CN102391923A - Rice wine and production process thereof - Google Patents
Rice wine and production process thereof Download PDFInfo
- Publication number
- CN102391923A CN102391923A CN201110375412XA CN201110375412A CN102391923A CN 102391923 A CN102391923 A CN 102391923A CN 201110375412X A CN201110375412X A CN 201110375412XA CN 201110375412 A CN201110375412 A CN 201110375412A CN 102391923 A CN102391923 A CN 102391923A
- Authority
- CN
- China
- Prior art keywords
- rice
- wine
- liquor
- glutinous rice
- glutinous
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses rice wine and a production process thereof. Based on traditional production processes of low-alcohol rice-flavour liquor, the formula and production process are improved; thus the product not only has the style of rice-flavour liquor, but also has glutinous rice flavor; and nutritional components are maintained as many as possible. Liquor is prepared by using rice and glutinous rice according to a certain proportion through a production process of rice-flavour liquor. Additionally, part of glutinous rice is steamed, fermented, sterilized, and filtered to obtain glutinous rice wine. The two kinds of wine are blended according to a certain proportion to form rice wine with local characteristics.
Description
Technical field
The present invention relates to a kind of rice wine and production technique thereof.
Technical background
Rice wine is for being commonly called as, being actually with the rice is raw material, by fermentation, distillation, ageing, blend and form, does not add the flavor and fragrance substance that edible ethanol and non-liquor fermentation produce, and having with ethyl lactate, β-this ethanol is the liquor of the compound perfume (or spice) of main body.Its characteristics: rice is fragrant pure elegant, and it is sweet to enter the mouth, and falls after rise happy smooth.Rice spirit serves as typical case's representative with the Guilin three-flower wine in Guangxi still.Rice wine is that Guangxi Minority is liked a kind of wine of drinking, and the brewery in each county, Guangxi all produces rice wine.In Minorities stockaded villages such as strong, precious jade, seedling, all have and oneself make the custom of rice wine, also take out reception guest's usefulness from drink.Rice wine production output and Absatzvolumen are all very big in the minority area, and local government also develops rice wine as an industry of shaking off poverty and setting out on the road to prosperity, and help as local government's development county economy.
Through retrieval, find following relevant rice wine and production technique thereof:
98110698.6 patent is on traditional low rice wine manufacture craft basis; Adopt cascade filtration; By the filtering wine liquid of cotton bottle filter; Carry out cascade filtration by JH polypropylene hollow fiber membrane formula sterile filtration machine again, remove bacterium and larger molecular organics in the wine liquid, higher than the purification techniques purification rate of existing thick worry technology, absorption or interpolation sterilant.Make the transparent little Huang of wine and women-sensual pursuits, edible health prolongs and deposits and freshness date.
200910101725.9 patent: the first step, glutinous rice is cooked, become glutinous rice; In second step, sticky rice flour is cooled to 24～36 degrees Celsius; The 3rd step, in glutinous rice, evenly admix distiller's yeast, it was preserved 30～48 hours down at 20～30 degrees centigrade, form the middle matter of rice wine; In the 4th step, matter in the middle of the described rice wine is blended into grain neutral spirit, and sealing was deposited more than 1 month.Described glutinous rice, sweet yeast for brewing rice wine are 100 to 0.6～2 preparations by mass ratio, and glutinous rice, grain neutral spirit are 100 to 70～120 preparations by mass ratio.Technology of the present invention is simple, and vinosity is good, does not turn sour, and does not go up first-class characteristic.
2010121758.2 patent rice wine composition comprises: Chinese sorghum, rice, corn, glutinous rice, black rice, red rice, sago, the seed of Job's tears, Gorgon fruit, the composition proportion of above-mentioned rice wine is (weight ratio): Chinese sorghum 20～30%, rice 20～30%, corn 5～15%, glutinous rice 5～15%, black rice 3～10%, millet 3～10%, sago 3～10%, the seed of Job's tears 3～10%, Gorgon fruit 3～-10%.This wine grain is made step: the wine of preparing burden-ferment-distill out.
China's liquor is one of the world's six big liquors, and its production history is long, and Technology is unique, is typical case's representative of China's traditional product.According to data statistics, by 2005, the above liquor-making enterprises of China's scale had 940 families, produces liquor 3,500,000 kilolitres, realizes 72,300,000,000 yuan of sales revenue, 19,100,000,000 yuan of profits taxes.
When the liquor of China originates from, still disputable so far difference.China's liquor is of a great variety, and region are strong, and product differs from one another, and technology respectively has characteristics, and country does not also have fine sorting technique at present.Said now " rice wine " is exactly a kind of phraseology in the liquor.
