CN102424785B - Brewing method of safflower yellow rice wine - Google Patents
Brewing method of safflower yellow rice wine Download PDFInfo
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- CN102424785B CN102424785B CN 201110452546 CN201110452546A CN102424785B CN 102424785 B CN102424785 B CN 102424785B CN 201110452546 CN201110452546 CN 201110452546 CN 201110452546 A CN201110452546 A CN 201110452546A CN 102424785 B CN102424785 B CN 102424785B
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- wine
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- safflower
- rice wine
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 13
- KINGXFAMZNIVNL-SXQDSXCISA-N safflor yellow A Natural products OC[C@@H]1O[C@H]2[C@H](OC3=C2C(=O)C(=C(O)C=Cc4ccc(O)cc4)C(=O)[C@]3(O)[C@@H]5O[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O)[C@@H](O)[C@H]1O KINGXFAMZNIVNL-SXQDSXCISA-N 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 235000014101 wine Nutrition 0.000 claims abstract description 20
- 241000209094 Oryza Species 0.000 claims abstract description 18
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- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
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- 244000020518 Carthamus tinctorius Species 0.000 claims abstract description 7
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims abstract description 4
- 244000062793 Sorghum vulgare Species 0.000 claims description 10
- 235000019713 millet Nutrition 0.000 claims description 10
- 241000675108 Citrus tangerina Species 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
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- 239000000203 mixture Substances 0.000 abstract 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 2
- 238000011417 postcuring Methods 0.000 abstract 1
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- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 206010003694 Atrophy Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
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- 150000001413 amino acids Chemical class 0.000 description 2
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- 230000035622 drinking Effects 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
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- 235000007199 Panicum miliaceum Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
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- 235000014787 Vitis vinifera Nutrition 0.000 description 1
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- 229910021529 ammonia Inorganic materials 0.000 description 1
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- 239000004519 grease Substances 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
Abstract
The invention discloses a brewing method of a safflower yellow rice wine. The wine is prepared from raw materials of: yellow rice, rice, corn flour, corn maltose, dried orange peel, safflower and rice wine yeast. The brewing method comprises steps that: the materials are prepared; yellow rice and rice are washed and soaked; yellow rice and rice are mixed with corn flour, and the mixture is steamed; the mixture is cooled, rice wine yeast is mixed with the mixture, and the mixture is fermented; when fermentation is finished, cool water is added to the mixture, and the mixture is stirred and filtered; corn maltose is added to the filtrate, and secondary fermentation is carried out; when secondary fermentation is finished, dried orange peel and safflower are added to the mixture, and post-curing and aging are carried out; and the wine liquid is clarified, filled, sealed, and stored. With the method, safflower yellow rice wine which is hard to get deteriorated is produced. The wine can be supplied all year long, and can be stored for a long time without getting deteriorated.
Description
Technical field
The present invention relates to the drinks manufacturing technology, relate in particular to a kind of brew method of safflower yellow rice wine.
Background technology
Yellow rice wine is one of the most ancient in the world drinks, with beer, grape wine and claim the world three Da Gu wine.Before more than 3,000 years, merchant Zhou Shidai, Chinese create the compound fermentation method of distiller's yeast, begin a large amount of brewing yellow wines.The yellow rice wine place of production is wider, and kind is a lot, and famous have Shaoxing Rice Wine, Fujian wine, Jiujiang jar-sealed wine, Danyang, Jiangsu jar-sealed wine, Wuxi Hui Quan wine, Guangdong pearl red wine, a Shandong Ji Me Lao Jiu etc.Yellow rice wine is raw material with rice, milled glutinous broomcorn millet, and general ethanol content is 14%～20%, belongs to low brewing wine.Yellow rice wine contains abundant nutrition, contains 21 seed amino acids, and comprising unknown amino acid among the spy is arranged, and human body self can not synthesize and must rely on ingestion of food must all to possess by its sour yellow rice wine of ammonia for 8 kinds, so be described as " liquid cake ".The coarse cereals yellow rice wine is to make raw material with cereal, cooks the brewing wine that saccharifying ferment is made with wheat koji or little song.In history, the raw materials for production of yellow rice wine are grain in the north.In south, generally using rice (especially glutinous rice is optimum feed stock) is the raw material yellow rice wine brewage.Be that grain also is millet with glutinous millet mainly at northern yellow rice wine brewage, because the Song dynasty, the south of politics, culture, economic center is moved, the production of yellow rice wine is confined to southern number and economizes, Southern Song Dynasty period, liquor begins to produce, and begins the Yuan Dynasty to be popularized in the north, the rice wine production atrophy gradually in the north, the southerner drinks the liquor, and the person is general not as the north, and in south, rice wine production is kept, in Qing Dynasty period, the yellow rice wine of southern Shaoxing one band is held sway over a region both at home and abroad.Rice wine production mainly concentrates on Zhejiang, Jiangsu, Shanghai, Fujian, Jiangxi and ground such as Guangdong, Anhui at present, and also there is produced in small quantities on ground such as Shandong, Shaanxi, Dalian.
