CN115637204A - Composite rice wine juice and its production process and application - Google Patents
Composite rice wine juice and its production process and application Download PDFInfo
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Abstract
The invention relates to a composite rice wine juice and a production process and application thereof, wherein the production process comprises the following steps: adding herba Polygoni orientalis and Ecliptae herba into semen oryzae powder, and inoculating old distiller's yeast or pure Rhizopus to obtain distiller's yeast; polishing the surface of the glutinous rice, cleaning, soaking and steaming to obtain rice; putting the fruit or fresh flower raw materials into water for extraction, reduced pressure distillation and filtration to obtain a flower and fruit extract; adding distiller's yeast into rice, fermenting to obtain fermented liquor, and filtering to obtain rice wine turbid juice; adding fresh pollen or fruit powder into the rice wine turbid juice, inoculating Saccharomyces cerevisiae, fermenting to obtain fermented wine juice, centrifuging, and filtering to obtain rice wine clear juice; mixing the rice wine turbid juice and the rice wine clear juice, adding the flower and fruit extract, mixing again to obtain a mixed solution, inoculating aroma-producing yeast, and performing deep low-temperature fermentation to obtain rice wine juice. The rice wine juice has higher alcoholic strength and various flavors, and meets the diversified demands of the market.
Description
Technical Field
The invention relates to a food processing technology, in particular to a composite rice wine juice and a production process and application thereof.
Background
Rice wine, also known as glutinous rice wine, sweet wine, fermented glutinous rice or fermented glutinous rice, is a traditional fermented food widely distributed by folks of China. However, the current rice wine has the following problems: firstly, most rice wine is prepared by fermenting distiller's yeast once, the alcohol content is lower, secondly, the rice wine juice product has single flavor, higher sugar content and not fresh and cool enough taste; therefore, the drinking scene is limited, and people who like the drinking scene have certain limitation.
Disclosure of Invention
In order to overcome the defects, the invention provides a production process of compound rice wine juice, wherein the production process comprises the steps of carrying out secondary fermentation on rice wine turbid juice so as to obtain rice wine clear juice with higher alcoholic strength, and then blending the rice wine turbid juice and the rice wine clear juice so as to obtain rice wine products with various flavors and widen the application market of the rice wine.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a production process of composite rice wine juice comprises the following steps:
step 1: preparing yeast: adding Polygonum hydropiper, ecliptae herba, folium Artemisiae Argyi, citrus leaf, flos Osmanthi Fragrantis and cortex Cinnamomi Japonici into semen oryzae, kneading, inoculating old distiller's yeast or pure Rhizopus, placing in dry environment of 25-32 deg.C, culturing for 3-4 days, and obtaining distiller's yeast for use after white mycelium grows out on the surface;
step 2: raw material treatment: polishing the surface of glutinous rice for fermentation by using a rice mill to reserve a core white part, cleaning and soaking the treated glutinous rice core white, and steaming to obtain rice for later use;
and step 3: preparing the flower and fruit extract: putting the fruit or flower raw materials into water for extraction, reduced pressure distillation and filtration to obtain a flower and fruit extract for later use;
and 4, step 4: saccharification and fermentation: adding the distiller's yeast obtained in the step 1 into the rice obtained in the step 2, uniformly mixing, fermenting for 48-72h at the temperature of 28-32 ℃ to obtain fermented liquor, and filtering the fermented liquor to obtain rice wine turbid juice for later use;
and 5: and (3) secondary fermentation: adding fresh pollen or fruit powder into the rice wine turbid juice, inoculating Saccharomyces cerevisiae, fermenting to obtain fermented wine juice, centrifuging, and filtering to obtain rice wine clear juice;
step 6: deep fermentation: mixing the rice wine turbid juice and the rice wine clear juice, adding the flower and fruit extract, mixing again to obtain a mixed solution, inoculating aroma-producing yeast to deeply ferment the mixture at a low temperature for 3-15 days, and standing the fermented solution to obtain the rice wine juice with stable taste and flavor.
