CN109609324A - Glutinous rice waxberry wine rich in anthocyanin and preparation method thereof - Google Patents
Glutinous rice waxberry wine rich in anthocyanin and preparation method thereof Download PDFInfo
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- CN109609324A CN109609324A CN201910061251.3A CN201910061251A CN109609324A CN 109609324 A CN109609324 A CN 109609324A CN 201910061251 A CN201910061251 A CN 201910061251A CN 109609324 A CN109609324 A CN 109609324A
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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 proposes a kind of preparation method of glutinous rice waxberry wine rich in anthocyanin, the following steps are included: S1, preparing glutinous rice waxberry wine fermentation liquid: cranberry juice being added into Oryza glutinosa fermented liquid, and activated yeast aqueous solution is added, it places after mixing evenly in a sealed container, it ferments 3~6 days in 15~30 DEG C, obtains glutinous rice waxberry wine fermentation liquid；S2, glutinous rice waxberry wine is prepared: by glutinous rice waxberry wine filtering fermentation liquor obtained by step S1, the waxberry dregs powder being placed in filtering container is added into gained filtrate, removal is placed on the waxberry dregs powder in filtering container after standing 2-5 days, and carries out sterilization processing, obtains glutinous rice waxberry wine.A large amount of fermentable sugar is provided for the mixing fermentation of glutinous rice waxberry wine, is conducive to the progress of red bayberry wine fermentation by the way that the glutinous rice fermentation liquid of saccharification to be introduced into red bayberry wine fermentation.The present invention also proposes a kind of glutinous rice waxberry wine rich in anthocyanin prepared using the above method.
Description
Technical field
The present invention relates to fruit wine preparation technical fields, and in particular to a kind of glutinous rice waxberry wine rich in anthocyanin and should
The preparation method of fruit wine.
Background technique
Red bayberry (Myrica rubra) belongs to the subtropical evergreen fruit trees of Myruca ceas Myrica(Myrica), with Zhejiang, Jiangsu, Fujian etc.
Saving is major production areas, and wherein the cultivated area in Zhejiang Province is maximum, yield highest, performance optimal.Red bayberry is a kind of pole intolerant to storage and transportation
Fruit variety, fructescence concentrates on six Julys of high temperature and rainy, in red bayberry prolific area, occurs often due to failing
Fresh fruit sale is carried out to red bayberry in time, a large amount of red bayberries is caused to rot, scale is lost up to 20%.Therefore, fresh-keeping and deep processing
Technology is of great significance for red bayberry industry.Although immersion type red bayberry wine has red bayberry fragrance abundant, production process
The red bayberry quantity used is few, contributes under the capacity of existing market red bayberry industry limited.Thus greatly developing red bayberry fermented wine is
Solution red bayberry concentrates listing, is not easy fresh-keeping one of effective way, it helps reduces rotten wait of breakdown of fruit and brings to orchard worker
Huge economic loss.
Glutinous rice is full of nutrition, contains protein, carbohydrate, fat, phosphorus, calcium, iron, vitamin B1, vitamin B2, niacin and shallow lake
Powder etc. is the strong food of temperature compensation, has strengthening spleen and nourishing stomach, tonifying middle-Jiao and Qi, the only effect of abnormal sweating, to abdominal distension diarrhea, loss of appetite
There is certain relaxation effect.Glutinous rice is by brewing, and sweet fragrant and mellow, nutritional ingredient is easier to absorption of human body, is the middle-aged and the old, pregnant and lying-in women
With the good merchantable brand of person's benefiting qi and nourishing blood in poor health.Glutinous rice wine also refresh oneself recover from fatigue, quench one's thirst relieve summer heat, promote blood circulation, the function of moisturizing
Effect.
For red bayberry fermented wine, since raw material cranberry juice acidity is higher, and fermentability sugared content is lower, thus
Need to add external carbon source.Cereal crops are the primary raw materials of wine brewing, but due to being converted into wine originally during the fermentation
The fermentation residues of grain can largely adsorb the anthocyanin in cranberry juice and product is caused to fade, and lose the characteristic of red bayberry fermented wine；
Anthocyanin is degradable in storage and storage wine is caused to fade in red hayberry wine simultaneously, loses original red.
