CN1096816A - Delicious and nourishing health rice wine - Google Patents

Delicious and nourishing health rice wine Download PDF

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Publication number
CN1096816A
CN1096816A CN93107117A CN93107117A CN1096816A CN 1096816 A CN1096816 A CN 1096816A CN 93107117 A CN93107117 A CN 93107117A CN 93107117 A CN93107117 A CN 93107117A CN 1096816 A CN1096816 A CN 1096816A
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CN
China
Prior art keywords
rice
rice wine
10000ths
original
thousand
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Application number
CN93107117A
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Chinese (zh)
Inventor
张廷杰
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张廷杰
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Application filed by 张廷杰 filed Critical 张廷杰
Priority to CN93107117A priority Critical patent/CN1096816A/en
Publication of CN1096816A publication Critical patent/CN1096816A/en

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Abstract

A kind of delicious and nourishing health rice wine has two kinds of formulations, and promptly solid-liquid edible-type rice wine and liquid state are drunk type rice wine, and the two base-material that carries out is made by glutinous rice, polished rice or glutinous millet, millet, sweet yeast for brewing rice wine dry fruit and additive etc.The former adds stablizer, potassium sorbate, lotus seeds, stevioside, osmanthus flower fragrance etc. to make through the processing deactivation in base-material, the latter adds stablizer, potassium sorbate, sweeting agent, osmanthus flower fragrance etc. to be processed into through the homogeneous degassing, filtration, deactivation in base-material.This product good mouthfeel, nutritious and energy mass production, bottling or pack transportation, but long term preservation.

Description

The present invention relates to a kind of rice wine, particularly delicious and nourishing health rice wine.Rice wine also claims fermented glutinous rice or wine with dregs groove, is to form through fermentation with glutinous rice, polished rice or glutinous millet, millet.Be a kind ofly serve the meals, the traditional flavor food of drink, seasoning three usefulness, delicious pure and sweet, the aroma of slightly wafing.Rice wine contains rich nutrient substances, and tonifying Qi is enriched blood, and regulates channels and activates collateral, and the food method is various, and the summer in winter is all suitable.Rice wine has edible basis among the people widely in China, liked by men and women, old and young, and particularly the women impels the indispensable excellent tonic product of physical rehabilitation postpartum.

But the making of rice wine at present all is to loose to deposit among the peoplely, adopts family or workshop-based traditional-handwork method, exists following weak point:

Temperature is wayward when 1, producing, and is subjected to seasonal effect bigger;

2, easily be bacterial contamination, influence product health, local flavor and color and luster quality;

3, local flavor is single, and mouthfeel is too soft;

4, pack, carry, accumulating, inconvenient eating;

5, with produce, with pin, with eating, can not long storage time;

6, can not carry out large-scale industrial production, turnout is limited, and economic benefit is not high;

The object of the invention is to solve the above-mentioned weak point of traditional rice wine, for the human consumer provides a kind of flavor taste through improvement, solid-liquid and deposit or the rice wine made of liquid separately, its product is convenient to remote transportation and long-time the storage, instant diversified in packaging, a kind of delicious and nourishing health series foods and beverage of the considerable benefit that can be mass-produced with dense Chinese traditional flavor and extensive edible basis among the people.

Delicious and nourishing health rice wine is by glutinous rice, polished rice or glutinous millet, millet, sweet yeast for brewing rice wine, glucose, water is made and is added other additives again behind the base-material and make, at first be the making of base-material: will eluriate clean glutinous rice, polished rice or glutinous millet, millet normal temperature soaked 12 to 24 hours down, elimination moisture content after 100 to 110 ℃ of steams blew suddenly 20 minutes, dash to drench through cold water then and be cooled to 30 to 35 ℃, heavily admix 0. 5 to 2 percent percent sweet yeast for brewing rice wine by original rice, thousandth glucose, and add to heavy 2.5 times of original rice with cold water, under 30 to 32 ℃ condition, form through 24 to 48 hours sealed fermentings.

The making base-material need to prove: 1. soak and answer the long summer in winter short, shorten to 2 to 4 hours as soak time, then drench suitable clear water in steaming process; 2. because of sweet yeast for brewing rice wine effective ingredient difference, so the effect great disparity is the addition difference; 3. be high temperature resistant person as the sweet yeast for brewing rice wine bacterial classification, leavening temperature need improve 3 to 5 ℃ of fermentation times and shorten about 1/3rd relatively, adds glucose and can accelerate fermentation.

