Brewing formula and processing technology of bubble rice wine

Abstract

The invention discloses a brewing formula and a processing technology of bubble rice wine, and relates to the technical field of wine brewage, the formula comprises the following components: 50-80 parts of rice, 1-5 parts of oat beta-glucan, 2-6 parts of chickpea protein, 3-8 parts of chia seed gel, 0.1-0.5 part of yeast, 0.01-0.05 part of bifidobacterium BB-12, 5-15 parts of fructo-oligosaccharide, and 200-300 parts of water. By introducing plant-based raw materials such as oat beta-glucan and chickpea protein, a multi-source carbohydrate-protein fermentation system is constructed, and the chickpea protein and rice protein complement each other to form an amino acid complementary effect, so that the amino acid variety and content of the bubble rice wine are greatly enriched, the nutrition density of the wine body is improved, and meanwhile, the nutritional value of the bubble rice wine is increased. The added bifidobacterium BB-12 plays a role in the fermentation process, can generate various vitamins and short-chain fatty acids, is beneficial to regulating intestinal flora balance and promoting intestinal peristalsis, effectively enhances the health-care function of the rice wine, and is beneficial to improving intestinal health and promoting digestion and absorption of consumers.

Description

Technical Field

[0001] The invention relates to the technical field of wine brewing, and in particular to a brewing formula of sparkling rice wine and a processing technology thereof. Background Art

[0002] In the field of wine brewing, rice wine, as a traditional wine, has always occupied a certain market share. With the development of the food industry and the improvement of consumers' living standards, the beverage market has shown a diversified and healthy development trend. Plant-based raw materials are increasingly used in the food field due to their rich nutrients and unique health properties. In wine brewing, traditional rice wine brewing technology mostly uses rice as the main raw material, and its brewing process is relatively mature, but the product form and quality are gradually unable to meet the ever-increasing needs of current consumers. Consumers not only pay attention to the taste and flavor of the beverage, but also have higher requirements for its nutritional value and health functions.

[0003] Traditional rice wine brewing technology uses rice as a single raw material. From the perspective of nutritional components, rice mainly provides carbohydrates, with a relatively low protein content, and an incomplete amino acid composition. It lacks certain essential amino acids for the human body, which makes the nutritional density of traditional rice wine low and unable to provide consumers with rich nutritional support. In terms of taste and flavor, the taste of traditional rice wine is relatively simple, lacking in layering and richness, and the bubbles are not long-lasting and rich enough, which makes it difficult to meet consumers' pursuit of diverse tastes. In addition, in the traditional rice wine brewing process, the fermentation system is relatively simple, and there is a lack of effective regulation of microbial metabolites during the fermentation process, resulting in limited health functions of rice wine. As consumers pay more and more attention to foods with health functions, the disadvantages of traditional rice wine in this regard have become more and more obvious. Moreover, traditional rice wine brewing technology lacks the rational use of plant-based raw materials, and fails to incorporate the nutritional value and unique flavor of plant-based raw materials into rice wine, which limits the improvement and innovative development of rice wine quality. Summary of the Invention

[0004] The purpose of the present invention is to make up for the shortcomings of the existing technology and provide a sparkling rice wine brewing formula and a processing technology thereof. It can construct a multi-source carbohydrate-protein fermentation system by introducing plant-based raw materials such as oat β-glucan, chickpea protein, chia seed gel, and a reasonable combination with bifidobacterium BB-12 and oligofructose. In terms of processing technology, through the steps of rice pretreatment, chia seed gel preparation, mixed liquid preparation, inoculation and fermentation, post-fermentation and aging, filtration and filling, the synergistic effect of plant-based raw materials and probiotics and prebiotics is achieved, which not only significantly improves the nutritional density and health care function of the sparkling rice wine, but also optimizes the taste and bubble quality, providing a new idea and method for the brewing of sparkling rice wine.

[0005] In order to solve the above technical problems, the present invention provides the following technical solutions: On the one hand, a formula for brewing sparkling rice wine comprises the following raw materials, measured by weight: 50-80 parts of rice, 1-5 parts of oat beta-glucan, 2-6 parts of chickpea protein, 3-8 parts of chia seed gel, 0.1-0.5 parts of yeast, 0.01-0.05 parts of Bifidobacterium BB-12, 5-15 parts of oligofructose, and 200-300 parts of water.

