CN102344865A - Production method of red date yellow wine - Google Patents
Production method of red date yellow wine Download PDFInfo
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- CN102344865A CN102344865A CN2011102595003A CN201110259500A CN102344865A CN 102344865 A CN102344865 A CN 102344865A CN 2011102595003 A CN2011102595003 A CN 2011102595003A CN 201110259500 A CN201110259500 A CN 201110259500A CN 102344865 A CN102344865 A CN 102344865A
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Abstract
The invention belongs to the field of health care wine preparation, and in particular relates to a production method of a red date yellow wine. The production method comprises the following steps of: adding composite strains and composite enzyme in sticky rice and red dates which are used as raw materials so as to obtain a base wine; putting honey, lucid ganoderma polysaccharide and oligosaccharide in water, heating, boiling and squeezing so as to obtain juice; mixing the juice with aged wine so as to obtain a blending wine; and blending the base wine with the blending wine, and adding a clarifying agent for precipitation so as to obtain the red date yellow wine finished product. The red date yellow wine produced by using the method invention is different from the red date yellow wine prepared by using the traditional soaking method; the composite strains and composite enzyme are adopted to prepare a fermented red date yellow wine, so that red date nutrient substances are sufficiently hydrolyzed, most of nutrient solutions are transferred into the wine liquid, the wine contains more amino acids, polysaccharides, organic acids, vitamins, minerals and the like; and if the red dare yellow wine is drunk for a long term, multiple nutrient substances and active components are provided for a human body, and the purposes of invigorating the circulation of blood, nourishing spleen, and preserving health are achieved.
Description
Technical field
The invention belongs to the health promoting wine preparation field, be specifically related to a kind of working method that adopts biological fermentation process to prepare the red date yellow rice wine.
Background technology
Traditional yellow rice wine is various in style, and ethanol content is lower, between 8%～20%, is generally 15%～20%, although the sugar of yellow rice wine is different with alcoholic strength, local flavor is different, all contains multiple nutritional components and metabolic active substance in the wine.Therefore; Yellow rice wine has Tong Qumai, thick stomach, profit skin, support temper, hold up liver and remove function such as the wind therapeutic method to keep the adverse qi flowing downward; Human body had health functions; Be in people's daily life the good health care article (referring to bibliographical information: Du Jianguo; The yellow rice wine [J] of China; Encyclopaedic knowledge (r), 2007.7 (53) .).
Red date has another name called date, is just classified as one of " five fruits " (peach, Lee, plum, apricot, jujube) since ancient times, and is with a long history.The most outstanding characteristics of date are that vitamin contents is high; Contain necessary multivitamin of human bodies such as abundant vitamin A, B, C and 18 seed amino acids, mineral substance; Wherein the content of vitamins C (xitix) is finished 70-80 times up to grape, apple; The content of rutin (vitamin P) is also very high, and these two kinds of VITAMIN all have certain effect to anti-cancer and preventing hypertension, hyperlipidemia.A clinical studies show abroad: eat the patient of date continuously, healthy recovery is faster more than 3 times than eating the VITAMIN medicament merely, and therefore, date has just had the good reputation of " natural complex ball ".
The research and development of red date wine also is in preliminary developmental stage both at home and abroad at present, mainly is to utilize date to carry out traditional yellow rice wine to soak, to obtain the very low red date wine of technology content.Publication number be CN101016504A Chinese disclosure of the Invention a kind of brewing method of glutinous rice red date wine; Be that glutinous rice that proportioning is good and red date add and carry out diastatic fermentation behind the red colouring agent for food, also used as a Chinese medicine and make glutinous rice red date wine; Can find out; What this invention was adopted is traditional process for making yellow rice wine; Still exist fermentation conversion rate low, can not obtain the shortcoming of more nutritive and health protection components in the jujube.
Summary of the invention
Above-mentioned shortcoming and defect to existing red date wine exists the object of the present invention is to provide a kind of working method that adopts composite bacteria, prozyme co-fermentation to prepare the red date yellow rice wine, to obtain the red date yellow rice wine that contains more nutritive and health protection components, unique flavor.