The sailor yellow drinking utensils has the traditional flavor of northwest strong yellow wine, the nourishing the stomach of whetting the appetite of drink, the excitement of relaxing the muscles and stimulate the blood circulation, induce one, be desirable going with rice or bread wine, also can be used for entertaining and the daily cooking of family and seasoning, through tcm prescription, also be used for the Chinese medicine efficacy-enhancing ingredient, winter is commonly used with cooking meat wine (some areas, Gansu are popular).In the period of hundreds of before the fifties in last century, northwest people preference of drinking northwest strong yellow wine in the family way, but become sour because being easy to, can only be now to do cash sale, because forbidding adding just atrophy gradually of sanitas, nobody does again, has formed the situation that has the city not have wine afterwards.Therefore, be necessary the production method of safflower yellow rice wine is improved, to adapt to the demand in market.
Summary of the invention
The brew method that the purpose of this invention is to provide a kind of safflower yellow rice wine is to increase the storage time of safflower yellow rice wine.
The technical scheme that the present invention adopts for its technical problem of solution is,
The brew method of safflower yellow rice wine, the step that comprises has,
1) prepare raw material, described raw material comprises: glutinous millet, rice, Semen Maydis powder, corn maltosemalt sugar, dried tangerine peel, safflower and yeast for brewing rice wine;
2) glutinous millet, rice are soaked after cleaning, admix Semen Maydis powder after immersion is finished and cook, add the yeast for brewing rice wine fermentation after cooling;
3) after fermentation is finished, add the cold water agitation and filtration, in filtrate, add the corn maltosemalt sugar and carry out Secondary Fermentation;
4) add dried tangerine peel and Flos Carthami after Secondary Fermentation is finished and carry out the after-ripening ageing, again with wine liquid clarification back can and airtight storage.
Particularly, the consumption of raw material is in the step 1): 5000 parts of glutinous millet, 4000 parts in rice, 1000 parts of Semen Maydis powders, 1000 parts of corn maltosemalt sugars, 1 part of dried tangerine peel, 1 part on safflower; Step 2) soak time is 1 day in, and cooling temperature is 34～36 ℃, and fermentation time is 7 days; The consumption of cold water is 20 parts in the step 3), and the time of Secondary Fermentation is 10 days, and the temperature in the Secondary Fermentation process is lower than 28 ℃.
The invention has the advantages that the safflower yellow rice wine that utilizes this method to produce to be difficult for becoming sour can be gone on the market the whole year, stores up not bad for a long time.
Embodiment
For technique means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
In the present embodiment, at first prepare raw material, comprise major ingredient: 50 kilograms of glutinous millet, 40 kilograms in rice, 10 kilograms of Semen Maydis powders, auxiliary material: 10 kilograms of corn maltosemalt sugars, 0.01 kilogram of dried tangerine peel, 0.01 kilogram on safflower and yeast for brewing rice wine, the consumption of medicinal liquor is prepared by its specification sheets;
Then glutinous millet, rice are cleaned the back and soak 1 day time, soak and admix Semen Maydis powder after finishing and cook, to be cooledly after 35 ℃, add yeast for brewing rice wine fermentation 7 days;
After fermentation is finished, add 200 kilograms of cold water and stir and filter, add 10 kg corn maltosemalt sugars and carry out Secondary Fermentation in filtrate, Secondary Fermentation needs 10 day time, and the temperature in the Secondary Fermentation process is lower than 28 ℃;
Add dried tangerine peel and Flos Carthami after Secondary Fermentation is finished and carry out the after-ripening ageing, again with wine liquid clarification back can and airtight storage.
