CN102277268A - Grain biological wine and brewing process thereof - Google Patents
Grain biological wine and brewing process thereof Download PDFInfo
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- CN102277268A CN102277268A CN2011102303541A CN201110230354A CN102277268A CN 102277268 A CN102277268 A CN 102277268A CN 2011102303541 A CN2011102303541 A CN 2011102303541A CN 201110230354 A CN201110230354 A CN 201110230354A CN 102277268 A CN102277268 A CN 102277268A
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Abstract
The invention relates to grain biological wine and a brewing process thereof. The wine is characterized in that glutinous rice and rice in a weight ratio of (1.8-2.2):1 are taken as the main raw materials; and saccharification extract, alcohol yeast, bioenergy vitality element, millet, wheat and mung beans are added. The grain biological wine and the brewing process have the following beneficial effects: the grain biological wine has the alcohol degree equivalent to that of the white wine and is absolutely brewed with grains and plants rather than by a blending process; at the same time, the degree of the grain biological wine is formed once in the brewing process, and after drinking the produced grain biological wine, people do not have wine fumes in mouth, do not feel thirsty, are sobered up quickly and are not harmed; and the brewing process of the grain biological wine has the advantages of reasonableness, simpleness, short brewing time, high wine yield and grain saving.
Description
Technical field
The invention belongs to drinks, relate in particular to a kind of biological wine and brew method thereof.
Background technology
Present Attitude wine mainly is meant liquor, but liquor mainly through distillation, fire and explained hereafter such as then blend, mouthfeel is not as brewing wine, and nutrition is low especially, also bigger to the injury of human body, the time of sobering up is long.Traditional both at home and abroad brewing wine is then based on grape wine, rice wine, yellow rice wine and pure mellow wine, though the nutritive ingredient height, the number of degrees of wine are too low, and the highest 18 degree that are no more than do not satisfy the demand of most people to wine.
Summary of the invention
The present invention has designed biological wine of a kind of five cereals and brewing process thereof, the wine that its rice wine number of degrees that solved the traditional method brew are lower, contain fruit or plant in the brew process to fruit and the inadequate problem of the dietetic alimentation of plant own.
In order to solve the technical problem of above-mentioned existence, the present invention has adopted following scheme:
The biological wine of a kind of five cereals is main raw material with glutinous rice and rice, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with millet, wheat and mung bean in the raw material of brewing wine.
By weight, the content of described rice is 10-30%, and the content of glutinous rice is 10%-20%, and the content of millet is that the content of 5%-25%, wheat is 5%-25%, and the content of mung bean is 5%-25%.
Described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
Described mung bean, millet and wheat are proportionally to join in the raw material with form of powder to ferment together.
The brewing process of the biological wine of a kind of five cereals may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-15 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt the oak container splendid attire grain of rice, do not add water, guarantee that the grain of rice was at temperature 100-140 ℃ of following dry blowing 10-15 minute;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-35 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 30-70 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make highly biological wine by metering packing.
Adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
Described second step adopts oak barrel as container when steaming rice.
The potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
Add bioenergy vigor element when stirring during the Secondary Fermentation in described the 4th step fermentation.
By concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, the fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, and collects pressed liquor, and carries out three times and filter, and merging filtrate gets transparent clear liquor, the metering packing.
Traditional liquor is the wine brewing main raw material with grain, and biological wine is wine brewing main raw material or auxiliary material with the natural phant, has saved grain; Liquor that market is traditional or medicinal liquor adopt edible ethanol, water and spices to soak mostly and blend.Preparation method's key of biological wine is main raw material or the auxiliary material of plant as wine brewing, participates in the whole process of wine brewing directly, allows nutrition of plant self and pharmaceutical use melt fully in wine, has improved the nutrition of wine fully.
Biological wine is to adhere to scientific and technical innovation, on the basis of process innovation, fully according to country advocate liquor-making enterprise according to " liquor to brewing wine, grain wine to fruit wine, high wine to low alcohol; common wine is to nutriment wine " developing direction that changes, at the inherit traditional ancient prescription, the utilization traditional technology adopts biotechnology, and exquisite plant is brewageed.
Biological wine of these five cereals and brewing process thereof have following beneficial effect:
(1) the biological drinking utensils of five cereals of the present invention has the alcohol number of degrees suitable with liquor, and does not adopt blending process production in brewing process, brewages production by cereal fully.
(2) number of degrees of the biological wine of five cereals of the present invention are once shaped in brewing process, and the biological beverage of the five cereals that make does not have thirsty sensation with there not being fume (flavor) in the deutostoma, sobers up fast, not wound body.
(3) production technique of the biological wine of five cereals of the present invention is rationally simple, and the wine brewing time is short, and the yield of liquor height is saved grain.
(4) merge the nutritive ingredient of cereal such as millet, wheat and mung bean in the biological wine of five cereals of the present invention, and utilized biotechnology to add, helped absorption of human body.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1
Make the biological wine of five cereals by following proportioning raw materials and brewing process, raw material is a main raw material with glutinous rice 20% and rice 30%, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 0.76% of a main raw material gross weight; The distillery yeast addition is 1.18% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.45% of a main raw material gross weight, and the addition of millet, wheat and mung bean is respectively 10%, 20%, 10%.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 15 minutes down for 100 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 25 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 40 ℃ of temperature, sealing and fermenting 13 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 25 ℃ of temperature, and sealing and fermenting 13 days is carried out 3 times and stirred during the Secondary Fermentation, add biologos plain and millet, wheat-flour and Powder Phaseoli radiati during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of five cereals that the alcohol number of degrees are the 38-50 degree by metering packing.
