CN100489078C - Process for brewing Japanese sake - Google Patents
Process for brewing Japanese sake Download PDFInfo
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- CN100489078C CN100489078C CNB2006100418624A CN200610041862A CN100489078C CN 100489078 C CN100489078 C CN 100489078C CN B2006100418624 A CNB2006100418624 A CN B2006100418624A CN 200610041862 A CN200610041862 A CN 200610041862A CN 100489078 C CN100489078 C CN 100489078C
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Abstract
The invention relates to a refresh wine making technology that adopts the following steps: marinating, washing and parboiling sticky rice, adding 0.5% distiller's yeast into parboiled rice fermenting for 48hours under 22-25 degree centigrade, cooling to 4-8 degree centigrade and storing for 15 days; adding 50wt% raw wine and two times water and 0.3-0.5% seeding yeast to taking fermenting, after filtering, the raw refresh wine is made; brewing for 6 months under 20 degree centigrade and taking magnetization process, after taking high temperature sterilization process, filtering and pouring into bottles, the product would be made. The invention has good taste, and is clear and transparency.
Description
Technical field
The invention belongs to the fermentation and brewing technology field, be specifically related to the improvement of pure mellow wine making method.
Background technology
Pure mellow wine is a class of yellow rice wine, and the brewing process of the two is basic identical, and its difference only is raw materials used difference, and makes the different of nutritive ingredient and mouthfeel in the product.Pure mellow wine be with the rice for the raw material brew forms because raw material single, make that nutritive ingredient and content of elements are lower in the pure mellow wine, but also make the taste flavor of pure mellow wine and composition relatively stable.Definition to yellow rice wine among the GB GB/T13662-2000 is: with rice, milled glutinous broomcorn millet, wheat, corn etc. is main raw material, through boiling, add song, saccharification, fermentation, squeezing, filter, fry in shallow oil wine, store, blend the brewing wine that forms.Because yellow rice wine adopts the variation of raw material, cause different because of the place of production and consumption habit, multiple local flavor is arranged, its sugar, amino acid and micronutrient levels are higher, and because of the difference of raw material variant.
The pure mellow wine of China has pure mellow wine and the branch of modern pure mellow wine in ancient times.Ancient times, pure mellow wine was the wine product that are exclusively used in sacrifice.When " distinguish the thing of three wine, one says thing wine, and two say former times wine, and three say pure mellow wine ", made such note as " all gift heavenly officials wine just " book, " pure mellow wine, the winter makes the summer and forms.Zheng Sinong says ' pure mellow wine, the wine of sacrifice ' ".Modern pure mellow wine is that the Japanese likes a kind of low alcohol of drinking, and is called Japanese national wine, is Japanese second largest wine kind, is only second to beer.Japanese sake is to be raw material with the rice, is saccharifying agent with rice song or zymin, through fermentation, squeezing, sterilization and the brewing wine of making.The raw material of its pure mellow wine, brewing method and taste all have a lot of something in common with yellow rice wine.Pure mellow wine can be divided into peppery mouthful, several classes of little peppery, neutral, little sweet and sweet type wine by its taste, and this available Japanese oenometer is judged that the wine degree is a negative value, is sweet type wine than water weight person promptly; The wine degree be on the occasion of, be peppery type wine than water the lighter.The wine degree of pure mellow wine is not high, contains rich in amino acid and VITAMIN, light taste.Best consumption temperature is 5～10 ℃.Typical Japanese sake is too light, and sensuously as having only alcohol and water, this is the major cause that typical Japanese sake is difficult to open up markets in China.
Pure mellow wine is to be raw material with smart rice, with Mi Qu, saccharomyces sake, forms through saccharification, fermentation brew.Amino acid is one of important composition in yellow rice wine and the pure mellow wine, not only as nutrition, it also is the precursor of flavour substances and flavour substances in the wine, 1. its contribution to local flavor has, and amino acid itself has senses of taste such as sweet, bitter, puckery mostly, 2. generated the flavour substances higher alcohols by the further metabolism of yeast, 3. generate multiple carbonyl complex by Maillard reaction with sugar.The total amino acid content of yellow rice wine accounts for 2/3 of yellow rice wine total nitrogen at 0.3-0.5%.Pure mellow wine amino acid total content is at 0.15-0.18%, and this is one of two kinds of wine key distinctions.The unique flavor of this class wine, wine degree are low, be the situation of selling well drinks on the world market, but different areas raw material and different technology all can influence the taste and the mouthfeel of low alcohol.In recent years, factory of the several family of China adopts solid state fermentation to produce pure mellow wine, and batch is little, cost is high.