In addition, the filter residue that the fermentation after-filtration goes out can be made wheat flour steamed bun fermentation usefulness, also can do other wheaten food or feed usefulness, needs to guarantee the cleaning of water and instrument and storage facilities in the brew process, be strictly on guard against pollutions such as grease, agricultural chemicals, spices, gasoline, all raw materials can not have the situation of going mouldy.
More than show and described ultimate principle of the present invention, principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification sheets just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. the brew method of safflower yellow rice wine is characterized in that, the step that comprises has,
1) prepare raw material, described raw material comprises: glutinous millet, rice, Semen Maydis powder, corn maltosemalt sugar, dried tangerine peel, safflower and yeast for brewing rice wine, wherein, 5000 parts of glutinous millet, 4000 parts in rice, 1000 parts of Semen Maydis powders, 1000 parts of corn maltosemalt sugars, 1 part of dried tangerine peel, 1 part on safflower;
2) glutinous millet, rice are soaked after cleaning, admix Semen Maydis powder after immersion is finished and cook, add the yeast for brewing rice wine fermentation after cooling, wherein, soak time is 1 day, and cooling temperature is 34～36 ℃, and fermentation time is 7 days;
3) after fermentation is finished, add the cold water agitation and filtration, add the corn maltosemalt sugar and carry out Secondary Fermentation in filtrate, wherein, the consumption of cold water is 20 parts, and the time of Secondary Fermentation is 10 days, and the temperature in the Secondary Fermentation process is lower than 28 ℃;
4) add dried tangerine peel and Flos Carthami after Secondary Fermentation is finished and carry out the after-ripening ageing, again with wine liquid clarification back can and airtight storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110452546 CN102424785B (en) | 2011-12-25 | 2011-12-25 | Brewing method of safflower yellow rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110452546 CN102424785B (en) | 2011-12-25 | 2011-12-25 | Brewing method of safflower yellow rice wine |
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| Publication Number | Publication Date |
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| CN102424785A CN102424785A (en) | 2012-04-25 |
| CN102424785B true CN102424785B (en) | 2013-09-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201110452546 Expired - Fee Related CN102424785B (en) | 2011-12-25 | 2011-12-25 | Brewing method of safflower yellow rice wine |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103468517A (en) * | 2013-09-30 | 2013-12-25 | 陈佳黎 | Yellow wine for resisting skin aging and preparation method thereof |
| CN103992909B (en) * | 2014-05-30 | 2017-11-03 | 浙江农林大学天目学院 | A kind of production method of toad skin wine |
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2011
- 2011-12-25 CN CN 201110452546 patent/CN102424785B/en not_active Expired - Fee Related
Non-Patent Citations (3)
| Title |
|---|
| 六合酒的研制;褚小米;《酿酒科技》;20010308(第02期);65 * |
| 褚小米.六合酒的研制.《酿酒科技》.2001,(第02期), |
| 顾国贤.第二章 原料和辅料.《酿造酒工艺学》.1996,(第二版), * |
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| CN102424785A (en) | 2012-04-25 |
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Effective date of registration: 20140404 Address after: 831100, Changji Hui Autonomous Prefecture, Changji, Beijing the Xinjiang Uygur Autonomous Region Road, No. 27, the first floor of the establishment of the hair company Patentee after: CHANGJI HENGBO SCIENCE & TECHNOLOGY CO., LTD. Address before: 831199, No. 202, Jianguo Road, 11, Jianguo Road, the Xinjiang Uygur Autonomous Region, Changji, No. 3, unit A3 Patentee before: Jiang Yuxia |
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