CN1247224A - Formula and process for making low-caloricity health-care nutritive rice wine - Google Patents
Formula and process for making low-caloricity health-care nutritive rice wine Download PDFInfo
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- CN1247224A CN1247224A CN 98113690 CN98113690A CN1247224A CN 1247224 A CN1247224 A CN 1247224A CN 98113690 CN98113690 CN 98113690 CN 98113690 A CN98113690 A CN 98113690A CN 1247224 A CN1247224 A CN 1247224A
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Abstract
A low-caloricity health-care nutritive rice wine is made up of rice wine, fruit and refined konjak starch through brewing rice wine, preparing fruit material and the solution of refined konjak starch, proportional mixing, sterilization and packing. Its advantages are high nutritive value of rice wine, rich vitamines and glucomannan, low caloricityand agreeable taste.
Description
The present invention relates to prescription and manufacture method thereof that a class has the rice wine of nutrient health-care function, they are to be main raw material with rice wine, fresh fruit, konjaku powder, form through allotment, sterilization and packing.Belong to food and dietary supplements technical field.
Rice wine also claims fermented glutinous rice or few poor, be with glutinous rice, more meter or glutinous millet, millet, black rice etc. form through fermentation.Be a kind ofly serve the meals, the traditional flavor food of drink, seasoning three usefulness, delicious pure and sweet, the aroma of slightly wafing.Rice wine contains rich nutrient substances, and tonifying Qi is enriched blood, and regulates channels and activates collateral, and the food method is various, and the summer in winter is all suitable.Rice wine has edible basis among the people widely in China, liked by men and women, old and young, and particularly the women impels the indispensable excellent tonic product of physical rehabilitation postpartum.
Contain abundant konjac glucomanna in the konjaku, have following several trophology effect: (1) improves the sugar tolerance effect; (2) the normalizing effect of cholesterol metabolic; (3) suppress toxic effect; (4) suppress large bowel cancer incidence effect.As a kind of foodstuff fibre, multiple efficacies such as konjaku has anti-cancer, controls cancer, fat-reducing, treatment constipation also has auxiliary curative effect preferably to digestive system, thereby be called as " stomach street cleaner ", and has been made into various food.The konjaku powder that China produces is also found a good sale in states such as South East Asia, Japan.
Contain abundant vitamins C in the fresh fruit, vitamins C also has special efficacy to preventing and treating atherosclerosis, coronary heart disease and Intracerebral hemorrhage except that preventing the vitamin C deficiency more.Vitamins C also can check the generation of strong carcinogen nitrosamine in vivo, the activity of certain enzyme that produces during the destruction of cancer cells hyperplasia, even to make the cancerous cell transformation that has generated be normal cell.Fruit is again the good food source of vitamin A.Studies confirm that in a large number vitamin A and epithelium cancer such as lung cancer, cancer of the stomach, intestinal cancer, liver cancer, breast cancer, pancreas cancer and prostate cancer etc. all have substantial connection, have the malignant cell that to develop to cancer cells and revert to Normocellular effect.Various fruit all contain Mierocrystalline cellulose and pectin, and these have the material of metabolic characteristic, to improving constipation and treating illness such as hemorrhoid, Varicose veins of lower extremity, hypertension, hypercholesterolemia and colorectal carcinoma the function that can not be ignored are arranged all.List the edible and pharmaceutical use of more than 100 kind of fruit in the Compendium of Material Medica.Be used for relieving cough and reducing sputum clearing lung-heat as pears; The apple astringing to arrest diarrhea relaxes bowel; The banana moistening lung to loosen bowel, invigorating the spleen ends dysentery; The citrus regulating qi-flowing for strengthening spleen is eliminating dampness and eliminating phlegm; The lichee blood yiqi, beauty's color.
The objective of the invention is to make full use of rice wine, konjaku, nutrition of fruits and tonic effect, a kind of low-caloricity health-care nutritive rice wine beverage formula and manufacture method thereof are provided.
Above-mentioned purpose of the present invention is achieved in that
One, a kind of low-caloricity health-care nutritive rice wine mainly consists of rice wine, konjaku powder, fruit, and the proportioning of its major ingredient is:
8～12 parts of rice wine base-materials;
0.1 60～80 parts of～0.4% konjaku powder solution;
0～12 part of fruit.
The content of regulating konjaku powder in the rice wine with pure water in order further to improve the mouthfeel of rice wine, prolongs its quality guaranteed period 0.1～0.4%, also can add additives such as an amount of sweeting agent, sanitas and spices in rice wine.
