CN110551593A - Rice milk wine beverage and preparation method thereof - Google Patents
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
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Abstract
The invention relates to a rice milk wine beverage and a preparation method thereof. The rice milk wine beverage comprises the following raw materials in parts by weight: 550-650 parts of grain rice milk, 30-40 parts of red bean paste, 30-40 parts of sesame, 20-30 parts of medlar and 1000-1200 parts of purified water. The preparation method comprises the following steps: (i) grinding and crushing the grain rice pulp to remove particles, and mixing with purified water to obtain a mixture a; (ii) and (e) performing primary sterilization on the mixture a obtained in the step (i), adding red bean paste, sesame and medlar, uniformly stirring, performing secondary sterilization, filling, sealing and labeling to obtain the rice milk wine beverage. The rice milk wine beverage is rich and reasonable in nutrition, has a certain conditioning effect, and achieves higher standards in indexes of comprehensive sense, physicochemical sanitation and the like after detection. The preparation method is characterized in that rice wine is reasonably compounded, the process is simple and easy to control, and large-scale production is facilitated.
Description
Technical Field
the invention belongs to the field of beverages, and particularly relates to a rice milk wine beverage and a preparation method thereof.
Background
Glutinous rice is rice without husk, which is called glutinous rice in south China and mostly called glutinous rice in north China, contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, starch and the like, is rich in nutrition, is a warm-tonifying and strengthening food, has the effects of tonifying middle-jiao and Qi, strengthening spleen and stomach and stopping sweating, and has a certain relieving effect on poor appetite, abdominal distension and diarrhea. The rice wine is a product obtained by directly fermenting glutinous rice, the existing rice wine preparation method is to filter the product obtained by fermenting glutinous rice to obtain corresponding sake, and the beverage also becomes a beverage which is eaten by people in daily life.
However, the existing rice wine beverage still has the following problems:
1. The existing rice wine beverage has single taste and serious homogenization, and is difficult to meet the increasing demands of consumers;
2. The existing rice wine beverage belongs to private brewing in most places, and the sanitary problems such as overproof microorganisms and the like easily occur in the preparation process;
3. The existing rice wine beverage is not rich in nutrient components.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a rice milk wine beverage and a preparation method thereof. The rice milk wine beverage is rich and reasonable in nutrition, has a certain conditioning effect, and achieves higher standards in indexes of comprehensive sense, physicochemical sanitation and the like after detection. The preparation method is characterized in that rice wine is reasonably compounded, the process is simple and easy to control, and large-scale production is facilitated.
The scheme of the invention is to provide a rice milk wine beverage, which comprises the following raw materials in parts by weight: 550-650 parts of grain rice milk, 30-40 parts of red bean paste, 30-40 parts of sesame, 20-30 parts of medlar and 1000-1200 parts of purified water.
Preferably, the rice milk wine beverage comprises the following raw materials in parts by weight: 600 parts of grain rice milk, 35 parts of red bean paste, 35 parts of sesame, 25 parts of medlar and 1100 parts of purified water.
preferably, the preparation method of the cereal rice milk comprises the following steps:
(1) Washing glutinous rice, mixing with water, soaking, taking out, and steaming to obtain cooked glutinous rice;
(2) And (3) mixing the cooked sticky rice obtained in the step (1) with distiller's yeast, uniformly stirring, sealing and fermenting to obtain the grain rice milk.
Preferably, the glutinous rice is 475 to 525 parts by weight, and the distiller's yeast is 75 to 125 parts by weight. The distiller's yeast is a distiller's yeast commonly used in the fermentation process, and can be selected according to needs without special limitation.
preferably, in the step (1), the number of times of washing is 2-3; the soaking temperature is 5-10 ℃, and the soaking time is 22-24 hours.
Preferably, in the step (1), the cooking adopts a water-resisting steam-feeding cooking mode, and the cooking time is 30-40 min.
