Preparation method of burnt rice wine

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of paste rice wine, which comprises the following steps: pretreating glutinous rice, taking 20-30% by weight of pretreated glutinous rice, adding rhizopus, mixing, and fermenting to a suspension state to obtain a first fermented product; steaming lotus roots and coix seeds, adding the mixed nutrient powder, the residual pretreated glutinous rice and the first fermented product, mixing, adding saccharomyces cerevisiae and aroma-producing yeast, uniformly mixing, and fermenting to obtain a second fermented product; adding a tea leaf and purple perilla extracting solution, mixing with the second fermented product, sealing, fermenting, and sterilizing to obtain the composite rice wine; and heating water until boiling, brewing the lotus root starch until the lotus root starch is cooked, cooling to room temperature, then adding the small rice dumplings, the composite rice wine, the honey and the dried sweet-scented osmanthus, and stirring until the mixture is pasty to obtain the pasty rice wine. Through matching of the raw materials and the preparation steps, the prepared paste rice wine improves the taste while improving the nutritional ingredients, can regulate the spleen and stomach, clear heat and remove dampness, and is suitable for industrial production.

Description

Technical Field

[0001] This application relates to the technical field of food processing, and particularly to a preparation method of thick rice wine. Background Art

[0002] Thick rice wine is a traditional snack in Hubei region, especially very popular in places such as Wuhan and Xiaogan. The texture of thick rice wine is thick and milky white. In the thick wine, there are dotted with white rice milk. The combination of the fragrance of wine, osmanthus fragrance, and glutinous rice fragrance makes the taste sweet and mellow. It has various eating methods. It can be eaten alone as a dessert, or can be eaten together with hot dry noodles, deep-fried dough sticks, doughnut-shaped fritters, etc., which can relieve greasiness and stimulate the appetite.

[0003] However, as a snack, the traditional thick rice wine has limited nutritional components. With the development of modern society and the improvement of people's living standards, people no longer only satisfy the single needs of filling the stomach or taste for food. More and more people will also value the nutritional components in food and the regulatory effect of food on physical health. The traditional thick rice wine can no longer meet people's needs.

[0004] In addition, the rice wine used in the production of traditional thick rice wine is usually not brewed specifically for making thick rice wine, and it cannot achieve the best effect in terms of taste, viscosity, etc. in thick rice wine. Summary of the Invention

[0005] This application aims to at least overcome one of the defects of the prior art, and provides a preparation method of thick rice wine. Through the combination of raw materials and preparation steps, the prepared thick rice wine can improve the nutritional components while enhancing the taste, can regulate the spleen and stomach, clear heat and remove dampness, and is suitable for industrial production.

[0006] In the first aspect, an embodiment of this application provides a preparation method of thick rice wine, which is realized through the following technical solutions:

[0007] A preparation method of thick rice wine includes the following steps:

[0008] (1) Pretreat 100 - 120 parts of glutinous rice by weight, take 20% - 30% of the pretreated glutinous rice by weight percentage and mix it with 0.4 - 0.6 parts of Rhizopus, and ferment until it is in a suspended state to obtain the first fermentation product;

[0009] (2) Steam 15 - 25 parts of lotus root and 10 - 20 parts of coix seed, add 10 - 20 parts of mixed nutritional powder, the remaining pretreated glutinous rice, and the first fermentation product for mixing, add 0.5 - 1 part of Saccharomyces cerevisiae and 0.2 - 0.4 part of flavor-producing yeast, mix evenly, and ferment to obtain the second fermentation product;

[0010] (3) Add 4 - 6 parts of tea - perilla extract to the second fermented product, mix them, seal, and ferment at a temperature of 15 - 20 °C for 5 - 8 days. Then heat in a constant - temperature water bath at 60 - 70 °C for 30 - 50 min for pasteurization to obtain the compound rice wine.

[0011] (4) Heat water to boiling, then brew the lotus root starch until cooked, cool it to room temperature, and then add small glutinous rice balls, compound rice wine, honey, and dried osmanthus flowers, and stir until it becomes a paste to obtain the paste - type rice wine.

[0012] A preparation method of a paste - type rice wine according to an embodiment of the present application has at least the following beneficial effects:

[0013] The solution of the present application enables better fermentation effects through step - by - step fermentation. First, ferment the easily fermentable glutinous rice for the first time, and the obtained first fermented product is rich in Rhizopus. After mixing with raw materials such as lotus root, coix seed, and mixed nutrient powder, it can quickly initiate the second fermentation process, shortening the fermentation time of the raw materials. The Rhizopus in the first fermented product, when combined with the newly added Saccharomyces cerevisiae and aroma - producing yeast, can improve the fermentation efficiency and accelerate the decomposition process of the raw materials.

