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Litchi glutinous rice wine

A technology for glutinous rice wine and lychee, which is applied in the field of wine processing, can solve the problems of failing to achieve health care effects, being too sweet and greasy, and having poor taste, and achieves the effects of increasing health care effects, suitable sweetness, and rich lychee aroma.

Inactive Publication Date: 2015-04-22
HUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sugar content of glutinous rice wine in the prior art is higher, easily causes too sweet greasy, mouthfeel is not good, if excessive sweetness drinks for a long time not only can not reach the effect of health care, also can affect health on the contrary; prone to rancidity
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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1 Litchi glutinous rice wine was prepared from glutinous rice, sago, and lychee meat with a mass ratio of 1:0.2:0.1 as raw materials. The specific steps are as follows:

[0018] (1) Wash the glutinous rice and sago, soak in clear water for 24 hours, drain the water, and then cook the glutinous rice and sago together for 75 minutes to make the water absorption rate of glutinous rice 105% to obtain rice;

[0019] (2) Wash and chop lychee meat, add pectinase of 0.04% of lychee meat and protease of 0.03% of lychee meat, and make the pulp together;

[0020] (3) Spray the fruit puree evenly on the surface of the rice, keep it at 30°C for 30 minutes, then add rice wine koji, which accounts for 0.15% of the rice weight, and stir evenly to carry out saccharification and fermentation;

[0021] (4) After 3 days of saccharification and fermentation, the 20-degree rice wine with 18% of the total raw material mass is connected, and the fermentation is continued for 4 days, and then th...

Example Embodiment

[0023] Example 2 Litchi glutinous rice wine was prepared from glutinous rice, sago, and lychee meat with a mass ratio of 1:0.4:0.1 as raw materials. The specific steps are as follows:

[0024] (1) Wash the glutinous rice and sago, soak in clear water for 24 hours, drain the water, and then cook the glutinous rice and sago together for 75 minutes to make the water absorption rate of glutinous rice 105% to obtain rice;

[0025] (2) Wash and chop lychee meat, add pectinase of 0.04% of lychee meat and protease of 0.03% of lychee meat, and make the pulp together;

[0026] (3) Spray the fruit slurry evenly on the surface of the rice, keep it at 30°C for 30 minutes, and then add the rice wine koji that accounts for 0.1% of the rice weight and the rice wine koji that accounts for 0.2% of the rice weight, stir evenly, and carry out saccharification and fermentation;

[0027] (4) After 2 days of saccharification and fermentation, the 40-degree rice wine with 20% of the total raw material mass is...

Example Embodiment

[0029] Example 3 Litchi glutinous rice wine was prepared from glutinous rice, sago, and lychee meat with a mass ratio of 1:0.3:0.2 as raw materials. The specific steps are as follows:

[0030] (1) Wash the glutinous rice and sago, soak them in clean water for 24 hours, drain the water, and then cook the glutinous rice and sago together for 70 minutes to make the glutinous rice absorb 105% water to obtain rice;

[0031] (2) Wash and chop lychee meat, add pectinase of 0.04% of lychee meat and protease of 0.03% of lychee meat, and make the pulp together;

[0032] (3) Spray the fruit puree evenly on the surface of the rice, keep it at 30°C for 30 minutes, then add 0.1% rice koji, which accounts for the weight of the rice, and stir evenly to carry out saccharification and fermentation;

[0033] (4) After 3 days of saccharification and fermentation, the 20% rice wine with 20% of the total raw material mass is connected, and the fermentation is continued for 2 days, and then the 40% rice wine...

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Abstract

The invention discloses a litchi glutinous rice wine. The litchi glutinous rice wine is prepared from such raw materials as glutinous rice, sago and litchi pulp and by virtue of such steps as cooking, pulp preparation, diastatic fermentation, rice wine inoculation, pressing classifying and filtering. The sago is adopted in the formula of the litchi glutinous rice wine instead of one part of glutinous rice, a sugar liquid relatively low in sugar degree can be obtained, and meanwhile, the nutritive value that the sago has but the glutinous rice does not have is added; the litchi is added to produce a new taste for the glutinous rice wine, and also to increase the health care effect; the rice wine is added in twice to inhibit glucose decomposition in the fermentation process and further reduce the sugar content; the glutinous rice wine contains rich proteins, amino acids, vitamins and polyphenol substances; and the wine is clear and transparent, and has excellent taste, appropriate sweetness and rich litchi fragrance.

Description

technical field [0001] The invention relates to a sweet wine, in particular to a lychee glutinous rice wine, which belongs to the technical field of wine processing. Background technique [0002] Glutinous rice wine is a brewed wine made from grains and wheat koji or koji as a saccharification starter. Glutinous rice wine is rich in proteins, amino acids, insoluble solids, functional oligosaccharides, trace elements, polyphenols and vitamins, and has health benefits such as enhancing human resistance. The sugar content of glutinous rice wine in the prior art is higher, easily causes too sweet greasy, mouthfeel is not good, if excessive sweetness drinks for a long time not only can not reach the effect of health care, also can affect health on the contrary; prone to rancidity. [0003] Traditional glutinous rice wine adopts single glutinous rice as raw material, and kind is comparatively single, along with the raising of people's living standard, also needs more novel gluti...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 薛子光吴军张天义王春宁其他发明人请求不公开姓名
Owner HUIZHOU UNIV
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