Suaeda heteroptera functional rice wine and preparation method thereof

Abstract

The invention discloses suaeda heteroptera functional rice wine and a preparation method thereof.The preparation method comprises the steps that collected suaeda heteroptera plants are preliminarily selected and soaked in clear water, and then the suaeda heteroptera plants are cleaned, drained and cut into segments for standby application; soaking rice in water, cleaning with clear water, draining water, and primarily steaming; after primary steaming is finished, the rice is turned and stirred evenly, cold water is sprayed to the surface of the rice, all the grains absorb water evenly, redundant water is removed, primary re-steaming is conducted, after primary re-steaming is finished, suaeda heteroptera plants cut into segments are evenly laid on the surface of the rice, and secondary re-steaming is conducted; spreading for cooling after the rice steaming is finished, so that the rice is cooled; the distiller's yeast is scattered on the spread and cooled rice, the grains are put into a jar for saccharification and fermentation, and the suaeda heteroptera functional rice wine is prepared. According to the method, the nutritional ingredients of the suaeda heteroptera can be efficiently released, so that the prepared rice wine has the health-care function of the suaeda heteroptera, the fermentation efficiency of the rice wine is improved, and the quality of the prepared rice wine is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of rice wine, and particularly relates to a Suaeda salsa functional rice wine and a preparation method thereof. Background Art

[0002] As a traditional grain brewing wine, rice wine is deeply loved by consumers for its unique flavor and nutritional value. However, the traditional rice wine preparation method has limitations in improving the quality of rice wine and adding special effects, and it is difficult to meet the growing demand for healthy drinks of people.

[0003] Suaeda salsa is a plant growing in harsh environments such as saline-alkali land and coasts, and has characteristics such as salt tolerance, drought tolerance, and barren tolerance. In recent years, studies have found that Suaeda salsa is rich in various nutritional components and bioactive substances, such as flavonoids, polysaccharides, alkaloids, etc., and has various health care effects such as antioxidant, anti-inflammatory, blood sugar lowering, blood lipid lowering, and immunity enhancement.

[0004] Therefore, introducing Suaeda salsa into the preparation of rice wine is expected to add new flavors and health care effects to rice wine. Summary of the Invention

[0005] The present invention provides a Suaeda salsa functional rice wine and a preparation method thereof to solve the above problems.

[0006] To achieve the above object, the technical solution of the present invention is:

[0007] A preparation method of a Suaeda salsa functional rice wine includes the following steps:

[0008] S1: The collected Suaeda salsa plants are preliminarily selected, soaked in clean water, then the Suaeda salsa plants are washed clean, drained of water, and cut into sections for standby;

[0009] S2: After the rice is soaked in water, it is washed with clean water and drained of water, and then subjected to preliminary steaming;

[0010] S3: After the preliminary steaming is completed, the rice is evenly stirred, cold water is sprinkled on the surface of the rice to make all the grains evenly absorb water, the excess water is drained, and the first secondary steaming is carried out. After the first secondary steaming is completed, the Suaeda salsa plants cut into sections in S1 are evenly spread on the surface of the rice, and the second secondary steaming is carried out;

[0011] S4: After the rice steaming is completed, the rice is cooled to make the temperature of the rice drop to 30 - 36 °C;

[0012] S5: The distiller's yeast is evenly sprinkled on the cooled rice above. When the temperature of the rice is 27 - 29 °C, the grains are loaded into a vat for saccharification fermentation, and semi-sealed saccharification fermentation is carried out for 2 - 5 days to obtain the Suaeda salsa functional rice wine.

[0013] Further, in S3, the mass of the cut Suaeda salsa plants added is 5-30% of the mass of the rice.

[0014] Further, in S1, the length of the cut Suaeda salsa plants is 1-5 cm.

[0015] Further, in S5, the mass of the koji added is 0.1-1.0% of the mass of the rice.

[0016] Further, in S3, the time of the initial steaming is 15-25 min;

[0017] The time of the first re-steaming is 10-20 min;

[0018] The time of the second re-steaming is 5-25 min.

[0019] Further, in S5, the fermentation temperature is 28 °C and the fermentation time is 72 h.

[0020] Further, in S4, the specific way of cooling is: after the second re-steaming ends, when the rice is quickly cooled to 38-42 °C, evenly spray 12-15% of the weight of the grain of cold water on the surface of the rice to make the temperature of the rice drop to 30-36 °C.

[0021] Further, after the second re-steaming ends, simmer for 5-10 min and then cool the rice.

[0022] Further, it also includes a sterilization and storage step: after the saccharification and fermentation end, filter, and then sterilize the filtrate at 80-90 °C for 15-30 min and then can and seal the bottle.

