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Processing method of cranberry purple rice wine

A processing method, cranberry technology, applied in the field of rice wine processing, to achieve the effects of rich and comprehensive nutrition, improved utilization rate, and increased juice yield

Inactive Publication Date: 2013-12-18
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the brewing process, if supplemented with cranberry and blackberry juice for co-fermentation, high-end cranberry rice wine products can be produced. Today, when people advocate healthy life, this kind of high-end rice wine products will be favored by people. There are currently no related reports for this category of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method of cranberry purple rice wine, adopts the following steps:

[0025] A. Raw material pretreatment: select fresh, ripe, disease-free cranberries and blackberries, which are washed and drained, as spare raw materials;

[0026] B. Beating: Mix and beat cranberries and blackberries. The ratio of cranberries to blackberries is 1.5:1. When beating, add 3-4 times the amount of water as the raw materials. Filter with a 90-120 mesh screen to obtain the filter residue Add 1-1.5 times of water for secondary beating, and mix the two slurry;

[0027] C. Enzyme treatment: Add 0.3% pectinase and cellulase by weight of raw materials respectively to the slurry, the temperature is controlled at 50°C, and the time is 4.5 hours;

[0028] D. Filtration: squeeze the juice from the enzyme-treated slurry through a 60-mesh filter cloth to obtain cranberry and blackberry compound juice;

[0029] E. Sterilization: The compound juice of cranberry and blackberry is subjected to...

Embodiment 2

[0040] A processing method of cranberry purple rice wine, adopts the following steps:

[0041] A. Raw material pretreatment: select fresh, ripe, disease-free cranberries, blackberries, emblical seeds, wash and drain, and use them as spare raw materials;

[0042] B. Beating: Mix and beat cranberries, blackberries, and emblical seeds. The ratio of cranberries, blackberries, and emblical seeds is 2:1:1. The amount of water added during beating is 3-4 times that of the raw materials. Filter through a screen, add 1-2 times of water to the obtained filter residue for secondary beating, and mix the two obtained slurries;

[0043] C. Enzyme treatment: Add 0.4% pectinase and cellulase by weight of raw materials respectively to the slurry, the temperature is controlled at 50° C., and the time is 5 hours;

[0044] D. Filtration: squeeze the juice from the enzyme-treated slurry through a 60-mesh filter cloth to obtain cranberry, blackberry, and emblical compound juice;

[0045] E. Steri...

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Abstract

The invention discloses a processing method of cranberry purple rice wine, and belongs to the technical field of food brewing. The processing method of the cranberry purple rice wine is characterized in that cranberries, blackberries, purple sticky rice and sticky rice are regarded as main raw materials, and the processing technologies such as preparation of compound juice of the cranberries and the blackberries, socking and steaming of the rice, addition of materials, fermentation, squeezing, filtration, homogenization and sterilization are adopted. The processed cranberry purple rice wine not only has nutrition and flavor of the traditional rice wine, but also has abundant and overall nutrition, mellow mouth feeling and aromatic fruit flavor, and has the effects of nourishing and making body strong, maintaining beauty and keeping young, increasing immunity and the like as the compound juice of the cranberries and the blackberries is added and mixed with the purple sticky rice and the sticky rice for fermentation in the processing method; the processing method of the cranberry purple rice wine is operated simply and implemented easily.

Description

technical field [0001] The invention relates to a processing method of rice wine, in particular to a processing method of cranberry purple rice wine. Background technique [0002] Cranberry, also known as cranberry, cranberry, and cranberry, is a common name for the subgenus Cranberry of the Rhododendronaceae Vaccinium. Cranberry contains vitamin C, flavonoids and other antioxidant substances and rich Pectin can beautify the skin, improve constipation, and help expel toxins and excess fat from the body. Cranberry has a very powerful anti-free radical substance - bioflavonoids, and its content is the highest among the 20 common fruits and vegetables. Bio-brass can effectively prevent Alzheimer's disease; Blackberry: Rosaceae, Rubus genus shrub, the vitamin C content in blackberry is twice that of blueberry, which helps to strengthen the immune system, maintain cardiovascular health, reduce high blood pressure, and improve The human body absorbs iron in the diet and reduces t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 彭常安刘永吴义顺
Owner 彭常安
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