CN110791401A - Preparation method of mixed fruity glutinous rice wine - Google Patents
Preparation method of mixed fruity glutinous rice wine Download PDFInfo
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- CN110791401A CN110791401A CN201911050531.0A CN201911050531A CN110791401A CN 110791401 A CN110791401 A CN 110791401A CN 201911050531 A CN201911050531 A CN 201911050531A CN 110791401 A CN110791401 A CN 110791401A
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- glutinous rice
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- fruity
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The invention discloses a preparation method of mixed fruity glutinous rice wine. The mixed fruity glutinous rice wine is prepared by blending glutinous rice base wine and mixed fruit enzyme, wherein the raw material of the glutinous rice base wine mainly comprises high-quality glutinous rice, and the mixed fruit enzyme is prepared by fermenting various fruits. The invention combines the traditional glutinous rice wine manufacturing process and the fruit wine process, enriches market choices from the unique taste and rich nutritional value of the product, and meets the requirements of consumers.
Description
Technical Field
The invention belongs to the technical field of beverage production, and relates to a preparation method of mixed fruity glutinous rice wine.
Background
The glutinous rice wine is a traditional popular beverage, is brewed by mainly using glutinous rice as a raw material through soaking, evaporation and fermentation, and has relatively single nutrient content and taste. And the novel glutinous rice wine products are also concentrated on the health care glutinous rice wine with single taste or prepared by traditional Chinese medicines, such as sweet osmanthus, corn and the like. The fruit taste is less, the glutinous rice wine product mixed with the fruit fragrance is more stable, and the prior fruit juice rice wine can be divided into three types according to the process: the first is to add fruit juice into glutinous rice after making it into rice wine, the second is to add fruit juice into glutinous rice after saccharifying glutinous rice and to take part in fermentation of rice wine, the third is to add fruit juice before saccharifying glutinous rice and then to inoculate fermentation. The invention creatively uses fruit enzyme, and can reduce the problems of suspension and fruit juice preservation in the brewing process. Meanwhile, the soaking saccharification time can be shortened, more flavors are reserved, the nutritional value of the rice wine is improved, and the consumption requirements of specific consumers are met.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of mixed fruity glutinous rice wine, which comprises the following specific steps:
(1) selecting fresh fruits such as fresh apples, carrots, Hami melons, grapes, kiwi fruits and the like, cleaning, peeling, removing seeds and slicing.
(2) 100 parts of processed fruits, 20-30 parts of white sugar and 200-240 parts of purified water are added and stirred to be uniformly mixed, and then the mixture is placed into a constant temperature box for natural standing and fermentation. The temperature is controlled to be 25-35 ℃, and the duration is 80-90 days.
(3) And (3) carrying out filter pressing on the fruit enzymes obtained in the step (2) by using a filter, taking the soaked clear liquid, cooling the soaked clear liquid, and placing the cooled clear liquid in a constant temperature box at the temperature of 4-6 ℃ for subsequent preparation. The filter pressing time of the filter is 15-20 min, and the temperature is 25-35 ℃.
(4) Selecting 100 parts of high-quality glutinous rice, cleaning, soaking for 12-24 hours, steaming and cooling: and (3) steaming over water for 30-45 min, and then cooling to below 30 ℃.
(5) And (4) adding 3-5 parts of sweet distiller's yeast into the sticky rice obtained in the step (4), uniformly stirring, saccharifying, and standing for fermentation for 3-5 days.
(6) And (5) after the fermentation of the substance obtained in the step (5) is finished, performing filter pressing by using a rice wine filter to obtain glutinous rice base wine, and heating and decocting the glutinous rice base wine.
(7) Blending and mixing fruit enzyme and glutinous rice base wine according to a certain proportion, and sterilizing by adopting a pasteurization method to obtain the finished product wine.
As a further scheme of the invention: the white sugar can be changed into rock sugar with the same quality or be prepared with sweetening agent according to the proportion.
As a further scheme of the invention: if the conditions exist, the saccharification fermentation aging can be replaced by microwave aging, high-pressure aging and ultrasonic aging.
As a further scheme of the invention: the sweet distiller's yeast can be replaced by 0.5% yeast.
As a further scheme of the invention: heating the glutinous rice base wine to 55-65 ℃, placing the glutinous rice base wine in a constant temperature box for heat preservation for 10-15 min, and blending the glutinous rice base wine with mixed fruit enzymes after cooling.
Compared with the prior art, the invention has the beneficial effects that: the glutinous rice wine brewed by using the fruit enzyme can reduce the problems of suspension and fruit juice preservation in the brewing process. Meanwhile, the soaking saccharification time can be shortened, more flavors are reserved, the nutritional value of the rice wine is improved, and the mixed fruity glutinous rice wine can meet the consumption requirements of specific consumers such as children and teenagers.