[0014] Adding lotus root during the rice wine fermentation process of the present application can not only enhance the flavor and nutritional value but also optimize the fermentation process. Lotus root contains soluble sugars, which provide an additional carbon source for yeast, accelerating the start of fermentation, balancing the sweet - acid ratio of the rice wine, and reducing the need for adding sugar later. The polyphenol oxidase and amylase in lotus root can assist in decomposing glutinous rice starch, improving the saccharification efficiency; the mucus protein rich in lotus root can protect the gastric mucosa and relieve the alcohol stimulation, making it more suitable for people with sensitive stomachs to drink. The fragrant substances in lotus root and the esters in rice wine synergistically form a richer floral and fruity aroma, which can enhance the flavor. The gelatinous texture produced by lotus root starch improves the body thickness of the rice wine and optimizes the taste.

[0015] Adding coix seed during the rice wine fermentation of the present application, which is rich in protein, fat, carbohydrates, vitamin B1, B2, E, and trace elements such as calcium, phosphorus, and iron, can improve the nutritional value of the rice wine; in addition, coix seed has the effect of strengthening the spleen and benefiting the stomach, which can improve the spleen - stomach function and promote digestion and absorption. Adding coix seed to the rice wine helps relieve problems such as disharmony between the spleen and stomach and indigestion. Coix seed can clear away heat and promote diuresis. For people with damp - heat constitution, drinking the rice wine added with coix seed appropriately helps improve the damp - heat symptoms. The antioxidant components such as vitamin E in coix seed help delay aging and beautify the skin, and the polysaccharides and other components in coix seed have the effect of enhancing immunity. Adding coix seed to the rice wine helps enhance the body's immunity and prevent diseases.

[0016] In this application, a tea and perilla extract is added during the rice wine fermentation. Components such as tea polyphenols in tea can promote digestion, help decompose fat in food, reduce the burden on the gastrointestinal tract, and at the same time can refresh the mind, relieve fatigue, and delay the aging process; perilla has the effects of relieving exterior syndrome, dispelling cold, and regulating qi, can help remove dampness in the body, relieve symptoms such as wind-cold colds, and can also relieve gastrointestinal discomfort, promote gastrointestinal motility, and contribute to digestion; the addition of tea and perilla extracts can also make the taste of rice wine richer in levels.

[0017] The preparation method of the paste rice wine in this application has few technological processes and a simple operation process, is suitable for industrial production, not only improves the nutritional components of the paste rice wine, but also can reduce the production cost.

[0018] According to some embodiments of this application, the pretreatment in step (1) includes: soaking glutinous rice in water at room temperature for 10 - 12 h to soften the rice grains, then steaming for 25 - 30 min, and cooling the steamed glutinous rice with clean water to a temperature below 35°C. The pretreatment of glutinous rice in this application can improve the decomposition and fermentation effect of glutinous rice, facilitating the brewing of rice wine with a mellow taste.

[0019] According to some embodiments of this application, the preparation of the mixed nutrient powder in step (2) includes the following steps:

[0020] S1. Wash, dry mulberries, red dates, and wolfberries, crush them with a pulverizer, and pass through a 0.18 mm sieve to obtain a mixed powder;

[0021] S2. Mix starch, the mixed powder, and isoamyl acetate evenly, then dry, grind, and press and extrude to obtain a mixed nutrient powder.

[0022] During the pressing and extrusion process, starch, the mixed powder, and isoamyl acetate will first undergo a certain degree of crosslinking and porosification, making the obtained mixed nutrient powder have adsorption properties. The internal pore structure during fermentation is conducive to the attachment, growth, and reproduction of microorganisms, facilitating the increase in the colony number of yeast and improving the fermentation efficiency.

[0023] Further, the weight ratio of mulberries, red dates, and wolfberries in step S1 is 1:(2 - 3):(1 - 2). The addition of mulberries, red dates, and wolfberries can provide more nutritional components for rice wine, enhance immunity, nourish blood and beautify the complexion, and nourish the liver and kidneys.

[0024] Further, the weight ratio of starch, the mixed powder, and isoamyl acetate in step S2 is (2 - 3):(1 - 2):1.

[0025] According to some embodiments of this application, the temperature of the fermentation in step (2) is 25 - 30°C.

[0026] According to some embodiments of this application, the time of the fermentation in step (2) is 3 - 5 days.

[0027] According to some embodiments of the present application, a separation operation is further included before the pasteurization in step (3).