Preferably, in step 1, the polygonum hydropiper, eclipta, wormwood, citrus leaves, sweet osmanthus and cassia bark are all powder, and the powder is filtered by a 60-mesh filter screen, and the addition amount of each raw material is as follows: 100 parts of indica rice flour, 3-5 parts of polygonum hydropiper, 1-2 parts of eclipta, 1-2 parts of wormwood, 1-2 parts of citrus leaves, 1-2 parts of sweet osmanthus and 1-2 parts of cassia bark, wherein the addition amount of the old distiller's yeast or pure rhizopus is 0.3-0.7% of the weight of the indica rice flour.
Preferably, in the step 2, when the glutinous rice is polished by the rice mill, polished epidermis accounts for 8-15% of the total volume of the glutinous rice, when the glutinous rice is soaked, the proportion of the glutinous rice and water is 1.5-4, the soaking time is 3-4h, the rice-water mixture is steamed by the evaporator, the steam temperature is controlled to be 100-105 ℃ when the rice is steamed, the steaming time is 20-50min, and the steamed rice is hard on the outside and soft on the inside.
Preferably, in step 3, the ratio of the raw materials of the fruits or flowers to the water is 1-15, a sealed cold extraction method is adopted during extraction, and the extraction conditions are as follows: keeping the temperature at 5-15 ℃ for 12-24h, and carrying out reduced pressure distillation under the conditions of: vacuum degree of 0.08-0.1Mpa, temperature of 30-40 deg.C, and time of 30-40min, adopting two-stage filtration, coarse-filtering with 400-600 mesh filter, fine-filtering with ceramic membrane to obtain flower and fruit extractive solution with pore diameter of 0.2-0.5 μm.
Preferably, in step 3, the fruit is at least one of grapes, lychees and passion fruits, and the fresh flowers are at least one of roses, sweet osmanthus flowers and chrysanthemum flowers.
Preferably, in step 4, the distiller's yeast is added in an amount of 0.1-0.15% of the weight of the cooked rice, and the fermented liquor is filtered by a cloth bag filter press and filtered by a filter screen of 80-100 meshes under a pressure of 50-100bar.
Preferably, in step 5, the addition amount of fresh pollen or fruit powder is 0.5-10% of the weight of the rice wine turbid juice, the inoculation amount of saccharomyces cerevisiae is 0.03-0.1% of the weight of the rice wine turbid juice, and the fermentation conditions are as follows: fermenting at 25-35 deg.C for 10-20 days, centrifuging the fermented wine juice to remove yeast mycelia, and filtering with membrane with pore diameter of 0.2-0.4 μm to remove impurities to obtain rice wine clear juice containing natural flower and fruit fragrance.
Preferably, in step 6, mixing 5-10 parts by weight of rice wine turbid juice and 20-80 parts by weight of rice wine clear juice to obtain base materials with different sugar degrees, controlling the sugar degree of the base materials within the range of 16-24Brix, adding 1-5% of flower and fruit extract liquid in the base materials, deeply fermenting at 10-15 ℃, inoculating aroma-producing yeast at 0.02-0.03% of the weight of the base materials, and standing the fermentation liquid at 0-4 ℃ for 1-3 days to obtain rice wine juice.
The invention also provides a mixed rice wine juice which is prepared by the production process of the compound rice wine juice.
The invention also provides application of the mixed rice wine juice, wherein at least one of plant pigment and spirit is added into the mixed rice wine juice and mixed uniformly to obtain the prepared wine with the alcoholic strength of 20-40 vol%, the plant pigment is purple sweet potato concentrated juice, the spirit is vodka, brandy or domestic high-degree white spirit, and the addition amount of the plant pigment is 0.02-0.04% of the weight of the rice wine juice.