For realizing goal of the invention of the present invention, the contriver provides following technical scheme:
Summary of the invention
A kind of working method of red date yellow rice wine comprises the steps:
(1) prepares basic wine
Glutinous rice that pre-treatment is good and red date add water and add composite bacteria and prozyme after carry out fermentative processing; The fermentation main technologic parameters has: leavening temperature is 28～30 ℃; Fermentation time is 15～20 days; Amount of water is 1.0～1.2 times of weight of glutinous rice; Red date: the weight ratio=1:28 of glutinous rice～30, composite bacteria: the weight ratio=1:1000 of glutinous rice, prozyme: glutinous rice=1:13～15; Fermentation ends obtains basic wine after squeeze, filter, fry in shallow oil wine
(2) preparation blended liquor
Honey, ganoderan and oligose are put into the water of 10 times of weight, heated and boiled, squeezing then, the juice that obtains mixes with old wine in proportion, sterilization, the sealing immersion several months, obtain blended liquor,
(3) blend
Basic wine and blended liquor mixing are blent, and wherein, the ratio by volume of blending of basic wine is 78～80%, and surplus is a blended liquor,
(4) precipitation process
The wine that step (3) obtains adds 101 finingss and bentonite, obtains described red date yellow rice wine finished product after refrigeration and the filtration.
The contriver is through lot of experiments; Red date is removed nuclear; The jujube paste that utilizes red date with glutinous rice as raw material; Adopt composite bacteria mixed fermentation; Adopt the prozyme saccharification system of multienzyme system, make the abundant hydrolysis of jujube class nutritive substance, the nutritive medium great majority are transferred in the wine liquid; To obtain more nutritive and health protection components in the jujube, obtain the suitable basic wine of sweet mouthfeel.The hybrid system that adopts decocting method to combine with hot dipping method prepares blended liquor, so that blended liquor possesses taste preferably, further basic wine and blended liquor mixing are blent and obtained mellow, the aromatic strongly fragrant red date yellow rice wine of jujube.
Term among the present invention " old wine " is meant old yellow rice wine, like 2 years old yellow rice wine using among the embodiment etc.The temperature of " refrigeration " is 0～4 ℃, with about 3 ℃, is advisable.
As preferably, according to the working method of a kind of red date yellow rice wine of the present invention, wherein, in the described step (1): composite bacteria adopts yellow wine yeast, Japanese sake yeast and batard-montrachet zymic mixture; Prozyme adopts the mixture of cellulase, amylase and polygalacturonase.
As preferably; Working method according to a kind of red date yellow rice wine of the present invention; Wherein, in the described step (1): pre-treatment be meant jujube paste with stoning, cleaning, soaked red date with cleaning, soaked glutinous rice is as raw material steamed rice and drench the meal nest.It is identical that its processing means and traditional glutinous rice wine are brewageed operation.
As preferably, according to the working method of a kind of red date yellow rice wine of the present invention, wherein, comprise also in the described step (1) that the back ferment after the fermentative processing is handled, back ferment treatment temperature is 15 ℃.Fermentative processing is Primary Fermentation, and after Primary Fermentation finished, behind the enzyme analysis vigor, decision rice addition and interpolation number of times carried out secondary fermentation.
As preferably; Working method according to a kind of red date yellow rice wine of the present invention; Wherein, In the described step (1): fermentation time is 20 days; Amount of water is 1.2 times of weight of glutinous rice; Red date: the weight ratio=1:30 of glutinous rice, composite bacteria: the weight ratio=1:1000 of glutinous rice, prozyme: glutinous rice=1:15.The basic wine taste that obtains is best.
As preferably, according to the working method of a kind of red date yellow rice wine of the present invention, wherein, in the described step (2): boiling time is 2 hours, and the volume ratio of juice and old wine is 4:6, and sealing was soaked 2 months.The blended liquor taste that obtains is best.
As preferably, according to the working method of a kind of red date yellow rice wine of the present invention, wherein, in the described step (3): blend ratio 80% by basic wine and blend ratio 20% with blended liquor and mix.Taste is better relatively, and cost can rationally be controlled, and helps depositing.
As preferably, according to the working method of a kind of red date yellow rice wine of the present invention, wherein, and in the described step (4): the weight of the wine that obtains in step (3), the consumption of finings is 50ppm, wherein, the consumption of bentonite is 3 times of 101 finingss.Use 101 finingss and bentonite as finings, the precipitation process best results, the colourity of consideration cost and wine adopts the finings of this ratio best.
