CN109452509A - Rice wine pulp beverage with and preparation method thereof - Google Patents
Rice wine pulp beverage with and preparation method thereof Download PDFInfo
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- CN109452509A CN109452509A CN201811305166.9A CN201811305166A CN109452509A CN 109452509 A CN109452509 A CN 109452509A CN 201811305166 A CN201811305166 A CN 201811305166A CN 109452509 A CN109452509 A CN 109452509A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The present invention relates to healthcare fields, and in particular to a kind of rice wine pulp beverage with and preparation method thereof.Every 1000L rice wine pulp beverage includes 90-150 kilograms of fermented glutinour rice, 80-120 kilograms of the first sweetener, 0.1-0.5 kilograms of preservative, 0.8-1.5 kilograms of the first acidity regulator, 0.1-0.5 kilograms of the second acidity regulator, 1-5 kilograms of stabilizer and 0.01-0.03 kilograms of the second sweetener.It contains abundant amino acid and carbohydrate, vitamin are suitble to mass consumption group, while its dry matter content is high, can be used as food and drink material.
Description
Technical field
The present invention relates to healthcare fields, and in particular to a kind of rice wine pulp beverage with and preparation method thereof.
Background technique
Rice wine is called fermented glutinous rice, sweet wine.Traditional rice wine alcoholic strength is high, is easy to cause drunk, and nutritive value is relatively low, together
When, glutinous rice cannot function as beverage and take in traditional rice wine.Meanwhile traditional handicraft prepares rice wine time-consuming, low yield, and is easy to make
At microbial contamination.
Summary of the invention
The purpose of the present invention is to provide a kind of rice wine pulp beverages, are suitble to containing abundant amino acid and carbohydrate, vitamin
Mass consumption group, while its dry matter content is high, can be used as food and drink material.
Another object of the present invention is to provide a kind of methods for preparing rice wine pulp beverage, and this method operating procedure is few, behaviour
Make simply, to improve production efficiency, energy saving, while guaranteeing the quality and mouthfeel of product.
The present invention solves its technical problem and adopts the following technical solutions to realize:
The present invention proposes that a kind of rice wine pulp beverage, every 1000L rice wine pulp beverage include 90-150 kilograms of fermented glutinour rice, 80-120 public affairs
Jin the first sweetener, 0.1-0.5 kilograms of preservative, 0.8-1.5 kilograms of the first acidity regulator, 0.1-0.5 kilograms of the second acidity
Regulator, 1-5 kilograms of stabilizer and 0.01-0.03 kilograms of the second sweetener.
The present invention proposes a kind of method for preparing rice wine pulp beverage, comprising the following steps:
By sticky rice stewing post-fermentation to form fermented glutinour rice；
To form colloidal solution after stabilizer, the first sweetener of 1-20% and water are mixed；
Preservative, the second sweetener, remaining first sweetener are mixed to form liquid glucose；
It mixes and goes forward side by side with colloidal solution and liquid glucose again after first acidity regulator, the second acidity regulator and fermented glutinour rice are mixed
Row grinding is to form rice wine slurry.
The beneficial effect of the rice wine pulp beverage of the embodiment of the present invention is: rice wine pulp beverage being capable of fermented glutinour rice, stabilizer, acidity tune
The interaction such as agent and sweetener is saved, the nutritional ingredient of rice wine pulp beverage is able to ascend, contains abundant amino acid and carbohydrate, dimension
The raw suitable mass consumption group of element.This method yield is high simultaneously, and traditional rice wine process requirement 30 days, and this technique is only 2 days, and
It is easy to appear that microbial contamination, product are rancid to cause raw material to be scrapped in traditional rice wine technique.But method of the invention is used, no
It is also easy to produce pollution, meanwhile, fermentation time is short, but excellent flavor, and the substance complete feed after fermentation is carried out defibrination process, nutrition
Substance and flavor are provided with, while the rice wine beverage of technique preparation more meets the standard of beverage, is suitble to mass consumption, can make generation
It eats, go with rice or bread.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
In the description of the present invention, it should be noted that term " first ", " second " etc. are only used for distinguishing description, without
It can be interpreted as indication or suggestion relative importance.
