CN102268350A - Fresh low-alcohol mung bean yellow wine and production process thereof - Google Patents
Fresh low-alcohol mung bean yellow wine and production process thereof Download PDFInfo
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- CN102268350A CN102268350A CN 201110232197 CN201110232197A CN102268350A CN 102268350 A CN102268350 A CN 102268350A CN 201110232197 CN201110232197 CN 201110232197 CN 201110232197 A CN201110232197 A CN 201110232197A CN 102268350 A CN102268350 A CN 102268350A
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Abstract
The invention relates to a fresh low-alcohol mung bean yellow wine and a production process thereof. The wine is prepared by the following steps of: preparing raw materials; preparing a yeast-starter for a wine with a water pouring method; feeding sticky rice; feeding cooked mung bean; fermenting; squeezing and blending; filtering, boiling a wine, and sterilizing; storing and ageing; blending and flavoring; freezing and flocculating, and the like. The fresh low-alcohol mung bean yellow wine is prepared from the following raw materials in percentage by weight: 11.5 to 13.5 percent of sticky rice, 3 to 8 percent of mung bean, 0.04 to 0.07 percent of rhizopus white koji, 1.5 to 2.5 percent of raw wheat koji, 0.5 to 1.5 percent of red koji, 0.2*10<-2> to 2*10<-2> percent of diastase, 1*10<-3> to 2.5*10<-3> percent of acid protease and 65 to 68 percent of water. The prepared mung bean yellow wine has lower alcoholic strength, fresh mouthfeel, high gloss, high stability and effects of clearing away heat and removing summer-heat, tonifying middle-jiao and moisturizing dry heat and protecting and promoting health, so the fresh low-alcohol mung bean yellow wine is particularly suitable to be drunk in summer.
Description
Technical field
The invention belongs to yellow rice wine manufacturing technology field, be specifically related to a kind of light mung bean low-alcohol yellow rice wine 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, and people are also more and more higher to the requirement of drinks consumption, and low salubrious health-care yellow wine becomes the fashion of current drinks consumption.
Mung bean is traditional bean food of China people.Protein content almost is 3 times of polished rice in the mung bean, and inorganic salt contents such as multivitamin, calcium, phosphorus, iron are all than polished rice height.Therefore, it not only has good edibleness, also has extraordinary pharmaceutical use, and saying of " the food paddy of benefiting mankind " arranged.Traditional mung bean yellow rice wine is to be raw material with rice, mung bean, through soak, wash, drain, boiling, cool, go into the cylinder dosing, with rice with ripe beans mix and stir, nest is made, add water a kind of nutritious tonifying wine of forming of ferment brew altogether.There is the alcoholic strength height in product, and taste is abundant, and aftertaste is slightly puckery, the vinosity muddiness, and the problem of less stable is difficult to satisfy the mouthfeel requirement of modern to yellow rice wine.Therefore, the mung bean yellow rice wine that develop that elegant sweet-smelling, soft aquatic foods are refreshing, the wine body is coordinated, has nutrient health-care function again concurrently 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 that a kind of alcoholic strength is lower, the light low pure mung bean yellow rice wine of clean taste, nutritive health-care.
Another object of the present invention provides a kind of production technique of light low pure mung bean yellow rice wine.
For solving above technical problem, the present invention takes following technical scheme:
A kind of light low pure mung bean yellow rice wine, through raw material prepare, drench the preparation of meal distiller's yeast, just feed glutinous rice, feed that ripe Semen phaseoli radiati, secondary fermentation, squeezing allocates, filtered, fry in shallow oil the wine sterilization, store aging, blending and tasting again, freezing flocculation and filtration can brew form; The alcoholic strength of this wine: 9.0 ~ 9.5%(20 ℃, vol/vol), pol: 35 ~ 40g/L(is with glucose meter), acidity: 4 ~ 5g/L(is in lactic acid), amino acid nitrogen content: 0.45g/L ~ 0.5g/L; In the total distiller's wort weight before the squeezing allotment is 100%, and the composition of raw materials of this wine is:
Polished rice 11.5 ~ 13.5%
Glutinous rice 11.5 ~ 13.5%
Mung bean 3 ~ 8%
Head mold baiyao 0.04 ~ 0.07%
Give birth to wheat koji 1.5 ~ 2.5%
Red colouring agent for food, also used as a Chinese medicine 0.5 ~ 1.5%
Diastatic enzyme 0.2 * 10
-2
~ 2 * 10
-2
%
Aspartic protease 1 * 10
-3
~ 2.5 * 10
-3
%
Water 65 ~ 68%
Preferably, by weight, comprise also in this wine that 8.5 ~ 9% perfume (or spice) is avenged the pure honey of wine and 1.5 ~ 2%.
