Litchi yellow rice wine and preparation method thereof

Abstract

The present application relates to the technical field of litchi deep processing, and particularly relates to a litchi yellow rice wine and a preparation method thereof; fermentation conditions are as follows: a litchi dry matter addition amount is 25%, a wheat starter addition amount is 8%, a T3 wine starter addition amount is 0.5%, and a solid-liquid ratio is 1 (mL / g); the litchi yellow rice wine brewed by the present application has an alcohol content of 18.2%vol, a total sugar content of 1.47g / L, a sensory score of 91.7, a total acid content of 6.76g / L, and a pH value of 4.54, all of which meet the requirement range of the total acid, the total sugar and the pH value in the national standard GB / T 13662-2008 "Yellow Rice Wine", the litchi yellow rice wine presents a red-brown amber color, the wine liquid is clear and lustrous, the taste is sour and mellow, the litchi yellow rice wine has the harmony of the mellow aroma of yellow rice wine and the rich litchi fruit aroma, and is a fruit-flavored yellow rice wine with unique flavor.

Description

Technical Field

[0001] This invention relates to the field of lychee deep processing technology, and in particular to a lychee rice wine and its preparation method. Background Technology

[0002] Lychee rice wine is rich in nutrients, has a sweet and sour taste, and carries the aroma of lychee and rice wine. It is a fruit wine product with broad market prospects.

[0003] Currently, there are two main processing methods for lychee rice wine: 1. Fresh lychee juice is extracted and then fermented with glutinous rice; 2. The lychee pulp is dried into dried lychee (similar to longan) and then fermented with glutinous rice.

[0004] However, both of these methods result in lower alcohol content (below 10 vol) and a bland taste and weak aroma. The reasons for this are twofold: the former is due to insufficient sugar content in the raw materials, and the latter is because traditional Shaoxing wine fermentation processes are designed for glutinous rice and do not fully meet the requirements for fermenting dried lychees with glutinous rice, resulting in fewer flavor compounds released during fermentation. Some products supplement with honey, sucrose, or white sugar as fermentation substrates and add pectinase to degumme the dried lychees to further enhance alcohol content and flavor, but the effects are limited.

[0005] There is an urgent need for a lychee rice wine with a mellow taste and a rich aroma of lychee and rice wine. Summary of the Invention

[0006] In view of the shortcomings of the prior art, one of the objectives of the present invention is to provide a lychee rice wine, and another objective of the present invention is to provide a method for preparing lychee rice wine.

[0007] One of the objectives of this invention is achieved through the following technical solution: A type of lychee rice wine is prepared from the following raw materials in the indicated weight ratios: Rice: Dried lychee: Wheat koji: T3 brewing koji: Water = 100:25:8:0.5:133.5. This means the amount of dried lychee added is 25%, the amount of wheat koji added is 8%, the amount of T3 brewing koji added is 0.5%, and the material-to-liquid ratio is 1 (mL / g).

[0008] Furthermore, the physicochemical properties of the liquor include an alcohol content of 18.2% vol.

[0009] Furthermore, the physicochemical properties of the wine include: a total sugar content of 1.47 g / L.

[0010] Furthermore, the physicochemical properties of the wine include: a total acid content of 6.76 g / L.

[0011] Furthermore, the physicochemical properties of the wine include a pH value of 4.54.

[0012] The second objective of this invention is achieved through the following technical solution: A method for preparing lychee rice wine includes the following steps: Step 1: Steam the glutinous rice, then drain and cool it to obtain cooked rice. Weigh out the cooked rice, dried lychees, wheat koji, T3 brewing koji, and water according to the proportions based on the weight of the cooked rice. Step 2: Mix the rice with dried lychees and T3 brewing koji, and saccharify for 2 days; Step 3: Add wheat koji and water for primary fermentation. The primary fermentation time is 7 days and the primary fermentation temperature is 21℃.

[0013] Furthermore, step one also includes washing and soaking the glutinous rice. The washed glutinous rice is soaked in water at room temperature for 24-48 hours. The main purpose of washing the rice is to remove rice debris and dust, ensuring the cleanliness and purity of the rice grains, allowing them to fully absorb water, and making the starch structure more swollen and loose. In addition, during the soaking process, lactic acid bacteria multiply and produce acid, forming a fermented liquid. This fermented liquid plays a role in regulating acidity, inhibiting the growth of other bacteria, and promoting and participating in fermentation.

[0014] Furthermore, in step one, the steaming method is to steam at 1800W under normal pressure until the water boils and steam is released, then steam for 12 minutes, let it sit for 5 minutes, and then adjust to 1500W and steam for 10 minutes.

[0015] Furthermore, in step one, the method of cooling the rice by rinsing it with cold water involves spreading the steamed rice on a piece of gauze and rinsing it with cold water until the rice cools to room temperature. This increases the moisture content of the rice, allowing the grains to separate and facilitating aeration, thus accelerating saccharification and fermentation.

