CN113736602A - Lactic acid sweet wine and its making process - Google Patents
Lactic acid sweet wine and its making process Download PDFInfo
- Publication number
- CN113736602A CN113736602A CN202111199764.4A CN202111199764A CN113736602A CN 113736602 A CN113736602 A CN 113736602A CN 202111199764 A CN202111199764 A CN 202111199764A CN 113736602 A CN113736602 A CN 113736602A
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- Prior art keywords
- rice
- lactic acid
- liquid
- water
- bacteria
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 44
- 239000004310 lactic acid Substances 0.000 title claims abstract description 22
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 22
- 235000014101 wine Nutrition 0.000 title claims abstract description 19
- 235000009508 confectionery Nutrition 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 3
- 230000008569 process Effects 0.000 title claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 40
- 241000209094 Oryza Species 0.000 claims abstract description 38
- 235000009566 rice Nutrition 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000011550 stock solution Substances 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000020094 liqueur Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract 2
- 244000063299 Bacillus subtilis Species 0.000 claims description 7
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract 1
- 241000228212 Aspergillus Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of wine products, in particular to a preparation process of lactic acid liqueur, which comprises the following steps of 1), taking 300g of rice and 300g of glutinous rice, washing and soaking for 8 hours; step 2), adding 600g of water into the soaked rice and the soaked sticky rice and cooking; step 3), mixing the cooked rice, the sticky rice, 300g of cold boiled water and 6g of five-in-one strain, uniformly stirring, sealing and fermenting for 8 hours at 50-55 ℃; step 4), cooling the mixture obtained in the step 3 to room temperature, filtering to obtain stock solution, and adding 1500g of boiled water into the stock solution; step 5), placing the mixture in an environment with the temperature of 85-95 ℃ for sterilization for 60 minutes; step 6), adding 300g of lactic acid bacteria liquid, and fermenting for 96 h; step 7) and step 6, filtering the fermented liquid to obtain liquid, adding 150-; step 8), bottling the liquid added with water and granulated sugar, and sterilizing at 115 ℃ for 15 minutes; the product has the advantages of intestine and stomach health care, quick fermentation, stable product quality, sufficient fragrance and contribution to the absorption of nutrition by human bodies.
Description
Technical Field
The invention relates to the technical field of wine products, in particular to lactic acid sweet wine and a preparation process thereof.
Background
The wine is an indispensable good product in daily life and festival day of people.
At present, besides white (containing low alcohol content wine), a plurality of wines with health care property, such as ginseng wine, ganoderma lucidum wine, male silkworm moth wine, black-bone chicken wine and the like, are also available to increase the nutrition of human bodies.
At present, the fermentation of wine is slow, and the product quality is unstable.
Disclosure of Invention
The lactic acid sweet wine and the preparation process thereof provided by the invention have the advantages of fast fermentation, stable product quality, sufficient fragrance and benefit for human body to absorb nutrition.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
lactic acid sweet wine, comprising rice 300g, Oryza Glutinosa 300g, five-in-one strain 6g (rice koji, uncooked wheat koji, red koji, beer yeast, Bacillus natto), lactic acid bacteria liquid 300g, sugar 150-;
further, the proportion of the five-in-one strain consisting of rice aspergillus, green wheat aspergillus, red aspergillus, beer yeast and natto bacteria is 4:2:4:2:1 in sequence;
the preparation process of the lactic acid liqueur comprises the following steps:
step 1), taking 300g of rice and 300g of sticky rice, washing, and soaking for 8 hours;
step 2), adding 600g of water into the soaked rice and the soaked sticky rice and cooking;
and 3) mixing the cooked rice, the sticky rice, 300g of cold boiled water and 6g of five-in-one strain uniformly, and fermenting for 8 hours in a sealed manner at the fermentation temperature of 50-55 ℃.
Step 4), cooling the mixture obtained in the step 3 to room temperature, filtering to obtain stock solution, and adding 1500g of boiled water into the stock solution;
step 5), placing the mixture in an environment with the temperature of 85-95 ℃ for sterilization for 60 minutes;
step 6), adding 300g of lactic acid bacteria liquid, and fermenting for 96 h;
step 7) and step 6, filtering the fermented liquid to obtain liquid, adding 150-;
step 8), bottling the liquid added with water and granulated sugar, and sterilizing at 115 ℃ for 15 minutes.
Further, the amounts of granulated sugar and water added in step 7 were adjusted according to the parameters of sugar degree 16 and acidity 0.3.
The invention has the beneficial effects that:
the five-in-one fungus powder contains Aspergillus oryzae, Bacillus natto and yeast, and has synergistic effect on rice and glutinous rice fermentation, not only can produce multiple enzymes (digestive enzyme and metabolic enzyme), antioxidant effect, and scavenging free radicals, but also can provide many nutrients and vitamins for protecting intestine and stomach; the five-in-one strain and the lactic acid bacteria can be quickly fermented, the product quality is stable, the fragrance is sufficient, and the absorption of nutrition by a human body is facilitated.
Detailed Description
In order to make the content of the invention easier to clearly understand, the technical solutions in the embodiments of the present invention are clearly and completely described.
