CN102268348A - Jiuzhen-element health preserving yellow wine and production process thereof - Google Patents
Jiuzhen-element health preserving yellow wine and production process thereof Download PDFInfo
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- CN102268348A CN102268348A CN 201110228162 CN201110228162A CN102268348A CN 102268348 A CN102268348 A CN 102268348A CN 201110228162 CN201110228162 CN 201110228162 CN 201110228162 A CN201110228162 A CN 201110228162A CN 102268348 A CN102268348 A CN 102268348A
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Abstract
The invention relates to a Jiuzhen-element health preserving yellow wine and a production process thereof. The yellow wine comprises the following raw materials by weight percent: 12%-15% of nonglutinous rice, 15%-20% of sticky rice, 3%-4% of Chinese herbal medicine, 4*10<-2>%-6*10<-2>% of yellow wine medicine koji, 3%-4% of raw wheat koji, 2.5*10<-3>%-4*10<-3>% of diastase, 1*10<-3>%-2.5*10<-3>% of acidic protease and 60%-65% of water. The production process provided by the invention comprises the following steps: prepareing raw materials, preparing rice wine yeast starter with a water pouring method, feeding rice firstly, then feeding Chinese herbal medicine, carrying out low-temperature post-fermentation, squeezing and filtering, decocting wine for sterilizing, storing and ageing, blending for flavoring, freezing and flocculating, filtering and bottling and the like; the obtained Jiuzhen-element health preserving yellow wine has refreshing mouth feel; moreover, the nutrient components in wine and elementary active components in the Chinese herbal medicine are well maintained and the health preserving effect of the wine is improved.
Description
Technical field
The invention belongs to yellow rice wine manufacturing technology field, be specifically related to a kind of nine rare editions unit's health Huang and production technique thereof
Background technology
Yellow rice wine is to be main raw material with cereal, utilizes the common diastatic fermentation effect of multiple beneficial microorganism contained in yeast for brewing rice wine, the distiller's yeast (wheat koji or Mi Qu), the low wine degree fermented wine that brew forms.Yellow rice wine with a long history, low because of its wine degree, fragrance good, flavor is mellow and nutritious, plainly liked by China working people.Along with development of times, people's diet direction trends towards safety, health care, nature and nutrition gradually, people are also more and more higher to the requirement of drinks consumption, mixing into various health substances or herbal medicine etc. according to different demands in yellow rice wine and make the sweet yellow rice wine that has health care or medicinal function again of low salubrious flavor, is the fashion of current Yellow Wine consumption.
China has the record and the introduction of this yuan health-care and nutritious wine very early, and as " wine of lengthening the life " and bright " Longevity and Life Preservation " " the long-living tonic wine " of the Chinese " Fahrenheit Huatuo's Zhongzang classic ", they all are that traditional Chinese medical science health care theory is dissolved into model in the plain wine of liking of ordinary people.Traditional health care's yellow rice wine is to be raw material with the rice, through soak, wash, drain, boiling, rice go into cylinder add song, with Chinese medicinal herbs mixing a kind of property of medicine tonic wine of forming of ferment brew altogether.There are problems such as alcoholic strength height, taste is abundant, Chinese medicine is highly seasoned, aftertaste is pained, the audient is narrower in product.Therefore, the yellow rice wine of research and develop that elegant sweet-smelling, soft aquatic foods are refreshing, the wine body coordinating to have concurrently again nutrient health-care function has active operation significance
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, provides a kind of in conjunction with multiple herbal medicine optimization collocation, the first health yellow rice wine of low nine rare editions salubrious, the aromatic nutritive health-care again of mouthfeel.
Another object of the present invention provides a kind of production technique that can keep low again salubrious, the nine rare editions unit health yellow rice wine that mouthfeel is aromatic of this yuan activeconstituents in the nutritive ingredient and Chinese medicinal herbs in the wine.
