CN111621383A - Preparation process of sweet wine and prepared sweet wine - Google Patents
Preparation process of sweet wine and prepared sweet wine Download PDFInfo
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 41
- 235000014101 wine Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000209094 Oryza Species 0.000 claims abstract description 138
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 138
- 235000009566 rice Nutrition 0.000 claims abstract description 138
- 238000000855 fermentation Methods 0.000 claims abstract description 87
- 230000004151 fermentation Effects 0.000 claims abstract description 87
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000003513 alkali Substances 0.000 claims abstract description 36
- 235000000346 sugar Nutrition 0.000 claims abstract description 35
- 230000001954 sterilising effect Effects 0.000 claims abstract description 32
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 238000007789 sealing Methods 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 238000005507 spraying Methods 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 239000008399 tap water Substances 0.000 claims abstract description 12
- 235000020679 tap water Nutrition 0.000 claims abstract description 12
- 241000235527 Rhizopus Species 0.000 claims abstract description 11
- 239000004384 Neotame Substances 0.000 claims abstract description 10
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims abstract description 10
- 235000019412 neotame Nutrition 0.000 claims abstract description 10
- 108010070257 neotame Proteins 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000011081 inoculation Methods 0.000 claims abstract description 6
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 5
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 5
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 5
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
- 229960004793 sucrose Drugs 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 239000008223 sterile water Substances 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 41
- 239000000243 solution Substances 0.000 description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 17
- 235000019640 taste Nutrition 0.000 description 16
- 235000005911 diet Nutrition 0.000 description 13
- 230000000378 dietary effect Effects 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 239000005720 sucrose Substances 0.000 description 9
- 239000000463 material Substances 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 244000241872 Lycium chinense Species 0.000 description 4
- 235000015468 Lycium chinense Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000002503 metabolic effect Effects 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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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)
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Abstract
The invention discloses a preparation process of sweet wine and the prepared sweet wine, belonging to the technical field of food processing and comprising the following steps: s1 selecting rice, soaking and cleaning; s2 steaming rice; s3 rice sprinkling: spraying the rice with tap water, and cooling the rice to 28-33 ℃; s4 inoculation: adding rhizopus, raw material water, neotame, medlar and white granulated sugar into the cooled rice, mixing and stirring uniformly to prepare a blend, covering a tank opening of a fermentation tank with gauze, then uniformly spraying alkali liquor on the gauze, and sealing the fermentation tank through a tank cover; s5 saccharification and fermentation: fermenting the fermentation tank at a constant temperature of 26-32 ℃ until 30-35 h, opening the tank cover, uniformly spraying sugar solution on the gauze, covering the tank cover, and sealing the fermentation tank again, wherein the total fermentation time is 45-50 h; s6 subpackaging and sterilizing. The prepared sweet fermented glutinous rice has the advantages of moderate sweet and sour taste and good mouthfeel.
Description
Technical Field
The application relates to the technical field of sweet fermented glutinous rice processing, in particular to a preparation process of the sweet fermented glutinous rice and the prepared sweet fermented glutinous rice.
Background
The fermented glutinous rice is also called fermented glutinous rice, and the fermented glutinous rice is a sweet rice wine prepared by mixing steamed glutinous rice with distiller's yeast and fermenting, has the fragrance and pure rice fragrance of the wine, is a well-known flavor snack, and is deeply loved by the nation.
At present, the common brewing method of sweet fermented glutinous rice is as follows: cleaning and soaking glutinous rice for one night, twisting the glutinous rice into flour paste with fingers, putting the flour paste into a steamer for steaming, pouring cooked glutinous rice out of the steamer for cooling to about 32 ℃, then putting the cooked glutinous rice into a big pot, scattering 2% of sweet distiller's yeast of the glutinous rice on the cooked glutinous rice while scattering, turning over, scattering uniformly and turning over, forming a horn-shaped nest hole at the center of the cooked rice, compacting and flattening the surface, utilizing the characteristic that the glutinous rice contains much juice, finally scattering a little cold boiled water, covering and sealing the pot, placing the pot in a heat preservation box at 30-32 ℃ for 2-3 days, and obtaining the cooked glutinous rice when the glutinous rice is saccharified and the brewing liquid reaches about 1/2 degrees in the horn-shaped nest hole. The sweet fermented glutinous rice can be sold fresh, or heated, sterilized, packaged and sold on the market.
