CN107686786A - A kind of passion fruit fresh fruit rice makes brewage process - Google Patents
A kind of passion fruit fresh fruit rice makes brewage process Download PDFInfo
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- CN107686786A CN107686786A CN201610636821.3A CN201610636821A CN107686786A CN 107686786 A CN107686786 A CN 107686786A CN 201610636821 A CN201610636821 A CN 201610636821A CN 107686786 A CN107686786 A CN 107686786A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 90
- 235000009566 rice Nutrition 0.000 title claims abstract description 90
- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 63
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 63
- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 89
- 235000014101 wine Nutrition 0.000 claims abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 235000012054 meals Nutrition 0.000 claims abstract description 20
- 230000032683 aging Effects 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 239000003205 fragrance Substances 0.000 claims abstract description 8
- 241000345212 Pitho Species 0.000 claims abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 235000019713 millet Nutrition 0.000 claims abstract description 6
- 230000002269 spontaneous effect Effects 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 241000371652 Curvularia clavata Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000019789 appetite Nutrition 0.000 claims description 3
- 230000036528 appetite Effects 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000001476 alcoholic effect Effects 0.000 abstract description 5
- 235000012041 food component Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- NKWPZUCBCARRDP-UHFFFAOYSA-L calcium bicarbonate Chemical compound [Ca+2].OC([O-])=O.OC([O-])=O NKWPZUCBCARRDP-UHFFFAOYSA-L 0.000 description 1
- 229910000020 calcium bicarbonate Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of passion fruit fresh fruit rice to make brewage process, comprises the following steps：The first step, the processing of passion fruit fresh fruit；Second step, millet wine of black waxy corn are brewageed；3rd step, what fresh fruit rice was made brewages.The passion fruit fresh fruit rice of the present invention makes brewage process, processing, millet wine of black waxy corn by passion fruit fresh fruit brewage and spontaneous fermentation after black glutinous rice meal and passion fruit juice mixed fermentation, then wine liquid of the purple rich in passion fruit fragrance and multiple nutritional components is obtained after squeezing and filter after the ageing of 1 year；The alcoholic strength that the passion fruit fresh fruit rice of production is made is between 15 ~ 20 °, and the 18 ° of passion fruit fresh fruit rice produced by the regulation of batch wine body make quality gracefulness, comfortable taste；And production fermentation process container is contained using pithos, ecosystem is brewageed, and prevents the various qualitative changes to human body beneficiating ingredient in passion fruit and black glutinous rice to greatest extent.
Description
Technical field
The present invention relates to a kind of brewage process, and in particular to a kind of passion fruit fresh fruit rice makes brewage process, belongs to food processing technology field.
Background technology
Black glutinous rice has significant medicinal function, has nourishing YIN for benefiting the kidney, mends stomach and warms up liver, different smart tonifying lung lamp effect；The nutritive value of black glutinous rice is very high, in addition to containing protein, fat, carbohydrate, also containing abundant calcium, phosphorus, iron, vitamin B1, B2 etc.；Black glutinous rice is enriched blood effect of fostering the spirit of nobility, it is long eat can body-building, can also steep in wine；Existing black glutinous rice wine is typically using black glutinous rice as raw material, and through boiling, throwing is bent, brew of fermenting forms, and nutritional ingredient is single, and alcoholic strength is high, and mouthfeel is poor, also slightly there is taste of traditional Chinese medicine, and its mouthfeel makes it difficult for popular receiving.Passion fruit, it is called passion fruit, love fruit；Vegetables, feed can be eaten or be made to its fruit raw；Fruit flesh many juice, calcium bicarbonate and sugar are added, can be made into the tasty beverage of fragrance；Seed extracts oil, can edible and soapmaking, liquefaction paint etc.；According to scientific forecasting, its fruit contains 17 kinds of amino acid of needed by human body, multivitamin and carotenoid, including very abundant natural complex C, just contain 34.6 milligrams of vitamin C in every 100 grams of fruit juice, also rich in vitamin A, B1, B2 etc., in addition also containing material and trace elements such as abundant calcium, phosphorus, iron and several amino acids；Soluble solid accounts for 5%-16%, and total acid content is 3.8% ~ -4%, and sweet tea acid is moderate；Nutritive value is very high, is raw material with it, is processed into fruit juice, fruit dew, jam, jelly, unique flavor；Its pericarp is capable of using as feed and extraction pectin, and root, stem, leaf can be used as medicine, have anti-inflammatory analgetic, promoting blood circulation, enriching yin and nourishing kidney, blood fat-reducing blood pressure-decreasing, refresh oneself sober up, the magical health-care effect such as dispelling fatigue, toxin-expelling and face nourishing, strengthen immunity；Passion fruit also has good medical value, and it, which is not only able to depth cleaning, toxin-expelling and face nourishing, moulds figure to enhance metabolism, and be used as medicine with excited, strong effect.Therefore, the present invention prepares that a kind of alcoholic strength is relatively low using black glutinous rice and passion fruit as primary raw material, and the glutinous rice wine of good mouthfeel.
