CN1837344A - Sweet rice wine mixed with coffee and preparation process - Google Patents
Sweet rice wine mixed with coffee and preparation process Download PDFInfo
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- CN1837344A CN1837344A CN 200510031366 CN200510031366A CN1837344A CN 1837344 A CN1837344 A CN 1837344A CN 200510031366 CN200510031366 CN 200510031366 CN 200510031366 A CN200510031366 A CN 200510031366A CN 1837344 A CN1837344 A CN 1837344A
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Abstract
The invention discloses a coffee sweet arack and preparing technology, which is characterized by the following: mixing sweet arack and coffee according to the rate of 3:1-300:1; fermenting; filtering; deslagging; moulding; proceeding the first time sterilizing disposal; stirring; disposing through microwave; proceeding the second time sterilizing disposal.
Description
Technical field
The present invention relates to a kind of sweet wine series products and preparation technology thereof, specifically is sweet rice wine mixed with coffee and preparation technology thereof.
Background technology
Sweet wine (being commonly called as the sub-wine in lake) has manual production history in several thousand.Because it is a kind of pure natural fumet wine, mouthfeel is good, nutritious, is subjected to liking of common people deeply.But for a long time, rice wine is to produce according to a kind of traditional technology always, but there is the problem that can't kill and limit yeast continuation fermentation in the rice wine in this production technique, the sweet wine of producing like this, when temperature more than 20 ° the time, several days even several hours will souring, become bitter, can't drink, if contacted airborne bacterium, will soon continue fermentation, not only the quality guaranteed period lacks, and more can not be harmonious with other material, so it is impossible basically to develop the rice wine series products of other taste.Along with growth in the living standard, people are increasing to the sweet wine demand of different taste, develop other taste and have winter, the sweet wine product that can both drink summer and the sweet wine series products of leisure function, are the problem of pendulum in face of ours.
Summary of the invention
The technical problem to be solved in the present invention is: at above-mentioned technological deficiency, purpose of the present invention just provides a kind of sweet rice wine mixed with coffee and preparation technology thereof, the nutrition and the taste of sweet wine have not only been enriched, but also solved saccharomycetic continuation fermentation problem in the rice wine, make that the quality guaranteed period of rice wine is elongated, and the product that rice wine can only be drunk winter becomes all has rice wine to drink throughout the year, greatly to satisfy the demands of consumers.
Solving the technical scheme that technical problem of the present invention adopts is: sweet rice wine mixed with coffee provided by the invention is to be blent by sweet wine and coffee to form, and wherein the ratio of blending of sweet wine and coffee is 3: 1-300: 1.
The preparation technology of a kind of sweet rice wine mixed with coffee provided by the invention, be sweet wine by fermentation, after technological processs such as filtration, slagging-off make the typing sweet wine, carry out the high-temperature sterilization treatment first time, then with coffee in 3: 1-300: 1 ratio is blended in the sweet wine, carry out high-speed stirring, sweet wine and coffee are merged mutually, and then utilize microwave treatment, canning sealing carries out the high-temperature disinfection treatment second time again after the microwave treatment.
Beneficial effect of the present invention: in sweet rice wine mixed with coffee of the present invention, owing in the single sweet wine of tradition, add coffee again, not only increased the nutritive ingredient of sweet wine, and enriched the kind of sweet wine, rice wine was drunk product and was become and drink product throughout the year winter, the market of rice wine enlarges more, and is convenient all kinds of drunk by people.
In the preparation technology of sweet rice wine mixed with coffee provided by the invention, by fermentation, filter, after technological processs such as slagging-off are made the typing sweet wine, sweet wine after the typing is carried out the high-temperature sterilization treatment first time, to kill the assorted bacterium of the major part of removing sweet wine, adding coffee-juice again blends, stirring is fully merged it, microwave treatment again, just do not destroy the protein of rice wine from the inner kill yeast bacterium of yeast, thereby stoped saccharomycetic continuation fermentation, the original local flavor that keeps sweet wine, like this sweet rice wine mixed with coffee just can not work as temperature will souring in several days even several hours more than 20 °, become bitter, can't drink, thereby make that the quality guaranteed period of sweet rice wine mixed with coffee is elongated, the formation product comes into the market, greatly to satisfy the demands of consumers.
Embodiment:
Select the distiller's yeast that to ferment after the quality glutinous rice boiling to put into and mix thoroughly, go in the big watt of box to ferment 15-30 days, make the wine base, wine base and high-quality [underground spring are in 1: 6-1: fermentation 24-48 hour that has high input in the earthen basin of 20 ratio, mix small amount of albumen sugar again, in thick dose wait raw material to mix thoroughly, be ground into the rice wine slurry of 0.1 μ m-0.001 μ m again with high speed homogenization, waterproof stainless steel water pump is put into rice wine, there is the filtering net of multilayer 0.001 μ m the water pump ingress, utilize the pressure that draws water of water pump to filter rice wine, removing the impurity in the rice wine, the typing sweet wine.Stop rice wine to continue the processing of fermentation to the typing sweet wine then.Be about to finalize the design sweet wine through 80 degree-120 degree high-temperature boilings first time, the time is processing in 1-20 minute, to kill the assorted bacterium of the major part of removing in the rice wine; Then coffee is converted a little mineral water and was boiled 1-30 minute, blend through high-shear homogenizer again, remove coffee grounds with the filtering net of 0.01 μ m, behind the coffee-juice with sweet wine and coffee-juice in 3: 1-300: 1 ratio blends into sweet rice wine mixed with coffee.Carry out microwave treatment again, available microwave tube or microwave box irradiation 5-50 minute, concrete irradiation time is regulated according to what, the size of power of capacity.Thereby reach the protein that does not destroy from the inner kill yeast bacterium of yeast the rice wine, stop yeast to continue the purpose of fermentation.In order to reach longer fresh-keeping, the quality guaranteed period, carry out the high-temperature disinfection treatment second time behind the sweet rice wine mixed with coffee canning sealing after the microwave treatment again, be about to sweet rice wine mixed with coffee after the microwave treatment and pack in the vial of 250ml-600ml or other container and sealing, put into 100 degree-200 degree boiling water or steam then and boil 5-50 minute disinfection.Sweet rice wine mixed with coffee and airborne assorted bacterium are thoroughly isolated, make the quality of product more safe and reliable in the quality guaranteed period.