Below to the rice wine pulp beverage of the embodiment of the present invention with and preparation method thereof be specifically described.
A kind of rice wine pulp beverage provided in an embodiment of the present invention, every 1000L rice wine pulp beverage include 90-150 kilograms of fermented glutinour rice,
80-120 kilograms of the first sweetener, 0.1-0.5 kilograms of preservative, 0.8-1.5 kilograms of the first acidity regulator, 0.1-0.5 kilograms
Second acidity regulator, 1-5 kilograms of stabilizer and 0.01-0.03 kilograms of the second sweetener.It is preferred that every 1000L rice wine pulp beverage
Including 100-120 kilograms of fermented glutinour rice, 90-110 kilograms of the first sweetener, 0.2-0.4 kilograms of preservative, 1-1.2 kilograms of the first acidity
Regulator, 0.2-0.4 kilograms of the second acidity regulator, 2-4 kilograms of stabilizer and 0.02-0.025 kilograms of the second sweetener；It is more excellent
Choosing, 105-110 kilograms of fermented glutinour rice of every 1000L rice wine pulp beverage packet, 95-105 kilograms of the first sweetener, 0.25-0.3 kilograms of anti-corrosion
Agent, 1.1-1.15 kilograms of the first acidity regulator, 0.3-0.35 kilograms of the second acidity regulator, 3-3.5 kilograms of stabilizer and
0.02-0.025 kilograms of the second sweetener.
It can guarantee that the rice wine being prepared contains abundant amino acid and carbohydrate, vitamin by above-mentioned substance and ratio,
And the fermented glutinour rice in the rice wine pulp beverage is uniformly mixed with unclassified stores, and fermented glutinour rice is in suspended state, is not susceptible to settle, then protect
Demonstrate,prove the stability and mouthfeel of rice wine pulp beverage.Meanwhile the rice wine pulp beverage dry matter content prepared using above-mentioned material and ratio
Height has satiety after drinking, and can be used as food and drink material.
Further, the first sweetener is glucide, preferably white granulated sugar；
Preservative is alkenes substance, preferably potassium sorbate；
First acidity regulator is sodium salt, preferably citric acid；
Second acidity regulator is organic acid, preferably sodium citrate；
Second sweetener is functional sweetener, preferably Sucralose；
Stabilizer is calcium carbonate, agar, gellan gum, any one in hydroxypropyl PASELLI EASYGEL.The carbonic acid of use
Calcium is powdered whiting, and abbreviation coarse whiting is common powdery inorganic filler, has chemical purity height, inertia big, not chemically reactive anti-
Answer, thermal stability is good, will not decompose at 400 DEG C or less, whiteness is high, oil absorbency is low, index of refraction is low, matter is soft, it is dry, without crystallizing
The advantages that low wearing valve of water, hardness is small, nontoxic, tasteless, odorless, good dispersion.Agar be polysaccharide body by being extracted in seaweed,
It is current one of widest seaweed glue of purposes in the world.Gellan gum alias is triumphant can glue, gum gellan.Main component by glucose,
In the ratio of 2:1:1, four kinds of monosaccharide are linear polysaccharide composed by constitutional repeating unit for glucuronic acid and rhamnose.Hydroxypropyl
Base PASELLI EASYGEL be recorded in " food additives use standard " (GB2760-2011) Table A .2 can be used as thickener
Auxiliary agent.
Sodium citrate and citric acid can further adjust the acidity of rice wine pulp beverage, so that the acidity of rice wine pulp beverage is suitable
Preferably, and white granulated sugar and Sucralose can further adjust the sweet taste of rice wine pulp beverage, but will not increase rice wine too much again
The energy of pulp beverage, energy is excessively high, but benefit materials content is few, is unfavorable for human health, and uses above-mentioned substance, rice wine slurry
Beverage appropriate energy, and contain various nutriments.And stabilizer can guarantee the stability of rice wine pulp beverage, prevent rice wine from starching
Interior solid matter sedimentation, then guarantees the mouthfeel and quality of rice wine pulp beverage.
