CN1203271A - Solid rice wine paste - Google Patents
Solid rice wine paste Download PDFInfo
- Publication number
- CN1203271A CN1203271A CN98113592A CN98113592A CN1203271A CN 1203271 A CN1203271 A CN 1203271A CN 98113592 A CN98113592 A CN 98113592A CN 98113592 A CN98113592 A CN 98113592A CN 1203271 A CN1203271 A CN 1203271A
- Authority
- CN
- China
- Prior art keywords
- rice wine
- rice
- normal juice
- sticky
- white sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 36
- 239000007787 solid Substances 0.000 title claims abstract description 8
- 241000209094 Oryza Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 238000007654 immersion Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 238000009423 ventilation Methods 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 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 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 241000233866 Fungi Species 0.000 claims description 3
- 244000242564 Osmanthus fragrans Species 0.000 claims description 3
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 206010013786 Dry skin Diseases 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000007790 solid phase Substances 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 claims 1
- 230000035764 nutrition Effects 0.000 claims 1
- 239000008187 granular material Substances 0.000 abstract description 2
- 102000036770 Islet Amyloid Polypeptide Human genes 0.000 abstract 1
- 108010041872 Islet Amyloid Polypeptide Proteins 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
A solid rice wine is made up of glutinous rice through immersion, gelatinizing, mixing with yeast, fermenting to obtain rice wine, addition of broken white granular sugar and parched glutinous rice flour and malt amylin, mixing, shaping, vacuum or ventilation drying, and pulverization, in special granule crusher, and features low cost, long fresh-keeping period (more than 12 months), and rich nutrients.
Description
The invention belongs to the rice wine foodstuff.
Xiaogan rice wine is the special product of Hubei Xiaogan, with a long history, its local flavor is pure, mouthfeel is soft, delicate fragrance is pure just, nutritious, contain multiple amino acids, trace element that needed by human body is wanted, as adding white fungus, sweet osmanthus, bright egg, red date etc. therein, then have more brain tonic, strengthening the spleen and stomach, the meridian dredging, live through effect such as invigorating blood circulation, but and its summer relieving summer-heat, winter can dispel cold, thereby enjoy great prestige both at home and abroad.
Xiaogan rice wine includes Normal juice rice wine, clear soup rice wine and sticks with paste soup rice wine.Normal juice rice wine is with glutinous rice screening and removing impurities, cleaning, immersion, gelatinization, cools off, mixes products obtained therefrom behind song, the heat-preservation fermentation.Clear soup rice wine is that Normal juice rice wine is boiled gained with boiling water.Stick with paste soup rice wine and then be sticky rice flour added to boil in the cold water and add a small amount of Normal juice rice wine again behind the paste and form.
Traditional Xiaogan rice wine is not produced in batches, can not find a good sale in, preservation period is short, Normal juice rice wine winter the longest can only two weeks, then only 3 days summer.For rice wine is found a good sale in, produce the tinned rice wine of Three piece Can in recent years.It is that Normal juice rice wine is added 5-8 water doubly, and the white sugar boiling sterilization adds can behind the auxiliary material again, seals, behind 98 ℃ of-105 ℃ of following high-temperature sterilizations product.Though the problem that it has solved mass production, can find a good sale in is that the tinned form of Three piece Can exists following problem because of what adopt:
1, Three piece Can scent of has directly influenced the local flavor of rice wine.
2, Bottling Line investment is big, cost is high, Three piece Can with after can not reclaim so that price height, the human consumer is difficult to bear.
3, clear soup shape fresh keeping time is short, a six months.
The objective of the invention is at the problems referred to above, aim to provide a kind of small investment of production equipment, have multiple packaged form, production cost is low, price is low, fresh keeping time length, free from extraneous odour, tasty solid rice wine paste.
The implementation of the object of the invention is, solid rice wine paste is glutinous rice to be mixed the sticky rice flour that adds dextrin, white sugar in the Normal juice rice wine of song, fermentation gained, fries after screening and removing impurities, immersion, cleaning, gelatinization, cooling, and the weight ratio % of each several part is:
Rice wine Normal juice 30-35 maltodextrin 10-15
Sticky rice flour 10-15 white sugar surplus places in the horizontal dough mixer mixes, mixing is stirred and made water content is 15-18%, and be shaped to the thick single-size of 1cm, put in the drip pan, in 80 ℃ of following vacuum-dryings or the ventilation 40 ℃ of dryings of heating, pulverize the solid phase prod of postcooling gained again with grains dedicated pulverizer.
Sticky rice flour is to fry with the glutinous rice screening and removing impurities, after soaking, draining, and pulverizes the sticky rice flour of 60 mesh sieve gained again.White sugar also needs to adopt after pulverizing 60 mesh sieves again.
The Normal juice rice wine that the present invention will do by traditional technology; with common horizontal dough mixer, produce the grains dedicated machine of solid granulates beverage etc. etc.; adding maltodextrin, white sugar, sticky rice flour are produced solid rice wine paste; facility investment is few; production cost is low; product can be with multiple packaged form such as bottled, that plastics are packed, big volume iron is listened, and Packing Fee is low, the product price is low, and the human consumer receives easily.This rice wine paste is freshness-retained more than 12 months, instant-drink, and it has kept the peculiar flavour of traditional paste soup rice wine, and is nutritious, tasty.Have more health-care effect as adding sweet osmanthus, white fungus, red date, bright egg etc. therein.
Claims (4)
1, solid rice wine paste, be the Normal juice rice wine of glutinous rice being mixed song, fermentation gained after screening and removing impurities, immersion, cleaning, gelatinization, cooling, it is characterized in that it being the sticky rice flour that adds maltodextrin, white sugar in Normal juice rice wine, fry, the weight ratio % of each several part is:
Rice wine Normal juice 30-35 maltodextrin 10-15
Sticky rice flour 10-13 white sugar surplus places in the horizontal dough mixer mixes, mixing is stirred and made water content is 15-18%, and be shaped to the thick single-size of 1cm and place drip pan, in 80 ℃ of following vacuum-dryings or the ventilation 40 ℃ of dryings of heating, pulverize the solid phase prod of postcooling gained again with grains dedicated pulverizer.
2, rice wine according to claim 1 is characterized in that sticky rice flour is that glutinous rice screening and removing impurities, immersion are fried after draining, and pulverized the sticky rice flour of 60 mesh sieve gained again.
3, rice wine according to claim 1 is characterized in that white sugar added after pulverizing 60 mesh sieves.
4, rice wine according to claim 1 when it is characterized in that mixing, can add sweet osmanthus, white fungus, red date, bright eggs seasoning, nutrition agent in horizontal dough mixer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113592A CN1068045C (en) | 1998-06-11 | 1998-06-11 | Solid rice wine paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113592A CN1068045C (en) | 1998-06-11 | 1998-06-11 | Solid rice wine paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1203271A true CN1203271A (en) | 1998-12-30 |
| CN1068045C CN1068045C (en) | 2001-07-04 |
Family
ID=5223304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98113592A Expired - Fee Related CN1068045C (en) | 1998-06-11 | 1998-06-11 | Solid rice wine paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1068045C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100396192C (en) * | 2005-06-15 | 2008-06-25 | 福建农林大学 | High-protein and low-sugar series instant koji rice and its preparation method |
| CN102816669A (en) * | 2012-09-01 | 2012-12-12 | 阜阳市蜜香村食品有限公司 | Block rice wine and preparation method thereof |
| CN103642642A (en) * | 2013-12-24 | 2014-03-19 | 孝感一品食品有限责任公司 | Preparation method of solid-liquid dual-phase health-care rice wine |
| CN104212677A (en) * | 2013-05-30 | 2014-12-17 | 罗东华 | Instant rice wine and preparation method |
| CN106722871A (en) * | 2016-12-02 | 2017-05-31 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of fast food type white fungus fermented glutinous rice egg and preparation method thereof |
| CN107653147A (en) * | 2017-09-26 | 2018-02-02 | 武汉东保科技开发有限责任公司 | The preparation method of solid rice wine |
| CN108715790A (en) * | 2018-05-22 | 2018-10-30 | 河南中立生物科技有限公司 | A kind of solid health preserving vinegar and preparation method thereof |
| CN111334387A (en) * | 2018-12-19 | 2020-06-26 | 湖北生龙清米酒股份有限公司 | Brewing type solid rice wine and preparation method thereof |
| CN114711376A (en) * | 2022-05-09 | 2022-07-08 | 湖北生龙清米酒股份有限公司 | Paste soup rice wine and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1026128C (en) * | 1991-12-25 | 1994-10-05 | 唐宗吉 | Preparation method of fruity rice wine |
| CN1069285A (en) * | 1992-07-25 | 1993-02-24 | 广西灌阳县酒厂 | A kind of brewing method of red date sticky rice wine |
| CN1096816A (en) * | 1993-06-21 | 1994-12-28 | 张廷杰 | Delicious and nourishing health rice wine |
-
1998
- 1998-06-11 CN CN98113592A patent/CN1068045C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100396192C (en) * | 2005-06-15 | 2008-06-25 | 福建农林大学 | High-protein and low-sugar series instant koji rice and its preparation method |
| CN102816669A (en) * | 2012-09-01 | 2012-12-12 | 阜阳市蜜香村食品有限公司 | Block rice wine and preparation method thereof |
| CN104212677A (en) * | 2013-05-30 | 2014-12-17 | 罗东华 | Instant rice wine and preparation method |
| CN103642642A (en) * | 2013-12-24 | 2014-03-19 | 孝感一品食品有限责任公司 | Preparation method of solid-liquid dual-phase health-care rice wine |
| CN106722871A (en) * | 2016-12-02 | 2017-05-31 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of fast food type white fungus fermented glutinous rice egg and preparation method thereof |
| CN107653147A (en) * | 2017-09-26 | 2018-02-02 | 武汉东保科技开发有限责任公司 | The preparation method of solid rice wine |
| CN108715790A (en) * | 2018-05-22 | 2018-10-30 | 河南中立生物科技有限公司 | A kind of solid health preserving vinegar and preparation method thereof |
| CN111334387A (en) * | 2018-12-19 | 2020-06-26 | 湖北生龙清米酒股份有限公司 | Brewing type solid rice wine and preparation method thereof |
| CN114711376A (en) * | 2022-05-09 | 2022-07-08 | 湖北生龙清米酒股份有限公司 | Paste soup rice wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1068045C (en) | 2001-07-04 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |