CN109868196A - A kind of grape rice wine and processing method - Google Patents
A kind of grape rice wine and processing method Download PDFInfo
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- CN109868196A CN109868196A CN201711248998.7A CN201711248998A CN109868196A CN 109868196 A CN109868196 A CN 109868196A CN 201711248998 A CN201711248998 A CN 201711248998A CN 109868196 A CN109868196 A CN 109868196A
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- rice
- grape
- water
- citric acid
- fermentation
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Abstract
The present invention relates to a kind of grape rice wine and processing method, the rice wine raw material is included at least: grape slurry 5% -51%, glutinous rice or rice 9% -23%, water 41%-72%, citric acid 0.01% -0.37%, citric acid receive 0.008% -0.14%, edible essence 0.007% -0.21%, carbon dioxide 0.02% -0.35%；The brewing for changing the single fruit of traditional wine is arranged in pairs or groups using glutinous rice or rice；The advantages of adding glutinous rice or rice, glutinous rice or rice is utilized makes product have better flavor style and nutrition；Add additive: citric acid, citric acid are received, edible essence, carbon dioxide are as raw material, incorporate plurality of raw materials distinctive flavor in product, keep taste more plentiful mellow.
Description
Technical field
The present invention relates to grape drink more particularly to a kind of grape rice wine and processing methods.
Background technique
Grape nutritive value is abundant, is a kind of very strong fruit of nourishing.Grape juice is described as " vegetable milk " by scientist.Portugal
Grape containing the microelements such as protein, carbohydrate, crude fibre, calcium, phosphorus, iron, potassium outside, and containing carrotene, vitamin B1,
Vitamin B2, vitamin C, citrin, nicotinic acid etc., in addition, also more than the ten kinds of amino acid containing needed by human body and volume fruit
Acid.Grape sugar content is high, based on glucose.Therefore, grape is often eaten, has benefiting action to neurasthenia and over fatigue.
And grape wine is a kind of low beverage, ten several amino acid and vitamin B12 abundant and citrin is contained in grape, more
Have the characteristics that sweet in flavor, warm-natured, color is beautiful, kind " liquor-saturated ", Yi Xing, nourishing, support people, often drinks on a small quantity, have relaxing tendons and activating collaterals, appetizing strong
Spleen, it is aid digestion, refresh oneself and other effects.It fills blood, liver and kidney benefiting, born fluid, strengthening the bones and muscles, cough-relieving relieving restlessness, tonifying Qi and blood, tonneau urine
The effect of；Cure mainly the diseases such as deficient qi and blood, cough due to deficiency of the lung, palpitation and night sweat, rheumatic arthralgia, stranguria, edema, it can also be used to spleen deficiency gas
The adjuvant treatment of the illnesss such as weak, shortness of breath and fatigue, oedema, difficult urination.
In order to further increase the nutrition of grape wine brewing, improve mouthfeel, spy increases grain and other on the basis of grape
Raw material achievees the purpose that further satisfaction consumer demand.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of grape rice wine and processing method, features
It is, the rice wine raw material includes at least: grape slurry 5% -51%, glutinous rice or rice 9% -23%, water 41%-72%, lemon
Lemon acid 0.01% -0.37%, citric acid receive 0.008% -0.14%, edible essence 0.007% -0.21%, carbon dioxide
0.02% -0.35%.
According to a preferred embodiment, the rice wine raw material are as follows: grape slurry 47%, glutinous rice or rice 10%, water
42.71%, citric acid 0.05%, citric acid receive 0.02%, edible essence 0.03%, carbon dioxide 0.19%.
According to a preferred embodiment, the rice wine is processed using following steps: step 1, feedstock processing will
After glutinous rice or rice are eluriated at least twice into the water, it is put into the water that temperature is 20-25 DEG C, after impregnating 10-14 hours, fishing
It drains away the water out；Step 2, the glutinous rice to drain away the water or rice are put into steamer by boiling in pot, and high fire is steamed to after 100 DEG C, small
After fiery boiling 20-25 minutes, boiled water is drenched, boiling 5 minutes, taking-up was spread, and was cooled to 28 DEG C-31 DEG C, was put into cleaning and sterilizing mistake
Jar fermenter in；Step 3, it ferments, saccharifying koji and saccharomycete is uniformly admixed inside jar fermenter, it is small to cover heat-preservation fermentation 28-36
When, fermentation temperature is controlled at 28 DEG C -32 DEG C, then the grape slurry, citric acid, citric acid received, edible essence is put into jar fermenter
In ferment together, at 27-29 DEG C, fermentation time is 48-96 hours for fermentation temperature control；Step 4, after fermentation, pass through
Squeezing, sterilizing, storage plus water are dissolved, are filtered, is mixed into carbon dioxide, is filling, both can be made into the Portugal of aromatic flavour, unique flavor
Grape rice wine.
