Yumiao rice-glutinous rice low-drunkenness beverage wine and preparation method thereof

Abstract

The preparation method comprises the following steps: S1, washing the shredded rice and the glutinous rice, soaking the washed shredded rice and the washed glutinous rice in clear water, and respectively steaming and cooling the washed shredded rice and the washed glutinous rice to obtain shredded rice and cooked glutinous rice; s2, crushing the shredded rice obtained in the step S1, mixing the crushed shredded rice with amylase, and performing enzymolysis to obtain enzymolysis shredded rice; and S3, mixing the glutinous rice obtained in the S1 with the enzymolyzed shiny rice obtained in the S2, adding sweet distiller's yeast, performing low-temperature fermentation, adding saccharomycetes and water, performing secondary fermentation, and squeezing, filtering and pasteurizing the fermented product to obtain the shiny rice-glutinous rice low-drunkenness beverage wine. The popcorn-sticky rice low-drunkenness popcorn is prepared from the popcorn and the sticky rice as raw materials through compound fermentation, has the special nutrient substances and flavor of the popcorn and the sticky rice, is appropriate in sweetness, good in taste, low in drunkenness, soft, elegant, mellow, refreshing, clean, harmonious and natural when being put in the mouth, slow in drunkenness in the drinking process, quick in waking, free of mouth dryness and drunkenness after drinking, and free of other side effects, and the popcorn-sticky rice low-drunkenness popcorn is suitable for being drunk. The feeling is fresh and comfortable.

Description

Technical Field

[0001] The invention relates to the technical field of wine products, and in particular to a rice-glutinous rice low-intoxication wine beverage and a preparation method thereof. Background Art

[0002] Si Miao rice is a late indica rice with medium maturity. It is a special rice variety in Zengcheng City. It is as famous as Zengcheng Gualv lychee and is known as the "king of Chinese rice". It is famous in Lingnan for its white and crystal grains, rich oil content, rich aroma, softness and deliciousness. Si Miao rice is a high-quality indica rice with obvious local characteristics. It has a beautiful appearance, long grains, slender and slender, crystal white, silky and glassy. It has a medium content of amylose, a moderate hardness and softness, and is smooth and delicious when cooked. It has a fresh fragrance and a good taste. The rice grains are strip-shaped but not rotten, fragrant and delicious. It is known as the "jade among rice" and "the best rice".

[0003] Silk rice originated from Baishui Mountain in Zengcheng, with a cultivation history of more than 200 years. The Zengcheng County Chronicles published in the Gengchen year of the Qing Dynasty (1820) has recorded Zengcheng Silk Rice: "Recently, early-maturing ones have Dongchi, Shangzao Silk Rice, Baiguzi is quite good, late-maturing ones have Quanshui, and Silk Rice is the best." At the same time, Silk Rice has a long history of consumption in Guangdong and other regions. After 1974, the old Silk Rice varieties basically withdrew from the stage of history due to age degradation, high stalks and easy to fall, and too low yield. In order to restore and develop the famous and high-quality specialty Zengcheng Silk Rice, experts have been persevering in cultivating a new generation of high-yield, high-quality and high-efficiency Silk Rice varieties since 1972. The hard work and wisdom of the sweat have brought about the continuous emergence of Silk Rice varieties, making the production of Silk Rice flourish. However, the current method of eating Silk Rice on the market is to eat it as a staple food, and there is a large gap in other related deep-processing edible products. There are few rice wines brewed with Silk Rice as raw materials.

[0004] In addition, with the progress of society, people's living standards are constantly improving, and concepts are constantly being updated. Today, consumers have shifted their focus from the apparent properties of wine, such as its flavor, style, and taste, to the comfort and health of drinking. Wine that is not easy to get drunk - low-intoxication wine, has become a trend pursued by consumers and manufacturers. Water and ethanol account for the vast majority of wine. The ethanol concentration in a person's blood after drinking is directly related to the amount of alcohol consumed, the quality of the wine, and the time after drinking. This is the basis for judging drunkenness by measuring blood ethanol concentration. However, wine also includes fusel oils, esters, acids, and other trace substances, especially fusel oils, which are closely related to the intoxication of wine.