Embodiment 2
Make the biological wine of five cereals by following proportioning raw materials and brewing process, raw material is a main raw material with glutinous rice 20% and rice 20%, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 0.88% of a main raw material gross weight; The distillery yeast addition is 1.22% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.12% of a main raw material gross weight, and the addition of millet, wheat and mung bean is respectively 20%, 20%, 20%.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 13 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 10 minutes down for 135 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 25 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 70 ℃ of temperature, sealing and fermenting 7 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 25 ℃ of temperature, and sealing and fermenting 7 days is carried out 2 times and stirred during the Secondary Fermentation, add biologos plain and millet, wheat-flour and Powder Phaseoli radiati during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of five cereals that the alcohol number of degrees are the 38-45 degree by metering packing.
In conjunction with specific embodiments the present invention has been carried out exemplary description above; obvious realization of the present invention is not subjected to the restriction of aforesaid way; as long as the various improvement of having adopted method design of the present invention and technical scheme to carry out; or design of the present invention and technical scheme are directly applied to other occasion without improving, all in protection scope of the present invention.
Claims (10)
1. the biological wine of five cereals is main raw material with glutinous rice and rice, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with millet, wheat and mung bean in the raw material of brewing wine.
2. the biological wine of five cereals according to claim 1, it is characterized in that: by weight, the content of described rice is 10-30%, and the content of glutinous rice is 10%-20%, and the content of millet is that the content of 5%-25%, wheat is 5%-25%, and the content of mung bean is 5%-25%.
3. the biological wine of five cereals according to claim 1 and 2, it is characterized in that: described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
4. the biological wine of five cereals according to claim 3 is characterized in that: described mung bean, millet and wheat are proportionally to join in the raw material with form of powder to ferment together.
5. the brewing process of the biological wine of the five cereals that comprise claim 1-4 may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-15 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt the oak container splendid attire grain of rice, do not add water, guarantee that the grain of rice was at temperature 100-140 ℃ of following dry blowing 10-15 minute;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-35 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 30-70 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make highly biological wine by metering packing.
6. the brewing process of the biological wine of five cereals according to claim 5 is characterized in that: adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
7. the brewing process of the biological wine of five cereals according to claim 6 is characterized in that: described second step adopts oak barrel as container when steaming rice.
8. according to the brewing process of claim 5 or the biological wine of 7 described five cereals, it is characterized in that: the potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
9. the brewing process of the biological wine of five cereals according to claim 8 is characterized in that: add bioenergy vigor element when stirring during the Secondary Fermentation in described the 4th step fermentation.
10. according to the brewing process of the biological wine of each described five cereals of claim 5-9, it is characterized in that: by concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, the metering packing.
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| CN2011102303541A CN102277268A (en) | 2011-08-12 | 2011-08-12 | Grain biological wine and brewing process thereof |
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| CN2011102303541A CN102277268A (en) | 2011-08-12 | 2011-08-12 | Grain biological wine and brewing process thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103224868A (en) * | 2013-05-17 | 2013-07-31 | 李翠花 | Making method of longan sweet wine |
| CN103966047A (en) * | 2014-05-05 | 2014-08-06 | 齐鲁工业大学 | Preparation method of mung bean health care wine |
| CN104830621A (en) * | 2015-05-27 | 2015-08-12 | 重庆市农业科学院 | Urd seven-grain liquor and production method thereof |
| CN106190701A (en) * | 2016-07-28 | 2016-12-07 | 桐庐富莲农业开发有限公司 | A kind of cider |
| CN106222015A (en) * | 2016-07-28 | 2016-12-14 | 桐庐富莲农业开发有限公司 | A kind of waxberry wine |
| CN106281852A (en) * | 2016-08-21 | 2017-01-04 | 桐庐富莲农业开发有限公司 | A kind of long shelf-life rice wine |
| CN106318832A (en) * | 2016-08-21 | 2017-01-11 | 桐庐富莲农业开发有限公司 | Lotus seed wine |
-
2011
- 2011-08-12 CN CN2011102303541A patent/CN102277268A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103224868A (en) * | 2013-05-17 | 2013-07-31 | 李翠花 | Making method of longan sweet wine |
| CN103966047A (en) * | 2014-05-05 | 2014-08-06 | 齐鲁工业大学 | Preparation method of mung bean health care wine |
| CN103966047B (en) * | 2014-05-05 | 2016-03-02 | 齐鲁工业大学 | A kind of preparation method of green gram health care wine |
| CN104830621A (en) * | 2015-05-27 | 2015-08-12 | 重庆市农业科学院 | Urd seven-grain liquor and production method thereof |
| CN106190701A (en) * | 2016-07-28 | 2016-12-07 | 桐庐富莲农业开发有限公司 | A kind of cider |
| CN106222015A (en) * | 2016-07-28 | 2016-12-14 | 桐庐富莲农业开发有限公司 | A kind of waxberry wine |
| CN106281852A (en) * | 2016-08-21 | 2017-01-04 | 桐庐富莲农业开发有限公司 | A kind of long shelf-life rice wine |
| CN106318832A (en) * | 2016-08-21 | 2017-01-11 | 桐庐富莲农业开发有限公司 | Lotus seed wine |
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Application publication date: 20111214 |