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Preparation method of sticky rice litchi wine

A technology for lychee wine and glutinous rice is applied in the food field, which can solve the problems of difficult control of the number of yeasts, single nutrition and taste, and achieve the effects of bright color, increased nutrients and improved flavor.

Inactive Publication Date: 2018-11-06
陈超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the problems in the prior art that the number of yeasts is difficult to control and the nutrition and taste are single in the glutinous rice fermentation process, and to provide a method for preparing glutinous rice lychee wine that is easier to control the number of yeasts and rich in nutrition and taste

Method used

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  • Preparation method of sticky rice litchi wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of glutinous rice lychee wine, comprising the following steps:

[0022] 1) Select fresh lychee, peel and remove the core, mix pulp and water in a mass ratio of 1:1 to obtain fruit pulp;

[0023] 2) Add pectinase to the fruit pulp, control the amount of pectinase added to 150mg / L, stir at 30°C for 2h, then stand at 2°C for 3h, and then filter to obtain lychee juice;

[0024] 3) immerse the pretreated tartary buckwheat and glutinous rice in water and cook for 30 minutes at a temperature of 100° C., wherein the weight ratio of tartary buckwheat, glutinous rice and water is 1:5:15;

[0025] 4) Soak the cooked glutinous rice and tartary buckwheat in cold water at 2°C for 5 minutes, then in hot water at 40°C for 3 minutes, alternately soaking in hot and cold water for 3 times;

[0026] 5) Pour the glutinous rice and tartary buckwheat treated by alternating cold and heat into warm water at 30°C for 1 hour, the weight ratio of glutinous rice to water is 1:...

Embodiment 2

[0033] A preparation method of glutinous rice lychee wine, comprising the following steps:

[0034] 1) Select fresh lychee, peel and remove the core, mix pulp and water in a mass ratio of 1:1 to obtain fruit pulp;

[0035] 2) Add pectinase to the fruit pulp, control the amount of pectinase added to 160mg / L, stir at 32°C for 2.4h, then stand at 2°C for 3.5h, and then filter to obtain lychee juice;

[0036] 3) immerse the pretreated tartary buckwheat and glutinous rice in water and cook for 35 minutes at a temperature of 104° C., wherein the weight ratio of tartary buckwheat, glutinous rice and water is 1:6:16;

[0037] 4) Soak the cooked glutinous rice and tartary buckwheat in cold water at 3°C ​​for 6 minutes, then in hot water at 42°C for 4 minutes, alternately soaking in hot and cold water for 3 times;

[0038] 5) Pour the glutinous rice and tartary buckwheat treated by alternating cold and heat into warm water at 32°C for 1 hour, the weight ratio of glutinous rice to water i...

Embodiment 3

[0045] A preparation method of glutinous rice lychee wine, comprising the following steps:

[0046] 1) Select fresh lychee, peel and remove the core, mix pulp and water at a mass ratio of 1:1.5 to obtain fruit pulp;

[0047] 2) Add pectinase to the fruit pulp, control the amount of pectinase added to 170mg / L, stir at 35°C for 2.6h, then stand at 3°C ​​for 4h, and then filter to obtain lychee juice;

[0048] 3) immerse the pretreated tartary buckwheat and glutinous rice in water and cook for 40 minutes at a temperature of 106° C., wherein the weight ratio of tartary buckwheat, glutinous rice and water is 1:8:17;

[0049] 4) Soak the cooked glutinous rice and tartary buckwheat in cold water at 3°C ​​for 78 minutes, then soak in hot water at 43°C for 5 minutes, alternately soaking in hot and cold water 4 times;

[0050] 5) Pour the glutinous rice and tartary buckwheat after alternating cold and heat treatment into warm water at 33°C for 1.5 hours, the weight ratio of glutinous r...

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Abstract

The invention relates to the technical field of food, and discloses a preparation method of sticky rice litchi wine. The preparation method is characterized in that firstly, fresh litchi fruits are selected; after peeling and kernel removal, pulp is pulped; then, mashed fruit is mixed with boiled tartary buckwheat and sticky rice to be fermented; after the fermentation is completed, a clarifying agent is added for clarifying; after the still standing, ultrafiltration membrane refined filtration is performed to obtain the sticky rice litchi wine. The litchi fruits, the tartary buckwheat and thesticky rice are mixed for fermentation, so that the flavor of the sticky rice wine is improved; the nutritional ingredients of the sticky rice wine are also added; the obtained sticky rice litchi wine is red and has bright color and luster; in addition, the control on the number of saccharomycetes is reasonable; the favor of the sticky rice wine is ensured; the wine producing rate in the fermentation process is also maintained.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of glutinous rice lychee wine. Background technique [0002] Glutinous rice is also called glutinous rice, which is a kind of rice. The main function of glutinous rice is to warm and nourish the spleen and stomach. Therefore, some people with spleen and stomach qi deficiency and frequent diarrhea can have a good therapeutic effect after eating it. In addition, glutinous rice can also relieve symptoms such as night sweats caused by qi deficiency, waist and abdomen swelling after pregnancy, and shortness of breath and fatigue after labor injuries. The traditional Chinese medicine classics "Materia Medica" fully explained the health care function of glutinous rice, "replenishing the spleen and stomach, benefiting the valley of lung qi. If the spleen and stomach are beneficial, the middle will warm itself, and the strength will be firm; warming can nourish qi, and q...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 不公告发明人
Owner 陈超
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