As preferably, according to the working method of a kind of red date yellow rice wine of the present invention, wherein, in the described step (4): cold preservation time is 2 days, and filtering number of times is 2 times.
Detailed Description Of The Invention
One, basic wine technical recipe is confirmed:
Base wine is the important component part of red date yellow rice wine of the present invention, how to control leavening temperature well, fermentation time, and adding the water yield and adding other auxiliary materials is one of keys of wine exploitation.The contriver carries out orthogonal test to above factor: get 150kg glutinous rice, 11.5kg wheat koji, 150g distiller's yeast, be chosen as index with the comprehensive article of taste, leavening temperature, fermentation time, the interpolation water yield, interpolation red date amount are four factors, carry out L
9(3
4) orthogonal test.Testing program and test-results are seen table 1:
Table 1
Annotate: test parallel doing three times at every turn, average;
Leavening temperature is meant main ferment temperature, and back ferment temperature is 15 ℃;
Adding the water yield is the multiple of glutinous rice;
Alcohol, pol, the analytical results when acidity is fermentation ends;
Judge the result and judge standard employing scoring mechanism according to yellow rice wine.
Each factor is to the influence of basic wine taste.Can know that by range analysis the secondary factors that influences basic wine taste is: add the water yield＞fermentation time＞interpolation red date amount＞leavening temperature.Get the trend that different levels changes for observing basic wine taste with each factor.The contriver makes the design sketch directly perceived that each factor and taste are judged, and sees Fig. 1, and the best of breed of technical recipe is 28-30 ℃ of a main ferment temperature as can be seen from Figure 1, and fermentation time is about 20 days, and add the water yield and be glutinous rice 1.2 times, adding the red date amount is 5.5kg.
Two, the blended liquor technical recipe is confirmed:
Blended liquor is another important component part of red date yellow rice wine of the present invention, and therefore how effective constituents such as honey, oligose, ganoderan being dissolved in the blended liquor is the another key point of wine exploitation.For confirming the blended liquor technical recipe, the contriver has carried out multiple leach extraction method test.
(1) leach extraction method
A) cold-maceration: choose effective constituents such as honey, ganoderan and place old wine together, soaked respectively 1,2,3,4 month.
B) hot dipping method: earlier old wine is heated to 90 ℃, then effective constituents such as honey, ganoderan is poured in the wine while hot, naturally cooling also soaked respectively 1,2,3 month then.
C) decocting method: select effective constituents such as honey, ganoderan and put into 5 times, 7 times, 10 times water gagings together, heated and boiled 1 hour, squeezing, 3 times repeatedly (wherein back 2 amount of water are 5 times), juice is made blended liquor and is used.
D) hybrid system: select effective constituents such as honey, ganoderan and put into 10 times of water gagings together, heated and boiled 2 hours, squeezing then, juice mixes by the ratio of 5:5,4:6, the 3:7 old wine with 90 ℃, and sterilization seals immersion 1,2,3 month.
(2) result is following:
Judge the result from immersion liquid, hot dipping method and hybrid system are better, but because wine wine degree is positioned between the 12-16, as adopting the final wine degree of its immersion liquid of hot dipping method, more than 16 degree, so comparatively difficulty are produced in low alcohol, and therefore hybrid system is adopted in decision.
(3) the hybrid system technical recipe is confirmed
A) orthogonal test: on hybrid system technology basis, be chosen as index with the comprehensive article of taste, boiling time, juice proportioning, soak time are three factors, carry out L
9(3
4) orthogonal test confirms the technical recipe of blended liquor.Testing program and test-results are seen table 2.
Table 2
Annotate: test parallel doing three times at every turn, average;
Judge the result and judge the accurate scoring mechanism that adopts of calibration according to yellow rice wine.
B) each factor is to the influence of blended liquor taste.Can know that by range analysis the secondary factors that influences basic wine taste is: juice proportioning＞boiling time＞soak time.Get the trend that different levels changes for observing the blended liquor taste with each factor.The contriver makes the design sketch directly perceived that each factor and taste are judged, and sees Fig. 2.The juice proportioning is high more as can be seen from Figure 2, and taste is better relatively.But consider cost factor, reach the possibility of staging life microbial contamination, and combine to influence the secondary factors of taste, the contriver intends and adopted boiling time 2 hours, juice proportioning 40%, soak time 2 months.