Chinese patent (application number 01131546.6) discloses a kind of prescription and production method of clear wine with very low alcohol content for nutrition and enriching blood.Be to be raw material, soak rice, rice milling song through washing rice, make distiller's yeast, fermentation, squeezing, clarify, blend, making method such as seasoning, painted, storage are prepared from stalk rice, water, Mi Qu, distiller's yeast, multivitamin and trace element, natural pigment; Wherein in system distiller's yeast operation, adopt saccharomyces sake, in blending operation, add multivitamin, trace element and an amount of clean water soluble in water, make ethanol content reduce to 5%, the pure mellow wine after painted filters, sterilizes, and stores at low temperatures to be finished wine in 6-12 month.This pure mellow wine is made distiller's yeast and distiller's yeast in process of production by oneself, and is little to the quality and the local flavor influence of wine; Low-alcoholic is to add the clean water allotment, and ethanol content is low to moderate 5%, adopt blend, seasoning, operation such as painted; cause technology loaded down with trivial details; production cost strengthens, and the production cycle prolongs, simultaneously owing to people in the production process is that the reference mark is more; when carrying out large-scale production; the quality control difficulty increases, than difficult realization stdn, at the external nutritive substance of artificial adding of fermentation later stage; as VITAMIN and trace element, make product be difficult to embody the local flavor of brewing wine.
Chinese patent (application number 00122818.8) discloses a kind of Yellow rice juice wine, this yellow rice wine is that glutinous rice is boiled, have a shower, adding koji and yellow wine yeast at room temperature ferments, fermentation pours wine liquid poor face midway two times, then wine liquid is separated with poor, allocate ageing behind the wine liquid, filtration into wolfberry fruit.It is taked saccharification and wineization to carry out simultaneously causing and is fermented into the low result of power; And productivity is low, makes that vinosity is strong has a surplus, and is salubrious not enough.
Chinese patent (application number 98112461.5) discloses a kind of making method of yellow rice wine, with glutinous rice be that raw material comprises boiling, mixes song, diastatic fermentation etc. makes karusen, be called new wine after the inverted engine, immediately adding slurry (adding the above liquor of 45 degree) after the inverted engine makes the wine degree reach the 38-45 degree, enter the back ferment after 5-10 days, be called wine after the solid-liquid separation, wine and new wine are blent, naturally cooling after being heated to 70-80 ℃ gets finished wine after the solid-liquid separation.This yellow rice wine is that the height after taking saccharification to finish contains sugared wine with dregs unstrained spirits and blends into wine with the wine that soaking in Chinese liquor, back ferment form with new wine; Fermenting process does not become wine, and wine unstrained spirits (process of variable grain wine) is not brought into play, and waste is big, production efficiency is low; The product odor type mixes.
It is loaded down with trivial details that above preparation method and prepared pure mellow wine, yellow rice wine all have technology, should not control, be difficult to embody the local flavor of brewing wine, perhaps the product of producing because of the reason of technology can't embody the characteristic of pure mellow wine or yellow rice wine, as the back of fermenting adds foreign matter and difficult quality and the local flavor that embodies brewing wine of water rectification degree; And saccharification and wine metallization processes are carried out synchronously, because the required condition of two step process differs greatly, certainly will cause demand imbalance between the two, and technological process is difficult to control, very will not cause rotten, souring a little, the fermentation failure; In saccharifying, take the Mashing process of beer, will lose the characteristic of distinctive contribution to wine quality and nutrition in the yellow rice wine saccharification.
Summary of the invention
Purpose of the present invention just provides a kind of pure mellow wine making method that is rich in amino acid and VITAMIN, has excellent health functions.This technology has that technology is simple, operation easily, advantage with low cost.Use this explained hereafter the light beige of pure mellow wine color and luster, limpid transparent, glossy, taste is clearly pure, the soft sweet-smelling of fruit rice compound of tool typical case fermentative production, mouthfeel is far away, unique flavor.
