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Physalis pubescens glutinous rice wine and preparation method thereof

A technology for glutinous rice wine and mushroom girl, which is applied to the field of mushroom girl glutinous rice wine and its preparation, can solve the problems of insufficient utilization of nutrients, short picking period of red mushroom girl, insufficient flavor of original fruit, etc. The effect of retaining nutritional value and unique flavor and reducing the possibility of harmful bacteria

Inactive Publication Date: 2017-05-24
林康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The picking period of Russula nigrum is short, and its fruit is not easy to store. The market is limited by seasons, and it is difficult for people to taste the fruit of Russula niang all year round.
And the existing processing technology is mainly to process it into preserved fruits, and its nutritional components cannot be fully utilized, and there are shortcomings such as poor fruit mouthfeel and insufficient flavor of the original fruit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Raw materials: 80kg mushroom mother, 5kg drinking water, 5000kg glutinous rice, 50kg distiller's yeast, 200kg glucoamylase, the preparation method is as follows:

[0022] 1) Raw material processing:

[0023] a. Soak the glutinous rice with water for 30 minutes, add enough water to submerge the rice by 2cm, steam or cook, spread out to cool, spray drinking water when cooling, wait for the temperature to cool to room temperature, add distiller’s yeast, mix well with the glutinous rice, and pack Put it into the fermenter and ferment for 5 days to get the glutinous rice wine mash;

[0024] b. Select the mushroom fruit with good color and full grains, wash it with clean water on the sieve plate, squeeze it into juice with a juicer, and obtain the mushroom juice;

[0025] 2) Fermentation: Mix the glutinous rice wine mash, glucoamylase and mushroom juice evenly and put them in a fermenter for mixed fermentation. Adjust the pH value of the system to 3.0 and carry out primary...

Embodiment 2

[0031] Raw materials: 120kg mushroom mother, 20kg drinking water, 8000kg glutinous rice, 80kg distiller's yeast, 300kg glucoamylase, the preparation method is as follows:

[0032] 1) Raw material processing:

[0033] a. Soak the glutinous rice in water for 60 minutes, add enough water to submerge the rice by 3cm, steam or cook, spread out to cool, spray drinking water when cooling, wait for the temperature to cool to room temperature, add distiller’s koji, mix well with glutinous rice, pack Put it into the fermenter and ferment for 10 days to get the glutinous rice wine mash;

[0034] b. Select the mushroom fruit with good color and full grains, wash it with clean water on the sieve plate, squeeze it into juice with a juicer, and obtain the mushroom juice;

[0035] 2) Fermentation: Mix the glutinous rice wine mash, glucoamylase and mushroom juice evenly and put them in a fermenter for mixed fermentation. Adjust the pH of the system to 4.5 and then carry out primary fermenta...

Embodiment 3

[0041] Raw materials: 100kg mushroom mother, 10kg drinking water, 6000kg glutinous rice, 70kg distiller's yeast, 250kg glucoamylase. The preparation method is as follows:

[0042] 1) Raw material processing:

[0043] a. Soak the glutinous rice with water for 50 minutes, add enough water to submerge the rice by 2cm, steam or cook, spread out to cool, spray drinking water when cooling, wait for the temperature to cool to room temperature, add distiller’s yeast, mix well with the glutinous rice, and pack Put it into the fermenter and ferment for 8 days to get the glutinous rice wine mash;

[0044] b. Select the mushroom fruit with good color and full grains, wash it with clean water on the sieve plate, squeeze it into juice with a juicer, and obtain the mushroom juice;

[0045] 2) Fermentation: Mix the glutinous rice wine mash, glucoamylase and mushroom juice evenly and put them in a fermenter for mixed fermentation. Adjust the pH value of the system to 4.0 and carry out prima...

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Abstract

The invention provides physalis pubescens glutinous rice wine and a preparation method thereof and belongs to the technical field of food processing and biological fermentation. The physalis pubescens glutinous rice wine is made of, by weight parts, 80-120 parts of physalis pubescens, 5-20 parts of drinking water, 5000-8000 parts of glutinous rice, 50-80 parts of distiller's yeast and 200-300 parts of glucoamylase. The preparation method comprises the steps of preparing the glutinous rice and the distiller's yeast into glutinous rice wine, causing the glutinous rice wine to be mixed and fermented with physalis pubescens fruit juice and glucoamylase, performing distillation, performing ageing of distillate, and finally performing sterilization and canning to obtain a finished product. The physalis pubescens glutinous rice wine has effects of maintaining beauty and keeping users young, delaying senescence and preventing heart cerebrovascular disease.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a mushroom glutinous rice wine and a preparation method thereof. Background technique [0002] Girl fruit, also known as brocade lantern, Latin scientific name Calyx seu Fructus Physali. It is a perennial herb of the Solanaceae plant, also known as red girl fruit, brocade lantern, medicinal fruit, and has the functions of clearing away heat and detoxifying, antitussive and diuretic. It is a pure natural, high-nutrition green fruit. Fresh golden fruit tastes crisp and has a refreshing and sweet aftertaste. In addition to the nutritional value beneficial to the human body such as amino acids, vitamins, and trace elements contained in ordinary fruits, the fresh fruit of Gu Niang also has certain health care medicinal value. Guniang fruit jam contains a large amount of unsaturated fatty acids such as oleic acid and linoleic acid, so i...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 林康
Owner 林康
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