Further, rice wine pulp beverage further includes any one in brown sugar, ginger juice or rose or at least one.It is above-mentioned
Substance can further enrich the flavor and taste of rice wine pulp beverage, and add brown sugar, ginger juice or rose and enable to rice wine
Pulp beverage contains richer nutriment, promotes its nutritive value.
The embodiment of the present invention also provides a kind of preparation method of rice wine pulp beverage, comprising the following steps:
S1, fermented glutinour rice is prepared；
Glutinous rice used in fermented glutinour rice is prepared as the i.e. long glutinous rice of celestial glutinous rice, and selects particle shape completely long and full, the glutinous white of entire body
It is indefectible.Optimal selection Xiaogan Zhu lake glutinous rice, particle shape is long, easily impregnates and easily cooks.Glutinous rice is glutinous in storage and transportational process simultaneously
Miyi is broken, therefore before manufacture, sieves to glutinous rice, and removal is cracked rice.
It is then eluriated, removes the dust on glutinous rice surface, glutinous rice surface is still rich in many nutriments, and eluriates number
It is excessive to be easy to wash away the nutriment on glutinous rice surface, the nutritive value of glutinous rice is reduced, therefore, is eluriated 1-2 times.
In order to guarantee that subsequent ferment effect needs to rise dry glutinous rice bubble, therefore, glutinous rice is impregnated, impregnate degree with
To pick up a rice, with finger rubbing rice point, rice point is easily crushed, specifically, general soaking time are as follows: spring and summer 4~6 is small
When, autumn and winter 8~12 hours, glutinous rice is steeped to above-mentioned degree, the more conducively fermentation of glutinous rice, if long soaking time, glutinous rice mistake
Soft, glutinous rice is also easy bonding and is unfavorable for the subsequent shape for keeping glutinous rice, subsequent to be not easy to be sent out if soaking time is inadequate
Ferment, and reach the glutinous rice of above-mentioned requirements after above-mentioned soaking time, both convenient for fermentation, also it is able to maintain the complete of glutinous rice structure.
Boiling is directly then carried out using steam, can be further ensured that cooking effect using steam, before boiling, will be steamed
Rust water in steam pipe road excludes, and guarantees the quality of glutinous rice.It is first then passed through steam on a small quantity, so that steam (is steamed through boiling container
Bucket etc.), big steam is then opened again, so that being full of steam in boiling container, first opens a small amount of steam, and rear bearing fills steam, is
Excessive vapor action is in glutinous rice in order to prevent, so that glutinous rice surface is ripe, and it is internal underdone, hard-core is formed, using aforesaid way
Logical steam ensure that cooking effect, so that glutinous rice grain of rice surface is completely glittering, moisten, surface is without collapsing, and chewing is without hard-core.And
Digestion process is kept for 6-8 minutes, if the grain of rice is dry, then it represents that digestion time is inadequate, if grain of rice surface collapses opening and indicates the time
It has grown steamed.
It is then eluted, specifically, elution cooling, while side is carried out to the rice that boiling is completed using sterile purified water
Rice is taken off loosely while elution, rice, convenient for keeping the complete of glutinous rice shape, should also be conducive to hair loosely without conglomeration after water drenching
Ferment.If the temperature of glutinous rice is too low, use, sterile water return pipe after elution, so that the temperature of glutinous rice is controlled at 30 DEG C or so, then can
Enough guarantee the existing ferment effect well of glutinous rice, the guaranteed shape of glutinous rice.
If the temperature of glutinous rice is also not up to 30 DEG C or so after scrubbed, glutinous rice is spread out, reduces its temperature naturally
To 30 DEG C or so.
Glutinous rice is mixed with distiller's yeast then and carries out mixed song, specifically, distiller's yeast is by distiller's yeast mother liquor and yeast according to mass ratio
For the distiller's yeast formed after the ratio mixing of 1:1.5-2.5.The distiller's yeast used can guarantee for the mixture of distiller's yeast mother liquor and yeast
Its ferment effect.Distiller's yeast mother liquor is the distiller's yeast of ageing.
