Red kiwi fruit flavored glutinous rice wine and production method thereof

The technology of a red kiwi fruit and its production method is applied in the field of red kiwi glutinous rice wine and its production, which can solve the problems of lack of health care function, lack of consumer interest, and single raw material, so as to prevent retinal detachment, improve the utilization rate of auxiliary materials, and simple equipment Effect

Inactive Publication Date: 2018-01-12
贵州省轻工业科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing glutinous rice wine has single raw materials, does not have health care function, and has poor taste, which is not easy to arouse the interest of consumers

Method used

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  • Red kiwi fruit flavored glutinous rice wine and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of glutinous rice wine with red heart kiwifruit, its raw material comprises the following components: 100kg of glutinous rice, 100kg of red heart kiwifruit, 400kg of purified water, 0.1kg of pectinase, 1.2kg of raw material koji, the raw material koji used includes the following components by percentage: glucoamylase 0.5%-1%, high temperature resistant active dry yeast 5%-10%, bran yeast 5%-10%, Q303 rhizopus koji 6%-12% and aroma-producing active dry yeast 5%-10%, and its raw materials are also Including 0.5mL SO 2 , SO 2 The concentration is 90mg / L.

[0022] A kind of production method of red heart kiwi fruit glutinous rice wine, comprises the following steps:

[0023] 1) Glutinous rice: Choose 100kg of glutinous rice with snow-white color and full grains, wash and break it for later use;

[0024] 2) Kiwifruit: Select 100kg of Hongyang kiwifruit that is eight to nine percent mature, wash and crush, add 0.5mL of SO with a concentration of 90mg / L 2 , stir eve...

Embodiment 2

[0031] A red kiwi fruit glutinous rice wine, its raw materials include the following components: 50 kg of glutinous rice, 50 kg of red kiwi fruit, 100 kg of purified water, 0.05 kg of pectinase, 0.6 kg of raw material koji, and the raw material koji used includes the following components by percentage: glucoamylase 0.5%-1%, high temperature resistant active dry yeast 5%-10%, bran yeast 5%-10%, Q303 rhizopus koji 6%-12% and aroma-producing active dry yeast 5%-10%, and its raw materials are also Including 0.5mL SO 2 , SO 2 The concentration is 70mg / L.

[0032] A kind of production method of red heart kiwi fruit glutinous rice wine, comprises the following steps:

[0033] 1) Glutinous rice: Choose 50kg of glutinous rice with snow-white color and full grains, wash and break it for later use;

[0034] 2) Kiwifruit: Select 50kg of 80 to 90% mature Hongyang kiwifruit, wash and crush, add 0.5mL of SO with a concentration of 70mg / L 2 , stir evenly;

[0035] 3) Filtration: Then add...

Embodiment 3

[0041]A red kiwi fruit glutinous rice wine, its raw materials include the following components: 70 kg of glutinous rice, 70 kg of red kiwi fruit, 200 kg of purified water, 0.075 kg of pectinase, 0.9 kg of raw material koji, the raw material koji used includes the following components by percentage: glucoamylase 0.5%-1%, high temperature resistant active dry yeast 5%-10%, bran yeast 5%-10%, Q303 rhizopus koji 6%-12% and aroma-producing active dry yeast 5%-10%, and its raw materials are also Including 0.5mL SO 2 , SO 2 The concentration is 78mg / L.

[0042] A kind of production method of red heart kiwi fruit glutinous rice wine, comprises the following steps:

[0043] 1) Glutinous rice: Choose 70kg of glutinous rice with snow-white color and full grains, wash and break it for later use;

[0044] 2) Kiwifruit: Select 70kg of 80 to 90% mature Hongyang kiwifruit, wash and crush, add 0.5mL of SO with a concentration of 78mg / L 2 , stir evenly;

[0045] 3) Filtration: Then add 0.0...

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Abstract

The invention provides a red kiwi fruit flavored glutinous rice wine and a production method thereof. The red kiwi fruit flavored glutinous rice wine is prepared from 50kg-100kg of glutinous rice, 50kg-100kg of red kiwi fruits, 100kg-400kg of purified water, 0.05kg-0.1kg of pectinase and 0.6kg-1.2kg of uncooked leaven. The orange-red red kiwi fruit flavored glutinous rice wine being 10%-18% Vol inalcohol content is prepared from the red kiwi fruits and the glutinous rice by addition of the uncooked leaven for alcoholic fermentation according to a process of liquor-making with uncooked materials, taste of the glutinous rice wine is improved, and consumers can be easily intrigued to buy. Kiwi fruits contain rich vitamin C and other nutrients while juice of the red kiwi fruits is moderate insourness and sweetness and tasty and is up to 13.45%, much higher than that of other varieties, in total sugar content but only 0.49% in total acid. The red kiwi fruits are also rich in various aminoacids, various mineral elements such as calcium, iron and potassium and special anthocyanidin, the vitamin C has various efficacies including oxidation resistance, free radical resistance, whitening,spot fading and the like, anthocyanidin is capable of eliminating free radicals, and efficacies of cancer prevention, immune system activating, sleep improving and the like are achieved.

Description

technical field [0001] The invention relates to the technical field of fermented fruit wine, in particular to red heart kiwifruit glutinous rice wine and a production method thereof. Background technique [0002] Glutinous rice wine, also known as glutinous rice wine, sweet wine, water wine, fermented glutinous rice, glutinous glutinous rice, is mainly made of glutinous rice. The traditional craft uses brown glutinous rice, and now it is also made from white rice. The process is simple, the taste is sweet and mellow, and the content of ethanol is low, so it is very popular among people. Most of the existing glutinous rice wine has single raw materials, does not have health care function, and has poor mouthfeel, which is not easy to arouse consumers' interest. The taste of the rice wine fermented with raw material is not prominent, adding red kiwi fruit to ferment together makes up for the lack of flavor in the fermentation of raw material, not only makes the taste more prom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘昕曾荣妹韩琳陆洋蔡倪骆燕杜鑫兰洋郭启鹏
Owner 贵州省轻工业科学研究所
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