Method for preparing nutritional turbid wine

Abstract

Disclosed in the present invention is a method for preparing a nutritional turbid wine, specifically comprising the following steps: S1. heating a formula-based amount of water to 90°C, adding sugar and a suspending agent, and shearing and stirring the mixture; S2. mixing a formula-based amount of rice wine vinasse with a formula-based amount of a clear rice wine juice, grinding the mixture into a white syrup, and homogenizing the white syrup by means of a homogenizer; S3. heating the sugar liquid obtained in step S1, the white syrup obtained in step S2, and a formula-based amount of an Osmanthus fragrans liquid and stirring and mixing the mixture; S4. homogenizing the blended wine liquid obtained in step S3 by means of a homogenizer and then performing instantaneous sterilization treatment; and S5. filtering the homogeneous wine syrup obtained in step S4 by means of a 400-mesh filter screen, and once filling is completed, performing sterilization treatment again to obtain the nutritional turbid wine. Further disclosed in the present invention is a nutritional turbid wine prepared by the method. The prepared turbid wine in the present invention has a moderate degree of sweetness, can be stored for a long time, is free of protein coagulation during storage, and is rich in abundant nutrient substances.

Description

Preparation method of nutritious muddy wine Technical Field

[0001] The invention belongs to the technical field of wine making, and in particular relates to a method for preparing nutritious muddy wine. Background Art

[0002] Zhuojiu, a traditional alcoholic beverage with a long history, is a type of rice wine. In ancient my country, it was considered a low-end, daily drink. Its relatively turbid liquid and low alcohol content are characteristic of traditional baijiu. Compared to traditional liquor, zhuojiu's brewing process is relatively simple and primitive, lacking the multiple steps of steaming, fermenting, filtering, and clarification typically associated with baijiu. Instead, it's made from rice through fermentation, steaming, and cooling.

[0003] Due to its relatively primitive brewing process, makgeolli's internal composition and acidity are difficult to control, making it unsuitable for long-term storage. Acidity issues can easily lead to protein precipitation, resulting in relatively poor appearance. Furthermore, the makgeolli preparation process primarily produces alcohol through fermentation, which extracts nutrients from rice and glutinous rice. However, this extraction rate is limited, and a significant amount of nutrients remain in the lees. The filtered rice wine lees are considered brewing waste and are typically used as a feed additive. The brewing process of laozao rice wine is similar to that of makgeolli, but without the filtration step. The remaining rice lees remain in the wine, resulting in a taste and sweetness similar to makgeolli, while retaining nutrients and eliminating lees waste. It has gradually replaced makgeolli. Consequently, there are relatively few makgeolli products on the Chinese market, with craft rice wine and laozao rice wine being the primary rice wine products.

[0004] Summary of the Invention

[0005] In order to solve at least one of the above technical problems, a rice wine product with moderate sweetness, long storage time, no protein coagulation during storage, and rich nutrients is developed. The present invention provides a method for preparing nutritious muddy wine.

[0006] In one aspect, the present invention provides a method for preparing nutritious makgeolli, wherein the mass ratio of the components of the nutritious makgeolli per 1 L of liquor is as follows: 45-55 g of sugar, 150-160 g of rice wine lees, 250-260 g of rice wine juice with an alcohol content of 12%, 5.5-6.5 g of suspending agent, 2.0-2.5 g of osmanthus liquid, and the balance being water;

[0007] The preparation of the nutritious makgeolli wine comprises the following steps:

[0008] S1. Heat the formulated amount of water to 90°C, add the formulated amount of sugar and suspending agent to the hot water, and shear and stir for more than 15 minutes to obtain a sugar solution;

[0009] S2, the rice wine lees and rice wine juice of the formula amount are mixed, ground into a white pulp, and homogenized with a homogenizer to obtain a homogeneous white pulp;

[0010] S3, mixing the sugar solution obtained in step S1, the white pulp obtained in step S2, and the formulated amount of osmanthus liquid, heating to 90-95° C., and stirring for more than 15 minutes to obtain a prepared wine liquid;

[0011] S4, homogenizing the prepared wine obtained in step S3 using a homogenizer, and then subjecting it to instant sterilization to obtain a homogenized wine slurry;

[0012] S5. The homogenized wine obtained in step S4 is filtered through a 400-mesh filter, rinsed and filled in bottles, and then sterilized by heating and cooled to obtain nutritious turbid wine.