The content of the invention
To solve the above problems, the present invention, which proposes a kind of passion fruit fresh fruit rice, makes brewage process, passion fruit fresh fruit rice makes quality gracefulness, comfortable taste, and is rich in passion fruit fragrance and multiple nutritional components.
The passion fruit fresh fruit rice of the present invention makes brewage process, comprises the following steps：
The first step, the processing of passion fruit fresh fruit,
A. the processing of raw material, from the passion fruit of maturation, it is placed in 2% salt solution and soaks 5 minutes, it is clean with pure water rinsing after fishing for, spread and go out to dry to ninety percent dry in cool place；It will dry stand-by with mixer crushing to ninety percent dry passion fruit；
B. soak, load Tao Tan stand-by passion fruit is crushed, and add 30 ° of rice soaking in Chinese liquor, the time is no less than one month, obtains passion fruit juice；
Second step, millet wine of black waxy corn are brewageed,
A. raw material selects, from the good black glutinous rice of quality；
B. rice dipping, soaked being put into by selected black glutinous rice in pure water, the purpose is to make starch absorb water, be easy to boiling to be gelatinized, a length of 18 ~ 20 hours of rice dipping time；
C. steamed rice, the steaming of rice steamer pot is entered, steamed rice link is critically important, is first heated with big fire, uses slow fire after boiling again, and rice is cooked thoroughly, and does not paste not burnt；The purpose of steamed rice is to make starch gelatinization, is advantageous to ferment；
D. mixed song is cooled down, off the pot spread out of the rice cooked is dried in the air, koji is added in black glutinous rice meal；
E. ferment, the black glutinous rice meal for having mixed distiller's yeast is put into the pottery altar that capacity is 150 liters and fermented, 100 kilograms of black glutinous rice meals are put into per altar, after 24 hours, temperature rises naturally in altar, and the Starch Conversion in black glutinous rice meal is sugar, and by fermentation temperature control between 26 to 38 degree；
3rd step, what fresh fruit rice was made brewages,
A. mixed fermentation, the black glutinous rice meal after spontaneous fermentation 15 days is transferred in the big pithos that capacity is 1000 liters, while adds passion fruit juice of the immersion no less than one month, matched according to 1:1 adds, and seals mouth and places three months, obtains mixed liquor；
B. squeeze, squeezed trimestral mixed liquor is placed by sheet frame squeezer, squeezing mixing wine of squeezing out；
C. ageing, squeezing mixing wine are reentered into 1000 liters of Tao Tanzhong, and ageing is taken after 1 year, obtains mixing wine；
D. rectification, the adjustment of sugar, acidity, wine degree, fragrance, color is carried out to the mixing wine liquid through ageing, reaches factory calibration.
Further, in the immersion process of the first step, 15 kilograms of passion fruit amounts are loaded according to every Tao Tan stand-by passion fruit is crushed, and 150 kilograms of 30 ° of rice soaking in Chinese liquor are added into each pottery altar.
Further, in the cooling mixed song process of the second step, the koji dosage that is added in black glutinous rice meal is respectively the 0.7% and 1% of black glutinous rice appetite in summer and winter.
As preferred embodiment, in the fermentation procedure of the second step, winter wraps up Tao Tan by cotton-wadded quilt and is incubated.
The present invention is compared with prior art, the passion fruit fresh fruit rice of the present invention makes brewage process, processing, millet wine of black waxy corn by passion fruit fresh fruit brewage and spontaneous fermentation after black glutinous rice meal and passion fruit juice mixed fermentation, then wine liquid of the purple rich in passion fruit fragrance and multiple nutritional components is obtained after squeezing and filter after the ageing of 1 year；The alcoholic strength that the passion fruit fresh fruit rice of production is made is between 15 ~ 20 °, and the 18 ° of passion fruit fresh fruit rice produced by the regulation of batch wine body make quality gracefulness, comfortable taste；And production fermentation process container is contained using pithos, ecosystem is brewageed, and prevents the various qualitative changes to human body beneficiating ingredient in passion fruit and black glutinous rice to greatest extent.