Lactic acid sweet wine, comprising rice 300g, Oryza Glutinosa 300g, five-in-one strain 6g (rice koji, uncooked wheat koji, red koji, beer yeast, Bacillus natto), lactobacillus 300g, sugar 150-;
wherein the proportion of the five-in-one strain consisting of rice koji bacteria, raw wheat koji bacteria, red koji bacteria, beer yeast and natto bacteria is 4:2:4:2:1 in sequence;
the preparation process of the lactic acid liqueur comprises the following steps:
step 1), taking 300g of rice and 300g of sticky rice, washing, and soaking for 8 hours;
step 2), adding 600g of water into the soaked rice and the soaked sticky rice and cooking;
and 3) mixing the cooked rice, the sticky rice, 300g of cold boiled water and 6g of five-in-one strain uniformly, and fermenting for 8 hours in a sealed (primary) way at the fermentation temperature of 50-55 ℃.
Step 4), cooling the mixture obtained in the step 3 at room temperature, filtering to obtain a stock solution, and adding 1500g of boiled water into the stock solution;
step 5), placing the mixture in an environment with the temperature of 85-95 ℃ for sterilization for 60 minutes;
step 6), adding 300g of lactic acid bacteria liquid, and fermenting for 96h (for the second time);
preferably, since lactic acid bacteria can be classified into Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium and Pediococcus; the lactic acid bacteria liquid selected in the application is a mixture of a plurality of genera.
Step 7), filtering the mixture after the second fermentation to obtain liquid, adding 150-;
preferably, the sugar degree is 16 and the acidity is 0.3 after adding water and granulated sugar.
Step 8), bottling the liquid added with water and granulated sugar, and sterilizing at 115 ℃ for 15 minutes.
In summary, the five-in-one fungus powder contains the rice koji fungus, the bacillus natto and the microzyme which have synergistic effect on the fermentation of the rice and the glutinous rice, not only can generate various enzymes (digestive ferment and metabolic ferment), oxidation resistance and free radical removal, but also can provide a plurality of nutrient substances and vitamin groups, and has health care effect on intestines and stomach; the five-in-one strain and the lactic acid bacteria can be quickly fermented, the product quality is stable, the fragrance is sufficient, and the absorption of nutrition by a human body is facilitated.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (4)
1. The lactic acid sweet wine is characterized by comprising 300g of rice, 300g of sticky rice, 6g of five-in-one strain, 300g of lactic acid bacteria liquid, 200g of sugar 150-.
2. The lactic acid sweet wine according to claim 1,
the weight ratio of the five-in-one strain consisting of rice koji bacteria, raw wheat koji bacteria, red koji bacteria, beer yeast and natto bacteria is 4:2:4:2:1 in sequence.
3. The preparation process of lactic acid liqueur is characterized by comprising the following steps,
step 1), taking 300g of rice and 300g of sticky rice, washing, and soaking for 8 hours;
step 2), adding 600g of water into the soaked rice and the soaked sticky rice and cooking;
step 3), mixing and uniformly stirring the cooked rice, the sticky rice, 300g of cold boiled water and 6g of five-in-one strain, and fermenting for 8 hours in a sealed manner at the fermentation temperature of 50-55 ℃;
step 4), cooling the mixture obtained in the step 3 to room temperature, filtering to obtain stock solution, and adding 1500g of boiled water into the stock solution;
step 5), placing the mixture in an environment with the temperature of 85-95 ℃ for sterilization for 60 minutes;
step 6), adding 300g of lactic acid bacteria liquid, and fermenting for 96 h;
step 7) and step 6, filtering the fermented liquid to obtain liquid, adding 150-;
step 8), bottling the liquid added with water and granulated sugar, and sterilizing at 115 ℃ for 15 minutes.
4. The process for producing lactic acid-fermented wine according to claim 3,
the amount of granulated sugar and water added in step 7 is adjusted according to the parameters of 16 sugar degree and 0.3 acidity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111199764.4A CN113736602A (en) | 2021-10-14 | 2021-10-14 | Lactic acid sweet wine and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111199764.4A CN113736602A (en) | 2021-10-14 | 2021-10-14 | Lactic acid sweet wine and its making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113736602A true CN113736602A (en) | 2021-12-03 |
Family
ID=78726690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111199764.4A Pending CN113736602A (en) | 2021-10-14 | 2021-10-14 | Lactic acid sweet wine and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113736602A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0440883A (en) * | 1990-06-08 | 1992-02-12 | Masahisa Takeda | Production of yeast-containing sake containing fermentation gas |
| JP2002058468A (en) * | 2000-08-18 | 2002-02-26 | Nariwa Ozeki Shuzo Kk | Vitamin k-containing liquors and method for producing the same |
| CN109198346A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | Sweet wine stimulating milk secretion drink of a kind of glutinous rice fermentation and preparation method thereof |
-
2021
- 2021-10-14 CN CN202111199764.4A patent/CN113736602A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0440883A (en) * | 1990-06-08 | 1992-02-12 | Masahisa Takeda | Production of yeast-containing sake containing fermentation gas |
| JP2002058468A (en) * | 2000-08-18 | 2002-02-26 | Nariwa Ozeki Shuzo Kk | Vitamin k-containing liquors and method for producing the same |
| CN109198346A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | Sweet wine stimulating milk secretion drink of a kind of glutinous rice fermentation and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| （日）巽好幸, 北京：生活.读书.新知三联书店 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211203 |
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| RJ01 | Rejection of invention patent application after publication |