[0006] Furthermore, the chia seed gel is formed by adding chia seeds and water into a reactor and stirring uniformly at room temperature.

[0007] On the other hand, a process for brewing and processing sparkling rice wine is provided, wherein the process flow of the process is as follows:

[0008] Rice pretreatment: The rice is gelatinized by washing, soaking, steaming and then cooled to provide a suitable matrix for fermentation.

[0009] To prepare chia seed gel: Mix chia seeds with water and let it sit to form a natural gel that has a thickening effect.

[0010] Prepare the mixture: Mix the cooled rice with oat beta-glucan, chickpea protein, chia seed gel, oligofructose and water in a fermentation tank to form a multi-source fermentation system.

[0011] Inoculation and fermentation: Activate yeast and treat Bifidobacterium BB-12 separately, then add the mixture and seal it for main fermentation to achieve sugar conversion and impart health functions.

[0012] Post-fermentation and aging: The main fermentation liquid is transferred to a low-temperature environment for post-fermentation and aging in sequence to optimize the flavor and quality of the wine.

[0013] Filtration and filling: After removing impurities from the fermentation liquid through filtration, the fermentation liquid is filled and sealed using a low-temperature process to produce the finished sparkling rice wine.

[0014] Furthermore, in the rice pretreatment step, a countercurrent rinsing technology is used, the rice is placed in a continuous rice washing machine and rinsed with running water, the water flow rate of the rice washing machine is controlled at 0.5-1m / s, the rinsing time is 3-5 minutes, the soaking process is carried out in a constant temperature soaking tank, the washed rice and water are added to the soaking tank at a weight ratio of 1:2-3, the soaking temperature is set to 20-30°C, the soaking time is 6-12 hours, and the rice is cooked in a normal pressure cooking pot or a high pressure cooking device. For the normal pressure cooking pot, After draining the soaked rice, place it in a steamer and steam it at 100-110°C for 20-30 minutes. For high-pressure cooking equipment, the cooking pressure is controlled at 0.1-0.2MPa, the temperature is maintained at 100-110°C, and the cooking time is 15-20 minutes. During the cooking process, the starch in the rice is gelatinized, destroying the crystalline structure of the starch granules and converting it into sugars that can be used by yeast. After the cooking is completed, the rice is quickly cooled to 30-35°C by air cooling or water cooling.

[0015] Furthermore, in the step of preparing the chia seed gel, chia seeds and water are added to a reactor with a stirring device in a weight ratio of 1:8-12, and stirred evenly at a speed of 80-120 r / min at 20-25°C to fully disperse the chia seeds in the water. After the stirring is completed, the stirring is stopped and the reactor is allowed to stand for 1-2 hours. After the standing time is over, the uniformity and viscosity of the gel are checked. If they do not meet the requirements, the stirring or standing time is adjusted.

[0016] Furthermore, in the step of preparing the mixed liquid, rice cooled to 30-35°C, a specified amount of oat β-glucan, chickpea protein, prepared chia seed gel, oligofructose and water are sequentially added to a fermentation tank with a stirring paddle and a temperature control system. The stirring paddle adopts an anchor stirring paddle, the stirring speed is controlled at 60-100r / min, and the stirring time is 10-15 minutes to form a uniform fermentation mixed liquid. During the preparation process, the temperature in the fermentation tank is controlled to be maintained at 25-30°C. At the same time, the pH value of the mixed liquid is detected and adjusted to ensure that the pH value is within the range of 4.5-5.5.

