CN108018150A - A kind of compound orange rice wine beverage and its brewage process - Google Patents

Abstract

The invention discloses a composite orange rice wine beverage and a brewing process thereof. The orange rice wine composite beverage of the invention is mainly made from the following raw materials and fermentation process in parts by weight: adding 10%-20% of orange juice to every 100g of glutinous rice, Distiller's yeast 0.5%-1%, fermentation time 1 day-6 days, fermentation temperature 22°C-30°C. The orange rice wine compound beverage of the present invention has sensory indicators ranging from milky white to light yellow, full-bodied, soft and refreshing, rich orange fragrance, harmonious and refreshing taste, uniform product quality, no precipitation, and no stratification. The physical and chemical indicators are: alcohol content ≤7%Vol, pH value: 3.45~4.22, total acid (calculated as citric acid): 5.6g/L~8.0 g/L, soluble solid content: 20.0%~32.0%.

Description

A kind of composite orange rice wine beverage and its brewing process

technical field

The invention relates to a brewing process and specifically designs a brewing process for a compound orange rice wine beverage.

Background technique

Orange is a colorful, sweet and sour fruit, the correct name is "orange", now commonly known as "orange". The origin of oranges is China, mainly from the middle and lower reaches of the Yangtze River and the areas south of the Yangtze River. Spread across the Eurasian continent by the Arabs, oranges are still called "Chinese apples" in the Netherlands and Germany. Oranges are rich in minerals and vitamin C, and also contain a substance called "Nomilin", which has the ability to inhibit and kill cancer cells, and has a preventive effect on gastric cancer. The rich nutrients in oranges also have the functions of whitening and beautifying, quenching thirst and moistening lungs, lowering cholesterol, lowering blood fat, and preventing atherosclerosis.

Rice wine is a traditional brewed food in my country. It is well-known and suitable for all ages. It has the characteristics of sweet and mellow, rich in nutrition and low alcohol content, and is loved by the people. This experiment uses oranges and glutinous rice as the main raw materials to conduct in-depth research on the brewing process of compound orange rice wine. Through single factor and orthogonal experiments, the optimal process ratio is finally preliminarily determined, so that the obtained orange rice wine has the characteristics of orange and rice wine at the same time. nutrient content.

Contents of the invention

The purpose of this invention is to provide a kind of composite orange rice wine beverage and brewing process thereof.

The composite orange rice wine beverage of the present invention is mainly made of the following raw materials and brewing process in parts by weight: add 10%-20% of orange juice per 100g of glutinous rice, 0.5%-1% of distiller's yeast, fermentation time of 1-6 days, The fermentation temperature is 22°C-30°C.

Preferably: add 14% orange juice and 0.8% distiller’s yeast per 100g of glutinous rice, ferment for 3 days, and ferment at 28°C.

The brewing process of composite orange rice wine beverage of the present invention comprises the following steps:

(1) take each raw material by said weight part;

(2) Wash the glutinous rice, soak it for 18-20 hours, rub the rice grains by hand until they are powdery and there is no white or hard core in the rice grains, drain the glutinous rice, and steam the rice in a rice steamer for 35 minutes. The steamed rice should be cooked Translucent but not rotten, the rice grains are loose and not sticky, moderately soft and hard, and there is no uncooked white heart in the rice. After the rice is out of the pot, spread it out at room temperature, rinse the rice with cold boiled water, and cool it down to 28-32°C;

(3) Add 0.8% sweet wine koji to the steamed glutinous rice, stir evenly, divide into fermentation bottles and saccharify at 28°C for 24 hours;

(4) After saccharification, select ripe, fresh, non-rotten and non-damaged oranges, peel and peel off the flaps for juice extraction, and filter the orange juice with gauze;

(5) Mix the saccharified glutinous rice and orange juice to build a nest, put the mixture of orange and glutinous rice into a constant temperature incubator, and ferment at 28°C;

(6) After 3 days, filter the fermented orange rice wine to obtain a compound orange rice wine beverage.

The beneficial effect of the invention is that the prepared compound orange rice wine drink has the effects of whitening and beautifying the skin, quenching thirst and moistening the lungs, lowering cholesterol, lowering blood fat, preventing atherosclerosis and the like. The compound orange rice wine beverage has simple production process, low price, no food additives and preservatives, simple brewing process, and is convenient and easy to learn.

Detailed ways:

The compound orange rice wine brewing process comprises the following steps:

(1) take each raw material by said weight part;

(2) Wash the glutinous rice, soak it for 18-20 hours, rub the rice grains by hand until they are powdery and there is no white or hard core in the rice grains, drain the glutinous rice, and steam the rice in a rice steamer for 35 minutes. The steamed rice should be cooked Translucent but not rotten, the rice grains are loose and not sticky, moderately soft and hard, and there is no uncooked white heart in the rice. After the rice is out of the pot, spread it out at room temperature, rinse the rice with cold boiled water, and cool it down to 28-32°C;

(3) Add 0.8% sweet wine koji to the steamed glutinous rice, stir evenly, divide into fermentation bottles and saccharify at 28°C for 24 hours;

(4) After saccharification, select ripe, fresh, non-rotten and non-damaged oranges, peel and peel off the flaps for juice extraction, and filter the orange juice with gauze;

(5) Mix the saccharified glutinous rice and orange juice to build a nest, put the mixture of orange and glutinous rice into a constant temperature incubator, and ferment at 28°C;

(6) After 3 days, filter the fermented orange rice wine to obtain a compound orange rice wine drink.

The beneficial effect of the invention is that the prepared compound orange rice wine drink has the effects of whitening and beautifying the skin, quenching thirst and moistening the lungs, lowering cholesterol, lowering blood fat, preventing atherosclerosis and the like. The compound orange rice wine beverage has simple production process, low price, no food additives and preservatives, simple brewing process, and is convenient and easy to learn.

Claims (3)

1. A compound orange rice wine beverage and its brewing process, is characterized in that it is made by the raw material of following weight portion and fermentation process: every 100g glutinous rice adds orange juice 10%-20%, distiller's yeast 0.5%-1%, ferments The time is 1 day to 6 days, and the fermentation temperature is 22°C-30°C. 2. A kind of compound orange rice wine beverage and its brewing process as claimed in claim 1, it is characterized in that raw material and fermentation process are: every 100g glutinous rice adds orange juice 14%, distiller's yeast 0.8%, fermentation time 3 days, fermentation temperature 28 ℃. 3. a kind of composite orange rice wine beverage and brewing process thereof as claimed in claim 1 or 2, comprising the following steps: (1) take each raw material by said weight part; (2) Wash the glutinous rice, soak it for 18-20 hours, rub the rice grains by hand until they are powdery and there is no white or hard core in the rice grains, drain the glutinous rice, and steam the rice in a rice steamer for 35 minutes. The steamed rice should be cooked Translucent but not rotten, the rice grains are loose and not sticky, moderately soft and hard, and there is no uncooked white heart in the rice. After the rice is out of the pot, spread it out at room temperature, rinse the rice with cold boiled water, and cool it down to 28-32°C; (3) Add 0.8% sweet wine koji to the steamed glutinous rice, stir evenly, divide into fermentation bottles and saccharify at 28°C for 24 hours; (4) After saccharification, select ripe, fresh, non-rotten and non-damaged oranges, peel and peel off the flaps for juice extraction, and filter the orange juice with gauze; (5) Mix the saccharified glutinous rice and orange juice to build a nest, put the mixture of orange and glutinous rice into a constant temperature incubator, and ferment at 28°C; (6) After 3 days, filter the fermented orange rice wine to obtain a compound orange rice wine drink.