The invention has the beneficial effects that:
1) In the production process, the glutinous rice is saccharified and fermented by using the distiller's yeast to obtain the rice wine turbid juice with the alcoholic strength of 0.5-2 vol%, the rice wine turbid juice is subjected to secondary fermentation by using saccharomycetes, and one or more freeze-dried fresh pollen or fruit powder is added in the fermentation process, so that the rice wine clear juice with higher alcoholic strength and natural flower and fruit fragrance is obtained, and the alcoholic strength of the rice wine clear juice can reach 6-12 vol%.
2) The mixed liquor of the rice wine turbid juice, the rice wine clear juice and the fruit or flower extracted juice is subjected to deep fermentation, so that the alcoholic strength and the smooth taste of the whole rice wine can be improved, the alcoholic strength of the rice wine juice is further improved to 8-12% VOL, and the content of soluble solids of the rice wine juice is reduced; by controlling the content of soluble solid in the fermentation process, the fermentation process can be effectively controlled, the bitterness caused by the increase of the alcoholic strength due to excessive fermentation is avoided, the sour taste caused by the propagation of acetic acid bacteria is increased, and the sweet and delicious glutinous rice wine obtained by fermentation is ensured, so that the rice wine with stable taste and flavor is obtained;
3) According to the invention, the extracted juice, the rice wine turbid juice and the rice wine clear juice are blended into rice wine products with natural flavor, different flavor and different alcoholic strength according to different proportions, the obtained rice wine product has higher alcoholic strength, low sugar degree, sweet and delicious taste and natural flower and fruit fragrance, and the rice wine product can be directly drunk, so that the flavor of the rice wine product is enriched, and the application market of the rice wine product is widened;
4) The rice wine juice obtained in the application can be used as a raw material to be blended into a blended wine, for example, a rose rice wine product is added with the purple sweet potato concentrated juice and carbon dioxide gas with a GV value of 1.5-4 to prepare a sparkling rice wine product with natural fragrance, sweet taste and alcohol content of 1-6 vol%; or adding concentrated juice of purple sweet potato into the rose rice wine product to support the rose rice wine with bright rose color, and adding vodka, brandy and other foreign wine to prepare the rose wine with the alcoholic strength of 20-40 vol%, so that the method can obtain various types of prepared wine to meet the diversified demands of consumers.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
A production process of compound rice wine juice comprises the following steps:
step 1: preparing yeast: adding Polygonum hydropiper, ecliptae herba, folium Artemisiae Argyi, citrus leaf, flos Osmanthi Fragrantis and cortex Cinnamomi Japonici into semen oryzae, kneading, inoculating old distiller's yeast or pure rhizopus, culturing in dry environment of 25-32 deg.C for 3-4 days, and allowing white mycelium to grow on surface to obtain distiller's yeast; placing the obtained distiller's yeast in a cool and dry place to air dry for later use;
step 2: treating raw materials: polishing the surface of glutinous rice for fermentation by using a rice mill to reserve a core white part, cleaning and soaking the treated glutinous rice core white, and steaming to obtain rice for later use;
and step 3: preparing the flower and fruit extract: putting fruits or fresh flowers into water for extraction, reduced pressure distillation and filtration to obtain a flower and fruit extract for later use;
and 4, step 4: saccharification and fermentation: adding the distiller's yeast obtained in the step 1 into the rice obtained in the step 2, uniformly mixing, fermenting for 48-72h at 28-32 ℃ to obtain fermented wine liquid, and filtering the fermented wine liquid to obtain rice wine turbid juice for later use;
and 5: and (3) secondary fermentation: adding fresh pollen or fruit powder into the rice wine turbid juice, inoculating Saccharomyces cerevisiae, fermenting to obtain fermented wine juice, centrifuging, and filtering to obtain rice wine clear juice;
and 6: deep fermentation: mixing the rice wine turbid juice and the rice wine clear juice, adding the flower and fruit extract, mixing again to obtain a mixed solution, inoculating aroma-producing yeast to deeply ferment the mixture at a low temperature for 3-15 days, and standing the fermented solution to obtain the rice wine juice with stable taste and flavor.
