Low-alcohol rose and litchi red yeast rice yellow wine and preparation method thereof

Abstract

The invention discloses low-alcohol rose and litchi monascus rice wine and a making method thereof, and belongs to the technical field of food and beverage fermentation engineering. The rose and the litchi are organically combined with the monascus rice wine, the composite flavor of the rose and the litchi is given to the monascus rice wine, the defect that a traditional monascus rice wine body is prominent in sourness is overcome, and meanwhile the mood after drinking of the monascus rice wine can be relieved through the sedative effect of the rose and vitamin B in the litchi; in addition, polyphenol compounds, flavonoid compounds and vitamin C are introduced into the wine body, the polyphenol compounds in the roses and vitamin C antioxidant components in the litchis cooperate with each other, the antioxidant effect of the monascus rice wine is enhanced, damage caused by oxidative stress is reduced, and the health-care effect of the monascus rice wine is improved. The litchi is rich in vitamin C, so that the absorption of non-heme iron in the roses is effectively improved, the absorption rate of the iron element is improved, and the monascus rice wine also has an excellent anti-oxidation effect and an effect of promoting the absorption of the iron element.

Description

Technical Field

[0001] The invention belongs to the technical field of food and beverage fermentation engineering, and particularly relates to a low-alcohol rose, lychee, red yeast rice wine and a preparation method thereof. Background Art

[0004] Red yeast rice wine is made from glutinous rice and water as the main raw materials, supplemented by red yeast rice as a saccharification and fermentation agent, and is brewed through the fermentation of various microorganisms. It is rich in various nutrients. However, most red yeast rice wines still use traditional brewing methods, and the proportion of red yeast rice is about 8% to 10% of the glutinous rice feed, resulting in the finished wine not being refreshing enough, sometimes slightly bitter, and the wine body has a prominent sour taste. The brewing process of red yeast rice wine has strict requirements on the ambient temperature. If the temperature is too high, it may cause the wine mash to become sour. In addition, the wine yield of red yeast rice wine is relatively low, usually only 180% to 220% of the glutinous rice feed, and the alcohol content is generally maintained between 10% and 15% VOL, which does not meet the needs of today's young consumers for low-alcohol beverages. And with the rise of the current low-alcohol beverage market, red yeast rice wine with complex flavors and specific health functions is more favored by current consumers.

[0005] A Chinese patent with publication number CN103789144A and application date of March 6, 2014 provides a method for preparing a low-alcohol refreshing red yeast rice wine, comprising the steps of steaming glutinous rice, adding malt koji and red yeast, saccharifying in a vat, and fermenting into a mature fermented mash by a spreading rice method; steaming glutinous rice, adding root mold rice flour and red yeast powder, saccharifying in a nest, adding yeast, and fermenting into a mature fermented mash by a pouring rice method; and raising the mature fermented mash by the spreading rice method and the mature fermented mash by the pouring rice method, pressing and clarifying, adjusting the components, flash distillation to reduce the alcohol content, high-temperature sterilizing, aging in jars, blending and sterilizing to prepare a low-alcohol refreshing red yeast rice wine brewed by a new process. However, the red yeast rice wine prepared by this technical solution can only provide traditional flavor and cannot match the emerging market of low-alcohol wine beverages.

[0006] A Chinese patent with publication number CN108504498A and application date of June 11, 2018 discloses a method for preparing olive red yeast rice wine, which uses olive whole fruit red yeast and glutinous rice as raw materials, and produces olive red yeast rice wine by fermentation. The olive fruit is pitted, pulped, enzymatically hydrolyzed, and filtered to treat the olive juice and olive residue. The olive residue is saccharified with glutinous rice, red yeast, and root mold rice flour. Yeast is added after saccharification for 72 hours, and red yeast lees and olive juice are fermented. The mature fermented mash is filtered, sterilized, sealed and aged, and blended into a sweet olive red yeast rice wine. However, the alcohol content of the olive red yeast rice wine aged for one year in this scheme is 14-15%VoL, which cannot well meet the current young consumers' drinking demand for low-alcohol red yeast rice wine, and the health function of the olive red yeast rice wine is not yet clear.

