Preparation method of pineapple-flavor rice wine

Abstract

The invention discloses a preparation method of pineapple-flavored rice wine, which comprises the following steps: firstly, selecting fresh pineapples which are moderate in maturity and free from plant diseases and insect pests for flavor extraction, and heating, boiling and filtering to obtain a pineapple flavor extracting solution; then, selecting high-quality glutinous rice, performing soaking and cooking treatment, adding the diced pineapples, performing mixing, and adding Q303 rhizopus distiller's yeast for fermentation; and adding the extracted pineapple flavor extracting solution into a fermentation tank, and adding fruit wine yeast for secondary fermentation, so that the pineapple flavor and the rice wine are fully fused. And finally, filtering or distilling the fermented rice wine to obtain the pineapple-flavor rice wine. The rice wine prepared by the method disclosed by the invention has unique pineapple flavor, unique flavor and mellow taste, meets the requirements of consumers on novel and personalized drinks, and has relatively high market value and application prospect. The method is simple and easy to implement, raw materials are easy to obtain, production cost is low, and the method is suitable for industrial production.

Description

Technical Field

[0001] The present application relates to the technical field of rice wine production, and in particular to a method for producing pineapple-flavored rice wine. Background Art

[0002] Traditional rice wine, primarily made from glutinous rice or rice through soaking, steaming, and fermentation, is rich in essential nutrients such as carbohydrates, protein, B vitamins, and minerals. However, its relatively limited flavor and health benefits make it difficult to satisfy modern consumers' demand for richer taste and health benefits. Summary of the Invention

[0003] The present application provides a method for producing pineapple-flavored rice wine. The method is simple, the raw materials are readily available, and the method is suitable for large-scale production. The obtained rice wine has a unique pineapple flavor, a unique flavor, and a sweet taste. The obtained rice wine is of good quality.

[0004] The present invention is implemented by the following technical solution: a method for making pineapple-flavored rice wine, comprising the following steps:

[0005] Step 1: Select high-quality glutinous rice, wash it clean, and soak it in water;

[0006] Step 2: Choose a fresh pineapple, peel and remove the eyes, then cut into pieces;

[0007] Step 3: Drain the soaked glutinous rice and steam it over high heat until it is cooked through. Take out the steamed glutinous rice and spread it out to cool to room temperature. Then add boiled water to adjust the moisture content of the glutinous rice.

[0008] Step 4: Mix the steamed glutinous rice and pineapple chunks, add Q303 Rhizopus, and stir evenly;

[0009] Step 5: Put the mixed glutinous rice into the fermentation tank, compact it, dig a hole in the middle, cover it with plastic wrap, and ferment it for 3 days;

[0010] Step 6: Select fresh pineapples, peel and remove the eyes, and crush them to obtain pineapple minced meat; then add pectinase to the pineapple minced meat, mix well, let stand, boil, and filter to obtain pineapple flavor extract;

[0011] Step seven: adding pineapple flavor extract to a glutinous rice fermentation tank that has completed saccharification treatment at a ratio of 5-15% of the mass of glutinous rice, adding boiled water at a ratio of 60-70% of the mass of glutinous rice, covering with plastic wrap, sealing, and fermenting at room temperature for 7 days, filtering or distilling, sterilizing, blending, and packaging to obtain pineapple flavor rice wine.

[0012] Preferably, the method for making the aforementioned pineapple-flavored rice wine comprises the following steps:

[0013] Step 1: Select high-quality glutinous rice, wash it thoroughly, and soak it in water for 6-8 hours;

[0014] Step 2: Choose a fresh pineapple, peel and remove the eyes, then cut into 2-3 cm chunks;

[0015] Step 3: Drain the soaked glutinous rice and steam it over high heat until it is cooked through. Take out the steamed glutinous rice, spread it out to cool it down to room temperature, and then add 15% to 30% boiled water to adjust the moisture content of the glutinous rice.

