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A kind of preparation method of fruit rice wine

A fruit rice wine and wine-based technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of fruit rice wine taste to be improved, narrow technical window, narrow technical window, etc., to achieve technical The effect of small implementation difficulty, wide technical window and harmonious wine body

Inactive Publication Date: 2016-03-09
李冬玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the technical window of the above-mentioned solution is actually very narrow. According to this degree of disclosure, those of ordinary skill in the art still cannot achieve the effect as described in it
Although it also uses honey and lemon juice to adjust the taste in the later stage, this is only a further remedy for the above-mentioned defects, and its effect is also limited. Its taste needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method of fruit rice wine comprises the following steps:

[0034] ①Preparation of flavoring agent: using blueberries as raw materials, removing the stalks from the blueberries and pressing them to obtain blueberry juice; adding pectinase to the blueberry juice to clarify the blueberry juice; adding grapefruit to the clarified blueberry juice Syrup, made into blueberry sweet juice flavoring agent;

[0035] ②Wine base production: Mix steamed rice and yeast freeze-dried powder into the blueberry pomace left over from the blueberry juice production, and ferment for 7 days, then use vacuum distillation to remove the accumulated ethanol to continue the fermentation , the fermentation is complete, and the fruit rice wine base is obtained; the addition amount of yeast freeze-dried powder is 0.01%;

[0036] ③Preparation of mixed wine: Soak the grains in water, steam them, pour rice, mix in koji, and seal the fermentation. The starting temperature of the fermenta...

Embodiment 2

[0039] The preparation method of fruit rice wine comprises the following steps:

[0040] ①Preparation of flavoring agent: using blueberries as raw materials, removing the stalks from the blueberries and pressing them to obtain blueberry juice; adding pectinase to the blueberry juice to clarify the blueberry juice; adding grapefruit to the clarified blueberry juice Syrup and honey for a blueberry sweetener;

[0041] ② Wine base production: Mix steamed rice and yeast freeze-dried powder into the blueberry pomace left over from the blueberry juice production, and ferment for 6 days, then use vacuum distillation to remove the accumulated ethanol to continue the fermentation , the fermentation is complete, and the fruit rice wine base is obtained; cellulase and pectinase are also added in the blueberry pomace; the addition of yeast freeze-dried powder is 0.015%, and the addition of the cellulase is 0.002%; The addition amount of pectinase enzyme is 0.002%;

[0042] ③Preparation o...

Embodiment 3

[0045] The preparation method of fruit rice wine comprises the following steps:

[0046] ①Preparation of flavoring agent: using blueberries as raw materials, removing the stalks from the blueberries and pressing them to obtain blueberry juice; adding pectinase to the blueberry juice to clarify the blueberry juice; adding honey to the clarified blueberry juice, Make blueberry sweet juice flavoring agent;

[0047] ② Preparation of wine base: Mix steamed rice and yeast freeze-dried powder into the blueberry pomace left over from the production of blueberry juice, and ferment for 5 days. The accumulated ethanol is removed by vacuum distillation to continue the fermentation , the fermentation is complete, and the fruit rice wine base is obtained; cellulase, pectinase and Bacillus subtilis freeze-dried powder are also added in the blueberry pomace; the addition amount of yeast freeze-dried powder is 0.03%, and the Bacillus subtilis The addition of freeze-dried powder is 0.001%, the...

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PUM

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Abstract

The invention relates to a method for preparing a fruit rice wine. The method comprises the following steps: preparing blueberry juice by taking blueberries as raw materials, adding high fructose corn syrup and / or honey to obtain a blueberry sweet juice corrective agent; mixing steamed rice and yeast freeze-dried powder into blueberry pomace and fermenting to obtain the wine base of the fruit rice wine; preparing five cereals into a foreshot with the alcohol content above 58%vol and blending by adopting the wine base of the fruit rice wine; and finally, correcting the taste by using the corrective agent. The fruit rice wine prepared by adopting the method disclosed by the invention has the characteristics of harmonious wine body, outstanding wine aroma, appropriate wine taste and mellow wine feel.

Description

technical field [0001] The invention relates to a kind of fruit rice wine, in particular to a preparation method of blueberry fruit rice wine. Background technique [0002] The fruit is rich in natural medicinal active substances, such as anthraquinones, glycosides, flavonoids and other substances with antibacterial, antioxidative, anticancer and other health effects. Therefore, people often drink the wine that fruit is made in a small amount for a long time in order to achieve health care. The most common way is to soak the fruit or even medicinal materials directly in high-grade wine for more than half a year. There is a kind of dew wine in the prior art. According to the definition of dew wine in the liquor industry standard of the People's Republic of China, dew wine is based on distilled wine, Fen-flavored Fenjiu or edible alcohol, and is processed according to advanced technology with animal and plant essences for both medicine and food. Formed, changed the drinking ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06C12G3/02C12R1/865C12R1/125
Inventor 刘向阳
Owner 李冬玲
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