In the step 1, the polygonum zeylanicum, the eclipta, the wormwood, the citrus leaves, the sweet osmanthus and the cassia are all powder, the powder is filtered by a 60-mesh filter screen, and the addition amount of each raw material is as follows: 100 parts of long-shaped rice flour, 3-5 parts of polygonum orientale, 1-2 parts of eclipta, 1-2 parts of wormwood, 1-2 parts of citrus leaves, 1-2 parts of osmanthus fragrans and 1-2 parts of cinnamon, wherein the addition amount of the old distiller's yeast or pure rhizopus is 0.3-0.7% of the weight of the long-shaped rice flour. Preferably, the old koji or pure rhizopus is added in an amount of 0.5% by weight of the indica rice flour.
In the step 2, when the glutinous rice is polished by a rice mill, polished epidermis accounts for 8-15% of the total volume of the glutinous rice, the proportion of the glutinous rice to water is 1. The steamed rice is ensured to be hard on the outside and soft on the inside, the better filling power of the whole body is ensured to be beneficial to subsequent fermentation, preferably, the ratio of the glutinous rice to the water is 1.
In the step 3, the ratio of the fruit or flower raw materials to water is 1-15, a sealed cold extraction method is adopted during extraction, and the extraction conditions are as follows: keeping the temperature at 5-15 ℃ for 12-24h, and carrying out reduced pressure distillation under the conditions that: vacuum degree of 0.08-0.1Mpa, temperature of 30-40 deg.C, and time of 30-40min, adopting two-stage filtration, coarse-filtering with 400-600 mesh filter, fine-filtering with ceramic membrane to obtain flower and fruit extractive solution with pore diameter of 0.2-0.5 μm.
In step 3, the fruit is at least one of grapes, lychees and passion fruits, and the fresh flowers are at least one of roses, sweet osmanthus flowers and chrysanthemum flowers.
In step 4, the addition amount of the distiller's yeast is 0.1-0.15% of the weight of the rice, a cloth bag type filter press is adopted to filter the fermented wine liquid, and a filter screen with 80-100 meshes is used for filtering, and the filtering pressure is 50-100bar.
In step 5, the addition amount of the fresh pollen or the fruit powder is 0.5 to 10 percent of the weight of the rice wine turbid juice, the inoculation amount of the saccharomyces cerevisiae is 0.03 to 0.1 percent of the weight of the rice wine turbid juice, and the fermentation conditions are as follows: fermenting at 25-35 deg.C for 10-20 days, centrifuging the fermented wine juice to remove yeast mycelia, and filtering with membrane with pore diameter of 0.2-0.4 μm to remove impurities to obtain rice wine clear juice containing natural flower and fruit fragrance. Preferably, the fermentation temperature is 30 ℃.
In step 6, mixing 5-10 parts by weight of rice wine turbid juice and 20-80 parts by weight of rice wine clear juice to obtain base materials with different sugar degrees, controlling the sugar degree of the base materials within the range of 16-24Brix, adding flower and fruit extract liquor which accounts for 1-5% of the weight of the base materials into the base materials, carrying out deep fermentation at the temperature of 10-15 ℃, inoculating aroma-producing yeast at the amount of 0.02-0.03% of the weight of the base materials, and standing the fermentation liquor at the temperature of 0-4 ℃ for 1-3 days to obtain rice wine. The whole alcoholic strength (alcoholic strength can reach 6-18 vol%) and smooth mouthfeel of the rice wine can be improved by submerged fermentation for 15-20 days, fermented fermentation liquor is placed at 0-4 ℃ for about 48 hours to promote wine body clarification, the content of soluble solid matters in the fermentation process is controlled by controlling the initial sugar degree of base materials, the fermentation process can be effectively controlled, bitter taste brought by excessive alcoholic strength improvement during fermentation is avoided, sour taste brought by acetic acid bacteria propagation is increased, the glutinous rice wine obtained by fermentation is guaranteed to be sweet and delicious, and the rice wine with stable mouthfeel and flavor is obtained.