Wine belongs to fancy food, guaranteeing hygienic quality simultaneously, and local flavor is the most important sign of evaluation quality.Therefore, the color of rice wine, the flavor characteristics of body will obviously be expressed, and just can possess the basic characteristics of rice wine.
Summary of the invention
It is simple to the purpose of this invention is to provide a kind of production technique, and the low rice wine that technical difficulty is little is very suitablely drunk drunk by peoplely, has that exploitation is worth and the prospect of vast market.
That the present invention comes from is strong, oneself a kind of rice wine of making of precious jade, seedling Minorities, through improving prescription and production technique, utilizes modern liquor production technology and advanced equipment, produces the controlled products of quality index such as a kind of color, body.
The present invention's technology basic demand: instruct down in " give birth to perfume by fermenting, Titian is by distillation, and moulding is by blending " principle, in the rice spirit production process, certain requirement is arranged, otherwise steam distilled spirit fragrance, taste, style with regard to difference to proportioning raw materials; Distilling liquor is also blent with the fermentation sweet rice wine by a certain percentage, just can access this base liquor base style characteristic.At last; Stress that also this production technique adopts some deposition absorption, filtering multiple-stage treatment means; And utilization wine purifies and to urge pure all-in-one, solid, turbidity removal can finely be fallen, remove peppery, remove hardship, deodorizing, make the wine ageing of accelerating the ripening except that puckery, oil removing, deacidification etc., mouthfeel more alcohol just, soft.
The Hechi City product quality supervision and testing institute detects this Fengshan rice wine through Guangxi Zhuang Autonomous Region, and the result is alcoholic strength (20 ℃) 22.8%vol, ETHYLE ACETATE 0.95g/L, bata-phenethyl alcohol 26mg/L.
The technical scheme that the present invention takes:
Use rice, glutinous rice to be raw material, according to the rice spirit production technique, rice, glutinous rice ratio are to feed intake at 10: 1, cold through immersion, steamed rice, stand, add little bent powder, cylinder, fermentation and distillation make basic white spirits down.
Use part glutinous rice to be raw material, according to the fermented wine production technique, through steamed rice, fermentation is filtered, and sterilization makes basic sweet rice wine through RP6L Ultra High Temperature Short Time machine, stores more than January subsequent use.
After blending above-mentioned distilling liquor and sweet rice wine by 10: 1; Adding 0.1% food grade gac soaked 1 day; Adding 0.08% food grade zeyssatite (the thickness flocculating aids is 1: 1) during filtration again stirs; Through the WK250 diatomite filter, purify through PIV1.0NB1 wine again and urge pure all-in-one and 1T/h liquor fine filting machine promptly to get.
Advantage of the present invention or positively effect:
1, the present invention takes liquor and two kinds of working methods of fermented wine to combine, and technology is difficult little, and dissemination is arranged.In the production process, regulation feed intake proportioning raw materials with blend the ratio production formula, easy master guarantees the flavor stability of every batch of product.
2, this rice wine color, body uniqueness, color and luster is limpid transparent, and meter perfume is elegant, and inlet is continuous to soften, and the mouth that falls is felt well clean, and taste is happy smooth, and glutinous flavor is little sweet, liked by people.
Embodiment
1, cleans elutriation
Choose raw material by the production command request and handle, the qualified rice that weighs up, glutinous rice (ratio between two 1: 1) are put into clean container add the water elutriation, after elutriation finishes, be placed on upward drip-dry water of sieve.
2, boiling
Rice, the glutinous rice of drip-dry water are put into steamer, open the vexed steaming of steam 1 hour, turn over meal then; Rice dumpling is broken up, drenched water more equably one time, cover pot cover and open the vexed steaming of steam 40 minutes; Can meal risen out, airing be in the meal pond of drying in the air, when treating the temperature cold to 32 ℃ of meal; Can add 0.6% distiller's yeast, turn evenly.
3, fermentation
Put rice in jar fermenter diastatic fermentation, tie the cylinder mouth, saccharification ripe (the meal layer descends, goes out fermented glutinous rice) after 18 hours with film; Can add water and carry out wineization, turn over groove after 24 hours, turn over trough end after; Tighten the film that covers at the cylinder mouth; Need winter 14 days, summer to need after 10 days, the physical change of fermentation liquid is observed in operating process, needs soon, ear is listened, nose is heard, mouth tasted, thermometric degree, detectable level means assistance observation.The sign that fermentation finishes: the raw material of floating liquid level all sinks to cylinder bottom.