[0013] As a preference of this embodiment, the sugar in the step is white sugar, the suspending agent is xanthan gum, the osmanthus liquid is osmanthus extract, and the water is RO water.

[0014] As a preference of this embodiment, in step S1, the rotation speed of the shear stirring is controlled to be above 800 rpm.

[0015] As a preference of this embodiment, in step S2, the grinding process is performed using a colloid mill, and the grinding process time is more than 30 minutes.

[0016] As a preference of this embodiment, in step S2, the homogenization pressure of the homogenization treatment is controlled at 30-35 MPa.

[0017] As a preference of this embodiment, in step S4, the homogenization pressure of the homogenization treatment is controlled at 35-40 MPa.

[0018] As a preference of this embodiment, in step S4, instantaneous sterilization adopts processing parameters of temperature 110°C, time 30s, and discharge temperature 90°C.

[0019] As a preference of this embodiment, in step S5, the heating and sterilization temperature is 82-88° C. and the time is 30 minutes.

[0020] As a preference of this embodiment, in step S3, the cooling process controls the cooling rate to reduce the material temperature to a discharge temperature of 35-40° C. within 30-35 minutes.

[0021] The present invention also provides a nutritious makgeolli prepared by the above-mentioned method for preparing the nutritious makgeolli. Compared with the prior art, the present invention has the following beneficial technical effects:

[0022] 1. The invention adopts rice wine clear juice and rice wine lees for preparation, and adds osmanthus liquid to prepare turbid wine with osmanthus fragrance, which not only has a strong fragrance, but also has moderate sweetness and alcohol content, a mellow taste, and no precipitation in the wine.

[0023] 2. The present invention adopts a special process to prepare muddy wine, using rice wine with an alcohol content of 12 degrees and rice wine lees to grind and make pulp, and through secondary high-pressure homogenization treatment, it can fully refine and release the nutrients in the lees, a wine-making waste, as much as possible, and integrate them into the wine. The flavonoid content, various vitamins and amino acid content of the wine far exceed those of existing muddy wine, and are conducive to human absorption.

[0024] 3. The present invention adopts a blending process to prepare turbid wine. Compared with the traditional brewing process, the overall acidity of the wine is effectively controlled. At the same time, the turbid wine of the present invention is emulsified with a suspending agent to obtain a turbid wine, which has extremely high stability. The prepared turbid wine can be stored for a long time and will not produce protein precipitation.

[0025] 4. The overall process temperature control of the present invention is extremely precise, and the process of instantaneous high-temperature sterilization combined with medium-temperature preparation can effectively ensure that nutrients are not destroyed during preparation. DETAILED DESCRIPTION

[0026] The present invention is further described in detail below with reference to the examples.

[0027] The present invention provides a method for preparing nutritious mahogany wine. The mass ratio of each component of the nutritious mahogany wine per 1L of wine liquid is as follows: 45-55g of sugar, 150-160g of rice wine lees, 250-260g of rice wine juice with an alcohol content of 12%, 5.5-6.5g of suspending agent, 2.0-2.5g of osmanthus liquid, and the balance is water.

[0028] The preparation of the nutritious makgeolli wine comprises the following steps:

[0029] S1. Heat the formulated amount of water to 90°C, add the formulated amount of sugar and suspending agent to the hot water, and shear and stir for more than 15 minutes to obtain a sugar solution;

[0030] S2, the rice wine lees and rice wine juice of the formula amount are mixed, ground into a white pulp, and homogenized with a homogenizer to obtain a homogeneous white pulp;

[0031] S3, mixing the sugar solution obtained in step S1, the white pulp obtained in step S2, and the formulated amount of osmanthus liquid, heating to 90-95° C., and stirring for more than 15 minutes to obtain a prepared wine liquid;

[0032] S4, homogenizing the prepared wine obtained in step S3 using a homogenizer, and then subjecting it to instant sterilization to obtain a homogenized wine slurry;

[0033] S5. The homogenized wine obtained in step S4 is filtered through a 400-mesh filter, rinsed and bottled, and then sterilized by heating and cooled to obtain nutritious turbid wine.