However, in the fermentation process of sweet fermented glutinous rice, saccharification and fermentation are carried out, most of starch contained in the glutinous rice is converted into fermentable sugar such as glucose under the action of saccharifying enzyme in the saccharification and fermentation process, the fermentable sugar provides sweet taste to the sweet fermented glutinous rice on one hand, and provides nutrition to yeast in the sweet fermented glutinous rice on the other hand, alcohol is generated through the metabolism of the yeast, and the sweet fermented glutinous rice tastes wine, and because the yeast ferments the reducing sugar to generate the alcohol and also generates a large amount of organic acid, the sweet fermented glutinous rice is usually acidified and spoiled in the fermentation process of the sweet fermented glutinous rice.
Disclosure of Invention
In view of the disadvantages of the related art, a first object of the present application is to provide a process for preparing sweet wine, which has the advantages of facilitating the reduction of acidification and deterioration of the product to improve the quality of the product.
The second purpose of the application is to provide sweet fermented glutinous rice which has the advantages of being palatable in sourness and sweetness and good in taste.
In order to achieve the first object, the present application provides the following technical solutions:
a sweet wine brewing preparation process comprises the following steps:
s1, selecting rice, soaking and cleaning: selecting high-quality glutinous rice, soaking the glutinous rice in tap water for 10-20 hours, taking out the glutinous rice, and washing the glutinous rice with tap water until the filtered water is clear;
s2 steamed rice: flattening the cleaned glutinous rice, then cooking, timing when steam comes out, wherein the cooking time is 20-30 minutes;
s3 rice sprinkling: spreading the steamed rice, showering the rice by water, and cooling the rice to 28-33 ℃;
s4 inoculation: putting the rice into a fermentation tank, adding rhizopus, 20-30 ℃ raw material water, neotame, medlar and white granulated sugar into the cooled rice while stirring, wherein the mass of the rhizopus is 0.5-1% of that of the glutinous rice, uniformly mixing and stirring to prepare a blend, putting the blend into the fermentation tank, covering the opening of the fermentation tank with gauze, uniformly spraying alkali liquor on the gauze, and sealing the fermentation tank through a tank cover;
s5 saccharification and fermentation: fermenting the fermentation tank at a constant temperature of 26-32 ℃ until 30-35 h, opening the tank cover, uniformly spraying sugar solution on the gauze, covering the tank cover, and sealing the fermentation tank again; the total fermentation time is 45-50 hours;
s6, subpackaging and sterilizing: subpackaging and sealing the fermented finished product under the aseptic condition, and sterilizing the subpackaged and sealed product for 35-40 minutes at the sterilization temperature of 75-85 ℃.
