CN108865585A - Nourishing type rice wine and its brewage process - Google Patents
Nourishing type rice wine and its brewage process Download PDFInfo
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Abstract
The invention discloses a kind of nourishing type rice wine and its brewage process, raw materials used middle brown rice, Semen Coicis, corn are main brewing materials, can either increase the flavor and nutritional ingredient of rice wine, additionally it is possible to increase the aromatic of rice wine；Honey and citric acid are used to remove the bitterness of rice wine, increase the sweetness of rice wine；Ginger powder, campanulaceae, jujube, lotus seeds, brown sugar, pearl powder, oat, Amomum cardamomum, yam flour have good opsonic action to function of human body, have easyproization blood vessel, antifatigue, the functions such as enhance human immunity；Each raw material organically combines in the present invention, influences each other, and acts synergistically, taste is aromatic, nourishing and body-building, with health role.
Description
Technical field
The present invention relates to rice wine field, especially a kind of nourishing type rice wine and its brewage process.
Background technique
Rice wine is also fermented glutinour rice, vinasse, fermented glutinous rice, sweet wine etc., be glutinous rice or rice by yeast fermentation and made of one
Kind typical local food, rich in carbohydrate, protein, B family vitamin, minerals etc., these are all the indispensable battalion of human body
It forms point.The way of traditional rice wine is first to be steeped glutinous rice half a day with water, and rinsed clean is put water in steamer, padded on steaming tray
One layer of gauze heats up water and has boiled to steam.Glutinous rice fishing is placed on cloth and is cooked, contains after steamed and is stirred into the container of fermentation with spoon
Under several, distiller's yeast is mixed after cool to 30 DEG C or so, is gently compacted with spoon, smooth out surface, centre extrudes a recess nest, by last point wine
Song is sprinkling upon the inside, pours into some cold water, container cover is covered tightly, ferment at a temperature of being placed on 30 DEG C or so.But existing rice wine
It is single to body-care aspect when drinking, rather than diversification, the effect of nourishing is not achieved.
Summary of the invention
In view of this, taste is aromatic the object of the present invention is to provide a kind of nourishing type rice wine and its brewage process, nourishing is strong
Body, it is with health role.
To achieve the goals above, the present invention provides the following technical solutions：
A kind of nourishing type rice wine, the raw material including following parts by weight：
Preferably, the complex enzyme includes glycosidase, pectase and amino enzyme.
Preferably, the composite bacteria includes bacillus subtilis, aspergillus niger and saccharomycete.
The present invention also provides a kind of above-mentioned brewage process of nourishing type rice wine, include the following steps：
A) pure water will be added in ginger powder, pearl powder, brown sugar, yam flour, salt, breaks into slurry, obtain slurries, it is spare；
B) pure water will be added in campanulaceae, jujube, lotus seeds, oat, Amomum cardamomum, 5~8h is boiled at 50~60 DEG C, is obtained
Mixture, and it is cooling, it is spare；
C) brown rice, Semen Coicis, corn are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with clear water
20~30h is steeped, after draining, is put into food steamer, high fire 1~2h of boiling obtains clinker；
D) complex enzyme, composite bacteria and pure water are added in the clinker obtained to step c) and move to fermentation after mixing evenly
Tank, ferment 3~5d at being 30~40 DEG C in fermentation temperature, obtains the first fermentation material；
E) will be added in the first fermentation material that step d) is obtained mixture that slurries, the step b) that step a) is obtained obtain,
In citric acid, ferment 5~7d at 20~30 DEG C again, obtains the second fermentation material；
F) the second fermentation material for obtaining step e) is filtered, is clarified to get nourishing type rice wine.
Preferably, the filtering is filtered using the strainer cloth of 200~300 mesh, obtains filtered fluid；The clarification is institute
Filtered fluid is stated to clarify 2~3 days at 10~20 DEG C.
