CN108504495A - A kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process - Google Patents
A kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process Download PDFInfo
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- CN108504495A CN108504495A CN201810580810.7A CN201810580810A CN108504495A CN 108504495 A CN108504495 A CN 108504495A CN 201810580810 A CN201810580810 A CN 201810580810A CN 108504495 A CN108504495 A CN 108504495A
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- mulberry fruit
- rice
- glutinous rice
- rice wine
- grain
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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
Abstract
The present invention relates to Fruit qualities and brewage process technical field, more specifically, it is related to a kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process, the technique is using mulberry fruit pomace and glutinous rice as raw material, by mulberry fruit pomace and glutinous rice composite fermentation, the addition of mulberry fruit pomace enriches the mouthfeel of rice wine.The fermentation of glutinous rice accelerates the fermentation of mulberry fruit pomace, and mulberry fruit pomace can both make rice wine have mulberry fruit taste with glutinous rice composite fermentation, ensures that mulberry fruit taste not overproof and taste of covering rice wine itself.The present invention not only achievees the purpose that economy on research cost, the organoleptic quality of glutinous rice wine is improved simultaneously, increase the nutriments such as anthocyanidin, vitamin, protein, improve its health-care efficacy, it is long-term to drink on a small quantity good for health, therefore it develops this product and is more in line with consumption demand of the people to the product of high nutrition.
Description
Technical field
The present invention relates to Fruit qualities and brewage process technical field, more specifically, are related to a kind of high anthocyanidin mulberry fruit
Glutinous rice wine brewage process.
Background technology
Rice wine is a kind of fermented wine integrating nutrition and health care, and traditional rice wine is protected because of sweet mouthfeel, nutrition
It is strong, it is deep to be liked by consumers in general.In recent years, though the business rice wine of industrialized production receives favor, compared with fruit wine, flower
Chromaticity kind shows slightly single, and mouthfeel is thin, and the nutriments such as vitamin, minerals lack.Therefore, in fruit and the compound work of rice wine
Still there is prodigious research space in skill.
Mulberry fruit has edible and medical value concurrently, and because full of nutrition, rich in several functions composition, " two are described as by medical field
The best health fruit of eleventh century ".Mulberry fruit pomace is the accessory products in mulberry fruit juice production process, in China, fresh mulberry
Mulberry easily rots, and is relatively difficult to ensure Tibetan and storage and transportation, therefore is usually used in squeezing the juice, and is preserved in the form of fruit juice, fruit wine etc..Generally often produce
0.6 ton or so of pomace is about discharged in 1 ton of raw muberry juice, and on the one hand the mulberry fruit pomace discarded causes environmental pollution, on the other hand
Also result in the great wasting of resources.And in mulberry fruit pomace, the functional components such as anthocyanidin, rutin are not only rich in, are contained simultaneously rich
The nutriments such as rich activated protein, vitamin, minerals.The present invention using mulberry fruit pomace as raw material, do not only reach the utilization of resources,
The purpose of economy, while also taking full advantage of its functional component.
Traditional rice wine is because of sweet mouthfeel, and nutrition and health care is deep to be liked by consumers in general, but compared with fruit wine, pattern
Kind shows slightly single, and mouthfeel is thin, and the nutriments such as vitamin, minerals are few.Currently, in the development of the compound rice wine of fruit, greatly
The rice wine that first ferments is mostly used, rear fruit juice allocates the technique blent with rice wine, and fruit crushing juice rate is low, and the addition of fruit juice cannot be with rice
Wine preferably merges, and influences mouthfeel；The development of the compound rice wine of fruit also ferments fruit juice with glutinous rice simultaneously, practical fruit juice fermentation effect
Fruit is unsatisfactory, and fermentation costs are high, and cannot make full use of fruit.
