CN1292063C - Turnip wine and preparing method thereof - Google Patents
Turnip wine and preparing method thereof Download PDFInfo
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- CN1292063C CN1292063C CN 200310111372 CN200310111372A CN1292063C CN 1292063 C CN1292063 C CN 1292063C CN 200310111372 CN200310111372 CN 200310111372 CN 200310111372 A CN200310111372 A CN 200310111372A CN 1292063 C CN1292063 C CN 1292063C
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Abstract
The present invention provides a radish wine as a new drink, which has rich nutrition and can satisfy the health care requirements of consumers and a preparation method thereof. The radish wine is prepared from the raw materials of the following part by weight: 45 to 50 parts of rice, 200 to 250 parts of radish juice, 12 to 15 parts of honey and 0.4 to 0.5 part of fresh material fermentation strain. After water is added to the rice for cleaning the rice through swill, the rice is jointly fermented with other raw materials, and the radish wine is prepared. The drinkable radish wine of the present invention has the advantages of bright color, palateful wine body and medium mouth feel and has the effects of guiding qi downward, promoting digestion, relieving cough, removing sputum, removing dryness, promoting fluid, dissipating blood stasis, removing toxicity, preventing cancers, reducing blood pressure, reducing blood fat, etc., and the drinkable radish wine maintains the nutrient components and the unique spicy odor of radishes. The radish wine as a new drink has the advantages of fruit wines, spirits and fermented yellow wines, and compared with distilled spirits, the radish wine as a new drink has no stimulation to human bodies and simple production technology reduced by about 70%. Compared with fruit wines, the radish wine as a new drink has low cost reduced by about 30%. Compared with yellow wines, the radish wine as a new drink is easy to store.
Description
Technical field
The present invention relates to a kind of with the radish juice be main raw material fermentation make drink wine and manufacture method thereof.
Background technology
Wine is a kind of drink that China people like, fruit wine, liquor, fermentation yellow rice wine etc. are arranged, and liquor is higher because of its alcohol number of degrees, and the impariment of the liver that easily injures one's stomach of drink brings infringement for people's health, and complex manufacturing: fruit wine, though nutritious, its cost is higher; The fermentation yellow rice wine is influenced by raw material, container, air, temperature etc. more, and it is more that assorted bacterium is infected chance, should not store.
Radish is one of main vegetable variety of China, is called popular genseng by people, and all there is plantation in south, the north.The contained vitamins C of radish is higher 8～10 times than pears and apple, also contains protein, carbohydrate, inorganic salt, vitamins B
1, B
2, calcium, phosphorus, iron and amylase, glycosides enzyme, oxydase, catalase, mustard seed wet goods various human body essential element.Radish is that China is used for one of fruit and vegetable varieties that Chinese medicine cures the disease the earliest, it have pleasantly help digestion, relieving cough and reducing sputum, remove the dry effects such as stasis of blood detoxifcation, anti-cancer, step-down, lipopenicillinase of promoting the production of body fluid, loose.At present, still not having a kind of is the drink appearance of raw material production with the radish.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, new drink radish wine that can satisfy consumer healthcare's needs.
Another object of the present invention is to provide the manufacture method of above-mentioned radish wine.
Technical program of the present invention lies in this radish wine with following proportioning raw materials (weight part): rice, 45～50 parts; Radish juice, 200～250 parts; 12～15 parts of honey; The raw material fermentation bacterial classification, 0.4～0.5 part; After its rice is soaked, ferment formulated with other raw material.
Said rice is glutinous rice, rice, millet.
The said raw material fermentation bacterial classification of the present invention is (weight %): koji for uncooked material 50%, yellow mould bent 30%, bent 20% composite the forming of head mold.