[0017] Furthermore, in the inoculation and fermentation step, the yeast is added to warm water at 30-35°C, the weight ratio of warm water to yeast is 10-15:1, the yeast and warm water are placed in a sterile container and stirred evenly, and left to stand for activation at a constant temperature of 30-35°C for 15-20 minutes to convert sugars into alcohol and carbon dioxide to form bubbles; Bifidobacterium BB-12 is added to sterile water at 30-35°C, the amount of sterile water is 5-10 times the weight of Bifidobacterium BB-12, and a sterile stirring rod is used to gently stir evenly to make the bifidobacterium BB-12 The bifidobacterium is evenly dispersed in sterile water, and the activated yeast and the treated bifidobacterium BB-12 are added to the fermentation mixture in sequence. The stirring device of the fermentation tank is turned on and the mixture is stirred at a speed of 40-60 r / min for 5-10 minutes to evenly distribute the bacteria in the fermentation mixture. After the stirring is completed, the fermentation tank is sealed and the main fermentation is carried out at a temperature of 25-30°C for 3-5 days. When the sugar content in the fermentation liquid drops to 5-10°Bx and the alcohol content reaches 6-10%vol, the main fermentation is basically completed.

[0018] Furthermore, in the post-fermentation and aging steps, after the main fermentation is completed, the fermentation liquid is transferred to a post-fermentation tank with a temperature control device using a pipeline and a pump, the temperature in the post-fermentation tank is controlled at 15-20°C, and the fermentation time is 7-10 days. After the post-fermentation is completed, the fermentation liquid is transferred to an aging tank, and the aging tank is placed in an environment with a temperature of 5-10°C and a relative humidity of 60-70% for aging, and the aging time is 15-30 days.

[0019] Furthermore, in the filtering and filling steps, after the fermentation liquid impurities are removed by filtration, the fermentation liquid is filled and sealed using a low-temperature process to obtain a finished sparkling rice wine. After the aging is completed, the finished product is filtered using a diatomaceous earth filter. The diatomaceous earth is mixed with the fermentation liquid at a volume of 0.1-0.3% to form a pre-coating slurry, which is pumped into the filter leaf to form a 0.5-1mm pre-coating. The fermentation liquid is pumped into the filter leaf at a pressure of 0.1-0.3MPa for filtration, and the filtration speed is controlled at 1-3L / (m 2 h), after filtration, the fermentation liquid is transported to the filling machine for canning at 5-10°C using a low-temperature filling process.

[0020] Compared with the existing technology, the brewing formula of the sparkling rice wine and the processing technology thereof have the following beneficial effects:

[0021] 1. The present invention constructs a multi-source carbohydrate-protein fermentation system by introducing plant-based raw materials such as oat β-glucan and chickpea protein. The chickpea protein and rice protein complement each other to form an amino acid complementary effect, which greatly enriches the types and contents of amino acids in the sparkling rice wine and improves the nutritional density of the wine. At the same time, the added Bifidobacterium BB-12 plays a role in the fermentation process, can produce a variety of vitamins and short-chain fatty acids, help regulate the balance of intestinal flora, promote intestinal peristalsis, effectively enhance the health function of rice wine, and help consumers improve intestinal health and promote digestion and absorption.

[0022] 2. The present invention uses oat β-glucan to delay the release rate of sugar during the fermentation process, making the production of carbon dioxide more continuous and stable, thereby bringing a better bubble feeling to the sparkling rice wine. Chia seed gel will form a natural thickening structure during the fermentation process. This structure not only optimizes the wall hanging effect of bubbles on the wall of the cup, but also increases the density of the taste. In addition, oligofructose can not only promote the growth and reproduction of probiotics, further enhance the health effect of rice wine, but also increase the sweetness and viscosity of rice wine, making the taste of the sparkling rice wine more mellow and smooth, and comprehensively improving the taste of the sparkling rice wine.

[0023] Other advantages, objects and features of the present invention will be described in part in the following description and, in part, will be apparent to those skilled in the art based on an examination of the following or may be learned from the practice of the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] To more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. Those skilled in the art can also derive other drawings based on these drawings without inventive effort.

[0025] Figure 1 The present invention is a flow chart of a brewing formula of sparkling rice wine and its processing technology. DETAILED DESCRIPTION

[0026] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined purpose of the invention, the specific implementation methods, structures, features and effects of the present invention are described in detail below in conjunction with the accompanying drawings and preferred embodiments.