Further, the additive amount of distiller's yeast is the 0.4-0.7% of glutinous rice total amount.Distiller's yeast, Neng Goujin are added using aforementioned proportion
One step guarantees that the starch in glutinous rice can be saccharified by distiller's yeast, and the starch after saccharification can be generated distiller's yeast by yeast, then be obtained
Fragrance diffuses, and rice wine juice is sweet, and alcohol smell is strong, the rice wine of no tart flavour.
It ferments after mixed song, fermentation is the condition by the mixture of the glutinous rice after distiller's yeast and boiling at 28-30 DEG C
Lower fermentation 1-1.5 days is then fermented 1-1.5 days under conditions of 30-32 DEG C.Rhizopus in distiller's yeast mother liquor under the above conditions
Sufficiently starch can be saccharified, and yeast then can produce new distiller's yeast, then promote the flavor of fermented glutinour rice.
To then ferment the fermented glutinour rice removal fermenting cellar completed, fermented glutinour rice removal fermenting cellar, and 80% volume is filled in round
Full wine juice.If fermented glutinour rice does not use at once after fermentation, puts it into 0-10 DEG C of freezer Zhang Jinhang and save, avoid excessively sending out
The ferment grain of rice is emptying, does frangible when suspension rice wine.
S2, colloidal solution is prepared；
Stabilizer, the first sweetener of 1-20% and water are mixed, addition sweetener is conducive to the dispersion of stabilizer, simultaneously
The water used is the 40-50% of total water, and separately mixing is more advantageous to the dispersion of stabilizer, then guarantees the rice wine being prepared
The stabilization of pulp beverage.
Specifically, by stabilizer, the first sweetener of 1-20% and water at 50-60 DEG C, 15-20 points of dissolution of stirring shearing
Clock is then warming up to 80-90 DEG C, and keeps the temperature 10-15 minutes, using aforesaid way dispersion stabilizer, can guarantee stabilizer more
It is easy dispersion, if directly mixing or having replaced dissolution mechanism, stabilizer dissolubility is poor, and is not easy to disperse, and then influences rice
The stability and quality of wine beverage.
S3, liquid glucose is prepared；
Preservative, the second sweetener, remaining first sweetener are mixed to form liquid glucose, specifically, by preservative, second
Sweetener, remaining first sweetener mixed dissolution are then filtered by 120-200 mesh in boiling water, guarantee that the liquid glucose of preparation is clear
Clearly.
S4, rice wine slurry is prepared；
It mixes and goes forward side by side with colloidal solution and liquid glucose again after first acidity regulator, the second acidity regulator and fermented glutinour rice are mixed
Row grinding is to form rice wine slurry.Specifically, the first acidity regulator and the second acidity regulator mixing and water adding are dissolved, then plus
Heat is extremely boiled, and the fermented glutinour rice complete feed of above-mentioned preparation is added, and continues to be heated to boiling, and then stops heating, and stirring is so that rice
Grain dispersion, is again heated to boiling.Fermented glutinour rice has had alcoholic strength, can guarantee the rice wine pulp beverage being prepared using aforesaid way
Each section alcoholic strength is consistent, mixes according to other modes, is then easy to cause rice wine pulp beverage part alcoholic strength higher, and is easy
Influence the stability of rice wine pulp beverage.
Then stop heating, colloidal solution and liquid glucose and above-mentioned solution are mixed, and ground to obtain defibrination, is mixed
Defibrination crushes the grain of rice, and makes stabilizer etc. and each material mixing uniform, guarantees that " suspension " that is prepared is stablized, simultaneously
Guarantee the mouthfeel for the rice wine pulp beverage being prepared.
Then carry out constant volume, packing etc..It finally sterilizes, the technique of sterilizing is: 85-90 DEG C 25~30 points of insulated sterilizing
Clock is cooled to 40 DEG C under vibrating state.Guarantee the quality for the rice wine pulp beverage being prepared.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
Rice wine pulp beverage provided in this embodiment, every 1000L rice wine pulp beverage include 90 kilograms of fermented glutinour rices, 80 kilograms of white sands
Sugar, 0.1 kilogram of potassium sorbate, 0.8 kilogram of citric acid, 0.1 kilogram of sodium citrate, 1 kilogram of powdered whiting and 0.01 kilogram three
Chlorine sucrose.
