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Cantaloupe rice wine and preparation method thereof

A technology of cantaloupe and cantaloupe juice, which is applied in the field of cantaloupe rice wine and its preparation, can solve the problems of single variety and complex brewing process, and achieve the effects of pure wine and fruit aroma, easy availability of raw materials, and improved taste

Inactive Publication Date: 2014-03-26
张明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice wine is a famous southern snack. The existing rice wine is brewed through traditional multi-step processes of soaking, cooking, saccharification, fermentation, and distillation. However, , the existing rice wine not only has a complicated brewing process, but also has a single variety, which can no longer meet people's needs. People hope to develop more rice wines suitable for different regional tastes

Method used

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Embodiment Construction

[0024] Prepare the following parts by weight:

[0025] 80 servings of glutinous rice;

[0026] Hami melon 40 parts;

[0027] 1.5 parts sweet wine koji;

[0028] 0.05 parts of pectinase;

[0029] 0.06 parts of white sugar;

[0030] 0.15 parts of citric acid.

[0031] Follow the steps below:

[0032] a. Glutinous rice treatment, the glutinous rice is screened and washed, then soaked, and soaked at 25°C for 18-20h. Take it out, wash it and drain it, put it on a tray with ventilation holes at the bottom, and steam it with steam until the rice grains are plump, the grains are separated, and when you feel soft and elastic when you pinch them without sticking to your hands, take them out immediately and rinse them with sterile cold water at 36°C-38°C ℃;

[0033] b. For cantaloupe treatment, choose nine-ripe cantaloupe with no rot, no bad spots, no pests and diseases, hard skin, thick flesh, and high sugar content. Blanch in boiling water for 2 minutes to soften, cool immediat...

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Abstract

The invention discloses cantaloupe rice wine is prepared by the following steps: performing sticky rice treatment and cantaloupe treatment on the following components in parts by weight: 60-80 parts of sticky rice, 30-40 parts of cantaloupe, 0.3-1.5 parts of sweet wine yeast, 0.03-0.05 part of pectinase, 0.06-0.11 part of white granulated sugar, 0.05-0.15 part of citric acid, so as to prepare cantaloupe juice; stirring and mixing wine yeast, mixing and blending, fermenting, and sterilizing, so as to obtain the finished product. According to the invention, the nutrient and medicinal value of the cantaloupes is utilized, the mouthfeel of the rice wine is improved as fruity aroma and wine aroma are integrated. The obtained cantaloupe rice wine is clear, transparent, pure in wine aroma and fruity aroma, strong and harmonious in mouthfeel, and low in cost, has no suspended matters, and is not layered, and the raw materials are easy to obtain, so that the cantaloupe rice wine is suitable for being popularized.

Description

Technical field: [0001] The invention relates to a kind of Hami melon rice wine and a preparation method thereof. Background technique: [0002] Rice wine is a kind of famous southern flavor snack, and existing rice wine is brewed through the multi-step traditional process of soaking, cooking, saccharification, fermentation, and distillation. Can not satisfy people's demand, people hope to develop more rice wines suitable for different regional tastes. [0003] Cantaloupe has the functions of cooling and refreshing, eliminating restlessness and heat, and promoting body fluid to quench thirst. It is a good product for relieving summer heat. Eating cantaloupe can significantly promote human hematopoietic function, and can be used as a food therapy for anemia. Traditional Chinese medicine believes that melons are cold in nature, and they also have the effects of curing hunger, facilitating bowel movements, replenishing qi, clearing lung heat and relieving cough, and are su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 张明
Owner 张明
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