In sum, the blended liquor technical recipe is confirmed as follows: select effective constituents such as honey, ganoderan and put into 10 times of water gagings, and heated and boiled 2 hours, squeezing then, juice mixes with 90 ℃ of old wine in the 4:6 ratio, sterilization, sealing was soaked 2 months.
Three, blend
The contriver uses the basic wine and the blended liquor of manufacturing experimently according to above-mentioned definite technical recipe to blend (was example with 2 years old yellow rice wine).The result is following:
Therefore, from taste, basic wine ratio is 80%, blended liquor ratio 20%, and taste is better.
Four, pilot scale
The technical recipe of confirming by lab scale carries out pilot plant test, further to confirm the feasibility of production technique prescription, so that make corresponding adjustment.
1. basic wine
(1) technical recipe: the technical recipe of confirming by lab scale makes an experiment
(2) result is following:
Judge the result from assay and taste and show, the production technique prescription that lab scale is confirmed meets the red date wine development requires.
2. blended liquor
(1) technical recipe: the technical recipe of confirming by lab scale makes an experiment
(2) result is following:
3. blend
To adjust about the definite prescription of lab scale, the result is following for prescription:
Judge from taste, basic wine ratio 78%, blended liquor ratio 22%, taste is better.
Five, trial production
Technical recipe by pilot scale is confirmed is produced as a trial, further to confirm the feasibility of production technique prescription on producing, so that subsequent production.
1. basic wine
(1) technical recipe: the technical recipe of confirming by pilot scale makes an experiment
(2) result is following:
Judge the result from assay and taste and show, the production technique prescription that lab scale is confirmed meets red date yellow rice wine development requires.
2. blended liquor
(1) technical recipe: the technical recipe of confirming by pilot scale makes an experiment
(2) result is following:
3. blend
To adjust about the definite prescription of pilot scale, the result is following for prescription:
Judge from taste, basic wine ratio 78%, blended liquor ratio 22%, taste is better.Judge the result through blending of pilot scale and trial production and show, the alcoholic strength of the finished product is between the 12-17 degree, and pol is between 15-40g/L, and acidity is between 4-7g/L.
Six, stability test
1. biologically stable test
Because red date yellow rice wine of the present invention is the nutritional type yellow rice wine, more is subject to microbiological contamination, as not strengthening hygiene control; Must cause microbial contamination, cause muddiness, the deposition of wine, even it be rotten to become sour; For guaranteeing the stability production of wine, the contriver has done following several respects work:
A) cleaning of attention production environment and wine storing jar is strengthened production management.
B) the production environment temperature should be lower than 10 ℃.
C) after former wine is blent completion, should carry out precipitation process and filter sterilization immediately, to reduce the chance of bacterial contamination.
D) sterilization temperature is wanted strict control, to guarantee to meet the sanitary index requirement.
2. abiotic qualitative test
Yellow rice wine is except because bacterial contamination, produce muddy, precipitate, become sour outside, also, can produce the inanimate turbidity and precipitation owing to itself be a kind of colloidal solution.Because it is nutritious, protein content is higher, and it is muddy therefore more to be prone to produce protein, and the contriver has adopted different defecation methods to make an experiment.
(1) liquid silica gel
A) usage quantity
| Usage quantity | 0.03% | 0.05% | 0.07% |
Annotate: usage quantity is adjusted about with reference to the finings working instructions.
B) result
| Sequence number | Sedimentation effect |
| 1 | 1.5 |
| 2 | 2 |
| 3 | 2 |
Annotate: sedimentation effect adopts destructive test (deposited 24 hours for 0 ℃, 60 ℃ are deposited 24 hours is one-period).
(2) solid silicone
A) usage quantity
| Usage quantity | 0.05% | 0.08% | 0.11% |
Annotate: usage quantity is adjusted about with reference to the finings working instructions.
B) result
| Sequence number | Sedimentation effect |
| 1 | 2 |
| 2 | 2.5 |
| 3 | 2.5 |
Annotate: sedimentation effect adopts destructive test (deposited 24 hours for 0 ℃, 60 ℃ are deposited 24 hours is one-period).
(3) 101 finingss, bentonite
A) 101 finingss, bentonite use prescription
Annotate: the bentonite usage quantity is by 1 times, 2 times, 3 times uses of 101 finings usage quantitys.