The manufacture method of radish wine of the present invention is:
1. choosing fresh, clean, the rotten radish that do not have to go rotten puts into juice extractor and squeezes the juice stand-by;
2. select for use the rice that matter is soft, starch content is high, water content is low, nothing is gone rotten damages by worms to soak at normal temperatures 15-24 hour, add water logging rice degree and require the grain of rice complete and rice is crisp, pinch a grain of rice powdering with finger, water-intake rate is 25～35%, after soaking well, will soak good rice water and dash pouring totally;
3. radish juice, honey, raw material fermentation bacterial classification and immersion are dashed the clean rice of pouring and are put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 28 ± 3 ℃, under 28～35 ℃ of room temperatures, carry out diastatic fermentation, drive rake after 24 hours and stir once, four harrow afterwards not restir, and whole fermentation period is 12～18 days:
4. clear liquid is got in the mash squeezing, clarification, the sand filtration that ferment and got finished product.
The technical process of making radish wine is: soak rice → drip washing → dress cylinder → add radish juice → add honey → add bacterial classification → stirring → diastatic fermentation → squeezing → clarification → sand filtration → finished product to put in storage.
Elements such as contained microbiotic, formic acid in contained tori seed oil and the honey have effects such as sterilization and disinfection among the Yin Luobu of the present invention, and the bacterium that can prevent from the fermenting process to mix is infected.
The technical indicator of radish wine of the present invention (technical survey sample presentation name is called fruit vegetable yellow wine) is:
1, Oranoleptic indicator:
Color and luster: orange-yellow to isabelline, limpid transparent, the packaging vessel bottom allows small amount of precipitate;
Fragrance: have the distinctive sweet-smelling of radish wine;
Taste: mellow, fresh and sweet tasty and refreshing, free from extraneous odour,
2, physical and chemical index:
Alcoholic strength (20 ℃), % (V/V) 〉=8.0
Total acid (in lactic acid), g/L 6.0～12.0
Total reducing sugar (with glucose meter), g/L 20～60
Amino-acid nitrogen, g/L 〉=0.40
Calcium oxide, g/L≤1.0
Plumbous (in Pb), mg/L≤0.5
Copper (in Cu), mg/L≤5.0
Arsenic (in As), mg/L≤0.5
Total plate count, cfu/ml≤50
Coliform, MPN/100ml≤3
AFB
1, μ g/1≤5
3, sanitary index:
Sanitary index meets fermented wine GB/T2758-1981 regulation.
Radish of the present invention is drunk wine, and color and luster is vivid, and the wine body is mellow, and mouthfeel is moderate, has kept the nutrition of radish and unique pungent smell, have pleasantly help digestion, relieving cough and reducing sputum, remove the dry effects such as stasis of blood detoxifcation, anti-cancer, step-down, lipopenicillinase of promoting the production of body fluid, loose.Long-term drinking can reach skin maintenance, the purpose of get rid of illness strong body, good health and a long life, is that a kind of comparatively ideal fully natural green is drunk wine.
With radish juice is the wine of drinking of main raw material manufacturing, owing to adopted the normal temperature fermentation method, the original local flavor that has kept radish on the wine product, radish wine of the present invention has the advantage of fruit wine, liquor, fermentation yellow rice wine concurrently, compare with distilling liquor, non-stimulated to human body, and production technique is simple, reduces technology about 70%; Compare with fruit wine, its cost is low, reduces cost about 30%: compare with the fermentation yellow rice wine, easily store.
Embodiment
Embodiment 1:
1. choosing fresh, clean, the rotten radish that do not have to go rotten puts into juice extractor and squeezes the juice stand-by;
2. select the polished rice 50Kg that look white, matter is soft, starch content is high, water content is low, nothing is gone rotten and damaged by worms for use, be soaked in water, make it abundant suction, water level exceeds about grain of rice 20cm, soaks at normal temperatures 22 hours, adds water logging rice degree and requires the grain of rice complete and rice is crisp, pinch grain of rice powdering with finger, water-intake rate is 31%, soak good after, will soak good rice water dash drench clean;
3. radish juice 200Kg, honey 12.5Kg, raw material fermentation bacterial classification 0.5Kg and immersion are dashed the clean rice of pouring and are put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 30 ℃, under 28～35 ℃ of room temperatures, carry out diastatic fermentation, drive rake after 24 hours and stir once, four harrow afterwards not restir, and whole fermentation period is 14 days; (the raw material fermentation bacterial classification is (weight %): koji for uncooked material 50%, yellow mould bent 30%, bent 20% composite the forming of head mold.)