The application of the mixed rice wine juice comprises the steps of adding at least one of plant pigment and spirit into the mixed rice wine juice, uniformly mixing to obtain the prepared wine with the alcoholic strength of 20-40 vol%, wherein the plant pigment is purple sweet potato concentrated juice, the spirit is vodka, brandy or domestic high-degree white spirit, and the addition amount of the plant pigment is 0.02-0.04% of the weight of the rice wine juice. The mixed rice wine juice prepared by the method can be directly drunk, and can also be drunk as prepared wine after plant pigment and high-alcohol are added; for example, the rose wine with alcohol content of 20-40 vol% can be prepared by adding 0.02-0.04% purple sweet potato concentrated juice into deeply fermented rose wine juice to obtain rose wine with bright rose color, adding vodka and brandy, or adding national high-degree Chinese liquor such as thatch, yanghe and wuliangye.
1. Preparation of rice wine cloudy juice
Example 1:
step 1: preparing yeast: adding 5 parts by weight of polygonum hydropiper, 2 parts by weight of eclipta, 2 parts by weight of wormwood, 2 parts by weight of citrus leaves, 2 parts by weight of sweet osmanthus and 2 parts by weight of cassia bark into 100 parts by weight of indica rice flour, kneading, inoculating 0.5 part by weight of old distiller's yeast or pure rhizopus, placing in a drying environment at 25-32 ℃ for culturing for 3-4 days, and after white mycelia grow out on the surface, placing the obtained distiller's yeast in a cool and dry place for airing for later use;
step 2: treating raw materials: polishing the surface of glutinous rice for fermentation by using a rice mill, wherein the removal amount accounts for about 10% of the total volume of the glutinous rice, reserving a core white part for subsequent fermentation, cleaning the treated glutinous rice core, soaking for 3-4h according to a material-water ratio of 1;
and 3, step 3: saccharification and fermentation: adding distiller's yeast 0.1-0.15 wt% of cooked rice, mixing, fermenting at 28-32 deg.C for 48-72 hr to obtain fermented wine, squeezing the fermented wine with bag press under 50-100bar pressure, and sieving with 80-100 mesh sieve to obtain saccharified rice wine juice.
2. Preparation of rice wine clear juice
Example 2:
and (3) secondary fermentation: adding lyophilized rose pollen (0.5-10.0 wt% of rice wine turbid juice) into the rice wine turbid juice of example 1, inoculating Saccharomyces cerevisiae (0.03-0.1 wt% of rice wine turbid juice), fermenting at 30 deg.C for 10-20 days, centrifuging the fermented wine juice to remove yeast mycelium, and membrane filtering (0.2-0.4 μm) to remove impurities to obtain rice wine clear juice containing natural flower and fruit fragrance.
3. Preparation of flower and fruit extract
Example 3:
preparing a flower and fruit extract: mixing rose raw materials and water according to a material-liquid ratio of 1:10-15, carrying out on-line sealed cold extraction on the flower-water mixture, extracting for 12-24h at the constant temperature of 10 ℃, then removing impurity parts through reduced pressure distillation and a 400-600 mesh filter, and finally filtering through a ceramic membrane to obtain flower-fruit extract liquor for later use.
4. Preparation of rice wine juice
A first series of schemes:
deep fermentation: selecting initial fermentation base materials (the rice wine turbid juice in the embodiment 1 and the rice wine clear juice in the embodiment 2 are mixed according to the proportion of 5-10 to 20-80 to obtain the base materials), controlling different initial fermentation sugar degrees to be 12Brix, 16Brix, 20Brix, 24Brix and 28Brix, synchronously adding rose extract liquid accounting for 5 percent of the weight of the base materials, inoculating aroma-producing yeast accounting for 0.05 percent of the weight of the base materials, carrying out third-stage fermentation at the low temperature of 20 ℃, and inoculating wine juice for 7 days through submerged fermentation to carry out flavor evaluation and physical and chemical determination.