[0028] Further, the separation operation is as follows: after filtering with four layers of gauze, centrifuge at 4000 - 5000 r / min for 20 - 30 min, and take the supernatant.

[0029] According to some embodiments of the present application, the preparation of the tea - perilla extract in step (3) includes the following steps: separately crush the tea leaves and dried perilla, pass through a 40 - mesh sieve, mix the tea leaves and perilla evenly according to the weight ratio of (1 - 2):1, pack them in a 200 - mesh non - woven bag, and perform steam extraction and condensation reflux to obtain the tea - perilla extract.

[0030] Further, the extraction temperature is 80 - 90 °C.

[0031] Further, the extraction time is 90 - 120 min.

[0032] In a second aspect, the present application provides a paste rice wine obtained by the above - mentioned preparation method of paste rice wine.

[0033] The paste rice wine according to the embodiments of the present application has at least the following beneficial effects:

[0034] The nutritional components of the paste rice wine obtained in the present application are improved, the taste level is richer, and at the same time, it can regulate the spleen and stomach, clear heat and remove dampness, and enhance immunity. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 It is a graph of the sensory evaluation scores and sugar concentrations of the paste rice wines prepared in Examples 1 - 4 and Comparative Examples 1 - 4 of the present application. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0036] To make the objectives, technical solutions, and advantages of the present application clearer, the following will be further described in detail with reference to specific embodiments. The embodiments described herein are only a part of the embodiments of the present application and should not be construed as limiting the protection scope of the present application.

[0037] Example 1

[0038] A preparation method of a paste rice wine includes the following steps:

[0039] (1) Pretreat 110 parts of glutinous rice by weight, add 0.5 part of Rhizopus to 25% of the pretreated glutinous rice by weight percentage, and ferment until it is in a suspended state to obtain a first fermentation product;

[0040] (2) Steam 20 parts of lotus root and 15 parts of coix seeds until cooked, add 16 parts of the mixed nutritional powder, the remaining pretreated glutinous rice, and the first fermented product, mix well, add 0.8 part of Saccharomyces cerevisiae and 0.3 part of aroma-producing yeast, mix evenly, and ferment at 27°C for 4 days to obtain the second fermented product;

[0041] (3) Add 5 parts of the tea and perilla extract to the second fermented product, mix well, seal and ferment at 18°C for 7 days. After filtering with 4 layers of gauze, centrifuge at 4500 r / min for 25 min, and take the supernatant and heat it in a constant temperature water bath at 65°C for 40 min for pasteurization to obtain the compound rice wine;

[0042] (4) Heat water to boiling, brew lotus root starch until cooked, cool to room temperature, then add small glutinous rice balls, compound rice wine, honey, and dried osmanthus flowers, and stir until it becomes a paste to obtain the paste rice wine;

[0043] Among them, the pretreatment in step (1) is as follows: Soak glutinous rice in water at room temperature for 11 h to soften the rice grains, then steam for 28 min, and rinse the steamed glutinous rice with cold water until the temperature is below 35°C;

[0044] The preparation of the mixed nutritional powder in step (2):

[0045] S1. Wash, dry, crush mulberries, red dates, and wolfberries according to the weight ratio of 1:2.5:1.5, and pass through a 0.18 mm sieve to obtain a mixed powder;

[0046] S2. Mix starch, the mixed powder, and isoamyl acetate according to the weight ratio of 2.5:1.5:1, then dry, grind, press and extrude to obtain the mixed nutritional powder;

[0047] The preparation of the tea and perilla extract in step (3) includes the following steps: Crush tea and dried perilla respectively and pass through a 40-mesh sieve. Mix tea and perilla evenly according to the weight ratio of 1.5:1, put them in a 200-mesh non-woven fabric bag, and perform steam extraction at 85°C for 105 min, with condensation and reflux to obtain the tea and perilla extract.

[0048] Example 2

[0049] A method for preparing paste rice wine, comprising the following steps:

[0050] (1) Pretreat 100 parts of glutinous rice according to weight, take 30% of the pretreated glutinous rice by weight and mix it with 0.4 part of Rhizopus, and ferment until it is in a suspended state to obtain the first fermented product;

[0051] (2) Steam 25 parts of lotus root and 10 parts of coix seeds until cooked, add 20 parts of the mixed nutritional powder, the remaining pretreated glutinous rice, and the first fermented product, mix them, add 0.5 part of Saccharomyces cerevisiae and 0.4 part of aroma-producing yeast, mix evenly, and ferment at 25°C for 5 days to obtain the second fermented product;

