Mango/coix seed yellow wine and preparation method thereof

Abstract

The invention relates to a mango / coix seed yellow wine and a preparation method thereof. The mango / coix seed yellow wine aims to solve the problems of higher alcohol content, strong taste, high heating value and inconvenience for drinking in summer and the like in the common yellow wine. The technical scheme is as follows: by utilizing the characteristics of lower heat quantity and high nutritive value in the mango and coix seed raw materials, the composite fermentation of coix seed / glutinous rice mixed converted mash and concentrated mango juice is controlled within an ideal fermentation temperature range to implement normal fermentation, and the fermentation time is properly prolonged to lower the alcohol content and residual sugar content of the unblended wine, ensure the low alcohol, low heat and low sugar in the mango / coix seed yellow wine, ensure the physicochemical indexes of the product to be within specialized ranges, and ensure the mango / coix seed yellow wine to have harmonious aroma, sweet mouthfeel, pure and soft taste and rich fruit flavor; and thus, the mango / coix seed yellow wine is a health-care fruit-flavor yellow wine which is suitable for different types of consumers in all seasons and especially in summer.

Description

technical field [0001] The invention relates to a mango barley rice wine and a preparation method thereof, that is, a low-alcohol, low-calorie, low-sugar mango barley rice wine and a preparation method thereof. Background technique [0002] The production process of ordinary rice wine mostly uses the enzymes and yeasts in naturally cultivated wheat koji or koji for saccharification or fermentation, uses grain raw materials for fermentation, and adds caramel for coloring. Some products are traditional semi-sweet or sweet rice wine, resulting in rice wine alcohol. Relatively high temperature, high calorific value, high calorific value, high sugar content, strong taste, not refreshing taste, heavy burnt bitterness, insufficient nutrients and content, lack of comprehensive health care functions, not suitable for different types of consumers to drink, and hot Drink in summer and autumn. [0003] The alcohol content of ordinary rice wine is generally 15-17 / vol, and the strong tas...

AI Technical Summary

Problems solved by technology

The first is the direct brewing method: use dilute mash to ferment with glucosidase and yeast with low alcohol production capacity, and the final alcohol content is about 10 / vol. This method is complicated to operate and difficult to master, and the quality of rice wine is not easy to guarantee

The second is the original wine dilution method: that is to brew the more mellow original wine first, and then dilute it with water to make the finished wine. This method is difficult to control the solid content, the technical standards are not easy to master, and the unique flavor of rice wine may be lost.

The third is the method of subtracting alcohol: the specific method is vacuum distillation or reverse osmosis, etc. This method is too technically difficult and difficult to operate

Some ordinary fruit-flavored rice wine is brewed with high-calorie fruits, such as longan, lychee, red dates, peaches, etc. Therefore, it is difficult to achieve low-alcohol, low-calorie, and low-sugar products, and cannot adapt to the needs of different markets.

At present, there is no very effective method to reduce the calorific value of rice wine. Physical methods such as chilling, adding ice cubes, or adding other beverages are used to reduce the calorific value of rice wine. These methods only improve the taste and fail to fundamentally solve the problem of high calorific value of rice wine. The problem is that you will still feel hot after drinking. In comparison, health-care low-alcohol, low-calorie, and low-sugar rice wine is popular among high-end consumers, especially middle-aged and elderly consumers, and has great market prospects.

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