[0023] A kind of Suaeda salsa functional rice wine, and the Suaeda salsa functional rice wine is prepared by the preparation method of the above-mentioned Suaeda salsa functional rice wine.

[0024] The beneficial effects of the present invention are:

[0025] In the preparation method of a kind of Suaeda salsa functional rice wine disclosed in the present invention, the added Suaeda salsa is in small segments, and Suaeda salsa with a specific ratio to the rice is added, which can ensure the efficient release of the nutritional components of Suaeda salsa, so that the prepared rice wine has the health care function of Suaeda salsa. At the same time, adding Suaeda salsa plants in small segments can improve the fermentation efficiency of the rice wine and the quality of the prepared rice wine, making the wine body clear and the flavor strong. This method has the advantages of simple operation and high fermentation efficiency. The rice wine prepared by this method retains the natural aroma of Suaeda salsa, increases the health care function of Suaeda salsa, and ensures the wine yield efficiency. Brief Description of the Drawings

[0026] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0027] Figure 1 It is a flowchart of a preparation method of a Suaeda salsa functional rice wine disclosed in Embodiments 1-4 of the present invention. Detailed implementation manners

[0028] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts belong to the scope of protection of the present invention.

[0029] Embodiment 1:

[0030] As Figure 1 shown, a preparation method of a Suaeda salsa functional rice wine includes the following steps:

[0031] S1: Collection and treatment of Suaeda salsa:

[0032] Select fresh red or purple-red, brightly colored, plump and tender Suaeda salsa plants locally in Panjin. Collect the plant part from the top of Suaeda salsa down to about 10-15 cm. Conduct a preliminary selection on the collected Suaeda salsa, remove impurities and rotten, poorly colored, and non-fresh plants. Then soak the Suaeda salsa in clean water for 30 minutes to remove the soil and impurities on the surface of the Suaeda salsa. After cleaning the Suaeda salsa with tap water and draining the water, cut the plants into small sections about 2 cm long for standby;

[0033] S2: Primary steaming of rice:

[0034] Select high-quality rice, pour it into a clean container filled with a certain amount of water, soak it in cold water at 20-30 °C for 6 hours. After the soaking is over, wash it twice with clean water and then drain the water and put it into a steamer for primary steaming. Start timing when the steamer gets steamy, and steam for 20 minutes;

[0035] S3: Secondary steaming of rice and addition of Suaeda salsa:

[0036] After the initial steaming is completed, evenly stir the rice (grain), evenly sprinkle cold water on the surface of the rice to make all the rice absorb water evenly, drain the excess water, heat the steamer, start timing when the steamer is steaming vigorously, and perform the first re-steaming for 15 minutes; evenly spread the Suaeda salsa plants cut into sections in S1 on the surface of the rice. After laying the grain, the mass of the Suaeda salsa plants is 5% of the mass of the rice. Then repeat the above steps for the second re-steaming for 10 minutes;

[0037] S4: Cooling: After the rice steaming is completed, simmer for 5 - 10 minutes, and then perform cooling. When the rice is quickly cooled to 40 °C, evenly spray 15% of the cold water by the weight of the grain on the surface of the rice to make the rice temperature drop to about 35 °C, and the cooling is completed;

[0038] S5: Mixing koji and saccharification fermentation:

[0039] S51: Mixing koji: Weigh 0.2% of koji and evenly sprinkle it on the above-cooled grain, stirring while sprinkling to ensure that the grain is evenly in contact with the koji;

[0040] S52: Saccharification fermentation: After the koji mixing is completed, measure the temperature of the rice. When its temperature is about 28 °C, put the rice into a vat for saccharification fermentation. After putting it into the vat, make a dimple in the middle of the rice, then cover the lid, and perform semi-sealed saccharification fermentation for 3 days;

[0041] S6: Sterilization and storage: After the saccharification fermentation is completed, filter it with four layers of filter cloth. Subsequently, sterilize the filtrate at 85 °C for 20 minutes and then can and seal the bottle, which is the first-pass raw pulp of the natural fermentation type. Thus, the preparation of the Suaeda salsa functional rice wine is completed.

[0042] Example 2:

[0043] A method for preparing Suaeda salsa functional rice wine:

[0044] The difference between this example and Example 1 is only that in this example, in S3, the mass of the added Suaeda salsa plants is 10% of the mass of the rice.

[0045] Example 3:

[0046] A method for preparing Suaeda salsa functional rice wine:

[0047] The difference between this example and Example 1 is only that in this example, in S3, the mass of the added Suaeda salsa plants is 20% of the mass of the rice.

