CN102477364A - Brewing method of refreshing malt yellow wine - Google Patents
Brewing method of refreshing malt yellow wine Download PDFInfo
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- CN102477364A CN102477364A CN2010105542963A CN201010554296A CN102477364A CN 102477364 A CN102477364 A CN 102477364A CN 2010105542963 A CN2010105542963 A CN 2010105542963A CN 201010554296 A CN201010554296 A CN 201010554296A CN 102477364 A CN102477364 A CN 102477364A
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- China
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- rice
- fructus hordei
- hordei germinatus
- rice wine
- malt
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- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000014101 wine Nutrition 0.000 title abstract description 12
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title abstract 6
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 8
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 8
- 235000019991 rice wine Nutrition 0.000 claims description 28
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 235000015097 nutrients Nutrition 0.000 claims description 8
- 241000235070 Saccharomyces Species 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 46
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 46
- 235000009566 rice Nutrition 0.000 abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- 102000004190 Enzymes Human genes 0.000 abstract description 10
- 108090000790 Enzymes Proteins 0.000 abstract description 10
- 238000000227 grinding Methods 0.000 abstract description 6
- 240000005979 Hordeum vulgare Species 0.000 abstract description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract description 5
- 238000001816 cooling Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 2
- 102000004139 alpha-Amylases Human genes 0.000 abstract 2
- 108090000637 alpha-Amylases Proteins 0.000 abstract 2
- 229940024171 alpha-amylase Drugs 0.000 abstract 2
- 229940088598 enzyme Drugs 0.000 abstract 2
- 230000035622 drinking Effects 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 6
- 238000005507 spraying Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 238000001914 filtration Methods 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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Abstract
本发明属于清爽型麦芽黄酒的酿造方法。制作该黄酒的原料配比为(以大米(糯米)与麦芽的总质量为100％计)：大米(糯米)60％-90％，大麦芽10％-40％，α-淀粉酶0.2％-0.8％，糖化酶0.2％-0.8％，酵母(清酒酵母培养液)5％-25％，清酒酵母培养液5％-25％，水150％-350％。工艺流程为：将大米(糯米)和大麦芽粉碎成均匀颗粒(粉碎度≥60目)；按配方称量大米(糯米)、大麦芽和水等原料混匀；取适量α-淀粉酶，采用高压喷射液化法液化原料；降温后取适量糖化酶，至液化的物料中糖化，再加适量米曲霉培养液和清酒酵母培养液，混匀，于15℃-25℃发酵10-35天；板框压榨去酒糟，过滤、杀菌、成品饮用。The invention belongs to a method for brewing a refreshing malt yellow wine. The raw material ratio for making the yellow wine is (based on the total mass of rice (glutinous rice) and malt as 100%): rice (glutinous rice) 60%-90%, barley malt 10%-40%, alpha-amylase 0.2%-0.8%, saccharifying enzyme 0.2%-0.8%, yeast (sake yeast culture solution) 5%-25%, sake yeast culture solution 5%-25%, and water 150%-350%. The process flow is as follows: grind rice (glutinous rice) and barley malt into uniform particles (grinding degree ≥ 60 mesh); weigh rice (glutinous rice), barley malt, water and other raw materials according to the formula and mix them evenly; take an appropriate amount of α-amylase and use high-pressure jet liquefaction to liquefy the raw materials; after cooling, take an appropriate amount of saccharifying enzyme to saccharify the liquefied material, then add an appropriate amount of Aspergillus oryzae culture solution and sake yeast culture solution, mix evenly, and ferment at 15℃-25℃ for 10-35 days; use a plate and frame press to remove the lees, filter, sterilize, and the finished product is ready for drinking.
Description
Technical field
The invention belongs to a kind of brewing method of light Fructus Hordei Germinatus yellow rice wine, relate to and in yellow wine fermentation, add Fructus Hordei Germinatus, belong to the fermentation and brewing technology field.
Background technology
Yellow rice wine is one of the world's three Da Gu wine, is listed as the most ancient fermented wine kind in the world with beer, wine, is the important component part of rarity and world's spirits culture legacy of the Chinese nation.Development along with whole yellow rice wine industry; The traditional yellow rice wine production technique has shown it gradually can not satisfy the requirement of industry now; Like production mechanization, work simplification, operation stdn, light taste etc.; Therefore the new prescription of research, novel process on the basis of traditional technology will promote the yellow rice wine industry development.
