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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com