CN1128797A - Drink type glutinous rice liquor and prodn. method thereof - Google Patents
Drink type glutinous rice liquor and prodn. method thereof Download PDFInfo
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- CN1128797A CN1128797A CN 95117611 CN95117611A CN1128797A CN 1128797 A CN1128797 A CN 1128797A CN 95117611 CN95117611 CN 95117611 CN 95117611 A CN95117611 A CN 95117611A CN 1128797 A CN1128797 A CN 1128797A
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- glutinous rice
- rice
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- liquor
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Abstract
Purifying glutinous rice fermentation liquid then through saccharifying, watering, antisettling and sterilization treatment, the chear sweet-acid glutinous rice drinkables are prepd. Advantages are: low alcohol content, containing all nutrient and sweet smell of traditional glutinous rice sweet wine, suited to commercial prodn.
Description
The present invention relates to a kind of drink type glutinous rice liquor and production method thereof.
Traditional glutinous rice liquor is a kind of four seasons snack that people generally like food, but because its contained sugar and ethanol content are higher, a kind of drowsy sensation after eating, the people is always arranged, can only satisfy craving, can not quench one's thirst and refresh oneself, especially this liquor can suppress people's normal appetite, if things go on like this can influence the normal development of its health for the teenager of this liquor of happiness food.
It is moderate to the objective of the invention is to propose a kind of sweet acid on traditional glutinous rice liquor basis, and ethanol content is low, and the stimulating beverage type that quenches one's thirst glutinous rice liquor is to overcome the deficiencies in the prior art.
This drink type glutinous rice liquor that the present invention proposes, through purifying, saccharification is blent and sterilising treatment forms by Oryza glutinosa fermented liquid, and it is as follows that its physics and chemistry is carried mark:
(1) total acid (sweet) content: 0.08-0.11% with acetate
(2) arsenic (in As) :≤0.5mg/kg
(3) copper (in Cu) :≤10.0mg/kg
(4) plumbous (in Pb) :≤1.0mg/kg
(5) soluble solid (20 ℃ of compound microcapsules): 5.0-8.0%
(6) color and taste: colourless, sweet acid.
Its microbiological indicator is as follows:
Total plate count≤100/ml
Coliform＜6/100ml
Pathogenic bacterium must not detect
The production method of this drink type glutinous rice liquor that the present invention proposes is made of following steps:
(1) glutinous rice is cooked is meal;
(2) glutinous rice is fermented into rice wine;
(3) precipitation, filtration rice wine get rice wine liquid;
(4) supernatant liquid is extracted in natural sedimentation 3-5 days behind rice wine liquid such as the water boil.
(5) clear liquid is reboil, add white sugar, citric acid and an amount of Sodium Benzoate and mix, the dissolving after-filtration, blend the finished product.
In above-mentioned (3) step, for extracting the useful component in the rice wine effectively, add suitable water in the filtration, realize the thorough separation of slag liquid, the water addition ratio example is controlled to be: every 1Kg does rice and adds 1.6-2Kg water.In (5) step, the ratio of the reboil adding white sugar of clear liquid is that the dried rice of every 1Kg adds white sugar 5-8Kg, adding citric acid 0.05-0.2Kg; When blending at last, be that every 1Kg does Mi Jiashui 70-90Kg as the ratio of water, common white spirit 0.3-0.5Kg is to increase glutinous rice fragrance, adds an amount of glutinous rice scented tea in boiling part.The water that adds in above each procedure is the water that nontoxic aseptically process is crossed.
Product provided by the invention is clear thorough bright, and fragrance is pleasant, and the wine degree is very low, and is nutritious, sweet and sour taste quenches one's thirst and refreshes oneself, and has both kept the local flavor of traditional rice wine, overcome again and eaten easily liquor-saturated problem of easily sleeping of back, men and women, old and young are fit to drink, real is a kind of popular soft drink of novel uniqueness.