The present invention provides a kind of nourishing type rice wine and its brewage process, raw materials used middle brown rice, Semen Coicis, corn are main
Brewing materials can either increase the flavor and nutritional ingredient of rice wine, additionally it is possible to increase the aromatic of rice wine；Honey and citric acid are used for
The bitterness for removing rice wine, increases the sweetness of rice wine；Ginger powder, campanulaceae, jujube, lotus seeds, brown sugar, pearl powder, oat, Amomum cardamomum,
Yam flour has good opsonic action to function of human body, has easyproization blood vessel, antifatigue, the functions such as enhances human immunity；
Each raw material organically combines in the present invention, influences each other, and acts synergistically, taste is aromatic, nourishing and body-building, with health role.
Specific embodiment
A kind of nourishing type rice wine provided by the invention, the raw material including following parts by weight：
Above-mentioned technical proposal, raw materials used middle brown rice, Semen Coicis, corn are main brewing materials, can either increase rice wine
Flavor and nutritional ingredient, additionally it is possible to increase the aromatic of rice wine；Honey and citric acid are used to remove the bitterness of rice wine, increase rice wine
It is sweet；Ginger powder, campanulaceae, jujube, lotus seeds, brown sugar, pearl powder, oat, Amomum cardamomum, yam flour have well function of human body
Opsonic action has easyproization blood vessel, antifatigue, the functions such as enhances human immunity；Each raw material organically combines in the present invention, mutually
It influences, synergistic effect, taste is aromatic, nourishing and body-building, with health role.
The present invention uses brown rice, Semen Coicis, corn for main brewing materials, can either increase rice wine flavor and nutrition at
Point, additionally it is possible to increase the aromatic of rice wine.
In the present invention, the parts by weight of brown rice are 200~300 parts；In an embodiment of the present invention, the parts by weight of brown rice
Number is 230~260 parts.
In the present invention, the parts by weight of Semen Coicis are 100~200 parts；In an embodiment of the present invention, the parts by weight of Semen Coicis
Number is 130~170 parts.
In the present invention, the parts by weight of corn are 100~200 parts；In an embodiment of the present invention, the parts by weight of corn
Number is 140~160 parts.
Honey and citric acid are used to remove the bitterness of rice wine, increase the sweetness of rice wine.In the present invention, the parts by weight of honey
Number is 30~50 parts；In an embodiment of the present invention, the parts by weight of honey are 35~45 parts.
In the present invention, ginger powder, campanulaceae, jujube, lotus seeds, brown sugar, pearl powder, oat, Amomum cardamomum, yam flour are to human body machine
There can be good opsonic action, there is easyproization blood vessel, it is antifatigue, the functions such as enhance human immunity.
In the present invention, the parts by weight of ginger powder are 10~20 parts；In an embodiment of the present invention, the weight of ginger powder
Number is 13~17 parts.
In the present invention, the parts by weight of campanulaceae are 20~30 parts；In an embodiment of the present invention, the parts by weight of campanulaceae
It is 24~27 parts.
In the present invention, the parts by weight of jujube are 30~50 parts；In an embodiment of the present invention, the parts by weight of jujube
It is 35~45 parts.
In the present invention, the parts by weight of lotus seeds are 10~20 parts；In an embodiment of the present invention, the parts by weight of lotus seeds
It is 13~17 parts.
In the present invention, the parts by weight of brown sugar are 20~30 parts；In an embodiment of the present invention, the parts by weight of brown sugar
It is 23~27 parts.
In the present invention, the parts by weight of pearl powder are 10~20 parts；In an embodiment of the present invention, the weight of pearl powder
Number is 14~17 parts.
In the present invention, the parts by weight of oat are 20~30 parts；In an embodiment of the present invention, the parts by weight of oat
It is 24~27 parts.
In the present invention, the parts by weight of Amomum cardamomum are 12~18 parts；In an embodiment of the present invention, the weight of Amomum cardamomum
Number is 14~16 parts.
In the present invention, the parts by weight of yam flour are 15~30 parts；In an embodiment of the present invention, the weight of yam flour
Number is 20~25 parts.
In the present invention, the parts by weight of citric acid are 20~30 parts；In an embodiment of the present invention, the weight of citric acid
Number is 23~26 parts.