Delicious and nourishing health rice wine divides edible-type and drinks type two big classes.With clear water base-material is converted to the stablizer that adds gross weight 50/5/10000ths to ten thousand after original rice weighs 3 to 3.5 times of deals, 5/10000ths potassium sorbate, after stirring, through heat up or the isotopic irradiation deactivation after be cost flavor edible-type delicious and nourishing health rice wine.

In this flavor edible-type nourishing health rice wine, add the degreasing light color dry fruit grain that 2 to 3 millimeters broken lotus seeds of 2 percent diameters or other weight specifications equate, ten thousand/ stevioside or other sweeting agents such as sugar of equating of sugariness, other flavouring agents such as pollen powder of sweet osmanthus that ten thousand/ osmanthus flower fragrance to 2/10000ths or fragrant degree equate reinforced edible-type delicious and nourishing health rice wine, before the can as adopt the isotopic irradiation deactivation, then dry fruit such as lotus seeds needs add after boiling water slaking in 5 minutes.

After in described base-material, isolating the heavily about 2 times clear juice of original rice, in the slag end, be blended into the clear water that original rice weighs 1 times, isolate the clear juice that original rice weighs one times after fully stirring again, stablizer with twice clear juice mixing back adding 50/5/10000ths to ten thousand, 5/10000ths potassium sorbate, handling through clarifixator, de-aerator, is that the cost flavor is drunk the type delicious and nourishing health rice wine after intensification or the isotopic irradiation deactivation.

Drink at this flavor and to add other sweeting agents such as sugar that ten thousand/stevioside or sugariness equate in the type nourishing health rice wine, other flavouring agents such as pollen powder of sweet osmanthus that ten thousand/ osmanthus flower fragrance to 2/10000ths or fragrant degree equate, after homogeneous, the degassing, deactivation the reinforced type delicious and nourishing health rice wine of drinking.

The type of the drinking delicious and nourishing health rice wine of two kinds of local flavors is this white, gets rid of wherein all solids in the making processes after filtration, do not add stablizer, but clarifixator is two kinds of differently flavoured limpid type delicious and nourishing health rice wines of drinking.

Provided by the invention two big classes, the delicious and nourishing health rice wine of different-style and formulation, in traditional formula of rice wine and manufacture craft, improved, compare with traditional rice wine, good mouthfeel, nutritious, be fit to multiple packing, and the energy mass production, long-distance transport, the quality guaranteed period was respectively 3 to 15 months, for the human consumer increases new food-drink kind, promptly eat and drink type two kinds, this flavor and reinforced two kinds of local flavors, raw white and limpid two kinds of formulations, pop can, vial, the serial delicious and nourishing health rice wine of Tetra Pak and multiple plastic containers Different Package form.

Do concrete introduction with embodiment below:

Embodiment 1:

Getting 10 kilograms of sticky rice washing soaked 12 hours, convert 100 ℃ of steams and blew suddenly 20 minutes, cold water dashes to drench reduces to 35 ℃, admixes 100 gram sweet yeast for brewing rice wine, 10 gram glucose, add water and convert,, add the broken lotus seeds of 2 to 3 millimeters of 600 gram diameters again 32 ℃ of condition bottom fermentations 36 hours to 25 kilograms, 3 gram steviosides, 6 gram osmanthus flower fragrances, 5 kilograms of clear water, 15 Keshan potassium sorbates, 15 restrain stablizers, stir, be warming up to 70 ℃ again after 30 minutes, 30 kilograms of reinforced edible-type delicious and nourishing health rice wines.

Embodiment 2:

Getting 100 kilograms of sticky rice washing soaked 12 hours, 110 ℃ of steams blew 20 minutes suddenly, cold water dashes to drench reduces to 35 ℃, admix 1000 gram sweet yeast for brewing rice wine, 100 gram glucose, add water to 250 kilograms, 32 ℃ of condition bottom fermentations 36 hours, isolate clearly about 200 kilograms of juice, be blended into 100 kilograms of clear water in the slag end again, isolate clearly 100 kilograms in juice after fully stirring again, twice clear juice is mixed the back add 30 gram steviosides, 60 gram osmanthus flower fragrances, 150 Keshan potassium sorbates, 150 gram stablizers, after clarifixator and de-aerator processing, be warming up to 70 ℃, promptly feed in raw material after 30 minutes and drink the type delicious and nourishing health rice wines into about 300 kilograms.

