice wine, it is characterised in that：It is obtained by claim 1-9 any one of them preparation methods.
CN201810397706.4A 2018-04-28 2018-04-28 A kind of functionality rice wine and preparation method thereof Pending CN108342277A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112358926A (en) * 2020-11-09 2021-02-12 湖南长乐情食品科技股份有限公司 Astragalus and poria cocos sweet wine and preparation method thereof

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Application publication date: 20180731