[0016] Step 4: Mix the steamed glutinous rice and pineapple chunks in a ratio of 10:(1-3), add 0.2-0.3% activated Q303 Rhizopus, and stir evenly;

[0017] Step 5: Put the mixed glutinous rice into the fermentation tank, compact it, dig a hole in the middle, cover it with plastic wrap, and place it at 28-32℃ for saccharification and fermentation for 2-3 days;

[0018] Step 6: Select a fresh pineapple, peel and remove the eyes, and crush it to obtain pineapple minced meat; then add pectinase at an amount of 0.03-0.05‰ of the weight of the pineapple minced meat, add pectinase to the pineapple minced meat, mix well, and let it stand for 10-14 hours, then add 0.5-0.8 times the weight of the pineapple minced meat in drinking water, boil, and filter to obtain a pineapple flavor extract;

[0019] Step seven: adding pineapple flavor extract to a glutinous rice fermentation tank that has completed saccharification treatment at a ratio of 10-30% of the mass of glutinous rice, adding boiled water at a ratio of 50-70% of the mass of glutinous rice, covering with plastic wrap, sealing, and fermenting at room temperature for 7-8 days, filtering or distilling, sterilizing, blending, and packaging to obtain pineapple flavor rice wine.

[0020] Further preferably, the method for making the aforementioned pineapple-flavored rice wine comprises the following steps:

[0021] Step 1: Select high-quality glutinous rice, wash it thoroughly, and soak it in water for 7 hours;

[0022] Step 2: Choose a fresh pineapple, peel and remove the eyes, then cut into 2-3 cm chunks;

[0023] Step 3: Drain the soaked glutinous rice and steam it over high heat until it is cooked through but not mushy. Take out the steamed glutinous rice, spread it out and let it cool to room temperature. Then add 20% boiled water to adjust the moisture content of the glutinous rice.

[0024] Step 4: Mix the steamed glutinous rice and pineapple chunks in a ratio of 10:3, add 0.2% activated Q303 Rhizopus, and stir evenly;

[0025] Step 5: Put the mixed glutinous rice into the fermentation tank, compact it, dig a hole in the middle, cover it with plastic wrap, and place it at 28-32℃ for saccharification and fermentation for 3 days;

[0026] Step 6: Select a fresh pineapple, peel and remove the eyes, and crush it to obtain pineapple minced meat; then add pectinase at an amount of 0.05‰ of the weight of the pineapple minced meat, add pectinase to the pineapple minced meat, mix well, let it stand for 12 hours, boil, and filter to obtain a pineapple flavor extract;

[0027] Step seven: adding pineapple flavor extract to a glutinous rice fermentation tank that has completed saccharification treatment at a ratio of 10% of the mass of glutinous rice, adding boiled water at a ratio of 70% of the mass of glutinous rice, covering with plastic wrap, sealing, and fermenting at room temperature for 7 days, filtering or distilling, sterilizing, blending, and packaging to obtain pineapple flavor rice wine.

[0028] The present invention has the following beneficial effects: 1. The production method is simple, the raw materials are readily available, and it is suitable for large-scale production. 2. The resulting rice wine has a unique pineapple aroma, a distinctive flavor, and a sweet taste. 3. The rice wine can be further purified through the distillation process, thereby improving product quality. DETAILED DESCRIPTION

[0029] In order to help those skilled in the art better understand the present invention, the following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0030] Example 1:

[0031] A method for making pineapple-flavored rice wine specifically comprises the following steps:

[0032] 1. Choose high-quality glutinous rice, wash it clean, and soak it in cold water for 7 hours until the rice completely absorbs water and becomes soft;

[0033] 2. Choose fresh pineapples that are moderately mature and free of pests and diseases. Peel and remove the eyes, then cut into pieces about 2-3 cm in size.

[0034] 3. Drain the soaked glutinous rice and spread it in a steamer. Steam it over high heat until it is cooked through but not mushy. After taking out the steamed glutinous rice, spread it out to cool it down to about body temperature. Then add 20% boiled water to adjust the humidity of the glutinous rice.

