Method for preparing pure natural three-primary-color liqueur from rice wine

Abstract

The invention discloses a method for preparing pure natural three-primary-color alcoholic drink by using rice wine, which comprises the following steps of: respectively soaking and extracting monascus red pigment and gardenia yellow pigment from distilled liquor base obtained by clarifying, decolorizing, filtering and distilling the rice wine, soaking and extracting butterfly bean flower anthocyanin by using purified water or directly adding the gardenia blue pigment; adding clear and colorless rice wine to obtain a three-primary-color wine base; transferring flavors of the distilled liquor base and the medicinal and edible flower with fragrance in a sealed environment to obtain the flavoring liquor; blending the flavoring wine into red, yellow and blue wine bases, and filtering under normal-temperature oxygen-deficient and sterile conditions to obtain the pure natural three-primary-color liqueur. Medicinal and edible pigments are extracted through dipping, and are purely natural and non-toxic; medicinal and edible flowers are selected, fragrance is added through fragrance transfer, the faint scent of the original rice wine is reserved, the faint scent and plant flower fragrance form composite fragrance, the obtained liqueur is fresh and cool in taste, quietly elegant in fragrance, clear and bright in color and rich in nutrition, liqueur with different colors can be obtained through mutual blending, and different requirements are met.

Description

Technical Field

[0001] The present invention belongs to the technical field of rice wine processing and production, and particularly relates to a method for extracting and preparing red, yellow, and blue primary colors from natural plant raw materials by using rice wine to prepare a primary color liqueur. Background Art

[0002] Rice wine has thrived in China for thousands of years and has had a significant impact on the food cultures and wine-making of neighboring countries. Currently, the soft and refreshing sake can coordinate the flavors of sour, sweet, bitter, astringent, and spicy, eliminating the spiciness of white wine, the unbearable bitterness and bloating of beer, and the astringency of red wine. It has become an essential medium for young people to strengthen communication, build relationships, enliven the atmosphere, and conduct business negotiations. Among the colored alcoholic beverages with an alcohol content of 6° - 24°, most are prepared with artificial pigments, and the color becomes cloudy after mutual blending.

[0003] The colored wines currently on the market circulate in the form of medicinal wines, liqueurs, or cocktails. Medicinal wines have a single color and a special target audience; although liqueurs or cocktails have different colors, most of them add synthetic pigments and cannot be blended with each other. Once blended, the color becomes dim and unclear, and the taste cannot maintain the consistency of the original wine. Summary of the Invention

[0004] The purpose of the present invention is to provide a method for making a natural primary color liqueur with a refreshing taste, elegant aroma, clear color, and rich nutrition.

[0005] The method for making a primary color liqueur by using rice wine in the present invention includes the following steps:

[0006] Step 1: Distill the rice wine

[0007] After clarifying, decolorizing, filtering, and distilling the rice wine, collect the distilled wine bases with an alcohol content of 45° - 55° and 65° - 75°.

[0008] Step 2: Prepare the flavoring wine

[0009] Take the distilled wine base with an alcohol content of 45° - 55° and the fragrant flowers that are both medicine and food, and place them in a sealed environment for more than 15 days to obtain the flavoring wine.

[0010] Step 3: Prepare the red wine base

[0011] Select high-quality rice and soak it in running water for 24 - 36 hours with the water level 20 - 30 cm higher than the rice to allow the rice to absorb moisture. Then steam it in a steamer, and after cooling, mix it with vinegar residue and stir to prepare the Monascus culture medium. Place the Monascus culture medium in a fermentation chamber at 40 - 45 °C for 9 - 14 days. Take out the fermented Monascus and expose it to the hot sun to dry, and the dried product is Monascus. By mass percentage, add 10% - 20% of the total mass of Monascus to 80% - 90% of the total mass of distilled spirit base with an alcohol content of 65° - 75°, and soak it for 120 - 180 minutes under normal temperature, oxygen-poor, and sterile conditions to extract the red pigment in Monascus. Distill and concentrate the extract to 5% - 10% of the original volume to obtain the concentrated Monascus red pigment solution. Mix the concentrated Monascus red pigment solution with clear and colorless rice wine, and filter to obtain the filtrate, which is the red spirit base. The red color scale of the red spirit base is greater than 80;