Preferably, in the step (2), the fermentation temperature is 28-32 ℃, and the fermentation time is 68-76 h.
the grain rice pulp obtained by the method is rice wine in the traditional sense, and can be directly drunk, but the traditional rice wine has insufficient processing depth, so that the taste and the nutrition are not rich enough. Therefore, the invention also provides a preparation method of the rice milk wine beverage, which comprises the following steps:
(i) Grinding and crushing the grain rice pulp to remove particles, and mixing with purified water to obtain a mixture a;
(ii) And (e) performing primary sterilization on the mixture a obtained in the step (i), adding red bean paste, sesame and medlar, uniformly stirring, performing secondary sterilization, filling, sealing and labeling to obtain the rice milk wine beverage.
Preferably, in step (i), the grinding is carried out until the grain size of the rice milk is 150-300 μm.
Preferably, in step (ii), the primary sterilization and the secondary sterilization are performed by using 253.7nm ultraviolet sterilization. The ultraviolet sterilization can effectively kill bacteria in the preparation process and ensure the quality of products.
The invention has the beneficial effects that:
1. the rice milk wine beverage of the invention has rich and reasonable nutrition: the grains glutinous rice, red bean paste, sesame and medlar are rich in various vitamins and nutrient substances, and have certain conditioning effect: glutinous rice has effects of invigorating qi, invigorating middle warmer, and regulating intestine and stomach; red bean is added as an auxiliary material to invigorate the spleen and promote diuresis, so that the digestion function is integrally adjusted; and sesame and medlar can complement kidney qi, so as to fundamentally regulate and strengthen the body.
2. the preparation method of the rice milk wine beverage provided by the invention is characterized in that rice wine is reasonably compounded, namely, the rice wine is prepared by fermenting glutinous rice, grinding and adding various auxiliary materials, the process operation is simple and easy to control, and the large-scale production is facilitated. The indexes of the rice milk wine beverage obtained finally, such as comprehensive sense, physicochemical sanitation and the like, reach higher standards.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
the embodiment provides a preparation method of a rice milk wine beverage, which comprises the following steps:
(I) Preparing cereal rice milk, comprising the following steps:
(1) Washing 475g of glutinous rice for 2 times, placing the glutinous rice in water of 8-10 ℃ for soaking for 22 hours, fishing out the glutinous rice after the soaking, placing the glutinous rice on a steamer, and steaming the glutinous rice for 30min in a water-proof way to obtain cooked glutinous rice;
(2) and (2) cooling the cooked sticky rice obtained in the step (1) by using cold water, crushing 75g of distiller's yeast, uniformly mixing and stirring with the cooked sticky rice, sealing, and fermenting for 76h at 28 ℃ to obtain grain rice milk.
(II) preparing the rice milk wine beverage, comprising the following steps:
(i) Conveying 550g of grain rice milk to colloid grinding equipment, grinding until the grain rice milk has the granularity of 150-160 mu m, so that the taste is not obviously granulated, and mixing with 1000g of purified water to obtain a mixture a;
(ii) and (3) performing primary sterilization on the mixture a obtained in the step (i) by ultraviolet irradiation of 253.7nm, adding 40g of red bean paste, 30g of sesame and 30g of medlar, uniformly stirring, performing secondary sterilization by ultraviolet irradiation of 253.7nm after the primary sterilization is finished, filling, sealing and labeling to obtain the rice milk wine beverage.
example 2
the embodiment provides a preparation method of a rice milk wine beverage, which comprises the following steps:
(I) Preparing cereal rice milk, comprising the following steps:
(1) Washing 525g of glutinous rice for 3 times, soaking in water at 5-7 ℃ for 24h, fishing out the glutinous rice after the soaking, and putting the glutinous rice on a steamer to steam over water for 40min to obtain cooked glutinous rice;
(2) cooling the cooked sticky rice obtained in the step (1) by using cold water, crushing 125g of distiller's yeast, uniformly mixing and stirring with the cooked sticky rice, sealing, and fermenting at 32 ℃ for 68 hours to obtain grain rice milk.