[0027] Example 1

[0028] like Figure 1As shown, the weighed rice is placed in a continuous rice washing machine and rinsed with countercurrent technology. The water flow direction is opposite to the rice conveying direction, and the rice is rinsed at a water flow rate of 0.8 m / s for 3 minutes to ensure that the dust, impurities and residual pesticides on the surface of the rice are fully washed away. After washing, the surface moisture of the rice is drained.

[0029] Add the drained rice and pure water into a constant temperature soaking tank at a weight ratio of 1:2.5. Set the soaking temperature to 25°C and the soaking time to 8 hours. During the soaking process, stir the rice every 2 hours to allow the rice to absorb water and expand evenly. Drain the water again after soaking.

[0030] The soaked rice was steamed in a normal pressure steamer. The rice was spread flat on the steaming grid with a thickness of 8-10 cm. The lid was closed and the rice was steamed at 105°C for 25 minutes. During the steaming process, the degree of gelatinization was judged by observing the color and texture of the rice. When the rice was transparent and had no hard core, the gelatinization was complete. After the steaming was completed, the rice was immediately transferred to a cooling tank and quickly cooled to 32°C by air cooling. The rice was constantly turned during the cooling process to ensure uniform cooling.

[0031] Add 5 parts of chia seeds and 50 parts of drinking water to a reactor equipped with a stirring device. At room temperature of 23°C, first stir rapidly at a speed of 120r / min for 5 minutes to fully disperse the chia seeds in the water. Then adjust the speed to 80r / min and continue stirring for 10 minutes. After stirring is completed, stop stirring and let the reactor stand for 1.5 hours. During this period, shake the reactor slightly every 30 minutes to promote the chia seeds to absorb water and expand, forming a uniform and delicate chia seed gel. After standing, check the state of the gel. If there are chia seed particles that are not completely dissolved, the stirring time can be appropriately extended.

[0032] Rice cooled to 32° C., 3 parts of oat beta-glucan, 4 parts of chickpea protein, prepared chia seed gel, 10 parts of oligofructose and the remaining drinking water are sequentially added to a fermentation tank equipped with a stirring paddle and a temperature control system. An anchor stirring paddle is used for stirring at a speed of 80 r / min for 12 minutes. During the stirring process, the temperature in the fermentation tank is maintained at 28° C. by the temperature control system. After the stirring is completed, the pH value of the mixed solution is detected using a pH meter. If the pH value is not within the range of 4.5-5.5, a 5% edible-grade citric acid solution or sodium bicarbonate solution is used for adjustment to stabilize the pH value at 5.0.

[0033] Add 0.3 parts of yeast to 30°C warm water with a weight ratio of warm water to yeast of 12:1. Stir gently in a sterile container to allow the yeast to fully contact the water. Then place the container in a constant temperature incubator at 30°C for 18 minutes to activate. Observe the state of the yeast during the activation process. When the yeast shows obvious expansion and produces small bubbles, it indicates that the activation is successful.

[0034] Add 0.03 parts of Bifidobacterium BB-12 to a small amount of 30°C sterile water (the amount of sterile water is 8 times the weight of Bifidobacterium), and gently stir with a sterile stirring rod for 5 minutes to evenly disperse the Bifidobacterium in the sterile water. Avoid damaging the bacteria due to excessive stirring.

[0035] The activated yeast and treated Bifidobacterium BB-12 were sequentially added to the fermentation mixture. The fermenter's agitator was turned on and stirred at 60 rpm for 8 minutes to evenly distribute the bacteria in the fermentation mixture. After stirring, the fermenter was sealed and primary fermentation was carried out at 28°C for 4 days. During the primary fermentation, the temperature was monitored in real time by a temperature sensor on the fermenter. When the temperature exceeded 28°C, the cooling system was activated to reduce the temperature. When the temperature fell below 28°C, the heating system was activated to increase the temperature to ensure a stable fermentation temperature. Simultaneously, the fermentation liquid was sampled and tested regularly daily for sugar content using a saccharimeter, alcohol content using an alcoholometer, and pH value using a pH meter. Primary fermentation was completed when the sugar content dropped to 8°Bx and the alcohol content reached 8%vol.