Preferably, by weight, also comprise 0.1 ‰ ~ 0.5 ‰ old tart flavour wine, 5 ‰ ~ 10 ‰ old flavouring wine and 0.005 ‰ ~ 0.00625 ‰ natural menthe in this wine;
Described old tart flavour wine is old wine more than 3 years, and its performance index are as follows: alcoholic strength 14.5%(20 ℃, vol/vol), pol 25g/L(is with glucose meter), acidity 7.0g/L(is in lactic acid);
Described old flavouring wine is an old wine more than 3 years, and its performance index are as follows: alcoholic strength 16.0%(20 ℃, vol/vol), pol 40g/L(is with glucose meter), acidity 4.5g/L(is in lactic acid).
A kind of production technique of light low pure mung bean yellow rice wine is 100% in the total distiller's wort weight before the squeezing allotment, and the composition of raw materials of described production technique is:
Polished rice 11.5 ~ 13.5%
Glutinous rice 11.5 ~ 13.5%
Mung bean 3 ~ 8%
Head mold baiyao 0.04 ~ 0.07%
Give birth to wheat koji 1.5 ~ 2.5%
Red colouring agent for food, also used as a Chinese medicine 0.5 ~ 1.5%
Diastatic enzyme 0.2 * 10
-2
~ 2 * 10
-2
%
Aspartic protease 1 * 10
-3
~ 2.5 * 10
-3
%
Water 65 ~ 68%
The specific operation process of this production technique comprises the steps:
(1), the preparation of mung bean and glutinous rice: respectively mung bean and glutinous rice are cleaned removal of impurities, immersion, boiling, obtain ripe Semen phaseoli radiati and 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 red colouring agent for food, also used as a Chinese medicine of 3% formula ratio, the diastatic enzyme of formula ratio, the aspartic protease of formula ratio and the glutinous rice of formula ratio that feed 6% 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), again feed ripe Semen phaseoli radiati: the ripe Semen phaseoli radiati of interpolation remaining living wheat koji, remaining red colouring agent for food, also used as a Chinese medicine 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 jar fermenter, carries out secondary fermentation at normal temperatures, fermentation time 〉=60 day;
(6), finished product preparation: make step (5) gained distiller's wort successively through squeezing allocate, filter, fry in shallow oil the wine sterilization, store aging, blending and tasting, freezing flocculation and filtration can, obtain described light low pure mung bean yellow rice wine finished product.
Preferably, 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.
Because the enforcement of above technical scheme, the present invention compared with prior art has following advantage:
The light low pure mung bean yellow rice wine of the present invention adopts living wheat koji and the two enzymes collocation of the collocation of red colouring agent for food, also used as a Chinese medicine hyperbolic, diastatic enzyme and aspartic protease brew to form, prescription is reasonable, the nutritive ingredient that prepared mung bean yellow rice wine alcoholic strength is lower, clean taste has also kept mung bean simultaneously;
The production technique of the light low pure mung bean yellow rice wine of the present invention, adopt in the prescription and give birth to wheat koji and the two enzyme collocation of the collocation of red colouring agent for food, also used as a Chinese medicine hyperbolic, diastatic enzyme and aspartic protease, making glutinous rice and ripe Semen phaseoli radiati successively feed meal for twice in the production process ferments, and comprehensive multiple factor affecting is adjusted fermentation conditions such as fermentation times, therefore existing mung bean yellow rice wine vinosity muddiness, alcoholic strength height, the abundant defective of taste have been overcome, make the elegant sweet-smelling of mung bean yellow rice wine that makes, refreshing, the wine body coordination of soft aquatic foods, have nutrient health-care function simultaneously again concurrently.