[0005] Fusel oil is the main byproduct of fermentation of cereal crops to produce ethanol and wine. It includes a variety of higher alcohols such as n-propanol, isobutanol, isopentanol, active amyl alcohol, phenylethyl alcohol, etc. It has a great influence on the aroma and flavor of wine. At the same time, when the content is too high, it will affect the flavor and taste of the wine. After drinking, it will make people "high" and seriously affect the quality of the wine. Fusel oil oxidizes slower than ethanol in the human body and stays longer. It has stronger poisoning and anesthetic effects on the human body than ethanol. It can cause congestion of the nervous system and give people a headache. Its toxicity increases with the increase of molecular weight. It is a key factor affecting the drunkenness of wine.

[0006] Chinese patent CN114532483A "A method for preparing a lactic acid bacteria fermentation liquid of Zengcheng silk rice" discloses a method for preparing a lactic acid bacteria fermentation liquid of silk rice, which comprises the steps of soaking rice, steaming materials, adjusting acid, adding koji, fermenting, filtering, precipitating and mixing to prepare the lactic acid bacteria fermentation liquid of Zengcheng silk rice. The obtained lactic acid bacteria fermentation liquid of Zengcheng silk rice has rich nutrients, but the lactic acid bacteria fermentation liquid of Zengcheng silk rice is used as a beauty product, and the edible value of silk rice is not paid attention to.

[0007] Therefore, it is of great significance to develop a low-intoxication beverage wine made of silk rice and glutinous rice using silk rice as a raw material, with low intoxication and high comfort after drinking, and a preparation method thereof. Summary of the invention

[0008] In view of the large gap in the direction of deep-processing edible products of existing silk rice, the problem that the rice wine brewed using silk rice as a raw material is small, the intoxication is high, and the comfort after drinking is poor, the present invention provides a silk rice-glutinous rice low-intoxication beverage wine and a preparation method thereof, which is made from silk rice and glutinous rice, has a low intoxication degree, is soft and elegant when taken, is mellow and refreshing, and is harmonious and natural. The person gets drunk slowly and wakes up quickly during the drinking process, does not feel dry mouth or dizziness after drinking, and feels fresh and comfortable.

[0009] To achieve the above object, the technical solution adopted by the present invention is:

[0010] A method for preparing a glutinous rice-glutinous rice low-intoxication beverage wine comprises the following steps:

[0011] S1. Wash the silk rice and glutinous rice, soak them in water, steam them and let them cool to obtain silk rice and glutinous rice;

[0012] S2. The rice obtained in S1 is crushed, mixed with amylase, and enzymatically hydrolyzed to obtain enzymatically hydrolyzed rice;

[0013] S3. The glutinous rice obtained in S1 is mixed with the enzymatically hydrolyzed silk rice obtained in S2, and sweet wine yeast is added, fermented at low temperature, yeast and water are added, and secondary fermentation is performed. The fermented product is pressed, filtered, and pasteurized to obtain the silk rice-glutinous rice low-intoxication beverage wine.

[0014] Furthermore, the amylase in S2 is α-amylase and maltogenic amylase, the mass fraction of α-amylase is 0.2-0.4wt.%, and the mass fraction of maltogenic amylase is 0.1-0.3wt.%.

[0015] The present invention preferably uses α-amylase and maltogenic amylase for dual enzymatic fermentation, and utilizes the cooperation of the two amylases to fully convert the starch in the silk rice into small molecule sugars, inhibit the aging and regeneration of the silk rice starch, avoid the unpleasant taste of "top mouth", and further improve the drinking comfort of the silk rice-glutinous rice low-intoxication beverage.

[0016] Furthermore, the enzymatic hydrolysis temperature in S2 is 55-75° C. and the time is 1-3 h.

[0017] The present invention preferably performs enzymatic hydrolysis at 55-75° C. for 1-3 h. By optimizing the enzymatic hydrolysis time and temperature of amylase, the degree of enzymatic hydrolysis of the silk rice is controlled, thereby controlling the content of small molecule sugars generated by the enzymatic hydrolysis within a preferred range. The subsequent fermentation will not be inhibited due to excessively high sugar content, nor will the components required for fermentation be insufficient to generate more fusel oil due to excessively low sugar content.

