CN101748023A - Production technology of black rice yellow wine - Google Patents
Production technology of black rice yellow wine Download PDFInfo
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- CN101748023A CN101748023A CN200810184893A CN200810184893A CN101748023A CN 101748023 A CN101748023 A CN 101748023A CN 200810184893 A CN200810184893 A CN 200810184893A CN 200810184893 A CN200810184893 A CN 200810184893A CN 101748023 A CN101748023 A CN 101748023A
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- black rice
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Abstract
The invention discloses a production technology of black rice yellow wine. The production technology is characterized by comprising the following steps: taking black rice to soak, cooking, using Lin-fan method to reduce the temperature, adding mold culture and water for cultivation, adding yeast for fermentation, filtering to obtain filtrate, fining, boiling wine, aging, blending, filling, sterilizing by using water bath and obtaining the finished product. The brewed black rice yellow wine has mellow vinosity, round wine body, special aroma of black rice and special bouquet of rice wine, the taste is sweet and mellow, the color is bright rose red, the characteristics of low-alcohol wine can be highlighted, and the quality is better.
Description
Technical field
The present invention is a kind of brewing process of rice wine, relates in particular to a kind of production technique of black rice wine.
Background technology
Black rice (blackrice) claim purple rice, black sticky rice again, cultivation and edible history at the existing more than one thousand years of China, Ming Dynasty's LI Shi-Zhen is put down in writing the effect of black rice " tonifying yin nourshing kidney; strengthening spleen and warming liver; make eye bright and invigorate blood circulation " in Compendium of Material Medica, black rice has very high nutritive value, and seven big nutritive elements of needed by human body are except that carbohydrate. and the content of its protein, fat, mineral substance, VITAMIN, food fibre etc. all is higher than from rice.Domestic studies show that presents extremely significantly positive correlation between black rice anthocyanogen and the general flavone content, anthocyanogen abundant more (color is dark more) in the black rice, and the content of its total flavones, total polyphenols is also high more, and health care is worth just good more.Have the Guizhou black glutinous rice of " black pearl " laudatory title, from the Song dynasty promptly be successive dynasties local authorities " the tribute rice " of paying tribute to the emperor, be the treasure who drives meal.But with black rice is the problem that melanin deposition takes place easily for the black rice wine of raw material production, and the yield of liquor is only below 5%, and market is affected.
Summary of the invention
The technical problem to be solved in the present invention is: improving with the black glutinous rice is the black rice wine melanin deposition problem made of fermenting raw materials and the novel process of the yield of liquor.
In order to solve the technology that above-mentioned black rice wine is brewageed, the present invention adopted black rice-immersion-boiling-pouring meal cooling-Jia song, add water planting supports-Jia yeast fermentation-filtrations-filtrate-clarify-fry in shallow oil wine-ageing-the blend accent tenth of the twelve Earthly Branches-can-water-bath sterilization-finished product.Support adding water planting, admix in the process of distiller's yeast and Angel aroma-producing active dry yeast, adopted the blow-by cultivation, temperature 28-31 ℃.Yeast adopts temperature 29-30 ℃ of sealing and cultivates.The addition of yeast and water is respectively: 1.0%, 0.08%, 50% (weight part).
The invention has the beneficial effects as follows: the black rice wine vinosity of brewageing is pure and mild, and the wine body is coordinated, and distinctive fragrance of black rice and the distinctive sweet-smelling of rice wine are arranged, and it is sweet and pure thick to distinguish the flavor of, and is vivid rose, has given prominence to low characteristics, and quality is better.
Embodiment
The invention will be further described below in conjunction with embodiment:
At present embodiment 1:
Black rice soaks with clear water after eluriating 2～3 times through screening, and the time is 3h.Immersion makes the water-swelling of black rice starch, the interior no white heart.Adopt normal pressure to black rice boiling 40min, need append in the digestion process more than 20%, temperature is higher than 85 ℃ hot water and stirs evenly, ripe rice rate is 160%-200%.The black rice meal that cooks adopted drench the meal cooling, The faster the better for speed, because of cooling time long, can increase living contaminants and cause age of starch, be unfavorable for diastatic fermentation DI, cooled meal temperature is 28-30 ℃, and is standby.Being cooled to the meal temperature is to add koji in 28-30 ℃ the black rice meal to carry out saccharification, and the addition of koji is about 1.0% of a black rice quality.After fully mixing song, cover rim of a cup, under temperature 30cC, carry out constant temperature culture with 4 layers of gauze.Carried out behind the 48h in saccharification, added that the active dry yeast of water activation carries out secondary fermentation, the zymic addition is 0.08%.Carry out sealing and fermenting this moment, and fermentation time is 6-7d.Secondary fermentation is in time pressed wine after finishing, and to avoid to lose to press phenomenon.Wine liquid after the squeezing leaves standstill clarification 24d under room temperature, adopting temperature afterwards is 75, and sterilization time is that 15～30min fries in shallow oil the wine sterilization.Canned common black rice wine need be stored about 1 year.Black rice wine is in storage process, and color and wine body etc. all can have greatly changed, thereby meets every index of finished wine.Black rice wine will keep in Dark Place in storage process.After the living wine sterilization,, in the bottle of after filtrations such as diatomite filter, packing into again, descend sterilization 30min in the water-bath mode 65 ℃ of temperature then through storing and removing the wine pin, labelled, promptly obtain the black rice finished wine.
Claims (4)
1. the production technique of a black rice wine is characterized in that: black rice-immersion-boiling-pouring meal cooling-Jia song, add water planting and support-Jia yeast fermentation-filtrations-filtrate-clarify-fry in shallow oil wine-ageing-the blend accent tenth of the twelve Earthly Branches-can-water-bath sterilization-finished product.
2. the production technique of a kind of black rice wine according to claim 1 is supported adding water planting, admixes in the process of distiller's yeast and Angel aroma-producing active dry yeast, and it is characterized in that: blow-by is cultivated, temperature 28-31 ℃.
3. the production technique of a kind of black rice wine according to claim 1, the culture temperature of Angel highly active dry yeast is characterized in that: yeast is cultivated temperature 29-30 ℃ of sealing.
4. the production technique of a kind of black rice wine according to claim 1, it is characterized in that: the addition of yeast and water is respectively: 1.0%, 0.08%, 50% (weight part).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810184893A CN101748023A (en) | 2008-12-09 | 2008-12-09 | Production technology of black rice yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810184893A CN101748023A (en) | 2008-12-09 | 2008-12-09 | Production technology of black rice yellow wine |
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| Publication Number | Publication Date |
|---|---|
| CN101748023A true CN101748023A (en) | 2010-06-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200810184893A Pending CN101748023A (en) | 2008-12-09 | 2008-12-09 | Production technology of black rice yellow wine |
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| CN (1) | CN101748023A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559431A (en) * | 2010-12-20 | 2012-07-11 | 中国科学院成都生物研究所 | Method for producing edible wine by saccharification and fermentation of waxy wheat |
| CN102796642A (en) * | 2012-08-30 | 2012-11-28 | 广西运亨酒业有限公司 | Glutinous rice wine and preparation method thereof |
| CN103695248A (en) * | 2013-12-27 | 2014-04-02 | 浙江农林大学天目学院 | Health-care medicinal wine containing traditional Chinese medicine liquid |
| CN103710216A (en) * | 2014-01-09 | 2014-04-09 | 常熟市金桂酿酒有限公司 | Method for brewing red glutinous rice yellow wine rich in anthocyanin |
| CN105861236A (en) * | 2016-06-21 | 2016-08-17 | 郭睿 | Manufacturing method of sweet glutinous sorghum yellow wine |
| CN106281855A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of brewing method of health yellow wine |
| CN114451508A (en) * | 2022-03-03 | 2022-05-10 | 黄山七约生态农业有限公司 | Brewing formula of black rice and processing technology thereof |
-
2008
- 2008-12-09 CN CN200810184893A patent/CN101748023A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559431A (en) * | 2010-12-20 | 2012-07-11 | 中国科学院成都生物研究所 | Method for producing edible wine by saccharification and fermentation of waxy wheat |
| CN102796642A (en) * | 2012-08-30 | 2012-11-28 | 广西运亨酒业有限公司 | Glutinous rice wine and preparation method thereof |
| CN103695248A (en) * | 2013-12-27 | 2014-04-02 | 浙江农林大学天目学院 | Health-care medicinal wine containing traditional Chinese medicine liquid |
| CN103710216A (en) * | 2014-01-09 | 2014-04-09 | 常熟市金桂酿酒有限公司 | Method for brewing red glutinous rice yellow wine rich in anthocyanin |
| CN105861236A (en) * | 2016-06-21 | 2016-08-17 | 郭睿 | Manufacturing method of sweet glutinous sorghum yellow wine |
| CN105861236B (en) * | 2016-06-21 | 2019-03-26 | 郭睿 | The production method of sweet tea type glutinous sorghum yellow rice wine |
| CN106281855A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of brewing method of health yellow wine |
| CN114451508A (en) * | 2022-03-03 | 2022-05-10 | 黄山七约生态农业有限公司 | Brewing formula of black rice and processing technology thereof |
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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: 20100623 |