[0034] The invention does not use the traditional muddy wine brewing process to prepare muddy wine. Instead, rice wine juice with an alcohol content of 12 degrees and rice wine lees are used to make wine through a specific process. This not only effectively incorporates the nutrients in the rice wine lees into the wine as much as possible, but also effectively controls the acidity of the wine, thereby solving a series of problems existing in the current muddy wine brewing process.

[0035] The following are examples of the present invention.

[0036] The rice wine juice with an alcohol content of 12% used in the embodiments of the present invention is brewed with refined rice and glutinous rice in a mass ratio of 1:1; the rice wine lees used in the embodiments of the present invention are lees from brewing refined rice wine; the suspending agent used in the embodiments of the present invention is corn starch and xanthan gum, which are completely harmless to human health; the osmanthus liquid used in the embodiments of the present invention is osmanthus extract with a more fragrant aroma; and the water used in the embodiments of the present invention is RO water, which has a moderate cost and quality.

[0037] Example 1:

[0038] The mass ratio of the components of the nutrient turbid wine of this embodiment per 1L of wine is: 45g of sucrose, 155g of rice wine lees, 250g of rice wine juice with an alcohol content of 12%, 5.5g of xanthan gum, 2.0g of osmanthus liquid, and the balance is RO water.

[0039] The preparation of the nutritional makgeolli of the present embodiment comprises the following steps:

[0040] S1. Heat the formulated amount of water to 90° C., add the formulated amount of sugar and xanthan gum to the hot water, and stir under shearing at 400 rpm for 15 minutes to obtain a sugar solution;

[0041] S2, the formula amount of rice wine lees and rice wine juice were mixed, milled for 60min, made into a white pulp, and homogenized with a homogenizer at a pressure of 15Mpa to obtain a homogeneous white pulp;

[0042] S3, stirring and mixing the sugar solution obtained in step S1, the white pulp obtained in step S2, and the formulated amount of osmanthus liquid, heating to 90° C., and stirring at 200 rpm for 15 minutes to obtain a prepared wine;

[0043] S4. The prepared wine obtained in step S3 is homogenized by a homogenizer at a pressure of 15 MPa, and then subjected to instant sterilization to obtain a homogenized wine slurry; the parameters of the instant sterilization are: temperature 120° C., time 25 s, and discharge temperature 90° C.;

[0044] S5. The homogenized wine obtained in step S4 is filtered through a 400-mesh filter, rinsed and bottled, and then pasteurized and naturally cooled to obtain nutritious turbid wine.

[0045] Example 2:

[0046] The mass ratio of the components of the nutrient turbid wine of this embodiment per 1L of wine is: 55g of sucrose, 160g of rice wine lees, 260g of rice wine juice with an alcohol content of 12%, 6.5g of xanthan gum, 2.5g of osmanthus liquid, and the balance is RO water.

[0047] S1. Heat the formulated amount of water to 90° C., add the formulated amount of sugar and xanthan gum to the hot water, and stir under shearing at 400 rpm for 15 minutes to obtain a sugar solution;

[0048] S2, the formula amount of rice wine lees and rice wine juice were mixed, milled for 60min, made into a white pulp, and then homogenized with a homogenizer at a pressure of 15Mpa to obtain a homogeneous white pulp;

[0049] S3, stirring and mixing the sugar solution obtained in step S1, the white pulp obtained in step S2, and the formulated amount of osmanthus liquid, heating to 90° C., and stirring at 200 rpm for 15 minutes to obtain a prepared wine;

[0050] S4. The prepared wine obtained in step S3 is homogenized by a homogenizer at a pressure of 15 MPa, and then subjected to instant sterilization to obtain a homogenized wine slurry; the parameters of the instant sterilization are: temperature 120° C., time 25 s, and discharge temperature 90° C.;

[0051] S5. The homogenized wine obtained in step S4 is filtered through a 400-mesh filter, rinsed and bottled, and then pasteurized and naturally cooled to obtain nutritious turbid wine.

[0052] Example 3:

[0053] The mass ratio of the components of the nutritional turbid wine of this embodiment per 1L of wine is: 50g of sucrose, 150g of rice wine lees, 255g of rice wine juice with an alcohol content of 12%, 6g of xanthan gum, 2.2g of osmanthus liquid, and the remainder is RO water.