For solving above technical problem, the present invention takes following technical scheme:
The first health yellow rice wine of a kind of nine rare editions, the alcoholic strength of this wine is: 14.0 ~ 14.5%(20 ℃, vol/vol); Pol: 30.0 ~ 35.0g/L(is with glucose meter); Acidity: 4.5 ~ 5.5g/L(is in lactic acid); Amino acid nitrogen content: 0.40g/L ~ 0.50g/L; By weight, the composition of raw materials of this wine is:
Polished rice 12% ~ 15%
Glutinous rice 15% ~ 20%
Chinese medicinal herbs 3% ~ 4%
Yellow rice wine medicine song 4 * 10
-2
% ~ 6 * 10
-2
%
Give birth to wheat koji 3% ~ 4%
Diastatic enzyme 2.5 * 10
-3
% ~ 4 * 10
-3
%
Aspartic protease 1 * 10
-3
% ~ 2.5 * 10
-3
%
Water 60% ~ 65%
Wherein, described Chinese medicinal herbs is made of by weight 5 ~ 7:3 ~ 5:2 ~ 3:3 ~ 4:3:3:2 ~ 3:2 ~ 3:2 ~ 4 sealwort, Rubus idaeus, Buddha's hand, date, longan pulp, wolfberry fruit, mulberry fruit, Gorgon fruit and Radix Glycyrrhizae.Described yellow rice wine medicine song is a yellow rice wine brewage medicine song commonly used, general yellow rice wine medicine song is to be raw material with ground rice, Herba polygoni hydropiperis, tender mulberry leaf, cassia twig leaf, tarragon, Perilla Leaf, the leaf of bamboo heart, through bent female inoculation, control that the breeding of certain temperature forms, contain multiple bacterium and natural Chinese medicinal herb compositions such as head mold, aspergillus and yeast in the song, they play saccharification and fermentation in wine brewing.
Preferably, to be lower than the saccharogenic power under 15%, 30 ℃ be 850 ~ 1000u/g to the moisture content of used living wheat koji; Enzyme activity under 40 ℃ of the described diastatic enzymes is 50000u/g, and the enzyme activity under 40 ℃ of the aspartic proteases is 50000u/g.
The production technique of the first health yellow rice wine of a kind of nine rare editions, by weight, its composition of raw materials is:
Polished rice 12% ~ 15%
Glutinous rice 15% ~ 20%
Chinese medicinal herbs 3% ~ 4%
Yellow rice wine medicine song 4 * 10
-2
% ~ 6 * 10
-2
%
Give birth to wheat koji 3% ~ 4%
Diastatic enzyme 2.5 * 10
-3
% ~ 4 * 10
-3
%
Aspartic protease 1 * 10
-3
% ~ 2.5 * 10
-3
%
Water 60% ~ 65%
Wherein, described Chinese medicinal herbs is made of by weight 5 ~ 7:3 ~ 5:2 ~ 3:3 ~ 4:3:3:2 ~ 3:2 ~ 3:2 ~ 4 sealwort, Rubus idaeus, Buddha's hand, date, longan pulp, wolfberry fruit, mulberry fruit, Gorgon fruit and Radix Glycyrrhizae;
Its detailed process comprises the steps:
(1), the preparation of Chinese medicinal herbs and glutinous rice: Chinese medicinal herbs is carried out removal of impurities, cleans, dries or dries, concocts, cuts into slices, smashes, be crushed to the powder of granularity≤0.2 millimeter again, obtain the Chinese medicinal herbs powder; Glutinous rice is cleaned removal of impurities, immersion, boiling, spreading for cooling, obtain glutinous rice;
(2), the preparation of drenching the meal distiller's yeast: through soaking polished rice, go into a barrel steamed rice, the trickle that rises well with cooking, nest cultivation, making and add water, obtain drenching the meal distiller's yeast successively;
(3), just feed glutinous rice: the living wheat koji, the diastatic enzyme of formula ratio, the aspartic protease of formula ratio and the glutinous rice of 2/3 formula ratio that feed 3% formula ratio in the pouring meal distiller's yeast of step (2) gained, stir, fermented 12 ~ 15 hours, open rake cooling then, make distiller's wort again uncovered bottom fermentation 24 hours;
(4), two feed glutinous rice and Chinese medicinal herbses: the Chinese medicinal herbs powder of interpolation remaining living wheat koji, remaining glutinous rice and formula ratio in the distiller's wort of step (3) gained, stir, fermented 7.5 ~ 8.5 hours;
(5), secondary fermentation: the distiller's wort of step (4) gained is transferred to wine jar and sealing from fermentor tank, under 18 ~ 20 ℃, carries out secondary fermentation, fermentation time 〉=60 day;
(6), finished product preparation: make step (5) gained distiller's wort successively through the squeezing allotment, filter and fry in shallow oil the wine sterilization, store aging, blending and tasting, freezing flocculation and filter can, obtain described nine rare editions unit health yellow rice wine finished product.