[0048] Example 4:

[0049] A method for preparing Suaeda salsa functional rice wine:

[0050] The difference between this embodiment and Embodiment 1 is only that in this embodiment, in S3, the mass of the Suaeda salsa plants added is 30% of the mass of the rice, and the rice is soaked in warm water at 50 - 60 °C for 3 - 4 h.

[0051] Comparative Example 1:

[0052] A method for preparing Suaeda salsa functional rice wine:

[0053] The difference between this comparative example and Embodiment 1 is only that in this comparative example, in S1, the collected Suaeda salsa plants are preliminarily selected, soaked in clean water, then the Suaeda salsa is cleaned, ground to prepare Suaeda salsa powder; in S3, after the first double steaming is completed, the Suaeda salsa powder is evenly spread on the surface of the rice (the mass of the Suaeda salsa plants used for preparing the Suaeda salsa powder is 5% of the mass of the rice), and the second double steaming is carried out.

[0054] Comparative Example 2:

[0055] A method for preparing Suaeda salsa functional rice wine:

[0056] The difference between this comparative example and Embodiment 1 is only that in this comparative example, in S1, the collected Suaeda salsa plants are preliminarily selected, soaked in clean water, then the Suaeda salsa is cleaned, drained, put into a juicer, added with clean water to extract juice, and then preliminarily filtered through a 200 - mesh filter screen to prepare Suaeda salsa filtrate; in S3, after the first double steaming is completed, the Suaeda salsa filtrate is mixed with cold water and evenly sprinkled on the surface of the rice (the mass of the Suaeda salsa used when preparing the Suaeda salsa filtrate is 5% of the mass of the rice), and the second double steaming is carried out.

[0057] Comparative Example 3:

[0058] A method for preparing Suaeda salsa functional rice wine:

[0059] The difference between this comparative example and Embodiment 1 is only that in this comparative example, in S1, the collected Suaeda salsa plants are preliminarily selected, soaked in clean water, then the Suaeda salsa plants are cleaned, drained; in S3, after the first double steaming is completed, the whole Suaeda salsa plants are evenly spread on the surface of the rice (the mass of the Suaeda salsa is 5% of the mass of the rice), and the second double steaming is carried out.

[0060] Comparative Example 4:

[0061] A method for preparing Suaeda salsa functional rice wine:

[0062] The difference between this comparative example and Embodiment 1 is only that in this comparative example, no Suaeda salsa plants are added.

[0063] Comparative Example 5:

[0064] A method for preparing Suaeda salsa functional rice wine:

[0065] The difference between this comparative example and Example 1 is only that in this comparative example, the mass of the cut Suaeda salsa plants added is 2% of the mass of the rice.

[0066] Comparative Example 6:

[0067] A method for preparing functional rice wine with Suaeda salsa:

[0068] The difference between this comparative example and Example 1 is only that in this comparative example, the mass of the cut Suaeda salsa plants added is 40% of the mass of the rice.

[0069] The taste and flavor, clarity of the wine body, color of the wine body, and wine production efficiency of the rice wine prepared in Examples 1-4 and Comparative Examples 1-6 were measured, and the results are as follows:

[0070] Through experimental determination and tasting evaluation by 10 rice wine experts, the rice wine prepared in Examples 1-4 has a rich natural flavor of Suaeda salsa and the fragrance of rice wine, the wine body is pink, has a high clarity, the fermentation process is stable, the wine production efficiency after 3 days of fermentation is about 75%, the total flavonoid contents are 85.62 mg / L, 102.12 mg / L, 206.32 mg / L, and 247.66 mg / L in sequence, and the total phenol contents are 735.68 mg / L, 822.77 mg / L, 1523.78 mg / L, and 2108.15 mg / L in sequence;

[0071] For Comparative Example 1, the rice wine prepared with Suaeda salsa powder has a wine production efficiency of 79%. Although it is higher than that of Examples 1-4, obvious precipitation occurs in the wine liquid, filtration is difficult, the wine body is turbid, affecting the taste, and the taste and appearance are far inferior to those of the rice wine prepared with cut Suaeda salsa in Examples 1-4;

[0072] For Comparative Example 2, since Suaeda salsa itself contains plant salts and directly uses its filtrate for fermenting to prepare rice wine, the plant salt concentration in its filtrate is high, which is not conducive to the growth of yeast. Therefore, the fermentation effect is poor, the wine production efficiency is 42%, which is much lower than that of Examples 1-4, and the prepared rice wine has a single flavor and lacks the natural fragrance of Suaeda salsa;

[0073] Although the flavor of the rice wine prepared in Comparative Example 3 is not much different from that of Examples 1-4, its fermentation efficiency is low, the wine production efficiency is 50%, the release of nutrients is not sufficient, and in addition, it occupies a large space, has high requirements for fermentation containers, and is not easy for large-scale production;

[0074] The rice wine prepared in Comparative Example 4 has a milky white wine body, has a strong rice fragrance, is sweet and sour to taste, has a relatively light taste, the total flavonoid content is 65.08 mg / L, and the total phenol content is 631.50 mg / L. The nutrient content is much lower than that of Examples 1-4;

[0075] The rice wine prepared in Comparative Example 5 had a total flavonoid content of 69.08 mg / L and a total phenol content of 659.53 mg / L, which were much lower than those in Examples 1-4. The nutritional value and unique flavor of Suaeda salsa were significantly insufficient, and its market competitiveness was low.

