CN111004699A - Refreshing roselle rice wine beverage and preparation method thereof - Google Patents
Refreshing roselle rice wine beverage and preparation method thereof Download PDFInfo
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- CN111004699A CN111004699A CN201911236893.9A CN201911236893A CN111004699A CN 111004699 A CN111004699 A CN 111004699A CN 201911236893 A CN201911236893 A CN 201911236893A CN 111004699 A CN111004699 A CN 111004699A
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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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- 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
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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
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Abstract
The invention provides a tasty and refreshing roselle rice wine beverage and a preparation method thereof, relating to the technical field of food processing, wherein the beverage comprises the ingredients of virgin stock rice wine, roselle concentrated solution, concentrated fruit juice, trehalose, an antioxidant and a coloring agent; the preparation process comprises the steps of preparing, blending, clarifying, filling, sterilizing and cooling the roselle concentrated solution; the method has simple production process and low production cost, and is easy for industrial production; the prepared roselle rice wine beverage is sour, sweet and tasty, attractive in color and luster, free of dry heat, contains polyphenol and anthocyanin ingredients, and has the health-care effects of resisting oxidation, resisting fatigue, protecting eyesight and the like.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a tasty and refreshing roselle rice wine beverage and a preparation method thereof.
Background
Roselle, also known as Hibiscus sabdariffa, is an annual herb of the genus Hibiscus in the family Malvaceae. The calyx is usually directly drunk as a tea bag or processed into products such as jam, fruit cake, beverage and the like. The roselle calyx is rich in dietary fiber, reducing sugar, vitamin C, calcium, magnesium, potassium, carotenoid and other nutrient components, also contains rich organic acid (mainly citric acid and hibiscus acid), anthocyanin, polyphenol and other active components, and has higher nutrition and health care values. According to analysis, the dry roselle calyx contains 16% of reducing sugar, 12% of ash, 11% of dietary fiber, 6% of protein, 13% of organic acid and 1.2% of total anthocyanin. The traditional Chinese medicine considers that the roselle calyx is acid in taste, cool in nature, capable of entering kidney channels, capable of clearing away summer heat, astringing lung to relieve cough, inducing diuresis to reduce edema, and suitable for hypertension, lung heat cough and asthma, heatstroke and the like. Modern pharmacological studies show that the roselle calyx has the effects of protecting the liver, reducing blood pressure, reducing blood fat, resisting anemia, resisting oxidation, resisting tumors, resisting bacteria, resisting inflammation and the like. Because the roselle calyx has bright color, rich nutrition and unique function, the roselle calyx is increasingly developed and utilized at home and abroad in recent years.
The rice wine is a low-alcoholic-content fermented wine prepared by taking glutinous rice as a raw material and processing the glutinous rice through processes of stewing, saccharifying, fermenting and the like, contains nutrient components such as saccharides, amino acids, B vitamins, various mineral substances and the like, contains flavor components such as alcohols, esters, organic acids and the like, has higher nutrition and health care values, and can promote blood circulation to remove blood stasis, dispel wind and remove dampness by drinking a proper amount of the wine. However, pure rice wine has high sugar content, a greasy taste and a strong sense of taste, and is easy to have defects of 'top' and dryness heat after drinking, and the requirements of consumers on rice wine beverages with fresh taste, difficult 'top' and dryness heat after drinking are difficult to meet.
The patent with the application number of 201810535441.X discloses roselle wine and a preparation method thereof, the prepared wine is prepared by putting 10-12 parts of roselle, 20-25 parts of hawthorn and 25-28 parts of rock sugar into 1000 parts of 60% vol pure grain white spirit, hermetically soaking for 30 days at 30 ℃, then sequentially carrying out rough filtration and fine filtration, adding different amounts of drinking purified water for blending, and packaging to obtain the roselle wine with the alcoholic strength of 18% vol, 20% vol, 35% vol, 40% vol and 45% vol. Although the roselle wine prepared by the method has the characteristic of bright color, the alcohol-soluble components in the roselle wine can only be extracted by soaking the roselle wine with high alcoholic strength for a long time at a lower temperature, the water-soluble components in the roselle wine cannot be effectively extracted, and the product also has the defects of single taste, high alcoholic strength, limited drinking crowd and the like.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a tasty roselle rice wine beverage and a preparation method thereof. The method has the advantages of simple production process and low production cost, the water-soluble active ingredients in the roselle calyx can be fully extracted by hot water extraction, and the prepared roselle rice wine beverage is sour, sweet, tasty, rich in taste, attractive in color and high in stability, and contains polyphenols and anthocyanin active ingredients.