Embodiment 3:

Get 100 kilograms of glutinous rice and eluriate immersion 12 hours, 110 ℃ of steams blew 20 minutes suddenly, cold water is reduced to 35 ℃ towards pouring and is admixed 1000 gram sweet yeast for brewing rice wine, 100 gram glucose, add water to 250 kilograms, 32 ℃ of condition bottom fermentations 36 hours, isolate clearly about 200 kilograms of juice, in the slag end, be blended into and isolate 100 kilograms of clear juice again after 100 kilograms of clear water fully stir, after twice clear juice mixing, add 30 gram steviosides, 60 gram osmanthus flower fragrances, 150 Keshan potassium sorbates, filter and get rid of its whole solids after de-aerator is handled, be warming up to 70 ℃, after 30 minutes promptly into about 298 kilograms of limpid reinforced type delicious and nourishing health rice wines of drinking.

Embodiment 4:

In embodiment 1, do not add lotus seeds, stevioside and osmanthus flower fragrance and be this flavor edible-type delicious and nourishing health rice wine.

Embodiment 5:

Not adding stevioside and osmanthus flower fragrance in embodiment 2 is this flavor and drinks the type delicious and nourishing health rice wine.

Embodiment 6:

Not adding stevioside and osmanthus flower fragrance in embodiment 3 is this limpid flavor and drinks the type delicious and nourishing health rice wine.

Claims (7)

1, a kind of delicious and nourishing health rice wine, it adds other additives again and makes after making base-material by glutinous rice, polished rice or glutinous millet, millet, glucose sweet yeast for brewing rice wine, water.It is characterized in that; Its base-material method for making is after above-mentioned rice class is eluriated, normal temperature soaked 12 to 24 hours down, behind the elimination moisture content, suddenly blew 20 minutes through 100~110 ℃ of steam, cold water dash to drench and to be cooled to 30~35 ℃ and heavily to admix 0. 5 to 2 percent percent sweet yeast for brewing rice wine by original rice, after thousandth glucose, cold water were converted and weighed 2.5 times to original rice, sealed fermenting formed in 24 to 48 hours under 30~32 ℃ of conditions.
2, by the rice wine described in the claim 1, it is characterized in that: add 50/5/10000ths to ten thousand stablizer, 5/10000ths potassium sorbate in described base-material, clear water is converted and is weighed 3 to 3.5 times to former rice and mix all that heat up in the back or the isotopic irradiation deactivation is a cost flavor edible-type delicious and nourishing health rice wine.
3, by rice wine described in the claim 1, it is characterized in that: in described base-material, add the broken lotus seeds of 2 to 3 millimeters of 2 percent diameters or other degreasing light color dry fruits that other quantity specifications equate, other sweeting agents such as sugar that ten thousand/stevioside or sugariness equate, other flavouring agents such as pollen powder of sweet osmanthus that ten thousand/ osmanthus flower fragrance to 2/10000ths or fragrant degree equate, 50/5/10000ths to ten thousand stablizer, 5/10000ths potassium sorbate, clear water are converted after original rice weighs 3 to 3.5 times or isotopic irradiation deactivation and are reinforced edible-type delicious and nourishing health rice wine.
4, by the described rice wine of claim 1, it is characterized in that: the clear juice of isolating the heavy twice of original approximately rice in the said base-material, in the slag end, be blended into the clear water that original rice weighs 1 times, after fully stirring, isolate the clear juice of one times of original rice weight again, add 50/5/10000ths to ten thousand stablizer after twice clear juice is mixed, 5/10000ths potassium sorbate, handling through clarifixator and de-aerator, is that the cost flavor is drunk the type delicious and nourishing health rice wine after intensification or the isotropic substance deactivation.
5, by rice wine described in the claim 1, it is characterized in that: by the clear juice of isolating original approximately rice twice in the described base-material, in the slag end, be blended into the clear water that original rice weighs 1 times, isolate the clear juice that original rice weighs one times after fully stirring again, after twice clear juice mixing, add other sweeting agents such as sugar that ten thousand/stevioside or sugariness equate, other flavouring agents such as pollen powder of sweet osmanthus that ten thousand/ osmanthus flower fragrance to 2/10000ths or fragrant degree equate, 50/5/10000ths to ten thousand stablizer, 5/10000ths potassium sorbate, through clarifixator, after de-aerator is handled, heat up or the isotopic irradiation deactivation after the reinforced type delicious and nourishing health rice wine of drinking.
6, by rice wine described in the claim 1, it is characterized in that: the clear juice of in described base-material, isolating the heavy twice of original approximately rice, in the slag end, be blended into the clear water that original rice weighs a times, fully stir five potassium sorbate, filter, after discharging its whole solid substances, the clear juice of gained is through de-aerator, heat up again or the isotopic irradiation deactivation after this limpid flavor drink the type delicious and nourishing health rice wine.
7, by rice wine described in the claim, its feature sky is in the clear juice of isolating the heavy twice of original approximately rice from described base-material, in the slag end, be blended into the clear juice that original rice weighs one times, twice clear juice is mixed the back add the sweeting agent that sugarinesses such as ten thousand/stevioside or sugar equate, the flavouring agents such as pollen powder of sweet osmanthus that ten thousand/ osmanthus flower fragrance to 2/10000ths or fragrant degree equate, 5/10000ths potassium sorbate, filter the back and discharge its whole solid substances, the clear juice of gained through de-aerator, again heat up or isotopic irradiation after the limpid reinforced type delicious and nourishing health rice wine of drinking.
CN93107117A 1993-06-21 1993-06-21 Delicious and nourishing health rice wine CN1096816A (en)