[0036] After the main fermentation is completed, the fermentation liquid is transferred to a post-fermentation tank with a temperature control device using pipes and centrifugal pumps. During the transfer process, the contact between the fermentation liquid and the air is minimized to prevent oxidation and microbial contamination. The temperature in the post-fermentation tank is controlled at 18°C ​​and post-fermentation is carried out for 7 days. During the post-fermentation period, the fermentation liquid is subjected to sensory testing and physical and chemical index testing once a week to observe changes in the color, aroma and taste of the fermentation liquid, and to test indicators such as volatile acid content and total ester content to ensure the normal progress of the post-fermentation process.

[0037] After the secondary fermentation is completed, the fermentation liquid is transferred to a stainless steel aging tank. The aging tank is strictly cleaned and disinfected before use. The aging tank is placed in a constant temperature and humidity environment with a temperature of 8°C and a relative humidity of 65% for aging. The aging time is 20 days. During the aging process, the disturbance of the fermentation liquid is minimized to avoid affecting the stability of the wine body and the formation of flavor.

[0038] After the aging is completed, the fermentation liquid is filtered using a diatomaceous earth filter. First, diatomaceous earth is mixed with an appropriate amount of fermentation liquid at a volume of 0.2% to prepare a diatomaceous earth pre-coating slurry. The slurry is pumped into the filter leaf surface of the filter through a pump to form a pre-coating layer with a thickness of about 0.8 mm. The fermentation liquid is then pumped into the filter at a pressure of 0.2 MPa for filtration. The filtration rate is controlled at 2 L / (m 2 h) During the filtration process, the clarity of the filtrate should be checked regularly. If the filtrate becomes turbid, the diatomaceous earth pre-coating should be replaced in time.

[0039] Using a low-temperature filling process, the filtered fermentation broth is piped to a filler at a controlled temperature of 8°C. 330mL transparent glass bottles are used as packaging containers. These bottles are cleaned, disinfected, and dried before filling. During the filling process, the liquid level is controlled to maintain a distance of 1-1.5cm from the bottle opening. Immediately after filling, the bottles are capped and sealed using a capping machine to ensure a tight seal.

[0040] Using a quantitative descriptive analysis method, the bubbles remained attached to the wall for an average of 12.3 seconds, forming a distinct and persistent bubble layer on the cup wall. Texture analysis was used to measure the taste parameters of rice wine. The chia seed gel-added sparkling rice wine had a hardness of 152.3 g, a viscosity of 285.6 g·s, and an elasticity of 0.82.

[0041] The amino acid composition of the finished rice wine was tested using an amino acid analyzer. The total amount of essential amino acids for the human body in the sparkling rice wine with added chickpea protein reached 235.6 mg / 100 mL.

[0042] Example 2

[0043] By weight, prepare 65 parts of rice, 3 parts of oat β-glucan, 4 parts of chickpea protein, 3 parts of chia seed gel, 0.3 parts of yeast, 0.03 parts of Bifidobacterium BB-12, 10 parts of oligofructose, and 250 parts of water. The remaining processing steps and parameters are exactly the same as those in the original example, as follows:

[0044] Place the rice in a continuous rice washing machine and wash it for 3 minutes to remove impurities. Then, add the rice and water in a weight ratio of 1:2.5 into a constant temperature soaking tank and soak it at 25°C for 8 hours to allow the rice to fully absorb water. Then, use a normal pressure cooking pot to steam at 105°C for 25 minutes to achieve rice gelatinization. Finally, cool the rice to 32°C by air cooling for use.

[0045] Chia seeds and water were added to the reactor at a weight ratio of 1:10, stirred evenly at a speed of 100 r / min at room temperature of 23°C, and allowed to stand for 1.5 hours to form a uniform chia seed gel.

[0046] The cooled rice, oat β-glucan, chickpea protein, prepared chia seed gel, oligofructose and water were added to a fermentation tank equipped with a stirring paddle and a temperature control system in sequence, and stirred at a speed of 80 r / min for 12 minutes to fully mix the raw materials. The temperature in the fermentation tank was maintained at 28°C, and the pH value was adjusted to 5.0.