The existing technique for preparing waxberry wine using red bayberry and glutinous rice as raw material is as follows:
Chinese invention patent " red hayberry wine and its brewing method " (CN101544941B) and " the preparation side of glutinous rice red hayberry wine
Method ", (CN106916713A) proposes that glutinous rice wine and red hayberry wine separately ferment, is then deployed, to prepare waxberry wine
Method；The preparation method fermentation time is long, and gained waxberry wine mouthfeel is bad.
Chinese invention patent " a kind of selenium-rich germinated Rough glutinous rice red hayberry wine and preparation method thereof " (CN108220076A), proposes
It ferments using using selenium-rich germinated Rough glutinous rice and cranberry juice mixing, and adds carbohydrase and amylase to be saccharified, to make
The method of standby waxberry wine.The preparation method needs to add the saccharification enzyme of external source, and glutinous rice germination can consume its nutrition.
Chinese invention patent " a method of improve red hayberry wine anthocyanidin content " (CN102876539A), it proposes using tree
Rouge column absorption cranberry juice and acid solution extract two kinds of approach of waxberry flesh to obtain anthocyanin, gained anthocyanin and decoloration cranberry juice
The method that red hayberry wine made of fermentation merges to obtain the red hayberry wine of high anthocyanin content.Although this method can avoid fermented
Anthocyanidin content reduces afterwards, but anthocyanidin separating step is complicated, there is very big difficulty in the actual production process, practicability is not
By force.
To sum up, it needs to improve the prior art.
Summary of the invention
The technical problem to be solved by the present invention is to propose a kind of glutinous rice waxberry wine and preparation method thereof rich in anthocyanin；
In order to solve the above-mentioned technical problem, the present invention proposes a kind of preparation side of glutinous rice waxberry wine rich in anthocyanin
Method, comprising the following steps:
S1, glutinous rice waxberry wine fermentation liquid is prepared:
Cranberry juice is added into Oryza glutinosa fermented liquid, and activated yeast aqueous solution is added, is placed on sealing after mixing evenly and holds
It in device, ferments 3~6 days in 15~30 DEG C, obtains glutinous rice waxberry wine fermentation liquid；
S2, glutinous rice waxberry wine is prepared:
By glutinous rice waxberry wine filtering fermentation liquor obtained by step S1, it is added and is placed in filtering container into gained filtrate
Waxberry dregs powder, removal is placed on the waxberry dregs powder in filtering container after standing 2-5 days, and carries out sterilization processing, obtains glutinous
Rice waxberry wine.
The improvement of the preparation method of glutinous rice waxberry wine as the present invention rich in anthocyanin:
The Oryza glutinosa fermented liquid the preparation method comprises the following steps:
(steaming 15~25min usually in boiling water pot can cook) is cooked after glutinous rice to be impregnated to 6~10h into the water, is obtained
The glutinous rice that must be cooked；
The glutinous rice that gained is cooked is cooled to room temperature (20~35 DEG C) and koji is added afterwards, mixes thoroughly, is placed on sealing container
In ferment 2~3 days in 25~30 DEG C, obtain Oryza glutinosa fermented liquid (glutinous rice fermentation after gains)；
The mass ratio of the koji and glutinous rice is 1:200~300.
The further improvement of the preparation method of glutinous rice waxberry wine as the present invention rich in anthocyanin:
The mass volume ratio of glutinous rice used in Oryza glutinosa fermented liquid and cranberry juice is 1kg:1.5~4L in the step S1.
The further improvement of the preparation method of glutinous rice waxberry wine as the present invention rich in anthocyanin:
The waxberry dregs powder and the mass volume ratio of filtrate are 25~35g:1L.
The further improvement of the preparation method of glutinous rice waxberry wine as the present invention rich in anthocyanin:
The cranberry juice and waxberry dregs powder the preparation method comprises the following steps:
Red bayberry is cleaned, is enucleated, remove handle after carry out juicing processing, obtain cranberry juice and waxberry dregs respectively；
Note: every 100 jin of red bayberries, clean, be enucleated, remove handle after carry out juicing processing, 60~70 jin of cranberry juices can be obtained,
That is, core, the handle of red bayberry removal, and 30~40 jin of waxberry dregs gross weight obtained of squeezing the juice；
Waxberry dregs are crushed after dry 2-3h at a temperature of 90~110 DEG C, obtain waxberry dregs powder.