4, distillation
With fermenting-ripening, wanted the distillatory vinasse same day, be pumped in the Liquor distillation pot, close good lid mouthful and valve, opening steam then heats, treat that kettle temperature reaches 130 ℃ after.Begin to distill out wine, at this moment will adjust the pressure of steam, can not be too big, can not be too little.Pressure is too big, and vinasse seal in the still pot water cooler easily, causes liquor muddy.Note water saving.Cooling pool cooling water coolant will regulate, treat that white liquor distilling is won minimum wine degree to institute after, i.e. distillation finishes.
5, sweet rice wine
Part glutinous rice is cooked, cool but, add 0.8% sweet wine powder, the dress cylinder, ferment promptly got in 2～3 days, filtered, and through the sterilization of RP6L Ultra High Temperature Short Time machine, storage promptly can be used as basic fermented wine and use more than 1 month.
6, blend filtration
Distilling liquor and fermented wine are blent in 10: 1 ratios, and mixed up the wine degree.Add 0.1% food grade gac and soaked 24 hours, when need filter, add 0.08% food grade zeyssatite and stir, filter, purify through wine again and urge pure all-in-one and liquor fine filting machine promptly to get through diatomite filter.
7, can lamp inspection
Fill operations personnel now wash your hands when operation.Filling machine, sealing machine, sealing machine can use after qualified through debugging.Equipment should diligent maintenance, keeps cleaning health, and the requirement quantitative up to specification of can, is sealed the back and guaranteed not ooze wine, do not leak wine at gland, and qualified through the lamp inspection, guarantees measures such as no foreign matter.
8, packing, detection, warehouse-in
Bottled rice wine, the cup rice wine of packing will conscientiously be wiped clean, stain must not be arranged, and the discovery capacity is not enough, leak bottle and all must not pack.Date manufactured, job number, seal cover clear, must not be smudgy.To must not be short of by the regulation vanning.After each index of detection is qualified, can put in storage.
Claims (2)
1. the low rice wine of a traditional local characteristic.Be raw material at first, produce distilling liquor,, produce sweet rice wine by the fermented wine production technique in addition with part glutinous rice by the rice spirit production technique with rice, glutinous rice.After two kinds of wine are blent by a certain percentage, add gac, filter, purify through wine again and urge pure all-in-one and liquor fine filting machine promptly to get through diatomite filter.
2. the unique technical recipe that should invent: the distilling liquor that first step is produced, rice and glutinous rice mixing ratio are 10: 1; It is 1: 10 that the fermented wine that second step is produced and the distilling liquor of first step are blent proportioning.This rice wine is main with rice, and glutinous rice is auxilliary, outstanding rice spirit style, and the sweet rice wine flavor constitutes essential characteristic for replenishing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110375412XA CN102391923A (en) | 2011-11-23 | 2011-11-23 | Rice wine and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110375412XA CN102391923A (en) | 2011-11-23 | 2011-11-23 | Rice wine and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102391923A true CN102391923A (en) | 2012-03-28 |
Family
ID=45859309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110375412XA Pending CN102391923A (en) | 2011-11-23 | 2011-11-23 | Rice wine and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102391923A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103194350A (en) * | 2013-03-29 | 2013-07-10 | 浙江红石梁集团济公家酒坊有限公司 | Method for preparing low-degree distilled red kojic rice liquor |
| CN103484332A (en) * | 2013-09-30 | 2014-01-01 | 贵州省黎平县侗乡米业有限公司 | Liping kam sweet rice wine and producing method thereof |
| CN104560544A (en) * | 2013-10-28 | 2015-04-29 | 覃美英 | Cymbidium floribundum-cannabis sativa health wine and preparation method thereof |
| CN104938923A (en) * | 2015-06-04 | 2015-09-30 | 季华 | Vinasse preparation method |
| CN105950410A (en) * | 2016-06-30 | 2016-09-21 | 李多可 | Wine and making method thereof |
| CN106244388A (en) * | 2016-10-26 | 2016-12-21 | 紫云自治县金豆农业开发有限责任公司 | A kind of millet wine brewing method |