The concrete scheme of the pure mellow wine making method that the present invention proposes is:
Select first-class glutinous rice for use, through soaking, clean the back boiling, in steaming meter, add 0.5% distiller's yeast by weight and mix 22 ℃～25 ℃ of environment bottom fermentations saccharification 48 hours thoroughly; Glutinous rice after the saccharification is cooled to 4～8 ℃ to be preserved 15 days; By 50% of glutinous rice weight add living wine (living wine be preceding once by this technology fermentation obtain without the new wine of ageing), add the water (water quality requirement is a clean water) of two times of Mi Chongliang and the distiller's yeast of total substrate weight 0.3-0.5% again, carry out brewer yeast fermentation 20 days, filter the back the raw material pure mellow wine, ageing is 6 months below 20 ℃, magnetizes processing simultaneously; After Ultra High Temperature Short Time is handled, filter the can pure mellow wine that gets product.
Among the present invention the glutinous rice after the saccharification carried out 4～8 ℃ of low temperature saccharification aftertreatments of 15 days.Distiller's yeast of the present invention can be wine yeast (as the Angel wine yeast of Hubei Angel Yeast stock company production), and its fermentation condition (as temperature) is operated control routinely and can be finished.Importantly magnetization is handled and can be adopted magnet or electromagnetic mode among the present invention, and it is comparatively economical to adopt alnico magnets to be fixed in the container two ends, and magneticstrength is controlled in 200-400 Gauss's scopes.
As can be seen, simple, the easy grasp of the preparation technology of pure mellow wine of the present invention is operated, cost is low, adopts conventional art to combine with modern biophysics technology from technique scheme, and promptly living wine returns joins, low temperature saccharification aftertreatment, magnetization processing.Compared with the prior art, the present invention directly brewages and is prepared from through saccharification and fermentation; Magnetization is handled can improve water molecules association state, becomes molecular water, promotes fatization to give birth to fragrant reaction effectively, shortens traditional aging process greatly; Ensured product quality effectively.Magnetic field has the wine of impelling body maturation and oxidation resistant effect; Through the beer of magnetic field treatment, diacetyl content reduces, taste coordination, soft, free from extraneous odour and Cooked Taste.(" magnetic field treatment is to the influence of beer quality " Zhong Weigang etc., the 9th phase of " physics " nineteen ninety-five).Magnetic treatment wine has into the fat effect, can also promote the variation of many microcomponents, and increases the kind of microcomponent, and different wine should be chosen different magnetic field conditions, to promote the increase of main body fragrant, microcomponent." Food sciences " 1994.7 such as () " from the time-effect relationship of the variation of NMR ' H research magnetic field " Chen Wenna to the wine effect.
Use the pure mellow wine of explained hereafter of the present invention to compare with existing commercially available prod, have the light beige of color and luster, limpid transparent, glossy, taste is clearly pure, has the soft sweet-smelling of fruit rice compound of typical fermentative production, mouthfeel is far away, unique flavor.Through the storage check of 5 years one ton of wine, the outward appearance no change, and A sweety scent assails the nostrils, excellent taste.Measure through Xibei Univ. of Agricultural ﹠ Forest Science ﹠ Technology, alcoholic strength is 15% (V/V); Solid content is 10% in the wine, sugar (in reducing sugar) is 3.0g/100mL, total acid (with citrometer) 0.3g/mL, and total amino acid content is 0.34g/100mL, every physical and chemical index all conforms to quality requirements, and contains multivitamin: VA16.15 μ g/100mL, VB
20.125 μ g/100mL, VB
120.66 μ g/100mL, VB
60.788 μ g/100mL, VD
30.6218 μ g/100m.Be rich in multiple composition, the unique effects that normal kitchenware has the beauty treatment of invigorating blood circulation, body-building health, promotes longevity to the human body beneficial.
According to (" Chinese biomagnetism " 1993 such as " magnetic treatment wine is to the Electrocardiographic influence of people's blood fat disease " Pan Wengan, 16:104-105) report, mouse is taken through 10% ethanol A of magnetic treatment group with without the B group of magnetic treatment after 100 days, serum high-density LP cholesterol (HDL-ch) is raise, wherein A group ascensional range is more obvious, but also having the effect that reduces serum total cholesterol and triglyceride, the B group then has the effect of rising serum levels of triglyceride.There are 40 research objects to drink magnetic treatment yellow rice wine 150-200ml every day in addition, check serum levels of triglyceride, total cholesterol and lipid peroxide after 30 days, compare before three indexs and the experiment remarkable decline is all arranged, and serum phospholipids, HDL-ch obviously raise, and human research result and animal lipid change and match.Once drinking, generally can feel the blood circulation quickening, whole body heating, particularly suitable to the chilly person that is afraid of cold winter.The product wine degree of the present invention's preparation is low, of many uses, and both can directly go with rice or bread is the good merchantable brand of drinking that suits the taste of both old and young, and the high-quality base wine that can be used as tincture distillery again uses.
