Method for preparing nutritional wine brewed by fruit and millet

A production method and technology of nutritional wine, which are applied in the field of production of nutritional and health-care wine, can solve the problems of fruit juice and fruit aroma loss, influence on wine flavor and taste, etc. Effect

Active Publication Date: 2011-04-06
GRAIN RES INST HEBEI ACAD OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the fruit juice is first brewed into a fermented liquid, and then mixed with glutinous rice mash for fermentation, the fruity aroma of the juice will be lost, and the flavor and taste of the wine will be affected.

Method used

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  • Method for preparing nutritional wine brewed by fruit and millet
  • Method for preparing nutritional wine brewed by fruit and millet

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Such as figure 1 As shown, the preparation method of a fruit-stuffed millet nutritional wine provided by the present invention comprises the steps of fermenting millet and fruit as the main raw materials, pressing, clarifying, sterilizing, and aging the fermented materials to produce the resultant stuffed millet Nutritional wine, the millet and fruit are the main raw materials for fermentation, and the steps include:

[0029] After the millet is washed, water is added to the millet according to the volume ratio of millet and water of 1:2-5, soaked at room temperature for 10-20 hours, dehydrated, boiled, cooled by water and saccharified to make pre-mash;

[0030] Select ripe, plump and disease-free fruits, wash them, remove the peel and core, beat them into pulp in a beater, and then make juice through enzymatic hydrolysis;

[0031] According to the weight of 40 to 100 parts of dry millet, 60 to 100 parts of fruit, 0 to 40 parts of water and 0.1 to 0.5 parts of yeast, m...

Embodiment 2

[0037] In this example, after washing 100kg of glutinous millet, add water to the millet according to the volume ratio of millet and water of 1:3, and soak it at room temperature for 15 hours to make it fully absorb water and drench off the water; Add water to the millet at a volume ratio of 1:3, heat with steam, cook at 100°C for 30 minutes, pour the steamed millet with cold water to room temperature; Mix cooked millet and koji evenly, and saccharify at 30°C for 60 hours to obtain pre-mash;

[0038] Select 100kg of ripe, plump, disease-free pears, wash, peel, and remove cores, and add them to a beater to make pear pulp; 100 parts of pears, 0.005 parts of NaHSO 3 and 0.005 parts by weight of pectinase, pear pulp, NaHSO 3 Mix evenly with pectinase, enzymolyze at 30°C for 10 hours; heat to 100°C to inactivate the enzyme for 15 minutes, cool to make pear juice.

[0039] According to the weight of 100 parts of dry millet, 100 parts of pears, 40 parts of water and 0.5 parts of ye...

Embodiment 3

[0042] In this embodiment, 50Kg japonica millet and 50Kg glutinous millet are mixed evenly. After washing, water is added to the millet according to the volume ratio of millet and water as 1:4, and soaked at room temperature for 18 hours to make it fully absorb water and drain the water; Move to a steamer, add water to the millet according to the volume ratio of millet and water of 1:4, heat with steam, heat to 100°C and cook for 20 minutes, pour the steamed millet with cold water to room temperature; press 100 parts of dry millet and 0.5 parts of distiller's yeast by weight, mix cooked millet and distiller's yeast evenly, and saccharify at 32°C for 48 hours to obtain pre-mash;

[0043] Select 80kg of ripe, plump and disease-free fresh dates, wash them, remove the pits, and beat them into date pulp in a beater, according to 80 fresh dates and 0.015 parts of NaHSO 3 And 0.015 parts by weight of pectinase, jujube pulp, NaHSO 3 Mix evenly with pectinase, enzymolyze at 35°C for 25 ...

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Abstract

The invention belongs to the technical field of grain processing and fruit processing and in particular relates to a method for preparing a nutritional wine brewed by fruit and millet, wherein the millet and the fruit are used raw materials; the millet is subjected to elutriation, soaking, steaming, drenching cooling and saccharification to prepare pre-mashing solution; the fruit is subjected to selection, cleaning, peeling, denucleation, beating and enzymolysis to prepare juice; according to 40 to 100 weight portions of the dry millet, 60 to 100 weight portions of the fruit, 0 to 40 weight portions of water and 0.1 to 0.5 weight portion of yeast, the pre-mashing solution, the juice, the water and the yeast are evenly mixed and subjected to multi-material mixed fermentation for 7 to 14 days at a temperature of between 30 and 34 DEG C; and finally, the fermented materials are subjected to squeezing, clarification, sterilization, aging and other working procedures to prepare the nutritional wine brewed by the fruit and millet. The produced nutritional wine brewed by the fruit and millet has crystal and transparent wine color, mild mouthfeel, no foreign flavor and no abnormal flavor,forms unique mouthfeel and flavor, contains abundant natural nutrients and has the efficacy of adjusting human body function.

Description

technical field [0001] The invention belongs to the technical field of grain processing and fruit processing. Specifically, the invention relates to a preparation technology for producing nutritious health wine with millet and fruit as raw materials. technical background [0002] Millet is one of the main miscellaneous grain crops in my country. It is rich in nutrition and has the reputation of being the first of all grains. In addition to being used as a staple food, it has also been developed into foods such as crispy rice and instant rice porridge. However, millet products on the market are far from meeting people's needs for nutrition and taste. If millet is developed into a health-care nutritional wine drink, its production will further enrich my country's wine market and meet people's needs for nutrition and taste. Fruit-stuffed millet nutritional wine is a kind of wine with special efficacy that combines the production technology of millet wine and fruit wine. It not ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 刘敬科张玉宗赵巍宫英振
Owner GRAIN RES INST HEBEI ACAD OF AGRI & FORESTRY SCI
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