Raspberry milled long-grain glutinous rice sake and preparation method thereof

A technology of indica glutinous rice and raspberry, which is applied in the field of wine making to achieve the effect of clear taste and ruddy color

Pending Publication Date: 2020-10-23
浙江省中药研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet, how to make the raspberry sake that makes does not have sour taste, keeps the unique refreshing mouthfeel of sake, also does not have report in the prior art

Method used

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  • Raspberry milled long-grain glutinous rice sake and preparation method thereof

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Embodiment 1

[0030] Step 1. Production of raspberry pulp: take fresh raspberry fruit, sterilize at 80°C for 20 minutes, homogenate and crush, let cool to obtain 50kg of raspberry pulp, store in a sealed seal at -10°C until use, and then thaw when used.

[0031] Step 2. Take indica glutinous rice and wash it, soak it in water for 7 hours, and cook it for 30 minutes. After the steamed glutinous rice is cooled to room temperature, add 1.5Kg of rhizopus koji, mix well, and saccharify in a fermenter. The saccharification temperature is 30°C. Stir once every hour, and ferment for 3 days to obtain 200 kg of saccharified indica glutinous rice.

[0032] Step 3. Take the indica glutinous rice and wash it, soak it in water for 8 hours, cook for 30 minutes, and cool the cooked indica glutinous rice to room temperature to obtain 300 kg of steamed indica glutinous rice.

[0033] Step 4, mix the saccharified indica glutinous rice obtained in step 2, the steamed indica glutinous rice obtained in step 3, a...

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PUM

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Abstract

The invention discloses raspberry milled long-grain glutinous rice sake and a preparation method thereof. The preparation method comprises the following steps: uniformly mixing saccharified milled long-grain glutinous rice, steamed milled long-grain glutinous rice and raspberry pulp according to a ratio of (3.8-4.2): (5.8-6.2): 1 to obtain a fermentation substrate, adding sterilized water, ediblealcohol and saccharomycetes, performing fermenting for 4-6 days to obtain fermentation liquor 1, and stirring once every 3-5 hours during fermentation; further fermenting the fermentation liquor 1 at14-16 DEG C for 20-30 days, stirring once every 12 hours during fermentation, and filtering to obtain initial primary pulp wine; aging the initial primary pulp wine until the mouthfeel is soft; clarifying to obtain primary pulp wine; sterilizing the primary pulp wine, blending with water, and sub-packaging to obtain the raspberry milled long-grain glutinous rice sake. The raspberry milled long-grain glutinous rice sake prepared by the preparation method disclosed by the invention is cool in mouth feel, has the fragrance of raspberries, is ruddy in color and luster, and also has the health-carefunction of the raspberries.

Description

Technical field: [0001] The invention relates to the technical field of brewing, in particular to raspberry indica glutinous rice sake and a preparation method thereof. Background technique: [0002] Sake is an ancient wine that originated in my country. It has continued to develop into the form of rice wine in my country. It exists in the form of Japanese sake in neighboring Japan and has become the national drink of Japan. Sake is a non-distilled wine brewed from rice, with a low alcohol content, generally below 20 degrees, mostly around 10-15 degrees. Chinese rice wine tastes sweet and mellow, while Japanese sake is relatively light. With the improvement of living standards and the increasingly frequent cultural exchanges at home and abroad, the consumption of light sake in my country has gradually increased. [0003] Raspberry is a traditional Chinese medicinal material in my country, which was recorded in "Shen Nong's Materia Medica" 2,000 years ago. It is the immatur...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12G3/024
CPCC12G3/022C12G3/024
Inventor 孙健沈晓霞
Owner 浙江省中药研究所有限公司
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