B) result
| Sequence number | Sedimentation effect |
| 1 | 1.5 |
| 2 | 2.5 |
| 3 | 3.5 |
| 4 | 2.5 |
| 5 | 2.5 |
| 6 | 3.5 |
Annotate: sedimentation effect adopts destructive test (deposited 24 hours for 0 ℃, 60 ℃ are deposited 24 hours is one-period).
From above-mentioned clarification precipitation process effect, 101 finingss, bentonite result of use the best.From 101 finingss, bentonite precipitation process effect, 3#, 6# effect are better, consider the colourity of cost and wine, intend and adopt the 3# prescription, also i.e. 101 finingss: 0.01%, and bentonite: 0.03% uses to good.
Seven, precipitation test
Because red date yellow rice wine of the present invention is the nutritional type yellow rice wine, produce deposition very easily at short notice, for guaranteeing the stability production of wine, the contriver has done precipitation test (quadrature analysis):
Orthogonal test: in effective storage life, be precipitated as principle not produce, be chosen as index with the comprehensive article of taste, cold preservation time, finings consumption, filtration number of times are three factors, carry out L
9(3
4) orthogonal test confirms the optimum handling measure.
A) testing program and test-results are seen table 3.
Table 3
Annotate: test parallel doing three times at every turn, average;
Judge the result and judge the accurate scoring mechanism that adopts of calibration according to yellow rice wine.
B) each factor is to the sedimentary influence of yellow rice wine.Can know by range analysis, influence the sedimentary secondary factors of yellow rice wine and be: finings consumption＞cold preservation time＞filtration number of times.Get the trend that different levels changes for observing the yellow rice wine deposition with each factor, the contriver makes each factor and the sedimentary design sketch (see figure 3) directly perceived of yellow rice wine.Within the interpolation scope that finings is allowing, addition is big more as can be seen from Figure 3, and the yellow rice wine sedimentation effect is good more.But consider cost factor, the contriver intends and adopts the finings addition is 50ppm, and cold preservation time is 2D, and filtering number of times is 2 filtrations.
Compared with prior art, advantage of the present invention is:
1, be different from traditional immersion process: the red date yellow rice wine that the present invention produces is to be that raw material ferments, brewages the fermented type red date yellow rice wine that forms with glutinous rice with the red date;
2, adopt many bacterial classifications (composite bacteria), multienzyme system (prozyme) co-fermentation: the red date yellow rice wine that the present invention produces adopts yellow wine yeast, Japanese sake yeast, batard-montrachet yeast for fermentation; It is the saccharification system that enzyme system adopts the multienzyme that traditional wheat koji enzyme is, the Mierocrystalline cellulose enzyme combines with the pectin enzyme; Make the abundant hydrolysis of jujube class nutritive substance, the nutritive medium great majority are transferred in the wine liquid.
Description of drawings
Fig. 1 adds the design sketch directly perceived that each factor such as the water yield, fermentation time, interpolation red date amount and leavening temperature and taste are judged in the base wine of the present invention preparation.
Fig. 2 is the design sketch directly perceived that each factor such as juice proportioning, boiling time and soak time and taste are judged in the blended liquor of the present invention preparation.
Fig. 3 is that the present invention precipitates cold preservation time in the experiment, finings consumption and filters each factor such as number of times and design sketch directly perceived that taste is judged.
Fig. 4 is the block diagram of red date yellow wine production technology flow process of the present invention.
Embodiment
Below in conjunction with embodiment and Figure of description, content of the present invention is described more specifically.Should be appreciated that enforcement of the present invention is not limited to the following examples, all will fall into protection domain of the present invention any pro forma accommodation and/or the change that the present invention made.
In the present invention, if not refer in particular to, all part, per-cents are weight unit, and all equipment and raw material etc. all can be buied from market or the industry is commonly used.Do not specialize if having, the method that embodiment adopts is this area current techique.