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 mung bean yellow rice wine of present embodiment is:
Polished rice 55kg
Glutinous rice 55kg
Mung bean 15kg
Head mold baiyao 0.2kg
Give birth to wheat koji 8.75kg
Red colouring agent for food, also used as a Chinese medicine 3.75kg
Diastatic enzyme (enzyme activity 50000u/g) 0.08kg
Aspartic protease (enzyme activity 50000u/g) 0.01kg
Water 277.51kg
Wherein, the content of water obtains for the consumption that the preceding total distiller's wort amount of squeezing allotment deducts other raw materials, and in the present embodiment, total distiller's wort amount is about 415.3kg before the squeezing allotment.
With reference to Fig. 1, the production process of the mung bean yellow rice wine of present embodiment comprise raw material prepare, drench the preparation of meal distiller's yeast, just feed glutinous rice, again feed ripe Semen phaseoli radiati, secondary fermentation, squeeze and filter, fry in shallow oil the wine sterilization, store aging, blending and tasting, freezing flocculation and filter can, concrete steps are:
(1), raw material is prepared:
The processing of mung bean: the selection size is even, the high-quality mung bean of full grains, cleans and remove impurity, and the water of then mung bean being put into 18 ℃ ~ 20 ℃ soaked 5 ~ 7 hours, and this moment, the water-intake rate of mung bean was approximately 45%, pulled mung bean out, and it is dashed pouring, drains; The mung bean that drains is put into pressure kettle, toward pressure kettle in, adds water in the ratio of material water weight ratio 1:5, steaming and decocting under high pressure 20 minutes, the control boiling temperature is at 110 ℃, insulation 25 minutes under this temperature then, again steam discharge, uncapping cools to normal temperature, must ripe Semen phaseoli radiati; It should be noted that the mung bean soak time can not be too of a specified duration, in order to avoid cause the loss of mung bean epidermis leaf green element;
The set-up procedure and the mung bean of glutinous rice are similar, also must obtain glutinous rice through cleaning removal of impurities, immersion, boiling.
(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 15 ℃ ~ 20 ℃, and soak time 20h ~ 24h pulls out and contains 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, the vexed 15min 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 about decatize meal 25min, 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 32 ℃ ~ 33 ℃, 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 head mold baiyao powder, with hand rice and yeast for brewing rice wine are turned up and down evenly then, and be barricaded as hydraucone shape wine nest, cover straw mulch, the insulation cultivation, temperature is controlled at 27 ℃ ~ 28 ℃;
Make and add water: after 32h ~ liquid is made in 36h appearance, progressively removing straw mulch control and make temperature, is 85% ~ 90% o'clock to 48h ~ 50h wine liquid, and about 32 ℃ ~ 33 ℃ of temperature is made in control, turns over cylinder by weight 1:1 and adds water towards making, and spreads cultivation 24 hours, finally makes and drenches the meal distiller's yeast.
(3), just feed glutinous rice: the living wheat koji, the red colouring agent for food, also used as a Chinese medicine of 3% formula ratio, the diastatic enzyme of formula ratio, the aspartic protease of formula ratio and the glutinous rice of formula ratio that feed 6% 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), again feed ripe Semen phaseoli radiati: the ripe Semen phaseoli radiati of interpolation remaining living wheat koji, remaining red colouring agent for food, also used as a Chinese medicine 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 jar fermenter, is deposited in the open area, carry out secondary fermentation at normal temperatures, 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 mung bean distiller's wort of secondary fermentation air film type plate-and-frame filter press squeeze and filter, filtrate is pure mellow wine, press pure mellow wine: Chen Xiang avenges wine: the part by weight of pure honey=100:10:2.2 adds Chen Xiang snow wine and pure honey in this pure mellow wine, stir, pol is adjusted to 35g/L approximately in the wine at this moment, and alcoholic strength is adjusted to 15% approximately, and acidity is adjusted to 7.0g/L approximately, behind the coordinated balance wine base, clarified 4 ~ 5 days.