The further improvement of the preparation method of glutinous rice waxberry wine as the present invention rich in anthocyanin:
The activated yeast aqueous solution the preparation method comprises the following steps:
White sugar is added into 75~85 DEG C of water, is added yeast when water temperature is down to 35~40 DEG C, constant temperature activation 20~
40min obtains activated yeast aqueous solution；
The mass volume ratio of the white sugar and water is 0.1~0.3g:10mL；
The mass volume ratio of the yeast and water is 1~3g:10mL.
The further improvement of the preparation method of glutinous rice waxberry wine as the present invention rich in anthocyanin:
The mass ratio of yeast used in activated yeast aqueous solution and glutinous rice is 1:200~400 in the step S1.
The further improvement of the preparation method of glutinous rice waxberry wine as the present invention rich in anthocyanin:
The yeast is Angel grape wine fruit wine special yeast RW or Angel grape wine dry ferment BV818.
The further improvement of the preparation method of glutinous rice waxberry wine as the present invention rich in anthocyanin:
The filtering container is filter-cloth filtering bag or ceramic filter container.
The further improvement of the preparation method of glutinous rice waxberry wine as the present invention rich in anthocyanin:
The alcoholic strength of the glutinous rice waxberry wine rich in anthocyanin is 8~14 °, and anthocyanin content is greater than 50mg/L.
For the prior art, technical advantage of the invention is:
1, the glutinous rice fermentation liquid (that is, Oryza glutinosa fermented liquid) of saccharification is introduced into red bayberry wine fermentation by the present invention, is glutinous
The mixing fermentation of rice waxberry wine provides a large amount of fermentable sugar, is conducive to the progress of red bayberry wine fermentation.Glutinous rice ferments again
It is saccharified in the process and ferments while carrying out, improve content sugared in final glutinous rice waxberry wine, so that by produced by the invention
Glutinous rice waxberry wine is sour-sweet more to be balanced, and mouthfeel is more comfortable.
2, the present invention improves the anthocyanin content of glutinous rice waxberry wine using dry waxberry dregs powder, so that gained is glutinous
Rice waxberry wine has the distinctive red of red bayberry, and consumer's receiving is easier on sense organ.Since waxberry dregs anthocyanin is at
In the end of entire production technology, a large amount of losses of anthocyanin caused by system complicated in production process are avoided.
3, waxberry dregs are the wastes of red hayberry wine production, and the dry recycling later of waxberry dregs is both had cost by the present invention
Low, green safe advantage.
Detailed description of the invention
Specific embodiments of the present invention will be described in further detail with reference to the accompanying drawing.
Fig. 1 is embodiment 1 (curve a) and (the glutinous rice waxberry wine ultraviolet-visible light all band obtained by curve b) of comparative example 1
Scanning figure.
Fig. 2 is the GC-MS total ion chromatogram of 1 gained glutinous rice waxberry wine of embodiment.
Specific embodiment
The present invention is described further combined with specific embodiments below, but protection scope of the present invention is not limited in
This.
Embodiment 1, the preparation method of glutinous rice waxberry wine rich in anthocyanin, including the following steps successively carried out:
S1, Oryza glutinosa fermented liquid is prepared:
After taking 1 jin of glutinous rice to impregnate 8h into the water (in soaking process, glutinous rice is completely immersed in water always), which is put
Enter and steam 20min in boiling water pot, so that glutinous rice is cooked (the bright no Bai Xin of the glutinous rice grain of rice at this time), obtain the glutinous rice cooked；
The glutinous rice cooked is cooled to room temperature (25 DEG C) using Lin-fan method, 2g koji is added afterwards, mixed thoroughly, be placed on
It ferments 3 days in glass jar in 30 DEG C of sealed thermostats, obtains Oryza glutinosa fermented liquid (gains after glutinous rice fermentation).
The mass ratio of koji and glutinous rice is 1:250.
Note: being cooled to room temperature the glutinous rice cooked (25 DEG C) using Lin-fan method or booth meal method, and Lin-fan method and booth meal method are equal
For common technological means in existing brewing technique, therefore do not describe in detail in the present specification.
Koji uses the Angel koji of Angel Yeast Co., Ltd's production in the present embodiment.
S2, cranberry juice and waxberry dregs are prepared:
New arbutus after removing bad fruit, clean up and be enucleated, remove handle after squeezed the juice with squeezer, to obtain poplar respectively
Plum juice and waxberry dregs.
Gained waxberry dregs are crushed after dry 2h at 105 DEG C, obtain waxberry dregs powder.