By adopting the technical scheme, the temperature of the rice is controlled when the glutinous rice is inoculated with the rhizopus, the inactivation of the rhizopus caused by overhigh temperature of the rice is prevented, and the normal running of the saccharification and fermentation process is ensured; before the mixture is subjected to sealed fermentation, a proper amount of alkali liquor is sprayed on the gauze, so that the alkali liquor on the gauze neutralizes organic acid generated by the metabolic action of yeast in the fermentation process of the fermented glutinous rice, the metabolic action of the yeast is improved while the rancidity of the product is reduced, the generation of alcohol is improved, and the aroma of the fermented glutinous rice is generated. Because the yeast consumes a large amount of sugar in the early fermentation process, sugar liquor is added in the fermentation process at proper time to supplement carbon source and keep the vigorous growth of the yeast so as to improve the wine taste of the product and further improve the quality and the taste of the sweet fermented glutinous rice. The total fermentation time is strictly controlled, and the problems that the short fermentation time causes insufficient wine flavor or the long fermentation time causes over-acid of the product are avoided. The blended materials are placed in a fermentation tank to be sealed, so that the fermentation process is finished under an anaerobic environment, starch is prevented from being decomposed into acid under an aerobic condition, and the product quality is further improved. The fermentation temperature of the whole fermentation process is controlled, so that the yeast grows under proper conditions, and the fermentation effect is ensured. Because the sugar produced by the yeast metabolism is less, the sweet taste of the whole fermented glutinous rice can be improved by adding the appropriate weight part of neotame, and the customer satisfaction degree is improved. The product is sterilized after being packaged, but not sterilized before being packaged, so that the problem that the flavor of the fermented glutinous rice is seriously diffused and the original flavor, especially the wine flavor, is lost due to the fact that molecules generating fragrance in the product are damaged due to overhigh sterilization temperature can be avoided; the product can be prevented from being rancid due to the fact that a large amount of bacteria are generated in the product due to too low sterilization temperature; further improving the product quality.
Further, in step S3, the rice is showered with sterile water.
By adopting the technical scheme, the bacteria can be reduced by adopting the sterile water in the fermentation process, the acidification and the damage of the product caused by the bacteria are further reduced, and the product quality is improved.
Further, in step S4, the lye is prepared as follows: mixing water and edible alkali according to the mass ratio of 100:5-6, and stirring uniformly.
By adopting the technical scheme, the consumption of water and dietary alkali is reasonably controlled, the sour taste caused by excessive consumption of dietary alkali and the astringent taste caused by dietary alkali are reduced, and the taste of the product is further ensured.
Further, in step S5, a sugar solution is prepared as follows: mixing and stirring water and cane sugar uniformly according to the mass ratio of 10: 1-2.
By adopting the technical scheme, the using amounts of water and sucrose are reasonably controlled, a proper carbon source is provided for the growth of yeast, and the influence on the flavor of the product due to excessive using amount of sucrose is reduced.
Further, in step S5, the spraying amount of sugar solution is 10L-20L.
By adopting the technical scheme, the spraying amount of the sugar liquid is controlled, so that the phenomenon that the fermented glutinous rice is too sweet due to excessive sugar liquid is reduced, and the flavor of the fermented glutinous rice is further kept.
Further, in step S6, the sterilization is carried out in a water bath at a constant temperature under the condition that the sterilization temperature is 78-82 ℃.
By adopting the technical scheme, the sterilization temperature is strictly controlled, and a proper sterilization method is selected, so that the wine taste and flavor of the product are ensured while the product is fully sterilized.
Further, in step S4, the following components are included in parts by weight: 400 portions of water, 60 to 80 portions of glutinous rice, 3 to 5 portions of medlar, 0.17 to 0.22 portion of neotame and 10 to 20 portions of white granulated sugar.
By adopting the technical scheme, the sweet fermented glutinous rice is prepared by selecting the components in reasonable proportion, so that the prepared sweet fermented glutinous rice is palatable in sourness and sweetness and good in taste.
In order to achieve the second object, the present application provides the following technical solutions:
a sweet fermented glutinous rice is prepared by the preparation process of the sweet fermented glutinous rice.
The sweet fermented glutinous rice prepared by the preparation process is sweet and sour, and has high customer satisfaction.
In summary, the present application has the following beneficial effects:
1. before the mixture is subjected to sealed fermentation, a proper amount of alkali liquor is sprayed on the gauze, so that the alkali liquor on the gauze neutralizes organic acid generated by the metabolic action of yeast in the fermentation process of the fermented glutinous rice, the metabolic action of the yeast is improved while the rancidity of the product is reduced, the generation of alcohol is improved, and the aroma of the fermented glutinous rice is generated. Because the yeast consumes a large amount of sugar in the early fermentation process, sugar liquor is added in the fermentation process at proper time to supplement carbon source and keep the vigorous growth of the yeast so as to improve the wine taste of the product and further improve the quality and the taste of the sweet fermented glutinous rice.