Invention content
In the presence of overcoming the shortcomings of the prior art, the present invention provides a kind of high anthocyanidin mulberry fruit glutinous rice wine brewing work
Mulberry fruit pomace and glutinous rice composite fermentation are solved in the prior art that traditional rice wine mouthfeel is thin by skill, and wine fermentation is of high cost,
It ferments the problems such as incomplete.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：
A kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process, includes the following steps：
S1, full grains, cream-coloured pure white quality glutinous rice cleaning are taken, impregnates 8-12h at a temperature of 28 DEG C with enough distilled water；
S2, S1 is impregnated after the grain of rice pull draining out, the distilled water of bleeding is poured into pot, the grain of rice drained, which is placed in, is lined with gauze
Steaming rack, steaming rack is put into boiling in normal pressure pot, starts timing after big vapour, leaching is spread with cold boiling water after 20min, is further continued for steaming 15-
20min；
S3, it uses cold distilled water spraying cooling to 30 DEG C or so immediately after taking out steamed rice, stands and extremely filtered out without a large amount of water,
It is spare；
S4, koji is added to warm water thawing, after koji is completely dissolved, in the rice for mixing S3 coolings, one is dug in batch mixing
The hole of a cylinder sets 30 DEG C and is saccharified after material sealing to be mixed；
S5, after glutinous rice diastatic fermentation 1d, when having wine liquid in nest, be added and clean and the mulberry fruit pomace that drains, after stirring evenly
Mixed fermentation is carried out again；
S6, one cylindrical hole of digging in batch mixing set 30 DEG C and ferment after material sealing to be mixed.Wait for that the grain of rice is naturally heavy
It drops in cylinder bottom, upper liquid is in aubergine and clear, and mash fermentation finishes；
S7, the mulberry fruit glutinous rice wine after everfermentation, supernatant is more transparent, and supernatant liquid filtering is taken to obtain clear, lovely luster
Rice wine, then bottling sealing sterilizes 10-15min to get to finished product at 60-68 DEG C.
The S1 sticky rice washings are no longer muddy to rice washing water.
Distilled water is higher by soaked glutinous rice rice and flour 5-10cm in the S1.
S1 checks that the grain of rice impregnates degree when impregnating glutinous rice 3h, carries out when 4h once changing water, hereafter often carry out every other hour
The grain of rice impregnates the inspection of degree, and the grain of rice water suction after immersion is sufficient, and particle keeps complete, hand one pinch the grain of rice powder
Shape.
Koji inoculum concentration and glutinous rice mass ratio are 0.375 in the S4：100.
The mulberry fruit pomace dosage is 35 with glutinous rice mass ratio:100.
Filtering is using diatomite as filter medium in the S8.
Compared with prior art, the advantageous effect of present invention is that：
The present invention provides a kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process, using mulberry fruit pomace and glutinous rice as raw material, by mulberry fruit
Pomace and glutinous rice composite fermentation, the addition of mulberry fruit pomace enrich the mouthfeel of rice wine.The fermentation of glutinous rice accelerates mulberry fruit pomace
Fermentation, mulberry fruit pomace and glutinous rice composite fermentation can both make rice wine have mulberry fruit taste, ensure that mulberry fruit taste not overproof and cover
Lid rice wine taste itself.The present invention not only achievees the purpose that economy on research cost, while improving the sense of glutinous rice wine
Official's quality increases the nutriments such as anthocyanidin, vitamin, protein, improves its health-care efficacy, drinks on a small quantity for a long time beneficial
Health, therefore develop this product and be more in line with consumption demand of the people to the product of high nutrition.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
The every other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process, includes the following steps：
（1）Full grains, cream-coloured pure white quality glutinous rice are taken to clean no longer muddy to rice washing water.Eluriate it is clean after, with enough
Distilled water infiltrates 8-12h at a temperature of 28 DEG C, and distilled water is higher by glutinous rice rice and flour 5-10cm, and measures water temperature.In 3h, rice is checked
Grain impregnates degree, carries out when 4h once changing water, hereafter per the inspection for carrying out grain of rice immersion degree every other hour, after immersion