[0047] The yeast was added to 30°C warm water for activation for 18 minutes, Bifidobacterium BB-12 was added to a small amount of 30°C sterile water and stirred evenly, and then the fermentation mixture was added in sequence. After stirring evenly, the fermentation tank was sealed and the main fermentation was carried out at 28°C for 4 days. During the main fermentation process, the fermentation indicators were monitored in real time. When the sugar content dropped to 8°Bx and the alcohol content reached 8%vol, the main fermentation was completed.

[0048] After the main fermentation, the fermentation liquid was transferred to a secondary fermentation tank and fermented at 18°C ​​for 7 days, and then transferred to an aging tank and aged for 20 days in an environment of 8°C and 65% relative humidity.

[0049] After aging, the fermentation liquid is filtered using a diatomaceous earth filter. After filtration, the fermentation liquid is filled into glass bottles at 8°C and sealed with a capping machine to obtain the finished sparkling rice wine.

[0050] Using a quantitative descriptive analysis method, the bubbles remained attached to the wall for an average of 8.5 seconds, forming a distinct and persistent bubble layer on the cup wall. The texture parameters of the rice wine were measured using a texture analyzer. The chia seed gel-added sparkling rice wine had a hardness of 120.2 g, a viscosity of 220.5 g·s, and an elasticity of 0.75.

[0051] The amino acid composition of the finished rice wine was tested using an amino acid analyzer. The total amount of essential amino acids for the human body in the sparkling rice wine with added chickpea protein reached 235.6 mg / 100 mL.

[0052] Example 3

[0053] Prepare, by weight, 65 parts of rice, 3 parts of oat β-glucan, 4 parts of chickpea protein, 8 parts of chia seed gel, 0.3 parts of yeast, 0.03 parts of Bifidobacterium BB-12, 10 parts of oligofructose, and 250 parts of water.

[0054] The preparation steps are the same as in Example 1.

[0055] Using a quantitative descriptive analysis method, the bubbles remained attached to the wall for an average of 8.5 seconds, forming a distinct and persistent bubble layer on the cup wall. Texture analysis was used to measure the taste parameters of rice wine. The chia seed gel-added sparkling rice wine had a hardness of 180.8 g, a viscosity of 320.3 g·s, and an elasticity of 0.88.

[0056] The amino acid composition of the finished rice wine was tested using an amino acid analyzer. The total amount of essential amino acids for the human body in the sparkling rice wine with added chickpea protein reached 235.6 mg / 100 mL.

[0057]

[0058] In summary, by adding raw materials such as oat β-glucan, chickpea protein, chia seed gel, and combining it with a synergistic formula of probiotics and prebiotics, the nutrition and flavor of rice wine were effectively improved. In this series of implementation processes, when the amount of chia seed gel added was relatively low, the bubble hanging effect and the taste density were relatively weak. When added in an appropriate amount, the bubbles hung on the wall for a long time, and the taste was mellow and smooth, which could bring a good sensory experience to consumers. After increasing the amount of addition, the bubble hanging time was further extended, and the taste density was also significantly enhanced.

[0059] Example 4

[0060] Prepare, by weight, 65 parts of rice, 3 parts of oat β-glucan, 1 part of chickpea protein, 5 parts of chia seed gel, 0.3 parts of yeast, 0.03 parts of Bifidobacterium BB-12, 10 parts of oligofructose, and 250 parts of water.

[0061] The preparation steps are the same as in Example 1.

[0062] Using a quantitative descriptive analysis method, the bubbles remained attached to the wall for an average of 12.3 seconds, forming a distinct and persistent bubble layer on the cup wall. Texture analysis was used to measure the taste parameters of rice wine. The chia seed gel-added sparkling rice wine had a hardness of 152.3 g, a viscosity of 285.6 g·s, and an elasticity of 0.82.

[0063] The amino acid composition of the finished rice wine was tested using an amino acid analyzer. The total amount of essential amino acids for the human body in the sparkling rice wine with added chickpea protein reached 180.2 mg / 100 mL.

[0064] Example 5

[0065] Prepare, by weight, 65 parts of rice, 3 parts of oat β-glucan, 8 parts of chickpea protein, 5 parts of chia seed gel, 0.3 parts of yeast, 0.03 parts of Bifidobacterium BB-12, 10 parts of oligofructose, and 250 parts of water.