2. The consumption of water and dietary alkali is reasonably controlled, the weak acidity caused by excessive consumption of dietary alkali and the astringent taste caused by dietary alkali are reduced, and the taste of the product is further ensured.
3. The sterilization temperature is strictly controlled, and a proper sterilization method is selected to ensure that the product is fully sterilized and the wine taste and flavor of the product are ensured.
Detailed Description
The present application will be described in further detail with reference to examples.
The starting materials used in the present application are all commercially available starting materials, and the sources of the respective starting materials are shown in table 1.
Table 1 raw materials and sources thereof
Examples
Example 1
S1, selecting rice, soaking and cleaning: picking 80 kg of high-quality glutinous rice, soaking the glutinous rice in tap water for 18 hours, taking out the glutinous rice, and elutriating the glutinous rice with the tap water until the filtered water is clear;
s2 steamed rice: flattening the cleaned glutinous rice, then cooking, timing when water vapor emerges, wherein the cooking time is 26 minutes;
s3 rice sprinkling: spreading the steamed rice, showering the rice by tap water, and cooling the rice to 28 ℃;
s4 inoculation: putting cooked rice into a fermentation tank, adding 5 kg of rhizopus, 500 kg of raw material water at 30 ℃, 0.22 kg of neotame, 5 kg of Chinese wolfberry and 20 kg of white granulated sugar into the cooled cooked rice while stirring, mixing and stirring uniformly to obtain a blend material, and putting the blend material into the fermentation tank; mixing 1 kg of water and 50g of dietary alkali, stirring uniformly to obtain alkali liquor, covering the opening of a fermentation tank with gauze, spraying 5L of alkali liquor on the gauze uniformly to wet the gauze, and sealing the fermentation tank through a tank cover;
s5 saccharification and fermentation: placing a fermentation tank in a fermentation chamber with the fermentation temperature of 30 ℃ for constant-temperature fermentation, mixing 10 kg of water and 1 kg of sucrose, uniformly stirring to obtain sugar liquid, fermenting for 33 hours, opening a tank cover, uniformly spraying 10L of the sugar liquid on gauze, covering the tank cover, and sealing the fermentation tank again, wherein the total fermentation time is 47 hours;
s6, subpackaging and sterilizing: and (3) subpackaging and sealing the fermented finished product under the aseptic condition, and sterilizing the subpackaged and sealed product for 35 minutes in a water bath at the constant temperature under the condition that the sterilization temperature is 75 ℃.
Example 2
The difference from example 1 is that rice was showered with sterile water in step S3, and the rest is the same as example 1.
Example 3
The difference from example 2 is that 1 kg of water was mixed with 53g of dietary alkali and stirred uniformly to prepare an alkali solution in step S4, and the rest was the same as in example 2.
Example 4
The difference from example 2 is that 1 kg of water was mixed with 56g of dietary alkali and stirred uniformly to prepare an alkali solution in step S4, and the rest was the same as in example 2.
Example 5
The difference from example 2 is that in step S4, 1 kg of water was mixed with 60g of dietary alkali and stirred uniformly to prepare an alkali solution, and the rest was the same as in example 2.
Example 6
The difference from example 2 is that 1 kg of water was mixed with 70g of dietary alkali and stirred uniformly to prepare an alkali solution in step S4, and the rest was the same as in example 2.
TABLE 2 Process parameters of examples 1-8
Example 7
The difference from example 4 is that 10 kg of water were mixed with 1.4 kg of sucrose in step S5 and stirred to obtain a sugar solution, and the rest was the same as in example 4.
Example 8
The difference from example 4 is that 10 kg of water were mixed with 1.7 kg of sucrose in step S5 and stirred to obtain a sugar solution, and the rest was the same as in example 4.
Example 9
The difference from example 4 is that 10 kg of water was mixed with 2 kg of sucrose in step S5 and stirred uniformly to obtain a sugar solution, and the rest was the same as in example 4.