[0035] 4. Evenly mix the steamed glutinous rice and pineapple chunks in a ratio of 10:3;

[0036] 5. Add 0.2% activated Q303 Rhizopus and stir evenly to ensure that the microorganisms are evenly distributed in the glutinous rice.

[0037] 6. Put the mixed glutinous rice into a container, compact it, dig a hole in the middle, cover it with plastic wrap, and place it at 30℃ for saccharification and fermentation for 3 days.

[0038] 7. Select fresh pineapples of moderate maturity and free of pests and diseases, peel and remove the eyes, and crush to obtain pineapple minced meat. Then, add pectinase in an amount of 0.05‰ of the mass of the pineapple minced meat, add pectinase to the pineapple minced meat, mix well, and let stand for 12 hours. Then, heat, boil, and filter to obtain a pineapple flavor extract.

[0039] 8. Add pineapple flavor extract to the glutinous rice fermentation tank that has completed saccharification treatment at a ratio of 10% of the weight of the glutinous rice;

[0040] 9. In the glutinous rice fermentation tank that has completed the saccharification treatment, add boiled water solution at a ratio of 70% of the mass of the glutinous rice.

[0041] 10. Cover with plastic wrap, seal, and ferment at 20℃ for 7 days;

[0042] 11. After the post-fermentation treatment is completed, the fermentation product is filtered, sterilized, blended, and filled to obtain pineapple-flavored rice wine.

[0043] Example 2:

[0044] A method for preparing pineapple-flavored rice wine comprises the following steps:

[0045] Step 1: Select high-quality glutinous rice, wash it thoroughly, and soak it in water for 7 hours;

[0046] Step 2: Choose a fresh pineapple, peel and remove the eyes, then cut into 2-3 cm chunks;

[0047] Step 3: Drain the soaked glutinous rice and steam it over high heat until it is cooked but not mushy. Take out the steamed glutinous rice, spread it out and let it cool to room temperature. Then add 30% boiled water to adjust the moisture content of the glutinous rice.

[0048] Step 4: Mix the steamed glutinous rice and pineapple chunks in a ratio of 10:3, add 0.2% activated Q303 Rhizopus, and stir evenly;

[0049] Step 5: Put the mixed glutinous rice into the fermentation tank, compact it, dig a hole in the middle, cover it with plastic wrap, and place it at 28-32℃ for saccharification and fermentation for 3 days;

[0050] Step 6: Select fresh pineapples, peel and remove the eyes, and crush them to obtain pineapple minced meat; then add pectinase at an amount of 0.05‰ of the weight of the pineapple minced meat, mix well, let stand for 12 hours, boil, and distill to obtain a pineapple flavor extract;

[0051] Step 7: adding pineapple flavor extract to the glutinous rice fermentation tank that has completed saccharification treatment at a ratio of 10% of the mass of glutinous rice, adding boiled water at a ratio of 70% of the mass of glutinous rice, covering with plastic wrap, sealing, and fermenting at room temperature for 7 days, filtering, sterilizing, blending, and packaging to obtain pineapple flavor rice wine.

[0052] Example 3:

[0053] A method for preparing pineapple-flavored rice wine comprises the following steps:

[0054] Step 1: Select high-quality glutinous rice, wash it thoroughly, and soak it in water for 7 hours;

[0055] Step 2: Choose a fresh pineapple, peel and remove the eyes, then cut into 2-3 cm chunks;

[0056] Step 3: Drain the soaked glutinous rice and steam it over high heat until it is cooked through but not mushy. Take out the steamed glutinous rice, spread it out to cool to room temperature, and then add 15% boiled water to adjust the moisture content of the glutinous rice.