[0018] Furthermore, the amount of sweet wine yeast added in S3 is 1.6-2.0wt.%.

[0019] The present invention preferably adds 1.6-2.0wt.% of sweet wine koji. Too little addition will prolong the fermentation time and increase the possibility of reversion of the rice-glutinous rice low-intoxicity beverage. If too much sweet wine koji is added, the microorganisms grow too vigorously and the fermentation speed is too fast, and the rice-glutinous rice low-intoxicity beverage is prone to accumulate too many undesirable flavor substances produced by microbial metabolism.

[0020] Furthermore, the low-temperature fermentation temperature in S3 is 16-20°C and the fermentation time is 48-72h.

[0021] The present invention preferably performs low-temperature fermentation at 16-20° C. for 48-72 hours. The fermentation activity is maintained and the fermentation efficiency is improved through lower fermentation temperature and appropriate fermentation time.

[0022] Furthermore, the yeast in S3 is Klebsiella pneumoniae and Kluyveromyces lactis in a ratio of 1:1, and the added amount is 0.2-0.5 g / L; the added amount of water is 50-70 wt.%.

[0023] The present invention preferably uses K yeast and Kluyveromyces lactis in combination. K yeast has strong fermentation ability and fast fermentation speed, is suitable for starchy wines with sorghum, rice, sweet potato and the like as raw materials, is tolerant to sugar and alcohol, can withstand high fermentation temperature and high acidity, has high adaptability to the fermentation environment, and can achieve rapid and complete alcohol fermentation. Kluyveromyces lactis emits a special fruit-like aroma during fermentation, can rapidly proliferate and trigger alcohol fermentation in the early stage of fermentation. The combination of the two can affect the content of alcohol, glycerol, volatile aroma substances, mannoprotein / polysaccharide, anthocyanin and the like through different metabolic pathways, change the color, aroma and taste of the wine, and make the silk rice-glutinous rice low-intoxication beverage wine have a richer taste.

[0024] Furthermore, the secondary fermentation temperature in S3 is 22-25° C. and the time is 6-8 days.

[0025] The present invention preferably performs secondary fermentation at 22-25° C. for 6-8 days, which is beneficial to controlling yeast metabolism and reducing the production of fusel oil and undesirable flavor substances.

[0026] Furthermore, the filtration in S3 is centrifugal separation filtration with a rotation speed of 4000-6000 rpm, a temperature of 4° C., and a time of 20-25 min.

[0027] Furthermore, the pasteurization temperature in S3 is 68-70° C. and the time is 20-25 min.

[0028] The present invention preferably pasteurizes at 68-70° C. for 20-25 min to maintain the nutrients and flavor of the silk rice-glutinous rice low-intoxication beverage to the greatest extent.

[0029] Furthermore, the amylase in S2 is α-amylase and maltogenic amylase, the mass fraction of α-amylase is 0.3wt.%, and the mass fraction of maltogenic amylase is 0.2wt.%;

[0030] The enzymatic hydrolysis temperature in S2 is 65°C and the time is 2h;

[0031] The amount of sweet wine yeast added in S3 is 1.8wt.%;

[0032] S3: The low temperature fermentation temperature is 18°C ​​and the time is 66h;

[0033] S3: the yeast is K yeast and Kluyveromyces lactis, the ratio is 1:1, and the addition amount is 0.4 g / L; the addition amount of water is 60 wt.%;

[0034] S3: The secondary fermentation temperature is 24°C and the time is 7 days;

[0035] The filtration in S3 is centrifugal separation filtration with a rotation speed of 5000 rpm, a temperature of 4° C., and a time of 20 min;

[0036] The pasteurization temperature in S3 is 70° C. and the time is 20 min.

[0037] Another object of the present invention is to provide a kind of rice-glutinous rice low-intoxication beverage wine.

[0038] A rice-glutinous rice low-intoxication alcoholic beverage is prepared by any of the above-mentioned methods for preparing the rice-glutinous rice low-intoxication alcoholic beverage.