Yellow rice wine brewage is main raw material with the rice; Must rice be carried out boiling in the traditional production process; To reach the purpose that makes starch pasting, before cooking rice, also must carry out necessary impregnating technology to rice, the energy expenditure, the formation pulp-water that have not only increased rice wine production pollute; Also make complex manufacturing, the operation of yellow rice wine heavy, man-hour prolong, the storage time is oversize etc., has seriously hindered the mechanize, robotization of rice wine production etc.; With high pressure spraying liquefaction process liquefaction raw material, add high temperature resistant a-glycase and saccharifying enzyme can be simplified yellow wine production technology significantly.
Fructus Hordei Germinatus is made through specific germination, curing process by barley, has special Fructus Hordei Germinatus fragrance, and useful components such as carbohydrate containing one (starch, Mierocrystalline cellulose etc.), protein, fat, mineral element can provide new raw material for yellow wine fermentation; Barley contains plurality of enzymes system like glycase, proteolytic enzyme etc., material in the production process of yellow rice wine is changed playing an important role.
Summary of the invention
The present invention provides a kind of brewing method of light Fructus Hordei Germinatus yellow rice wine, and characteristics of the present invention have: add Fructus Hordei Germinatus in the raw material rice, for yellow wine fermentation provides new raw material, make yellow rice wine increase special Fructus Hordei Germinatus fragrance; Pulverize raw material; Adopt the starch in high temperature resistant a-glycase and the high pressure spraying liquefaction process degraded raw material; Utilize purebred aspergillus oryzae and saccharomyces sake to carry out low temperature fermentation (15 ℃-25 ℃) 10-35 days; Have need not steamed rice, fermentation condition gentle, be convenient to temperature control, need not to store and advantages such as directly drink, the cycle is short, finally obtained the light yellow rice wine of high-quality that taste is salubrious, have Fructus Hordei Germinatus fragrance.
Technical solution
A kind of brewing method of light Fructus Hordei Germinatus yellow rice wine is seen Fig. 1:
Technology point is following:
Pulverize raw material: respectively rice (glutinous rice) and Fructus Hordei Germinatus are milled, obtain the single-size of different degrees of grinding (degree of grinding >=60 orders);
Press the abundant mixings of raw material such as prescription weighing rice (glutinous rice), Fructus Hordei Germinatus and water: (total mass in rice (glutinous rice) and Fructus Hordei Germinatus is 100%) rice (glutinous rice) 60%-90%, Fructus Hordei Germinatus 10%-40%, water 150%-350%;
Liquefaction processing: get high temperature resistant a-glycase 0.2%-0.8%, liquefy with high pressure spraying;
Diastatic fermentation: the cooling back adds saccharifying enzyme 0.2%-0.8% rapidly, adds bent 5%-25% (aspergillus oryzae nutrient solution), yeast (saccharomyces sake nutrient solution) 5%-25%, abundant mixing, and fermentation is 10-35 days between 15 ℃-25 ℃;
Squeezing clarification: remove vinasse with the sheet frame squeezing, must clarify wine liquid;
The sterilization finished product: filtration, sterilization, finished product are drunk.
Description of drawings
Fig. 1 is a kind of making method flow process of light Fructus Hordei Germinatus yellow rice wine.
Embodiment
Embodiment 1:
Prescription: (total mass in rice (glutinous rice) and Fructus Hordei Germinatus is 100%) rice (glutinous rice) 70%, Fructus Hordei Germinatus 30%, a-glycase 0.3%, saccharifying enzyme 0.3%, song 10%, yeast 15%, water 150%.
Technology: respectively rice (glutinous rice) and Fructus Hordei Germinatus are milled, obtaining degree of grinding is 60 purpose single-sizes; By abundant mixings of raw material such as prescription weighing rice (glutinous rice), Fructus Hordei Germinatus and water; Get a-glycase 0.3% high pressure spraying liquefaction process liquefaction raw material; Add saccharifying enzyme 0.3% after the cooling rapidly, add song 10% and saccharomyces sake 5%, fully mixing fermented 20-25 days between 15 ℃-20 ℃; Remove vinasse with the sheet frame squeezing, filtration, sterilization, finished product are drunk.
Embodiment 2:
Prescription: (total mass in rice (glutinous rice) and Fructus Hordei Germinatus is 100%) rice (glutinous rice) 80%, Fructus Hordei Germinatus 20%, a-glycase 0.5%, saccharifying enzyme 0.5%, song 20%, yeast 10%, water 250%.
