Okra glutinous rice wine and preparation method thereof

[0045] Detailed ways

[0046] The technical solutions of the present invention will be further specifically described below through specific examples. It is necessary to point out that the following examples are only used to further illustrate the present invention, and cannot be interpreted as limiting the protection scope of the present invention, and those skilled in the art can make some non-essential improvements to the present invention according to the above-mentioned content of the invention and adjust.

[0047] An okra glutinous rice wine, the preparation method of which is as follows.

[0048] 1) Raw material selection

[0049] Choose high-quality okra flowers, which have just opened, have a delicate smell, and are free of germs.

[0050] 2) The first homogenization

[0051] Rinse the selected okra flowers with clean water, then rinse them twice with pure water, add warm water at 20°C according to m:V=1:10 (that is, add 10 mL of pure water to 1 gram of okra flowers), and Homogenize in a homogenizer; after homogenization, filter the homogenate with sterilized gauze to obtain the first extract, and filter the residue for later use. The sterilization effect of gauze is better under the following conditions: steam sterilization at 121°C for 15 minutes. Of course, other existing sterilization techniques can also be used (the same below).

[0052] 3) The second homogenization:

[0053] Add pure water at a temperature of 40°C to the filter residue (residue) after the first homogenization, and add water to the homogenizer to homogenize again. The volume of water added is the same as that of the first homogenization; Filter through gauze to obtain the second extract.

[0054] 4) Soak rice

[0055] Soak the washed glutinous rice with 40 ℃ pure water. Soak glutinous rice in a clean container, the liquid level is 5cm higher than the height of the glutinous rice layer.

[0056] 5) Making glutinous rice wine

[0057] a: Steamed rice: After soaking the rice, when the rice grains reach the level of "crushing by hand" (usually about 16 hours), filter to remove the water, and steam the rice in a steamer;

[0058] b: Add the extract: after the glutinous rice is steamed, spread it out and cool it down. When the temperature is about 30°C, mix it with the second extract. The mixing ratio is m:V=5:1 (that is, 100 grams of steamed glutinous rice The volume of the second extraction solution added to the medium is 20mL);

[0059] c: prepare the acclimatized yeast liquid, the method is as follows:

[0060] The first step: Angel yeast powder: purchased from Angel Yeast Co., Ltd. Take 5 grams of Angel Yeast Powder and dissolve it in 200mL of warm water at a temperature of 25°C (pure water boiled and then cooled to 25°C), stir and dissolve with a sterile glass rod;

[0061] Step 2: Take 50 grams of potatoes, peel and chop them, add them to 1000mL of water, boil them and filter them with clean gauze to get potato juice;

[0062] Step 3: When the potato juice is cooled to 25°C, add the first extract of okra flowers in a proportion of 20%, that is, the volume of the extract added to 100mL of potato juice is 20mL;

[0063] Step 4: Take the activation liquid dissolved with Angel yeast powder, and inoculate it into potato juice and okra flower extract at a ratio of 10%, that is, add the volume of activation liquid to the mixture of potato juice and extract in 100mL 10mL, cultured at 25°C for 24 hours to obtain acclimatized yeast liquid;

[0064] d: Fermentation: After mixing the above-mentioned glutinous rice and the second extraction liquid evenly, they are divided into sterilized fermentation containers, and the above-mentioned domesticated yeast liquid is added (the domesticated yeast liquid uses the substrate quickly after inoculation, and quickly enters the "logarithmic Growth period" and fermentation to produce wine), the addition ratio is: 10mL of domesticated yeast liquid is added to every 100g of glutinous rice mash (including liquid); Fermentation is maintained at 32°C in a constant temperature incubator;

[0065] e: stop fermentation

[0066] When fermenting for 32-36 hours, when there is a fragrance of wine and okra flowers in the fermentation box, the fermentation is ended, and the fermented mash is transferred to boiling water for sterilization for 10 minutes to terminate the fermentation. The volume ratio of fermented mash to boiling water is 1:1. Fermentation for 32-36 hours means that after 32 hours of fermentation, the alcohol content remains constant. At this time, the sugar used to produce alcohol has been converted by the bacteria; from 32 hours to 36 hours, the alcohol content, total sugar, and total acid are basically maintained constant. At this time, it is judged as the end of fermentation; the total sugar remains constant: because with the increase of alcohol content, it is difficult for yeast to survive and cannot convert sugar into alcohol, so the total sugar is constant, and the total sugar at this time is also called "residual sugar" "; The total acid remains constant: it is because the fermentation process is over and the acidity does not change.

[0067] 6) Composite

[0068] Mix the above-mentioned glutinous rice wine with the first extract of okra flowers at a volume ratio of 3:1, and add 5% sucrose (that is, add 5g of sucrose to 100mL mixed solution) and 0.2% tannin (that is, add 5g of sucrose to 100mL mixed solution) Add 0.2 g of tannin to the mixture, and stir evenly. Appropriately adding tannins can play the role of anti-oxidation and color protection, because in the subsequent sterilization process, the temperature is high, the okra flower homogenate and fermentation liquid will be partially oxidized and discolored, and the color will become brownish red or dark red, affecting Product sensory quality.

[0069] 7) Sterilization treatment

[0070] The above mixture was divided into 380mL glass bottles and sterilized at 95°C for 10min.

[0071] The main indicators of the glutinous rice wine prepared by the above method are as follows:

[0072] (1) Product sensory indicators: light yellow (ordinary glutinous rice wine is light white); soft and refreshing taste, fragrant aroma, rich in okra fragrance, and suitable acidity;

[0073] (2) Alcohol: 4.5% (v/v); total sugar: 7.8%; total acid: 0.4%;

[0074] (3) Microbiological indicators: the total number of bacteria <50/100mL; no pathogenic bacteria were detected.

[0075] The invention uses okra flowers as raw materials, the flowers contain rich nutrients, the fragrance of the flowers is delicate and soft, rich in water-soluble substances, and the water-soluble ingredients are extracted by warm water, which will not be polluted by chemical reagents and ensure its food nutrition. Characteristics; while glutinous rice wine has low alcohol content and rich nutrition, can improve the body's immunity, promote metabolism, and has the functions of nourishing blood and beauty, relaxing tendons and activating blood circulation, strengthening the heart, and has always been regarded as a nourishing food by people, and is deeply loved by people. The two are effectively combined to provide people with a low-alcohol wine with good taste, good color and strong health care function.