[0039] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0040] The silk rice-glutinous rice low-intoxication beverage wine of the present invention is prepared by composite fermentation with silk rice and glutinous rice as raw materials. The silk rice rice is first crushed and mixed with amylase for enzymolysis, so as to increase the contact area between the silk rice and the amylase, improve the enzymolysis efficiency, convert the starch in the silk rice into polysaccharides and dextrins of small molecular sugars, reduce the possibility of reverse reaction of the silk rice starch, inhibit the aging and regeneration of the silk rice starch, avoid the undesirable taste of "top mouth", improve the water holding capacity, delay the aging time, and at the same time increase the sugar content in the system, so as to facilitate subsequent saccharification and fermentation; then the glutinous rice is mixed with the enzymolyzed silk rice rice, mixed with sweet wine koji, and fermented at low temperature to improve the sweetness of the silk rice-glutinous rice low-intoxication beverage wine, and the activity of the enzyme is maintained by the lower fermentation temperature, the fermentation efficiency is improved, and the loss of nutrients contained in the raw materials themselves during the fermentation process is reduced; after fermentation to a certain extent, yeast and water are added for secondary fermentation, and the mixture is fermented to obtain a sweetness of the silk rice-glutinous rice low-intoxication beverage wine. The high yeast content reduces the proliferation multiples of yeast during the fermentation process, can reduce the generation of various major higher alcohols, reduce the content of fusel oil, esters, acids and other trace substances, and further reduce the drunkenness of the silk rice-glutinous rice low-intoxication beverage wine, and at the same time consumes more protein amino acids on the surface of silk rice, which can not only reduce the bad flavor caused by excessive amino acids, but also avoid the deamination and decarboxylation of excessive amino acids under the action of the yeast enzyme system to generate fusel alcohols with one less carbon atom than amino acids, thereby reducing the generation of fusel oil, improving the mouthfeel of the silk rice-glutinous rice low-intoxication beverage wine, and further reducing the drunkenness of the silk rice-glutinous rice low-intoxication beverage wine; finally, by pressing and filtering, the impurities in the wine are reduced, and the nutrients and flavor of the silk rice-glutinous rice low-intoxication beverage wine are maintained by pasteurization, so that the silk rice-glutinous rice low-intoxication beverage wine of the present invention is more soft and elegant, mellow and refreshing, and harmonious and natural. The silk rice-glutinous rice low-intoxication beverage prepared by the preparation method of the present invention has appropriate sweetness, good taste and low intoxication degree. It is soft, elegant, mellow, refreshing and natural when taken in the mouth. The person gets drunk slowly and wakes up quickly during the drinking process. The person does not feel dry mouth or dizziness after drinking, and feels fresh and comfortable. DETAILED DESCRIPTION

[0041] In order to better illustrate the purpose, technical scheme and advantages of the present invention, the present invention is further described by the following examples. Obviously, the following examples are only part of the embodiments of the present invention, rather than all the embodiments; it should be understood that the embodiments of the present invention are only used to illustrate the technical effects of the present invention, rather than to limit the scope of protection of the present invention.

[0042] The raw materials in the examples can all be obtained commercially; unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0043] The present invention will be specifically described below by examples, which are not intended to limit the present invention. It will be appreciated by those skilled in the art that these examples are intended to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods for the unrecorded specific conditions in the following examples are usually performed under normal conditions or according to the conditions recommended by the manufacturer. Unless otherwise indicated, percentages and parts are calculated by weight. The following examples are primarily intended to better understand the analytical method of the present invention and are not intended to exhaust all modes of operation.

[0044] The content of each substance in the embodiment was detected and analyzed by liquid chromatography, gas chromatography-mass spectrometry, and liquid chromatography-tandem time-of-flight mass spectrometry. The sensory characteristics were evaluated by a 10-person panel and were divided into five levels: 1 point, peculiar smell, poor taste, easy to get drunk, and headache after drinking; 2 points, poor taste, drunkenness, slow elimination of drunkenness, and uncomfortable feeling after drinking; 3 points, ordinary, drunkenness, and uncomfortable feeling after drinking; 4 points, relatively mellow, low drunkenness, and general feeling after drinking; 5 points, mellow and refreshing in the mouth, no drunkenness / quick elimination of drunkenness, and refreshing and comfortable feeling after drinking.

