Fruit blending rice wine and preparation method thereof

Abstract

The invention discloses fruit blending rice wine and a preparation method thereof. The fruit blending rice wine comprises the following raw materials in parts by weight: 60-100 parts of glutinous rice, 10-20 parts of fruit juice, 10-50 parts of water, 0.3-0.5 part of sweet wine yeast and 0.3-0.5 part of dry yeast. The fruit blending rice wine glutinous rice prepared by the steps of material preparation, fermentation, concentration, secondary fermentation, blending and the like, with two fermentation processes, wherein the first fermentation includes making the fermentation liquor contain multiple flavor substances such as acids, alcohols, aldehydes and ketones produced by fermentation, concentrating and enriching the non-volatile flavor substances through concentration; and the second fermentation includes preforming thin mash fermentation on the remaining raw materials, acquiring distilled liquor through distillation, distilling and enriching flavor components produced in the fermentation process in a certain proportion to obtain products with multiple fruit styles, sugar content and alcohol content through blending. Secondly, the greatest advantage of the wine is that the production of concentrated liquor and distilled liquor can be carried out by factories, the blending and sales of products can be completed by sales stores and even vending machines, and different types of products can be provided.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a rice wine blended with fruit, and also relates to a preparation method of the rice wine blended with fruit. Background technique [0002] Rice wine is a traditional alcoholic drink in my country. It is usually brewed with high-quality glutinous rice under the action of a saccharification starter. The fermented liquid is distilled to obtain glutinous rice wine. The lees obtained by filtration are often discarded, resulting in a waste of resources. [0003] The traditional brewing method is to add sweet wine koji to glutinous rice to ferment for a period of time to obtain fermented wine, then add water to the fermented wine to continue secondary fermentation to obtain glutinous rice wine. [0004] Traditionally brewed rice wine has a mellow, refreshing taste and a strong rice wine style. Rice wine has a long cultural heritage and is regarded as the wine that best repr...

AI Technical Summary

Problems solved by technology

However, in recent years, quite a few consumers believe that the technical level of blended wine is not high, similar to the production of ordinary beverages, and in order to achieve aroma, color, taste and other effects, various additives are widely used, resulting in the rapid development of the blended wine market. atrophy