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Application Number Priority Date Filing Date Title
CN93107117A CN1096816A (en) 1993-06-21 1993-06-21 Delicious and nourishing health rice wine

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Application Number Priority Date Filing Date Title
CN93107117A CN1096816A (en) 1993-06-21 1993-06-21 Delicious and nourishing health rice wine

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CN1096816A true CN1096816A (en) 1994-12-28

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1059233C (en) * 1997-03-05 2000-12-06 安徽省天岛啤酒厂 Process for making rice wine
CN1064996C (en) * 1997-11-25 2001-04-25 何明志 Wine fermented with osmanthus flowers and production technology thereof
CN1068045C (en) * 1998-06-11 2001-07-04 罗立刚 Solid rice wine paste
CN1116407C (en) * 1999-07-30 2003-07-30 赵国林 Method for making bean and rice wine
CN103224860A (en) * 2013-03-28 2013-07-31 陆开云 Tea rice wine containing naseberries and preparation method thereof
CN103232917A (en) * 2013-03-28 2013-08-07 陆开云 Chicken's gizzard membrane-containing tea rice wine and preparation method thereof
CN103351967A (en) * 2013-04-24 2013-10-16 许昌学院 Sweet millet fermented glutinous rice beverage and preparation method thereof
CN104629988A (en) * 2015-02-03 2015-05-20 湖北省农业科学院农产品加工与核农技术研究所 Novel konjac rice wine and making method thereof
CN106753983A (en) * 2016-11-15 2017-05-31 广西大学 A kind of production technology of health care cassava sweet wine
CN107142174A (en) * 2017-06-22 2017-09-08 杨勇 A kind of fruits and vegetables rice wine beverage and preparation method

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1059233C (en) * 1997-03-05 2000-12-06 安徽省天岛啤酒厂 Process for making rice wine
CN1064996C (en) * 1997-11-25 2001-04-25 何明志 Wine fermented with osmanthus flowers and production technology thereof
CN1068045C (en) * 1998-06-11 2001-07-04 罗立刚 Solid rice wine paste
CN1116407C (en) * 1999-07-30 2003-07-30 赵国林 Method for making bean and rice wine
CN103224860A (en) * 2013-03-28 2013-07-31 陆开云 Tea rice wine containing naseberries and preparation method thereof
CN103232917A (en) * 2013-03-28 2013-08-07 陆开云 Chicken's gizzard membrane-containing tea rice wine and preparation method thereof
CN103232917B (en) * 2013-03-28 2014-03-26 陆开云 Chicken's gizzard membrane-containing tea rice wine and preparation method thereof
CN103351967A (en) * 2013-04-24 2013-10-16 许昌学院 Sweet millet fermented glutinous rice beverage and preparation method thereof
CN104629988A (en) * 2015-02-03 2015-05-20 湖北省农业科学院农产品加工与核农技术研究所 Novel konjac rice wine and making method thereof
CN104629988B (en) * 2015-02-03 2016-06-08 湖北省农业科学院农产品加工与核农技术研究所 A kind of konjaku rice wine and making method thereof
CN106753983A (en) * 2016-11-15 2017-05-31 广西大学 A kind of production technology of health care cassava sweet wine
CN107142174A (en) * 2017-06-22 2017-09-08 杨勇 A kind of fruits and vegetables rice wine beverage and preparation method

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