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, more than thin board type heat exchanger heats to 85 ℃, 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: take a sample and taste and detect chemical examination storing wine after aging, reduce alcoholic strength with the dilution of remollescent pure water, 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 and natural menthe.
Used old tart flavour wine is old wine more than 3 years, and its performance index are as follows: alcoholic strength 14.5%, pol 25g/L, acidity 7.0g/L;
Used old flavouring wine is an old wine more than 3 years, and its performance index are as follows: alcoholic strength 16.0%, pol 40g/L, acidity 4.5g/L;
The consumption of described old tart flavour wine is about: 0.1 ‰ ~ 0.5 ‰
The consumption of old flavouring wine is about: 5 ‰ ~ 10 ‰
The consumption of natural menthe is about: 0.0050 ‰ ~ 0.00625 ‰
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 5 ~ 6 days.Through freezing treatment, can improve taste significantly, improve refreshing suitable sense, alleviate bitter taste, quicken protein in the wine simultaneously, dextrin, organic substance aggegations such as colloid, sedimentation.
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-order bucket, changes filling pipeline over to, (86 ℃, 25min), bottle outlet check, arrangement decals, vanning promptly gets described light low pure mung bean yellow rice wine finished product through water dip sterilization again.
Every index of the light low pure mung bean yellow rice wine finished product of present embodiment is:
The Oranoleptic indicator:
Color and luster: orange transparent;
Fragrance: fragrance is quiet and tastefully laid out, the yellow rice wine sweet-smelling is arranged, have slight mung bean delicate fragrance concurrently;
Taste: light alcohol, refreshing suitable, coordination, little sweet, distinguish the flavor of;
Physical and chemical index:
Alcoholic strength: 9.2%(20 ℃, vol/vol); Pol: 38g/L(is with glucose meter); Acidity: 4.8g/L(is in lactic acid); Amino-acid nitrogen: 0.45g/L.
Operative norm: the salubrious secondary of the special type of GB/T13662 yellow rice wine
Sanitary index: press GB/2758 " fermented wine hygienic standard " and carry out.
Embodiment 2
The composition of raw materials of the mung bean yellow rice wine of present embodiment is:
Polished rice 50kg
Glutinous rice 50kg
Mung bean 25kg
Head mold baiyao 0.22kg
Give birth to wheat koji 8kg
Red colouring agent for food, also used as a Chinese medicine 6kg
Diastatic enzyme (enzyme activity 50000u/g) 0.015kg
Aspartic protease (enzyme activity 50000u/g) 0.008kg
Water 276.557kg
Wherein, the content of water obtains for the consumption that the preceding total distiller's wort amount of squeezing allotment deducts other raw materials, and in the present embodiment, total distiller's wort amount is about 415.8kg.
The production technique of the mung bean yellow rice wine of present embodiment is identical with embodiment 1;
Every index of the light low pure mung bean yellow rice wine finished product of present embodiment is:
The Oranoleptic indicator:
Color and luster: orange transparent;
Fragrance: fragrance is quiet and tastefully laid out, the yellow rice wine sweet-smelling is arranged, have slight mung bean delicate fragrance concurrently;
Taste: light alcohol, refreshing suitable, coordination, sweet, distinguish the flavor of;
Physical and chemical index:
Alcoholic strength: 9.0%(20 ℃, vol/vol); Pol: 40g/L(is with glucose meter); Acidity: 5.0g/L(is in lactic acid); Amino-acid nitrogen: 0.45g/L.
Operative norm: the salubrious secondary of the special type of GB/T13662 yellow rice wine
Sanitary index: press GB/2758 " fermented wine hygienic standard " and carry out.