Embodiment 1
In conjunction with accompanying drawing 4, a kind of working method of red date yellow rice wine comprises:
(1) prepares basic wine
With stoning; Clean; The jujube paste of soaked red date and cleaning; Soaked glutinous rice is together as raw material steamed rice and drench the meal nest; Add water and add composite bacteria (employing yellow wine yeast; Japanese sake yeast and batard-montrachet zymic mixture) and prozyme (employing cellulase; The mixture of amylase and polygalacturonase); Carry out fermentative processing then; The fermentation main technologic parameters has: leavening temperature is 28～30 ℃; Fermentation time is 15 days; Amount of water is 1.0 times of weight of glutinous rice; Red date: the weight ratio=1:28 of glutinous rice; Composite bacteria: the weight ratio=1:1000 of glutinous rice; Prozyme: glutinous rice=1:13; Fermentation ends is after squeezing; Filter; Fry in shallow oil wine and obtain basic wine
(2) preparation blended liquor
Honey, ganoderan and oligose are put into the water of 10 times of weight, heated and boiled 2 hours, squeezing then, the juice that obtains and 2 years old yellow rice wine 4:6 by volume mix, and sterilization seals immersion 2 months, obtains blended liquor,
(3) blend
Basic wine and blended liquor mixing are blent, wherein, by volume, the ratio of blending of basic wine is 78%, the ratio of blending of blended liquor is 22%,
(4) precipitation process
The weight of the wine that obtains in step (3) adds finings (bentonite and 101 finingss) 50ppm, and wherein, the bentonite consumption is 3 times of 101 finingss, obtains described red date yellow rice wine finished product after refrigerating 2 days and filtering 2 times.
Embodiment 2
In conjunction with accompanying drawing 4, a kind of working method of red date yellow rice wine comprises:
(1) prepares basic wine
With stoning; Clean; The jujube paste of soaked red date and cleaning; Soaked glutinous rice is together as raw material steamed rice and drench the meal nest; Add water and add composite bacteria (employing yellow wine yeast; Japanese sake yeast and batard-montrachet zymic mixture) and prozyme (employing cellulase; The mixture of amylase and polygalacturonase); Carry out fermentative processing then; The fermentation main technologic parameters has: leavening temperature is 28～30 ℃; Fermentation time is 20 days; Amount of water is 1.2 times of weight of glutinous rice; Red date: the weight ratio=1:30 of glutinous rice; Composite bacteria: the weight ratio=1:1000 of glutinous rice; Prozyme: glutinous rice=1:15; Fermentation ends is after squeezing; Filter; Fry in shallow oil wine and obtain basic wine
(2) preparation blended liquor
Honey, ganoderan and oligose are put into the water of 10 times of weight, heated and boiled 2 hours, squeezing then, the juice that obtains and 2 years old yellow rice wine 4:6 by volume mix, and sterilization seals immersion 2 months, obtains blended liquor,
(3) blend
Basic wine and blended liquor mixing are blent, wherein, by volume, the ratio of blending of basic wine is 80%, the ratio of blending of blended liquor is 20%,
(4) precipitation process
The weight of the wine that obtains in step (3) adds finings (bentonite and 101 finingss) 50ppm, and wherein, the bentonite consumption is 3 times of 101 finingss, obtains described red date yellow rice wine finished product after refrigerating 2 days and filtering 2 times.
The red date yellow rice wine finished product sanitary index that the present invention makes meets the regulation of GB2758-2005 fermented wine hygienic standard, and the method for inspection is pressed the GB/T13662-2008 experimental technique.
The Oranoleptic indicator and the physical and chemical index of red date yellow rice wine finished product of the present invention are seen table 4 and table 5.
Table 4 red date yellow rice wine Oranoleptic indicator
| Project | Index |
| Color and luster | The wine body is limpid, thorough |
| Fragrance | Jujube is aromatic strongly fragrant, has formed the unique fragrance of yellow rice wine, and this fragrance brings a kind of sensation of happiness to the human consumer |
| Mouthfeel | Sour and sweet palatability, mouthfeel is mellow, and inlet is slick and sly, is fit to drink |
Table 5 red date yellow rice wine physical and chemical index
| Project | Index |
| Alcoholic strength (%, v/v) | 12～17 |
| Pol is (with glucose meter, g/L) | 15～40 |
| Acidity is (in lactic acid, g/L) | 4～7 |
| Amino-acid nitrogen is (in N, g/L) | 0.6～0.9 |
Red date yellow rice wine of the present invention is nutritious, contains more amino acids, polyose, organic acid, VITAMIN and mineral substance etc. in the wine.Long-term drinking can provide human body multiple nutrients material and activeconstituents, and foster spleen, health care invigorate blood circulation.