Example
According to the above method, a collection of product input-output such as the following table of production:
| Drop into | Output | ||
| Glutinous rice (dry measure) | 5Kg | Qualified glutinous rice liquor | 465Kg |
| White sugar | 35Kg | ||
| Citric acid | 0.56Kg | ||
| Sodium cyclamate | 0.7Kg | ||
| Sodium Benzoate | 150g | Slag and waste liquid | 9.01Kg |
| Liquor | 2.5Kg | ||
| Glutinous rice scented tea | 100g | ||
| Water | 430Kg | ||
| Add up to | 474.01Kg | Add up to | 474.01Kg |
Gained physics and chemistry and microbiological indicator are as follows:
Total acid (with acetometer) content: 0.89%
Arsenic:＜0.5mg/Kg
Plumbous:＜1mg/Kg
Copper:＜10mg/Kg
Soluble solid (20 ℃ of compound microcapsules): 5.6%
Total plate count:＜100/ml
Coliform:＜6/100ml
Pathogenic bacterium: do not detect
This product is loved by the people through examination consumption.
Claims (4)
1, a kind of drink type glutinous rice liquor, by Oryza glutinosa fermented liquid through purification, saccharification, blend, anti-heavy and colourless sweet acid solution body that sterilising treatment forms, it is characterized in that:
(1) total acid (with acetometer) content is: 0.08-0.11%
(2) arsenic (in As) :≤0.5mg/kg
(3) copper (in Cu) :≤10.0mg/kg
(4) plumbous (in Pb) :≤1.0mg/kg
(5) soluble solid (20 ℃ of compound microcapsules): 5.0-8.0%
2, by the described drink type glutinous rice liquor of claim 1, it is characterized in that its microbiological indicator is as follows:
Total plate count≤100/ml coliform＜6/100ml pathogenic bacterium must not detect
3, a kind of drink type glutinous rice liquor production method is characterized in that it is made up of following steps:
(1) glutinous rice is cooked is meal;
(2) glutinous rice is fermented into rice wine;
(3) precipitation, filtration rice wine get rice wine liquid;
(4) rice wine liquid added behind the water boil natural sedimentation 3-5 days, extracted supernatant liquid.
(5) clear liquid is reboil, add white sugar, citric acid and an amount of Sodium Benzoate and mix, the dissolving after-filtration blend at last the finished product.
4, by the described glutinous rice liquor production method of claim 3, it is characterized in that:
(1) ratio that adds water in filtering is that every 1Kg does rice and adds 1.6-2Kg;
(2) ratio of reboil adding white sugar of clear liquid and citric acid is that the dried rice of every 1Kg adds 5-8Kg white sugar, citric acid 0.05-0.2Kg;
(3) blend the water addition ratio example at last for every 1Kg does Mi Jiashui 70-90Kg, add common white spirit 0.3-0.5Kg;
(4) in clear liquid is reboil, add an amount of glutinous rice scented tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95117611 CN1128797A (en) | 1995-10-03 | 1995-10-03 | Drink type glutinous rice liquor and prodn. method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95117611 CN1128797A (en) | 1995-10-03 | 1995-10-03 | Drink type glutinous rice liquor and prodn. method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1128797A true CN1128797A (en) | 1996-08-14 |
Family
ID=5081310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 95117611 Pending CN1128797A (en) | 1995-10-03 | 1995-10-03 | Drink type glutinous rice liquor and prodn. method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1128797A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086417C (en) * | 1998-11-26 | 2002-06-19 | 钱静珪 | Ice wine preparing process |
| CN1108765C (en) * | 1999-03-29 | 2003-05-21 | 安徽省天长市食品机械厂 | Rice-drink production process |
| CN107312696A (en) * | 2017-08-24 | 2017-11-03 | 蒋颜聪 | Glutinous rice liquor |
-
1995
- 1995-10-03 CN CN 95117611 patent/CN1128797A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086417C (en) * | 1998-11-26 | 2002-06-19 | 钱静珪 | Ice wine preparing process |
| CN1108765C (en) * | 1999-03-29 | 2003-05-21 | 安徽省天长市食品机械厂 | Rice-drink production process |
| CN107312696A (en) * | 2017-08-24 | 2017-11-03 | 蒋颜聪 | Glutinous rice liquor |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |