CN103710199A - Brewing method for tomato-glutinous rice light sparkling wine beverage - Google Patents
Brewing method for tomato-glutinous rice light sparkling wine beverage Download PDFInfo
- Publication number
- CN103710199A CN103710199A CN201210368593.8A CN201210368593A CN103710199A CN 103710199 A CN103710199 A CN 103710199A CN 201210368593 A CN201210368593 A CN 201210368593A CN 103710199 A CN103710199 A CN 103710199A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- tomato
- brewing method
- water
- fruit wine
- 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.)
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 31
- 235000009566 rice Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000015040 sparkling wine Nutrition 0.000 title claims abstract description 13
- 235000013361 beverage Nutrition 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 30
- 241000209094 Oryza Species 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 15
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 6
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 6
- 241000227653 Lycopersicon Species 0.000 claims abstract 8
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 238000000151 deposition Methods 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 238000004064 recycling Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000002351 wastewater Substances 0.000 abstract description 2
- 239000002244 precipitate Substances 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000779 smoke Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 description 22
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000000470 constituent Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a brewing method for a tomato-glutinous rice light sparkling wine beverage. The brewing method comprises the following steps of (1) selecting raw materials; (2) washing the glutinous rice clean; draining water thoroughly; and heating to steam the glutinous rice into cooked rice; (3) adding yeast into the cooked glutinous rice and stirring uniformly; (4) adding clean water according to a weight percentage in raw material components, sealing and fermenting; (5) taking out tomatoes according to proportions and smashing all the tomatoes into paste; (6) fermenting for 10-30 hours; loading the smashed tomatoes in the step (5) into a container; stirring thoroughly and uniformly and sealing the container for 25-70 days; (7) transferring the fermented tomatoes into a pot and filtering precipitates; (8) separating pure clear fruit wine and blending with clean water to required fruit wine concentration, loading the fruit wine into bottles or cans with carbon dioxide gas and sealing the bottles or cans; (9) loading into boxes for sale; and (10) reusing precipitates in the pot. The brewing method for the tomato-glutinous rice light sparkling wine beverage is simple in procedure, convenient for operation and small in investment apparatuses. The production process has no discharge of smoke and wastewater and has no pollution to the environment.
Description
Technical field
The present invention relates to technology and brewing technology, the brewing method of specifically-kind of tomato glutinous rice light sparkling wine beverage.
Background technology
Much there is following deficiency in the brewing method of light sparkling wine now:
1, operation is loaded down with trivial details, complicated, enforcement difficulty is large;
2, in operation, need to heat, temperature is had strict restriction and can increase a lot of equipment and monitoring instrument, instrument like this, take up room large, capital cost is large;
3, because people is be warmed to-fixed temperature, destroy the effective constituent in fruit, thereby reduced the nutrition effect in light sparkling wine;
4, need adapted additive, destroyed the natural sex of fruit conduct-kind of green food;
In production technique, needing increases-and the utility appliance of fixed additive, has strengthened production cost.
Summary of the invention
The object of the invention is design-kind both kept the original effective constituent of tomato, do not need to add any additive, operation is simple, easy to operate, and facility investment is few, the brewing method of the tomato wine that floor space is little.
A kind of brewing method of tomato glutinous rice light sparkling wine beverage is as follows:
1. select raw material: material component weight percent is:
Glutinous rice 20-30
Water 25-35
Tomato 35-55
2. first glutinous rice is eluriated totally, water is filtered dry, and heats and is steamed into ripe meal;
3. the glutinous rice cooking adds yeast to mix thoroughly with the ratio of 0.5-2:100;
4. in the ratio of the weight percent of water in material component, add clean water to seal fermentation up for safekeeping on the basis of the above;
5. by taking out tomato in component, be all broken into oar pasty state:
6. after the fermentation of 10-30 hours, step is smashed to tomato in 5. and stuck with paste and put into its container, stir, seal up for safekeeping 25-70 days;
7. turn cylinder filtering-depositing;
8. isolate pure clear fruit wine liquid and clean water and blend out the tank carbon dioxide gas of bottling after required fruit wine concentration, sealing;
9. vanning warehouse-in is for sale,
10. in cylinder, throw out can return to recycling.
Described yeast is the yeast aspergillus that present people often cook sticky rice wine.
A kind of advantage of brewing method of tomato glutinous rice light sparkling wine beverage is: operation is simple, easy to operate, and investment goods is few, except steaming glutinous rice, all carries out at normal temperatures and pressures; Do not need to add any additive, kept the natural sex of green food; Kept the original beneficiating ingredient of tomato, to beverage, increased new element, in production process, smokeless, non-wastewater discharge, without any pollution, really accomplish zero release to environment, and product is long-term storage at normal temperatures and pressures.
Embodiment
embodiment 1
A kind of brewing method of tomato glutinous rice light sparkling wine beverage is as follows:
1. select raw material: material component weight is kg:
Glutinous rice 20; Water 25; Tomato 55;
2. first glutinous rice is eluriated totally, water is filtered dry, and heats and is steamed into ripe meal;
3. the glutinous rice cooking adds yeast to mix thoroughly with the ratio of 0.5-2:100;
4. in the ratio of the weight percent of water in material component, add clean water to seal fermentation up for safekeeping on the basis of the above;
5. by taking out tomato in component, be all broken into oar pasty state:
6. after the fermentation of 10-30 hours, step is smashed to tomato in 5. and stuck with paste and put into its container, stir, seal up for safekeeping 25-70 days;
7. turn cylinder filtering-depositing;
8. isolate pure clear fruit wine liquid and clean water and blend out the tank carbon dioxide gas of bottling after required fruit wine concentration, sealing;
9. vanning warehouse-in is for sale,
10. in cylinder, throw out can return to recycling.
embodiment 2
A kind of brewing method of tomato glutinous rice light sparkling wine beverage is as follows:
1. select raw material: material component weight is kg:
Glutinous rice 25; Water 30; Tomato 50;
2. first glutinous rice is eluriated totally, water is filtered dry, and heats and is steamed into ripe meal;
3. the glutinous rice cooking adds yeast to mix thoroughly with the ratio of 0.5-2:100;
4. in the ratio of the weight percent of water in material component, add clean water to seal fermentation up for safekeeping on the basis of the above;
5. by taking out tomato in component, be all broken into oar pasty state:
6. after the fermentation of 10-30 hours, step is smashed to tomato in 5. and stuck with paste and put into its container, stir, seal up for safekeeping 25-70 days;
7. turn cylinder filtering-depositing;
8. isolate pure clear fruit wine liquid and clean water and blend out the tank carbon dioxide gas of bottling after required fruit wine concentration, sealing;
9. vanning warehouse-in is for sale,
10. in cylinder, throw out can return to recycling.
embodiment 3
A kind of brewing method of tomato glutinous rice light sparkling wine beverage is as follows:
1. select raw material: material component weight is kg:
Glutinous rice 30 water 35 tomatoes 35
2. first glutinous rice is eluriated totally, water is filtered dry, and heats and is steamed into ripe meal;
3. the glutinous rice cooking adds yeast to mix thoroughly with the ratio of 0.5-2:100;
4. in the ratio of the weight percent of water in material component, add clean water to seal fermentation up for safekeeping on the basis of the above;
5. by taking out tomato in component, be all broken into oar pasty state:
6. after the fermentation of 10-30 hours, step is smashed to tomato in 5. and stuck with paste and put into its container, stir, seal up for safekeeping 25-70 days;
7. turn cylinder filtering-depositing;
8. isolate pure clear fruit wine liquid and clean water and blend out the tank carbon dioxide gas of bottling after required fruit wine concentration, sealing;
9. vanning warehouse-in is for sale,
10. in cylinder, throw out can return to recycling.
Described isolate pure clear fruit wine liquid and clean water to blend out bottling after required fruit wine concentration be to measure its concentration with the existing wine liquid tester of present use, then with clean water, blend out required concentration.
Claims (1)
1. the brewing method of-kind of tomato glutinous rice light sparkling wine beverage, is characterized in that: step is as follows:
1. select raw material: material component weight percent is:
Glutinous rice 20-30
Water 25-35
Tomato 35-55
2. first glutinous rice is eluriated totally, water is filtered dry, and heats and is steamed into ripe meal;
3. the glutinous rice cooking adds yeast to mix thoroughly with the ratio of 0.5-2:100;
4. in the ratio of the weight percent of water in material component, add clean water to seal fermentation up for safekeeping on the basis of the above;
5. by taking out tomato in component, be all broken into oar pasty state:
6. after the fermentation of 10-30 hours, step is smashed to tomato in 5. and stuck with paste and put into its container, stir, seal up for safekeeping 25-70 days;
7. turn cylinder filtering-depositing;
8. isolate pure fruit wine liquid of asking and clean water and blend out the tank carbon dioxide gas of bottling after required fruit wine concentration, sealing;
9. vanning warehouse-in is for sale,
10. in cylinder, throw out can return to recycling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210368593.8A CN103710199A (en) | 2012-09-28 | 2012-09-28 | Brewing method for tomato-glutinous rice light sparkling wine beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210368593.8A CN103710199A (en) | 2012-09-28 | 2012-09-28 | Brewing method for tomato-glutinous rice light sparkling wine beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103710199A true CN103710199A (en) | 2014-04-09 |
Family
ID=50403562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210368593.8A Pending CN103710199A (en) | 2012-09-28 | 2012-09-28 | Brewing method for tomato-glutinous rice light sparkling wine beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103710199A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104893900A (en) * | 2015-06-19 | 2015-09-09 | 许昌学院 | Tomato rice wine and preparation method thereof |
| CN117925346A (en) * | 2022-10-13 | 2024-04-26 | 上海金枫酒业股份有限公司 | Fermented sparkling wine and preparation method thereof |
-
2012
- 2012-09-28 CN CN201210368593.8A patent/CN103710199A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104893900A (en) * | 2015-06-19 | 2015-09-09 | 许昌学院 | Tomato rice wine and preparation method thereof |
| CN117925346A (en) * | 2022-10-13 | 2024-04-26 | 上海金枫酒业股份有限公司 | Fermented sparkling wine and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140409 |