[0012] Step 4: Prepare the yellow spirit base

[0013] Select gardenia fruits with bright orange-yellow color and dry them. By mass percentage, add 10% - 20% of the total mass of gardenia fruits to 80% - 90% of the total mass of distilled spirit base with an alcohol content of 65° - 75°, and soak it for 60 - 90 minutes under normal temperature, oxygen-poor, and sterile conditions to extract the gardenia yellow pigment. After the extract passes through HP2MGL macroporous resin, distill and concentrate it to 5% - 10% of the original volume to obtain the concentrated gardenia yellow pigment solution. Mix the concentrated gardenia yellow pigment solution with clear and colorless rice wine, and filter to obtain the filtrate, which is the yellow spirit base. The mass proportion of gardenia yellow pigment in the yellow spirit base does not exceed 0.3‰, and the yellow color scale of the yellow spirit base is greater than 80;

[0014] Step 5: Prepare the blue spirit base

[0015] Method 1: Select butterfly pea flowers with bright blue color, clean them, remove the roots, stems, and stamens, and dry them. By mass percentage, add 8% - 15% of the total mass of butterfly pea flowers to 85% - 92% of the total mass of pure water, and soak it for 150 - 180 minutes under oxygen-poor and sterile conditions at 50 - 55 °C to extract the anthocyanin in butterfly pea flowers. After the extract is adsorbed by AB-8 macroporous resin, desorb it with distilled spirit base with an alcohol content of 65° - 75°. Distill and concentrate the eluate to 5% - 10% of the original volume to obtain the concentrated butterfly pea flower blue pigment solution. Mix the concentrated butterfly pea flower blue pigment solution with clear and colorless rice wine, and filter to obtain the filtrate, which is the blue spirit base. The mass proportion of butterfly pea flower blue pigment in the blue spirit base does not exceed 0.2‰, and the blue color scale of the blue spirit base is greater than 80;

[0016] Method 2: Mix gardenia blue pigment with clear and colorless rice wine, and filter to obtain the filtrate, which is the blue spirit base. The mass proportion of gardenia blue pigment in the blue spirit base does not exceed 0.2‰, and the blue color scale of the blue spirit base is greater than 80;

[0017] Step 6: Make natural three-primary-color liqueur

[0018] By mass percentage, flavoring wine with a total mass of 1% - 6% is respectively added to red wine base, yellow wine base, and blue wine base with a total mass of 94% - 99%. It is filtered and sterilized under normal temperature and aseptic conditions to obtain natural three-primary-color liqueur, which is stored in a sealed manner and protected from light.

[0019] Furthermore, in the above step 1, the rice wine is rice wine with an alcohol content of 8° - 16° brewed by low-temperature liquid fermentation of any one of pure rice, millet, glutinous rice, and black waxy corn.

[0020] Furthermore, in the above step 2, the fragrant flowers with both medicinal and edible properties are selected from any one of osmanthus, jasmine, rose, pagoda tree flower, etc.

[0021] Furthermore, in the above step 3, by mass percentage, 1% - 3% of the total mass of concentrated monascus red pigment solution is mixed with 97% - 99% of the total mass of clear and colorless rice wine, and the filtrate obtained after filtration is the red wine base.

[0022] Furthermore, in the above step 4, by mass percentage, 1% - 3% of the total mass of concentrated gardenia yellow pigment solution is mixed with 97% - 99% of the total mass of clear and colorless rice wine, and the filtrate obtained after filtration is the yellow wine base.

[0023] Furthermore, in the above step 5, by mass percentage, 1% - 3% of the total mass of concentrated butterfly pea flower blue pigment solution is mixed with 97% - 99% of the total mass of clear and colorless rice wine, and the filtrate obtained after filtration is the blue wine base.

[0024] Furthermore, in the above step 5, by mass percentage, 1% - 3% of the total mass of gardenia blue pigment is mixed with 97% - 99% of the total mass of clear and colorless rice wine, and the filtrate obtained after filtration is the blue wine base.

[0025] Furthermore, in the above step 6, according to requirements, the three-primary-color liqueurs can be blended with each other to form liqueurs of different colors.

[0026] The beneficial effects of the present invention are as follows:

[0027] 1. The present invention uses distilled wine base to soak and extract monascus red pigment cultured by monascus enzyme bacteria. After concentration, it is added to the clear and colorless rice wine. The red color scale of the produced red wine base is above 80, clear and transparent, with strong adhesion and no hanging on the cup. Monascus red pigment has a certain scavenging effect on DPPH, ·OH, and ·O2- free radicals. The main active substances have a certain effect on reducing blood sugar, antioxidant, and enhancing immunity. It synergistically benefits health with organic acids, lipids, amino acids, and trace elements in rice wine, and is stable in the acidic environment with slow attenuation of red color.

[0028] 2. The present invention selects gardenia fruits that are both edible and medicinal. The gardenia yellow pigment is extracted by soaking in distilled liquor base, and after concentration, it is added to the clarified and decolorized rice wine. The yellow color scale reaches above 80, it is clear and bright, has strong adhesion and does not stick to the cup. The crocin and crocetin in gardenia fruits are produced in an oxygen-deficient atmosphere, and the conjugated double bonds in the crocin molecular structure are retained, having antioxidant properties. The impurities that cause the greening of gardenia yellow pigment are removed by HP2MGL macroporous resin, ensuring the stability of the yellow pigment and extending the decay period. This gardenia yellow pigment has similar active substances and characteristics to carotenoid pigments, has antioxidant properties, and is beneficial to the body together with amino acids, vitamins, minerals, etc. in the rice wine.

[0029] 3. The butterfly pea flowers used in the present invention contain a large amount of water-soluble anthocyanins. They are extracted with pure water and purified with AB-8 macroporous resin, and after concentration, they are added to the clarified and decolorized rice wine. The blue color scale reaches above 80, it is clear and bright, has strong adhesion and does not stick to the cup, and the color attenuation is slow, remaining stable for a long time. The anthocyanins in the butterfly pea flowers and gardenia blue pigment used in the present invention are both natural blue pigments, safe and reliable. At the same time, anthocyanins play an important role in preventing cardiovascular and cerebrovascular diseases and relieving fatigue.

[0030] 4. The present invention selects flowers within the range of both edible and medicinal. The fragrance is added by fragrance transfer, retaining the fresh fragrance of the original rice wine and forming a compound fragrance with the floral fragrance of the plants, with a mellow taste and no peculiar smell.

[0031] 5. The present invention utilizes the soft characteristics of the clear and colorless rice wine. The concentrated red yeast rice red pigment solution, gardenia yellow pigment solution, butterfly pea flower blue pigment solution or gardenia blue pigment are respectively added to the clear and colorless rice wine to obtain a natural red, yellow, and blue primary color liqueur with half-opened flowers, elegant fragrance, and slightly tipsy drinking experience, which can naturally color. The pigment addition amount conforms to the permitted range of food natural pigment addition, and basically maintains the taste of the rice wine. Mixing the three primary color liqueurs with each other can obtain liqueurs of different colors, giving young people more consumption choices, expanding the consumer group of rice wine, better meeting the quality and healthy living needs of young people, more harmonious with the communication experience of young people, more in line with the fashion pursuit of young people, and better promoting the Chinese flavor of rice wine. Specific Embodiments

[0032] The present invention will be further described in detail below in conjunction with embodiments, but the protection scope of the present invention is not limited to these embodiments.