The second series of schemes:
deep fermentation: selecting initial fermentation base materials (the turbid rice wine juice in the embodiment 1 and the clear rice wine juice in the embodiment 2 are mixed according to the proportion of 5-10 to 20-80 to obtain the base materials), controlling the initial fermentation sugar degree to be 20Brix, synchronously adding rose extract liquid accounting for 1 percent, 5 percent, 10 percent, 15 percent and 20 percent of the weight of the base materials, inoculating aroma-producing yeast accounting for 0.05 percent of the weight of the base materials, carrying out third-stage fermentation at the low temperature of 20 ℃, and inoculating wine juice for 7 days through submerged fermentation to carry out flavor evaluation and physicochemical measurement.
The third series of schemes:
deep fermentation: selecting initial fermentation base materials (the turbid rice wine juice in the embodiment 1 and the clear rice wine juice in the embodiment 2 are mixed according to the proportion of 5-10 to 20-80 to obtain the base materials), controlling the initial fermentation sugar degree to be 20Brix, synchronously adding rose extract liquid accounting for 5 percent of the weight of the base materials, inoculating aroma-producing yeast accounting for 0.01 percent, 0.02 percent, 0.03 percent, 0.04 percent and 0.05 percent of the weight of the base materials, carrying out third-stage fermentation at the low temperature of 20 ℃, inoculating wine juice through submerged fermentation for 7 days, and carrying out flavor evaluation and physicochemical measurement.
The series scheme is as follows:
deep fermentation: selecting initial fermentation base materials (the turbid rice wine juice in the embodiment 1 and the clear rice wine juice in the embodiment 2 are mixed according to the proportion of 5-10 to 20-80 to obtain the base materials), controlling the initial fermentation sugar degree to be 20Brix, synchronously adding rose extract liquid with the weight of 5 percent of the base materials, inoculating aroma-producing yeast with the weight of 0.05 percent of the base materials, respectively carrying out third-stage fermentation at the low temperature of 5 ℃, 10 ℃, 15 ℃, 20 ℃ and 25 ℃, and inoculating wine juice for 7 days through submerged fermentation to carry out flavor evaluation and physicochemical measurement.
The series scheme is as follows:
deep fermentation: selecting initial fermentation base materials (the rice wine turbid juice in the embodiment 1 and the rice wine clear juice in the embodiment 2 are mixed according to the proportion of 5-10 to 20-80 to obtain the base materials), controlling the initial fermentation sugar degree to be 20Brix, synchronously adding rose extract liquid accounting for 5 percent of the weight of the base materials, inoculating aroma-producing yeast accounting for 0.05 percent of the weight of the base materials, respectively carrying out third-stage fermentation at the low temperature of 20 ℃, and respectively inoculating wine juice through submerged fermentation for 3 days, 5 days, 7 days, 9 days and 11 days to carry out flavor evaluation and physical and chemical determination.
5. Flavor evaluation and physicochemical determination
The final product takes sense as a grading standard, and an orthogonal test with initial fermentation sugar degree, fermentation time, flower and fruit extract adding amount and fermentation temperature as process parameters is designed according to a single-factor test, so that the optimal process is finally determined. The flavor evaluation is carried out in a label-off blind evaluation mode, 10 highly qualified evaluation personnel are organized to test and drink the flavor from different sensory items (see table 1) for scoring, and finally the total score is calculated in a totaling mode.