Detailed Description
The following embodiments are described in detail with reference to the accompanying drawings, so that the implementation process of the present invention for solving the technical problems and achieving the technical effects by applying technical means can be fully understood and implemented.
Example 1
(1) Selecting fresh fruits such as fresh apples, carrots, Hami melons, grapes, kiwi fruits and the like, cleaning, peeling, removing seeds and slicing.
(2) 100 parts of processed fruits, 20 parts of white sugar and 200 parts of purified water are added and stirred to be uniformly mixed, and then the mixture is placed into a constant temperature box for natural standing and fermentation. The temperature is controlled at 25 ℃ for 80 days.
(3) And (3) carrying out filter pressing on the fruit enzyme obtained in the step (2) by using a filter, taking the soaked clear liquid, cooling the soaked clear liquid, and placing the cooled clear liquid in a constant temperature box at the temperature of 4 ℃ for subsequent preparation. The filter pressing time of the filter is 15min, and the temperature is 25 ℃. Centrifuging at high speed to obtain the supernatant, rotating at 5000r/min for 5 min.
(4) Selecting 100 parts of high-quality glutinous rice, cleaning, soaking for 12 hours, steaming rice and cooling: steaming over water for 30min, and cooling to below 30 deg.C.
(5) And (4) adding 3 parts of sweet distiller's yeast into the sticky rice obtained in the step (4), uniformly stirring, saccharifying, and standing for fermentation for 3 days.
(6) Filtering with rice wine filter after fermentation to obtain glutinous rice base wine, heating to 55 deg.C, placing in thermostat, keeping the temperature for 10min, cooling, and blending with fruit enzyme mixture
(7) Blending and mixing fruit enzyme and glutinous rice base wine according to a certain proportion, wherein the blending proportion is 10 parts of mixed fruit enzyme and 90 parts of glutinous rice base wine; and sterilizing by pasteurization to obtain the final product wine.
Example 2
(1) Selecting fresh fruits such as fresh apples, carrots, Hami melons, grapes, kiwi fruits and the like, cleaning, peeling, removing seeds and slicing.
(2) 100 parts of processed fruits, 30 parts of white sugar and 240 parts of purified water are added and stirred to be uniformly mixed, and then the mixture is placed into a constant temperature box for natural standing and fermentation. The temperature was controlled at 35 ℃ for 85 days.
(8) And (3) carrying out filter pressing on the fruit enzyme obtained in the step (2) by using a filter, taking the soaked clear liquid, cooling the soaked clear liquid, and placing the cooled clear liquid in a constant temperature box at the temperature of 4 ℃ for subsequent preparation. The filter pressing time of the filter is 15min, and the temperature is 25 ℃. Centrifuging at high speed to obtain the supernatant, rotating at 4000r/min for 8 min.
(3) Selecting 100 parts of high-quality glutinous rice, cleaning, soaking for 24 hours, steaming rice and cooling: steaming over water for 45min, and cooling to below 30 deg.C.
(4) And (4) adding 5 parts of sweet distiller's yeast into the sticky rice obtained in the step (4), uniformly stirring, saccharifying, and standing for fermentation for 5 days.
(5) And (5) after the fermentation of the substance obtained in the step (5) is finished, performing filter pressing by using a rice wine filter to obtain glutinous rice base wine, and heating and decocting the glutinous rice base wine. Heating the glutinous rice base wine to 65 ℃, placing the glutinous rice base wine in a constant temperature box for heat preservation for 15min, and blending the glutinous rice base wine with mixed fruit enzymes after cooling.
(6) Blending 12 parts of mixed fruit enzyme and 88 parts of glutinous rice base wine according to a certain proportion; and sterilizing by pasteurization to obtain the final product wine.
While the foregoing description shows and describes several preferred embodiments of the invention, it is to be understood that the invention is not limited to the precise form disclosed herein and that modifications and other embodiments are not to be considered as exclusive of those, as many variations and modifications may be made of the invention, which is suitable for use in various combinations, modifications and environments and which may be made within the scope of the inventive concept as herein described, by applying ordinary skill or knowledge in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the scope of the invention defined by the appended claims.
Claims (8)
1. The preparation method of the mixed fruity glutinous rice wine is characterized in that the mixed fruity glutinous rice wine is prepared by blending glutinous rice base wine and mixed fruit enzyme, the raw material of the glutinous rice base wine is mainly high-quality glutinous rice, the mixed fruit enzyme is prepared by fermenting various fruits, and the specific preparation steps are as follows:
selecting fresh fruits such as fresh apples, carrots, Hami melons, grapes, kiwi fruits and the like, cleaning, peeling, removing seeds and slicing.
(1) 100 parts of processed fruits, 20-30 parts of white sugar and 200-240 parts of purified water are added and stirred to be uniformly mixed, and then the mixture is placed into a constant temperature box for natural standing and fermentation. The temperature is controlled to be 25-35 ℃, and the duration is 80-90 days.