(II) preparing the rice milk wine beverage, comprising the following steps:
(i) Conveying 650g of grain rice milk to colloid grinding equipment, grinding until the grain rice milk has the granularity of 290-300 mu m, so that the taste is not obviously granulated, and mixing with 1200g of purified water to obtain a mixture a;
(ii) And (3) performing primary sterilization on the mixture a obtained in the step (i) by ultraviolet irradiation of 253.7nm, adding 30g of red bean paste, 40g of sesame and 20g of medlar, uniformly stirring, performing secondary sterilization by ultraviolet irradiation of 253.7nm after the primary sterilization is finished, filling, sealing and labeling to obtain the rice milk wine beverage.
Example 3
The embodiment provides a preparation method of a rice milk wine beverage, which comprises the following steps:
(I) preparing cereal rice milk, comprising the following steps:
(1) washing 500g of glutinous rice for 3 times, soaking in water at 7-8 ℃ for 23h, fishing out the glutinous rice after the soaking, and putting the glutinous rice on a steamer to steam over water for 35min to obtain cooked glutinous rice;
(2) Cooling the cooked sticky rice obtained in the step (1) by using cold water, crushing 100g of distiller's yeast, uniformly mixing and stirring with the cooked sticky rice, sealing, and fermenting at the temperature of 30 ℃ for 72 hours to obtain grain rice milk.
(II) preparing the rice milk wine beverage, comprising the following steps:
(i) Conveying 600g of grain rice milk to colloid grinding equipment, grinding until the grain rice milk has the granularity of 220-230 mu m, so that the taste is not obviously granulated, and mixing with 1100g of purified water to obtain a mixture a;
(ii) and (3) performing primary sterilization on the mixture a obtained in the step (i) by ultraviolet irradiation of 253.7nm, adding 35g of red bean paste, 35g of sesame and 25g of medlar, uniformly stirring, performing secondary sterilization by ultraviolet irradiation of 253.7nm after the primary sterilization is finished, filling, sealing and labeling to obtain the rice milk wine beverage.
comparative example
The comparative example provides a method of preparing a rice wine beverage comprising the steps of:
(I) the preparation method of the grain rice milk sake comprises the following steps:
(1) Washing 500g of glutinous rice for 3 times, soaking in water at 7-8 ℃ for 23h, fishing out the glutinous rice after the soaking, and putting the glutinous rice on a steamer to steam over water for 35min to obtain cooked glutinous rice;
(2) Cooling the cooked sticky rice obtained in the step (1) by cold water, crushing 100g of distiller's yeast, mixing with the cooked sticky rice, uniformly stirring, sealing, fermenting at 30 ℃ for 72 hours, and filtering to obtain liquid sake and solid sticky rice wine, wherein the sake is used for later use.
(II) preparing the rice milk wine beverage, comprising the following steps:
(i) Mixing the sake with 1100g of purified water to obtain a mixture a;
(ii) and (3) performing primary sterilization on the mixture a obtained in the step (i) by ultraviolet irradiation of 253.7nm, adding 35g of red bean paste, 35g of sesame and 25g of medlar, uniformly stirring, performing secondary sterilization by ultraviolet irradiation of 253.7nm after the primary sterilization is finished, filling, sealing and labeling to obtain the rice milk wine beverage.
The present comparative example is different from example 3 in that it is identical to the prior art, and after the fermentation of glutinous rice, only the filtered sake is taken to prepare a beverage; in example 3, the whole grain rice slurry was used for preparing a beverage without filtration after fermentation of glutinous rice.