Although the contriver has done comparatively detailed elaboration to technical scheme of the present invention and has enumerated; Be to be understood that; For the those skilled in the art in this area; Replacement scheme to the foregoing description modifies and/or flexible perhaps employing is equal to is obvious; The essence that all can not break away from spirit of the present invention; The term that occurs among the present invention is used for can not being construed as limiting the invention the elaboration of technical scheme of the present invention and understanding.
Claims (9)
1. the working method of a red date yellow rice wine is characterized in that, described working method comprises the steps:
(1) prepares basic wine
Glutinous rice that pre-treatment is good and red date add water and add composite bacteria and prozyme after carry out fermentative processing; The fermentation main technologic parameters has: leavening temperature is 28～30 ℃; Fermentation time is 15～20 days; Amount of water is 1.0～1.2 times of weight of glutinous rice; Red date: the weight ratio=1:28 of glutinous rice～30, composite bacteria: the weight ratio=1:1000 of glutinous rice, prozyme: glutinous rice=1:13～15; Fermentation ends obtains basic wine after squeeze, filter, fry in shallow oil wine
(2) preparation blended liquor
Honey, ganoderan and oligose are put into the water of 10 times of weight, heated and boiled, squeezing then, the juice that obtains mixes with old wine in proportion, sterilization, the sealing immersion several months, obtain blended liquor,
(3) blend
Basic wine and blended liquor mixing are blent, and wherein, the ratio by volume of blending of basic wine is 78～80%, and surplus is a blended liquor,
(4) precipitation process
The wine that step (3) obtains adds 101 finingss and bentonite, obtains described red date yellow rice wine finished product after refrigeration and the filtration.
2. the working method of a kind of red date yellow rice wine as claimed in claim 1 is characterized in that, in the described step (1): composite bacteria adopts yellow wine yeast, Japanese sake yeast and batard-montrachet zymic mixture; Prozyme adopts the mixture of cellulase, amylase and polygalacturonase.
3. the working method of a kind of red date yellow rice wine as claimed in claim 1; It is characterized in that, in the described step (1): pre-treatment be meant jujube paste with stoning, cleaning, soaked red date with cleaning, soaked glutinous rice is as raw material steamed rice and drench the meal nest.
4. the working method of a kind of red date yellow rice wine as claimed in claim 1 is characterized in that, comprises also in the described step (1) that the back ferment after the fermentative processing is handled, and back ferment treatment temperature is 15 ℃.
5. the working method of a kind of red date yellow rice wine as claimed in claim 1; It is characterized in that; In the described step (1): fermentation time is 20 days; Amount of water is 1.2 times of weight of glutinous rice; Red date: the weight ratio=1:30 of glutinous rice; Composite bacteria: the weight ratio=1:1000 of glutinous rice, prozyme: glutinous rice=1:15.
6. the working method of a kind of red date yellow rice wine as claimed in claim 1 is characterized in that, in the described step (2): boiling time is 2 hours, and the volume ratio of juice and old wine is 4:6, and sealing was soaked 2 months.
7. the working method of a kind of red date yellow rice wine as claimed in claim 1 is characterized in that, in the described step (3): the ratio of blending by basic wine is 80% to be 20% to mix with the ratio of blending of blended liquor.
8. the working method of a kind of red date yellow rice wine as claimed in claim 1 is characterized in that, in the described step (4): the weight of the wine that obtains in step (3), the consumption of 101 finingss is 50ppm, wherein, the consumption of bentonite is 3 times of 101 finingss.