Embodiment 3
The composition of raw materials of the mung bean yellow rice wine of present embodiment is:
Polished rice 50kg
Glutinous rice 55kg
Mung bean 20kg
Head mold baiyao 0.25kg
Give birth to wheat koji 8.5kg
Red colouring agent for food, also used as a Chinese medicine 5.5kg
Diastatic enzyme (enzyme activity 50000u/g) 0.01kg
Aspartic protease (enzyme activity 50000u/g) 0.006kg
Water 275.484kg
Wherein, the content of water obtains for the consumption that the preceding total distiller's wort amount of squeezing allotment deducts other raw materials, and in the present embodiment, total distiller's wort amount is about 414.75kg.
The production technique of the mung bean yellow rice wine of present embodiment is identical with embodiment 1;
Every index of the light low pure mung bean yellow rice wine finished product of present embodiment is:
The Oranoleptic indicator:
Color and luster: orange transparent;
Fragrance: fragrance is quiet and tastefully laid out, the yellow rice wine sweet-smelling is arranged and have slight mung bean delicate fragrance concurrently;
Taste: light alcohol, refreshing suitable, coordination, sweet, distinguish the flavor of;
Physical and chemical index:
Alcoholic strength: 9.5%(20 ℃, vol/vol); Pol: 35g/L(is with glucose meter); Acidity: 4.5g/L(is in lactic acid); Amino-acid nitrogen: 0.50g/L.
Operative norm: the salubrious secondary of the special type of GB/T13662 yellow rice wine
Sanitary index: press GB/2758 " fermented wine hygienic standard " and carry out.
The present invention is a main raw material with polished rice, glutinous rice, on hello meal yellow wine production technology basis, traditional Jiaxing, add and contain the mung bean of higher protein as auxiliary material, in the brew process, select for use two songs (giving birth to wheat koji, red colouring agent for food, also used as a Chinese medicine), two enzymes (diastatic enzyme, aspartic protease) to make rice and the abundant diastatic fermentation of mung bean, prolong yeast phase simultaneously, produce glossiness height, wine body good stability and have clearing away heat and removing summer, strengthen the spleen and stomach, bowl spares is moisturized and the light low pure mung bean yellow rice wine of health care's effect, be particularly suitable for drinking summer and autumn.
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 (10)
1. light low pure mung bean yellow rice wine is characterized in that: described light low pure mung bean yellow rice wine through raw material prepare, drench the preparation of meal distiller's yeast, just feed glutinous rice, feed that ripe Semen phaseoli radiati, secondary fermentation, squeezing allocates, filtered, fry in shallow oil the wine sterilization, store aging, blending and tasting again, freezing flocculation and filtration can brew form; The alcoholic strength of described light low pure mung bean yellow rice wine: 9.0 ~ 9.5%(20 ℃, vol/vol), pol: 35 ~ 40g/L(is with glucose meter), acidity: 4 ~ 5g/L(is in lactic acid), amino acid nitrogen content: 0.45g/L ~ 0.5g/L; In the total distiller's wort weight before the squeezing allotment is 100%, and the composition of raw materials of described light low pure mung bean yellow rice wine is:
Polished rice 11.5 ~ 13.5%;
Glutinous rice 11.5 ~ 13.5%;
Mung bean 3 ~ 8%;
Head mold baiyao 0.04 ~ 0.07%;
Give birth to wheat koji 1.5 ~ 2.5%;
Red colouring agent for food, also used as a Chinese medicine 0.5 ~ 1.5%;
Diastatic enzyme 0.2 * 10
-2~ 2 * 10
-2%;
Aspartic protease 1 * 10
-3~ 2.5 * 10
-3%;
Water 65 ~ 68%.
2. light low pure mung bean yellow rice wine according to claim 1 is characterized in that: by weight, comprise also in this wine that 8.5 ~ 9% perfume (or spice) is avenged the pure honey of wine and 1.5 ~ 2%.