Because the enforcement of above technical scheme, the present invention compared with prior art has following advantage:
The present invention's nine rare editions units health yellow rice wine adopts the two enzymes collocation of diastatic enzyme and aspartic protease to brewage and forms, and adopts nine flavor Chinese medicinal herbses by of fine qualityization combination, and composition of raw materials is reasonable, and low salubrious, the mouthfeel of gained yellow rice wine is aromatic has nutrient health-care function again;
The production technique of the present invention's nine rare editions unit health yellow rice wine, adopt nine flavor Chinese medicinal herbses by of fine qualityization combination, select a certain proportion of living wheat koji, the bent collocation of diastatic enzyme and aspartic protease and yellow rice wine medicine is used, glutinous rice and twice hello meal of Chinese medicinal herbs priority with spreading for cooling in the production process ferment, and carried out the low temperature secondary fermentation process of long period, therefore overcome existing health care's yellow rice wine alcoholic strength height, taste is abundant, Chinese medicine is highly seasoned, the defective of aftertaste bitterness, make not only clean taste of prepared nine rare editions of production technique of the present invention unit health yellow rice wine, can keep simultaneously this yuan activeconstituents in the nutritive ingredient and Chinese medicinal herbs in the wine better, improve health care's effect of wine.
Description of drawings
The present invention will be further described in detail below in conjunction with accompanying drawing and concrete embodiment:
Fig. 1 is technological process of production figure of the present invention.
Embodiment
The present invention will be further described in detail below in conjunction with specific embodiment, but be not limited to these embodiment.
Embodiment 1
The composition of raw materials of the nine rare editions unit health yellow rice wine of present embodiment is:
Polished rice 50kg
Glutinous rice 75kg
Chinese medicinal herbs 14.5kg
The bent 0.2kg of yellow rice wine medicine
Give birth to wheat koji 12.5kg
Diastatic enzyme (enzyme activity 50000u/g) 0.015kg
Aspartic protease (enzyme activity 50000u/g) 0.005kg
Water 260kg
Wherein, the consumption of each composition is in the Chinese medicinal herbs: sealwort 2.5kg, Rubus idaeus 2.5kg, Buddha's hand 1.5kg, date 1.5kg, longan pulp 1.5kg, wolfberry fruit 1.5kg, mulberry fruit 1.5kg, Gorgon fruit 1.0kg, Radix Glycyrrhizae 1.0kg.The content of water calculates according to the preceding total distiller's wort amount of squeezing allotment, and in the present embodiment, total distiller's wort amount is 412.22kg.