[0054] S1. Heat the formulated amount of water to 90° C., add the formulated amount of sugar and xanthan gum to the hot water, and stir under shearing at 400 rpm for 15 minutes to obtain a sugar solution;

[0055] S2, the formula amount of rice wine lees and rice wine juice were mixed, milled for 60min, made into a white pulp, and then homogenized with a homogenizer at a pressure of 15Mpa to obtain a homogeneous white pulp;

[0056] S3, stirring and mixing the sugar solution obtained in step S1, the white pulp obtained in step S2, and the formulated amount of osmanthus liquid, heating to 90° C., and stirring at 200 rpm for 15 minutes to obtain a prepared wine;

[0057] S4. The prepared wine obtained in step S3 is homogenized by a homogenizer at a pressure of 15 MPa, and then subjected to instant sterilization to obtain a homogenized wine slurry; the parameters of the instant sterilization are: temperature 120° C., time 25 s, and discharge temperature 90° C.;

[0058] S5. The homogenized wine obtained in step S4 is filtered through a 400-mesh filter, rinsed and bottled, and then pasteurized and naturally cooled to obtain nutritious turbid wine.

[0059] Example 4:

[0060] The difference between this embodiment and embodiment 3 is that in step S1 of this embodiment, the shear stirring is performed at a rotation speed of 800 rpm for 15 minutes.

[0061] Example 5:

[0062] The difference between this embodiment and embodiment 4 is that in step S2 of this embodiment, a colloid mill is used for grinding for 30 minutes.

[0063] Example 6:

[0064] The difference between this embodiment and embodiment 5 is that in step S2 of this embodiment, the homogenization pressure of the homogenization treatment is controlled at 30 MPa; in step S4 of this embodiment, the homogenization pressure of the homogenization treatment is controlled at 35 MPa.

[0065] Example 7:

[0066] The difference between this embodiment and embodiment 5 is that in step S2 of this embodiment, the homogenization pressure of the homogenization treatment is controlled at 35 MPa; in step S4 of this embodiment, the homogenization pressure of the homogenization treatment is controlled at 40 MPa.

[0067] Example 8:

[0068] The difference between this embodiment and embodiment 7 is that in step S4 of this embodiment, instantaneous sterilization adopts processing parameters of temperature 110° C., time 30 s, and discharge temperature 90° C.

[0069] Example 9:

[0070] The difference between this embodiment and embodiment 8 is that in step S5 of this embodiment, the heating sterilization adopts a process in which the material temperature before entering the sterilizer is ≥80°C, the sterilization temperature is 85±3°C, and the time is 30 minutes.

[0071] Example 10:

[0072] The difference between this embodiment and embodiment 9 is that in step S5 of this embodiment, the cooling process controls the cooling rate to reduce the material temperature to a discharge temperature of 35° C. within 30 minutes.

[0073] The following are comparative examples of the present invention.

[0074] Comparative Example 1:

[0075] Osmanthus rice wine prepared by the optimal parameter brewing process of the Chinese invention patent publication number CN105176747A is used as comparative example 1 of the present invention.

[0076] Comparative Example 2:

[0077] The rice wine obtained by removing the aeration process in Example 2 of the Chinese invention patent with publication number CN109181959A is used as Comparative Example 2 of the present invention.

[0078] Comparative Example 3:

[0079] Commercially available Jiangxi rice wine (traditional muddy wine) was used as Comparative Example 3.

[0080] The turbid wines prepared in Examples 1 to 10 of the present invention and the wines in Comparative Examples 1 to 3 were tested for relevant physical and chemical indicators, including the alcohol content, total acid, flavonoid content, total vitamin content, and total amino acid content of the wines.

[0081] in:

[0082] The alcohol content detection method refers to GB 5009.225;

[0083] The total sugar content detection method refers to GB / T 13662-2018;

[0084] The total acid content detection method refers to GB / T 13662-2018;

[0085] The flavonoid content detection method refers to T / NAIA 082-2021;

[0086] The total vitamin content test method refers to GB 5009.82;

[0087] The α-N content detection method refers to GB / T 13662-2018.

[0088] The specific test results are shown in Table 1 below.