In order to detect the comprehensive characteristics of the rice wine beverages obtained in the examples 1-3 and the comparative examples, reference is made to GB/T31326-2014 to establish a detection standard, and sensory and physicochemical hygienic detection is carried out, wherein the sensory standard is shown in Table 1, and the physicochemical hygienic standard is shown in Table 2; the sensory test results are shown in table 3, and the physical and chemical hygiene test results are shown in table 4.
the sensory detection method comprises the following steps: and inviting 20 professionals with related food quality identification backgrounds, taking about 50ml of uniformly mixed tested sample from each person, placing the sample in a colorless and transparent container, placing the container in a bright place, observing the tissue state and color of the sample, smelling the smell of the sample at room temperature, tasting the taste of the sample, scoring corresponding scores, and finally taking a numerical average value.
The physical and chemical health detection method comprises the following steps: burning the bottle mouth with ignited alcohol cotton ball, sterilizing, covering with gauze, wiping the plastic bottle mouth with 75% alcohol cotton ball, opening the bottle cap with a sterilizing bottle opener, pouring out beverage, and detecting. Coliform determinations were performed according to GB/T4789.3; the salmonella assay was performed according to GB/T4789.4; shigella testing was performed according to GB/T4789.5; the Staphylococcus aureus test was performed according to GB/T4789.10; mould counting was performed according to GB/T4789.15.
TABLE 1 sensory requirement criteria
TABLE 2 physicochemical standards for hygiene
| Detecting items | Standard of merit |
| Coliform group bacteria | Cannot be detected |
| Salmonella | Cannot be detected |
| Shigella | Cannot be detected |
| staphylococcus aureus | Cannot be detected |
| mould fungus | Cannot be detected |
TABLE 3 sensory test score results
| Item | Example 1/min | example 2/min | example 3/min | comparative example/minute |
| Color and luster | 22 | 21 | 24 | 18 |
| Taste and smell | 23 | 22 | 23 | 20 |
| status of state | 23 | 23 | 23 | 15 |
| Impurities | 21 | 22 | 22 | 22 |
TABLE 4 results of physical and chemical hygiene tests
| Detecting items | Example 1 | Example 2 | Example 3 | Comparative example |
| Coliform group bacteria | not detected out | not detected out | Not detected out | Not detected out |
| Salmonella | Not detected out | Not detected out | Not detected out | Not detected out |
| shigella | Not detected out | Not detected out | Not detected out | Not detected out |
| staphylococcus aureus | Not detected out | Not detected out | Not detected out | Not detected out |
| Mould fungus | not detected out | Not detected out | Not detected out | Not detected out |
Results and conclusions:
1. As can be seen from the scoring results of examples 1 to 3 in Table 3, the overall scores of example 3 were all higher than those of examples 1 to 2, and it was concluded that the overall sensory effect was the best when the raw material amounts and parameters were set to the median values.
2. The comparative example is set on the basis of the best sensory effect in example 3, but the sensory comprehensive score of the comparative example is lower, and the analysis reasons are as follows: the comparative example only selects the filtered sake to prepare the beverage, and discards the solid glutinous rice fermented glutinous rice, so that the glutinous rice is not obvious in color and luster, and the fraction is lower than that of the example 3; however, in the glutinous rice fermentation process, most of the fermentation decomposition products are concentrated in the sake, so the comparative example still has obvious glutinous rice taste and smell; in addition, as the sake has low viscosity and weak sticky feeling of colloid, red bean paste, sesame and medlar granular substances cannot be uniformly loaded in a system, and more precipitates exist; because the preparation conditions are consistent, the content of impurity components is also lower. In conclusion, although the scores of some items of the comparative example are higher in the sensory test, the whole product still has a remarkable difference from the examples 1 to 3, and the sensory performance of the rice milk wine beverage prepared by the process is superior to that of the comparative example adopting the existing process.
3. As can be seen from Table 4, the results of the physicochemical hygiene tests of examples 1 to 3 and the comparative example all meet the standards, indicating that the control level of microorganisms is high in the working preparation process.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The rice milk wine beverage is characterized by comprising the following raw materials in parts by weight: 550-650 parts of grain rice milk, 30-40 parts of red bean paste, 30-40 parts of sesame, 20-30 parts of medlar and 1000-1200 parts of purified water.