Example 10
The difference from example 4 is that 10 kg of water was mixed with 3 kg of sucrose in step S5 and stirred uniformly to obtain a sugar solution, and the rest was the same as in example 4.
Example 11
The difference from example 8 is that the spraying amount of the sugar solution in step S5 was 13L, and the rest was the same as example 8.
Example 12
The difference from example 8 is that in step S5, the amount of sugar solution sprayed was 16L, and the rest was the same as example 8.
Example 13
The difference from example 8 is that the spraying amount of sugar solution was 20L in step S5, and the rest was the same as example 8.
TABLE 3 Process parameters of examples 7-13
Example 14
The difference from example 12 is that the sterilization temperature in step S6 is 78 ℃, and the rest is the same as example 12.
Example 15
The difference from example 12 is that the sterilization temperature in step S6 is 80 ℃ and the rest is the same as example 12.
Example 16
The difference from example 10 is that the sterilization temperature in step S6 is 82 ℃, and the rest is the same as example 10.
Example 17
The difference from example 10 is that the sterilization temperature in step S6 was 85 ℃ and the rest was the same as example 10.
Example 18
S1, selecting rice, soaking and cleaning: picking 80 kg of high-quality glutinous rice, soaking the glutinous rice in tap water for 10 hours, taking out the glutinous rice, and elutriating the glutinous rice with the tap water until the filtered water is clear;
s2 steamed rice: flattening the cleaned glutinous rice, then cooking, timing when water vapor is emitted, wherein the cooking time is 20 minutes;
s3 rice sprinkling: spreading the steamed rice, showering the rice by sterile water, and cooling the rice to 28 ℃;
s4 inoculation: putting cooked rice into a fermentation tank, adding 5 kg of rhizopus, 500 kg of raw material water at 20 ℃, 0.22 kg of neotame, 5 kg of Chinese wolfberry and 20 kg of white granulated sugar into the cooled cooked rice while stirring, mixing and stirring uniformly to obtain a blend material, and putting the blend material into the fermentation tank; mixing 1 kg of water with 5.6g of dietary alkali, stirring uniformly to obtain alkali liquor, covering the opening of a fermentation tank with gauze, spraying 5L of alkali liquor on the gauze uniformly, and sealing the fermentation tank through a tank cover;
s5 saccharification and fermentation: placing a fermentation tank in a fermentation chamber with the fermentation temperature of 26 ℃ for constant-temperature fermentation, mixing 10 kg of water and 1.7 kg of sucrose, uniformly stirring to obtain sugar solution, fermenting for 30 hours, opening a tank cover, uniformly spraying 16L of the sugar solution on gauze, covering the tank cover, and sealing the fermentation tank again, wherein the total fermentation time is 45 hours;
s6, subpackaging and sterilizing: and (3) subpackaging and sealing the fermented finished product under the aseptic condition, and sterilizing the subpackaged and sealed product for 35 minutes in a water bath at the constant temperature of 80 ℃.
Example 19
S1, selecting rice, soaking and cleaning: picking 80 kg of high-quality glutinous rice, soaking the glutinous rice in tap water for 20 hours, taking out the glutinous rice, and elutriating the glutinous rice with the tap water until the filtered water is clear;
s2 steamed rice: flattening the cleaned glutinous rice, then cooking, timing when water vapor emerges, wherein the cooking time is 30 minutes;
s3 rice sprinkling: spreading the steamed rice, showering the rice by sterile water, and cooling the rice to 33 ℃;
s4 inoculation: putting cooked rice into a fermentation tank, adding 5 kg of rhizopus, 500 kg of raw material water at 30 ℃, 0.22 kg of neotame, 5 kg of Chinese wolfberry and 20 kg of white granulated sugar into the cooled cooked rice while stirring, mixing and stirring uniformly to obtain a blend material, and putting the blend material into the fermentation tank; mixing 1 kg of water with 5.6g of dietary alkali, stirring uniformly to obtain alkali liquor, covering the opening of a fermentation tank with gauze, spraying 5L of alkali liquor on the gauze uniformly, and sealing the fermentation tank through a tank cover;
s5 saccharification and fermentation: placing the fermentation tank in a fermentation chamber with the fermentation temperature of 32 ℃ for constant-temperature fermentation, wherein the total fermentation time is 50 hours; mixing 10 kg of water and 1.7 kg of sucrose, uniformly stirring to obtain sugar solution, fermenting for 35 hours, opening a tank cover, uniformly spraying 16L of sugar solution on gauze, covering the tank cover, and sealing the fermentation tank again;
s6, subpackaging and sterilizing: and (3) subpackaging and sealing the fermented finished product under the aseptic condition, and sterilizing the subpackaged and sealed product for 40 minutes in a water bath at the constant temperature under the condition that the sterilization temperature is 80 ℃.
