CN1169469A - Semi-solid thick wine and production technology thereof - Google Patents
Semi-solid thick wine and production technology thereof Download PDFInfo
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- CN1169469A CN1169469A CN 96118710 CN96118710A CN1169469A CN 1169469 A CN1169469 A CN 1169469A CN 96118710 CN96118710 CN 96118710 CN 96118710 A CN96118710 A CN 96118710A CN 1169469 A CN1169469 A CN 1169469A
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- thick wine
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- wine
- solid thick
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Abstract
The present invention relates to a semi-solid thick wine and its new production process. Its technical key is characterized by organically adding concentration process to the traditional thick wine production process, i.e, using thin-film concentration method ot concentrate homogenate and remove a lot of water content, and blending one with high-quality fermented glutinous rice ot obtain the invented semi-solid thick wine. Said invented product comprises (wt%) solids 50-55 (in which total sugar is 20-25), ethyl alcohol (20 deg. C) 15-20, total acid less than or equal to 2, amino acid greater tnan or equal to 0.15, and water 25-35. On the basis of that it doesn't affect original flavour of the thick wine, it is favourable for storage and transportation. When drinking, it has no need of secondary heating only is mixed with boiling water uniformly, it can be drunk.
Description
The present invention relates to a kind of drinks and production technique thereof, particularly a kind of semi-solid thick wine and new process of production thereof.
Thick wine is the traditional famous and precious drink of China, with the quality glutinous rice is raw material, adopt the traditional technology fermentation to form, wherein contain 18 seed amino acids, multivitamin and other nutritive ingredients, only about 5 degree, the outward appearance breast is white as a jade for ethanol content, the soft fragrance of mouthfeel, non-stimulated flavor, old children is all suitable, is a kind of pure natural fermented beverage.But for a long time, thick wine is continued to use ancient traditional technology production always, because gordian techniquies such as anticorrosion and precipitation fail to solve, makes its bottling, preservation, transportation and suitability for industrialized production be subjected to serious obstruction, can only adopt workshop-based production few products, and sold the same day.Its work efficiency is low, labour intensity is big, can not meet the need of market.China's patent " the anti-precipitation of thick wine, anticorrosion, bottling production technique " (87107684.5) has solved the problems referred to above, basically realized the industrialization that thick wine is produced, and released multiple product, as barreled, bottled, tinned thick wine etc., than the traditional thick wine and the big Great Leap Forward of production technique thereof one step.Yet still there is certain weak point up to more than 80% in the water content in this thick Wine in preserving transportation, shorter as the quality guaranteed period, have only quality guaranteed period of half a year, long-distance transportation difficulty etc., and existing thick wine is when drinking, need after the heating can, very inconvenient.
The purpose of this invention is to provide a kind of semi-solid thick wine and new process of production thereof, on traditional production technique basis, increase and concentrate and blending process, remove a large amount of moisture content in the thick wine, form a kind of be beneficial to preservation, transportation, and the semi-solid thick wine of conveniently drinking, fully overcome the deficiencies in the prior art.
The main component and the weight percent thereof of semi-solid thick wine of the present invention are: 1. solid substance 50-55 (wherein total reducing sugar (in sucrose) is 20-25); 2. ethanol (20 ℃) 15-20; 3. total acid (in lactic acid)≤2; 4. amino acid 〉=0.15; 5. water 25-35.Manufacture craft of the present invention: 1. fermentation: adopt traditional zymotechnique, select quality glutinous rice, (12-18 hour) soaked in screening, and last cage steams (40 minutes), dashes with cold water and drenches to below 35 ℃, admixes distiller's yeast (0.5-1%), in 30 ± 2 ℃ of fermentations 7 days; 2. homogenate: the fermented glutinous rice that ferments is become homogenate with hollander, milling treatment of colloid, remove schlempe; 3. concentrate: utilize the thin film concentration method that homogenate is condensed into solid, remove 90% above moisture; 4. blend: work in-process after will concentrating add natural perfumes (as soak solution 0.2-0.3% such as sweet osmanthus, roses) and high-quality fermentation wine (enriched material: fermented glutinous rice=1: 3) get final product the different work in-process of local flavor; 5. sterilization: adopt the conventional method sterilization, work in-process are heated to 90-100 ℃, got final product in 30-40 minute; 6. pack: because semi-solid thick wine moisture content of the present invention is 1/3rd of an existing thick wine, therefore, its packing not only can adopt bottled, barreled, tinned, also can adopt plastics packed, makes the packaged form that plurality of specifications is convenient to transport.When drinking, the boiling water that pours about 4 times with a small amount of semi-solid thick wine stirs evenly promptly drinkable.
Advantage of the present invention and positively effect: semi-solid thick wine 1. of the present invention thick wine with traditional on component content is completely different, its water content is far below prior art, not only increased the quality guaranteed period (approximately the quality guaranteed period can be brought up to more than 1 year) of product, be convenient to transportation and drink, and the original wind that does not influence thick wine is hidden; 2. adopt Technologies such as modern colloidal mill, thin film concentration method in the production technique, work efficiency height, cost are low, with short production cycle; 3. the present invention is a semi-solid, makes the packed form of plastics on the packaging, is more conducive to suitability for industrialized production and market sale.
Claims (2)
1, a kind of semi-solid thick wine is characterized in that: the main component of semi-solid thick wine and weight percent content thereof are respectively 1. solid substance 50-55 (wherein total reducing sugar (in sucrose) is 20-25); 2. ethanol (20 ℃) 15-20; 3. total acid (in lactic acid)≤2; 4. amino acid 〉=0.15; 5. water 25-35.
2, a kind of new process of production of semi-solid thick wine, it is characterized in that: after traditional processing technology fermentation, homogenate, utilize the thin film concentration method that homogenate is condensed into solid state, remove 90% above moisture, add natural perfume (as soak solution 0.2-0.3% such as sweet osmanthus, roses) and high-quality fermentation wine (enriched material: fermented glutinous rice=1: 3) blend and form again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118710A CN1069922C (en) | 1996-06-24 | 1996-06-24 | Semi-solid thick wine and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118710A CN1069922C (en) | 1996-06-24 | 1996-06-24 | Semi-solid thick wine and production technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1169469A true CN1169469A (en) | 1998-01-07 |
| CN1069922C CN1069922C (en) | 2001-08-22 |
Family
ID=5125277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96118710A Expired - Fee Related CN1069922C (en) | 1996-06-24 | 1996-06-24 | Semi-solid thick wine and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1069922C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102480991A (en) * | 2009-06-19 | 2012-05-30 | 蒂亚吉奥大不列颠有限公司 | A slush |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073206A (en) * | 1992-12-31 | 1993-06-16 | 汉中师范学院 | Technique for producing black rice thick wine |
| CN1090323A (en) * | 1992-12-31 | 1994-08-03 | 汉中师范学院 | The production technique of black rice thick wine and black rice thick wine |
-
1996
- 1996-06-24 CN CN96118710A patent/CN1069922C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102480991A (en) * | 2009-06-19 | 2012-05-30 | 蒂亚吉奥大不列颠有限公司 | A slush |
| CN102480991B (en) * | 2009-06-19 | 2014-01-22 | 蒂亚吉奥大不列颠有限公司 | A slush |
| US11814611B2 (en) | 2009-06-19 | 2023-11-14 | Diageo Great Britain Ltd. | Slush |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1069922C (en) | 2001-08-22 |
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