Grain of rice water suction is sufficient, and particle keeps complete, hand one pinch the grain of rice it is powdered；
（2）It pulls the grain of rice after immersion out draining, the distilled water of bleeding is poured into pot, band yarn cloth in steaming rack, the grain of rice drained
It pours into, is put into boiling in normal pressure pot, start timing after big vapour, leaching is spread with cold boiling water after 20min, be further continued for steaming 15-20min, this
When grain of rice expansion it is shinny, it is outer it is hard in it is soft without half-cooked, particle is separated, and hand is pinched flexible and tack-free；
（3）It uses cold distilled water spraying cooling to 30 DEG C or so immediately after steamed rice is taken out, stands and extremely filtered out without a large amount of water,
It is spare.The faster the better for cooling speed, and cooling overlong time can increase living contaminants chance and cause age of starch；
（4）Koji is selected to be inoculated with, inoculum concentration（It is cooked with every 100g and adds bent gauge in glutinous rice）For 0.375g/100g.It will
Powdered distiller's yeast is first added a small amount of warm water and melts, after appropriate adjustment amount of water again so that after distiller's yeast is completely dissolved, mix steaming
In good rice, a cylindrical hole is dug in batch mixing and sets 30 DEG C after material sealing to be mixed and is saccharified；
（5）After glutinous rice diastatic fermentation 1d, when having wine liquid in nest, mulberry fruit pomace is added, mulberry fruit pomace addition is（With every
100g is cooked in glutinous rice plus Mulberry fruit quantity of slag meter）35g/100g carries out mixed fermentation after stirring evenly；
（6）A cylindrical hole is dug in batch mixing to set 30 DEG C after material sealing to be mixed and ferment.Wait for that the grain of rice is naturally heavy
It drops in cylinder bottom, upper liquid is in aubergine and clear, and mash fermentation finishes；
（7）Mulberry fruit glutinous rice wine after everfermentation, supernatant is more transparent, take supernatant through diatomite filter clear,
Rice wine bright in colour, then bottling sealing sterilize 10-15min to get to finished product at 60-68 DEG C.
The present invention is by selecting koji to carry out inoculation saccharification, under conditions of 30 DEG C, when distiller's yeast inoculum concentration（With every 100g
It cooks and adds bent gauge in glutinous rice）For 0.375g/100g, fermentation time 4d, mulberry fruit pomace additive amount（It is cooked with every 100g glutinous
Meter Zhong Jia Mulberry fruit quantity of slag meters）For 35g/100g when, obtained mulberry fruit glutinous rice wine wine body is limpid, be in aubergine, aroma is strong,
Entrance is sweet and tasty, and mulberry fruit fragrance is simple and elegant.Through physics and chemistry index determining, the mulberry fruit glutinous rice wine wine degree made under the conditions of this be 10.4%vol,
Pol 80g/L (with glucose meter), acidity 0.35g/100L (with citrometer), anthocyanin content 164.3mg/L, nutrition are rich
Richness, flavor are best.
Only presently preferred embodiments of the present invention is explained in detail above, but the present invention is not limited to above-described embodiment,
Within the knowledge of a person skilled in the art, it can also make without departing from the purpose of the present invention each
Kind variation, various change should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process, which is characterized in that include the following steps：
S1, full grains, cream-coloured pure white quality glutinous rice cleaning are taken, impregnates 8-12h at a temperature of 28 DEG C with enough distilled water；
S2, S1 is impregnated after the grain of rice pull draining out, the distilled water of bleeding is poured into pot, the grain of rice drained, which is placed in, is lined with gauze
Steaming rack, steaming rack is put into boiling in normal pressure pot, starts timing after big vapour, leaching is spread with cold boiling water after 20min, is further continued for steaming 15-
20min；
S3, it uses cold distilled water spraying cooling to 30 DEG C or so immediately after taking out steamed rice, stands and extremely filtered out without a large amount of water,
It is spare；
S4, koji is added to warm water thawing, after koji is completely dissolved, in the rice for mixing S3 coolings, one is dug in batch mixing
The hole of a cylinder sets 30 DEG C and is saccharified after material sealing to be mixed；
S5, after glutinous rice diastatic fermentation 1 day, when having wine liquid in nest, be added and clean and the mulberry fruit pomace that drains, after stirring evenly
Mixed fermentation is carried out again；
S6, one cylindrical hole of digging in batch mixing set 30 DEG C and ferment after material sealing to be mixed.
