Preparation method of fermentation type plant flower rice wine

A production method, the technology of flower rice wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of low leaching rate, low exudation rate of nutrients, flavor components and physiologically active substances, loss of nutrients, flavor components and physiologically active substances, etc. problems, to achieve the effect of enriching physiologically active substances

CN102604796AInactive Publication Date: 2012-07-25YUNNAN ZHIWEIYUAN FOOD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2012-07-25
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a preparation method of fermentation type plant flower rice wine, belonging to the technical field of food production. The preparation method comprises the following steps of: steaming sticky rice and adding saccharifying enzyme for saccharification; crushing sweet osmanthus, rose or jasmine and performing ultrasonic extraction and concentration; adding the concentrated solution into the saccharified sticky rice, and adding distiller yeast for fermentation, wherein the fermentation temperature is 28-32 DEG C, and the fermentation time is 24-48 hours; juicing the obtained product, collecting the juice and feeding the juice into a superfilter; filtering and collecting the juice, and brewing the juice in a storage tank at room temperature below 30 DEG C for 3-6 months; blending until the alcoholic strength is greater than or equal to 8.0 (vol), the total acid (based on lactic acid) is greater than or equal to 2.20g / L, the total sugar (based on glucose) is greater than or equal to 40.0g / L, the amino acid nitrogen is greater than or equal to 0.10g / L, and the beta-phenethyl alcohol is greater than or equal to 20.0mg / L; and filling. The preparation method disclosed by the invention has the beneficial effects that: the flavor components and physiological activators of the plant flower are richer than those in the product of the prior art.
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Description

technical field

[0001] The invention belongs to the technical field of food production. Background technique

[0002] Rice wine, also known as Jiangmi wine, or glutinous rice wine, or sweet wine, or fermented glutinous rice, or fermented glutinous rice, is a special flavor food in my country. Appetizing and refreshing, it has the effects of invigorating qi, nourishing blood, nourishing yin and tonifying kidney. It is a good nutritional product suitable for all ages and has been loved by people for a long time.

[0003] There are some literature reports now that the purpose is to contain rice wine with plant flower components and its preparation method, but there is at least one of the following shortcomings in these technical solutions: 1. The flowers are not pulverized, and the nutrients, flavor components and physiologically active substances in the flowers are not crushed. The leaching rate is low; 2, the glutinous rice soaked in flower juice, needs to be drained before c...

Examples

Embodiment 1

[0020] Example 1. Production of fermented sweet-scented osmanthus rice wine, the whole process is as follows:

[0021]

[0022] Process parameters:

[0023] Cleaning: Wash the glutinous rice 2-3 times with clean water to remove impurities such as sediment.

[0024] Soaking: The soaking water surface is 15-20cm higher than the glutinous rice.

[0025] Steaming: steam in a steamer.

[0026] Saccharification: the dosage of glucoamylase is 8% by weight of glutinous rice, the temperature is 52° C., the pH value is 3.7, and the time is 40 minutes.

[0027] Mixing: Wash sweet-scented osmanthus, dry, crush, cross 100 mesh sieves, add 11 times of water (weight ratio) ultrasonic extraction for 1 hour, vacuum concentrate to dry matter content 25%, then add in the glutinous rice after saccharification (concentrate The addition amount is based on the weight of glutinous rice, the addition ratio is 10%, and the percentage by weight) is mixed evenly.

[0028] Inoculation: Add 0.3%-0....

Embodiment 2

[0037] Example 2. Production of fermented rose rice wine, the whole process is as follows:

[0038]

[0039] Process parameters:

[0040] Cleaning: Wash the glutinous rice 2-3 times with clean water to remove impurities such as sediment.

[0041] Soaking: The soaking water surface is 15-20cm higher than the glutinous rice.

[0042] Steaming: steam in a steamer.

[0043] Saccharification: the dosage of glucoamylase is 12% of the weight of glutinous rice, the temperature is 60° C., the pH value is 4.8, and the time is 30 minutes.

[0044] Mixing: the roses are washed, dried, crushed, passed through a 100-mesh sieve, added with 15 times of water (weight ratio) for ultrasonic extraction for 2 hours, vacuum concentrated to a dry matter content of 45%, and then added to saccharified glutinous rice (concentrated The amount of liquid added is based on the weight of glutinous rice, the addition ratio is 12%, and the percentage by weight) is mixed evenly.

[0045] Inoculation: A...

Embodiment 3

[0054] Example 3. Production of fermented jasmine rice wine, the whole process is as follows:

[0055]

[0056] Process parameters:

[0057] Cleaning: Wash the glutinous rice 2-3 times with clean water to remove impurities such as sediment.

[0058] Soaking: The soaking water surface is 15-20cm higher than the glutinous rice.

[0059] Steaming: steam in a steamer.

[0060] Saccharification: the dosage of glucoamylase is 10% of the weight of glutinous rice, the temperature is 55° C., the pH value is 4.5, and the time is 35 minutes.

[0061] Mixing: Jasmine is washed, dried, pulverized, passed through a 100-mesh sieve, added 15 times of water (weight ratio) for ultrasonic extraction for 1.5 hours, vacuum concentrated to a dry matter content of 35%, and then added to the saccharified glutinous rice (concentrated solution The addition amount is based on the weight of glutinous rice, and the addition ratio is 11%, and the percentage by weight) is mixed evenly.

[0062] Inoc...