4. clear liquid is got in the mash squeezing, clarification, the sand filtration that ferment and got finished product.
The radish wine of preparation, alcoholic strength (20 ℃), % (V/V) 11.8; Total acid (in lactic acid), g/L9.1; Total reducing sugar (with glucose meter), g/L 46, the equal conformance with standard of technical indicator and sanitary index.
Embodiment 2:
1. choosing fresh, clean, the rotten radish that do not have to go rotten puts into juice extractor and squeezes the juice stand-by;
2. select the quality glutinous rice 50Kg that look white, matter is soft, starch content is high, water content is low, nothing is gone rotten and damaged by worms for use, be soaked in water, make it abundant suction, water level exceeds about grain of rice 20cm, soaks at normal temperatures 18 hours, adds water logging rice degree and requires the grain of rice complete and rice is crisp, pinch grain of rice powdering with finger, water-intake rate is 30%, soak good after, will soak good glutinous rice water dash drench clean;
3. radish juice 200Kg, honey 12.5Kg, raw material fermentation bacterial classification 0.45Kg and immersion are dashed the clean glutinous rice of pouring and are put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 28 ℃, under 28～35 ℃ of room temperatures, carry out diastatic fermentation, drive rake after 24 hours and stir once, four harrow afterwards not restir, and whole fermentation period is 18 days; (the raw material fermentation bacterial classification is with embodiment 1)
4. clear liquid is got in the mash squeezing, clarification, the sand filtration that ferment and got finished product.
The radish wine of preparation, alcoholic strength (20 ℃), % (V/V) 13.1; Total acid (in lactic acid), g/L9.3: total reducing sugar (with glucose meter), g/L 43, the equal conformance with standard of technical indicator and sanitary index.
Embodiment 3:
1. choosing fresh, clean, rotten, the higher radish of tori seed oil of do not have going rotten puts into juice extractor and squeezes the juice stand-by;
2. select the quality glutinous rice 50Kg that look white, matter is soft, starch content is high, water content is low, nothing is gone rotten and damaged by worms for use, soaked at normal temperatures 20 hours, adding water logging rice degree requires the grain of rice complete and rice is crisp, pinch grain of rice powdering with finger, water-intake rate is 32%, after soaking well, will soak good glutinous rice water and dash pouring totally;
3. radish juice 250Kg, honey 15Kg, raw material fermentation bacterial classification 0.5Kg and immersion are dashed the clean glutinous rice of pouring and are put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 25 ℃, under 28～35 ℃ of room temperatures, carry out diastatic fermentation, drive rake after 24 hours and stir once, four harrow afterwards not restir, and whole fermentation period is 18 days; (the raw material fermentation bacterial classification is with embodiment 1)
4. clear liquid is got in the mash squeezing, clarification, the sand filtration that ferment and got finished product.
The radish wine of preparation, alcoholic strength (20 ℃), % (V/V) 12.5: total acid (in lactic acid), g/L10.9; Total reducing sugar (with glucose meter), g/L 46, the equal conformance with standard of technical indicator and sanitary index.
Embodiment 4:
1. choosing fresh, clean, the rotten radish that do not have to go rotten puts into juice extractor and squeezes the juice stand-by;
2. select that matter is soft, starch content is high, water content is low for use, do not have the high-quality millet 45Kg that goes rotten and damage by worms, soaked at normal temperatures 24 hours, add water logging rice degree and require the grain of rice complete and rice is crisp, pinch grain of rice powdering with finger, water-intake rate is 25%, soak good after, will soak good millet water dash drench clean:
3. radish juice 250Kg, honey 14Kg, raw material fermentation bacterial classification 0.5Kg and immersion are dashed the clean millet of pouring and are put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 31 ℃, under 28～35 ℃ of room temperatures, carry out diastatic fermentation, drive rake after 24 hours and stir once, four harrow afterwards not restir, and whole fermentation period is 12 days; (the raw material fermentation bacterial classification is with embodiment 1)
4. clear liquid is got in the mash squeezing, clarification, the sand filtration that ferment and got finished product.