[0007] In line with the development of the current low-alcohol beverage consumption market, we utilized the physical and chemical properties and nutritional value of roses and lychees as well as the composite flavor of red yeast rice wine and vodka to develop a low-alcohol rose, lychee and red yeast rice wine with a harmonious, clear and transparent body and the composite flavor of roses, lychees and red yeast rice wine. While bringing a comfortable and pleasant drinking experience, it can also provide antioxidant effects and promote the absorption of iron. This wine conforms to the diverse concepts of modern drinking consumption and environmental protection and health, and helps to improve the economic benefits of rice wine companies. Summary of the invention

[0008] In order to solve the problems existing in the prior art, the present invention provides a low-alcohol rose, litchi and red yeast rice wine and a production method thereof, wherein rose, litchi and red yeast rice wine are organically combined so that the red yeast rice wine has a composite flavor of rose and litchi, overcoming the defect of traditional red yeast rice wine having a prominent sour taste, and at the same time having excellent antioxidant effect and the effect of promoting iron absorption.

[0009] The technical solution of the present invention is as follows:

[0010] One of the purposes of the present invention is to provide a method for preparing low-alcohol rose, litchi, red yeast rice wine, which comprises the following steps:

[0011] S1. Adding dried roses to diluted vodka for soaking and extraction, stirring regularly to separate the liquor and clarify it, and preparing vodka rose juice for later use;

[0012] S2, removing the peel and core of the dried lychee of the Feizishao variety, soaking in diluted vodka to extract the juice, and separating and clarifying the liquor after regular stirring;

[0013] S3, squeeze the lychee pulp separated in S2, subject the squeezed juice to high pressure treatment, and then mix it with the wine clarified in S2 to obtain vodka lychee juice for standby use;

[0014] S4. Mix 1-year red yeast rice wine, 3-year red yeast rice wine, 1-year red yeast rice wine, vodka rose juice, vodka lychee juice, white sugar and purified water in a mixing tank according to the proportion, and ventilate and stir evenly.

[0015] S5, adding rose essence and lychee essence to the mixed wine in S4, then pumping the mixed wine into a quick cooler for quick cooling, and then flowing into a freezing tank for freezing clarification;

[0016] S6. Take the upper clear liquid of the mixed wine in the frozen bottle of S5, filter it with a cross-flow membrane filter to obtain a clear, transparent and shiny wine, preheat it and then enter the ultra-high temperature instantaneous sterilizer to sterilize the wine, then filter it through a pipeline filter and flow it into a filling machine for filling and sealing, so as to obtain the low-alcohol rose, lychee, red yeast rice wine.

[0017] Furthermore, the rose polysaccharide content of the dried rose in S1 is greater than 76.0 mg / g.

[0018] Furthermore, the alcohol content of the vodka in S1 after dilution is 50% vol.

[0019] Furthermore, the input mass ratio of the dried roses to the vodka in S1 is 1:10.

[0020] Furthermore, the soaking time in S1 is 12 days, and stirring is performed once a day.

[0021] Furthermore, the alcohol content of the diluted vodka in S2 is 50% vol.

[0022] Furthermore, the input mass ratio of dried lychees to vodka in S2 is 1:6.

[0023] Furthermore, the soaking time in S2 is 12 days, and stirring is performed once a day.

[0024] Furthermore, in S4, the mixing mass ratio of 1-year red yeast rice wine, 3-year red yeast rice wine, 1-year red yeast rice wine, vodka rose juice, vodka lychee juice, white sugar and purified water is 1:3.2:2.48:0.5:0.7:1.2:10.92.

[0025] Furthermore, the precipitated wine bottom is removed before blending the raw wine of each year in S4.

[0026] Furthermore, the amount of litchi essence added in S5 is 0.03% of the total amount of the wine, and the amount of rose essence added is 0.02% of the total amount of the wine.

[0027] Furthermore, the mixed liquor in S5 is pumped into a rapid chiller to be rapidly cooled to -3°C, and then flows into a freezing tank for freezing clarification for 68-72 hours.

[0028] Furthermore, the preheating temperature in S6 is 25-30°C.

[0029] Furthermore, the bottled wine is inspected after filling and sealing, and defective products are removed.