The present embodiment also provides a kind of preparation method of rice wine pulp beverage, comprising the following steps:
S1, fermented glutinour rice is prepared；
Long glutinous rice is selected, is then eluriated and is impregnated, is dipped to pick up a rice, with finger rubbing rice point, meter Jian
Easily crush.
Then the rust water in jet chimney is excluded, and is passed through a small amount of steam into vapor vessel, so that steam is through steaming
Container is boiled, then opens big steam again, so that steam is full of in boiling container, boiling 6 minutes.Then by sterile water shower glutinous rice,
Rice is taken off loosely in leaching, rice should be loosely without conglomeration after water drenching.
Then glutinous rice is carried out to mix mixed song with distiller's yeast, wherein the additive amount of distiller's yeast is the 0.4% of glutinous rice total amount, and wine
Song is the distiller's yeast being mixed to get by distiller's yeast mother liquor and yeast according to the ratio that mass ratio is 1:1.5.
It then ferments, the mixture of glutinous rice and distiller's yeast is fermented 1 day under conditions of 28 DEG C, then in 30 DEG C of item
It ferments 1 day under part.
S2, colloidal solution is prepared；
By, 1% white granulated sugar and water at 50 DEG C, stirring shearing dissolution 15 minutes, 80 DEG C are then warming up to, and keep the temperature 15 points
Clock.
S3, liquid glucose is prepared；
By potassium sorbate, Sucralose, remaining white granulated sugar mixed dissolution in boiling water, then filtered by 120 mesh.
S4, rice wine slurry is prepared；
Sodium citrate and citric acid mixing and water adding are dissolved, are then heated to boiling, and by the fermented glutinour rice complete feed of above-mentioned preparation
Addition, continues to be heated to boiling, then stopping heating, and stirs so that grain of rice dispersion, is again heated to boiling, and then stopping adds
Heat, and mixed with colloidal solution and liquid glucose.
Then constant volume, packing etc..Finally sterilize, the technique of sterilizing is: 85 DEG C insulated sterilizing 25 minutes, vibrating state
Under be cooled to 40 DEG C.
Embodiment 2-7
The rice wine pulp beverage that embodiment 2-7 is provided is consistent with the rice wine pulp beverage ingredient that embodiment 1 provides, and difference is to compare
Example changes.Meanwhile the rice wine pulp beverage of the rice wine pulp beverage preparation method and offer of embodiment 1 of embodiment 2-7 offer
Preparation method is consistent, and difference is operating condition difference.
Embodiment 2
Every 1000L rice wine pulp beverage includes 150 kilograms of fermented glutinour rices, 120 kg white granulated sugar, 0.5 kilogram of potassium sorbate, 1.5 public affairs
Jin citric acid, 0.5 kilogram of sodium citrate, 5 kilograms of hydroxypropyl PASELLI EASYGELs, 0.03 kilogram of Sucralose.
The preparation condition of the rice wine pulp beverage is as follows:
The time of boiling is 8 minutes, and the additive amount of distiller's yeast is 0.7%, and the mass ratio of distiller's yeast mother liquor and yeast is in distiller's yeast
1:2.5, the condition of fermentation are followed successively by 30 DEG C, 1.5 days, 32 DEG C, 1.5 days.
It is mixed with 20% white granulated sugar, temperature is 60 DEG C, is sheared 20 minutes, is then warming up to 85 DEG C, and keep the temperature 10 minutes.
Preparing filtering sugar solution is 200 mesh.
The technique of sterilizing are as follows: 90 DEG C insulated sterilizing 30 minutes, be cooled to 40 DEG C under vibrating state.
Embodiment 3
Every 1000L rice wine pulp beverage includes 100 kilograms of fermented glutinour rices, 110 kilograms of white granulated sugars, 0.4 kilogram of potassium sorbate, 1.2 public affairs
Jin citric acid, 0.2 kilogram of sodium citrate, 2 kilograms of gellan gums and 0.025 kilogram of Sucralose.