In an embodiment of the present invention, complex enzyme includes glycosidase, pectase and amino enzyme；In other embodiments,
Complex enzyme includes that the mass ratio of glycosidase, pectase and amino enzyme is (2~3)：(0.3~0.5)：(0.3~0.4).It is above-mentioned
In, it can be improved the yield of rice wine.
In the present invention, the parts by weight of complex enzyme are 2~4 parts；In an embodiment of the present invention, the parts by weight of complex enzyme
Number is 2.5~3.5 parts.
In an embodiment of the present invention, composite bacteria includes bacillus subtilis, aspergillus niger and saccharomycete；In other implementations
In example, the mass ratio of bacillus subtilis, aspergillus niger and saccharomycete is (0.5~0.6)：(0.7~0.8)：(2~3).It is above-mentioned
In, composite bacteria can be improved the quality of rice wine.
In the present invention, the parts by weight of composite bacteria are 2~4 parts；In an embodiment of the present invention, the weight of composite bacteria
Measuring number is 2.5~3.5 parts.
Among the above, complex enzyme strain and composite bacteria cooperate, and can be improved the yield and quality of rice wine.
Salt is used to adjust the taste and mouthfeel of rice wine.In the present invention, the parts by weight of salt are 10~20 parts；At this
In the embodiment of invention, the parts by weight of salt are 14~17 parts.
In the present invention, the parts by weight of pure water are 500~600 parts.
The present invention also provides a kind of above-mentioned brewage process of nourishing type rice wine, include the following steps：
A) pure water will be added in ginger powder, pearl powder, brown sugar, yam flour, salt, breaks into slurry, obtain slurries, it is spare；
B) pure water will be added in campanulaceae, jujube, lotus seeds, oat, Amomum cardamomum, 5~8h is boiled at 50~60 DEG C, is obtained
Mixture, and it is cooling, it is spare；
C) brown rice, Semen Coicis, corn are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with clear water
20~30h is steeped, after draining, is put into food steamer, high fire 1~2h of boiling obtains clinker；
D) complex enzyme, composite bacteria and pure water are added in the clinker obtained to step c) and move to fermentation after mixing evenly
Tank, ferment 3~5d at being 30~40 DEG C in fermentation temperature, obtains the first fermentation material；
E) will be added in the first fermentation material that step d) is obtained mixture that slurries, the step b) that step a) is obtained obtain,
In citric acid, ferment 5~7d at 20~30 DEG C again, obtains the second fermentation material；
F) the second fermentation material for obtaining step e) is filtered, is clarified to get nourishing type rice wine.
Here, brown rice, Semen Coicis, corn, honey, ginger powder, campanulaceae, jujube, lotus seeds, brown sugar, pearl powder, oat, white peas or beans
Cool, yam flour, citric acid, complex enzyme, composite bacteria, salt, pure water are same as above, and details are not described herein.
In the present invention, pure water will be added in ginger powder, pearl powder, brown sugar, yam flour, salt, breaks into slurry, is starched
Liquid, it is spare；Among the above, by the way that ginger powder, pearl powder, brown sugar, Chinese yam are broken into slurry, consequently facilitating extract in each raw material effectively at
Point, while being additionally favorable for later period fermenting raw materials.
In the present invention, pure water will be added in campanulaceae, jujube, lotus seeds, oat, Amomum cardamomum, boils 5 at 50~60 DEG C
~8h obtains mixture, and cooling, spare；Among the above, by by campanulaceae, jujube, lotus seeds, oat, Amomum cardamomum at 50~60 DEG C
Lower tanning is conducive to extract effective component in each raw material, so that rice wine has easyproization blood vessel, it is antifatigue, it enhances human immunity
Etc. functions
In the present invention, brown rice, Semen Coicis, corn are mixed and is cleaned up together and with clear water, be placed in container and use clear water
20~30h is impregnated at normal temperature, after draining, is put into food steamer, high fire 1~2h of boiling obtains clinker；After above-mentioned steps are conducive to
Phase fermenting raw materials.