[0052] (3) Add 4 parts of the tea perilla extract and mix it with the second fermented product. After sealing, ferment at 20°C for 5 days. Filter it with 4 layers of gauze, centrifuge at 5000 r / min for 20 min, take the supernatant and heat it in a 70°C constant temperature water bath for 30 min for pasteurization to obtain the compound rice wine;

[0053] (4) Boil water and brew lotus root starch until cooked, cool it to room temperature, then add small glutinous rice balls, compound rice wine, honey, and dried osmanthus flowers, and stir until it becomes a paste to obtain the paste rice wine;

[0054] Among them, the pretreatment in step (1) is as follows: soak glutinous rice in water at room temperature for 12 h to soften the rice grains, then steam for 25 min, and rinse the steamed glutinous rice with clear water and cool it to a temperature below 35°C;

[0055] The preparation of the mixed nutritional powder in step (2):

[0056] S1. Wash, dry, crush mulberries, red dates, and wolfberries according to the weight ratio of 1:3:1, pass them through a 0.18 mm sieve to obtain a mixed powder;

[0057] S2. Mix starch, the mixed powder, and isopentyl acetate according to the weight ratio of 3:1:1, then dry, grind, press and extrude to obtain the mixed nutritional powder;

[0058] The preparation of the tea perilla extract in step (3) includes the following steps: crush tea leaves and dried perilla respectively and pass them through a 40-mesh sieve, mix the tea leaves and perilla evenly according to the weight ratio of 2:1, put them in a 200-mesh non-woven fabric bag, and perform steam extraction at 80°C for 120 min, with condensation and reflux to obtain the tea perilla extract.

[0059] Example 3

[0060] A preparation method of paste rice wine, comprising the following steps:

[0061] (1) Pretreat 120 parts of glutinous rice according to weight, take 20% of the pretreated glutinous rice by weight and add 0.6 part of Rhizopus, ferment until it is in a suspended state to obtain the first fermented product;

[0062] (2) Steam 15 parts of lotus root and 20 parts of coix seeds until cooked, add 10 parts of the mixed nutritional powder, the remaining pretreated glutinous rice, and the first fermented product, mix them, add 1 part of Saccharomyces cerevisiae and 0.2 part of aroma-producing yeast, mix evenly, and ferment at 30 °C for 3 days to obtain the second fermented product;

[0063] (3) Add 6 parts of the tea and perilla extract to the second fermented product and mix. After sealing, ferment at 15 °C for 8 days. Filter with 4 layers of gauze, centrifuge at 4000 r / min for 30 min, take the supernatant and heat it in a constant temperature water bath at 60 °C for 50 min for pasteurization to obtain the compound rice wine;

[0064] (4) Heat water to boiling and brew the lotus root starch until cooked, cool to room temperature, then add small glutinous rice balls, compound rice wine, honey, and dried osmanthus flowers, and stir until it becomes a paste to obtain the paste rice wine;

[0065] Among them, the pretreatment in step (1) is: soak the glutinous rice in water at room temperature for 10 h to make the rice grains soft, then steam for 30 min, and rinse the steamed glutinous rice with cold water until the temperature is below 35 °C;

[0066] The preparation of the mixed nutritional powder in step (2):

[0067] S1. Wash, dry, crush, and sieve through a 0.18 mm sieve the mulberries, red dates, and wolfberries according to the weight ratio of 1:2:2 to obtain a mixed powder;

[0068] S2. Mix the starch, the mixed powder, and isoamyl acetate according to the weight ratio of 2:2:1, then dry, grind, and press-extrude to obtain the mixed nutritional powder;

[0069] The preparation of the tea and perilla extract in step (3) includes the following steps: crush the tea and dried perilla respectively and sieve through a 40-mesh sieve, mix the tea and perilla evenly according to the weight ratio of 1:1, put them in a 200-mesh non-woven fabric bag, and perform steam extraction at 90 °C for 90 min with condensation and reflux to obtain the tea and perilla extract.