3. light low pure mung bean yellow rice wine according to claim 1 and 2 is characterized in that: by weight, also comprise 0.1 ‰ ~ 0.5 ‰ old tart flavour wine, 5 ‰ ~ 10 ‰ old flavouring wine and 0.005 ‰ ~ 0.00625 ‰ natural menthe in this wine;
Described old tart flavour wine is old wine more than 3 years, and its performance index are as follows: alcoholic strength 14.5%(20 ℃, vol/vol), pol 25g/L(is with glucose meter), acidity 7.0g/L(is in lactic acid);
Described old flavouring wine is an old wine more than 3 years, and its performance index are as follows: alcoholic strength 16.0%(20 ℃, vol/vol), pol 40g/L(is with glucose meter), acidity 4.5g/L(is in lactic acid).
4. the production technique of a light low pure mung bean yellow rice wine is characterized in that: in the total distiller's wort weight before the squeezing allotment is 100%, and the composition of raw materials of described production technique is:
Polished rice 11.5 ~ 13.5%;
Glutinous rice 11.5 ~ 13.5%;
Mung bean 3 ~ 8%;
Head mold baiyao 0.04 ~ 0.07%;
Give birth to wheat koji 1.5 ~ 2.5%;
Red colouring agent for food, also used as a Chinese medicine 0.5 ~ 1.5%;
Diastatic enzyme 0.2 * 10
-2~ 2 * 10
-2%;
Aspartic protease 1 * 10
-3~ 2.5 * 10
-3%;
Water 65 ~ 68%;
The production technique of described light low pure mung bean yellow rice wine comprises the steps:
(1), the preparation of mung bean and glutinous rice: respectively mung bean and glutinous rice are cleaned removal of impurities, immersion, boiling, obtain ripe Semen phaseoli radiati and 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 red colouring agent for food, also used as a Chinese medicine of 3% formula ratio, the diastatic enzyme of formula ratio, the aspartic protease of formula ratio and the glutinous rice of formula ratio that feed 6% 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), again feed ripe Semen phaseoli radiati: the ripe Semen phaseoli radiati of interpolation remaining living wheat koji, remaining red colouring agent for food, also used as a Chinese medicine 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 jar fermenter, carries out secondary fermentation at normal temperatures, fermentation time 〉=60 day;
(6), finished product preparation: make step (5) gained distiller's wort successively through squeezing allocate, filter, fry in shallow oil the wine sterilization, store aging, blending and tasting, freezing flocculation and filtration can, obtain described light low pure mung bean yellow rice wine finished product.
5. production technique according to claim 4 is characterized in that: 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.
6. production technique according to claim 4, it is characterized in that: in the step (1), the set-up procedure of described mung bean and condition are: the mung bean of selecting full grains, clean and remove impurity, the water of then mung bean being put into 18 ℃ ~ 20 ℃ soaked 5 ~ 7 hours, pulls mung bean again out and it is dashed pouring, drains; The mung bean that drains is put into pressure kettle, toward pressure kettle in, add water in the ratio of material water weight ratio 1:5, steaming and decocting under high pressure 20 minutes, the control boiling temperature is at 110 ℃, insulation 25 minutes under this temperature then, steam discharge again, uncapping cools to normal temperature, must ripe Semen phaseoli radiati.
7. production technique according to claim 4 is characterized in that: in the step (2),
The processing condition of soaking polished rice are: soak 15 ~ 20 ℃ of water temperatures, soak time 20 ~ 24 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 15min, close 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 decatize meal 25min, 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, 32 ℃ ~ 33 ℃ 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 head mold baiyao 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 27 ~ 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, the bacterium 24 hours of spreading cultivation obtains drenching the meal distiller's yeast.
8. production technique according to claim 4 is characterized in that: in the step (6), add 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 clarification 4 ~ 5 days then.
9. production technique according to claim 4, it 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 and natural menthe the wine of storing after aging is blent, adjusted the taste of wine.
10. production technique according to claim 4 is characterized in that: in the step (6), the freezing temp of freezing flocculation is :-4 ~ 5 ℃, freezing time is 5 ~ 6 days.