[0016] Furthermore, step two also includes crushing and steaming the dried lychees for sterilization.

[0017] The beneficial effects of this invention are as follows: The lychee rice wine brewed by this invention has an alcohol content of 18.2% vol, a total sugar content of 1.47 g / L, a sensory score of 91.7 points, a total acid content of 6.76 g / L, and a pH value of 4.54, all of which meet the requirements for total acid, total sugar, and pH in the national standard GB / T 13662—2008 "Rice Wine". The lychee rice wine has a reddish-brown amber color, a clear and bright liquid, a mellow and balanced sour taste, and a harmonious blend of the mellow aroma of rice wine and the rich fruity aroma of lychee. It is a unique fruit-flavored rice wine. Attached Figure Description

[0018] Figure 1 The results show the alcohol content of lychee rice wine and traditional rice wine. Detailed Implementation

[0019] The following is a further explanation with reference to specific implementation methods: Example (Lychee Rice Wine) Raw material description: Dried lychees, moisture content 18%-20%. T3 brewing koji, purchased from Angel Yeast Co., Ltd., product name: Shaoxing wine flavor T3 brewing koji. All other raw materials were purchased through conventional channels.

[0020] Raw material processing and cleaning: First, the dried lychees need to be chopped into small pieces and steamed to sterilize them. Soak the washed glutinous rice in water at room temperature for 24-48 hours. The main purpose of washing the rice is to remove rice grains, impurities, and dust, ensuring the surface of the rice grains is clean and pure, allowing it to fully absorb water and making the starch structure more swollen and loose. In addition, during the soaking process, lactic acid bacteria multiply and produce acid, forming a fermented liquid. This fermented liquid plays a role in regulating acidity, inhibiting the growth of other bacteria, and promoting and participating in fermentation.

[0021] Steaming glutinous rice: Place the drained glutinous rice into a steamer lined with cheesecloth, and poke a few holes to ensure even heating during steaming. Steam at 1800W under normal pressure until the water boils and steam is coming out, then steam for 12 minutes, let it sit for 5 minutes, and then adjust to 1500W and steam for 10 minutes.

[0022] Cooling the rice by rinsing it with cold water: Spread the steamed rice on a piece of gauze and rinse it with cold water to cool it down. This increases the moisture content of the rice, separates the grains, facilitates air circulation, and accelerates saccharification and fermentation.

[0023] Saccharification with starter culture: Weigh out the cooked rice, dried lychees, and T3 brewing starter culture according to the proportions specified by the weight of the cooked rice. Mix them thoroughly and place them in a fermentation container for saccharification. Before saccharification, it is necessary to sterilize the container opening and inner wall to prevent contamination from the growth of miscellaneous bacteria during saccharification. Do not use a completely airtight lid when sealing; a small amount of oxygen is required. Gauze or sealing film can be used to seal the bottle.

[0024] Primary fermentation: Weigh out the koji and water according to the weight of the cooked rice. Cover the koji with the saccharified rice, then add water to begin primary fermentation. The primary fermentation time is 7 days, and the primary fermentation temperature is 21℃. After the primary fermentation is completed, filter, clarify, and sterilize to obtain lychee rice wine.

[0025] Comparative Example (Traditional Shaoxing Wine) Replace the dried lychees with an equal amount of cooked rice.

[0026] Physicochemical index testing 1. Total sugar detection Refer to the national standard "Huangjiu" 13662-2008 for the determination of total sugar. Accurately pipette 5 mL each of Fehling's reagent A and B into a 250 mL Erlenmeyer flask, add 30 mL of distilled water, mix, and then add 1 mL less than the pre-titration volume of hydrolyzed sample solution. Heat on an electric stove to boiling, add two drops of methylene blue indicator solution, maintain boiling for 2 minutes, and continue titrating with the hydrolyzed sample solution until the blue color disappears. Record the titration data.

[0027] 2. pH value detection For pH meter electrodes used for the first time or those that haven't been used for a long time, calibration is required. Remove the rubber sleeve from the pH electrode, rinse the electrode with distilled water, and gently blot dry the outside of the electrode and the bulb with filter paper. Use a thermometer to measure the temperature of the pH 7.00 buffer solution, set the temperature value, and enter the expression mode. Place the electrode in the pH 7.00 buffer solution, ensuring the solution level is not lower than the measuring end and not higher than the electrode filling port. The replenishment liquid level inside the electrode should be at least 10mm higher than the sample liquid level. Do not touch the bottom or sides of the beaker during measurement. After a short period of time, wait for the display reading to stabilize, then press the confirmation button to complete the first calibration point. After cleaning the electrode, you can continue to calibrate the second point. After calibration, press the cancel button to complete the calibration. Before sample testing, the electrode must be thoroughly rinsed. After use, rinse the electrode again with distilled water, blot dry with filter paper, and then immerse the electrode below the electrode protection liquid level.