With reference to Fig. 1, the production process of nine rare editions of present embodiment unit health yellow rice wine comprises that raw material prepares, drenches the preparation of meal distiller's yeast, just feeds meal, two and feed herbal medicine, secondary fermentation, squeeze and filters, fry in shallow oil the wine sterilization, store aging, blending and tasting, freezing flocculation and filter can, and concrete steps are:
(1), raw material is prepared:
The preparation of Chinese medicinal herbs: each composition of Chinese medicinal herbs is carried out removal of impurities respectively, cleans, dries or dry, concocts, cuts into slices, smashes, be crushed to the powder of granularity≤0.2 millimeter again, then with each composition by weight mixing, obtain the Chinese medicinal herbs powder;
The preparation of glutinous rice: glutinous rice is cleaned removal of impurities, immersion, boiling, spreading for cooling, obtain glutinous rice, glutinous rice is necessary spreading for cooling before feeding;
(2), drench the preparation of meal distiller's yeast: pass through following steps successively:
Soak polished rice: polished rice is gone into cylinder and is added water after cleaning screening and removing impurities, and the water surface is exceeded more than the rice layer 10cm, and water temperature is 20 ℃ ~ 25 ℃, and soak time 20 hours is pulled out and contained in the bamboo square-bottomed bamboo basket, and water is rinsed well, drains;
Go into a barrel steamed rice: polished rice is packed in the rice steamer, opens decatize rice, treat that steam all appears the rice layer after, vexed 30 minutes of Jia Zhugai closes vapour; 45 ℃ ~ 50 ℃ warm water of sprinkling on the meal face then, treat the rice suction after, turn over meal and beat evenly, continue out the decatize meal about 20 minutes, close vapour and rise well with cooking; The standard-required of boiling rice: outer hard interior soft, loosen and do not stick with paste, thoroughly well cooked but not mushy, uniformity;
Trickle rises well with cooking: rice is used the clear water sprinkling after steaming thoroughly, and the meal temperature control is made as 30 ℃ ~ 32 ℃, and is on the low side or higher as the meal temperature, and available cold and hot water is aligned;
Nest cultivation: will drench cold rice drop and remove Yu Shui, and pour in the pithos of cleaning-sterilizing, and add the yellow rice wine medicine song of formula ratio, then rice and yellow rice wine medicine song are turned up and down evenly, and be barricaded as hydraucone shape wine nest, cover straw mulch, the insulation cultivation, temperature is controlled at 26 ℃ ~ 28 ℃;
Make and add water: after 32h ~ 36h occurs making liquid, progressively remove straw mulch control and make temperature, making liquid to 48h ~ 50h is 85% ~ 90% o'clock, and about 32 ℃ ~ 33 ℃ of temperature is made in control, turns over cylinder by weight 1:1 and adds water and dash and make, and the bacterium 24 hours of spreading cultivation finally makes pouring meal distiller's yeast.
(3), just feed glutinous rice: the glutinous rice that feeds the spreading for cooling of the aspartic protease of diastatic enzyme, formula ratio of living wheat koji, the formula ratio of 3% formula ratio and 2/3 formula ratio in the pouring meal distiller's yeast of step (2) gained, stir, fermented 12 ~ 15 hours, this moment, the wine with dregs temperature rose to 32 ~ 33 ℃ approximately, open the rake cooling then, make the distiller's wort temperature unanimous between the higher and lower levels, discharge CO
2
, absorb new fresh oxygen, keep yeast fermentation vigorous, continue then uncovered bottom fermentation 24 hours.
(4), two feed glutinous rice and Chinese medicinal herbses: the Chinese medicinal herbs powder of interpolation remaining living wheat koji, remaining glutinous rice and formula ratio in the distiller's wort of step (3) gained, stir, fermented again about 8 hours.
(5), secondary fermentation: the distiller's wort of step (4) gained is transferred to wine jar and sealing from the fermentation terrine, under 18 ~ 20 ℃ lesser temps, carries out secondary fermentation, fermentation time 〉=60 day.
(6), finished product preparation: the distiller's wort of step (5) gained passes through following steps successively:
Squeezing allotment: will be through the ripe distiller's wort of secondary fermentation air film type plate-and-frame filter press squeeze and filter, filtrate is pure mellow wine, in this pure mellow wine, add Chen Xiang snow wine and refining honey syrup, the interpolation part by weight is pure mellow wine: a Chen Xiang snow wine: refining honey syrup=100:10:2.5, stir, this moment, pol was adjusted to 36g/L substantially, and alcoholic strength is adjusted to 15% approximately, acidity is adjusted to 5.0g/L approximately, clarifies 4 ~ 5 days under 18 ~ 20 ℃ lesser temps then.Described refining honey syrup is made as follows: add softening pure water in the pure honey by mulse weight ratio 1:5 pure honey is diluted, the pure honey after will dilute then is heated to boiling, and filtered while hot again goes into jar to seal, and must make with extra care the honey syrup.