| CN106318778A (en) * | 2016-08-31 | 2017-01-11 | 沈飞 | Health-care wine containing polygonatum and brewing method of health-care wine |
| CN106350361A (en) * | 2016-08-31 | 2017-01-25 | 沈飞 | Hmong's bangdang wine making method |
| CN106754163A (en) * | 2017-02-15 | 2017-05-31 | 合肥步之道商贸有限公司 | A kind of apple aroma low alcohol white spirit |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079778A (en) * | 1993-04-24 | 1993-12-22 | 广东省蕉岭县高思酒厂 | Utilize the making method of glutinous rice brewing spirit |
| CN1100139A (en) * | 1993-09-11 | 1995-03-15 | 周建 | Process for producing health fermented distilled liquor |
| CN1158354A (en) * | 1996-02-28 | 1997-09-03 | 郭大山 | Areca liquor and its prepn. method |
-
2011
- 2011-11-23 CN CN201110375412XA patent/CN102391923A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079778A (en) * | 1993-04-24 | 1993-12-22 | 广东省蕉岭县高思酒厂 | Utilize the making method of glutinous rice brewing spirit |
| CN1100139A (en) * | 1993-09-11 | 1995-03-15 | 周建 | Process for producing health fermented distilled liquor |
| CN1158354A (en) * | 1996-02-28 | 1997-09-03 | 郭大山 | Areca liquor and its prepn. method |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103194350A (en) * | 2013-03-29 | 2013-07-10 | 浙江红石梁集团济公家酒坊有限公司 | Method for preparing low-degree distilled red kojic rice liquor |
| CN103484332A (en) * | 2013-09-30 | 2014-01-01 | 贵州省黎平县侗乡米业有限公司 | Liping kam sweet rice wine and producing method thereof |
| CN103484332B (en) * | 2013-09-30 | 2015-02-11 | 贵州省黎平县侗乡米业有限公司 | Liping kam sweet rice wine and producing method thereof |
| CN104560544A (en) * | 2013-10-28 | 2015-04-29 | 覃美英 | Cymbidium floribundum-cannabis sativa health wine and preparation method thereof |
| CN104938923A (en) * | 2015-06-04 | 2015-09-30 | 季华 | Vinasse preparation method |
| CN105950410A (en) * | 2016-06-30 | 2016-09-21 | 李多可 | Wine and making method thereof |
| CN106318778A (en) * | 2016-08-31 | 2017-01-11 | 沈飞 | Health-care wine containing polygonatum and brewing method of health-care wine |
| CN106350361A (en) * | 2016-08-31 | 2017-01-25 | 沈飞 | Hmong's bangdang wine making method |
| CN106244388A (en) * | 2016-10-26 | 2016-12-21 | 紫云自治县金豆农业开发有限责任公司 | A kind of millet wine brewing method |
| CN106754163A (en) * | 2017-02-15 | 2017-05-31 | 合肥步之道商贸有限公司 | A kind of apple aroma low alcohol white spirit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102391923A (en) | Rice wine and production process thereof | |
| CN102286342B (en) | Preparation method for organic red yeast glutinous rice wine | |
| CN103194350B (en) | Method for preparing low-degree distilled red kojic rice liquor | |
| CN104232390B (en) | Brewing method for grape wine | |
| CN101692891B (en) | Production technique of cooking wine with ageing vinasse | |
| CN102978075B (en) | Honey glutinous rice wine | |
| CN102268350A (en) | Fresh low-alcohol mung bean yellow wine and production process thereof | |
| CN105331489B (en) | Red yeast rice wine brewage technology | |
| CN101875891B (en) | Preparation method of potable spirit rich in gamma-aminobutyric acid | |
| CN104962430A (en) | Mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield | |
| CN103255026A (en) | Honey distilled wine | |
| CN103555512A (en) | Production process of jujube-flavored white spirit | |
| CN103436403A (en) | Highland barley za wine and preparation method thereof | |
| CN104087494A (en) | Tea fragrant type white spirit and production process thereof | |
| CN1390924A (en) | Process for brewing persimmon wine | |
| CN101869156A (en) | Preparation method of black tea compound fungus beverage | |
| CN1174087C (en) | Process for preparing barley dry wine | |
| CN105349323B (en) | Compound wine of rice fermented with red yeast and its brewing method | |
| CN101265444A (en) | Walnut wine and preparation method thereof | |
| CN1033171C (en) | Automated method and apparatus for semi-solid fermentation used in production of ancient quality rice vinegar and/or rice wine | |
| CN1362506A (en) | Kaoliang red wine and its production process | |
| CN100491516C (en) | Method for producing vinegar using solid spirit for brewing by-product | |
| CN101429472B (en) | Method for producing coconut wine | |
| CN101012427A (en) | Method of brewing sweet potato yellow rice wine | |
| CN1077987A (en) | The production method of Lucid Ganoderma wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120328 |