The technical purpose of the invention is realized by the following technical scheme:
a refreshing roselle rice wine beverage comprises the following components in parts by weight: 77-80 parts of raw stock rice wine, 18-20 parts of roselle concentrated solution, 1.4-2.0 parts of concentrated fruit juice, 0.5-0.9 part of trehalose, 0.04-0.09 part of antioxidant and 0.005-0.01 part of colorant.
As a further optimization of the present invention, the concentrated fruit juice comprises at least one of concentrated apple juice, concentrated grape juice, concentrated strawberry juice and concentrated red raspberry juice.
As a further preferable embodiment of the present invention, the antioxidant includes at least one of ascorbic acid and sodium D-erythorbate.
As a further preferable aspect of the present invention, the colorant includes any one of roselle red pigment and alkanna tinctoria red pigment.
As a further optimization scheme of the invention, the protoplasm rice wine is a clear rice wine prepared by soaking, steaming, yeast mixing, saccharifying, inoculating, fermenting, squeezing and ageing the glutinous rice, and the alcoholic strength of the clear rice wine is 8-12% vol.
As a further optimized scheme of the invention, the preparation method of the roselle concentrated solution comprises the following steps: the method comprises the steps of crushing roselle calyx, putting the crushed roselle calyx into drinking purified water, leaching and filtering twice at 80-90 ℃, combining filtrates of the two times, uniformly mixing, and then evaporating and concentrating the filtrate to 1/2 of the original volume to obtain the roselle concentrated solution.
As a further optimization scheme of the invention, the mass ratio of the dry calyx of roselle to the purified water for drinking is 1: 18 to 22; during the second extraction, the mass ratio of the dry roselle calyx to the purified drinking water is 1: 10 to 14; the leaching time is 25-35 min.
As a further optimization scheme of the invention, the preparation method comprises the following steps:
(1) blending: weighing the raw materials according to the proportion, mixing the roselle concentrated solution with the original rice wine, sequentially adding the concentrated fruit juice, the trehalose, the antioxidant and the colorant, and uniformly stirring to obtain mixed feed liquid;
(2) clarification: standing the mixed feed liquid at 4-10 ℃ for 5-7 days, and filtering to obtain a clarified feed liquid;
(3) filling, sterilizing and cooling: and (3) carrying out vacuum filling and sealing on the clarified liquid, keeping the clarified liquid in water bath at the temperature of 80-85 ℃ for 30-40 min, and rapidly cooling to room temperature to obtain the tasty roselle rice wine beverage.
The invention has the beneficial effects that:
1. the tasty and refreshing roselle rice wine beverage disclosed by the invention is unique, scientific and reasonable in formula. The roselle is used, so that the product has dark red and bright color and sour, sweet and tasty flavor, the nutrition and health care value can be improved, and the dryness-heat characteristic of the rice wine can be reduced; the trehalose is a non-reducing natural polysaccharide, has the functions of correcting taste and stabilizing, and can improve the taste of the rice wine beverage and be beneficial to the stability of color and quality of the rice wine beverage when being added in a proper amount; the concentrated fruit juice can enrich the flavor of the rice wine beverage, improve the taste of the rice wine beverage and also help to reduce the dryness-heat characteristic of the rice wine; as an antioxidant, the proper amount of ascorbic acid and D-sodium erythorbate is added to help improve the storage stability of the product; the roselle calyx red pigment or the alkannin red pigment is a safe and nontoxic natural pigment, and when the roselle calyx red pigment or the alkannin red pigment is added into the rice wine beverage, the long-term stability of the color of the roselle calyx rice wine beverage can be ensured, and the roselle calyx red pigment or the alkannin red pigment can have the health-care effects of resisting oxidation, protecting eyesight and the like;
2. according to the invention, the roselle concentrated solution is prepared by adopting a mode of hot water extraction and concentration, the hot water extraction in a short time can effectively extract water-soluble nutrient and active ingredients in roselle, and the concentration can improve the content of the ingredients in the rice wine beverage, so that the higher nutrient and health-care values are ensured;
3. in the invention, the mixed feed liquid is clarified by adopting a low-temperature standing mode, so that an ideal clarifying effect can be obtained, and the stability of the taste, color and flavor of the product can be favorably maintained;
4. the method has the advantages of simple production process, less production equipment investment, low production cost and easy industrial production.
Detailed Description
The present invention is described in detail below by way of examples, it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the non-essential modifications and adaptations by those skilled in the art according to the above disclosure will still fall within the scope of the present invention. In the following examples, the alcoholic strength of the original rice wine is 10% vol.