Two, the manufacture method of low-caloricity health-care nutritive rice wine:
1, the acquisition of rice wine base-material
Selecting glutinous rice for use is raw material, and at room temperature (20～30 ℃) soaked 3～6 hours.Under 100～120 ℃ of temperature, soaked raw material is put into Zhen steamed 15～30 minutes, be not as the criterion cannot cook mashedly grain.The raw material that cooks is drenched from top to bottom with cold water, and the water that the bottom is oozed out down drenches again, treat temperature drop to～30 ℃ the time, admix koji, 24～32 ℃ of temperature bottom fermentations 24～36 hours, until pure the getting final product of rice wine sweet wine flavor.
2, the preparation of konjaku powder solution
Get pure water, the ratio in 0.1～0.4% adds konjaku powder (wherein the content of glucomannan is more than 70%).Konjaku powder adds under the condition of continuously stirring, and aqueous temperature is 30～100 ℃, and the time is 0.5～3 hour.
3, processing fruits
All kinds of fruit are through cleaning, peeling, stoning, stripping and slicing, and the piece grain that is processed into diameter and is 2～20 millimeters is standby.
4, batching
Get 8～12 rice wine, under agitation, add 60～80 parts konjaku powder solution.0～12 part fruit is added in the above-mentioned konjaku rice wine, add 0.05～0.2% corresponding fruit essence spices simultaneously, an amount of sweeting agent, 0.03～0.1% sanitas, an amount of stablizer stirs.
5, sterilization and packing
Utilize pasteurization that wine juice is carried out sterilising treatment, its treatment temp is 70～75 ℃ (keeping 30 minutes), with the rice wine that sterilization is heavy clear after the handling packaging final prod of bottling under aseptic condition.
In the rice wine of nutrient health-care function of the present invention, the sweeting agent of use can be natural sucrose, honey, glucose etc., also can use substitute sweetener, to reduce the food heat.Sweeting agent comprises glycitols (for example Xylitol, sorbyl alcohol, N.F,USP MANNITOL, maltose alcohol), glycoside (for example Momordia grosvenori aglycone, liquirtin, stevioside glycosides), alcoxyl aromatic series sweeting agent (for example phyllodulcin, naringin dihydrochalcone, neohesperidin dihydrochalcone), dipeptide sweetener class (for example L-phenylalanine methyl ester, L-hydrogenation of benzene alanine methyl ester, aspartoyl amino acid sodium etc.), protein-based sweeting agent and polyose sweeting agent etc.
The fruit that uses among the present invention is mainly fresh fruit, also can use fruit can or dry fruit.These fruit comprise peach, pears, banana, pineapple, lichee, longan, watermelon, apricot, grape, hami melon, apple, mango, Kiwifruit, mandarin orange, tangerine, orange, shaddock, persimmon, jujube, cherry, strawberry, red bayberry, loquat, hawthorn etc.
In the rice wine of nutrient health-care function of the present invention, the sanitas of use can be phenylformic acid, Sodium Benzoate, p-Hydroxybenzoate, Sorbic Acid, potassium sorbate, calcium propionate etc.
The technique effect that adopts technical scheme of the present invention to reach:
The present invention has added foodstuff fibre-konjaku powder on the basis that keeps original rice wine nutritive value, substitute food thickenig agent commonly used, has not only reduced the sugar degree of original rice wine, and has had clammy mouthfeel.The present invention on the basis of sweet taste, has added all kinds of fruit of rich vitamin keeping original rice wine sweet-smelling, makes more pure and mild, the different fruit flavouring of mouthfeel, more near natural flavor.The sugar part that has overcome original rice wine is too high, and nutrition is single, drinks how easily to cause the heat surplus, makes shortcomings such as the people gets fat.Be a kind of nutritive health-care and delicious novel drink of integrating, will have extensive market prospects.Use the important prescription of various fruit in the present invention's prescription, increase vitamin contents and other nutritive ingredient as rice wine.Compare with the rice wine of selling in the market, have more outstanding quality, taste and nutrition.
Health-care nutritive rice wine of the present invention is suitable for multiple packaged form, and for example pop can, vial, plastic wrapping etc. help mass production, transportation, storage and instant.