Sweet rice wine mixed with coffee provided by the invention and preparation technology thereof change the single product of traditional sweet rice wine The defective of kind and taste, winter, drink became four seasons drink, the sweet rice wine mixed with coffee of making, nutrition Abundant, mouthfeel is good, and is suitable all kinds of drunk by people, the coffee that process preparation technology of the present invention makes Sweet rice wine, so that the long shelf-life of sweet rice wine mixed with coffee, and can produce various packing that has The sweet rice wine series products, and make the product introduction domestic and international market, greatly satisfy consumer's need Ask. Sweet rice wine mixed with coffee through after the processing of the present invention through national technology for detection, reaches fully State health standards, the shelf-life can reach about 1 year.
Claims (5)
1, a kind of sweet rice wine mixed with coffee is characterized in that being blent by sweet wine and coffee and forms.
2, sweet rice wine mixed with coffee according to claim 1, the ratio of blending that it is characterized in that sweet wine and coffee is 3: 1-300: 1.
3, a kind of preparation technology of sweet rice wine mixed with coffee, it is characterized in that sweet wine by fermentation, after technological processs such as filtration, slagging-off make typing rice wine, carry out the high-temperature sterilization treatment first time, then with coffee in 3: 1-300: 1 ratio is blended in the sweet wine, carry out high-speed stirring, just sweet wine and coffee merge mutually, and then utilize microwave treatment, and canning sealing carries out the high-temperature disinfection treatment second time again after the microwave treatment.
4, the preparation technology of sweet rice wine mixed with coffee according to claim 3 is characterized in that the temperature of High Temperature Sterilization is 80 degree-120 degree Celsius for the first time, and the time is 1-20 minute.
5, the preparation technology of sweet rice wine mixed with coffee according to claim 3 is characterized in that high-temperature disinfection treatment for the second time is in the boiling water of 100-200 degree or steam boiling 5-50 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510031366 CN1837344A (en) | 2005-03-25 | 2005-03-25 | Sweet rice wine mixed with coffee and preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510031366 CN1837344A (en) | 2005-03-25 | 2005-03-25 | Sweet rice wine mixed with coffee and preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1837344A true CN1837344A (en) | 2006-09-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510031366 Pending CN1837344A (en) | 2005-03-25 | 2005-03-25 | Sweet rice wine mixed with coffee and preparation process |
Country Status (1)
| Country | Link |
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| CN (1) | CN1837344A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102424791A (en) * | 2011-12-31 | 2012-04-25 | 礼广辉 | Nutritional wine and preparation method thereof |
| CN103232929A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Healthcare rice wine containing hawthorn fruits and coffee, and preparation method thereof |
| CN103232922A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Healthcare rice wine containing cashews and coffee, and preparation method thereof |
| CN103229936A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Healthcare rice wine containing logan and coffee, and preparation method thereof |
| CN103242998A (en) * | 2013-03-29 | 2013-08-14 | 孟磊 | Rice wine with kelp and coffee flavours and preparation method of rice wine |
| CN104450441A (en) * | 2014-11-18 | 2015-03-25 | 马鞍山市心洲葡萄专业合作社 | Milk wine containing strawberry and sweet-scented osmanthus |
| CN105002073A (en) * | 2015-07-27 | 2015-10-28 | 广西丹泉酒业有限公司 | Rice wine blending method |
-
2005
- 2005-03-25 CN CN 200510031366 patent/CN1837344A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102424791A (en) * | 2011-12-31 | 2012-04-25 | 礼广辉 | Nutritional wine and preparation method thereof |
| CN103232929A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Healthcare rice wine containing hawthorn fruits and coffee, and preparation method thereof |
| CN103232922A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Healthcare rice wine containing cashews and coffee, and preparation method thereof |
| CN103229936A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Healthcare rice wine containing logan and coffee, and preparation method thereof |
| CN103242998A (en) * | 2013-03-29 | 2013-08-14 | 孟磊 | Rice wine with kelp and coffee flavours and preparation method of rice wine |
| CN103232929B (en) * | 2013-03-29 | 2014-05-14 | 孟磊 | Healthcare rice wine containing hawthorn fruits and coffee, and preparation method thereof |
| CN104450441A (en) * | 2014-11-18 | 2015-03-25 | 马鞍山市心洲葡萄专业合作社 | Milk wine containing strawberry and sweet-scented osmanthus |
| CN105002073A (en) * | 2015-07-27 | 2015-10-28 | 广西丹泉酒业有限公司 | Rice wine blending method |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20060927 |