[0066] The preparation steps are the same as in Example 1.

[0067] Using a quantitative descriptive analysis method, the bubbles remained attached to the wall for an average of 12.3 seconds, forming a distinct and persistent bubble layer on the cup wall. Texture analysis was used to measure the taste parameters of rice wine. The chia seed gel-added sparkling rice wine had a hardness of 152.3 g, a viscosity of 285.6 g·s, and an elasticity of 0.82.

[0068] The amino acid composition of the finished rice wine was tested using an amino acid analyzer. The total amount of essential amino acids for the human body in the sparkling rice wine with added chickpea protein reached 280.5 mg / 100 mL.

[0069]

[0070]

[0071] In summary, when the process and other raw materials remain consistent, the amount of chickpea protein added has a significant impact on the quality of the finished product. A low amount of chickpea protein added results in insufficient amino acid supplementation in the wine, and has limited effect on improving nutritional density. When added in appropriate amounts, chickpea protein and rice protein achieve good amino acid complementarity, effectively improving the nutrition of the wine, and the fermentation process is smooth, ensuring the quality of the sparkling rice wine. Increasing the amount of chickpea protein added further enhances the effect of improving the amino acid content.

[0072] The above description is merely a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Although the present invention has been disclosed as above in terms of a preferred embodiment, it is not intended to limit the present invention. Any person skilled in the art can, without departing from the scope of the technical solution of the present invention, make some changes or modifications to equivalent embodiments using the technical contents disclosed above. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A formula for brewing sparkling rice wine, characterized in that: The invention comprises the following raw materials by weight: 50-80 parts of rice, 1-5 parts of oat beta-glucan, 2-6 parts of chickpea protein, 3-8 parts of chia seed gel, 0.1-0.5 parts of yeast, 0.01-0.05 parts of Bifidobacterium BB-12, 5-15 parts of oligofructose and 200-300 parts of water.

2. A brewing formula for sparkling rice wine according to claim 1, characterized in that: The chia seed gel is formed by adding chia seeds and water into a reactor and stirring the mixture at room temperature.

3. A process for brewing sparkling rice wine, which is prepared by using the sparkling rice wine brewing formula according to claim 1, characterized in that: The process flow of the process is as follows: Rice pretreatment: The rice is gelatinized by washing, soaking, steaming and then cooled to provide a suitable matrix for fermentation. To prepare chia seed gel: Mix chia seeds with water and let it sit to form a natural gel that has a thickening effect. Prepare the mixture: Mix the cooled rice with oat beta-glucan, chickpea protein, chia seed gel, oligofructose and water in a fermentation tank to form a multi-source fermentation system. Inoculation and fermentation: Activate yeast and treat Bifidobacterium BB-12 separately, then add the mixture and seal it for main fermentation to achieve sugar conversion and impart health functions. Post-fermentation and aging: The main fermentation liquid is transferred to a low-temperature environment for post-fermentation and aging in sequence to optimize the flavor and quality of the wine. Filtration and filling: After removing impurities from the fermentation liquid through filtration, the low-temperature process is used to fill and seal to produce the finished sparkling rice wine.

4. A process for brewing and processing sparkling rice wine according to claim 3, characterized in that: In the rice pretreatment step, a countercurrent rinsing technology is adopted, the rice is placed in a continuous rice washing machine and rinsed with running water, the water flow rate of the rice washing machine is controlled at 0.5-1m / s, the rinsing time is 3-5 minutes, the soaking process is carried out in a constant temperature soaking tank, the washed rice and water are added to the soaking tank at a weight ratio of 1:2-3, the soaking temperature is set to 20-30°C, the soaking time is 6-12 hours, and a normal pressure cooking pot or a high pressure cooking device is used for cooking. For the normal pressure cooking pot, the soaking After soaking, drain the rice and place it in a steamer. Cook it at 100-110°C for 20-30 minutes. For high-pressure cooking equipment, the cooking pressure is controlled at 0.1-0.2MPa, the temperature is maintained at 100-110°C, and the cooking time is 15-20 minutes. During the cooking process, the starch in the rice is gelatinized, destroying the crystalline structure of the starch granules and converting it into sugars that can be used by yeast. After cooking, the rice is quickly cooled to 30-35°C by air cooling or water cooling.