In the present invention, complex enzyme, composite bacteria and pure water are added in the clinker obtained to step c), stirs evenly
Afterwards, fermentor is moved to, ferment 3~5d at being 30~40 DEG C in fermentation temperature, obtains the first fermentation material；Among the above, by that will answer
Synthase, composite bacteria are added in clinker simultaneously, are conducive to cooked material fermentation, are improved the quality and yield of rice wine.
In the present invention, slurries, step b) that step a) is obtained will be added in the first fermentation material that step d) is obtained to obtain
Mixture, in citric acid, ferment 5~7d at 20~30 DEG C again, obtains the second fermentation material；Among the above, mixture, citric acid
In can adjust the taste of rice wine, improve the nourishing performance of rice wine.
In the present invention, honey, steviol glycoside, olive oil are added in the second fermentation material step d) obtained, obtains
Second mixture；Above-mentioned steps are used to remove the bitterness in rice wine.
In the present invention, the second mixture step e) obtained is filtered, is clarified to get beauty treatment rice wine；Of the invention
In embodiment, filtering is filtered using the strainer cloth of 200~300 mesh, obtains filtered fluid；Clarification be the filtered fluid 10~
It is clarified 2~3 days at 20 DEG C；The above-mentioned clarifying effect that can be improved rice wine, additionally it is possible to retain mouthfeel, the wind of rice wine to greatest extent
Taste and nutrition and health care ingredient.
In an embodiment of the present invention, pure water in step a), pure water in step b), in step d) pure water quality
Than for (2~3)：(4~6)：(1~1.5).
Above-mentioned technical proposal is simple, by the way of secondary fermentation made from rice wine uniform color it is consistent, the clarification of wine body is saturating
It is bright, there is only distinctive fragrance and pure, strong aroma, delicate mouthfeel, Shu Shun, aftertaste is long, and has nourishing and body-building,
Health-care effect.
In order to further illustrate the present invention, below with reference to embodiment to a kind of nourishing type rice wine provided by the invention and its wine
It makes technique to be described in detail, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
Nourishing type rice wine, the raw material including following parts by weight：
260 parts of brown rice, 170 portions of Semen Coicis, 100 parts of corns, 35 parts of honey, 13 parts of ginger powders, 24 parts of campanulaceaes, 45 portions of jujubes,
13 parts of lotus seeds, 27 portions of brown sugar, 14 parts of pearl powders, 27 portions of oats, 16 portions of Amomum cardamomums, 25 parts of yam flours, 23 parts of citric acids, 3.5 parts
Complex enzyme, 2 parts of composite bacterias, 14 portions of salt, 500 parts of pure water；
Complex enzyme includes that mass ratio is 2：0.3：0.3 glycosidase, pectase and amino enzyme；
Composite bacteria includes that mass ratio is 0.5：0.7：2 bacillus subtilis, aspergillus niger and saccharomycete.
The brewage process of nourishing type rice wine, includes the following steps：
A) pure water will be added in ginger powder, pearl powder, brown sugar, yam flour, salt, breaks into slurry, obtain slurries, it is spare；
B) pure water will be added in campanulaceae, jujube, lotus seeds, oat, Amomum cardamomum, boils 8h at 50 DEG C, obtains mixture,
And it is cooling, it is spare；
C) brown rice, Semen Coicis, corn are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with clear water
20h is steeped, after draining, is put into food steamer, high fire boiling 2h obtains clinker；
D) complex enzyme, composite bacteria and pure water are added in the clinker obtained to step c) and move to fermentation after mixing evenly
Tank, ferment 5d at being 30 DEG C in fermentation temperature, obtains the first fermentation material；
E) will be added in the first fermentation material that step d) is obtained mixture that slurries, the step b) that step a) is obtained obtain,
In citric acid, ferment 7d at 20 DEG C again, obtains the second fermentation material；
F) the second fermentation material that step e) is obtained is filtered using the strainer cloth of 200 mesh, obtains filtered fluid；And incited somebody to action
Filtrate clarifies 3 days at 10 DEG C to get nourishing type rice wine；
Pure water in step a), pure water in step b), the mass ratio of pure water is 2 in step d)：4：1.