[0033] Example 1

[0034] Step 1: Distill the rice wine

[0035] The 8° - 16° rice wine brewed by low-temperature liquid fermentation is clarified, decolorized, filtered, and distilled, and the distilled liquor base with an alcohol content of 45° - 55° and 65° - 75° is collected.

[0036] Step 2: Prepare flavored liquor

[0037] Take 1 kg of distilled liquor base with an alcohol content of 35° - 55° and 2.0 kg of osmanthus flowers, and place them in a sealed environment for 20 days to obtain flavored liquor.

[0038] Step 3: Prepare red liquor base

[0039] Select high-quality rice, soak it in running water for 24 hours with the water level 30 cm higher than the rice to allow the rice to absorb water; then steam it in a steamer and cool it. Mix it with vinegar residue to prepare a Monascus culture medium; place the Monascus culture medium in a fermentation chamber at 45°C for 12 days. Take out the fermented Monascus and expose it to the hot sun to dry, and the dried product is Monascus; add 1.5 kg of Monascus to 8.5 kg of distilled liquor base with an alcohol content of 65° - 75°, and soak it for 150 minutes under normal temperature, oxygen-deficient and sterile conditions to extract the red pigment in Monascus. The extract is distilled and concentrated to 8% of the original volume to obtain concentrated Monascus red pigment solution; take 0.2 kg of concentrated Monascus red pigment solution and mix it with 9.8 kg of clear and colorless rice wine, and filter to obtain a filtrate with clear color and no precipitation, which is the red liquor base; the red color scale of the red liquor base is greater than 80.

[0040] Step 4: Prepare yellow liquor base

[0041] Select gardenia fruits with orange-yellow and clean color, and dry them; add 1 kg of gardenia fruits to 9 kg of distilled liquor base with an alcohol content of 65° - 75°, and soak it for 80 minutes under normal temperature, oxygen-deficient and sterile conditions to extract gardenia yellow pigment. After the extract passes through HP2MGL macroporous resin, it is distilled and concentrated to 8% of the original volume to obtain concentrated gardenia yellow pigment solution; take 0.2 kg of concentrated gardenia yellow pigment solution and mix it with 9.8 kg of clear and colorless rice wine, and filter to obtain the filtrate, which is the yellow liquor base; the mass proportion of gardenia yellow pigment in the yellow liquor base does not exceed 0.3‰, and the yellow color scale of the yellow liquor base is greater than 80.

[0042] Step 5: Prepare blue liquor base

[0043] Select butterfly pea flowers with bright blue and clean color, remove the roots, stems and stamens, and dry them; add 1 kg of butterfly pea flowers to 9 kg of pure water, and soak it for 160 minutes at 50°C under oxygen-deficient and sterile conditions to extract anthocyanin in butterfly pea flowers. After the extract is adsorbed by AB-8 macroporous resin, it is desorbed with distilled liquor base with an alcohol content of 65° - 75°, and the eluate is distilled and concentrated to 8% of the original volume to obtain concentrated butterfly pea flower blue pigment solution; take 0.2 kg of concentrated butterfly pea flower blue pigment solution and mix it with 9.8 kg of clear and colorless rice wine, and filter to obtain the filtrate, which is the blue liquor base. The mass proportion of butterfly pea flower blue pigment in the blue liquor base does not exceed 0.2‰, and the blue color scale of the blue liquor base is greater than 80.

[0044] Step 6: Make natural three-primary-color liqueur

[0045] Add 0.5 kg of flavoring wine to 9.5 kg of red wine base, 9.5 kg of yellow wine base and 9.5 kg of blue wine base respectively, filter and sterilize under sterile conditions at room temperature to obtain pure natural red wine, yellow wine and blue wine, which are stored in a sealed manner and prohibited from light.