(2) And (3) carrying out filter pressing on the fruit enzymes obtained in the step (2) by using a filter, taking the soaked clear liquid, cooling the soaked clear liquid, and placing the cooled clear liquid in a constant temperature box at the temperature of 4-6 ℃ for subsequent preparation.
(3) Selecting 100 parts of high-quality glutinous rice, cleaning, soaking for 12-24 hours, steaming and cooling: and (3) steaming over water for 30-45 min, and then cooling to below 30 ℃.
(4) And (4) adding 3-5 parts of sweet distiller's yeast into the sticky rice obtained in the step (4), uniformly stirring, saccharifying, and standing for fermentation for 3-5 days.
(5) And (5) after the fermentation of the substance obtained in the step (5) is finished, performing filter pressing by using a rice wine filter to obtain glutinous rice base wine, and heating and decocting the glutinous rice base wine.
(6) Blending and mixing fruit enzyme and glutinous rice base wine according to a certain proportion, and sterilizing by adopting a pasteurization method to obtain the finished product wine.
2. A method for preparing the mixed fruity glutinous rice wine according to claim 1; the method is characterized in that the filter pressing time of the filter is 15-20 min, and the temperature is 25-35 ℃.
3. A method for preparing the mixed fruity glutinous rice wine according to claim 1; the method is characterized in that after the fermentation equipment is cleaned by clear water, the fermentation equipment is sterilized by high-pressure steam for 1-2 hours and is used after being cooled.
4. A method for preparing the mixed fruity glutinous rice wine according to claim 1; the method is characterized in that the sweet rice-koji is prepared by mixing saccharomyces cerevisiae and aroma-producing yeast according to the proportion of 2: 1, preparing the composition.
5. A method for preparing the mixed fruity glutinous rice wine according to claim 1; the method is characterized in that the high-speed centrifugation is carried out to obtain the over-leached clear liquid, the rotating speed is 4000-5000 r/min, and the time is 5-8 min.
6. The method of preparing mixed fruit-flavored glutinous rice wine according to claim 1, wherein the glutinous rice-based wine filter bag is 180 mesh.
7. The method for preparing the glutinous rice wine with mixed fruity flavor according to claim 1, wherein the glutinous rice base wine is prepared by heating the glutinous rice base wine to 55-65 ℃, placing the glutinous rice base wine in a thermostat, keeping the temperature for 10-15 min, cooling the glutinous rice base wine, and blending the cooled glutinous rice base wine.
8. The method for preparing glutinous rice wine with mixed fruity flavor according to claim 1, wherein the fruit enzyme and the glutinous rice base wine are mixed in a ratio of 10 to 12 parts by weight of the fruit enzyme and 88 to 90 parts by weight of the glutinous rice base wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911050531.0A CN110791401A (en) | 2019-10-31 | 2019-10-31 | Preparation method of mixed fruity glutinous rice wine |
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| CN201911050531.0A CN110791401A (en) | 2019-10-31 | 2019-10-31 | Preparation method of mixed fruity glutinous rice wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115261169A (en) * | 2022-08-28 | 2022-11-01 | 潮州市风炉石酒业有限公司 | Fermented type single-clump duck dung scented tea She Mijiu and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104357281A (en) * | 2014-11-21 | 2015-02-18 | 贵州金奇谷酿酒文化实业有限公司 | Production method of rice-grade blended wine |
| GB2527158A (en) * | 2014-03-05 | 2015-12-16 | Univ Yibin | A kind of litchi nutritive wine and its brewing method |
| CN110257208A (en) * | 2019-07-12 | 2019-09-20 | 贵州大学 | A kind of fruit allotment rice wine and preparation method thereof |
| CN110283683A (en) * | 2019-08-12 | 2019-09-27 | 贵州大学 | A kind of fruit rice wine and preparation method thereof |
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2019
- 2019-10-31 CN CN201911050531.0A patent/CN110791401A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2527158A (en) * | 2014-03-05 | 2015-12-16 | Univ Yibin | A kind of litchi nutritive wine and its brewing method |
| CN104357281A (en) * | 2014-11-21 | 2015-02-18 | 贵州金奇谷酿酒文化实业有限公司 | Production method of rice-grade blended wine |
| CN110257208A (en) * | 2019-07-12 | 2019-09-20 | 贵州大学 | A kind of fruit allotment rice wine and preparation method thereof |
| CN110283683A (en) * | 2019-08-12 | 2019-09-27 | 贵州大学 | A kind of fruit rice wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115261169A (en) * | 2022-08-28 | 2022-11-01 | 潮州市风炉石酒业有限公司 | Fermented type single-clump duck dung scented tea She Mijiu and preparation method thereof |
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Application publication date: 20200214 |