Embodiment 2
Nourishing type rice wine, the raw material including following parts by weight：
230 parts of brown rice, 130 portions of Semen Coicis, 160 parts of corns, 50 parts of honey, 17 parts of ginger powders, 27 parts of campanulaceaes, 50 portions of jujubes,
17 parts of lotus seeds, 30 portions of brown sugar, 17 parts of pearl powders, 30 portions of oats, 18 portions of Amomum cardamomums, 20 parts of yam flours, 26 parts of citric acids, 4 parts it is multiple
Synthase, 4 parts of composite bacterias, 17 portions of salt, 600 parts of pure water；
Complex enzyme includes that mass ratio is 3：0.5：0.4 glycosidase, pectase and amino enzyme；
Composite bacteria includes that mass ratio is 0.6：0.8：3 bacillus subtilis, aspergillus niger and saccharomycete.
The brewage process of nourishing type rice wine, includes the following steps：
A) pure water will be added in ginger powder, pearl powder, brown sugar, yam flour, salt, breaks into slurry, obtain slurries, it is spare；
B) pure water will be added in campanulaceae, jujube, lotus seeds, oat, Amomum cardamomum, boils 5h at 60 DEG C, obtains mixture,
And it is cooling, it is spare；
C) brown rice, Semen Coicis, corn are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with clear water
20h is steeped, after draining, is put into food steamer, high fire boiling 2h obtains clinker；
D) complex enzyme, composite bacteria and pure water are added in the clinker obtained to step c) and move to fermentation after mixing evenly
Tank, ferment 3d at being 40 DEG C in fermentation temperature, obtains the first fermentation material；
E) will be added in the first fermentation material that step d) is obtained mixture that slurries, the step b) that step a) is obtained obtain,
In citric acid, ferment 5d at 30 DEG C again, obtains the second fermentation material；
F) the second fermentation material that step e) is obtained is filtered using the strainer cloth of 300 mesh, obtains filtered fluid；And incited somebody to action
Filtrate clarifies 2 days at 20 DEG C to get nourishing type rice wine；
Pure water in step a), pure water in step b), the mass ratio of pure water is 3 in step d)：6：1.5.
Embodiment 3
Nourishing type rice wine, the raw material including following parts by weight：
300 parts of brown rice, 100 portions of Semen Coicis, 200 parts of corns, 45 parts of honey, 20 parts of ginger powders, 20 parts of campanulaceaes, 30 portions of jujubes,
10 parts of lotus seeds, 23 portions of brown sugar, 10 parts of pearl powders, 24 portions of oats, 14 portions of Amomum cardamomums, 30 parts of yam flours, 30 parts of citric acids, 2.5 parts
Complex enzyme, 3.5 parts of composite bacterias, 10 portions of salt, 500 parts of pure water；
Complex enzyme includes that mass ratio is 2.2：0.35：0.35 glycosidase, pectase and amino enzyme；
Composite bacteria includes that mass ratio is 0.52：0.72：2.3 bacillus subtilis, aspergillus niger and saccharomycete.
The brewage process of nourishing type rice wine, includes the following steps：
A) pure water will be added in ginger powder, pearl powder, brown sugar, yam flour, salt, breaks into slurry, obtain slurries, it is spare；
B) pure water will be added in campanulaceae, jujube, lotus seeds, oat, Amomum cardamomum, boils 6h at 60 DEG C, obtains mixture,
And it is cooling, it is spare；
C) brown rice, Semen Coicis, corn are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with clear water
30h is steeped, after draining, is put into food steamer, high fire boiling 1h obtains clinker；
D) complex enzyme, composite bacteria and pure water are added in the clinker obtained to step c) and move to fermentation after mixing evenly
Tank, ferment 4d at being 35 DEG C in fermentation temperature, obtains the first fermentation material；
E) will be added in the first fermentation material that step d) is obtained mixture that slurries, the step b) that step a) is obtained obtain,
In citric acid, ferment 5d at 30 DEG C again, obtains the second fermentation material；
F) the second fermentation material that step e) is obtained is filtered using the strainer cloth of 250 mesh, obtains filtered fluid；And incited somebody to action
Filtrate clarifies 2.5 days at 15 DEG C to get nourishing type rice wine；
Pure water in step a), pure water in step b), the mass ratio of pure water is 2.5 in step d)：5：1.4.