According to a preferred embodiment, the leaching boiled water is the 5%-10% of glutinous rice or rice weight, water temperature 80
℃—100℃。
Compared with prior art, the present invention having the advantage that
1, the brewing for changing the single fruit of traditional wine is arranged in pairs or groups using glutinous rice or rice.
2, the advantages of adding glutinous rice or rice, glutinous rice or rice be utilized, make product have better flavor style and
Nutrition.
3, add additive: citric acid, citric acid are received, edible essence, carbon dioxide are as raw material, keep plurality of raw materials special
Some flavors incorporate in product, keep taste more plentiful mellow.
4, the mouthfeel and nutrition for enriching traditional wine keep product more plentiful thick and heavy, and wine product have more style individual character,
Product adaptation crowd is wide, while being also suitble to the young consumer group, there is vast market prospect.
5, the technology by grape, glutinous rice or rice, citric acid, citric acid receive with edible essence, be added ferment, it is canned before again
It is mixed into carbon dioxide, the grape rice wine of production not only maintains intrinsic nutrition and unique wind in traditional wine and rice wine
Taste has achieved the effect that the original mouthfeel of improvement.
Specific embodiment
Technical solution of the present invention is detailed further below, but protection scope of the present invention is not limited to following institute
It states.
Embodiment 1:
The grape formula of rice wine, raw materials for production and consumption proportion are: grape slurry 51%, glutinous rice or rice 9%, water
39.7%, citric acid 0.07%, citric acid receive 0.03%, edible essence 0.04%, carbon dioxide 0.16%.
The preparation method of grape rice wine, includes the following steps:
1, it feedstock processing: after glutinous rice or rice are eluriated at least twice into the water, is put into the water that temperature is 22 DEG C, leaching
Bubble was pulled out and is drained away the water after 12 hours.
2, boiling in pot: the glutinous rice to drain away the water or rice are put into steamer, and high fire is steamed to after 100 DEG C, small fire boiling
After 25 minutes, boiled water is drenched, boiling 5 minutes, taking-up was spread, and was cooled to 30 DEG C, was put into the jar fermenter that cleaning and sterilizing is crossed.
3, it ferments: uniformly admixing saccharifying koji and saccharomycete inside jar fermenter, cover heat-preservation fermentation 30 hours, fermentation temperature
Control at 30 DEG C, then the grape slurry, citric acid, citric acid received, edible essence is put into jar fermenter and ferments together, fermentation temperature
At 30 DEG C, fermentation time is 50 hours for degree control.
4, it after fermentation, dissolved by squeezing, sterilizing, storage plus water, filter, be mixed into carbon dioxide, filling, both may be used
The grape rice wine of aromatic flavour, unique flavor is made.
The boiled water of boiling leaching boiled water is the 5%-10% of glutinous rice or rice weight in the pot, 80 DEG C -100 DEG C of water temperature.
Embodiment 2: grape rice wine, raw materials for production and consumption proportion are: grape slurry 13%, glutinous rice or rice 22%, water
64.38%, citric acid 0.22%, citric acid receive 0.13%, edible essence 0.08%, carbon dioxide 0.19%.
The preparation method of grape rice wine, includes the following steps:
1, it feedstock processing: after glutinous rice or rice are eluriated at least twice into the water, is put into the water that temperature is 20 DEG C, leaching
Bubble was pulled out and is drained away the water after 14 hours.
2, boiling in pot: the glutinous rice to drain away the water or rice are put into steamer, and high fire is steamed to after 100 DEG C, small fire boiling
After twenty minutes, boiled water is drenched, boiling 5 minutes, taking-up was spread, and was cooled to 31 DEG C, was put into the jar fermenter that cleaning and sterilizing is crossed.
