A kind of preparation method of sweet wine beverage

A technology for beverages and sweet wines, applied in the field of preparation of sweet wine beverages, can solve the problems of general taste, insufficient saccharification, and poor taste retention performance of finished products, and achieve the effects of good taste retention performance, great social and economic benefits, and unique taste.

Inactive Publication Date: 2017-07-25
龙顺凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of the finished product obtained in this way is average, and the saccharification is not enough, and the taste retention performance is poor
About the preparation method of the directly drinkable liqueur beverage provided by the present invention, there is no relevant report yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method for sweet wine beverage, comprising the following steps:

[0015] (1) Soak the glutinous rice for 12 hours, remove and drain for 3 minutes, put the drained glutinous rice into a wooden steamer and steam for 7.5 minutes;

[0016] (2) Rinse with pure water to lower the temperature of glutinous rice to 20°C, add distiller's koji mixed with 0.3% glutinous rice, and stir for 3 minutes;

[0017] (3) Put the glutinous rice mixed with koji into the fermentation room, ferment for the first time at 28°C for 10 hours, ferment for the second time at 30°C for 17 hours, ferment for the third time at 0°C for 6 days, and ferment at 4 The fourth fermentation at ℃ for 6 days;

[0018] (4) After fermentation, mix with purified water, the dosage of purified water and glutinous rice solids are 95.5% and 0.5% respectively;

[0019] (5) After preparation, canning is completed within 5 hours, and high-temperature sterilization is enough.

Embodiment 2

[0021] A preparation method for sweet wine beverage, comprising the following steps:

[0022] (1) Soak the glutinous rice for 12 hours, remove and drain for 4 minutes, put the drained glutinous rice into a wooden steamer and steam for 7 minutes;

[0023] (2) Rinse with pure water to lower the temperature of glutinous rice to 30°C, add distiller's koji with 0.3% glutinous rice content, and stir for 4 minutes;

[0024] (3) Put the glutinous rice mixed with koji into the fermentation room, ferment for the first time at 29°C for 12 hours, ferment for the second time at 31°C for 18 hours, ferment for the third time at 4°C for 7 days, and ferment again at 8 The fourth fermentation at ℃ for 5 days;

[0025] (4) After fermentation, mix with purified water, the dosage of purified water and glutinous rice solids are 95.5% and 0.5% respectively;

[0026] (5) After preparation, canning is completed within 5 hours, and high-temperature sterilization is enough.

Embodiment 3

[0028] A preparation method for sweet wine beverage, comprising the following steps:

[0029] (1) Soak the glutinous rice for 12 hours, remove and drain for 3.5 minutes, put the drained glutinous rice into a wooden steamer and steam for 7.2 minutes;

[0030] (2) Rinse with pure water to reduce the temperature of glutinous rice to 25°C, add 0.3% glutinous rice koji mixed with distiller's koji, and stir for 3.5 minutes;

[0031] (3) Put the glutinous rice mixed with koji into the fermentation room, ferment for the first time at 28.5°C for 11 hours, ferment for the second time at 30.5°C for 17.5 hours, ferment for the third time at 2°C for 6.5 days, and ferment again at 6 5.5 days for the fourth fermentation at ℃;

[0032] (4) After fermentation, mix with purified water, the dosage of purified water and glutinous rice solids are 95.5% and 0.5% respectively;

[0033] (5) After preparation, canning is completed within 5 hours, and high-temperature sterilization is enough.

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PUM

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Abstract

The invention discloses a preparation method of a sweet wine beverage. The preparation method comprises the following steps: weighing glutinous rice, soaking, bailing out, draining, putting the drained glutinous rice into a wood retort, and steaming by steam; sprinkling by pure water to enable the temperature of the glutinous rice to descend, mixing koji with wine yeast, and stirring; putting the glutinous rice after koji mixing into a fermentation room, and respectively carrying out fermentation at the temperature of 28-29 DEG C, 30-31 DEG C, 0-4 DEG C and 4-8 DEG C; and after fermentation, modulating with water; and after modulation, tinning within 5h, and carrying out high-temperature sterilization. The preparation method has the characteristics that a finished sweet wine is unique in taste and feasible in technology, is nutrient and delicious and can be directly drunk.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of sweet wine beverage. Background technique [0002] Glutinous rice wine, also known as glutinous rice wine, sweet wine, fermented glutinous rice, glutinous glutinous rice, the main raw material is glutinous rice, the brewing process is simple, the taste is sweet and mellow, and the ethanol content is very small, so it is very popular among people. [0003] Chinese medicine believes that rum is sweet and mellow, which can stimulate the secretion of digestive glands, increase appetite and help digestion. After glutinous rice is brewed, its nutrients are more easily absorbed by the human body. It is a good product for nourishing qi and blood for middle-aged and elderly people, pregnant women and those who are infirm. It also has a certain effect on the following symptoms: dull complexion, spontaneous sweating; or usual physical weakness, dizziness, s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张胜银
Owner 龙顺凯
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