2. waiting for grain of rice natural subsidence in cylinder bottom, upper liquid is in aubergine and clear, and mash fermentation finishes；
S7, the mulberry fruit glutinous rice wine after everfermentation, supernatant is more transparent, and supernatant liquid filtering is taken to obtain clear, lovely luster
Rice wine, then bottling sealing sterilizes 10-15min to get to finished product at 60-68 DEG C.
3. a kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process according to claim 1, it is characterised in that：It is glutinous in the S1
Meter Qing Xi is no longer muddy to rice washing water.
4. a kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process according to claim 1, it is characterised in that：It is steamed in the S1
Distilled water is higher by soaked glutinous rice rice and flour 5-10cm.
5. a kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process according to claim 1, it is characterised in that：S1 is glutinous in immersion
It when rice 3h, checks that the grain of rice impregnates degree, carries out when 4h once changing water, hereafter per the inspection for carrying out grain of rice immersion degree every other hour
Look into, the water suction of the grain of rice after immersion is sufficient, and particle keeps complete, hand one pinch the grain of rice it is powdered.
6. a kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process according to claim 1, it is characterised in that：Sweet tea in the S4
Distiller's yeast inoculum concentration is 0.375 with glutinous rice mass ratio：100.
7. a kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process according to claim 1, it is characterised in that：The Mulberry fruit
Slag dosage is 35 with glutinous rice mass ratio:100.
8. a kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process according to claim 1, it is characterised in that：Mistake in the S7
Filter is using diatomite as filter medium.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111019791A (en) * | 2020-01-07 | 2020-04-17 | 叶青松 | Preparation method of mulberry, glutinous rice and red koji wine |
| 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 |
Citations (4)
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| CN101338264A (en) * | 2008-08-08 | 2009-01-07 | 江苏世业红酒业有限公司 | Mulberry yellow wine and preparation thereof |
| CN102286328A (en) * | 2011-08-15 | 2011-12-21 | 大连三军酒业有限公司 | Mulberry biological wine and brewing process thereof |
| CN106753974A (en) * | 2015-11-23 | 2017-05-31 | 吴兰平 | A kind of mulberry fruit lily wine |
| CN107739693A (en) * | 2017-11-17 | 2018-02-27 | 四川凤和黄酒有限责任公司 | Mulberry fruit formula of rice wine and compound method |
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2018
- 2018-06-07 CN CN201810580810.7A patent/CN108504495A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101338264A (en) * | 2008-08-08 | 2009-01-07 | 江苏世业红酒业有限公司 | Mulberry yellow wine and preparation thereof |
| CN102286328A (en) * | 2011-08-15 | 2011-12-21 | 大连三军酒业有限公司 | Mulberry biological wine and brewing process thereof |
| CN106753974A (en) * | 2015-11-23 | 2017-05-31 | 吴兰平 | A kind of mulberry fruit lily wine |
| CN107739693A (en) * | 2017-11-17 | 2018-02-27 | 四川凤和黄酒有限责任公司 | Mulberry fruit formula of rice wine and compound method |
Non-Patent Citations (1)
| Title |
|---|
| 王艳辉，等: "桑果糯米酒生产工艺研究 ", 《云南农业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111019791A (en) * | 2020-01-07 | 2020-04-17 | 叶青松 | Preparation method of mulberry, glutinous rice and red koji wine |
| 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: 20180907 |