Embodiment 4
Nourishing type rice wine, the raw material including following parts by weight：
200 parts of brown rice, 200 portions of Semen Coicis, 140 parts of corns, 30 parts of honey, 10 parts of ginger powders, 30 parts of campanulaceaes, 35 portions of jujubes,
20 parts of lotus seeds, 20 portions of brown sugar, 20 parts of pearl powders, 20 portions of oats, 12 portions of Amomum cardamomums, 15 parts of yam flours, 20 parts of citric acids, 2 parts it is multiple
Synthase, 2.5 parts of composite bacterias, 20 portions of salt, 600 parts of pure water；
Complex enzyme includes that mass ratio is 2.8：0.45：0.38 glycosidase, pectase and amino enzyme；
Composite bacteria includes that mass ratio is 0.57：0.78：2.8 bacillus subtilis, aspergillus niger and saccharomycete.
The brewage process of nourishing type rice wine, includes the following steps：
A) pure water will be added in ginger powder, pearl powder, brown sugar, yam flour, salt, breaks into slurry, obtain slurries, it is spare；
B) pure water will be added in campanulaceae, jujube, lotus seeds, oat, Amomum cardamomum, boils 8h at 50 DEG C, obtains mixture,
And it is cooling, it is spare；
C) brown rice, Semen Coicis, corn are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with clear water
25h is steeped, after draining, is put into food steamer, high fire boiling 1.5h obtains clinker；
D) complex enzyme, composite bacteria and pure water are added in the clinker obtained to step c) and move to fermentation after mixing evenly
Tank, ferment 3d at being 40 DEG C in fermentation temperature, obtains the first fermentation material；
E) will be added in the first fermentation material that step d) is obtained mixture that slurries, the step b) that step a) is obtained obtain,
In citric acid, ferment 7d at 20 DEG C again, obtains the second fermentation material；
F) the second fermentation material that step e) is obtained is filtered using the strainer cloth of 300 mesh, obtains filtered fluid；And incited somebody to action
Filtrate clarifies 2 days at 20 DEG C to get nourishing type rice wine；
Pure water in step a), pure water in step b), the mass ratio of pure water is 3 in step d)：5：1.4.
Embodiment 5
Nourishing type rice wine, the raw material including following parts by weight：
240 parts of brown rice, 140 portions of Semen Coicis, 150 parts of corns, 40 parts of honey, 14 parts of ginger powders, 25 parts of campanulaceaes, 40 portions of jujubes,
14 parts of lotus seeds, 25 portions of brown sugar, 15 parts of pearl powders, 25 portions of oats, 15 portions of Amomum cardamomums, 22 parts of yam flours, 24 parts of citric acids, 3 parts it is multiple
Synthase, 3 parts of composite bacterias, 16 portions of salt, 500 parts of pure water；
Complex enzyme includes that mass ratio is 2.5：0.4：0.35 glycosidase, pectase and amino enzyme；
Composite bacteria includes that mass ratio is 0.55：0.75：2.5 bacillus subtilis, aspergillus niger and saccharomycete.
The brewage process of nourishing type rice wine, includes the following steps：
A) pure water will be added in ginger powder, pearl powder, brown sugar, yam flour, salt, breaks into slurry, obtain slurries, it is spare；
B) pure water will be added in campanulaceae, jujube, lotus seeds, oat, Amomum cardamomum, boils 7h at 55 DEG C, obtains mixture,
And it is cooling, it is spare；
C) brown rice, Semen Coicis, corn are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with clear water
25h is steeped, after draining, is put into food steamer, high fire boiling 1.5h obtains clinker；
D) complex enzyme, composite bacteria and pure water are added in the clinker obtained to step c) and move to fermentation after mixing evenly
Tank, ferment 4d at being 35 DEG C in fermentation temperature, obtains the first fermentation material；
E) will be added in the first fermentation material that step d) is obtained mixture that slurries, the step b) that step a) is obtained obtain,
In citric acid, ferment 6d at 25 DEG C again, obtains the second fermentation material；
F) the second fermentation material that step e) is obtained is filtered using the strainer cloth of 250 mesh, obtains filtered fluid；And incited somebody to action
Filtrate clarifies 2.5 days at 15 DEG C to get nourishing type rice wine；
Pure water in step a), pure water in step b), the mass ratio of pure water is 2.5 in step d)：5：1.3.