TABLE 4 Process parameters of examples 14-19
Example 20
The difference from example 15 is that in step S1, 60 kg of good quality glutinous rice was picked; in step S4, the cooked rice was loaded into a fermentation tank, and 2.5 kg of rhizopus, 400 kg of raw material water at 30 ℃, 0.17 kg of neotame, 3 kg of wolfberry fruits and 10 kg of white granulated sugar were added to the cooled cooked rice while stirring, and mixed uniformly to obtain a blend stock, and the rest was the same as in example 15.
Comparative example
Comparative example 1
In comparison with example 1, in step S4, the blend was placed in a jar, the jar lid was sealed directly to the jar, and the jar mouth was covered with gauze not wetted with alkali solution, the rest being the same as in example 1.
Comparative example 2
In step S5, a sugar solution was not sprayed, as compared with example 1, and the rest was the same as in example 1.
Comparative example 3
In step S6, the sterilization temperature was 90 ℃ as compared with example 1, and the rest was the same as example 1.
Performance test
The sweet fermented glutinous rice prepared in examples 1 to 20 and comparative examples 1 to 3 was sampled and subjected to sensory evaluation according to the standard Q/GLS 0006S-2019. The experimental method is as follows: 69 persons were randomly selected, one group was obtained by 3 persons, the juice color, rice aroma, wine aroma and sour-sweet degree of any one group of the sweet fermented glutinous rice prepared in examples 1 to 19 and comparative examples 1 to 4 were selected for evaluation, and the evaluation results are shown in Table 5,
the sweet fermented glutinous rice prepared in the examples 1 to 20 and the comparative examples 1 to 3 is sent to a sample to be tested, the total number of bacterial colonies is tested according to the national standard GB4789.2-2016, the lead content is tested according to the national standard GB 5009.12-2017 (second method), and the total number of bacterial colonies and the lead content of all products are qualified.
The alcohol content was measured according to national standard GB 5009.225-2016 (first method), the total acid (in terms of lactic acid) was measured according to national standard GB/T13662-2018, the total sugar (in terms of glucose) was measured according to national standard GB/T15038-2006, and the solid content was measured according to national standard GB/T10786-2006, with the results shown in Table 6.
TABLE 5 organoleptic evaluation results of different fermented glutinous rice
TABLE 6 Performance test results for different sweet fermented glutinous rice
The experimental data can be used for obtaining that:
the examples 3-6 show that the preparation of proper alkali liquor can reduce the formation of total acid in the product in the early stage of fermentation and reduce the early-stage acidification of the product, thereby destroying the living environment of bacteria in the early stage of fermentation and reducing the accelerated deterioration of the product caused by the breeding of the bacteria in the early stage of fermentation; based on experimental data, the conditions of example 4 were more optimal.
From examples 7 to 13, it can be seen that the preparation of a suitable sugar solution keeps the yeast growing vigorously in the middle and late stages of fermentation, and makes up for part of the organic acids generated in the early stage of fermentation due to neutralization by the alkaline solution, thereby ensuring the total acid content in the product, simultaneously increasing the acidity of the product in the taste, improving the taste of the product, and further improving the customer satisfaction, and from the experimental data, the conditions of example 12 are more excellent.