5. The process for brewing and processing a sparkling rice wine according to claim 3, wherein: In the step of preparing the chia seed gel, chia seeds and water are added to a reactor equipped with a stirring device in a weight ratio of 1:8-12, and stirred evenly at a speed of 80-120 r / min at 20-25° C. to fully disperse the chia seeds in the water. After the stirring is completed, the stirring is stopped and the reactor is allowed to stand for 1-2 hours. After the standing time is over, the uniformity and viscosity of the gel are checked. If they do not meet the requirements, the stirring or standing time is adjusted.

6. The process for brewing and processing sparkling rice wine according to claim 3, characterized in that: In the mixed liquid preparation step, rice cooled to 30-35° C., a specified amount of oat beta-glucan, chickpea protein, prepared chia seed gel, oligofructose and water are sequentially added to a fermentation tank equipped with a stirring paddle and a temperature control system, wherein the stirring paddle adopts an anchor stirring paddle, the stirring speed is controlled at 60-100 r / min, and the stirring time is 10-15 minutes to form a uniform fermentation mixed liquid. During the preparation process, the temperature in the fermentation tank is controlled to be maintained at 25-30° C. At the same time, the pH value of the mixed liquid is detected and adjusted to ensure that the pH value is within the range of 4.5-5.

5.

7. The process for brewing and processing sparkling rice wine according to claim 3, characterized in that: In the inoculation and fermentation step, yeast is added to warm water at 30-35°C, with a weight ratio of warm water to yeast of 10-15:1, the yeast and warm water are placed in a sterile container and stirred evenly, and left to stand for activation at a constant temperature of 30-35°C for 15-20 minutes to convert sugars into alcohol and carbon dioxide to form bubbles; Bifidobacterium BB-12 is added to sterile water at 30-35°C, with the amount of sterile water being 5-10 times the weight of Bifidobacterium BB-12, and gently stirred evenly with a sterile stirring rod to allow the Bifidobacterium to The activated yeast and the treated Bifidobacterium BB-12 are uniformly dispersed in sterile water, and added to the fermentation mixture in sequence. The stirring device of the fermentation tank is turned on and stirred at a speed of 40-60 r / min for 5-10 minutes to evenly distribute the bacteria in the fermentation mixture. After the stirring is completed, the fermentation tank is sealed and the main fermentation is carried out at a temperature of 25-30°C for 3-5 days. When the sugar content in the fermentation liquid drops to 5-10°Bx and the alcohol content reaches 6-10%vol, the main fermentation is basically completed.

8. The process for brewing and processing sparkling rice wine according to claim 3, characterized in that: In the post-fermentation and aging steps, after the main fermentation is completed, the fermentation liquid is transferred to a post-fermentation tank equipped with a temperature control device using a pipeline and a pump, the temperature in the post-fermentation tank is controlled at 15-20° C., and the fermentation time is 7-10 days. After the post-fermentation is completed, the fermentation liquid is transferred to an aging tank, and the aging tank is placed in an environment with a temperature of 5-10° C. and a relative humidity of 60-70% for aging for 15-30 days.

9. The process for brewing and processing sparkling rice wine according to claim 3, characterized in that: In the filtering and filling steps, after removing impurities from the fermentation liquid by filtration, the fermentation liquid is sealed by a low-temperature process to obtain a finished product of the sparkling rice wine. After the aging is completed, the wine is filtered using a diatomaceous earth filter. The diatomaceous earth is mixed with the fermentation liquid at a volume of 0.1-0.3% to form a pre-coating slurry, which is pumped into the filter leaf to form a 0.5-1mm pre-coating. The fermentation liquid is pumped into the filter leaf at a pressure of 0.1-0.3MPa for filtration, and the filtration speed is controlled at 1-3L / (m 2 h), after filtration, the fermentation liquid is transported to the filling machine for canning at 5-10°C using a low-temperature filling process.

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