CN1231332A

CN1231332A - Radish wine and brewing process thereof

Info

Publication number: CN1231332A
Application number: CN 99116072
Authority: CN
Inventors: 施翼
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-02-14
Filing date: 1999-02-14
Publication date: 1999-10-13

Abstract

The formula of the radish wine contains radish juice, glutinous rice, lonicera flower and chrysanthemum flower in ratio of 120 : 100 : 1 : 2; said radish wine has 16-22 percent alcohol, sweetness of 0.8-1.2 g/100 ml, and total acidity less than 0.55g/100 ml. Its production method includes the following steps: soaking rice, steaming rice, saccharinization, fermentation, press-filtering and canning. Said product is clear and transparent, possesses amber colour and palatable taste, and has the functions of clearing heat away, removing toxic material, moistening the ung, suppressing cough and nourishing the stomach, etc..

Description

Radish wine and working method thereof

The invention belongs to the health promoting wine processing technique field.

Radish, tender and crisp sweet refreshing, juice delicate flavour U.S. has strengthening spleen and nourishing stomach, moistens the lung and relieve the cough, effect such as clearing heat and detoxicating, the diuresis of quenching one's thirst, and is liked by popular.

The object of the present invention is to provide a kind of radish wine with radish health-care effect.

Radish wine of the present invention is made up of radish juice, glutinous rice, Japanese Honeysuckle, chrysanthemum, and the ratio of each component is a radish juice: glutinous rice: Japanese Honeysuckle: chrysanthemum=120: 100: 1: 2;

Alcoholic strength: 16 °～32 °:

Sugariness: 0.8---1.2g/100ml;

Total acid:＜0.55g/100ml;

Color and luster is amber, and is limpid transparent.

The production method of above-mentioned radish wine is: soak rice-steamed rice-saccharification-fermentation-press filtration, can is made: specifically undertaken by following processing requirement and step:

1, soaks rice: the glutinous rice of selecting pure white to handle, cold water dipping 2 days.

2, steamed rice; Steam atmospheric cooking 30 minutes in the digestion process, sprays about 60 ℃ hot water and copies meal, reaches the requirement of " outer hard interior soft, interior nothing is given birth to the heart, loosens not stick with paste, and is mashed thoroughly and not, uniformity ".

3, saccharification: the rice that cooks is through water-cooled to 50, again through air-cooled to 34 ℃, promptly add 1---2% head mold song (to the glutinous rice weight ratio, down with), 0.5% saccharifying enzyme, uniform mixing, the product temperature control is at 26～28 ℃, fell cylinder 10---20 hour, the product temperature rises gradually, and is controlled at below 40 ℃.Adding radish juice after 36 hours ferments.

4, the filtration of squeezing the juice of fresh and tender radish is got in fermentation, and scalding is when being cooled to 30 ℃, 120% adding by the glutinous rice material quantity is fermented, after 24 hours, interpolation SHENGXIANG yeast nutrient solution, Japanese Honeysuckle, chrysanthemum extract liquid mix fermentation, and the product temperature control is at 22---25 ℃.

5, press filtration, can; Ferment after 10 days, carry out press filtration through plate and frame(type)filter press, the liquid of filling a wine cup for is heated to 70---75 ℃, sterilize and in vat, clarified 2---3 days after 20 minutes, draw supernatant liquor, be dispatched to 16 °-32 ° and adjust acidity less than 0.55g/100ml, sugariness 0.8---1.2g/100ml with alcohol, after silicon was irritated native filter filtration, can formed again.

One of embodiment of the invention: 200 jin in the glutinous rice that the pure white of learning from else's experience is handled, cold water dipping 2 days picks up and dries, and uses steam atmospheric cooking 30 minutes, and 60 ℃ of hot water of spray are copied meal in the digestion process.The rice water that cooks is chilled to 50 ℃, again through air-cooled to 34 ℃, promptly add bent and 0.5% saccharifying enzyme (being weight ratio) of 1.5% head mold to glutinous rice, mix is even, the product temperature control is formed on 26 ℃, the cylinder 16 hours of falling is controlled in 38 ℃.In the time of 36 hours, squeeze 240 jin of fresh and tender radish juice, scalding is cooled to 30 ℃, adds in the above-mentioned glutinous rice and ferments; Ferment after 24 hours, add the SHENGXIANG yeast nutrient solution and reach 2 jin of extractions of Japanese Honeysuckle juice in right amount, chrysanthemum extracts juice for 4 jin, carries out mixed fermentation, and the product temperature control is at 23 ℃.Fermented 12 days, and filtered, again liquid is heated to 72 ℃, sterilized 20 minutes through plate and frame(type)filter press, clarification is 2 days in vat, draws supernatant liquor, transfers to 20 ° with alcohol, adjust acidity in 0.5g/100ml, adjust sugariness, filter the back with diatomite filter and pack warehouse-in in 1.0g/100ml.

Products obtained therefrom of the present invention has strengthening spleen and nourishing stomach, moistens the lung and relieve the cough, effect such as clearing heat and detoxicating.It is amber that color and luster is, and the positive delicate fragrance of taste pure is the body-building good merchantable brand of the modern life in order to go with rice or bread.

Claims

1, a kind of radish is spilt, and it is characterized in that being made up of radish juice, glutinous rice, Japanese Honeysuckle, chrysanthemum, and each component ratio is: radish juice: glutinous rice: Japanese Honeysuckle: chrysanthemum=120: 100: 1: 2;

Alcoholic strength: 16 °---32 °;

Sugariness: 0.8---1.2g/100ml:

Total acid:＜0.55g/100ml

Color and luster is amber, and is limpid transparent.

2, the described radish of a kind of claim 1 working method of spilling is characterised in that according to following processing requirement and step and carries out:

(1) soaks rice: select glutinous rice, cold water dipping 2 days through the pure white processing;

(2) steamed rice: steam atmospheric cooking 30 minutes, 60 ℃ of left and right sides hot water of sprinkling are copied meal in digestion process, require rice " outer hard interior soft, interior nothing is given birth to the heart, loosens not stick with paste mashed thoroughly and not, uniformity ";

(3) saccharification: the rice water-cooled to 50 of boiling ℃, again through air-cooled to 34 ℃, promptly add 1～2% head mold song (to the glutinous rice weight ratio, down with), 0.5% saccharifying enzyme, mix is even, the product temperature control is formed on 26～28 ℃; Fall cylinder 10～20 hours, the product temperature rises gradually, and the product temperature should be controlled at below 40 ℃, after 36 hours, adds radish juice and ferments:

(4) fermentation: choose fresh and tender radish, the filtration of squeezing the juice, scalding when being cooled to 30 ℃, ferments by 120% adding of glutinous rice amount; Ferment after 24 hours, add SHENGXIANG yeast nutrient solution and Japanese Honeysuckle, chrysanthemum extract liquid, mix fermentation, the product temperature control is formed on 22 ℃～25 ℃;

(5) press filtration, can: ferment after 10 days, utilize plate and frame(type)filter press to carry out press filtration, the liquid of filling a wine cup for is heated to 70～75 ℃, sterilize and in vat, clarified 2-3 days after 20 minutes, draw supernatant liquor, transfer to 16 °～32 ° with alcohol, and adjust acidity less than 0.55g/100ml, adjust sugariness in 0.8-1.2g/100ml, after filtering with diatom scholar filter, the can warehouse-in.