[0057] Step 4: Mix the steamed glutinous rice and pineapple chunks in a ratio of 10:3, add 0.2% activated Q303 Rhizopus, and stir evenly;

[0058] Step 5: Put the mixed glutinous rice into the fermentation tank, compact it, dig a hole in the middle, cover it with plastic wrap, and place it at 28-32℃ for saccharification and fermentation for 3 days;

[0059] Step 6: Select a fresh pineapple, peel and remove the eyes, and crush it to obtain pineapple minced meat; then add pectinase at an amount of 0.05‰ of the weight of the pineapple minced meat, add pectinase to the pineapple minced meat, mix well, let it stand for 12 hours, boil, and filter to obtain a pineapple flavor extract;

[0060] Step seven: adding pineapple flavor extract to a glutinous rice fermentation tank that has completed saccharification treatment at a ratio of 10% of the mass of glutinous rice, adding boiled water at a ratio of 70% of the mass of glutinous rice, covering with plastic wrap, sealing, and fermenting at room temperature for 7 days, distilling, sterilizing, blending, and packaging to obtain pineapple-flavored rice wine.

[0061] Example 3:

[0062] A method for preparing pineapple-flavored rice wine comprises the following steps:

[0063] Step 1: Select high-quality glutinous rice, wash it thoroughly, and soak it in water for 8 hours;

[0064] Step 2: Choose a fresh pineapple, peel and remove the eyes, then cut into 2-3 cm chunks;

[0065] Step 3: Drain the soaked glutinous rice and steam it over high heat until it is cooked through but not mushy. Take out the steamed glutinous rice, spread it out and let it cool to room temperature. Then add 20% boiled water to adjust the moisture content of the glutinous rice.

[0066] Step 4: Mix the steamed glutinous rice and pineapple chunks in a ratio of 10:1, add 0.2% activated Q303 Rhizopus, and stir evenly;

[0067] Step 5: Put the mixed glutinous rice into the fermentation tank, compact it, dig a hole in the middle, cover it with plastic wrap, and place it at 28-32℃ for saccharification and fermentation for 2 days;

[0068] Step 6: Select a fresh pineapple, peel and remove the eyes, and crush it to obtain pineapple minced meat; then add pectinase at an amount of 0.03‰ of the weight of the pineapple minced meat, add pectinase to the pineapple minced meat, mix well, let it stand for 10 hours, boil, and filter to obtain a pineapple flavor extract;

[0069] Step seven: adding pineapple flavor extract to a glutinous rice fermentation tank that has completed saccharification treatment at a ratio of 10% of the mass of glutinous rice, adding boiled water at a ratio of 50% of the mass of glutinous rice, covering with plastic wrap, sealing, and fermenting at room temperature for 7 days, distilling, sterilizing, blending, and packaging to obtain pineapple-flavored rice wine.

[0070] The sensory evaluation of pineapple-flavored rice wines brewed by different brewing methods was conducted, and the evaluation results are shown in Table 1.

[0071] Table 1

[0072]

[0073]

[0074] As shown in Table 1, the rice wine produced by the method of the present invention has a unique pineapple aroma, a unique flavor, a sweet taste and good quality.

[0075] Although the present invention has been described in detail above using general explanations, specific embodiments, and experiments, it will be apparent to those skilled in the art that modifications and improvements may be made based on the present invention. Therefore, such modifications and improvements, which do not depart from the spirit of the present invention, are intended to be within the scope of protection claimed herein.

Claims

1. A method for preparing pineapple-flavored rice wine, characterized in that: The following steps are involved: Step 1: Select high-quality glutinous rice, wash it clean, and soak it in water; Step 2: Choose a fresh pineapple, peel and remove the eyes, then cut into pieces; Step 3: Drain the soaked glutinous rice and steam it over high heat until it is cooked through. Take out the steamed glutinous rice and spread it out to cool to room temperature. Then add boiled water to adjust the moisture content of the glutinous rice. Step 4: Mix the steamed glutinous rice and pineapple chunks, add Q303 Rhizopus, and stir evenly; Step 5: Put the mixed glutinous rice into the fermentation tank, compact it, dig a hole in the middle, cover it with plastic wrap, and ferment it for 3 days; Step 6: Select fresh pineapples, peel and remove the eyes, and crush them to obtain pineapple minced meat; then add pectinase to the pineapple minced meat, mix well, let stand, boil, and filter to obtain pineapple flavor extract; Step seven: adding pineapple flavor extract to a glutinous rice fermentation tank that has completed saccharification treatment at a ratio of 5-15% of the mass of glutinous rice, adding boiled water at a ratio of 60-70% of the mass of glutinous rice, covering with plastic wrap, sealing, and fermenting at room temperature for 7 days, filtering or distilling, sterilizing, blending, and packaging to obtain pineapple flavor rice wine.