The wine sterilization is fried in shallow oil in filtration: through clarifying pure mellow wine, draw supernatant liquor, filter, go into header tank with cotton cake filtering machine, through thin board type heat exchanger heats to 86 ℃, time 15min pours into the Tao Tanzhong of own steam sterilization again, and the altar mouth is used lotus leaf immediately, bamboo cap face, use the flax silk tying, use mud head (clay, cavings is smash) sealing again.
Store aging: after the mud head is done, enter altar dress stockyard, stored aging 1 ~ 3 year, each molecular oxidation, aldehydes removal, esterification, association, the fragrance of wine liquid in the altar is increased, vinosity is soft, coordination, local flavor take a turn for the better.
Blending and tasting: the wine of storing after aging is detected chemical examination, with the old tart flavour wine balance wine base taste of trace; On the basis of balance wine base, collude accent meticulously with old flavouring wine.
Used old tart flavour wine is old wine more than 3 years, and its performance index are: alcoholic strength 15.0%, pol 20g/L, acidity 7.0g/L;
Used old flavouring wine is an old wine more than 3 years, and its performance index are: alcoholic strength 17.0%, pol 45g/L, acidity 5.0g/L;
By weight, the consumption of described old tart flavour wine is about: 0.1 ‰ ~ 0.6 ‰, and the consumption of described old flavouring wine is about: 5 ‰ ~ 15 ‰.
Freezing flocculation: the wine behind the blending and tasting is transferred to stainless steel insulated tank freezing treatment by coarse filtration, and temperature is controlled to be-4 ℃ ~ 5 ℃, and freezing time is 3 ~ 4 days.The process freezing treatment can be improved taste significantly, improves refreshing suitable sense, alleviates bitter taste, quickens protein in the wine simultaneously, dextrin, organic substance aggegations such as colloid, sedimentation, the stability of raising wine body.
Filter can: with the cabinet type segmentation film of stainless steel plate the wine after freezing is carried out the essence filter, membrane pore size makes wine limpid transparent between 0.5 ~ 0.8 micron, is rich in gloss, good stability; Filtered wine reenters high position bucket, changes filling pipeline over to, checks, puts in order decals through water dip sterilization (85 ℃, 15 minutes), bottle outlet again, and vanning promptly gets the first health yellow rice wine of described nine rare editions finished product.
Every index of present embodiment nine rare editions unit health yellow rice wine finished product is:
The Oranoleptic indicator:
Color and luster: orange transparent, be rich in gloss, no suspended substance;
Fragrance: the peculiar sweet-smelling of wheat koji yellow rice wine is arranged, have slight plant delicate fragrance concurrently;
Taste: light alcohol, refreshing suitable, coordinate, bright profit;
Physical and chemical index:
Alcoholic strength: 14.0%(20 ℃, vol/vol); Pol: 30g/L(is with glucose meter); Acidity: 4.5g/L(is in lactic acid); Amino-acid nitrogen: 0.40g/L.
Produce and the check operative norm: the special type tradition of GB/T13662 yellow rice wine is half-dried
Sanitary index: press GB/2758 " fermented wine hygienic standard " and carry out.
Embodiment 2
The composition of raw materials of the nine rare editions unit health yellow rice wine of present embodiment is:
Polished rice 60kg
Glutinous rice 65kg
Chinese medicinal herbs 15kg
The bent 0.225kg of yellow rice wine medicine
Give birth to wheat koji 15kg
Diastatic enzyme (enzyme activity 50000u/g) 0.015kg
Aspartic protease (enzyme activity 50000u/g) 0.01kg
Water 257kg
Wherein, the consumption of each composition is in the Chinese medicinal herbs: sealwort 2.5kg, Rubus idaeus 2.5kg, Buddha's hand 1.5kg, date 1.5kg, longan pulp 1.5kg, wolfberry fruit 1.5kg, mulberry fruit 1.5kg, Gorgon fruit 1.0kg, Radix Glycyrrhizae 1.5kg.The content of water calculates according to total distiller's wort amount, and in the present embodiment, squeezing the preceding total distiller's wort amount of allotment is 412.25kg.