Table 1: sensory Scoring Standard
Table 2: flavor evaluation and physicochemical measurement results of rice wine juice
6. Preparation of optimized scheme and sensory and physicochemical test
Preparation of the optimized examples:
deep fermentation: selecting initial fermentation base materials (the turbid rice wine juice in the embodiment 1 and the clear rice wine juice in the embodiment 2 are mixed according to the proportion of 5-10 to 20-80 to obtain the base materials), controlling the initial fermentation sugar degree to be 24Brix, synchronously adding rose extract liquid accounting for 4 percent of the weight of the base materials, inoculating aroma-producing yeast accounting for 0.02 percent of the weight of the base materials, carrying out third-stage fermentation at the low temperature of 10 ℃, inoculating wine juice through deep fermentation for 9 days to carry out flavor evaluation and physical and chemical determination.
The evaluation and physicochemical test results of the optimized examples are shown in table 3:
table 3: test results of the optimized embodiments
7. Preparation of prepared wine
Preparing a first wine: the rose rice wine juice of the optimized embodiment is selected, and the purple sweet potato concentrated juice accounting for 0.02-0.04% of the weight of the rice wine juice is added to prepare the rose rice wine with bright rose red color, and simultaneously, the foreign wine such as vodka or brandy is added to prepare the rose wine with the alcoholic strength of 20-40 percent VOL.
Preparing a second wine: selecting the rose rice wine juice of the optimized embodiment, adding the purple sweet potato concentrated juice accounting for 0.02-0.04% of the weight of the rice wine juice, and simultaneously adding carbon dioxide gas with the GV value of 1.5-4.0 to prepare the sparkling rice wine product with natural fragrance, sweet taste and 1-6 vol% of alcoholic strength.
It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A production process of compound rice wine juice is characterized in that: the method comprises the following steps:
step 1: preparing yeast: adding Polygonum hydropiper, ecliptae herba, folium Artemisiae Argyi, citrus leaf, flos Osmanthi Fragrantis and cortex Cinnamomi Japonici into semen oryzae, kneading, inoculating old distiller's yeast or pure Rhizopus, placing in dry environment of 25-32 deg.C, culturing for 3-4 days, and obtaining distiller's yeast for use after white mycelium grows out on the surface;
step 2: raw material treatment: polishing the surface of glutinous rice for fermentation by using a rice mill to reserve a core white part, cleaning and soaking the treated glutinous rice core white, and steaming to obtain rice for later use;
and step 3: preparing the flower and fruit extract: putting the fruit or flower raw materials into water for extraction, reduced pressure distillation and filtration to obtain a flower and fruit extract for later use;
and 4, step 4: saccharification and fermentation: adding the distiller's yeast obtained in the step 1 into the rice obtained in the step 2, uniformly mixing, fermenting for 48-72h at the temperature of 28-32 ℃ to obtain fermented liquor, and filtering the fermented liquor to obtain rice wine turbid juice for later use;
and 5: and (3) secondary fermentation: adding fresh pollen or fruit powder into the rice wine turbid juice, inoculating Saccharomyces cerevisiae, fermenting to obtain fermented wine juice, centrifuging, and filtering to obtain rice wine clear juice;
and 6: deep fermentation: mixing the rice wine turbid juice and the rice wine clear juice, adding the flower and fruit extract, mixing again to obtain a mixed solution, inoculating aroma-producing yeast to deeply ferment the mixture at a low temperature for 3-15 days, and standing the fermented solution to obtain the rice wine juice with stable taste and flavor.
2. The process for producing the composite rice wine juice according to claim 1, wherein the process comprises the following steps: in the step 1, the polygonum zerumbet, the eclipta, the wormwood, the citrus leaves, the sweet osmanthus and the cassia bark are all powder, the powder is filtered by a 60-mesh filter screen, and the addition amount of each raw material is as follows: 100 parts of indica rice flour, 3-5 parts of polygonum hydropiper, 1-2 parts of eclipta, 1-2 parts of wormwood, 1-2 parts of citrus leaves, 1-2 parts of sweet osmanthus and 1-2 parts of cassia bark, wherein the addition amount of the old distiller's yeast or pure rhizopus is 0.3-0.7% of the weight of the indica rice flour.
