A kind of pineapple glutinous rice wine and preparation method thereof

A technology of glutinous rice wine and pineapple, applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc., can solve the problems of poor nutritional value and health care effect, single taste and flavor, etc., achieve golden color, increase flavor effect

Active Publication Date: 2019-11-22
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the mouthfeel local flavor of glutinous rice wine in the prior art is relatively single, and the shortcoming of nutritive value and health-care effect is not good

Method used

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  • A kind of pineapple glutinous rice wine and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A pineapple glutinous rice wine is prepared by fermenting pineapple skin dregs and glutinous rice as raw materials. The weight ratio of the pineapple pomace and glutinous rice is 1:5. The weight of the pineapple pomace is 1Kg, and the weight of glutinous rice is 5Kg.

[0027] A preparation method of pineapple glutinous rice wine, comprising the following steps:

[0028] 1) Beating: Clean the pineapple peel residue in the prescribed amount, add cellulase for enzymolysis treatment for 1 hour, then add vitamin C for color protection, blanching for 20 minutes, and beat to obtain pineapple peel residue pulp; the amount of cellulase added It is 0.5% of the total weight of the fermentation raw materials, and the added amount of vitamin C is 0.1% of the total weight of the fermentation raw materials.

[0029] 2) Saccharification: steam the glutinous rice in the prescribed amount, steam it into dry rice, spread it to cool, add distiller's yeast and stir evenly, and carry out s...

Embodiment 2

[0034] A pineapple glutinous rice wine is prepared by fermenting pineapple skin dregs and glutinous rice as raw materials. The weight ratio of the pineapple pomace and glutinous rice is 2:4. The weight of described pineapple pomace is 2Kg, and the weight of glutinous rice is 4Kg.

[0035] A preparation method of pineapple glutinous rice wine, comprising the following steps:

[0036] 1) Beating: Clean the pineapple peel residue in the prescribed amount, add cellulase for enzymolysis treatment for 2 hours, then add vitamin C for color protection, blanching for 30 minutes, and beat to obtain pineapple peel residue pulp; the amount of cellulase added It is 0.3% of the total weight of the fermentation raw materials, and the added amount of vitamin C is 0.2% of the total weight of the fermentation raw materials.

[0037] 2) Saccharification: steam the glutinous rice in the prescribed amount, steam it into dry rice, spread it to cool, add distiller's yeast and stir evenly, and carr...

Embodiment 3

[0042] A pineapple glutinous rice wine is prepared by fermenting pineapple skin dregs and glutinous rice as raw materials. The weight ratio of the pineapple pomace and glutinous rice is 3:3. The weight of described pineapple pomace is 3Kg, and the weight of glutinous rice is 3Kg.

[0043] A preparation method of pineapple glutinous rice wine, comprising the following steps:

[0044]1) Beating: Clean the pineapple peel residue in the prescribed amount, add cellulase for enzymolysis treatment for 2 hours, then add vitamin C for color protection, blanching for 30 minutes, and beat to obtain pineapple peel residue pulp; the amount of cellulase added It is 0.6% of the total weight of the fermentation raw materials, and the added amount of vitamin C is 0.2% of the total weight of the fermentation raw materials.

[0045] 2) Saccharification: steam the glutinous rice in the prescribed amount, steam it into dry rice, spread it to cool, add distiller's yeast and stir evenly, and carry...

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Abstract

The invention discloses a pineapple-glutinous rice wine and a preparation method thereof. The preparation method comprises the following steps: 1) washing pineapple peel residues, adding cellulose for carrying out enzymolysis for 1-2h, adding vitamin C for protecting color, performing hot blanching for 20-30 min, and pulping; 2) steaming and boiling glutinous rice into dried rice, paving and cooling, then adding distiller's yeast and evenly stirring, and sugaring for 2-3 days at the temperature of 25-30DEG C; 3) adding pectinase into the pineapple peel residue pulp, then adding into sugared rice, then adding alcohol yeast, continuously fermenting for 3-5 days at the temperature of 25-30DEG C, performing ultrasonic treatment for 20-30 minutes, and treating twice to three times; 4) after fermenting, filtering with gauze to obtain wine liquor, adding a compound clarifying agent into the wine liquor, and clarifying; and 5) aging the clarified wine liquor for 3-5 days, performing ultrasonic aging treatment for 30-50 minutes, and treating twice to three times. The prepared pineapple-glutinous rice wine has gold yellow color, contains soft pineapple flavor and lightly fragrant yellow rice wine aroma, and is also rich in flavonoids, thus being a health-care fruit wine with nutrition.

Description

technical field [0001] The invention relates to a glutinous rice wine, in particular to a pineapple glutinous rice wine and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pineapple is the third largest tropical fruit in the world. It is mainly used for the processing of canned pineapple, pineapple juice concentrate and other products. During the processing and production process, about 50-60% of the whole fruit is produced, most of which are discarded at will, and there is no Reasonable use will not only affect the environment, but also cause waste of resources. The nutrients contained in pineapple pomace are close to the basic components of the pulp. There are research reports that it is used to ferment pineapple fruit wine, but because the sugar content of the pomace is not enough, the fermentation needs to add sugar such as sucrose, the fermentation product has a slightly bitter aftertaste, and a long post...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12G3/024C12R1/865
CPCC12G3/02
Inventor 林丽静黄晓兵龚宵彭芍丹李积华
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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