[0030] Furthermore, the qualified bottled wine after the light inspection is sent by the conveyor belt to the spray machine for spray cooling, and then flows into the air dryer through the conveyor belt to dry the water droplets on the outside of the bottle, and then labeled, coded, packaged and put into storage.

[0031] The second object of the present invention is to provide a low-alcohol rose, litchi, red yeast rice wine.

[0032] Furthermore, the alcohol content of the low-alcohol rose, lychee, red yeast rice wine is 8% VOL.

[0033] Compared with the prior art, the beneficial effects of the present invention are:

[0034] 1. The present invention organically combines roses, lychees and red yeast rice wine, respectively utilizes diluted vodka to soak and extract roses and dried lychees, utilizes the alcohol component in vodka to efficiently extract and perfectly preserve the floral aroma of roses and the fruity aroma of lychees, and prepares a novel red yeast rice wine with a composite flavor of roses and lychees. The red yeast rice wine not only overcomes the defect of the traditional red yeast rice wine having a prominent sour taste, but also coordinates the floral and fruity aroma with the vodka-red yeast rice wine aroma, has a complex flavor and a comfortable taste, and meets the drinking needs of most consumers.

[0035] 2. The present invention introduces polyphenolic compounds, flavonoid compounds and vitamin C into red yeast rice wine for the first time. The polyphenolic compounds in rose and the vitamin C antioxidant components in litchi cooperate with each other to enhance the antioxidant effect of the red yeast rice wine and help reduce the damage caused by oxidative stress. The vitamin C rich in litchi effectively improves the absorption of non-heme iron in rose and promotes the absorption rate of iron, so that the red yeast rice wine also has excellent antioxidant effect and the effect of promoting iron absorption. In addition, the sedative effect of rose and the vitamin B group in litchi can soothe the mood after drinking the red yeast rice wine.

[0036] 3. The present invention designs a preparation method of a novel low-alcohol rose and litchi red yeast rice wine in view of the group consumption characteristics and drinking needs of red yeast rice wine. The preparation method accurately controls the residual rate of total sugar in the wine body and precisely controls the alcohol content to 8% VOL on the basis of providing floral and fruity aroma and antioxidant effects and improving the absorption rate of iron, so that the red yeast rice wine can play a sedative effect after drinking, soothe the mind, and be refreshing and pleasant, thereby meeting the current consumer consumption demand and health needs for low-alcohol beverage-type red yeast rice wine. DETAILED DESCRIPTION

[0037] The present invention is further described below in conjunction with preferred embodiments. The endpoints of the ranges disclosed in the present invention and any values ​​are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, and these numerical ranges should be deemed to be specifically disclosed herein.

[0038] The experimental methods in the following examples, unless otherwise specified, are conventional methods and are performed according to the techniques or conditions described in the literature in the art or according to the product instructions.

[0039] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0040] Example 1

[0041] This embodiment provides a method for making low-alcohol rose, lychee, red yeast rice wine, comprising the following steps:

[0042] S1. Add 50 g of dried roses with a rose polysaccharide content greater than 76.0 mg / g into 500 g of vodka with a diluted alcohol content of 50% vol. for 12 days of soaking and extraction, stirring once a day, separating and clarifying the liquor after the extraction, and obtaining vodka rose juice for later use;

[0043] S2, removing the peel and core of the dried lychee of the Feizixiao variety, soaking 100g of lychee pulp in 600g of vodka with a diluted alcohol content of 50%vol for 12 days to extract juice, stirring once a day, and separating and clarifying the wine after the soaking;

[0044] S3, squeeze the lychee pulp separated in S2, subject the squeezed juice to high pressure treatment, and then mix it with the wine clarified in S2 to obtain vodka lychee juice for standby use;

[0045] S4. Mix 100g of 1-year red yeast rice wine, 320g of 3-year red yeast rice wine, 248g of 1-year red yeast rice wine, 50g of vodka rose juice, 70g of vodka lychee juice, 120g of white sugar, and 1092g of purified water in a mixing tank, and ventilate and stir evenly.