9. the working method of a kind of red date yellow rice wine as claimed in claim 1 is characterized in that, in the described step (4): cold preservation time is 2 days, and filtering number of times is 2 times.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110259500 CN102344865B (en) | 2011-09-05 | 2011-09-05 | Production method of red date yellow wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110259500 CN102344865B (en) | 2011-09-05 | 2011-09-05 | Production method of red date yellow wine |
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| CN2012104789718A Division CN102978087A (en) | 2011-09-05 | 2011-09-05 | Method for producing wine |
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| CN102344865A true CN102344865A (en) | 2012-02-08 |
| CN102344865B CN102344865B (en) | 2013-03-06 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103893587A (en) * | 2014-03-19 | 2014-07-02 | 如皋市蒲西酒厂 | Blood-nourishing qi-tonifying yellow wine |
| CN103897956A (en) * | 2014-03-19 | 2014-07-02 | 如皋市蒲西酒厂 | Calcium-supplementing and blood-fat-lowering yellow rice wine and preparation method thereof |
| CN104017686A (en) * | 2013-12-12 | 2014-09-03 | 广西科技大学 | Method for producing red date glutinous rice wine |
| CN104152328A (en) * | 2014-09-02 | 2014-11-19 | 徐志 | Chinese date and sticky rice red wine and preparation method thereof |
| CN104629997A (en) * | 2013-11-07 | 2015-05-20 | 姜勇 | Brewing method for ganoderma lucidum-black glutinous rice wine |
| CN106978324A (en) * | 2017-04-19 | 2017-07-25 | 吕兴龙 | A kind of yellow rice wine turbidity removal filling process |
| CN110964615A (en) * | 2020-01-13 | 2020-04-07 | 义乌市三宝农业科技有限公司 | Preparation method of south jujube wine |
| CN112899115A (en) * | 2021-03-10 | 2021-06-04 | 绍兴国家黄酒工程技术研究中心有限公司 | Making process of special yellow rice wine with blood replenishing and beautifying functions |
| CN113717811A (en) * | 2020-03-27 | 2021-11-30 | 宁夏唐夏生物科技有限公司 | Preparation method of long red date yellow wine |
| CN115305167A (en) * | 2022-09-19 | 2022-11-08 | 河北科技师范学院 | Chinese chestnut polysaccharide yellow wine and preparation method thereof |
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| CN101016504A (en) * | 2006-06-27 | 2007-08-15 | 王家祥 | Brewing method for glutinous rice red date wine |
| CN101638619A (en) * | 2009-08-14 | 2010-02-03 | 得利斯集团有限公司 | Production technology of health wine |
| CN101921687A (en) * | 2010-07-19 | 2010-12-22 | 佳县益民现代农业开发有限公司 | A kind of preparation method of red date cognac |
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| CN101016504A (en) * | 2006-06-27 | 2007-08-15 | 王家祥 | Brewing method for glutinous rice red date wine |
| CN101638619A (en) * | 2009-08-14 | 2010-02-03 | 得利斯集团有限公司 | Production technology of health wine |
| CN101921687A (en) * | 2010-07-19 | 2010-12-22 | 佳县益民现代农业开发有限公司 | A kind of preparation method of red date cognac |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629997A (en) * | 2013-11-07 | 2015-05-20 | 姜勇 | Brewing method for ganoderma lucidum-black glutinous rice wine |
| CN104017686A (en) * | 2013-12-12 | 2014-09-03 | 广西科技大学 | Method for producing red date glutinous rice wine |
| CN103893587A (en) * | 2014-03-19 | 2014-07-02 | 如皋市蒲西酒厂 | Blood-nourishing qi-tonifying yellow wine |
| CN103897956A (en) * | 2014-03-19 | 2014-07-02 | 如皋市蒲西酒厂 | Calcium-supplementing and blood-fat-lowering yellow rice wine and preparation method thereof |
| CN103897956B (en) * | 2014-03-19 | 2015-11-18 | 如皋市蒲西酒厂 | To replenish the calcium reducing blood-fat yellow rice wine and preparation method thereof |
| CN104152328A (en) * | 2014-09-02 | 2014-11-19 | 徐志 | Chinese date and sticky rice red wine and preparation method thereof |
| CN104152328B (en) * | 2014-09-02 | 2015-09-30 | 徐志 | Date glutinous rice red wine and preparation method thereof |
| CN106978324A (en) * | 2017-04-19 | 2017-07-25 | 吕兴龙 | A kind of yellow rice wine turbidity removal filling process |
| CN110964615A (en) * | 2020-01-13 | 2020-04-07 | 义乌市三宝农业科技有限公司 | Preparation method of south jujube wine |
| CN113717811A (en) * | 2020-03-27 | 2021-11-30 | 宁夏唐夏生物科技有限公司 | Preparation method of long red date yellow wine |
| CN112899115A (en) * | 2021-03-10 | 2021-06-04 | 绍兴国家黄酒工程技术研究中心有限公司 | Making process of special yellow rice wine with blood replenishing and beautifying functions |
| CN115305167A (en) * | 2022-09-19 | 2022-11-08 | 河北科技师范学院 | Chinese chestnut polysaccharide yellow wine and preparation method thereof |
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