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Production method of Corsvenor Momordica Fruit glutinous rice wine

A production method and technology of Luo Han Guo, applied in the field of winemaking, can solve the problems of low saccharification capacity and fermentation capacity, single nutrient composition, high content of miscellaneous bacteria, etc., and achieve the effects of suitable alcohol content, rich nutrition and mellow aroma.

Inactive Publication Date: 2014-08-27
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology describes an extract from plants called Loochan guo that can be used either alone or mixed with other materials like coffee bean milk (mace) powder). These extra ingredients have many benefits such as being healthier than traditional caffeine products but still having excellent flavorings when combined together.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving traditional grainy rice products with added flavors or ingredients like taste enhancers (gluten) without compromising their original properties during production process.

Method used

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  • Production method of Corsvenor Momordica Fruit glutinous rice wine
  • Production method of Corsvenor Momordica Fruit glutinous rice wine
  • Production method of Corsvenor Momordica Fruit glutinous rice wine

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Embodiment Construction

[0019] Below in conjunction with specific example, the present invention is described in further detail:

[0020] 1. Production of Luo Han Guo glutinous rice wine:

[0021] A. Preparation of Luo Han Guo tea: choose dry Luo Han Guo that is free from mildew, large and plump, and meets the quality requirements of raw materials. After crushing, add 60 times of water to boil, then turn off the heat immediately, let the Luo Han Guo powder continue to soak for 15 minutes, and then filter the residue. obtained Luo Han Guo tea;

[0022] B. Preparation of glutinous rice pulp: select high-quality, non-mildew glutinous rice that meets the quality requirements, then clean the glutinous rice, remove impurities such as silt attached to it, and soak it with clear water for 12 hours, pick up the soaked glutinous rice, and dry it slightly , add 0.7 times of water for beating, adjust the pH of the beaten glutinous rice pulp to 7.0, add amylase to the rice pulp by 0.4% of the dry weight of gluti...

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Abstract

The invention discloses a production method of a Corsvenor Momordica Fruit glutinous rice wine, and relates to the technical filed of wine brewing. The method comprises the following steps: carefully choosing Corsvenor Momordica Fruit, crushing, adding water, boiling, immersing, and filtering residues to obtain a Corsvenor Momordica Fruit tea; carefully choosing high quality glutinous rice, cleaning, immersing, filtering out immersion water, adding water, beating, adjusting the pH value of the obtained rice milk to 7.0, adding amylase, carrying out constant temperature liquefaction, boiling for killing enzymes, cooling, adjusting the pH value of the obtained new rice milk to 5.5, adding glucoamylase, carrying out constant temperature saccharification, and boiling for killing enzymes in order to obtain glutinous rice milk; and mixing the Corsvenor Momordica Fruit tea with the glutinous rice milk, inoculating rhizopus, saccharifying, fermenting by using microzyme, pasteurizing after the fermentation, precipitating, and filtering to obtain a filtrate which is the Corsvenor Momordica Fruit glutinous rice wine. The Corsvenor Momordica Fruit glutinous rice wine brewed through the method has the characteristics of appropriate wine degree, soft mouthfeel, mellow fragrance, abundant nutrition, bright yellow color, and harmonious aroma and bouquet.

Description

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Claims

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Application Information

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Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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