The radish wine of preparation, alcoholic strength (20 ℃), % (V/V) 8.1: total acid (in lactic acid), g/L 11.0: total reducing sugar (with glucose meter), g/L 42, the equal conformance with standard of technical indicator and sanitary index.
Claims (3)
1, a kind of radish wine is characterized in that: this radish wine is with following materials of weight proportions: 45～50 parts in rice; 200～250 parts of radish juice; 12～15 parts of honey; 0.4～0.5 part of raw material fermentation bacterial classification;
After rice soaked, ferment formulated with other raw material;
Said raw material fermentation bacterial classification is with following weight proportion: koji for uncooked material 50%, yellow mould bent 30% and bent 20% composite the forming of head mold.
2, radish wine according to claim 1 is characterized in that: said rice is glutinous rice, rice or millet.
3, the manufacture method of the described radish wine of a kind of claim 1 is characterized in that:
1. choosing fresh, clean, the rotten radish that do not have to go rotten puts into juice extractor and squeezes the juice stand-by;
2. select that matter is soft, starch content is high, water content is low for use, do not have the rice that goes rotten and damage by worms, soaked at normal temperatures 15-24 hour, add water logging rice degree and require the complete and rice shortcake of the grain of rice, pinch grain of rice powdering with finger, water-intake rate is 25～35%, soak good after, will soak good rice water dash drench clean;
3. radish juice, honey, raw material fermentation bacterial classification and immersion are dashed the clean rice of pouring and put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 28 ± 3 ℃, under 28～35 ℃ of room temperatures, carry out diastatic fermentation, drive rake after 24 hours and stir once, four harrow afterwards not restir, and whole fermentation period is 12～18 days;
Said raw material fermentation bacterial classification is with following weight proportion: koji for uncooked material 50%, yellow mould bent 30% and bent 20% composite the forming of head mold;
4. clear liquid is got in the mash squeezing, clarification, the sand filtration that ferment and got finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310111372 CN1292063C (en) | 2003-11-10 | 2003-11-10 | Turnip wine and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310111372 CN1292063C (en) | 2003-11-10 | 2003-11-10 | Turnip wine and preparing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1552837A CN1552837A (en) | 2004-12-08 |
| CN1292063C true CN1292063C (en) | 2006-12-27 |
Family
ID=34336064
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200310111372 Expired - Fee Related CN1292063C (en) | 2003-11-10 | 2003-11-10 | Turnip wine and preparing method thereof |
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| CN (1) | CN1292063C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106947655A (en) * | 2017-02-23 | 2017-07-14 | 河南牧业经济学院 | A kind of yeast-making technology and its wine-making technology |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637320B (en) * | 2013-12-19 | 2016-04-27 | 顾晓庆 | Radish juice vinegar beverage and processing method |
| CN106701415A (en) * | 2016-12-20 | 2017-05-24 | 潜山县天柱山糯米封缸酒业有限公司 | Peach blossom beauty-maintaining cylinder sealing wine and brewing method of peach blossom beauty-maintaining cylinder sealing wine |
| CN113943622A (en) * | 2021-09-13 | 2022-01-18 | 天津农学院 | Preparation method of novel fruit and vegetable wine product fermented by taking radishes and various fruits as raw materials |
| CN115491272A (en) * | 2022-10-24 | 2022-12-20 | 中国农业科学院麻类研究所 | Preparation method of dual-purpose characteristic-free spicy fresh radish juice fermentation base liquid with peel and product thereof |
-
2003
- 2003-11-10 CN CN 200310111372 patent/CN1292063C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106947655A (en) * | 2017-02-23 | 2017-07-14 | 河南牧业经济学院 | A kind of yeast-making technology and its wine-making technology |
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| Publication number | Publication date |
|---|---|
| CN1552837A (en) | 2004-12-08 |
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