Embodiment
The passion fruit fresh fruit rice of the present invention makes brewage process, comprises the following steps：
The first step, the processing of passion fruit fresh fruit,
A. the processing of raw material, from the passion fruit of maturation, it is placed in 2% salt solution and soaks 5 minutes, it is clean with pure water rinsing after fishing for, spread and go out to dry to ninety percent dry in cool place；It will dry stand-by with mixer crushing to ninety percent dry passion fruit；
B. soak, load Tao Tan stand-by passion fruit is crushed, and add 30 ° of rice soaking in Chinese liquor, the time is no less than one month, obtains passion fruit juice；
Second step, millet wine of black waxy corn are brewageed,
A. raw material selects, from the good black glutinous rice of quality；
B. rice dipping, soaked being put into by selected black glutinous rice in pure water, the purpose is to make starch absorb water, be easy to boiling to be gelatinized, a length of 18 ~ 20 hours of rice dipping time；
C. steamed rice, the steaming of rice steamer pot is entered, steamed rice link is critically important, is first heated with big fire, uses slow fire after boiling again, and rice is cooked thoroughly, and does not paste not burnt；The purpose of steamed rice is to make starch gelatinization, is advantageous to ferment；
D. mixed song is cooled down, off the pot spread out of the rice cooked is dried in the air, koji is added in black glutinous rice meal；
E. ferment, the black glutinous rice meal for having mixed distiller's yeast is put into the pottery altar that capacity is 150 liters and fermented, 100 kilograms of black glutinous rice meals are put into per altar, after 24 hours, temperature rises naturally in altar, and the Starch Conversion in black glutinous rice meal is sugar, and by fermentation temperature control between 26 to 38 degree；
3rd step, what fresh fruit rice was made brewages,
A. mixed fermentation, the black glutinous rice meal after spontaneous fermentation 15 days is transferred in the big pithos that capacity is 1000 liters, while adds passion fruit juice of the immersion no less than one month, matched according to 1:1 adds, and seals mouth and places three months, obtains mixed liquor；
B. squeeze, squeezed trimestral mixed liquor is placed by sheet frame squeezer, squeezing mixing wine of squeezing out；
C. ageing, squeezing mixing wine are reentered into 1000 liters of Tao Tanzhong, and ageing is taken after 1 year, obtains mixing wine；
D. rectification, the adjustment of sugar, acidity, wine degree, fragrance, color is carried out to the mixing wine liquid through ageing, reaches factory calibration.
In the immersion process of the first step, load 15 kilograms of passion fruit amounts according to every Tao Tan stand-by passion fruit is crushed, and 150 kilograms of 30 ° of rice soaking in Chinese liquor are added into each pottery altar.
In the cooling mixed song process of the second step, the koji dosage that is added in black glutinous rice meal is respectively the 0.7% and 1% of black glutinous rice appetite in summer and winter.
In the fermentation procedure of the second step, winter wraps up Tao Tan by cotton-wadded quilt and is incubated.
The passion fruit fresh fruit rice of the present invention makes brewage process, first, by fresh passion fruit by raw material selection cleaning, crushing, immersion（30 ° of off-white wine）, squeezing immersion stoste it is stand-by；Then, selected high-quality black glutinous rice utilizes yellow wine production technology, is fermented 15 days in black glutinous rice fermented grain；Finally, the black glutinous rice fermented grain of spontaneous fermentation is added into fresh passion fruit squeezing immersion stoste（30 ° of off-white wine）, big pithos after fermentation is transferred to, wine liquid of the purple rich in passion fruit fragrance and multiple nutritional components is obtained after squeezing and filter after the ageing of 1 year；The alcoholic strength that the passion fruit fresh fruit rice of production is made is between 15 ~ 20 °, and the 18 ° of passion fruit fresh fruit rice produced by the regulation of batch wine body make quality gracefulness, comfortable taste；And production fermentation process container is contained using pithos, ecosystem is brewageed, and prevents the various qualitative changes to human body beneficiating ingredient in passion fruit and black glutinous rice to greatest extent.
Using the above-mentioned desirable embodiment according to the present invention as enlightenment, by above-mentioned description, relevant staff can carry out various changes and amendments without departing from the scope of the technological thought of the present invention' completely.The technical scope of this invention is not limited to the content on specification, it is necessary to determines its technical scope according to right.