The preparation condition of the rice wine pulp beverage is as follows:
The time of boiling is 7 minutes, and the additive amount of distiller's yeast is 0.5%, and the mass ratio of distiller's yeast mother liquor and yeast is in distiller's yeast
1:2, the condition of fermentation are followed successively by 29 DEG C, 1 day, 30 DEG C, 1.5 days.
It is mixed with 10% white granulated sugar, temperature is 55 DEG C, is sheared 18 minutes, is then warming up to 87 DEG C, and keep the temperature 12 minutes.
Preparing filtering sugar solution is 150 mesh.
The technique of sterilizing are as follows: 88 DEG C insulated sterilizing 27 minutes, be cooled to 40 DEG C under vibrating state.
Embodiment 4
Every 1000L rice wine pulp beverage includes 120 kg fermented glutinour rice, 90 kilograms of white granulated sugars, 0.2 kilogram of potassium sorbate, 1 kilogram of lemon
Lemon acid, 0.4 kilogram of sodium citrate, 4 kilograms of agar and 0.02 kilogram of Sucralose.
The preparation condition of the rice wine pulp beverage is as follows:
The time of boiling is 6 minutes, and the additive amount of distiller's yeast is 0.6%, and the mass ratio of distiller's yeast mother liquor and yeast is in distiller's yeast
1:1.8, the condition of fermentation are followed successively by 28 DEG C, 1.5 days, 31 DEG C, 1 day.
It is mixed with 15% white granulated sugar, temperature is 52 DEG C, is sheared 17 minutes, is then warming up to 82 DEG C, and keep the temperature 14 minutes.
Preparing filtering sugar solution is 180 mesh.
The technique of sterilizing are as follows: 87 DEG C insulated sterilizing 28 minutes, be cooled to 40 DEG C under vibrating state.
Embodiment 5
Every 1000L rice wine pulp beverage includes 105 kg fermented glutinour rice, 95 kilograms of white granulated sugars, 0.25 kilogram of potassium sorbate, 1.15 public affairs
Jin citric acid, 0.35 kilogram of sodium citrate, 3.5 kilograms of powdered whitings, the mixture of agar and gellan gum, 0.025 kilogram three
Chlorine sucrose, 0.2 kilogram of brown sugar and 0.4 kilogram of ginger juice.
The preparation condition of the rice wine pulp beverage is as follows:
The time of boiling is 7 minutes, and the additive amount of distiller's yeast is 0.5%, and the mass ratio of distiller's yeast mother liquor and yeast is in distiller's yeast
1:2.3, the condition of fermentation are followed successively by 29 DEG C, 1 day, 32 DEG C, 1.5 days.
It is mixed with 17% white granulated sugar, temperature is 59 DEG C, is sheared 19 minutes, is then warming up to 87 DEG C, and keep the temperature 11 minutes.
Preparing filtering sugar solution is 200 mesh.
The technique of sterilizing are as follows: 90 DEG C insulated sterilizing 30 minutes, be cooled to 40 DEG C under vibrating state.
Embodiment 6
Every 1000L rice wine pulp beverage includes 110 kilograms of fermented glutinour rices, 105 kg white granulated sugar, 0.3 kilogram of potassium sorbate, 1.1 public affairs
Jin citric acid, 0.3 kilogram of sodium citrate, the mixture of 3 kilograms of gellan gums and hydroxypropyl PASELLI EASYGEL, 0.02 kilogram of trichlorine
Sucrose and 0.3 kilogram of ginger juice.
The preparation condition of the rice wine pulp beverage is as follows:
The time of boiling is 8 minutes, and the additive amount of distiller's yeast is 0.7%, and the mass ratio of distiller's yeast mother liquor and yeast is in distiller's yeast
1:1.5, the condition of fermentation are followed successively by 29 DEG C, 1 day, 30 DEG C, 1.5 days.
Stabilizer is mixed with 12% white granulated sugar, and temperature is 51 DEG C, is sheared 16 minutes, is then warming up to 89 DEG C, and keep the temperature
13 minutes.
Preparing filtering sugar solution is 190 mesh.
The technique of sterilizing are as follows: 90 DEG C insulated sterilizing 30 minutes, be cooled to 40 DEG C under vibrating state.