2. The method for making pineapple-flavored rice wine according to claim 1, wherein The following steps are involved: Step 1: Select high-quality glutinous rice, wash it thoroughly, and soak it in water for 6-8 hours; Step 2: Choose a fresh pineapple, peel and remove the eyes, then cut into 2-3 cm chunks; Step 3: Drain the soaked glutinous rice and steam it over high heat until it is cooked through. Take out the steamed glutinous rice, spread it out to cool it down to room temperature, and then add 15% to 30% boiled water to adjust the moisture content of the glutinous rice. Step 4: Mix the steamed glutinous rice and pineapple chunks in a ratio of 10:(1-3), add 0.2-0.3% activated Q303 Rhizopus, and stir evenly; Step 5: Put the mixed glutinous rice into the fermentation tank, compact it, dig a hole in the middle, cover it with plastic wrap, and place it at 28-32℃ for saccharification and fermentation for 2-3 days; Step 6: Select a fresh pineapple, peel and remove the eyes, and crush it to obtain pineapple minced meat; then add pectinase at an amount of 0.03-0.05‰ of the weight of the pineapple minced meat, add pectinase to the pineapple minced meat, mix well, and let it stand for 10-14 hours, then add 0.5-0.8 times the weight of the pineapple minced meat in drinking water, boil, and filter to obtain a pineapple flavor extract; Step seven: adding pineapple flavor extract to a glutinous rice fermentation tank that has completed saccharification treatment at a ratio of 10-30% of the mass of glutinous rice, adding boiled water at a ratio of 50-70% of the mass of glutinous rice, covering with plastic wrap, sealing, and fermenting at room temperature for 7-8 days, filtering or distilling, sterilizing, blending, and packaging to obtain pineapple flavor rice wine.

3. The preparation method of pineapple flavor rice wine as claimed in claim 2, wherein The following steps are involved: Step 1: Select high-quality glutinous rice, wash it thoroughly, and soak it in water for 7 hours; Step 2: Choose a fresh pineapple, peel and remove the eyes, then cut into 2-3 cm chunks; Step 3: Drain the soaked glutinous rice and steam it over high heat until it is cooked through but not mushy. Take out the steamed glutinous rice, spread it out and let it cool to room temperature. Then add 20% boiled water to adjust the moisture content of the glutinous rice. Step 4: Mix the steamed glutinous rice and pineapple chunks in a ratio of 10:3, add 0.2% activated Q303 Rhizopus, and stir evenly; Step 5: Put the mixed glutinous rice into the fermentation tank, compact it, dig a hole in the middle, cover it with plastic wrap, and place it at 28-32℃ for saccharification and fermentation for 3 days; Step 6: Select a fresh pineapple, peel and remove the eyes, and crush it to obtain pineapple minced meat; then add pectinase at an amount of 0.05‰ of the weight of the pineapple minced meat, add pectinase to the pineapple minced meat, mix well, let it stand for 12 hours, boil, and filter to obtain a pineapple flavor extract; Step seven: adding pineapple flavor extract to a glutinous rice fermentation tank that has completed saccharification treatment at a ratio of 10% of the mass of glutinous rice, adding boiled water at a ratio of 70% of the mass of glutinous rice, covering with plastic wrap, sealing, and fermenting at room temperature for 7 days, filtering or distilling, sterilizing, blending, and packaging to obtain pineapple flavor rice wine.

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