Example 1
In the embodiment, the ingredients of the tasty roselle rice wine beverage and the parts by mass thereof are 80kg of raw stock rice wine, 18kg of roselle concentrated solution, 1.455kg of concentrated apple juice, 0.5kg of trehalose, 0.04kg of ascorbic acid and 0.005kg of roselle red pigment, and the preparation method comprises the following steps:
(1) preparation of Hibiscus sabdariffa concentrated solution
Coarsely crushing 1.5kg of dry roselle calyx products, putting the crushed dry roselle calyx products into 27kg (18 times of the total mass of the dry roselle calyx products) of purified drinking water, extracting at 80 ℃ for 35min, filtering, adding 15kg (10 times of the total mass of the dry roselle calyx products) of purified drinking water into obtained filter residues, extracting at the temperature for 35min, filtering, combining 2 times of filter liquor, uniformly mixing, evaporating and concentrating the mixed filter liquor to 1/2 of the original volume to obtain roselle concentrated solution;
(2) blending
Mixing the roselle concentrated solution with the original pulp rice wine, sequentially adding concentrated apple juice, trehalose, ascorbic acid and roselle red pigment, and uniformly stirring to obtain mixed feed liquid;
(3) clarification
Standing the mixed liquor at 4 deg.C for 5 days, and filtering to obtain clear rice wine liquor;
(4) filling, sterilizing, and cooling
Filling and sealing the clarified beverage, placing in 80 deg.C water bath for 40min, and rapidly cooling to room temperature to obtain refreshing calyx Hibisci Sabdariffae rice wine beverage.
Example 2
In the embodiment, the ingredients of the tasty roselle rice wine beverage and the parts by mass thereof are 78.5kg of raw stock rice wine, 19kg of roselle concentrated solution, 1.7kg of concentrated grape juice, 0.733kg of trehalose, 0.06kg of D-sodium erythorbate and 0.007kg of alkannin, and the preparation method comprises the following steps:
(1) preparation of Hibiscus sabdariffa concentrated solution
Coarsely crushing 1.5kg of dry roselle calyx products, putting the crushed dry roselle calyx products into 30kg (20 times of the total mass of the dry roselle calyx products) of purified drinking water, extracting the crushed dry roselle calyx products at 85 ℃ for 30min, filtering the crushed dry roselle calyx products, adding 18kg (12 times of the total mass of the dry roselle calyx products) of purified drinking water into obtained filter residues, extracting the obtained filter residues at the temperature for 30min, filtering the obtained filter residues, combining 2 times of filter liquor, uniformly mixing the filter liquor, and evaporating and concentrating the obtained mixture to 1/2 of the;
(2) blending
Mixing the roselle concentrated solution with the original pulp rice wine, sequentially adding concentrated grape juice, trehalose, D-sodium erythorbate and alkannin, and uniformly stirring to obtain a mixed feed liquid;
(3) clarification
Standing the mixed liquor at 7 deg.C for 6 days, and filtering to obtain clear rice wine liquor;
(4) filling, sterilizing, and cooling
Filling and sealing the clarified beverage, placing in water bath at 83 deg.C for 35min, and rapidly cooling to room temperature to obtain refreshing calyx Hibisci Sabdariffae rice wine beverage.
Example 3
In the embodiment, the ingredients and the parts by mass of the tasty roselle rice wine beverage comprise 77kg of raw stock rice wine, 20kg of roselle concentrated solution, 1.0kg of concentrated strawberry juice, 1.0kg of concentrated red raspberry juice, 0.9kg of trehalose, 0.05kg of ascorbic acid, 0.04kg of D-sodium erythorbate, 0.005kg of roselle red pigment and 0.005kg of alkannin red pigment, and the preparation method comprises the following steps:
(1) preparation of Hibiscus sabdariffa concentrated solution
Coarsely crushing 1.5kg of dry roselle calyx products, putting the crushed dry roselle calyx products into 33kg (22 times of the total mass of the dry roselle calyx products) of purified drinking water, extracting the crushed dry roselle calyx products for 25min at 90 ℃, filtering the crushed dry roselle calyx products, adding 21kg (14 times of the total mass of the dry roselle calyx products) of purified drinking water into obtained filter residues, extracting the obtained filter residues for 25min at the temperature, filtering the obtained filter residues, combining 2 times of filter liquors, uniformly mixing the filter liquors, and evaporating and concentrating the mixed liquor to 1/2 of the original;
(2) blending
Mixing the roselle concentrated solution with the original pulp rice wine, sequentially adding concentrated strawberry juice, concentrated red raspberry juice, trehalose, ascorbic acid, D-sodium erythorbate, roselle red pigment and alkannin red pigment, and stirring uniformly to obtain a mixed feed liquid;
(3) clarification
Standing the mixed liquor at 10 deg.C for 7 days, and filtering to obtain clear rice wine liquor;
(4) filling, sterilizing, and cooling
Filling and sealing the clarified beverage, placing in water bath at 85 deg.C for 30min, and rapidly cooling to room temperature to obtain refreshing calyx Hibisci Sabdariffae rice wine beverage.