Embodiment 7
Every 1000L rice wine pulp beverage includes 130 kilograms of fermented glutinour rices, 100 kilograms of white granulated sugars, 0.3 kilogram of potassium sorbate, 1.2 public affairs
Jin citric acid, 0.3 kilogram of sodium citrate, the mixture of 4 kilograms of gellan gums and hydroxypropyl PASELLI EASYGEL, 0.03 kilogram of trichlorine
Sucrose and 0.3 kilogram of ginger juice.
The preparation condition of the rice wine pulp beverage is as follows:
The time of boiling is 7 minutes, and the additive amount of distiller's yeast is 0.6%, and the mass ratio of distiller's yeast mother liquor and yeast is in distiller's yeast
1:2.1, the condition of fermentation are followed successively by 30 DEG C, 1.5 days, 32 DEG C, 1 day.
Stabilizer is mixed with 17% white granulated sugar, and temperature is 58 DEG C, is sheared 19 minutes, is then warming up to 82 DEG C, and keep the temperature
14 minutes.
Preparing filtering sugar solution is 200 mesh.
The technique of sterilizing are as follows: 90 DEG C insulated sterilizing 30 minutes, be cooled to 40 DEG C under vibrating state.
Physical property detection is carried out to the rice wine pulp beverage of embodiment 7 and Analysis of Nutritive Composition, nutritional ingredient are expressed as
Nutritional ingredient in 100mL rice wine pulp beverage, testing result is referring to table 1.
1 testing result of table
According to table 1, it can guarantee that the rice wine pulp beverage being prepared has more using formula and ratio of the invention
High nutritive value.
To sum up, rice wine pulp beverage provided in an embodiment of the present invention being capable of fermented glutinour rice, stabilizer, acidity regulator and sweetener etc.
Interaction, is able to ascend the nutritional ingredient of rice wine pulp beverage, is suitble to masses to disappear containing abundant amino acid and carbohydrate, vitamin
Take group.This method yield is high simultaneously, and traditional rice wine process requirement 30 days, and this technique is only 2 days, and in traditional rice wine technique
It is easy to appear that microbial contamination, product are rancid to cause raw material to be scrapped.But method of the invention is used, it is not likely to produce pollution, together
When, fermentation time is short, but excellent flavor, and the substance complete feed after fermentation is carried out defibrination process, and nutriment and flavor are equal
Have, while the rice wine beverage of technique preparation more meets the standard of beverage, is suitble to mass consumption, generation meal can be made, gone with rice or bread.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of rice wine pulp beverage, which is characterized in that rice wine pulp beverage described in every 1000L includes 90-150 kilograms of fermented glutinour rice, 80-
The first sweetener of 120 kg, 0.1-0.5 kilograms of preservative, 0.8-1.5 kilograms of the first acidity regulator, 0.1-0.5 kilograms second
Acidity regulator, 1-5 kilograms of stabilizer and 0.01-0.03 kilograms of the second sweetener.
2. rice wine pulp beverage according to claim 1, which is characterized in that rice wine pulp beverage described in every 1000L includes 100-
Fermented glutinour rice described in 120 kg, 90-110 kilograms of first sweetener, the 0.2-0.4 kilograms of preservative, described in 1-1.2 kilograms
First acidity regulator, 0.2-0.4 kilograms of second acidity regulator, the 2-4 kilograms of stabilizer and 0.02-0.025 are public
Jin second sweetener；
It is preferred that 105-110 kilograms of packet fermented glutinour rice of rice wine pulp beverage, 95-105 kilograms of first sweetener described in every 1000L,
The 0.25-0.3 kilograms of preservative, 1.1-1.15 kilograms of first acidity regulator, 0.3-0.35 kilograms of second acid
Spend regulator, the 3-3.5 kilograms of stabilizer and 0.02-0.025 kilograms of second sweetener.