[0070] Example 4

[0071] A preparation method of paste rice wine, comprising the following steps:

[0072] (1) Pretreat 115 parts of glutinous rice according to weight parts, take 25% of the pretreated glutinous rice by weight and mix it with 0.5 part of Rhizopus, and ferment until it is in a suspended state to obtain the first fermented product;

[0073] (2) Steam 20 parts of lotus root and 18 parts of coix seeds until cooked, add 15 parts of the mixed nutritional powder, the remaining pretreated glutinous rice, and the first fermented product, mix them, add 0.6 parts of Saccharomyces cerevisiae and 0.3 parts of flavor-producing yeast, mix evenly, and ferment at 26 °C for 4 days to obtain the second fermented product;

[0074] (3) Add 5 parts of the tea and perilla extract and mix it with the second fermented product. After sealing, ferment at 18 °C for 6 days. Filter it with four layers of gauze, centrifuge it at 4800 r / min for 26 min, take the supernatant and heat it in a constant temperature water bath at 66 °C for 40 min for pasteurization to obtain the compound rice wine;

[0075] (4) Heat water to boiling, brew lotus root starch until cooked, cool it to room temperature, then add small glutinous rice balls, compound rice wine, honey, and dried osmanthus flowers, and stir until it becomes a paste to obtain the paste rice wine;

[0076] Among them, the pretreatment described in step (1) is: soak glutinous rice in water at normal temperature for 12 h to make the rice grains soft, then steam for 25 min, and rinse the steamed glutinous rice with cold water until the temperature is below 35 °C;

[0077] Preparation of the mixed nutritional powder described in step (2):

[0078] S1. Wash, dry, crush mulberries, red dates, and wolfberries according to the weight ratio of 1:3:2, pulverize them with a pulverizer, and pass through a 0.18 mm sieve to obtain a mixed powder;

[0079] S2. Mix starch, the mixed powder, and isoamyl acetate according to the weight ratio of 3:2:1, then dry, grind, press and extrude to obtain the mixed nutritional powder;

[0080] The preparation of the tea and perilla extract described in step (3) includes the following steps: crush tea leaves and dried perilla respectively and pass through a 40-mesh sieve, mix the tea leaves and perilla evenly according to the weight ratio of 2:1, put them in a 200-mesh non-woven fabric bag, and carry out steam extraction at 85 °C for 100 min, with condensation and reflux to obtain the tea and perilla extract.

[0081] Comparative Example 1

[0082] A method for preparing paste rice wine includes the following steps:

[0083] (1) Pretreat 110 parts of glutinous rice according to weight, add 20 parts of steamed lotus root and 15 parts of coix seeds, add 16 parts of the mixed nutritional powder and mix, add 0.5 parts of Rhizopus, 0.8 parts of Saccharomyces cerevisiae and 0.3 parts of flavor-producing yeast, mix evenly, and ferment at 27 °C for 4 days to obtain the fermented product;

[0084] (2) Add 5 parts of the tea and perilla extract to the second fermentation product, mix them, seal the mixture, and ferment it at 18 °C for 7 days. After filtering with four layers of gauze, centrifuge it at 4500 r / min for 25 min. Take the supernatant and heat it in a constant temperature water bath at 65 °C for 40 min for pasteurization to obtain the compound rice wine;

[0085] (3) Heat water to boiling, brew the lotus root starch until cooked, cool it to room temperature, then add small glutinous rice balls, compound rice wine, honey, and dried osmanthus flowers, and stir until it becomes a paste to obtain the paste rice wine;

[0086] Among them, the pretreatment in step (1) is as follows: Soak glutinous rice in water at room temperature for 11 h to make the rice grains soft, then steam it for 28 min, and rinse the steamed glutinous rice with cold water until the temperature is below 35 °C;

[0087] The preparation of the mixed nutritional powder in step (1):

[0088] S1. Wash, dry, crush mulberries, red dates, and wolfberries according to the weight ratio of 1:2.5:1.5, and pass them through a 0.18 mm sieve to obtain a mixed powder;

[0089] S2. Mix starch, the mixed powder, and isoamyl acetate according to the weight ratio of 2.5:1.5:1, then dry, grind, press and extrude to obtain the mixed nutritional powder;

[0090] The preparation of the tea and perilla extract in step (2) includes the following steps: Crush tea leaves and dried perilla respectively and pass them through a 40-mesh sieve. Mix the tea leaves and perilla evenly according to the weight ratio of 1.5:1, put them in a 200-mesh non-woven fabric bag, and perform steam extraction at 85 °C for 105 min, with condensation and reflux to obtain the tea and perilla extract.

[0091] Comparative Example 2

[0092] A method for preparing paste rice wine, comprising the following steps:

[0093] (1) Pretreat 110 parts of glutinous rice according to weight parts. Take 25% of the pretreated glutinous rice and add 0.5 part of Rhizopus to mix, and ferment it to a suspended state to obtain the first fermentation product;

[0094] (2) Steam 20 parts of lotus root and 15 parts of coix seed, add 16 parts of the mixed nutritional powder, the remaining pretreated glutinous rice, and the first fermentation product for mixing, add 0.8 part of Saccharomyces cerevisiae and 0.3 part of aroma-producing yeast, mix evenly, and ferment at 27 °C for 4 days to obtain the second fermentation product;

[0095] (3) Add 5 parts of tea and perilla extract to the second fermented product, mix well, seal, and ferment at 18 °C for 7 days. After filtering with 4 layers of gauze, centrifuge at 4500 r / min for 25 min. Take the supernatant and heat it in a constant temperature water bath at 65 °C for 40 min for pasteurization to obtain the compound rice wine;

[0096] (4) Heat water to boiling, brew lotus root starch until cooked, cool to room temperature, then add small glutinous rice balls, compound rice wine, honey, and dried osmanthus flowers, and stir until it becomes a paste to obtain the paste rice wine;

[0097] Among them, the pretreatment in step (1) is: soak glutinous rice in water at room temperature for 11 h to soften the rice grains, then steam for 28 min, and rinse the steamed glutinous rice with cold water until the temperature is below 35 °C;

[0098] The preparation of the mixed nutrient powder in step (2):

[0099] S1. Wash, dry, crush mulberries, red dates, and wolfberries according to the weight ratio of 1:2.5:1.5, pulverize with a pulverizer, and pass through a 0.18 mm sieve to obtain a mixed powder;

[0100] S2. Mix starch, the mixed powder, and isoamyl acetate according to the weight ratio of 2.5:1.5:1 to obtain the mixed nutrient powder;

[0101] The preparation of the tea and perilla extract in step (3) includes the following steps: crush tea and dried perilla respectively and pass through a 40-mesh sieve, mix tea and perilla evenly according to the weight ratio of 1.5:1, pack them in a 200-mesh non-woven fabric bag, and perform steam extraction at 85 °C for 105 min, with condensation and reflux to obtain the tea and perilla extract.

[0102] Comparative Example 3

[0103] A method for preparing paste rice wine, comprising the following steps:

[0104] (1) Add 110 parts of glutinous rice according to the weight parts, take 25% of the glutinous rice by weight and mix it with 0.5 part of Rhizopus, ferment until it is in a suspended state to obtain the first fermented product;

[0105] (2) Steam 20 parts of lotus root and 15 parts of coix seed, add 16 parts of the mixed nutrient powder, the remaining glutinous rice, and the first fermented product, mix well, add 0.8 part of Saccharomyces cerevisiae and 0.3 part of aroma-producing yeast, mix evenly, and ferment at 27 °C for 4 days to obtain the second fermented product;

[0106] (3) Add 5 parts of the tea and perilla extract to the second fermentation product, mix them, seal the mixture, ferment at 18 °C for 7 days, filter with four layers of gauze, centrifuge at 4500 r / min for 25 min, take the supernatant, and heat it in a constant temperature water bath at 65 °C for 40 min for pasteurization to obtain the compound rice wine;

[0107] (4) Heat water to boiling, brew the lotus root starch until cooked, cool it to room temperature, then add small glutinous rice balls, compound rice wine, honey, and dried osmanthus flowers, and stir until it becomes a paste to obtain the paste rice wine;

[0108] Among them, the preparation of the mixed nutrient powder in step (2) is as follows:

[0109] S1. Wash, dry, crush, and sieve through a 0.18 mm sieve the mulberries, red dates, and wolfberries according to the weight ratio of 1:2.5:1.5 to obtain the mixed powder;

[0110] S2. Mix starch, the mixed powder, and isoamyl acetate according to the weight ratio of 2.5:1.5:1, then dry, grind, and press and extrude to obtain the mixed nutrient powder;

[0111] The preparation of the tea and perilla extract in step (3) includes the following steps: Crush the tea and dried perilla respectively and sieve through a 40-mesh sieve, mix the tea and perilla evenly according to the weight ratio of 1.5:1, pack them in a 200-mesh non-woven fabric bag, and perform steam extraction at 85 °C for 105 min, with condensation and reflux to obtain the tea and perilla extract.

[0112] Comparative Example 4

[0113] A method for preparing paste rice wine, comprising the following steps:

[0114] (1) Pretreat 110 parts of glutinous rice according to weight, take 25% of the pretreated glutinous rice by weight and mix it with 0.5 part of Rhizopus, ferment until it is in a suspended state to obtain the first fermentation product;

[0115] (2) Steam 15 parts of coix seeds until cooked, add 16 parts of the mixed nutrient powder, the remaining pretreated glutinous rice, and the first fermentation product, mix them, add 0.8 part of Saccharomyces cerevisiae and 0.3 part of aroma-producing yeast, mix evenly, and ferment at 27 °C for 4 days to obtain the second fermentation product;

