Chaenomeles speciosa and glutinous rice wine and production technology thereof

A production process, the technology of promoting papaya, applied in the field of food processing, can solve the problems of not being able to be directly applied to production, affecting the color of wine, and easy browning, etc., and achieve the effects of good clarification effect, accelerated clarification speed, and high alcohol content

Active Publication Date: 2015-10-07
宣城市宣海棠生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, Xuan papaya contains high phenolic substances, which are easy to brown and affect the color of the wine. The existing brewing technology cannot be directly applied to the production of Xuan papaya glutinous rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] After the Xuan papaya was peeled, cut into pieces and cleaned, it was blanched at 75°C for 10 minutes. After blanching, it was beaten for use. Glutinous rice was soaked, steamed, cooled, and then saccharified by adding Suzhou Bee’s sweet wine koji. The amount of koji added was 5 g per kilogram of glutinous rice, and the saccharification time was 2 days. After saccharification, add papaya pulp at 1.6 times the weight of glutinous rice, add sterilized water at a ratio of 1.5 L of water per kilogram of glutinous rice, and add Diboshi fruit wine yeast for fermentation. The amount of yeast added is 0.20 g per kilogram of glutinous rice. The fermentation temperature was controlled at 18°C ​​and the fermentation time was 2 days to obtain Xuan papaya glutinous rice wine mash. Take another portion of glutinous rice with the same amount as before, soak, steam, cool, and saccharify according to the same process, and the saccharification time is 2 days. After the saccharification ...

Embodiment 2

[0018] After the Xuan papaya was peeled, cut into pieces and cleaned, it was blanched at 85°C for 7 minutes. After blanching, it was beaten for use. The glutinous rice was soaked, steamed, cooled, and then saccharified by adding Suzhou Bee’s sweet wine koji. The amount of koji added was 7.5 g per kilogram of glutinous rice, and the saccharification time was 2 days. After saccharification, add Xuan papaya pulp at 1.8 times the weight of glutinous rice, add sterilized water at a ratio of 1.5 L of water per kilogram of glutinous rice, and add Diboshi fruit wine yeast for fermentation. The amount of yeast added is 0.20 g per kilogram of glutinous rice. The fermentation temperature was controlled at 18°C ​​and the fermentation time was 2 days to obtain Xuan papaya glutinous rice wine mash. Take another portion of glutinous rice with the same amount as before, soak, steam, cool, and saccharify according to the same process, and the saccharification time is 2 days. After saccharific...

Embodiment 3

[0020] After the Xuan papaya was peeled, cut into pieces and washed, it was blanched at 90°C for 5 minutes. After blanching, it was beaten for use. Glutinous rice was soaked, steamed, cooled, and then saccharified by adding Suzhou Bee Liquor koji. The amount of koji added was 10 g per kilogram of glutinous rice, and the saccharification time was 2 days. After saccharification, add papaya pulp twice the weight of glutinous rice, add cold boiled water at a ratio of 1.5 L of water per kilogram of glutinous rice, and add Diboshi fruit wine yeast to ferment. The amount of yeast added is 0.20 g per kilogram of glutinous rice. The temperature was controlled at 18°C, and the fermentation time was 2 days to obtain Xuan papaya glutinous rice wine mash. Take another portion of glutinous rice with the same amount as before, soak, steam, cool, and saccharify according to the same process, and the saccharification time is 2 days. After saccharification, add Xuanpapaya glutinous rice wine m...

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Abstract

The invention provides chaenomeles speciosa and glutinous rice wine and a production technology thereof. The production technology includes the following steps of performing heating treatment on chaenomeles speciosa after peeling, stripping, slicing and cleaning of the chaenomeles speciosa; pulping the chaenomeles speciosa after heating treatment is finished; cooking and cooling down glutinous rice after soaking of the glutinous rice; adding distiller's yeast in the glutinous rice according to the weight of the glutinous rice and uniformly stirring the glutinous rice; saccharifying the glutinous rice; adding the processed chaenomeles speciosa pulp, sterile water and yeast in the saccharified glutinous rice after saccharifying is finished; uniformly stirring the mixture to obtain chaenomeles speciosa and glutinous rice wine mash; taking the same amount of glutinous rice; soaking, cooking, cooling down and saccharifying the glutinous rice according to the same technology; adding the glutinous rice in the chaenomeles speciosa and glutinous rice wine mash to perform fed-batch fermentation after saccharifying is finished; filtering the chaenomeles speciosa and glutinous rice wine mash by using a gauze after fermentation is finished; adding compound clarifier in filtered wind liquid; performing clarification to obtain the chaenomeles speciosa and glutinous rice wine; heating the chaenomeles speciosa and glutinous rice wine liquid; and ageing the chaenomeles speciosa and glutinous rice wine liquid to obtain the chaenomeles speciosa and glutinous rice wine. The alcoholic strength of the obtained wine is high; and the chaenomeles speciosa and glutinous rice wine is rich in triterpene and flavonoids compounds and is nutritional and functional healthcare wine.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a Xuan papaya glutinous rice wine and a production process thereof. Background technique [0002] Xuan papaya is rich in valuable medicinal ingredients such as oleanolic acid, ursolic acid, papain, superoxide dismutase, etc. It contains a variety of mineral elements that the human body must learn and a large amount of vitamin C. Lowering blood lipids, protecting the liver and invigorating the spleen, etc. With the development of new technologies in the fruit wine industry, Xuan papaya fruit wine products have also come out. The papaya fruit wine on the market is unsatisfactory both in terms of flavor and taste. This is because the papaya fruit has high acidity and strong bitterness after processing, so it is not suitable for brewing fruit wine alone. [0003] Glutinous rice wine is a kind of brewed wine, which is soft in nature, mellow in taste, unique in flavor, ri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056
CPCC12G3/02C12H1/0424
Inventor 吴彩娥范龚健李婷婷王佳宏吴芳芳
Owner 宣城市宣海棠生物科技有限公司
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