3. rice wine pulp beverage according to claim 1 or 2, which is characterized in that first sweetener is glucide, excellent
It is selected as white granulated sugar；
The preservative is alkenes substance, preferably potassium sorbate；
First acidity regulator is sodium salt, preferably citric acid；
Second acidity regulator is organic acid, preferably sodium citrate；
Second sweetener is functional sweetener, preferably Sucralose；The stabilizer is calcium carbonate, and agar is tied cold
Glue, any one in hydroxypropyl PASELLI EASYGEL.
4. rice wine pulp beverage according to claim 1 or 2, which is characterized in that the rice wine pulp beverage further includes brown sugar, ginger
Any one in juice or rose or at least one.
5. a kind of preparation method of rice wine pulp beverage described in claim 1, which comprises the following steps:
By sticky rice stewing post-fermentation to form fermented glutinour rice；
To form colloidal solution after stabilizer, the first sweetener of 1-20% and water are mixed；
Preservative, the second sweetener, remaining first sweetener are mixed to form liquid glucose；
By the first acidity regulator, the second acidity regulator and the fermented glutinour rice mix after again with the colloidal solution and the liquid glucose
It mixes and is ground to form rice wine slurry.
6. preparation method according to claim 5, which is characterized in that the preparation of the fermented glutinour rice the following steps are included:
Glutinous rice is impregnated to form the rice point for using one rice of finger rubbing, the glutinous rice that rice point easily crushes；
It then carries out using boiling, 6-8 minutes；
Glutinous rice after recycling sterile water elution boiling；
Glutinous rice is mixed with distiller's yeast then and is fermented.
7. preparation method according to claim 6, which is characterized in that the distiller's yeast is by distiller's yeast mother liquor and yeast according to matter
The distiller's yeast that amount is formed after mixing than the ratio for being 1:1.5-2.5.
8. preparation method according to claim 6, which is characterized in that the additive amount of the distiller's yeast is the glutinous rice total amount
0.4-0.7%.
9. preparation method according to claim 8, which is characterized in that fermentation is by the glutinous rice after the distiller's yeast and boiling
Mixture ferments 1-1.5 days under conditions of 28-30 DEG C, then ferments 1-1.5 days under conditions of 30-32 DEG C.
10. preparation method according to claim 5, which is characterized in that grinding sterilizes after forming the rice wine slurry, with
Form rice wine pulp beverage.
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| CN201811305166.9A CN109452509A (en) | 2018-11-02 | 2018-11-02 | Rice wine pulp beverage with and preparation method thereof |
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| CN201811305166.9A CN109452509A (en) | 2018-11-02 | 2018-11-02 | Rice wine pulp beverage with and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758865A (en) * | 2020-08-15 | 2020-10-13 | 南昌泰康食品科技有限公司 | Preparation method of fermented rice milk beverage |
| CN111808704A (en) * | 2020-06-04 | 2020-10-23 | 芜湖职业技术学院 | Rice wine beverage and preparation method thereof |
| CN114403345A (en) * | 2022-03-17 | 2022-04-29 | 吉林大学 | Preparation method of meal replacement fermented food with potatoes as main raw materials |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604780A (en) * | 2012-03-31 | 2012-07-25 | 灵山县科学技术开发中心 | Preparation method of sweet wine and beverage prepared from sweet wine |
| CN104862191A (en) * | 2015-05-05 | 2015-08-26 | 长江大学 | Red kojic rice sweet rice wine beverage and preparation method thereof |
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2018
- 2018-11-02 CN CN201811305166.9A patent/CN109452509A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604780A (en) * | 2012-03-31 | 2012-07-25 | 灵山县科学技术开发中心 | Preparation method of sweet wine and beverage prepared from sweet wine |
| CN104862191A (en) * | 2015-05-05 | 2015-08-26 | 长江大学 | Red kojic rice sweet rice wine beverage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111808704A (en) * | 2020-06-04 | 2020-10-23 | 芜湖职业技术学院 | Rice wine beverage and preparation method thereof |
| CN111758865A (en) * | 2020-08-15 | 2020-10-13 | 南昌泰康食品科技有限公司 | Preparation method of fermented rice milk beverage |
| CN114403345A (en) * | 2022-03-17 | 2022-04-29 | 吉林大学 | Preparation method of meal replacement fermented food with potatoes as main raw materials |
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