Embodiment
Select the big and pale first-class glutinous rice 500Kg in center of grain for use, be soaked in (about 4 hours of summer, about 8 hours of winter) in the water after cleaning.After the sticky rice washing of soaking, carry out boiling with common normal pressure rice steaming box (or steamer).
The distiller's yeast (Angel sweet yeast for brewing rice wine) that adds 2.5Kg in the rice that steamed is mixed 22 ℃～25 ℃ of environment bottom fermentations saccharification 48 hours thoroughly.After glutinous rice after the saccharification cooled to 5 ℃, preserved 15 days.
Once by this technology fermentation resulting new wine (being called living wine) 250Kg, add the water of 1000Kg again before the adding, and the distiller's yeast (Angel wine yeast) of 5Kg fermentation 20 days without ageing, filter the back the raw material pure mellow wine.
Ageing is 6 months below 20 ℃, and carrying out intensity simultaneously is 300 Gausses' magnetization processing, and method is that permanent magnet is directly acted on outside the liquor storage vessel.
, after 85 ℃ of heat-sterilizations are handled 15 minutes, carry out essence with the vacuum fabric filter and filter the can pure mellow wine that gets product with the Ultra High Temperature Short Time device.
Claims (3)
1, a kind of making method of pure mellow wine is characterized in that, selects first-class glutinous rice for use, through soaking, clean the back boiling, adds 0.5% saccharification distiller's yeast by weight and mix 22 ℃～25 ℃ of environment bottom fermentations saccharification 48 hours thoroughly in steaming meter; Glutinous rice after the saccharification is cooled to 4～8 ℃ to be preserved 15 days; Press 50% of glutinous rice weight and add living wine, add the water of two times of rice amounts and the distiller's yeast of total substrate weight 0.3-0.5% again, carry out brewer yeast fermentation 20 days, filter the back the raw material pure mellow wine; Ageing is 6 months below 20 ℃, magnetizes processing simultaneously; After germicidal treatment, filter can and promptly get the pure mellow wine finished product again.
2, technology according to claim 1 is characterized in that, described distiller's yeast is a wine yeast.
3, technology according to claim 1 is characterized in that, described magnetization is handled magneticstrength in 200-400 Gauss scope.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100418624A CN100489078C (en) | 2006-03-02 | 2006-03-02 | Process for brewing Japanese sake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100418624A CN100489078C (en) | 2006-03-02 | 2006-03-02 | Process for brewing Japanese sake |
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| CN1850962A CN1850962A (en) | 2006-10-25 |
| CN100489078C true CN100489078C (en) | 2009-05-20 |
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| CNB2006100418624A Expired - Fee Related CN100489078C (en) | 2006-03-02 | 2006-03-02 | Process for brewing Japanese sake |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101451096B (en) * | 2007-12-05 | 2012-09-05 | 广东星河生物科技股份有限公司 | Method for preparing Chinese caterpillar fungus health wine |
| CN104293591B (en) * | 2014-10-11 | 2016-04-20 | 陈岩业 | A kind of Yangtao wine |
| CN105062775A (en) * | 2015-08-13 | 2015-11-18 | 刘春华 | Preparation process for clear rice wine |
| CN107400597A (en) * | 2016-05-20 | 2017-11-28 | 浙江泛亚生物医药股份有限公司 | A kind of preparation method of cicada fungus mycoplasma fruits and vegetables pure mellow wine |
| CN110551592A (en) * | 2019-09-02 | 2019-12-10 | 付治华 | a method for preparing sake from brown rice |
| CN113403162A (en) * | 2021-08-10 | 2021-09-17 | 肖水芽 | Preparation method of special-flavor Daqu |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100752A (en) * | 1993-09-21 | 1995-03-29 | 惠水县酒厂 | Method for producing black glutinous rice wine |
| CN1049453C (en) * | 1993-06-17 | 2000-02-16 | 高汝云 | Method for promoting ageing, improving quality and preserving for wine |
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2006
- 2006-03-02 CN CNB2006100418624A patent/CN100489078C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049453C (en) * | 1993-06-17 | 2000-02-16 | 高汝云 | Method for promoting ageing, improving quality and preserving for wine |
| CN1100752A (en) * | 1993-09-21 | 1995-03-29 | 惠水县酒厂 | Method for producing black glutinous rice wine |
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Granted publication date: 20090520 Termination date: 20120302 |