Below in conjunction with specific embodiment technical scheme of the present invention is further described:
Embodiment 1: the preparation of pineapple rice wine
10 kilograms in glutinous rice, at room temperature (25 ℃) soaked 5 hours.Soaked raw material is put into Zhen steamed 30 minutes, be not as the criterion cannot cook mashedly grain.The raw material that cooks is drenched from top to bottom with cold water, and the water that the bottom is oozed out down drenches again, treats that temperature drops to～30 ℃ the time, plays the part of into koji, 30 ℃ of temperature bottom fermentations 24 hours, until pure the getting final product of rice wine sweet wine flavor.
Get 10 times of amount pure water of rice wine, the ratio in 0.2% adds konjaku powder (wherein the content of glucomannan is more than 70%).Konjaku powder adds under the condition of continuously stirring, and aqueous temperature is 50 ℃, and the time is 2 hours.
Under agitation, adding rice wine and konjaku powder solution, is that 5 millimeters pineapple particle adds in the above-mentioned konjaku rice wine in 8% ratio with being processed into diameter, add 0.05% corresponding flavoring pineapple essence simultaneously, sweeting agent, 0.05% potassium sorbate preservative stirs.
Utilize pasteurization that pineapple rice wine is carried out sterilising treatment, its treatment temp is 75 ℃ (keeping 30 minutes), with the rice wine that sterilization is heavy clear after the handling packaging final prod of bottling under aseptic condition.
Embodiment 2: the preparation of lichee rice wine
10 kilograms in glutinous rice is pressed the operation of embodiment 1 method, until pure the getting final product of rice wine sweet wine flavor.
Embodiment 1 operation is pressed in the preparation of konjaku powder solution.Konjaku powder content is 0.22%.
Under agitation, adding rice wine and konjaku powder solution, is that 3 millimeters lichee particle adds in the above-mentioned konjaku rice wine in 6% ratio with being processed into diameter, add 0.08% corresponding lychee flavor simultaneously, sweeting agent, 0.05% potassium sorbate preservative stirs.
Utilize pasteurization that lichee rice wine is carried out sterilising treatment, its treatment temp is 70 ℃ (keeping 30 minutes), with the rice wine that sterilization is heavy clear after the handling packaging final prod of bottling under aseptic condition.
Embodiment 3: the preparation of mango rice wine
10 kilograms in glutinous rice is pressed the operation of embodiment 1 method, until pure the getting final product of rice wine sweet wine flavor.
Embodiment 1 operation is pressed in the preparation of konjaku powder solution.Konjaku powder content is 0.18%.
Under agitation, adding rice wine and konjaku powder solution, is that 5 millimeters mango particle adds in the above-mentioned konjaku rice wine in 7% ratio with being processed into diameter, add 0.06% corresponding mango essence simultaneously, sweeting agent, 0.05% potassium sorbate preservative stirs.
Utilize pasteurization that mango rice wine is carried out sterilising treatment, its treatment temp is 73 ℃ (keeping 30 minutes), with the mango rice wine that sterilization is heavy clear after the handling packaging final prod of bottling under aseptic condition.
Embodiment 4: the preparation of konjaku rice wine
10 kilograms in glutinous rice is pressed the operation of embodiment 1 method, until pure the getting final product of rice wine sweet wine flavor.
Embodiment 1 operation is pressed in the preparation of konjaku powder solution.Konjaku powder content is 0.25%.
Under agitation, add rice wine and konjaku powder solution, add 0.06% corresponding essence simultaneously, sweeting agent, 0.05% potassium sorbate preservative stirs.
Utilize pasteurization that konjaku rice wine is carried out sterilising treatment, its treatment temp is 75 ℃ (keeping 30 minutes), with the mango rice wine that sterilization is heavy clear after the handling packaging final prod of bottling under aseptic condition.
Claims (4)
1. low-caloricity health-care nutritive rice wine is characterized in that it mainly is made up of rice wine, konjaku powder, fruit, and its proportioning is:
8～12 parts of rice wine base-materials;
0.1 60～80 parts of～0.4% konjaku powder solution;
0～12 part of fruit.
2. the manufacture method of the described low-caloricity health-care nutritive rice wine of claim 1 is characterized in that this method comprises the steps:
2.1 with glutinous rice is raw material, fermentative preparation goes out the rice wine base-material;
2.2 get pure water, under the condition of 30～100 ℃ temperature and continuously stirring, the ratio in 0.1～0.4% adds konjaku powder, makes konjaku powder solution;
2.3 it is that 2～20 millimeters piece grain is standby that processing fruits is become diameter;
2.4 get 8～12 parts rice wine, under agitation, add 60～80 parts konjaku powder solution, 0～12 part fruit is added in the above-mentioned konjaku rice wine, add 0～0.2% corresponding fruit essence spices simultaneously, an amount of sweeting agent, 0～0.1% sanitas, an amount of stablizer stirs;
2.5 sterilising packaging.
3. by the described method of claim 2, the content that it is characterized in that glucomannan in the described konjaku powder is more than 70%.
4. by the described method of claim 2, it is characterized in that described fruit is mainly fresh fruit, or fruit can or dry fruit, these fruit comprise peach, pears, banana, pineapple, lichee, longan, watermelon, apricot, grape, hami melon, apple, mango, Kiwifruit, mandarin orange, tangerine, orange, shaddock, persimmon, jujube, cherry, strawberry, red bayberry, loquat, hawthorn.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113690A CN1082087C (en) | 1998-09-04 | 1998-09-04 | Formula and process for making low-caloricity health-care nutritive rice wine |
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| CN98113690A CN1082087C (en) | 1998-09-04 | 1998-09-04 | Formula and process for making low-caloricity health-care nutritive rice wine |
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| CN1247224A true CN1247224A (en) | 2000-03-15 |
| CN1082087C CN1082087C (en) | 2002-04-03 |
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| CN98113690A Expired - Fee Related CN1082087C (en) | 1998-09-04 | 1998-09-04 | Formula and process for making low-caloricity health-care nutritive rice wine |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533516A (en) * | 2012-02-06 | 2012-07-04 | 镇安县华联农工商有限公司 | Processing method of konjak mulberry fruit wine |
| CN103642621A (en) * | 2013-11-21 | 2014-03-19 | 张亚丽 | Kiwifruit rice wine preparation method |
| CN104212687A (en) * | 2014-08-20 | 2014-12-17 | 曾盛钊 | Artocarpus lingnanensis fruit wine |
| CN104629988A (en) * | 2015-02-03 | 2015-05-20 | 湖北省农业科学院农产品加工与核农技术研究所 | Novel konjac rice wine and making method thereof |
| CN105087278A (en) * | 2015-09-22 | 2015-11-25 | 刘子军 | Fruit and vegetable rice wine can and making method thereof |
| CN106047592A (en) * | 2016-08-25 | 2016-10-26 | 钟磊 | Sweet longan wine and preparation method thereof |
| CN112920925A (en) * | 2021-02-26 | 2021-06-08 | 广西壮族自治区农业科学院 | Preparation method of litchi and camellia chrysantha fruit wine |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085948A (en) * | 1992-10-18 | 1994-04-27 | 陈继宏 | The making method of Rhizoma amorphophalli wine |
| CN1060515C (en) * | 1996-09-05 | 2001-01-10 | 徐维信 | Method for preparing flower wine |
-
1998
- 1998-09-04 CN CN98113690A patent/CN1082087C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533516A (en) * | 2012-02-06 | 2012-07-04 | 镇安县华联农工商有限公司 | Processing method of konjak mulberry fruit wine |
| CN103642621A (en) * | 2013-11-21 | 2014-03-19 | 张亚丽 | Kiwifruit rice wine preparation method |
| CN104212687A (en) * | 2014-08-20 | 2014-12-17 | 曾盛钊 | Artocarpus lingnanensis fruit wine |
| CN104212687B (en) * | 2014-08-20 | 2016-01-20 | 曾盛钊 | A kind of osmanthus wood fruit wine |
| CN104629988A (en) * | 2015-02-03 | 2015-05-20 | 湖北省农业科学院农产品加工与核农技术研究所 | Novel konjac rice wine and making method thereof |
| CN104629988B (en) * | 2015-02-03 | 2016-06-08 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of konjaku rice wine and making method thereof |
| CN105087278A (en) * | 2015-09-22 | 2015-11-25 | 刘子军 | Fruit and vegetable rice wine can and making method thereof |
| CN106047592A (en) * | 2016-08-25 | 2016-10-26 | 钟磊 | Sweet longan wine and preparation method thereof |
| CN112920925A (en) * | 2021-02-26 | 2021-06-08 | 广西壮族自治区农业科学院 | Preparation method of litchi and camellia chrysantha fruit wine |
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| Publication number | Publication date |
|---|---|
| CN1082087C (en) | 2002-04-03 |
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