[0116] (3) Add 5 parts of the tea and perilla extract to the second fermentation product, mix them, seal the mixture, ferment at 18 °C for 7 days, filter with four layers of gauze, centrifuge at 4500 r / min for 25 min, take the supernatant, and heat it in a constant temperature water bath at 65 °C for 40 min for pasteurization to obtain the compound rice wine;

[0117] (4) Heat water to boiling, then brew the lotus root starch until cooked, cool it to room temperature, and then add small glutinous rice balls, compound rice wine, honey, and dried osmanthus flowers, and stir until it becomes a paste to obtain the paste rice wine;

[0118] Among them, the pretreatment described in step (1) is: soak glutinous rice in water at normal temperature for 11 h to soften the rice grains, then steam for 28 min, and rinse the steamed glutinous rice with clear water and cool it to a temperature below 35 °C;

[0119] The preparation of the mixed nutrient powder described in step (2):

[0120] S1. Wash, dry, crush, and sieve through a 0.18-mm sieve the mulberries, red dates, and wolfberries according to the weight ratio of 1:2.5:1.5 to obtain a mixed powder;

[0121] S2. Mix starch, the mixed powder, and isoamyl acetate evenly according to the weight ratio of 2.5:1.5:1, then dry, grind, press, and extrude to obtain the mixed nutrient powder;

[0122] The preparation of the tea perilla extract described in step (3) includes the following steps: crush the tea leaves and dried perilla separately and sieve through a 40-mesh sieve, mix the tea leaves and perilla evenly according to the weight ratio of 1.5:1, pack them in a 200-mesh non-woven fabric bag, and perform steam extraction at 85 °C for 105 min, and condense and reflux to obtain the tea perilla extract.

[0123] Experimental examples

[0124] A sensory evaluation panel consisting of 50 trained personnel was formed. Referring to the sensory requirements of NY / T 1885-2017 "Green Food Rice Wine", the taste, appearance color, product fragrance, and liquid texture state of the paste rice wine prepared in Examples 1-4 and Comparative Examples 1-4 were sensory evaluated. Rinse the mouth with clear water before and after evaluating a sample, and conduct the measurement of the next sample after an interval of 10 min to reduce the influence on the sensory evaluation of the sample. 50 tasters sensory evaluated the paste rice wine according to Table 1, and finally sorted out the scores and calculated the average value. The calculation results are referred to Figure 1 . At the same time, measure the sugar concentration of the paste rice wine prepared in Examples 1-4 and Comparative Examples 1-4, and the measurement results are referred to Figure 1 .

[0125] Table 1

[0126]

[0127] Refer to Figure 1 , it can be seen from Examples 1-4 and Comparative Examples 1-4 of the present application that the preparation method of the paste rice wine of the present application has a suitable sugar content and a high sensory score through the combination of raw materials and processing steps.

[0128] In the preparation of the paste rice wine of Comparative Example 1, stepwise fermentation was not adopted, and the rest were the same as those in Example 1. It can be seen that the sensory score of the paste rice wine of Comparative Example 1 decreased significantly and the sugar content was relatively high. This shows that the stepwise fermentation of the present application results in a better fermentation effect, and the prepared paste rice wine has a more mellow aroma and a more suitable sweet and sour taste.

[0129] In the preparation of the mixed nutritional powder of Comparative Example 2, step S2 was not subjected to drying, grinding, and pressing extrusion, and the rest were the same as those in Example 1. It can be seen that the sensory score of the paste rice wine of Comparative Example 2 decreased significantly and the sugar content was relatively high. This shows that in the pressing extrusion process of the starch, mixed powder, and isoamyl acetate of the present application, a certain degree of crosslinking and porosity will occur first, making the obtained mixed nutritional powder have adsorbability. During fermentation, the internal pore structure is conducive to the attachment, growth, and reproduction of microorganisms, facilitating the increase in the colony number of yeast, improving the fermentation efficiency, resulting in a better fermentation effect, and the prepared paste rice wine has a more mellow aroma and a more suitable sweet and sour taste.

[0130] In the preparation of the paste rice wine of Comparative Example 3, the glutinous rice was not pretreated, and the rest were the same as those in Example 1. It can be seen that the sensory score of the paste rice wine of Comparative Example 3 decreased significantly and the sugar content was not very high. This shows that the pretreatment of glutinous rice in the present application can improve the decomposition and fermentation effect of glutinous rice, facilitating the brewing of rice wine with a mellow taste.