The production technique of the nine rare editions unit health yellow rice wine of present embodiment is identical with embodiment 1.
Every index of present embodiment nine rare editions unit health yellow rice wine finished product is:
The Oranoleptic indicator:
Color and luster: orange transparent, be rich in gloss, no suspended substance;
Fragrance: the peculiar sweet-smelling of wheat koji yellow rice wine is arranged, have slight plant delicate fragrance concurrently;
Taste: light alcohol, refreshing suitable, coordinate, bright profit;
Physical and chemical index:
Alcoholic strength: 14.2%(20 ℃, vol/vol); Pol: 35g/L(is with glucose meter); Acidity: 4.6g/L(is in lactic acid); Amino-acid nitrogen: 0.46g/L.
Produce and the check operative norm: the special type tradition of GB/T13662 yellow rice wine is half-dried
Sanitary index: press GB/2758 " fermented wine hygienic standard " and carry out.
Embodiment 3
The composition of raw materials of the nine rare editions unit health yellow rice wine of present embodiment is:
Polished rice 55kg
Glutinous rice 70kg
Chinese medicinal herbs 15.5kg
The bent 0.25kg of yellow rice wine medicine
Give birth to wheat koji 14kg
Diastatic enzyme (enzyme activity 50000u/g) 0.012kg
Aspartic protease (enzyme activity 50000u/g) 0.008kg
Water 258kg
Wherein, the consumption of each composition is in the Chinese medicinal herbs: sealwort 3.5kg, Rubus idaeus 1.5kg, Buddha's hand 1.0kg, date 2.0kg, longan pulp 1.5kg, wolfberry fruit 1.5kg, mulberry fruit 1.0kg, Gorgon fruit 1.5kg, Radix Glycyrrhizae 2.0kg.The content of water calculates according to total distiller's wort amount, and in the present embodiment, squeezing the preceding total distiller's wort amount of allotment is 412.77kg.
The production technique of the nine rare editions unit health yellow rice wine of present embodiment is identical with embodiment 1.
Every index of present embodiment nine rare editions unit health yellow rice wine finished product is:
The Oranoleptic indicator:
Color and luster: orange transparent, be rich in gloss, no suspended substance;
Fragrance: the peculiar sweet-smelling of wheat koji yellow rice wine is arranged, have slight plant delicate fragrance concurrently;
Taste: light alcohol, refreshing suitable, coordinate, bright profit;
Physical and chemical index:
Alcoholic strength: 14.5%(20 ℃, vol/vol); Pol: 35g/L(is with glucose meter); Acidity: 4.5g/L(is in lactic acid); Amino-acid nitrogen: 0.50g/L.
Produce and the check operative norm: the special type tradition of GB/T13662 yellow rice wine is half-dried
Sanitary index: press GB/2758 " fermented wine hygienic standard " and carry out.
Nine rare editions that above embodiment produced unit health yellow rice wine taste is refreshing suitable, and the audient is wide, often drink people's physical efficiency played to stimulate circulation, and the activated cell vigor, endocrine regulation, raising immunizing power consolidates Hui Yuan, health, antidotal effect.
More than the present invention has been done detailed description; its purpose is to allow the personage that is familiar with this art can understand content of the present invention and is implemented; can not limit protection scope of the present invention with this; all equivalences of doing according to spirit of the present invention change or modify, and all should be encompassed in protection scope of the present invention
Claims (9)
1. rare edition unit health yellow rice wine is characterized in that: the alcoholic strength of this wine: 14.0 ~ 14.5%(20 ℃, vol/vol); Pol: 30.0 ~ 35.0g/L(is with glucose meter); Acidity: 4.5 ~ 5.5g/L(is in lactic acid); Amino acid nitrogen content: 0.40g/L ~ 0.50g/L; By weight, the composition of raw materials of this wine is:
Polished rice 12% ~ 15%
Glutinous rice 15% ~ 20%
Chinese medicinal herbs 3% ~ 4%
Yellow rice wine medicine song 4 * 10
-2% ~ 6 * 10
-2%
Give birth to wheat koji 3% ~ 4%
Diastatic enzyme 2.5 * 10
-3% ~ 4 * 10
-3%
Aspartic protease 1 * 10
-3% ~ 2.5 * 10
-3%
Water 60% ~ 65%
Wherein, described Chinese medicinal herbs is made of by weight 5 ~ 7:3 ~ 5:2 ~ 3:3 ~ 4:3:3:2 ~ 3:2 ~ 3:2 ~ 4 sealwort, Rubus idaeus, Buddha's hand, date, longan pulp, wolfberry fruit, mulberry fruit, Gorgon fruit and Radix Glycyrrhizae.
