Preparation method of long-shelf-life glutinous rice sweet wine based on composite variable-pressure heating

Abstract

The invention provides a preparation method of long-shelf-life glutinous rice sweet wine based on composite variable-pressure heating, and relates to the technical field of sweet wine brewage. The preparation method comprises the following steps: S1, performing raw material preparation; to be specific, selecting glutinous rice with full particles, removing impurities, washing rice, and performingsoaking for 2-3 hours; S2, curing the glutinous rice; namely, heating the glutinous rice soaked in the S1 in a steam and microwave composite variable-pressure manner to cure the glutinous rice; S3, performing yeast mixing and jar filling; to be specific, in a dust-free environment, spreading and cooling the glutinous rice treated and sprinkled in the S2 to 15-25 DEG C, adding yeast into the glutinous rice according to an addition amount of 0.06%-0.1% of the weight of the glutinous rice, uniformly performing stirring, filling the mixture into a jar, and sealing the jar; S4, performing temperature-controlled fermentation; to be specific, putting the mixture obtained in the S3 into the jar, performing fermenting in a cellar for 24-36 hours at the fermentation temperature of 30-40 DEG C, and taking a product out of the cellar after fermentation is finished; and S5, packaging a finished product; performing sterilizing and packaging: pasteurizing the jar-packed sweet wine fermented in the S4, performing packaging and warehousing. The sweet wine brewed by the method is good in taste; and the shelf life is greatly prolonged, and production and sales are facilitated.

Description

technical field [0001] The invention relates to the technical field of sweet wine brewing, in particular to a method for making glutinous rice sweet wine with a long shelf life based on compound pressure swing heating. Background technique [0002] Sweet wine, also known as glutinous rice wine, rice wine, fermented glutinous rice, fermented glutinous rice, the production of this kind of traditional fermented food has a long history in our country. A favorite nutritional health drink. [0003] In particular, the Changle sweet wine produced in Changle Town, Miluo City, Hunan Province has enjoyed a high reputation in the central and southern regions since the Qianlong period of the Qing Dynasty. The liqueur has the following characteristics: 1. Green food: it does not add any coloring matter and preservatives, and is an ideal healthy drink. 2. The taste is unique: its taste is jade fat condensed fragrance, mouth-moistening sweetheart, it has lasted for thousands of years, and...

AI Technical Summary

Problems solved by technology

The sweet wine made by the traditional method has two major defects: first, the freshness preservation period is short, and the traditional sweet wine has a freshness period of less than half a month at a normal temperature of about 25°C; , the rice grains are severely gelatinized, and the taste of the brewed liqueur is not good. Therefore, it is of practical significance to solve the above problems

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