[0131] In the preparation of the paste rice wine of Comparative Example 4, lotus root was not added during the fermentation process, and the rest were the same as those in Example 1. It can be seen that the sensory score of the paste rice wine of Comparative Example 4 decreased and the sugar content also decreased to some extent. This shows that adding lotus root during the rice wine fermentation process in the present application can not only enhance the flavor and nutritional value but also optimize the fermentation process. Lotus root contains soluble sugar, which provides an additional carbon source for yeast, accelerates the start of fermentation, balances the sweet and sour ratio of rice wine, and reduces the need for adding sugar later. The polyphenol oxidase and amylase in lotus root can assist in decomposing glutinous rice starch, improving the saccharification efficiency; the fragrant substances in lotus root synergize with the esters in rice wine to form a richer floral and fruity aroma, which can enhance the flavor. The gelatinous texture produced by lotus root starch improves the body thickness of rice wine and optimizes the taste.

[0132] Although the embodiments of the present application have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions, or variations can be made to these embodiments without departing from the principles and purposes of the present application, and the technical solutions after these changes, modifications, substitutions, or variations will all fall within the protection scope of the present application.

Claims

1. A preparation method of paste rice wine, characterized in that, It includes the following steps: (1) Pretreat 100 - 120 parts of glutinous rice by weight. Take 20% - 30% of the pretreated glutinous rice by weight percentage and mix it with 0.4 - 0.6 parts of Rhizopus, and ferment it to a suspension state to obtain the first fermented product. (2) Steam 15 - 25 parts of lotus root and 10 - 20 parts of coix seed until cooked. Add 10 - 20 parts of mixed nutritional powder, the remaining pretreated glutinous rice, and the first fermented product and mix them. Add 0.5 - 1 part of Saccharomyces cerevisiae and 0.2 - 0.4 part of aroma - producing yeast, mix evenly, and ferment to obtain the second fermented product. (3) Add 4 - 6 parts of tea - perilla extract and mix it with the second fermented product. After sealing, ferment it at a temperature of 15 - 20 °C for 5 - 8 days, and heat it in a constant - temperature water bath at 60 - 70 °C for 30 - 50 min for pasteurization to obtain the compound rice wine. (4) Heat water to boiling, brew lotus root starch until cooked, cool it to room temperature, then add small glutinous rice balls, compound rice wine, honey, and dried osmanthus flowers, and stir until it becomes a paste to obtain the paste - like rice wine.

2. The preparation method of a kind of thick rice wine according to claim 1, characterized in that, The pretreatment described in step (1) includes: soaking glutinous rice in water at room temperature for 10 - 12 h to make the rice grains soft, then steaming for 25 - 30 min, and rinsing the steamed glutinous rice with cold water until the temperature is below 35 °C.

3. The preparation method of a kind of fermented glutinous rice wine according to claim 1, characterized in that, The preparation of the mixed nutritional powder described in step (2) includes the following steps: S1. Wash, dry, crush mulberries, red dates, and wolfberries, and sieve them through a 0.18 - mm sieve to obtain a mixed powder. S2. Mix starch, the mixed powder, and isoamyl acetate evenly, then dry, grind, press and extrude to obtain the mixed nutritional powder.

4. The preparation method of a kind of paste rice wine according to claim 3, characterized in that, The weight ratio of mulberries, red dates, and wolfberries described in step S1 is 1:(2 - 3):(1 - 2).

5. The preparation method of a kind of fermented glutinous rice wine according to claim 3, characterized in that, The weight ratio of starch, the mixed powder, and isoamyl acetate described in step S2 is (2 - 3):(1 - 2):

1.

6. The preparation method of a paste rice wine according to claim 1, characterized in that, The fermentation temperature in step (2) is 25 - 30 °C, and the fermentation time in step (2) is 3 - 5 days.

7. The preparation method of a kind of paste rice wine according to claim 1, characterized in that, Before the pasteurization in step (3), a separation operation is also included.

8. The preparation method of a paste rice wine according to claim 7, characterized in that, The separation operation is: filter with 4 - layer gauze, then centrifuge at 4000 - 5000 r / min for 20 - 30 min, and take the supernatant.

9. The preparation method of a paste rice wine according to claim 1, characterized in that, The preparation of the tea - perilla extract described in step (3) includes the following steps: crush tea leaves and dried perilla respectively and sieve them through a 40 - mesh sieve. Mix the tea leaves and perilla evenly according to the weight ratio of (1 - 2):1, pack them in a 200 - mesh non - woven bag, and perform steam extraction and condensation reflux to obtain the tea - perilla extract.

10. The paste - like rice wine obtained by using the preparation method of a paste - like rice wine according to any one of claims 1 to 9.

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