[0089] Table 1. Test results of muddy wine of Examples 1 to 10 and Comparative Examples 1 to 2

[0090] The data in Table 1 show that the makgeolli produced in Examples 1 to 10 of the present invention have an alcohol content within 6.8 degrees, moderate sweetness, and extremely low total acid content. These indicators are similar to those of the rice wines in Comparative Examples 1 and 2, and far exceed those of the traditional makgeolli produced in Comparative Example 3. Furthermore, the makgeolli produced in Examples 1 to 10 of the present invention have flavonoid content, vitamin content, and amino acid nitrogen content far exceeding that of the rice wines in Comparative Examples 1 to 3. This demonstrates that the makgeolli produced in the present invention using the specific process is nutritious and contains far more nutrients than existing similar products.

[0091] From the data comparison of Examples 1 to 10 of the present invention in Table 1, it can be seen that the present invention adopts precise sterilization temperature control, stirring and grinding mode control, and homogenization pressure parameters to further effectively enhance the release of nutrients.

[0092] The mahogany wines prepared in Examples 1 to 10 of the present invention were taken for tasting. The mahogany wines prepared in Examples 1 to 10 of the present invention had a strong osmanthus wine aroma, a mellow taste, moderate sweetness, and good aroma and taste.

[0093] The above are all preferred embodiments of the present invention, and are not intended to limit the scope of protection of the present invention. Therefore, any equivalent changes made based on the structure, shape, and principle of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing nutritious makgeolli wine, characterized in that: The mass ratio of the components of the nutritional turbid wine per 1L of wine is: 45-55g of sugar, 150-160g of rice wine lees, 250-260g of rice wine juice with an alcohol content of 12%, 5.5-6.5g of suspending agent, 2.0-2.5g of osmanthus liquid, and the balance is water; The preparation of the nutritious makgeolli comprises the following steps: S1. Heat the formulated amount of water to 90°C, add the formulated amount of sugar and suspending agent to the hot water, and shear and stir for more than 15 minutes to obtain a sugar solution; S2, mixing the formulated amount of rice wine lees and rice wine juice, grinding them into a white pulp, and homogenizing them with a homogenizer to obtain a homogenous white pulp; S3, mixing the sugar solution obtained in step S1, the white pulp obtained in step S2 and the formulated amount of osmanthus liquid, heating to 90-95° C., stirring for more than 15 minutes, to obtain a prepared wine liquid; S4, homogenizing the prepared wine obtained in step S3 with a homogenizer, and then subjecting it to instant sterilization to obtain a homogenized wine slurry; S5. The homogenized wine obtained in step S4 is filtered through a 400-mesh filter, rinsed and filled, and then sterilized by heating and cooled to obtain nutritious turbid wine.

2. The method for preparing nutritious makgeolli according to claim 1, characterized in that: The sugar is white sugar, the suspending agent is xanthan gum, the osmanthus liquid is osmanthus extract, and the water is RO water.

3. The method for preparing nutritious makgeolli according to claim 1, characterized in that: In the step S1, the rotation speed of the shear stirring is controlled to be above 800 rpm.

4. The method for preparing nutritious makgeolli according to claim 1, characterized in that: In the step S2, the grinding process is performed by a colloid mill, and the grinding process time is more than 30 minutes.

5. The method for preparing nutritious makgeolli according to claim 1, characterized in that: In the step S2, the homogenization pressure of the homogenization treatment is controlled at 30-35 MPa.

6. The method for preparing nutritious makgeolli according to claim 1, characterized in that: In the step S4, the homogenization pressure of the homogenization treatment is controlled at 35-40 MPa.

7. The method for preparing nutritious makgeolli according to claim 1, characterized in that: In step S4, instantaneous sterilization adopts processing parameters of temperature 110° C., time 30 s, and discharge temperature 90° C.

8. The method for preparing nutritious makgeolli according to claim 1, characterized in that: In step S5, the heating sterilization temperature is 82-88° C. and the time is 30 minutes.

9. The method for preparing nutritious makgeolli according to claim 1, characterized in that: In step S3, the cooling process controls the cooling rate to reduce the material temperature to a discharge temperature of 35 to 40° C. within 30 to 35 minutes.

10. Nutritious makgeolli prepared by the method for preparing the nutritious makgeolli according to any one of claims 1 to 9.

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