[0045] Example 1 Effect of amylase on rice-glutinous rice low-intoxication beverage

[0046] A method for preparing a glutinous rice-glutinous rice low-intoxication beverage wine comprises the following steps:

[0047] S1. Wash the silk rice and glutinous rice, soak them in water, steam them and let them cool to obtain silk rice and glutinous rice;

[0048] S2. The rice obtained in S1 was crushed, mixed with amylase, and enzymatically hydrolyzed at 65° C. for 2 h to obtain enzymatically hydrolyzed rice;

[0049] S3. Mix the glutinous rice obtained in S1 with the enzymatically hydrolyzed silk rice obtained in S2, add 1.8wt.% sweet wine yeast, ferment at 18°C ​​for 66h, add 0.4g / L K yeast and lactic acid Kluyveromyces (ratio of 1:1) and 60wt.% water, and ferment again at 24°C for 7d. Centrifuge and filter the fermented product at a speed of 5000rpm, a temperature of 4°C, a time of 20min, and pasteurize at 70°C for 20min to obtain the silk rice-glutinous rice low-intoxication beverage wine.

[0050] The set amylase and related performance test results are as follows:

[0051] Table 1 Amylase and taste score results of different experimental groups

[0052]

[0053] As shown in the table above, among the above groups of silk rice-glutinous rice low-intoxication beverages, the silk rice-glutinous rice low-intoxication beverage made with 0.3wt.% α-amylase and 0.2wt.% maltogenic amylase has the best taste, and the scores of other experimental groups using a combination of α-amylase and maltogenic amylase are also higher than 4.0; while the silk rice-glutinous rice low-intoxication beverage using only one of the amylases showed aging and recovery due to insufficient enzymatic hydrolysis, and the taste was relatively average compared to the group using the combination; the blank group without adding amylase for enzymatic hydrolysis had serious aging and recovery of silk rice starch, resulting in an unpleasant "top mouth" taste and poor drinking comfort.

[0054] Example 2 Effect of enzymolysis parameters on rice-glutinous rice low-intoxication beverage

[0055] A method for preparing a glutinous rice-glutinous rice low-intoxication beverage wine comprises the following steps:

[0056] S1. Wash the silk rice and glutinous rice, soak them in water, steam them and let them cool to obtain silk rice and glutinous rice;

[0057] S2. The rice obtained in S1 was crushed, mixed with 0.3wt.% α-amylase and 0.2wt.% maltogenic amylase, and enzymatically hydrolyzed to obtain enzymatically hydrolyzed rice;

[0058] S3. Mix the glutinous rice obtained in S1 with the enzymatically hydrolyzed silk rice obtained in S2, add 1.8wt.% sweet wine yeast, ferment at 18°C ​​for 66h, add 0.4g / L K yeast and lactic acid Kluyveromyces (ratio of 1:1) and 60wt.% water, and ferment again at 24°C for 7d. Centrifuge and filter the fermented product at a speed of 5000rpm, a temperature of 4°C, a time of 20min, and pasteurize at 70°C for 20min to obtain the silk rice-glutinous rice low-intoxication beverage wine.

[0059] The set dregs soaking time and related performance test results are as follows:

[0060] Table 2 Enzymatic hydrolysis parameters and related performance test results of different experimental groups (unit: mg / L)

[0061]

[0062]

[0063] As shown in the table above, in the above-mentioned groups of silky rice-glutinous rice low-intoxication beverages, the silky rice-glutinous rice low-intoxication beverages prepared by enzymatic hydrolysis at 55-75℃ for 1-3h had n-propanol contents lower than 5.0mg / L, isobutanol contents lower than 30.0mg / L, isopentanol contents lower than 50.0mg / L, and phenylethanol contents lower than 45.0mg / L, and had low fusel oil contents; and the silky rice-glutinous rice low-intoxication beverage prepared by enzymatic hydrolysis at 65℃ for 2h had the lowest fusel oil content; while the 50℃ group and the 0.5h group had insufficient enzymatic hydrolysis, resulting in insufficient components required for fermentation to generate more fusel oil, and had high fusel oil contents; the 80℃ and 4h groups had excessively high enzymatic hydrolysis, and the higher sugar content in the system inhibited subsequent fermentation, resulting in high fusel oil contents; the blank group without enzymatic hydrolysis had high fusel oil contents and high intoxicity.