S3, glutinous rice waxberry wine fermentation liquid is prepared:
Cranberry juice obtained by 1L step S3 is added into Oryza glutinosa fermented liquid obtained by step S1, and activated yeast aqueous solution is added,
It after mixing evenly in glass jar, ferments 5 days in 20 DEG C of sealed thermostats, obtains glutinous rice waxberry wine fermentation liquid.
The mass volume ratio of glutinous rice and cranberry juice is 1kg:2L.
The mass ratio of glutinous rice and yeast is 250:1.
Yeast uses the Angel grape wine fruit wine special yeast RW of Angel Yeast Co., Ltd's production in the present embodiment.
Activated yeast aqueous solution the preparation method comprises the following steps:
It takes 20mL warm water (80 ± 2 DEG C), 0.4g white sugar is added, 2g Angel grape wine fruit is added when water temperature is down to 38 DEG C
Wine special yeast RW, constant temperature activate half an hour, obtain activated yeast aqueous solution.
S4, glutinous rice waxberry wine is prepared:
By 8 layers of filtered through gauze of glutinous rice waxberry wine fermentation liquid obtained by step S3, filtrate 1.6L is obtained.
Waxberry dregs powder obtained by step S2 is placed in filter-cloth filtering bag, is added into gained filtrate and is placed on filter cloth mistake
Waxberry dregs powder in filter bag will take out the waxberry dregs powder being placed in filter-cloth filtering bag after standing 2 days, and by the filtrate
In 90 DEG C of sterilization 20min, glutinous rice waxberry wine is obtained.
Waxberry dregs powder and the mass volume ratio of filtrate are 30g:1L.
Embodiment 2, the preparation method of glutinous rice waxberry wine rich in anthocyanin, including the following steps successively carried out:
S1, Oryza glutinosa fermented liquid is prepared:
(guarantee that glutinous rice is completely immersed in water in soaking process) after taking 50 jin of glutinous rice to impregnate 8h into the water, which is put
Enter and steam 20min in boiling water pot, glutinous rice is cooked at this time, obtains the glutinous rice cooked；
100g koji is added in the glutinous rice cooled to room temperature cooked (25 DEG C) afterwards, mixes thoroughly, is placed on stainless cylinder of steel
In ferment 3 days in 25 DEG C of sealed thermostats, obtain Oryza glutinosa fermented liquid (gains after glutinous rice fermentation).
The mass ratio of koji and glutinous rice is 1:250.
Koji uses the Angel koji of Angel Yeast Co., Ltd's production in the present embodiment.
S2, cranberry juice and waxberry dregs are prepared:
New arbutus after removing bad fruit cleans up and is enucleated, goes after handle to squeeze the juice by existing cranberry juice production line,
Cranberry juice and waxberry dregs are obtained respectively.
Gained waxberry dregs are crushed after dry 2h at 105 DEG C, obtain waxberry dregs powder.
S3, glutinous rice waxberry wine fermentation liquid is prepared:
Cranberry juice obtained by 75L step S3 is added into Oryza glutinosa fermented liquid obtained by step S1, and activated yeast aqueous solution is added,
It ferments 3 days in stainless cylinder of steel in 20 DEG C of sealed thermostats after mixing evenly, obtains glutinous rice waxberry wine fermentation liquid.
The mass volume ratio of glutinous rice and cranberry juice is 1kg:3L.
The mass ratio of yeast and glutinous rice is 1:250.
Yeast uses the Angel grape wine dry ferment BV818 of Angel Yeast Co., Ltd's production in the present embodiment.
Activated yeast aqueous solution the preparation method comprises the following steps:
It takes 500mL warm water (80 ± 2 DEG C), 10g white sugar is added, 100g Angel grape wine is added when water temperature is down to 38 DEG C
Dry ferment BV818, constant temperature activate half an hour, obtain activated yeast aqueous solution.
S4, glutinous rice waxberry wine is prepared:
By glutinous rice waxberry wine fermentation liquid nylon filtering cloth coarse filtration obtained by step S3, then with 0.2 micron of stainless steel filter mistake
Filter, obtains filtrate 102L.
Waxberry dregs powder obtained by step S2 is placed in ceramic filter container, is added into gained filtrate and is placed on ceramics
The waxberry dregs powder in container is filtered, is taken out the waxberry dregs powder being placed in ceramic filter container after standing 3 days, and should
Filtrate obtains glutinous rice waxberry wine in 90 DEG C of sterilization 20min.
Waxberry dregs powder and the mass volume ratio of filtrate are 30g:1L.