[0076] In Comparative Example 6, when the mass of Suaeda salsa plants was 40% of the mass of rice, the fermentation was difficult, no wine was produced, the taste was too strong, and there was a salty and astringent taste. Due to the too high content of Suaeda salsa, the components such as plant salts contained in it that were not conducive to the growth and fermentation of koji would also increase accordingly, resulting in difficult fermentation, fermentation failure and the generation of strange smells.

[0077] In summary, as the amount of added Suaeda salsa increases, the flavor of Suaeda salsa in the wine body becomes stronger, and the total phenol and total flavonoid contents in the wine are higher. However, when the content of Suaeda salsa exceeds 30% of the mass of rice, basically no wine is produced, and the fermentation efficiency is extremely low, which cannot meet the preparation requirements. Therefore, for the preparation of Suaeda salsa functional rice wine, the best state of Suaeda salsa used is small segments of 1-5 cm, and the addition amount is 5-30% of the mass of rice, and the quality, flavor and efficacy of the prepared rice wine are the best.

[0078] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing functional rice wine of Suaeda salsa, characterized in that: The steps include: S1: preliminarily selecting the collected Suaeda salsa plants, soaking them in clean water, then cleaning the Suaeda salsa plants, draining the water, and cutting them into sections for later use; S2: After soaking the rice in water, wash it with clean water, drain it, and then steam it; S3: After the initial steaming is completed, the rice is turned over and stirred evenly, and cold water is sprinkled on the surface of the rice to make all the grains absorb water evenly, and the excess water is removed, and the first re-steaming is performed. After the first re-steaming is completed, the Suaeda salsa plants cut into sections in S1 are evenly spread on the surface of the rice, and the second re-steaming is performed; S4: After the rice is steamed, the rice is spread out to cool down to a temperature of 30-36°C; S5: Sprinkle the koji on the cooled rice, and when the temperature of the rice reaches 27-29°C, put the grain into a vat for saccharification and fermentation, and perform semi-sealed saccharification and fermentation for 2-5 days to obtain the functional rice wine of Suaeda salsa.

2. The method for preparing the functional rice wine of Suaeda salsa L. according to claim 1, characterized in that: In S3, the mass of the added Suaeda salsa plants cut into segments is 5-30% of the mass of the rice.

3. The method for preparing the functional rice wine of Suaeda salsa L. according to claim 1, characterized in that: In S1, the Suaeda salsa plants were cut into pieces with a length of 1-5 cm.

4. The method for preparing the functional rice wine of Suaeda salsa L. according to claim 1, characterized in that: In S5, the mass of the added koji is 0.1-1.0% of the mass of the rice.

5. The method for preparing a functional rice wine of Suaeda salsa L. according to claim 1, characterized in that: In S3, the initial steaming time is 15-25 minutes; The first re-steaming time is 10-20min; The second re-steaming time is 5-25min.

6. The method for preparing the functional rice wine of Suaeda salsa L. according to claim 1, characterized in that: In S5, the fermentation temperature was 28°C and the fermentation time was 72 h.

7. The method for preparing the functional rice wine of Suaeda salsa L. according to claim 1, characterized in that: In S4, the specific method of cooling is: after the second re-steaming is completed, when the rice is rapidly cooled to 38-42°C, 12-15% of the weight of the grain of cold water is evenly sprayed on the surface of the rice to reduce the temperature of the rice to 30-36°C.

8. The method for preparing the functional rice wine of Suaeda salsa L. according to claim 1, characterized in that: After the second steaming, simmer for 5-10 minutes and then spread the rice to cool.

9. The method for preparing a functional rice wine of Suaeda salsa L. according to claim 1, characterized in that: It also includes a sterilization and storage step: after saccharification and fermentation, the filtrate is filtered, and then sterilized at 80-90°C for 15-30 minutes before being canned and bottled.

10. A functional rice wine of Suaeda salsa, characterized in that: The Suaeda salsa functional rice wine is prepared by the preparation method of the Suaeda salsa functional rice wine according to any one of claims 1 to 9.

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