[0046] S5, adding 0.4g of rose essence and 0.6g of lychee essence to the mixed wine in S4, then pumping the mixed wine into a rapid chiller to be rapidly cooled to -3°C, and then flowing into a freezing tank for freezing clarification for 68h;

[0047] S6. Take the upper clear liquid of the mixed wine in the frozen bottle of S5, filter it with a cross-flow membrane filter to obtain a clear, transparent and shiny wine, preheat it to 25°C and then enter the ultra-high temperature instantaneous sterilizer to sterilize the wine, then filter it through a pipeline filter and flow it into a filling machine for filling and sealing, so as to obtain the low-alcohol rose, lychee, red yeast rice wine.

[0048] Example 2

[0049] This embodiment provides a method for making low-alcohol rose, lychee, red yeast rice wine, comprising the following steps:

[0050] S1. Add 50 g of dried roses with a rose polysaccharide content greater than 76.0 mg / g into 500 g of vodka with a diluted alcohol content of 50% vol. for 12 days of soaking and extraction, stirring once a day, separating and clarifying the liquor after the extraction, and obtaining vodka rose juice for later use;

[0051] S2, removing the peel and core of the dried lychee of the Feizixiao variety, soaking 100g of lychee pulp in 600g of vodka with a diluted alcohol content of 50%vol for 12 days to extract juice, stirring once a day, and separating and clarifying the wine after the soaking;

[0052] S3, squeeze the lychee pulp separated in S2, subject the squeezed juice to high pressure treatment, and then mix it with the wine body clarified in S2 to obtain vodka lychee juice for standby use;

[0053] S4. Mix 100g of 1-year red yeast rice wine, 320g of 3-year red yeast rice wine, 248g of 1-year red yeast rice wine, 50g of vodka rose juice, 70g of vodka lychee juice, 120g of white sugar, and 1092g of purified water in a mixing tank, and ventilate and stir evenly.

[0054] S5, adding 0.4g of rose essence and 0.6g of lychee essence to the mixed wine in S4, then pumping the mixed wine into a rapid chiller to be rapidly cooled to -3°C, and then flowing into a freezing tank for freezing clarification for 70h;

[0055] S6. Take the upper clear liquid of the mixed wine in the frozen bottle of S5, filter it with a cross-flow membrane filter to obtain a clear, transparent and shiny wine, preheat it to 28°C and then enter the ultra-high temperature instantaneous sterilizer to sterilize the wine, then filter it through a pipeline filter and flow it into a filling machine for filling and sealing, so as to obtain the low-alcohol rose, lychee, red yeast rice wine.

[0056] Example 3

[0057] This embodiment provides a low-alcohol rose, lychee, red yeast rice wine, and a preparation method thereof comprises the following steps:

[0058] S1. Add 50 g of dried roses with a rose polysaccharide content greater than 76.0 mg / g into 500 g of vodka with a diluted alcohol content of 50% vol. for 12 days of soaking and extraction, stirring once a day, separating and clarifying the liquor after the extraction, and obtaining vodka rose juice for later use;

[0059] S2, removing the peel and core of the dried lychee of the Feizixiao variety, soaking 100g of lychee pulp in 600g of vodka with a diluted alcohol content of 50%vol for 12 days to extract juice, stirring once a day, and separating and clarifying the wine after the soaking;

[0060] S3, squeeze the lychee pulp separated in S2, subject the squeezed juice to high pressure treatment, and then mix it with the wine body clarified in S2 to obtain vodka lychee juice for standby use;

[0061] S4. Mix 100g of 1-year red yeast rice wine, 320g of 3-year red yeast rice wine, 248g of 1-year red yeast rice wine, 50g of vodka rose juice, 70g of vodka lychee juice, 120g of white sugar, and 1092g of purified water in a mixing tank, and ventilate and stir evenly.

[0062] S5, adding 0.4g of rose essence and 0.6g of lychee essence to the mixed wine in S4, then pumping the mixed wine into a rapid chiller to be rapidly cooled to -3°C, and then flowing into a freezing tank for freezing clarification for 72h;

[0063] S6. Take the upper clear liquid of the mixed wine in the frozen bottle of S5, filter it with a cross-flow membrane filter to obtain a clear, transparent and shiny wine, preheat it to 30°C and then enter the ultra-high temperature instantaneous sterilizer to sterilize the wine, then filter it through a pipeline filter and flow it into a filling machine for filling and sealing, so as to obtain the low-alcohol rose, lychee, red yeast rice wine.