[0064] Example 3 Effect of low temperature fermentation on rice-glutinous rice low intoxication beverage

[0065] A method for preparing a glutinous rice-glutinous rice low-intoxication beverage wine comprises the following steps:

[0066] S1. Wash the silk rice and glutinous rice, soak them in water, steam them and let them cool to obtain silk rice and glutinous rice;

[0067] S2. The rice obtained in S1 was crushed, mixed with 0.3wt.% α-amylase and 0.2wt.% maltogenic amylase, and enzymatically hydrolyzed at 65°C for 2h to obtain enzymatically hydrolyzed rice;

[0068] S3. Mix the glutinous rice obtained in S1 with the enzymatically hydrolyzed silk rice obtained in S2, add 1.8wt.% sweet wine yeast, ferment at low temperature, add 0.4g / L K yeast and lactic acid Kluyveromyces (ratio of 1:1) and 60wt.% water, and perform secondary fermentation at 24°C for 7d. Centrifuge and filter the fermented product at a speed of 5000rpm, a temperature of 4°C, a time of 20min, and pasteurize at 70°C for 20min to obtain the silk rice-glutinous rice low-intoxication beverage wine.

[0069] The results of low temperature fermentation and related performance tests are as follows:

[0070] Table 3 Low temperature fermentation parameters and related performance test results of different experimental groups

[0071]

[0072]

[0073] As shown in the table above, among the above-mentioned groups of low-alcohol beverages made of silky rice and glutinous rice, the silky rice and glutinous rice low-alcohol beverages fermented at a low temperature of 16-20°C for 48-72h all have more suitable acidity and sweetness, lower alcohol content, and are easy to drink; while the 14°C group has high acidity, the 22°C group has high sweetness and alcohol content, the 42h group has higher acidity, and the 78h group has higher alcohol content, and are less suitable for consumption as beverages; the blank group that does not undergo low-temperature fermentation has high acidity, and low sweetness and alcohol content, and is not suitable for consumption.

[0074] Example 4 Effect of secondary fermentation parameters on rice-glutinous rice low-intoxication beverage

[0075] A method for preparing a glutinous rice-glutinous rice low-intoxication beverage wine comprises the following steps:

[0076] S1. Wash the silk rice and glutinous rice, soak them in water, steam them and let them cool to obtain silk rice and glutinous rice;

[0077] S2. The rice obtained in S1 was crushed, mixed with 0.3wt.% α-amylase and 0.2wt.% maltogenic amylase, and enzymatically hydrolyzed at 65°C for 2h to obtain enzymatically hydrolyzed rice;

[0078] S3. Mix the glutinous rice obtained in S1 with the enzymatically hydrolyzed silk rice obtained in S2, add 1.8wt.% sweet wine yeast, ferment at 18°C ​​for 66h, add 0.4g / L K yeast and lactic acid Kluyveromyces (ratio of 1:1) and 60wt.% water, and ferment twice. Centrifuge and filter the fermented product at a speed of 5000rpm, a temperature of 4°C, a time of 20min, and pasteurize at 70°C for 20min to obtain the silk rice-glutinous rice low-intoxication beverage wine.

[0079] The set secondary fermentation parameters and related performance test results are as follows:

[0080] Table 4 Secondary fermentation parameters and related performance test results of different experimental groups (unit: mg / L)

[0081]

[0082] As shown in the above table, in the above groups of silk rice-glutinous rice low-intoxication beverages, the silk rice-glutinous rice low-intoxication beverages obtained by secondary fermentation at 22-25℃ for 6-8 days had n-propanol contents lower than 5.0 mg / L, isobutanol contents lower than 40.0 mg / L, isopentanol contents lower than 45.0 mg / L, phenylethanol contents lower than 55.0 mg / L, low fusel oil content, low intoxication, amino acid nitrogen content lower than 200 mg / L, and few undesirable flavor substances; and the silk rice-glutinous rice low-intoxication beverages obtained by secondary fermentation at 24℃ for 7 days had the lowest fusel oil content and amino acid nitrogen content; the blank group without secondary fermentation had high fusel oil content, high intoxication, high amino acid nitrogen content, and poor flavor.