[0028] 3. Alcohol content detection Referring to the alcohol content testing method in the national standard "Huangjiu" 13662-2008, measure 100ml of the wine sample using a clean, dry graduated cylinder and pour it into a 500ml distillation flask. Add 100ml of distillate water in three additions to the distillation flask. Add boiling stones or glass beads to the distillation flask to prevent bumping and connect the condenser. Before distillation, check the airtightness of the apparatus, open the condensate water inlet, and start the distillation process. The heat should not be too high at the beginning of distillation. The distillation time after the sample boils should be controlled at 30-40 minutes for more accurate results. Collect 95ml of distillate and add water to make up to 100ml. Distillate measurements are more accurate at 20℃. Measure the alcohol content using an alcohol meter, then convert it to the alcohol content at 20℃ using an alcohol conversion table according to the actual temperature, and record the data. 4. Detection of total acidity Referring to the national standard "Huangjiu" 13662-2008 for the determination of total acidity, the sodium hydroxide titration method was used. 10 mL of the wine was pipetted into a 250 mL Erlenmeyer flask. 50 mL of deionized water was added. Titration was performed with a pre-prepared 0.1 mol / L sodium hydroxide standard solution until the pH reached 8.20. The volume of sodium hydroxide standard solution consumed was recorded.

[0029] 5. Sensory evaluation Based on the sensory requirements for traditional rice wine in the national standard "Rice Wine" (13662-2008), and considering the unique flavor, color, and taste of dried lychee, a sensory evaluation of lychee rice wine was conducted, and a sensory evaluation table for lychee rice wine was created, as shown in Table 1. Six students with wine tasting experience were invited to conduct the sensory evaluation. The sensory evaluation was conducted in conjunction with the sensory evaluation scoring table of Zhao Guang'ao (Jin Lingnan. Rice Wine Production Analysis and Inspection [M]. Beijing: China Light Industry Press, 1987: 136.).

[0030] Table 1 Sensory Evaluation Criteria

[0031] The test results for the example (lychee rice wine) are as follows: alcohol content 18.2% vol (e.g.) Figure 1 The total sugar content was 1.47 g / L, the sensory score was 91.7 points, the total acid content was 6.76 g / L, and the measured pH value was 4.54. The comparative example (traditional Shaoxing wine) had the following test results: alcohol content 15.7% vol (e.g., Figure 1 ).

[0032] The measured alcohol content of lychee rice wine is 18.2% vol, while that of traditional rice wine is 15.7% vol. The alcohol content of lychee rice wine is higher than that of traditional rice wine. Traditional rice wine mainly relies on the conversion of starch in glutinous rice into sugars, which then ferment to produce alcohol and carbon dioxide. Dried lychees have a high sugar content, so adding them as an auxiliary ingredient during the rice wine brewing process not only provides the rice wine with a lychee flavor but also provides nutrients for the fermenting microorganisms, thus increasing the alcohol content of the rice wine.

[0033] The embodiments and descriptions above are merely illustrative of the principles and preferred embodiments of the present invention. Various changes and modifications may be made to the present invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed.

Claims

1. A type of lychee rice wine, characterized in that, It is prepared from the following raw materials in the following weight ratio: Rice: Dried lychee: Wheat koji: T3 brewing koji: Water = 100: 25: 8: 0.5: 133.

5.

2. The lychee rice wine according to claim 1, characterized in that: The physicochemical properties of the liquor include: an alcohol content of 18.2% vol.

3. The lychee rice wine according to claim 2, characterized in that: The physicochemical properties of the wine include: a total sugar content of 1.47 g / L.

4. The lychee rice wine according to claim 3, characterized in that: The physicochemical properties of the wine include: a total acid content of 6.76 g / L.

5. The lychee rice wine according to claim 4, characterized in that: The physicochemical properties of the wine include a pH value of 4.

54.

6. A method for preparing lychee rice wine as described in claim 5, characterized in that, Includes the following steps: Step 1: Steam the glutinous rice, then drain and cool it to obtain cooked rice. Weigh out the cooked rice, dried lychees, wheat koji, T3 brewing koji, and water according to the proportions based on the weight of the cooked rice. Step 2: Mix the rice with dried lychees and T3 brewing koji, and saccharify for 2 days; Step 3: Add wheat koji and water for primary fermentation. The primary fermentation time is 7 days and the primary fermentation temperature is 21℃.

7. The preparation method according to claim 6, characterized in that: Step one also includes washing and soaking the glutinous rice.

8. The preparation method according to claim 6, characterized in that: In step one, the steaming method is to steam at 1800W under normal pressure until the water boils and steam is released, then steam for 12 minutes, let it sit for 5 minutes, and then adjust to 1500W and steam for 10 minutes.

9. The preparation method according to claim 6, characterized in that: In step one, the method of cooling the rice by rinsing it with cold water is to spread the steamed rice on a gauze and rinse it with cold water until the rice cools down to room temperature.

10. The preparation method according to claim 6, characterized in that: Step two also includes crushing and steaming the dried lychees for sterilization.

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