Production method for longan, lotus seed and rice polypeptide rice wine

A technology of rice peptides and production methods, which is applied in the preparation of alcoholic beverages, pharmaceutical formulas, peptide/protein components, etc., can solve problems such as not being able to satisfy consumers, and achieve the effects of improving health care functions, improving quality, and being economical

Inactive Publication Date: 2018-05-18
UNIV OF SCI & TECH LIAONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the small workshop production mode of rice wine still occupies the main position, which is far from meeting the needs of consumers. Therefore, the industrial production of rice wine has become a major trend in the development of rice wine today.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of production method of longan lotus seed rice polypeptide rice wine, comprises the following steps:

[0043] 1) Glutinous rice and rice are used as main raw materials, and longan juice, lotus seed juice, rice polypeptide, and sweet wine koji are used as auxiliary raw materials; the weight ratio of main raw materials to water is 1:0.2~1:1, preferably 1:0.6~1 : 1, the weight ratio of rice and glutinous rice in the main raw material is 1:0.5~1:2, preferably 1:1~1:2; Add sweet wine koji 0.2%~0.5% by weight percentage, stir evenly, fermentation temperature The temperature is controlled at 25-40°C, and the fermentation time is controlled within 3-5 days;

[0044] 2) adding 10% to 20% by weight longan juice of the fermented mixture, preferably 15% to 18%, and 10% to 20% by weight lotus seed juice of the fermented mixture, preferably 15% to 18%, by weight Add 0.2% to 0.4% of sweet wine koji, add rice polypeptide, the amount added is 0.5% to 1.5% of the weight of rice, ...

Embodiment 2

[0068] The production method of longan lotus seed rice polypeptide rice wine comprises the following steps:

[0069] 1) Glutinous rice and rice are used as the main raw materials, and longan juice, lotus seed juice, rice polypeptide, and sweet wine koji are used as auxiliary raw materials; the weight ratio of the main raw materials to water is 1:0.2 to 1:0.4. Among the main raw materials The weight ratio of rice to glutinous rice is 1:0.5 to 1:1; 0.2% to 0.3% of sweet wine koji is added according to the weight percentage, stirred evenly, the fermentation temperature is controlled at 25 to 30°C, and the fermentation time is controlled at 4 to 5 days;

[0070] 2) Add longan juice of 13% to 17% by weight of the fermented mixture and lotus seed juice of 13% to 17% by weight of the fermented mixture, add 0.2% to 0.4% of sweet wine koji by weight, add rice polypeptide, add The amount is 0.8%~1.2% of the weight of rice, the fermentation temperature is 28~32°C, and the fermentation ti...

Embodiment 3

[0073] The production method of longan lotus seed rice polypeptide rice wine comprises the following steps:

[0074] 1) Glutinous rice and rice are used as the main raw materials, and longan juice, lotus seed juice, rice polypeptide, and sweet wine koji are used as auxiliary raw materials; the weight ratio of the main raw materials to water is 1:0.5 to 1:0.9. Among the main raw materials The weight ratio of rice to glutinous rice is 1:1 to 1:1.5; 0.3% to 0.4% of sweet wine koji is added according to the weight percentage, stirred evenly, the fermentation temperature is controlled at 29 to 33°C, and the fermentation time is controlled at 3 to 4 days;

[0075] 2) Add longan juice with 14% to 19% by weight of the fermented mixture and lotus seed juice with 14% to 19% by weight of the fermented mixture, add 0.3% to 0.4% of sweet wine koji by weight, add rice polypeptide, add The amount is 1%-1.5% of the weight of rice, the fermentation temperature is 30-35°C, and the fermentation ...

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PUM

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Abstract

The invention relates to a production method for longan, lotus seed and rice polypeptide rice wine. Glutinous rice and rice are taken as main raw materials, and longan juice, lotus seed juice, rice polypeptide and liqueur koji are taken as auxiliary raw materials, wherein the mass ratio of the main raw materials to water is 1:(0.2-1):1; according to a mass ratio, 0.2-0.5% of liqueur koji is addedand is evenly stirred; fermentation is carried out for 3-5 days at a fermentation temperature of 25-40 DEG C; longan juice which occupies 10-20wt% of mixture after fermentation and lotus juice which occupies 10-20wt% of mixture after fermentation are added;0.2-0.4% of liqueur koji is added at the mass ratio, the rice polypeptide of which the adding amount is 0.5-1.5wt% of rice is added, and fermentation is carried out for 3-5 days at the fermentation temperature of 25-35 DEG C. The production method has the advantages that the polypeptide rice wine has the advantages of rich fragrance, brightcolor and health care value and is economic and cheap.

Description

technical field [0001] The invention belongs to the field of rice wine brewing, and in particular relates to a production method of longan lotus seed rice polypeptide rice wine. Background technique [0002] Rice wine is a traditional low-alcohol wine made by Chinese folks. Its alcohol content is 3%-14%, with mellow taste, strong rice fragrance, rich in various amino acids and other nutrients, and is one of the drinking wines suitable for all ages. It is made from grains (glutinous rice, japonica rice, and glazed rice) as the main raw material, and is co-fermented through specific processing techniques and different types of mold, yeast, and bacteria in the wine. [0003] Generally speaking, rice resources, especially broken rice, aged rice and rice dregs after producing condiments and starch sugar, have not been fully utilized, resulting in their nutritional value and economic value not being fully reflected. Therefore, using broken rice, The development and research of r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/77A61P37/04A61P35/00A61P3/06A61P9/12A61P39/06A61P25/20A61P1/14A61P13/12A61K38/02
CPCA61K36/62A61K36/77A61K38/02C12G3/02A61K2300/00
Inventor 高云郝晓亮方志刚马诗文张议文李彤彤孙建华
Owner UNIV OF SCI & TECH LIAONING
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