[0083] In summary, the silk rice-glutinous rice low-intoxication beverage wine prepared by composite fermentation with silk rice and glutinous rice as raw materials of the present invention comprises the following steps: firstly crushing the silk rice and mixing it with amylase for enzymolysis, thereby inhibiting the aging and regeneration of silk rice starch and avoiding the undesirable taste of "top mouth"; then mixing the glutinous rice with the enzymolyzed silk rice, adding sweet wine koji, and fermenting at low temperature to improve the sweetness of the silk rice-glutinous rice low-intoxication beverage wine and reduce the loss of nutrients contained in the raw materials themselves during the fermentation process; after fermentation to a certain extent, adding yeast and water, and performing secondary fermentation to reduce the generation of fusel oil, improve the taste of the silk rice-glutinous rice low-intoxication beverage wine and reduce the intoxication degree of the silk rice-glutinous rice low-intoxication beverage wine; finally, by pressing and filtering, the impurities in the wine are reduced, the alcohol content of the silk rice-glutinous rice low-intoxication beverage wine is reduced, and the nutrients and flavor of the silk rice-glutinous rice low-intoxication beverage wine are maintained by pasteurization. The silk rice-glutinous rice low-intoxication beverage prepared by the preparation method of the present invention has appropriate sweetness, good taste and low intoxication degree. It is soft, elegant, mellow, refreshing and natural when taken in the mouth. The person gets drunk slowly and wakes up quickly during the drinking process. The person does not feel dry mouth or dizziness after drinking, and feels fresh and comfortable.

[0084] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the protection scope of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solutions of the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a low-intoxication beverage made of glutinous rice and rice, characterized in that: The following steps are involved: S1. Wash the silk rice and glutinous rice, soak them in water, steam them and let them cool to obtain silk rice and glutinous rice; S2. The rice obtained in S1 is crushed, mixed with amylase, and enzymatically hydrolyzed to obtain enzymatically hydrolyzed rice; S3. The glutinous rice obtained in S1 is mixed with the enzymatically hydrolyzed silk rice obtained in S2, and sweet wine yeast is added, fermented at low temperature, yeast and water are added, and secondary fermentation is performed. The fermented product is pressed, filtered, and pasteurized to obtain the silk rice-glutinous rice low-intoxication beverage wine.

2. A method for preparing the silk rice-glutinous rice low-intoxication beverage wine according to claim 1, characterized in that: S2 The amylase is α-amylase and maltogenic amylase, the mass fraction of α-amylase is 0.2-0.4wt.%, and the mass fraction of maltogenic amylase is 0.1-0.3wt.%.

3. A method for preparing the silk rice-glutinous rice low-intoxication beverage wine according to claim 1, characterized in that: The enzymatic hydrolysis temperature in S2 is 55-75°C and the time is 1-3h.

4. A method for preparing the silk rice-glutinous rice low-intoxication beverage wine according to claim 1, characterized in that: The amount of sweet wine yeast added in S3 is 1.6-2.0wt.%.

5. A method for preparing the silk rice-glutinous rice low-intoxication beverage wine according to claim 1, characterized in that: The low temperature fermentation temperature of S3 is 16-20°C and the fermentation time is 48-72h.

6. A method for preparing the silk rice-glutinous rice low-intoxication beverage wine according to claim 1, characterized in that: S3 The yeasts are Klebsiella pneumoniae and Kluyveromyces lactis in a ratio of 1:1 and added in an amount of 0.2-0.5 g / L; the water added in an amount of 50-70 wt.%.

7. A method for preparing the silk rice-glutinous rice low-intoxication beverage wine according to claim 1, characterized in that: The secondary fermentation temperature in S3 is 22-25°C and the time is 6-8 days.

8. A method for preparing the silk rice-glutinous rice low-intoxication beverage wine according to claim 1, characterized in that: The filtration in S3 is centrifugal separation filtration with a rotation speed of 4000-6000 rpm, a temperature of 4° C., and a time of 20-25 min.

9. A method for preparing the silk rice-glutinous rice low-intoxication beverage wine according to claim 1, characterized in that: S3 The pasteurization temperature is 68-70°C and the time is 20-25 minutes.

10. A low-intoxication beverage made of glutinous rice and rice, characterized in that: Prepared by any of the preparation methods described above.

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