Preparation method of nutritional type compound wine for improving amino acid content

Abstract

The invention discloses a preparation method of a nutritional type compound wine for improving the amino acid content and relates to the field of wine preparation. The preparation method comprises the following steps: adding 5-300 parts of fermented rice wine into 700-995 parts of distilled liquor to obtain a premixed wine; adding 0.05-0.2% of active carbon into the premixed wine to absorb for 18-24 hours, and stirring for 10-15 minutes every 2-4 hours to obtain a decolorized wine crude product; filtering at 0-8 DEG C for 5-15 seconds by using freezing osmosis filtering equipment to obtain a decolorized wine finished product; adding slurry water into the decolorized wine until the alcohol concentration is 18-55vol% to obtain a compound wine semi-finished product; and standing the compound wine semi-finished product for 7-10 days to obtain a compound wine finished product of which the amino acid content is 0.05-1.4g / L. By adopting the preparation method disclosed by the invention, pure mouthfeel and special aroma of a distilled spirit are combined with the nutrition of the fermented rice wine, so that the product is light yellow, transparent, aromatic, elegant, strong in lasting sweetness, harmonious in wine body and relatively high in nutritive value, can expand consumer groups and can prolong the shelf life.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a method for preparing nutritious mixed wine with increased amino acid content. Background technique [0002] There are many kinds of wine, which can be divided into distilled wine, fermented wine and mixed wine according to different production processes. [0003] Distilled wine refers to fermenting the raw materials for wine making, distilling the alcohol and volatile components in the fermented product by means of distillation, and aging and blending to make beverage wine with an alcohol content higher than 35vol% (except for Dong wine). Some distilled liquors are divided into 12 flavor types: Luzhou-flavor type, Fen-flavor type, Rice-flavor type, Sauce-flavor type, Combined-flavor type, Phoenix-flavor type, Sesame-flavor type, Special-flavor type, Dongjiu, Laobaigan, Chi-flavor type and Rich aroma. Blended wine is a drink made by blending different distilled wines, or blending di...

AI Technical Summary

Problems solved by technology

[0009] (1) The alcohol content of distilled liquor is high, and it is difficult for consumers with poor alcohol tolerance to drink; drinking distilled liquor will cause a decrease in appetite, which will make the drinker reduce the intake of amino acids, proteins, vitamins and minerals, causing nutritional problems. At the same time, long-term excessive drinking of distilled alcohol will damage the intestinal mucosa, affect the absorption of nutrients in the intestine, and lead to the lack of various nutrients; finally, the taste of distilled alcohol is single, and the consumer group is limited to middle-aged and elderly people

[0010] (2) Due to technological reasons, the alcohol concentration of fermented rice wine is low, and the taste is not recognized; the stability of fermented rice wine is poor, and the acidity is prone to increase during storage, resulting in poor taste; the consumers of fermented rice wine are mainly pursuing health. of young consumers usually drink as a beverage, and its market share is difficult to increase significantly