2. The rice milk wine beverage as claimed in claim 1, comprising the following raw materials in parts by weight: 600 parts of grain rice milk, 35 parts of red bean paste, 35 parts of sesame, 25 parts of medlar and 1100 parts of purified water.
3. The rice milk alcoholic beverage according to claim 1 or 2, characterized in that the preparation method of the cereal rice milk comprises the following steps:
(1) Washing glutinous rice, mixing with water, soaking, taking out, and steaming to obtain cooked glutinous rice;
(2) And (3) mixing the cooked sticky rice obtained in the step (1) with distiller's yeast, uniformly stirring, sealing and fermenting to obtain the grain rice milk.
4. The rice wine beverage according to claim 3, wherein the glutinous rice is 475 to 525 parts by weight, and the koji is 75 to 125 parts by weight.
5. The rice wine beverage according to claim 3, wherein in the step (1), the number of washing is 2 to 3; the soaking temperature is 5-10 ℃, and the soaking time is 22-24 hours.
6. The rice milk wine beverage according to claim 3, wherein in the step (1), the cooking adopts a water-proof steam-up cooking mode, and the cooking time is 30-40 min.
7. The rice wine beverage of claim 3, wherein in the step (2), the fermentation temperature is 28-32 ℃ and the fermentation time is 68-76 h.
8. the method for preparing a rice wine beverage according to any one of claims 1 to 7, comprising the steps of:
(i) Grinding and crushing the grain rice pulp to remove particles, and mixing with purified water to obtain a mixture a;
(ii) And (e) performing primary sterilization on the mixture a obtained in the step (i), adding red bean paste, sesame and medlar, uniformly stirring, performing secondary sterilization, filling, sealing and labeling to obtain the rice milk wine beverage.
9. The method of producing a rice milk wine beverage according to claim 8, wherein in the step (i), the grinding is carried out until the grain rice milk particle size is 150 to 300 μm.
10. The method for preparing a rice plasm wine beverage as claimed in claim 8, wherein in step (ii), the primary sterilization and the secondary sterilization are performed by using 253.7nm ultraviolet sterilization.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111778120A (en) * | 2020-06-04 | 2020-10-16 | 芜湖职业技术学院 | Red bean fermented glutinous rice solid beverage and preparation method thereof |
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| CN102197876A (en) * | 2010-03-26 | 2011-09-28 | 孝感市生龙酒业有限责任公司 | Glutinous-rice-fermented beverage |
| CN102578670A (en) * | 2012-03-13 | 2012-07-18 | 湖南农业大学 | Method for preparing fermentation type cordyceps flower rice milk drink |
| CN106085745A (en) * | 2016-06-08 | 2016-11-09 | 河南省中原红饮料有限公司 | A kind of preparation method of the rice wine beverage of corn flavor |
| CN107836614A (en) * | 2017-11-04 | 2018-03-27 | 北京工商大学 | A kind of fermented grain beverage and preparation method thereof |
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2019
- 2019-09-03 CN CN201910828099.7A patent/CN110551593A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197876A (en) * | 2010-03-26 | 2011-09-28 | 孝感市生龙酒业有限责任公司 | Glutinous-rice-fermented beverage |
| CN102578670A (en) * | 2012-03-13 | 2012-07-18 | 湖南农业大学 | Method for preparing fermentation type cordyceps flower rice milk drink |
| CN106085745A (en) * | 2016-06-08 | 2016-11-09 | 河南省中原红饮料有限公司 | A kind of preparation method of the rice wine beverage of corn flavor |
| CN107836614A (en) * | 2017-11-04 | 2018-03-27 | 北京工商大学 | A kind of fermented grain beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111778120A (en) * | 2020-06-04 | 2020-10-16 | 芜湖职业技术学院 | Red bean fermented glutinous rice solid beverage and preparation method thereof |
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Application publication date: 20191210 |
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