Preparation method for grain and fruit nutritional healthcare wine

Abstract

The invention discloses a preparation method for grain and fruit nutritional healthcare wine. Fresh red bayberry juice which is refrigerated and is in acid reduction treatment is used for soaking crushed black glutinous rice, after the black glutinous rice is gelatinized thoroughly, the black glutinous rice and the bayberry juice are fermented jointly by various types of microorganisms of yellow wine and natural wild microorganisms of red bayberry, in a total brewing process, the red bayberry juice is added instead of water, fermentation is performed for about 4-9 days at the temperature ranging from 25 DEG C to 29 DEG C, a post-fermented process for the yellow wine is omitted, and then the finished wine is obtained after procedures of pressure filtration separation, clearing, alcohol content adjustment, total sugar degree adjustment, total acid degree adjustment and sterilization filling. The technical problems in brewing nutritional healthcare wine brewed by rice and bayberry which are fermented jointly are solved, the brewed wine not only has rich nutritional ingredients of the yellow wine and the red bayberry and peculiar flavor of the red bayberry, but also looks like red wine, has a good nutrition healthcare function, and particularly conforms to modern consumption trend.

Description

technical field [0001] The invention discloses a method for making grain and fruit nutritional health wine, which belongs to the technical field of food, beverage and wine processing technology, and in particular relates to the technology of co-fermenting black glutinous rice grain and wild fruit bayberry to make wine. Background technique [0002] With the development of society, the improvement of people's living standards, the continuous strengthening of health awareness, the consumption concept is undergoing essential changes, and is developing towards the direction of original ecology and health care. Black rice and red bayberry fully meet the requirements of modern trends. For example, if brewed into red wine similar to raisin red, expressing the health-care ingredients of the raw materials in the form of red wine that meets the requirements of modern people will be very in line with modern consumption trends. [0003] Black rice, flat in nature, sweet in taste. Tradi...

AI Technical Summary

Problems solved by technology

Its disadvantage is: a large part of the nutritional labeling of black rice is concentrated on the surface, and its pigment is also mainly gathered on the surface.

And after the black rice is soaked in water, the soaking water is thrown away, which is a huge waste

Secondly, the texture of black rice is different from ordinary rice. It is difficult to cook the whole grain steamed rice, and there is a lot of residual starch. The gelatinization of starch is not complete, so the wine production rate is reduced.

The third is that the brewed wine has the flavor of ordinary rice wine, and consumption is subject to certain geographical restrictions

[0007] Invention patent 20051002976.25 uses early rice to make fermented material, and then ferments with red bayberry pulp and white sugar. The disadvantage is that the rice used is not steamed, which belongs to raw material brewing, and the fermentation is not complete, so it cannot provide sufficient sugar for the product. So add sugar later

The second is that untreated red bayberry juice has a very high acid content, and the koji used in grain wine generally has low acid resistance. If they are placed in a high-acid environment, a large number of fermentation bacteria will die or the fermentation will be insufficient. And the death of a large number of bacteria will lead to the growth of other miscellaneous bacteria in the fermentation broth, resulting in the failure of all indicators of the brewed wine and abnormal flavor.

Therefore, the wine produced has natural defects

The third is to use ordinary rice, which cannot provide a stable color for the wine

The fourth is that after soaking in boiling water, the flavor of red bayberry is greatly reduced, and the nutritional content is also lost, while high-quality wine is made from fresh fruits.