Priority Applications (1)
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| CN102660428A (en) * | 2012-03-20 | 2012-09-12 | 中国绍兴黄酒集团有限公司 | Preparation technology for drenched rice wine yeast |
| CN103060149A (en) * | 2012-12-31 | 2013-04-24 | 仲恺农业工程学院 | Isomaltooligosaccharide Hakka mother wine and brewing process 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 |
| 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 |
| CN104818187A (en) * | 2015-05-27 | 2015-08-05 | 重庆市农业科学院 | Black gram three-grain liquid and preparation method thereof |
| CN104830621A (en) * | 2015-05-27 | 2015-08-12 | 重庆市农业科学院 | Urd seven-grain liquor and production method thereof |
| CN106754094A (en) * | 2017-03-15 | 2017-05-31 | 苏州同里红酿酒股份有限公司 | A kind of elegant type yellow rice wine and its production technology |
| CN108342282A (en) * | 2018-05-22 | 2018-07-31 | 枣阳市灵鹿酒业有限公司 | A kind of yellow rice wine and its processing technology rich in coprinus comatus polysaccharide |
| CN109486594A (en) * | 2018-12-27 | 2019-03-19 | 安徽海神黄酒集团有限公司 | A kind of big tank numerical control production technology of flavourings cooking wine |
| CN111349531A (en) * | 2020-03-16 | 2020-06-30 | 浙江树人学院（浙江树人大学） | Cooking wine special for roasted eel and preparation process thereof |
| CN113136303A (en) * | 2021-05-26 | 2021-07-20 | 嘉善姚福盛食品有限公司 | Bingning old wine and production process thereof |
| CN114606082A (en) * | 2022-04-18 | 2022-06-10 | 浙江嘉善黄酒股份有限公司 | Organic rice wine brewing method and fermentation tank thereof |
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2011
- 2011-08-15 CN CN 201110232197 patent/CN102268350A/en active Pending
Non-Patent Citations (1)
| Title |
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| 《中国酿造》 20090415 汪建国 "绿豆清爽型低醇冰黄酒研发" 170-172 1-10 , 第4期 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660428A (en) * | 2012-03-20 | 2012-09-12 | 中国绍兴黄酒集团有限公司 | Preparation technology for drenched rice wine yeast |
| CN103060149A (en) * | 2012-12-31 | 2013-04-24 | 仲恺农业工程学院 | Isomaltooligosaccharide Hakka mother wine and brewing process 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 |
| 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 |
| CN104818187A (en) * | 2015-05-27 | 2015-08-05 | 重庆市农业科学院 | Black gram three-grain liquid and preparation method thereof |
| CN104830621A (en) * | 2015-05-27 | 2015-08-12 | 重庆市农业科学院 | Urd seven-grain liquor and production method thereof |
| CN106754094A (en) * | 2017-03-15 | 2017-05-31 | 苏州同里红酿酒股份有限公司 | A kind of elegant type yellow rice wine and its production technology |
| CN108342282A (en) * | 2018-05-22 | 2018-07-31 | 枣阳市灵鹿酒业有限公司 | A kind of yellow rice wine and its processing technology rich in coprinus comatus polysaccharide |
| CN109486594A (en) * | 2018-12-27 | 2019-03-19 | 安徽海神黄酒集团有限公司 | A kind of big tank numerical control production technology of flavourings cooking wine |
| CN111349531A (en) * | 2020-03-16 | 2020-06-30 | 浙江树人学院（浙江树人大学） | Cooking wine special for roasted eel and preparation process thereof |
| CN113136303A (en) * | 2021-05-26 | 2021-07-20 | 嘉善姚福盛食品有限公司 | Bingning old wine and production process thereof |
| CN115067391A (en) * | 2022-03-14 | 2022-09-20 | 绍兴文理学院 | Preparation method of rice protein beverage and refreshing yellow wine |
| CN114606082A (en) * | 2022-04-18 | 2022-06-10 | 浙江嘉善黄酒股份有限公司 | Organic rice wine brewing method and fermentation tank thereof |
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Application publication date: 20111207 |