[0046] The red wine, yellow wine and blue wine prepared in the above Example 1 were mixed evenly at a volume ratio of 1:1:1 and then tested for relevant indicators. The test results are shown in Table 1.

[0047] Table 1

[0048]

[0049]

[0050] The red, yellow and blue three-color wine prepared in Example 1 of the present invention has a clear appearance, clear and transparent, and a soft taste. Using the three primary color coloring principle, the red, yellow and blue three-color wines can be blended with each other to present different levels of pleasing natural colors, eliminating the color of Western cocktails blended with pigments, and the taste is basically close to the original quality rice wine. As can be seen from Table 1, the product after the three primary color wines are mixed has a clear appearance without precipitation, harmonious fragrance, contains a variety of amino acids, vitamins, minerals, methanol, fusel oil, aldehydes meet the standards, Salmonella, Staphylococcus aureus are not detected, total acid, total sugar, total fat meet the standards, and pigments such as lemon yellow are not detected. The items tested by relevant institutions in accordance with GB / T 27588-2011, product quality requirements, GB 2757-2012, GB2760-2014, GB 2762-2017, and Guo Shi Jian Shi Sheng

[2019] No. 214, meet the requirements of GB / T 27588-2011 "Lujiu", product quality requirements, GB 2757-2012 "National Food Safety Standard Distilled Spirits and Blended Spirits", GB 2760-2014 "National Food Safety Standard for the Use of Food Additives", GB 2762-2017 "National Food Safety Standard Limits of Contaminants in Food", and the Guiding Opinions of the State Administration for Market Regulation on the Prevention and Control of Pollution Risks of "Plasticizers" in Food (Guo Shi Jian Shi Sheng

[2019] No. 214).

Claims

1. A method for making a pure natural three-color liqueur using rice wine, characterized in that, It includes the following steps: Step 1: Distill rice wine After the rice wine is clarified, decolorized, filtered and distilled, collect the distilled wine bases with alcohol content of 45° - 55° and 65° - 75°; Step 2: Prepare flavored wine Take the distilled wine base with alcohol content of 45° - 55° and place it with fragrant flowers that are both medicinal and edible in a sealed environment for more than 15 days to obtain the flavored wine; Step 3: Prepare red wine base Select high-quality rice and soak it in running water for 24 - 36 hours, with the water level 20 - 30 cm higher than the rice to make the rice absorb water; then steam it in a steamer and cool it, and mix and stir it with vinegar residue to prepare the Monascus culture medium; place the Monascus culture medium in a fermentation chamber at 40 - 45°C for 9 - 14 days, take out the fermented Monascus and expose it to the sun until it dries, and the dried Monascus is the red yeast rice; by mass percentage, add 10% - 20% of the total mass of red yeast rice to 80% - 90% of the total mass of the distilled wine base with alcohol content of 65° - 75°, and soak it for 120 - 180 minutes under normal temperature, oxygen-poor and sterile conditions to extract the red pigment in the red yeast rice. The extract is distilled and concentrated to 5% - 10% of the original volume to obtain the concentrated red yeast rice red pigment solution; mix the concentrated red yeast rice red pigment solution with clear and colorless rice wine and filter to obtain the filtrate, which is the red wine base; the red color scale of the red wine base is greater than 80; Step 4: Prepare yellow wine base Select gardenia fruits with orange-yellow and clean color and dry them; by mass percentage, add 10% - 20% of the total mass of gardenia fruits to 80% - 90% of the total mass of the distilled wine base with alcohol content of 65° - 75°, and soak it for 60 - 90 minutes under normal temperature, oxygen-poor and sterile conditions to extract the gardenia yellow pigment. After the extract passes through the HP2MGL macroporous resin, it is distilled and concentrated to 5% - 10% of the original volume to obtain the concentrated gardenia yellow pigment solution; mix the concentrated gardenia yellow pigment solution with clear and colorless rice wine and filter to obtain the filtrate, which is the yellow wine base; the mass proportion of gardenia yellow pigment in the yellow wine base does not exceed 0.3‰, and the yellow color scale of the yellow wine base is greater than 80; Step 5: Prepare blue wine base Method 1: Select butterfly pea flowers with blue and bright color, clean, remove the roots, stems and stamens and dry them; by mass percentage, add 8% - 15% of the total mass of butterfly pea flowers to 85% - 92% of the total mass of pure water, and soak it for 150 - 180 minutes under oxygen-poor and sterile conditions at 50 - 55°C to extract the anthocyanin in the butterfly pea flowers. After the extract is adsorbed by AB-8 macroporous resin, it is desorbed with the distilled wine base with alcohol content of 65° - 75°. The eluate is distilled and concentrated to 5% - 10% of the original volume to obtain the concentrated butterfly pea flower blue pigment solution; mix the concentrated butterfly pea flower blue pigment solution with clear and colorless rice wine and filter to obtain the filtrate, which is the blue wine base; the mass proportion of butterfly pea flower blue pigment in the blue wine base does not exceed 0.2‰, and the blue color scale of the blue wine base is greater than 80; Method 2: Mix gardenia blue pigment with clear and colorless rice wine and filter to obtain the filtrate, which is the blue wine base; the mass proportion of gardenia blue pigment in the blue wine base does not exceed 0.2‰, and the blue color scale of the blue wine base is greater than 80; Step 6: Make natural three-primary-color liqueur By mass percentage, 1% to 6% of the total mass of flavoring wine is added to 94% to 99% of the total mass of red wine base, yellow wine base, and blue wine base respectively. It is filtered and sterilized under sterile conditions at room temperature to obtain natural three-primary-color liqueur, which is stored in a sealed manner and protected from light.

