Green plum wine combined with glutinous rice saccharification fermentation and preparation method thereof

Abstract

The present invention discloses a preparation method of green plum wine combined with glutinous rice saccharification fermentation. The preparation method comprises the following steps: 1, high-quality green plums are selected, the selected green plums are washed, and the washed green plums are drained; 2, the drained green plums are frozen; 3, the frozen green plums are thawed and the thawed green plums are squeezed into juice to obtain green plum juice; 4, glutinous rice is soaked, the soaked glutinous rice is steamed, the steamed glutinous rice is sprayed to be cooled to 30-32 DEG C, the cooled glutinous rice is put into a cylinder, rhizopus is added, hole-digging saccharification fermentation is conducted for 44-48 hours, the green plum juice and water for wine-brewing are added, initial sugar content of fermentation liquid is controlled at 20-23%, and pH is 3.2-3.5; 5, acid-lowering yeasts are added; 6, main fermentation is conducted; 7, wine body and wine residues are quickly separated; 8, the wine body is clarified with a clarifying agent and the clarified wine body is put still at room temperature for 3 days; and 9, filtering and wine heating for sterilization are conductedto obtain clarified golden wine liquid. The green plum freezing and juice squeezing, glutinous rice saccharification and green plum wine acid-lowering fermentation are combined to obtain the green plum wine which is golden in wine liquid, has a mellow green plum flavor, and is full in the wine body, pure in mouthfeel and high in total antioxidant capacity.

Description

technical field [0001] The invention relates to the field of wine brewing, in particular to plum wine combined with glutinous rice saccharification and fermentation and a preparation method thereof. Background technique [0002] The brewing of rice wine has a long history in China. The raw materials used are mainly glutinous rice. The glutinous rice is soaked, steamed, cooled, mixed with koji, saccharified and fermented to obtain mellow rice wine. Yellow rice wine is rich in nutrition and has the effects of helping digestion, promoting blood circulation and dispelling cold, dredging channels and activating collaterals. [0003] Green plum is known for its clear acidity, and its fruit is rich in nutrients, including a variety of organic acids, vitamins, trace elements such as calcium and iron, sitosterol and flavonoids. It has the functions of removing blood garbage, anti-fatigue, improving gastrointestinal function, detoxification, antibacterial, anti-tumor and anthelmintic...

AI Technical Summary

Problems solved by technology

Therefore, traditional green plum wine is produced by soaking green plum fruit in white wine. The disadvantage is that the production cycle is long, the extraction and separation are not complete, resulting in waste of raw materials, and long-term immersion leads to the dissolution of harmful components of the fruit core, and the hydrocyanic acid often exceeds the standard. potential food safety hazards;

[0006] (2) Some enterprises use the method of direct juice extraction without freezing treatment, and the fruit pectin content is too high, resulting in a low juice yield, and without freezing treatment, the sugar and other nutrients in the fruit cannot be extracted. Sufficient, lose a large amount of flavor substances, affect the quality of fermented green plum wine, also cause the waste of a large amount of green plum resources;

[0007] (3) Due to the high acidity and low sugar content of green plum juice, more sucrose is usually added during the fermentation process of green plum wine to adjust the sugar content, and the fermentation of sucrose tends to produce supernatants, and the resulting green plum wine has a single flavor and a rough taste;

[0008] (4) Using ordinary wine fermentation yeast, the fermented green plum wine is too acidic and tastes bad

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