Cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and preparation method thereof

Abstract

The invention relates to the field of fermented food processing, in particular to cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and a preparation method thereof. The sweet wine comprises the following components in parts by weight: 100 parts of sticky rice, 20-200 parts of cereal rice, 0.5-2 parts of compound bacteria as well as modulating matters comprising 1-15 parts of white sugar, 1-15 parts of proteins, 1-5 parts of dietary fiber powder, 0.0001-0.003 part of vitamin, 1-25 parts of fruit-vegetable powder, nutrient substances comprising 0.0001-0.0003 part of sodium glutamate and 0.0001-0.002 part of calcium salt. According to the cereal sweet wine and the preparation method thereof, cereal subjected to soaking and sprouting treatment as well as extrusion forming is heated and pasted, and the compound bacteria is added into the cereal for being fermented to prepare the cereal sweet wine. The cereal sweet wine, solid-state cereal sweet wine and cereal clear wine prepared by the preparation method contain live bacteria, are beneficial to improvement on functions of human intestinal tracts and promoting digestive absorption, are good in instant-food property, and are rich in nutrient.

Description

technical field [0001] The invention relates to the field of fermented food processing, in particular to a miscellaneous grain liqueur, solid miscellaneous grain liqueur, miscellaneous grain sake and a preparation method thereof. Background technique [0002] Existing liqueur is mainly made by adding rhizopus to ferment glutinous rice, which tastes sweet and mellow, but the rice wine made from glutinous rice has a single taste and nutrition. [0003] Although indica rice, japonica rice, potatoes, beans and other miscellaneous grains can also be made with traditional glutinous rice liqueur techniques, it is difficult to obtain traditional glutinous rice liqueur due to the high content of amylose and dietary fiber and complex nutritional components. It has a pure sweet wine aroma, and its texture is soft and rotten. It is easy to age during the fermentation process, resulting in a retrograde taste, and loses its natural shape or good flavor after fermentation. [0004] Tradit...

AI Technical Summary

Problems solved by technology

[0002] The existing liqueur is mainly made by adding rhizopus to glutinous rice for fermentation. It tastes sweet, mellow and elegant, but the rice wine made of glutinous rice has a single taste and nutrition.

[0003] Although indica rice, japonica rice, potatoes, beans and other miscellaneous grains can also be made with traditional glutinous rice liqueur techniques, it is difficult to obtain traditional glutinous rice liqueur due to the high content of amylose and dietary fiber and complex nutritional components. The pure sweet wine aroma, and the texture is soft and rotten. It is easy to age during the fermentation process, resulting in a retrograde taste, and loses its natural shape or good flavor after fermentation.

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