2. the first health yellow rice wine of nine rare editions according to claim 1, it is characterized in that: the saccharogenic power that the moisture content of described living wheat koji is lower than under 15%, 30 ℃ is 850 ~ 1000u/g; Enzyme activity under 40 ℃ of the described diastatic enzymes is 50000u/g, and the enzyme activity under 40 ℃ of the described aspartic proteases is 50000u/g.
3. the production technique of rare edition unit health yellow rice wine is characterized in that: by weight, the composition of raw materials of the production technique of described nine rare editions unit health yellow rice wine is:
Polished rice 12% ~ 15%
Glutinous rice 15% ~ 20%
Chinese medicinal herbs 3% ~ 4%
Yellow rice wine medicine song 4 * 10
-2% ~ 6 * 10
-2%
Give birth to wheat koji 3% ~ 4%
Diastatic enzyme 2.5 * 10
-3% ~ 4 * 10
-3%
Aspartic protease 1 * 10
-3% ~ 2.5 * 10
-3%
Water 60% ~ 65%
Wherein, described Chinese medicinal herbs is made of by weight 5 ~ 7:3 ~ 5:2 ~ 3:3 ~ 4:3:3:2 ~ 3:2 ~ 3:2 ~ 4 sealwort, Rubus idaeus, Buddha's hand, date, longan pulp, wolfberry fruit, mulberry fruit, Gorgon fruit and Radix Glycyrrhizae;
The production technique of the first health yellow rice wine of described nine rare editions comprises the steps:
(1), the preparation of Chinese medicinal herbs and glutinous rice: Chinese medicinal herbs is carried out removal of impurities, cleans, dries or dries, concocts, cuts into slices, smashes, be crushed to the powder of granularity≤0.2 millimeter again, obtain the Chinese medicinal herbs powder; Glutinous rice is cleaned removal of impurities, immersion, boiling, spreading for cooling, obtain glutinous rice;
(2), the preparation of drenching the meal distiller's yeast: through soaking polished rice, go into a barrel steamed rice, the trickle that rises well with cooking, nest cultivation, making and add water, obtain drenching the meal distiller's yeast successively;
(3), just feed glutinous rice: the living wheat koji, the diastatic enzyme of formula ratio, the aspartic protease of formula ratio and the glutinous rice of 2/3 formula ratio that feed 3% formula ratio in the pouring meal distiller's yeast of step (2) gained, stir, fermented 12 ~ 15 hours, open rake cooling then, make distiller's wort again uncovered bottom fermentation 24 hours;
(4), two feed glutinous rice and Chinese medicinal herbses: the Chinese medicinal herbs powder of interpolation remaining living wheat koji, remaining glutinous rice and formula ratio in the distiller's wort of step (3) gained, stir, fermented 7.5 ~ 8.5 hours;
(5), secondary fermentation: the distiller's wort of step (4) gained is transferred to wine jar and sealing from fermentor tank, under 18 ~ 20 ℃, carries out secondary fermentation, fermentation time 〉=60 day;
(6), finished product preparation: make step (5) gained distiller's wort successively through the squeezing allotment, filter and fry in shallow oil the wine sterilization, store aging, blending and tasting, freezing flocculation and filter can, obtain described nine rare editions unit health yellow rice wine finished product.