The Folin-Ciocalteu method and the aluminum nitrate color development method are respectively adopted to determine the contents of total phenols and total flavonoids (mainly anthocyanin) of the tasty roselle rice wine beverage, which are 659mg/L and 8mg/L respectively, which shows that hot water extraction can effectively extract polyphenol and flavonoid substances in roselle.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (8)
1. The refreshing roselle rice wine beverage is characterized by comprising the following components in parts by weight: 77-80 parts of raw stock rice wine, 18-20 parts of roselle concentrated solution, 1.4-2.0 parts of concentrated fruit juice, 0.5-0.9 part of trehalose, 0.04-0.09 part of antioxidant and 0.005-0.01 part of colorant.
2. The tasty roselle sake beverage of claim 1, wherein the juice concentrate comprises at least one of apple juice concentrate, grape juice concentrate, strawberry juice concentrate, and raspberry juice concentrate.
3. The tasty roselle rice wine beverage of claim 1, wherein the antioxidant comprises at least one of ascorbic acid and sodium D-erythorbate.
4. The tasty roselle rice wine beverage of claim 1, wherein the colorant comprises any one of roselle red pigment and alkanna tinctoria red pigment.
5. The tasty roselle rice wine beverage of claim 1, wherein the original pulp rice wine is a clear rice wine prepared by soaking, steaming, yeast mixing, saccharifying, inoculating, fermenting, squeezing and aging glutinous rice, and the alcoholic strength of the clear rice wine is 8-12% vol.
6. The tasty roselle rice wine beverage of claim 1, wherein the preparation method of the roselle concentrated solution comprises: the method comprises the steps of crushing roselle calyx, putting the crushed roselle calyx into drinking purified water, leaching and filtering twice at 80-90 ℃, combining filtrates of the two times, uniformly mixing, and then evaporating and concentrating the filtrate to 1/2 of the original volume to obtain the roselle concentrated solution.
7. The tasty roselle rice wine beverage of claim 6, wherein the mass ratio of the dry roselle calyx to the purified water for drinking at the first extraction is 1: 18 to 22; during the second extraction, the mass ratio of the dry roselle calyx to the purified drinking water is 1: 10 to 14; the leaching time is 25-35 min.
8. The method for preparing a tasty roselle sake beverage according to any one of claims 1 to 7, comprising the steps of:
(1) blending: weighing the raw materials according to the proportion, mixing the roselle concentrated solution with the original rice wine, sequentially adding the concentrated fruit juice, the trehalose, the antioxidant and the colorant, and uniformly stirring to obtain mixed feed liquid;
(2) clarification: standing the mixed feed liquid at 4-10 ℃ for 5-7 days, and filtering to obtain a clarified feed liquid;
(3) filling, sterilizing and cooling: and (3) carrying out vacuum filling and sealing on the clarified liquid, keeping the clarified liquid in water bath at the temperature of 80-85 ℃ for 30-40 min, and rapidly cooling to room temperature to obtain the tasty roselle rice wine beverage.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568350A (en) * | 2020-12-15 | 2021-03-30 | 普洱学院 | Coffee pericarp beverage and preparation method thereof |
| CN115216378A (en) * | 2022-09-06 | 2022-10-21 | 上海市农业科学院 | Roselle and cherry wine and preparation method thereof |
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| CN103937656A (en) * | 2014-04-18 | 2014-07-23 | 四川巨龙食品有限公司 | Tasty and refreshing rice wine drink drinkable in four seasons and preparation method thereof |
| CN104120072A (en) * | 2014-07-16 | 2014-10-29 | 四川大学 | Rose flower rice wine beverage and preparation method thereof |
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2019
- 2019-12-05 CN CN201911236893.9A patent/CN111004699A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1199579A (en) * | 1998-05-29 | 1998-11-25 | 昆明隆兴园艺有限公司 | Red rose beverage and its production process |
| CN1452917A (en) * | 2002-04-22 | 2003-11-05 | 邓东 | Roselle calyx beverage and its making process |
| CN103937656A (en) * | 2014-04-18 | 2014-07-23 | 四川巨龙食品有限公司 | Tasty and refreshing rice wine drink drinkable in four seasons and preparation method thereof |
| CN104120072A (en) * | 2014-07-16 | 2014-10-29 | 四川大学 | Rose flower rice wine beverage and preparation method thereof |
Non-Patent Citations (1)
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| 王丽霞等: "玫瑰茄糯米黄酒调配饮料的研制", 《酿酒科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568350A (en) * | 2020-12-15 | 2021-03-30 | 普洱学院 | Coffee pericarp beverage and preparation method thereof |
| CN115216378A (en) * | 2022-09-06 | 2022-10-21 | 上海市农业科学院 | Roselle and cherry wine and preparation method thereof |
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