Method for preparing fresh rice wine by sterilization in high-voltage pulsed electric field

Abstract

The invention discloses a method for preparing fresh rice wine by utilizing sterilization in a high-voltage pulsed electric field. The method comprises the following steps: 1) processing glutinous rice to obtain cooked glutinous rice; 2) uniformly mixing the cooked glutinous rice with 0.1-0.3% of distiller's yeast based on the weight of the glutinous rice, performing fermenting at 28-30 DEG C for2-3 days, adding water of which the weight is 1-4 times that of the glutinous rice, performing uniform stirring, continuing to performing fermentation for 2-7 days, stopping fermentation, and performing separating to obtain fermented wine liquid; and 3) placing the fermented wine liquid in the high-voltage pulsed electric field for sterilization treatment to obtain the fresh rice wine, wherein thepulsed electric field intensity is 30-40 kV / cm, the number of pulses is 50-100, the pulse width is 10-40 [mu] s, the pulse frequency is 500-1000 Hz, and the treatment time is 100-150 [mu] s. According to the invention, the condition that sucrose invertase is inactivated after being heated is avoided by adopting sterilization in the high-voltage pulsed electric field, the prepared rice wine is fresh and delicious in taste and rich in nutrition, and the problems that the long-term contradiction that the rice wine is not fresh in taste and cannot be stored for a long time while the freshness ofthe taste is guaranteed are solved. The invention provides a novel rice wine category conforming to the health concept of modern consumers.

Description

technical field [0001] The invention belongs to the technical field of wine preparation, and in particular relates to a fresh rice wine and a preparation method thereof, more specifically to a method for preparing fresh rice wine by using high-voltage pulse electric field sterilization. Background technique [0002] Rice wine, also known as sweet wine, fermented glutinous rice or fermented glutinous rice, is a traditional low-alcohol brewed wine in my country. Made by fermentation, it is rich in glucose, maltose, amino acids, vitamins, organic acids, polysaccharides and other ingredients. Huge market potential and development prospects. [0003] The existing rice wine on the market mainly includes rice wine from Zhejiang, Xiaogan rice wine from Hubei, etc. The brewing process mainly includes the following steps: rice selection→rice washing→rice soaking→steaming→cooling→mixing koji→bottling nests→insulation and saccharification → Fermentation → Pressing → Filtration → Sterili...

AI Technical Summary

Problems solved by technology

Home-brewed rice wine has much higher nutritional content and flavor than existing rice wines on the market because it has not been pasteurized. In addition, without sterilization treatment, the wine liquid contains more bacteria, which leads to the rice wine being easily rancid after fermentation due to the many bacteria, so that the brewed rice wine has a short storage time, is easy to age, and cannot be commercialized. shortcoming

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