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Fresh peach-containing glutinous rice sparkling wine beverage brewing method

A technology of glutinous rice and fresh peaches, applied in the preparation of alcoholic beverages, can solve the problems of large space occupation, large investment cost and complexity, and achieve the effect of maintaining beneficial ingredients, maintaining naturalness and investing less equipment.

Inactive Publication Date: 2014-04-02
WUHAN WANFUXING TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. The process is cumbersome, complicated and difficult to implement;
[0004] 2. Heating is required in the process, and there are strict restrictions on the temperature, and this will increase a lot of equipment and control instruments and meters, which will take up a lot of space and cost a lot of investment;
[0005] 3. Due to the artificial heating to a certain temperature, the active ingredients in the fruit are destroyed, thereby reducing the nutritional efficacy of the sparkling wine;
[0006] 4. It is necessary to use additives, which destroys the naturalness of plant fruits as a kind of green food;
[0007] In the production process, it is necessary to add certain auxiliary equipment for additives, which increases the production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of brewing method of fresh peach glutinous rice sparkling wine beverage is as follows:

[0027] ①Select raw materials: The weight of raw material components is kg:

[0028] Glutinous rice 20; water 25; fresh peach 55;

[0029] ②Wash the glutinous rice first, drain the water, heat and steam to mature rice;

[0030] ③ Add yeast to the steamed glutinous rice at a ratio of 0.5-2:100 and mix well;

[0031] 4. add clean water in the proportion of the weight percent of water in the raw material components on the basis of the above and seal it up for fermentation;

[0032] ⑤ Take out the fresh peaches according to the components and smash them into a paste:

[0033] ⑥After 10-30 hours of fermentation, put the smashed fresh peach paste in step ⑤ into the container, stir well, and seal it for 25-70 days;

[0034] ⑦Turn the cylinder to filter the sediment;

[0035] ⑧Separate the pure fruit wine liquid and clean water and blend to obtain the required fruit wine concentr...

Embodiment 2

[0039] A kind of brewing method of fresh peach glutinous rice sparkling wine beverage is as follows:

[0040] ①Select raw materials: The weight of raw material components is kg:

[0041] Glutinous rice 25; Water 30; Fresh peach 50;

[0042] ②Wash the glutinous rice first, drain the water, heat and steam to mature rice;

[0043] ③ Add yeast to the steamed glutinous rice at a ratio of 0.5-2:100 and mix well;

[0044] 4. add clean water in the proportion of the weight percent of water in the raw material components on the basis of the above and seal it up for fermentation;

[0045] ⑤ Take out the fresh peaches according to the components and smash them into a paste:

[0046] ⑥After 10-30 hours of fermentation, put the smashed fresh peach paste in step ⑤ into the container, stir well, and seal it for 25-70 days;

[0047] ⑦Turn the cylinder to filter the sediment;

[0048] ⑧Separate the pure fruit wine liquid and clean water and blend to obtain the required fruit wine concentr...

Embodiment 3

[0052] A kind of brewing method of fresh peach glutinous rice sparkling wine beverage is as follows:

[0053] ①Select raw materials: The weight of raw material components is kg:

[0054] Glutinous rice 30 Water 35 Fresh peach 35

[0055] ②Wash the glutinous rice first, drain the water, heat and steam to mature rice;

[0056] ③ Add yeast to the steamed glutinous rice at a ratio of 0.5-2:100 and mix well;

[0057] 4. add clean water in the proportion of the weight percent of water in the raw material components on the basis of the above and seal it up for fermentation;

[0058] ⑤ Take out the fresh peaches according to the components and smash them into a paste:

[0059] ⑥After 10-30 hours of fermentation, put the smashed fresh peach paste in step ⑤ into the container, stir well, and seal it for 25-70 days;

[0060] ⑦Turn the cylinder to filter the sediment;

[0061] ⑧Separate the pure fruit wine liquid and clean water and blend to obtain the required fruit wine concentrati...

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Abstract

A fresh peach-containing glutinous rice sparkling wine beverage brewing method comprises the following steps: 1, selecting raw materials; 2, elutriating glutinous rice, filtering out water to dryness, and heating for steaming to form cooked glutinous rice; 3, adding yeast to the cooked glutinous rice, and uniformly mixing; 4, adding clean water according to the weight percentage of water, and carrying out seal fermentation; 5, taking fresh peaches according to the proportion of the fresh peaches, and fully beating the fresh peaches to form a paste; 6, fermenting for 10-30h, putting the fresh peach paste obtained in step 5 in a container, fully and uniformly stirring, and carrying out sealing preservation for 25-70 days; 7, carrying out rotary cylinder filtering precipitation; 8, separating out a clear fruit wine, adding clean water to the fruit wine to a required fruit wine concentration, filling the obtained wine to a bottle, filling carbon dioxide to the container, and sealing; 9, boxing and warehousing for sale; and 10, recycling precipitates in a cylinder. The method has the advantages of simple operation, convenient operation, few invested apparatuses, no emission of smokes or wastewater in the production process, and no pollution to the environment.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing method of fresh peach glutinous rice sparkling wine beverage. Background technique [0002] There are many following deficiencies in the brewing method of sparkling wine now: [0003] 1. The process is cumbersome, complicated and difficult to implement; [0004] 2. Heating is required in the process, and there are strict restrictions on the temperature, and this will increase a lot of equipment and control instruments and meters, which will take up a lot of space and cost a lot of investment; [0005] 3. Due to the artificial heating to a certain temperature, the active ingredients in the fruit are destroyed, thereby reducing the nutritional efficacy of the sparkling wine; [0006] 4. It is necessary to use additives, which destroys the naturalness of plant fruits as a kind of green food; [0007] In the production process, it is necessary to increase certain auxil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 陈中秋
Owner WUHAN WANFUXING TECH
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