3. The production process of the compound rice wine juice according to claim 1, which is characterized in that: in the step 2, when the glutinous rice is polished by a rice mill, polished surface skin accounts for 8-15% of the total volume of the glutinous rice, when the glutinous rice is soaked, the proportion of the glutinous rice to water is 1:2.5-4, the soaking time is 3-4h, the rice-water mixture is steamed by an evaporator, the steam temperature is controlled to be 100-105 ℃ when the rice is steamed, the steaming time is 20-50min, and the steamed rice is hard outside and soft inside.
4. The production process of the compound rice wine juice according to claim 1, which is characterized in that: in the step 3, the ratio of the fruit or flower raw materials to water is 1-15, a sealed cold extraction method is adopted during extraction, and the extraction conditions are as follows: keeping the temperature at 5-15 ℃ for 12-24h, and carrying out reduced pressure distillation under the conditions of: vacuum degree of 0.08-0.1Mpa, temperature of 30-40 deg.C, and time of 30-40min, adopting two-stage filtration, coarse-filtering with 400-600 mesh filter, fine-filtering with ceramic membrane to obtain flower and fruit extractive solution with pore diameter of 0.2-0.5 μm.
5. The process for producing the composite rice wine juice according to claim 1, wherein the process comprises the following steps: in step 3, the fruit is at least one of grapes, lychees and passion fruits, and the fresh flowers are at least one of roses, sweet osmanthus flowers and chrysanthemum flowers.
6. The production process of the compound rice wine juice according to claim 1, which is characterized in that: in step 4, the addition amount of the distiller's yeast is 0.1-0.15% of the weight of the rice, a cloth bag type filter press is adopted to filter the fermented wine liquid, and a filter screen with 80-100 meshes is used for filtering, and the filtering pressure is 50-100bar.
7. The production process of the compound rice wine juice according to claim 1, which is characterized in that: in step 5, the addition amount of the fresh pollen or the fruit powder is 0.5 to 10 percent of the weight of the rice wine turbid juice, the inoculation amount of the saccharomyces cerevisiae is 0.03 to 0.1 percent of the weight of the rice wine turbid juice, and the fermentation conditions are as follows: fermenting at 25-35 deg.C for 10-20 days, centrifuging the fermented wine juice to remove yeast mycelia, and filtering with membrane with pore diameter of 0.2-0.4 μm to remove impurities to obtain rice wine clear juice containing natural flower and fruit fragrance.
8. The process for producing the composite rice wine juice according to claim 1, wherein the process comprises the following steps: in step 6, mixing 5-10 parts by weight of rice wine turbid juice and 20-80 parts by weight of rice wine clear juice to obtain base materials with different sugar degrees, controlling the sugar degree of the base materials within the range of 16-24Brix, adding flower and fruit extract liquor which accounts for 1-5% of the weight of the base materials into the base materials, carrying out deep fermentation at the temperature of 10-15 ℃, inoculating aroma-producing yeast at the amount of 0.02-0.03% of the weight of the base materials, and standing the fermentation liquor at the temperature of 0-4 ℃ for 1-3 days to obtain rice wine.
9. A mixed rice wine juice is characterized in that: prepared by the production process of the compound rice wine juice of any one of claims 1-8.
10. The application of the mixed rice wine juice is characterized in that: the blended rice wine as set forth in claim 9, wherein the alcoholic strength of the blended wine is 20-40% vol/vol as obtained by adding at least one of a vegetable pigment and a spirit, wherein the vegetable pigment is a concentrated juice of purple sweet potato, the spirit is vodka, brandy or domestic high-degree liquor, and the vegetable pigment is added in an amount of 0.02-0.04% by weight based on the weight of the rice wine.
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