Total acid, total reducing sugar, alcoholic strength, light transmittance and sensory evaluation, knot are carried out to nourishing type rice wine made from Examples 1 to 5
Fruit is shown in Table 2.
Wherein sensory evaluation criteria is shown in Table 1.
The sensory evaluation criteria of the nourishing type rice wine of 1 Examples 1 to 5 of table
The test result of 2 Examples 1 to 5 of table
| Total acid (g/L) | Total reducing sugar (g/L) | Alcoholic strength (%, 20 DEG C) | Light transmittance (%) | Sensory evaluation | |
| Embodiment 1 | 8.5 | 11.2 | 15.2 | 95.7 | 8.7 |
| Embodiment 2 | 8.8 | 11.7 | 15.7 | 95.8 | 8.6 |
| Embodiment 3 | 9.0 | 10.8 | 16.0 | 96.4 | 8.8 |
| Embodiment 4 | 9.2 | 11.5 | 16.4 | 96.8 | 8.8 |
| Embodiment 5 | 8.7 | 11.4 | 15.7 | 96.2 | 8.7 |
Above description can be realized professional and technical personnel in the field or using this to stating in the disclosed embodiments
It is bright, it enables those skilled in the art to implement or use the present invention.Various modifications to these embodiments are to this field
It will be apparent for professional technician, the general principles defined herein can not depart from spirit of the invention
Or in the case where range, realize in other embodiments.Therefore, the present invention is not intended to be limited to these implementations shown in this article
Example, and it is to fit to the widest scope consistent with principles disclosed herein and novel features.
Claims (5)
1. a kind of nourishing type rice wine, which is characterized in that the raw material including following parts by weight：
2. nourishing type rice wine as described in claim 1, which is characterized in that the complex enzyme include glycosidase, pectase and Ah
Minot enzyme.
3. nourishing type rice wine as described in claim 1, which is characterized in that the composite bacteria includes bacillus subtilis, black
Aspergillus and saccharomycete.
4. a kind of brewage process of nourishing type rice wine as claimed in any one of claims 1 to 3, which is characterized in that including following
Step：
A) pure water will be added in ginger powder, pearl powder, brown sugar, yam flour, salt, breaks into slurry, obtain slurries, it is spare；
B) pure water will be added in campanulaceae, jujube, lotus seeds, oat, Amomum cardamomum, 5~8h is boiled at 50~60 DEG C, is mixed
Object, and it is cooling, it is spare；
C) brown rice, Semen Coicis, corn are mixed and is cleaned up together and with clear water, be placed in container and impregnate 20 at normal temperature with clear water
~30h after draining, is put into food steamer, and high fire 1~2h of boiling obtains clinker；
D) complex enzyme, composite bacteria and pure water are added in the clinker obtained to step c) and move to fermentor after mixing evenly,
Ferment 3~5d at being 30~40 DEG C in fermentation temperature, obtains the first fermentation material；
E) mixture, the lemon that slurries, the step b) that step a) is obtained are obtained will be added in the first fermentation material that step d) is obtained
In acid, ferment 5~7d at 20~30 DEG C again, obtains the second fermentation material；
F) the second fermentation material for obtaining step e) is filtered, is clarified to get nourishing type rice wine.
5. brewage process as claimed in claim 4, which is characterized in that the filtering is carried out using the strainer cloth of 200~300 mesh
Filtering, obtains filtered fluid；The clarification is that the filtered fluid is clarified 2~3 days at 10~20 DEG C.
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| CN110684631A (en) * | 2019-10-22 | 2020-01-14 | 九江市耐得封缸酒业有限公司 | Formula of rice milk |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110684631A (en) * | 2019-10-22 | 2020-01-14 | 九江市耐得封缸酒业有限公司 | Formula of rice milk |
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