From examples 14 to 17, it can be seen that the sterilization in a constant temperature water bath at 80 ℃ for 40 minutes not only sterilizes the packaged fermented glutinous rice but also maintains the original flavor and taste of the fermented glutinous rice.
The arrangement of the comparative example 1 shows that the gauze which is not wetted by the alkali liquor is used for covering the opening of the tank before fermentation and sealing, and the sugar liquor is sprayed only in the middle and later stages of fermentation, so that the total acid content in the product is greatly increased, and the product is acidified. As can be seen from the arrangement of the comparative example 2, the alkali liquor is only added before the sealed fermentation, but the sugar liquor is not sprayed in the middle and later stages of the fermentation, so that the taste of the product is poor. It can be seen from the arrangement of comparative example 3 that the sterilization temperature is too high, which has a great influence on the flavor of the product, especially the taste of wine.
The present embodiment is only for explaining the present invention, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. The preparation process of the sweet wine is characterized by comprising the following steps of:
s1, selecting rice, soaking and cleaning: selecting high-quality glutinous rice, soaking the glutinous rice in tap water for 10-20 hours, taking out the glutinous rice, and washing the glutinous rice with tap water until the filtered water is clear;
s2 steamed rice: flattening the cleaned glutinous rice, then cooking, timing when steam comes out, wherein the cooking time is 20-30 minutes;
s3 rice sprinkling: spreading the steamed rice, showering the rice by water, and cooling the rice to 28-33 ℃;
s4 inoculation: putting the rice into a fermentation tank, adding rhizopus, 20-30 ℃ raw material water, neotame, medlar and white granulated sugar into the cooled rice while stirring, wherein the mass of the rhizopus is 0.5-1% of that of the glutinous rice, uniformly mixing and stirring to prepare a blend, putting the blend into the fermentation tank, covering the opening of the fermentation tank with gauze, uniformly spraying alkali liquor on the gauze, and sealing the fermentation tank through a tank cover;
s5 saccharification and fermentation: fermenting the fermentation tank at a constant temperature of 26-32 ℃ until 30-35 h, opening the tank cover, uniformly spraying sugar solution on the gauze, covering the tank cover, and sealing the fermentation tank again; the total fermentation time is 45-50 hours;
s6, subpackaging and sterilizing: subpackaging and sealing the fermented finished product under the aseptic condition, and sterilizing the subpackaged and sealed product for 35-40 minutes at the sterilization temperature of 75-85 ℃.
2. The process of claim 1, wherein in step S3, the rice is showered with sterile water.
3. The process of claim 2, wherein in step S4, the lye is prepared as follows: mixing water and edible alkali according to the mass ratio of 100:5-6, and stirring uniformly.
4. The process of claim 3, wherein the sugar solution is prepared as follows in step S5: mixing and stirring water and cane sugar uniformly according to the mass ratio of 10: 1-2.
5. The process of claim 4, wherein the sugar solution is sprayed in an amount of 10L-20L in step S5.
6. The process of claim 5, wherein the sweet wine is sterilized in step S6 by constant temperature sterilization in water bath at a sterilization temperature of 78-82 ℃.
7. The process for preparing a sweet wine according to any one of claims 1 to 6, wherein the step S4 comprises the following components in parts by weight: 400 portions of water, 60 to 80 portions of glutinous rice, 3 to 5 portions of medlar, 0.17 to 0.22 portion of neotame and 10 to 20 portions of white granulated sugar.
8. A sweet fermented glutinous rice, which is produced by the process for producing a sweet fermented glutinous rice according to any one of claims 1 to 7.
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| CN113475671A (en) * | 2021-06-17 | 2021-10-08 | 旺苍县木门醪糟有限公司 | Fermented glutinous rice preparation process |
| CN113502201A (en) * | 2021-07-28 | 2021-10-15 | 旺苍县木门醪糟有限公司 | Yellow tea rice wine making process |
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