Claims (4)
1. a kind of passion fruit fresh fruit rice makes brewage process, it is characterised in that comprises the following steps：
The first step, the processing of passion fruit fresh fruit,
A. the processing of raw material, from the passion fruit of maturation, it is placed in 2% salt solution and soaks 5 minutes, it is clean with pure water rinsing after fishing for, spread and go out to dry to ninety percent dry in cool place；It will dry stand-by with mixer crushing to ninety percent dry passion fruit；
B. soak, load Tao Tan stand-by passion fruit is crushed, and add 30 ° of rice soaking in Chinese liquor, the time is no less than one month, obtains passion fruit juice；
Second step, millet wine of black waxy corn are brewageed,
A. raw material selects, from the good black glutinous rice of quality；
B. rice dipping, soaked being put into by selected black glutinous rice in pure water, a length of 18 ~ 20 hours of rice dipping time；
C. steamed rice, enter the steaming of rice steamer pot, first heated with big fire, use slow fire after boiling again, rice is cooked thoroughly, and do not pasted not burnt；
D. mixed song is cooled down, off the pot spread out of the rice cooked is dried in the air, koji is added in black glutinous rice meal；
E. ferment, the black glutinous rice meal for having mixed distiller's yeast is put into the pottery altar that capacity is 150 liters and fermented, 100 kilograms of black glutinous rice meals are put into per altar, after 24 hours, temperature rises naturally in altar, and the Starch Conversion in black glutinous rice meal is sugar, and by fermentation temperature control between 26 to 38 degree；
3rd step, what fresh fruit rice was made brewages,
A. mixed fermentation, the black glutinous rice meal after spontaneous fermentation 15 days is transferred in the big pithos that capacity is 1000 liters, while adds passion fruit juice of the immersion no less than one month, matched according to 1:1 adds, and seals mouth and places three months, obtains mixed liquor；
B. squeeze, squeezed trimestral mixed liquor is placed by sheet frame squeezer, squeezing mixing wine of squeezing out；
C. ageing, squeezing mixing wine are reentered into 1000 liters of Tao Tanzhong, and ageing is taken after 1 year, obtains mixing wine；
D. rectification, the adjustment of sugar, acidity, wine degree, fragrance, color is carried out to the mixing wine liquid through ageing, reaches factory calibration.
2. passion fruit fresh fruit rice according to claim 1 makes brewage process, it is characterised in that：In the immersion process of the first step, load 15 kilograms of passion fruit amounts according to every Tao Tan stand-by passion fruit is crushed, and 150 kilograms of 30 ° of rice soaking in Chinese liquor are added into each pottery altar.
3. passion fruit fresh fruit rice according to claim 1 makes brewage process, it is characterised in that：In the cooling mixed song process of the second step, the koji dosage that is added in black glutinous rice meal is respectively the 0.7% and 1% of black glutinous rice appetite in summer and winter.
4. passion fruit fresh fruit rice according to claim 1 makes brewage process, it is characterised in that：In the fermentation procedure of the second step, winter wraps up Tao Tan by cotton-wadded quilt and is incubated.
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| CN201610636821.3A CN107686786A (en) | 2016-08-06 | 2016-08-06 | A kind of passion fruit fresh fruit rice makes brewage process |
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| CN201610636821.3A CN107686786A (en) | 2016-08-06 | 2016-08-06 | A kind of passion fruit fresh fruit rice makes brewage process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112760182A (en) * | 2021-03-18 | 2021-05-07 | 广东梅岭泉酒业有限公司 | Brewing method of fermented glutinous rice rich in nutrition and good in taste |
| CN113430082A (en) * | 2021-08-20 | 2021-09-24 | 刘海清 | Passion fruit wine and brewing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103509702A (en) * | 2012-09-21 | 2014-01-15 | 刘轩华 | Fermented passion fruit wine and brewing process thereof |
| CN104804934A (en) * | 2015-04-03 | 2015-07-29 | 王思伟 | Passion fruit flavor yellow rice wine and preparation method thereof |
| CN105779231A (en) * | 2016-05-05 | 2016-07-20 | 广西天龙泉酒业有限公司 | Passion fruit compound wine |
-
2016
- 2016-08-06 CN CN201610636821.3A patent/CN107686786A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103509702A (en) * | 2012-09-21 | 2014-01-15 | 刘轩华 | Fermented passion fruit wine and brewing process thereof |
| CN104804934A (en) * | 2015-04-03 | 2015-07-29 | 王思伟 | Passion fruit flavor yellow rice wine and preparation method thereof |
| CN105779231A (en) * | 2016-05-05 | 2016-07-20 | 广西天龙泉酒业有限公司 | Passion fruit compound wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112760182A (en) * | 2021-03-18 | 2021-05-07 | 广东梅岭泉酒业有限公司 | Brewing method of fermented glutinous rice rich in nutrition and good in taste |
| CN113430082A (en) * | 2021-08-20 | 2021-09-24 | 刘海清 | Passion fruit wine and brewing method thereof |
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Application publication date: 20180213 |