[0064] It should be noted that, in this article, relational terms such as "first" and "second" are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. The terms "include", "comprises" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprises a ..." do not exclude the presence of other identical elements in the process, method, article or device including the elements.

[0065] The above are only preferred embodiments of the present application and do not constitute any form of limitation to the present application. Any technician familiar with the profession can make some changes or modify the technical contents disclosed above into equivalent embodiments with equivalent changes without departing from the scope of the technical solution of the present application. However, any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present application without departing from the content of the technical solution of the present application still fall within the scope of the technical solution of the present application.

Claims

1. A method for preparing low-alcohol rose, lychee, red yeast rice wine, characterized in that: The preparation method comprises the following steps: S1. Adding dried roses to diluted vodka for soaking and extraction, stirring regularly to separate the liquor and clarify it, and preparing vodka rose juice for later use; S2, removing the peel and core of the dried lychee of the Feizixiao variety, soaking in diluted vodka to extract the juice, and separating and clarifying the liquor after regular stirring; S3, squeeze the lychee pulp separated in S2, subject the squeezed juice to high pressure treatment, and then mix it with the wine body clarified in S2 to obtain vodka lychee juice for standby use; S4. Mix 1-year red yeast rice wine, 3-year red yeast rice wine, 1-year red yeast rice wine, vodka rose juice, vodka lychee juice, white sugar and purified water in a mixing tank according to the proportion, and ventilate and stir evenly. S5, adding rose essence and lychee essence to the mixed wine in S4, then pumping the mixed wine into a quick cooler for quick cooling, and then flowing into a freezing tank for freezing clarification; S6. Take the upper clear liquid of the mixed wine in the frozen bottle of S5, filter it with a cross-flow membrane filter to obtain a clear, transparent and shiny wine, preheat it and then enter the ultra-high temperature instantaneous sterilizer to sterilize the wine, then filter it through a pipeline filter and flow it into a filling machine for filling and sealing, so as to obtain the low-alcohol rose, lychee, red yeast rice wine.

2. The method for making a low-alcohol rose, lychee, red yeast rice wine according to claim 1, characterized in that: The rose polysaccharide content of the dried rose in S1 is greater than 76.0 mg / g; the alcohol content of the vodka after dilution is 50% vol.

3. The method for making a low-alcohol rose, litchi, red yeast rice wine according to claim 1, characterized in that: The mass ratio of the dried roses to the vodka in S1 is 1:10; the soaking time is 12 days, and stirring is performed once a day.

4. The method for making a low-alcohol rose, lychee, red yeast rice wine according to claim 1, characterized in that: The alcohol content of the diluted vodka in S2 is 50% vol; the input mass ratio of dried lychees to vodka is 1:6; the soaking time is 12 days, and stirring is performed once a day.

5. The method for making a low-alcohol rose, lychee, red yeast rice wine according to claim 1, characterized in that: The mass ratio of 1-year red yeast rice wine, 3-year red yeast rice wine, 1-year red yeast rice wine, vodka rose juice, vodka lychee juice, white sugar and purified water in S4 is 1:3.2:2.48:0.5:0.7:1.2:10.

92.

6. The method for making a low-alcohol rose, lychee, red yeast rice wine according to claim 1, characterized in that: Before blending the raw liquors of each year in S4, the precipitated liquor bottom is removed.

7. The method for making a low-alcohol rose, lychee, red yeast rice wine according to claim 1, characterized in that: The amount of litchi essence added in S5 is 0.03% of the total amount of the wine, and the amount of rose essence added is 0.02% of the total amount of the wine.

8. The method for making a low-alcohol rose, lychee, red yeast rice wine according to claim 1, characterized in that: The mixed liquor in S5 is pumped into a quick chiller and quickly cooled to -3°C, and then flows into a freezing tank for freezing clarification for 68-72 hours.

9. The method for making a low-alcohol rose, lychee, red yeast rice wine according to claim 1, characterized in that: The preheating temperature in S6 is 25-30°C.

10. A low-alcohol rose, lychee, red yeast rice wine prepared according to any one of claims 1 to 9, characterized in that: The alcohol content of the low-alcohol rose, lychee, red yeast rice wine is 8% VOL.