The dosage of cranberry juice in 1 step S4 of embodiment is changed to " 2L " by " 1L " by embodiment 3, that is, glutinous rice and cranberry juice
Mass volume ratio be 1kg:4L, remaining is equal to embodiment 1.
Comparative example 1, the use for cancelling waxberry dregs in embodiment 1, that is, directly sterilize filtrate obtained by step S4 in 90 DEG C
20min obtains glutinous rice waxberry wine；Remaining is equal to embodiment 1.
Comparative example 2, by longer fermentation times in 1 step S3 of embodiment, by 21 days, remaining was equal to embodiment 1.
Comparative example 3, the use for cancelling glutinous rice in embodiment 1, that is, activation is added after being saccharified in cranberry juice obtained by step S2
Aqueous yeast solution ferments 6 days in 20 DEG C of sealed thermostats in vial, obtains waxberry wine；
Saccharification step are as follows: sucrose is added to cranberry juice obtained by step S2, and stirring dissolves sucrose sufficiently, until pol tune
Whole to 20 ° Bx；
Activated yeast aqueous solution the preparation method comprises the following steps: take 10mL warm water (80 ± 2 DEG C), 0.2g white sugar is added, to water temperature
1g Angel grape wine fruit wine special yeast RW is added when being down to 38 DEG C, constant temperature activates half an hour.
Experiment 1, the alcoholic strength of glutinous rice waxberry wine and anthocyanin content detection:
Glutinous rice red bayberry fruit is detected using GB/T 15038-2006 " grape wine, grape wine universaling analysis method " measuring method
The alcoholic strength of wine；
Anthocyanin content shows poor method using pH.Buffer (the 0.2mol/L KCl-0.2mol/L HCl of pH 1.0 is used respectively
Buffer (the 0.2mol/L NaAc3H of (25: 67, V/V) and pH 4.52O-0.2mol/L HAc (1: 1, V/V) is by 1mL sample
Product liquid is diluted to 10mL, mixes, and absorbance is measured at 520nm wavelength.Add the corresponding buffer of 9mL as sky using 1mL distilled water
White control group.
Anthocyanin content is calculated as follows (in terms of cyanidin-3-glucoside).
A=A520nm(pH1.0)-A520nm(pH4.5)
Anthocyanin content/(mg/L)=(A × 449.12 × 10000)/26900
In formula: A is absorbance；26900 be the molar extinction coefficient of cyanidin-3-glucoside；449.12 be arrow
Molal weight/(g/mol) of vehicle asterin -3- glucoside.
According to the measuring method of above-mentioned glutinous rice waxberry wine alcoholic strength and anthocyanin content to the resulting finished product of above-mentioned case
It is detected, the results are shown in Table 2.
Table 1
Test 2, sensory evaluation:
From carrying out sensory evaluation scores to it rich in the glutinous rice waxberry wine color of anthocyanin, fragrance and mouthfeel four aspects, expire
It is divided into 100 points, sensory evaluation scores table is shown in Table 2, for statistical analysis to result using Fuzzy Comprehensive Evaluation method.
Table 2
Sensory evaluation, knot are carried out to the resulting finished product of above-mentioned case according to the sensory evaluation criteria of above-mentioned glutinous rice waxberry wine
Fruit is as shown in table 3 (it is average value that it, which scores).
Table 3
Experiment 3, fragrance composition:
Embodiment 1 prepares characteristic flavor compounds (GC-MS) such as the following table 4 of the resulting glutinous rice waxberry wine rich in anthocyanin
It is described.
Table 4
| Fragrance component title | Relative amount (μ g/100mL)* |
| 3- methyl-1-butanol | 56.81 |
| Ethyl hexanoate | 42.16 |
| Ethyl acetate | 24.08 |
| Ethyl caprilate | 15.01 |
| Isoamyl acetate | 14.20 |
| Hexyl formate | 11.21 |
| Benzyl carbinol | 10.13 |
| Diethyl succinate | 6.76 |
| 1 nonyl alcohol | 6.21 |
| Cis- 3- nonylene-1 -ol | 5.90 |
| 2- propyl -1- amylalcohol | 4.13 |
| Ethyl butyrate | 4.10 |
* it is quantified with each aroma substance relative to internal standard compound 4- methyl -2- amylalcohol content
The above list is only a few specific embodiments of the present invention for finally, it should also be noted that.Obviously, this hair
Bright to be not limited to above embodiments, acceptable there are many deformations.Those skilled in the art can be from present disclosure
All deformations for directly exporting or associating, are considered as protection scope of the present invention.