3, it ferments: uniformly admixing saccharifying koji and saccharomycete inside jar fermenter, cover heat-preservation fermentation 36 hours, fermentation temperature
Control at 28 DEG C, then the grape slurry, citric acid, citric acid received, edible essence is put into jar fermenter and ferments together, fermentation temperature
At 29 DEG C, fermentation time is 90 hours for degree control.
4, it after fermentation, dissolved by squeezing, sterilizing, storage plus water, filter, be mixed into carbon dioxide, filling, both may be used
The grape slurry rice wine of aromatic flavour, unique flavor is made.
The boiled water of boiling leaching boiled water is the 5%-10% of glutinous rice or rice weight in the pot, 80 DEG C -100 DEG C of water temperature.
A specific embodiment of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (4)
1. a kind of grape rice wine and processing method, which is characterized in that the rice wine raw material includes at least: grape slurry 5% -51%,
Glutinous rice or rice 9% -23%, water 41%-72%, citric acid 0.01% -0.37%, citric acid receive 0.008% -0.14%,
Edible essence 0.007% -0.21%, carbon dioxide 0.02% -0.35%.
2. grape rice wine as described in claim 1 and processing method, which is characterized in that the rice wine raw material are as follows: grape slurry
47%, glutinous rice or rice 10%, water 42.71%, citric acid 0.05%, citric acid receive 0.02%, edible essence 0.03%, dioxy
Change carbon 0.19%.
3. grape rice wine as claimed in claim 1 or 2 and processing method, which is characterized in that the rice wine uses following steps
It is processed:
Step 1, feedstock processing after eluriating glutinous rice or rice at least twice into the water, is put into the water that temperature is 20-25 DEG C
In, after impregnating 10-14 hours, pulls out and drain away the water；
Step 2, the glutinous rice to drain away the water or rice are put into steamer by boiling in pot, and high fire is steamed to after 100 DEG C, small fire boiling
After 20-25 minutes, boiled water is drenched, boiling 5 minutes, taking-up was spread, and was cooled to 28 DEG C-31 DEG C, was put into the fermentation that cleaning and sterilizing is crossed
In cylinder；
Step 3, it ferments, saccharifying koji and saccharomycete is uniformly admixed inside jar fermenter, cover heat-preservation fermentation 28-36 hours, fermentation
Temperature is controlled at 28 DEG C -32 DEG C, then the grape slurry, citric acid, citric acid received, edible essence is put into jar fermenter together
Fermentation, at 27-29 DEG C, fermentation time is 48-96 hours for fermentation temperature control；
Step 4, after fermentation, dissolved by squeezing, sterilizing, storage plus water, filter, be mixed into carbon dioxide, filling, both may be used
The grape rice wine of aromatic flavour, unique flavor is made.
4. grape rice wine and processing method as described in right wants 3, which is characterized in that the leaching boiled water is glutinous rice or rice weight
5%-10%, 80 DEG C -100 DEG C of water temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711248998.7A CN109868196A (en) | 2017-12-01 | 2017-12-01 | A kind of grape rice wine and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711248998.7A CN109868196A (en) | 2017-12-01 | 2017-12-01 | A kind of grape rice wine and processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109868196A true CN109868196A (en) | 2019-06-11 |
Family
ID=66913507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711248998.7A Pending CN109868196A (en) | 2017-12-01 | 2017-12-01 | A kind of grape rice wine and processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN109868196A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113528273A (en) * | 2021-08-24 | 2021-10-22 | 广东省九江酒厂有限公司 | Low-fusel high-citric acid fermented rice wine and brewing method thereof |
| CN115161136A (en) * | 2022-06-29 | 2022-10-11 | 叶小庆 | Preparation process of ampelopsis grossedentata wine |
-
2017
- 2017-12-01 CN CN201711248998.7A patent/CN109868196A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113528273A (en) * | 2021-08-24 | 2021-10-22 | 广东省九江酒厂有限公司 | Low-fusel high-citric acid fermented rice wine and brewing method thereof |
| CN113528273B (en) * | 2021-08-24 | 2023-08-04 | 广东省九江酒厂有限公司 | Low-impurity-alcohol high-citric acid fermentation type rice wine and brewing method thereof |
| CN115161136A (en) * | 2022-06-29 | 2022-10-11 | 叶小庆 | Preparation process of ampelopsis grossedentata wine |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190611 |
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| WD01 | Invention patent application deemed withdrawn after publication |