2. The method for making a pure natural three-color medicinal liquor using rice wine according to claim 1, characterized in that, In Step 1, the rice wine is 8° to 16° rice wine brewed by low-temperature liquid fermentation of any one of pure rice, millet, glutinous rice, and black glutinous corn.

3. The method for making a pure natural three - primary - color medicinal liquor using rice wine according to claim 1, characterized in that, In Step 2, the fragrant flowers of medicine and food homology are selected from any one of osmanthus, jasmine, rose, and pagoda tree flower.

4. The method for making a pure natural three - primary - color liqueur using rice wine according to claim 1, characterized in that, In Step 3, by mass percentage, 1% to 3% of the total mass of concentrated monascus red pigment solution is mixed with 97% to 99% of the total mass of clear and colorless rice wine, and the filtrate obtained by filtration is the red wine base.

5. The method for making a pure natural three-primary-color medicinal liquor using rice wine according to claim 1, characterized in that In Step 4, by mass percentage, 1% to 3% of the total mass of concentrated gardenia yellow pigment solution is mixed with 97% to 99% of the total mass of clear and colorless rice wine, and the filtrate obtained by filtration is the yellow wine base.

6. The method for making a pure natural three-primary-color medicinal liquor using rice wine according to claim 1, characterized in that, In Step 5, by mass percentage, 1% to 3% of the total mass of concentrated butterfly pea flower blue pigment solution is mixed with 97% to 99% of the total mass of clear and colorless rice wine, and the filtrate obtained by filtration is the blue wine base.

7. The method for making a pure natural three-color medicinal liquor using rice wine according to claim 1, characterized in that, In Step 5, by mass percentage, 1% to 3% of the total mass of gardenia blue pigment is mixed with 97% to 99% of the total mass of clear and colorless rice wine, and the filtrate obtained by filtration is the blue wine base.

8. The method for making a pure natural three-color medicinal liquor using rice wine according to claim 1, characterized in that, In Step 6, according to requirements, the three-primary-color liqueurs are blended with each other to form liqueurs of different colors.

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