Claims (10)
1. the preparation method of the glutinous rice waxberry wine rich in anthocyanin, it is characterized in that the following steps are included:
S1, glutinous rice waxberry wine fermentation liquid is prepared:
Cranberry juice is added into Oryza glutinosa fermented liquid, and activated yeast aqueous solution is added, places after mixing evenly in a sealed container,
It ferments 3~6 days in 15~30 DEG C, obtains glutinous rice waxberry wine fermentation liquid；
S2, glutinous rice waxberry wine is prepared:
By glutinous rice waxberry wine filtering fermentation liquor obtained by step S1, the red bayberry being placed in filtering container is added into gained filtrate
Ground-slag end, removal is placed on the waxberry dregs powder in filtering container after standing 2-5 days, and carries out sterilization processing, obtains glutinous rice poplar
Plum fruit wine.
2. the preparation method of the glutinous rice waxberry wine according to claim 1 rich in anthocyanin, it is characterized in that:
The Oryza glutinosa fermented liquid the preparation method comprises the following steps:
It is cooked after glutinous rice is impregnated 6~10h into the water, obtains the glutinous rice cooked；
Koji is added after being cooled to room temperature in the glutinous rice that gained is cooked, and mixes thoroughly, places and sends out in a sealed container in 25~30 DEG C
Ferment 2~3 days, obtain Oryza glutinosa fermented liquid；
The mass ratio of the koji and glutinous rice is 1:200~300.
3. the preparation method of the glutinous rice waxberry wine according to claim 2 rich in anthocyanin, it is characterized in that:
The mass volume ratio of glutinous rice used in Oryza glutinosa fermented liquid and cranberry juice is 1kg:1.5~4L in the step S1.
4. the preparation method of any glutinous rice waxberry wine rich in anthocyanin according to claim 1~3, it is characterized in that:
The waxberry dregs powder and the mass volume ratio of filtrate are 25~35g:1L.
5. the preparation method of the glutinous rice waxberry wine according to claim 4 rich in anthocyanin, it is characterized in that:
The cranberry juice and waxberry dregs powder the preparation method comprises the following steps:
Red bayberry is cleaned, is enucleated, remove handle after carry out juicing processing, obtain cranberry juice and waxberry dregs respectively；
Waxberry dregs are crushed after dry 2-3h at a temperature of 90~110 DEG C, obtain waxberry dregs powder.
6. the preparation method of the glutinous rice waxberry wine according to claim 5 rich in anthocyanin, it is characterized in that:
The activated yeast aqueous solution the preparation method comprises the following steps:
White sugar is added into 75~85 DEG C of water, yeast is added when water temperature is down to 35~40 DEG C, constant temperature activates 20~40min,
Obtain activated yeast aqueous solution；
The mass volume ratio of the white sugar and water is 0.1~0.3g:10mL；
The mass volume ratio of the yeast and water is 1~3g:10mL.
7. the preparation method of the glutinous rice waxberry wine according to claim 6 rich in anthocyanin, it is characterized in that:
The mass ratio of yeast used in activated yeast aqueous solution and glutinous rice is 1:200~400 in the step S1.
8. the preparation method of the glutinous rice waxberry wine according to claim 7 rich in anthocyanin, it is characterized in that:
The yeast is Angel grape wine fruit wine special yeast RW or Angel grape wine dry ferment BV818.
9. the preparation method of the glutinous rice waxberry wine according to claim 8 rich in anthocyanin, it is characterized in that:
The filtering container is filter-cloth filtering bag or ceramic filter container.
10. as any the method for claim 1~9 prepares the resulting glutinous rice waxberry wine rich in anthocyanin, it is characterized in that:
The alcoholic strength of the glutinous rice waxberry wine rich in anthocyanin is 8~14 °, and anthocyanin content is greater than 50mg/L.
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| CN113637549A (en) * | 2021-07-21 | 2021-11-12 | 浙江农林大学 | Preparation method of functional osmanthus fragrans and myrica rubra fruit wine |
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| 刘桂香: "杨梅保健米酒的研制", 《食品研究与开发》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113637549A (en) * | 2021-07-21 | 2021-11-12 | 浙江农林大学 | Preparation method of functional osmanthus fragrans and myrica rubra fruit wine |
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