4. production technique according to claim 3, it is characterized in that: the moisture content of described living wheat koji is lower than 15%, saccharogenic power under 30 ℃ is 850 ~ 1000u/g, and the enzyme activity under 40 ℃ of the described diastatic enzymes is 50000u/g, and the enzyme activity under 40 ℃ of the described aspartic proteases is 50000u/g.
5. production technique according to claim 3 is characterized in that: in the step (2),
The processing condition of soaking polished rice are: soak 20 ~ 25 ℃ of water temperatures, soak time 20 hours;
The process and the condition of going into barrel steamed rice are: open the decatize meal earlier, treat that steam all appears rice layer after, add a cover vexed 30min, close vapour; 45 ℃ ~ 55 ℃ warm water of sprinkling on the meal face then, treat the rice suction after, turn over meal and beat evenly, continue out decatize meal 20min, close vapour and rise well with cooking;
The process and the condition of trickle of rising well with cooking is: steam good rice with the clear water sprinkling, 30 ℃ ~ 32 ℃ of control meal temperature;
The process of nest cultivation and condition are: the rice drop that will drench water removes Yu Shui, pours jar fermenter into, toward the yellow rice wine medicine song that wherein adds formula ratio, turns over evenly up and down, rice is barricaded as the hydraucone shape makes nest, adds a cover the insulation cultivation, and the cultivation temperature is 26 ~ 28 ℃;
Making the process and the condition that add water is: make liquid 85 ~ 90% o'clock, add water by weight 1:1 in distiller's wort, distiller's wort is turned over even up and down, the bacterium 24 hours of spreading cultivation obtains drenching the meal distiller's yeast.
6. production technique according to claim 3 is characterized in that: in the step (6), add refining honey and fragrant snow wine in the pure mellow wine of squeezing back gained to adjust pol, alcoholic strength and acidity, make pure mellow wine 18 ~ 20 ℃ of clarifications 4 ~ 5 days down then.
7. production technique according to claim 6, it is characterized in that: described refining honey is made as follows: add softening pure water in the pure honey by mulse weight ratio 1:5 pure honey is diluted, pure honey after will diluting then is heated to boiling, filtered while hot again, go into a jar sealing, must make with extra care honey.
8. production technique according to claim 3 is characterized in that: in the step (6), the process of blending and tasting is: with the old tart flavour wine more than 3 years, old flavouring wine more than 3 years the wine of storing after aging is blent, adjusted the taste of wine.
9. production technique according to claim 3 is characterized in that: in the step (6), the freezing temp of freezing flocculation is :-4 ~ 5 ℃, freezing time is 3 ~ 4 days.
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| CN 201110228162 CN102268348A (en) | 2011-08-10 | 2011-08-10 | Jiuzhen-element health preserving yellow wine and production process thereof |
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|---|---|---|---|
| CN 201110228162 CN102268348A (en) | 2011-08-10 | 2011-08-10 | Jiuzhen-element health preserving yellow wine and production process thereof |
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-
2011
- 2011-08-10 CN CN 201110228162 patent/CN102268348A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 《山东食品发酵》 20100320 汪建国 八珍本元养生黄酒的研发 第14-17页 1-9 , 第01期 * |
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| CN103205336A (en) * | 2013-03-04 | 2013-07-17 | 上虞市南岭农副产品有限公司 | Method for manufacturing raspberry kvass |
| CN103289857A (en) * | 2013-04-28 | 2013-09-11 | 苏州市新同里红酒业有限公司 | Low sugar low alcohol health preserving yellow rice wine and production technology thereof |
| CN103289856A (en) * | 2013-04-28 | 2013-09-11 | 苏州市新同里红酒业有限公司 | Yellow rice wine production technology by mixing wine with dregs after fermentation in front fermenting cylinder and front fermenting pot |
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| CN106867788A (en) * | 2017-04-11 | 2017-06-20 | 贵州大学 | A kind of black polished glutinous rice health liquor |
| CN107083296A (en) * | 2017-06-13 | 2017-08-22 | 浙江练市酒业有限公司 | A kind of fermentation technique of feature pattern yellow rice wine |
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Application publication date: 20111207 |