Technology: respectively rice (glutinous rice) and Fructus Hordei Germinatus are milled, obtaining degree of grinding is 90 purpose single-sizes; By abundant mixings of raw material such as prescription weighing rice (glutinous rice), Fructus Hordei Germinatus and water; Get a-glycase 0.3% high pressure spraying liquefaction process liquefaction raw material; Rapid cooling back adds saccharifying enzyme 0.3%, adds aspergillus oryzae nutrient solution 5% and saccharomyces sake nutrient solution 10%, abundant mixing, 15 ℃-20 ℃ fermentations of temperature control 15-20 days; Remove vinasse with the sheet frame squeezing, filtration, sterilization, finished product are drunk.
Embodiment 3:
Prescription: (total mass in rice (glutinous rice) and Fructus Hordei Germinatus is 100%) rice (glutinous rice) 70%, Fructus Hordei Germinatus 30%, a-glycase 0.8%, saccharifying enzyme 0.8%, song 15%, yeast 20%, water 250%.
Technology: respectively rice (glutinous rice) and Fructus Hordei Germinatus are milled, obtaining degree of grinding is 120 purpose single-sizes; By abundant mixings of raw material such as prescription weighing rice (glutinous rice), Fructus Hordei Germinatus and water; Get a-glycase 0.4% high pressure spraying liquefaction process liquefaction raw material; Add aspergillus oryzae nutrient solution 15% and process activatory saccharomyces sake nutrient solution 15%, abundant mixing, 20 ℃-25 ℃ fermentations of temperature control 10-15 days; Mode with the sheet frame squeezing is removed vinasse, and filtration, sterilization, finished product are drunk.
Embodiment 4:
The subjective appreciation of the yellow rice wine that this brewing method obtains, the sense organ that reaches the high-quality yellow rice wine requires (like following table):
Liquefaction process is brewageed the subjective appreciation of Fructus Hordei Germinatus yellow rice wine and is described
| Project | Standard |
| Color and luster | Orange-yellow, pale brown look, transparent clear |
| Fragrance | Fructus Hordei Germinatus fragrance is arranged, and yellow rice wine should have fragrance, and sweet-smelling is arranged, but not strong |
| Taste | Deliciousness (sweet), pure and mild, tasty and refreshing, comparatively soft |
| Style | Individual style with light yellow rice wine, the wine body is coordinated |
Claims (4)
1. the brewing method of a light Fructus Hordei Germinatus yellow rice wine is characterized in that: with mechanize or traditional fermentation yellow rice wine method, be raw material with the Fructus Hordei Germinatus, utilize aspergillus oryzae and yeast low temperature fermentation yellow rice wine brewage.
2. according to right 1, a kind of brewing method of light Fructus Hordei Germinatus yellow rice wine is characterized in that: Fructus Hordei Germinatus accounts for the 10%-40% of raw material total amount.
3. according to right 1, a kind of brewing method of light Fructus Hordei Germinatus yellow rice wine is characterized in that: aspergillus oryzae is that brewing yellow rice wine is used the aspergillus oryzae nutrient solution, and yeast is the saccharomyces sake nutrient solution, and usage quantity is 5%-25%.
4. according to right 1, a kind of brewing method of light Fructus Hordei Germinatus yellow rice wine is characterized in that: adopt low temperature fermentation, controlled temperature is 15 ℃-25 ℃, intermittent ventilation fermentation 10-35 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105542963A CN102477364A (en) | 2010-11-23 | 2010-11-23 | Brewing method of refreshing malt yellow wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105542963A CN102477364A (en) | 2010-11-23 | 2010-11-23 | Brewing method of refreshing malt yellow wine |
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| Publication Number | Publication Date |
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| CN102477364A true CN102477364A (en) | 2012-05-30 |
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| CN2010105542963A Pending CN102477364A (en) | 2010-11-23 | 2010-11-23 | Brewing method of refreshing malt yellow wine |
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| Country | Link |
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| CN (1) | CN102477364A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103074192A (en) * | 2013-01-29 | 2013-05-01 | 会稽山绍兴酒股份有限公司 | Refreshing yellow rice wine and preparation method thereof |
| CN103387904A (en) * | 2013-08-16 | 2013-11-13 | 江南大学 | Method for brewing foaming saki |
| CN103881872A (en) * | 2014-04-15 | 2014-06-25 | 辽宁三沟酒业有限责任公司 | Process for preparing low-alcohol content liquor from multi-grain rice wine |
| CN103897919A (en) * | 2013-08-01 | 2014-07-02 | 段开红 | Preparation method of oat yellow wine |
| CN103992896A (en) * | 2013-06-20 | 2014-08-20 | 江南大学 | Brewing method for aerated sparkling sake |
| CN104694339A (en) * | 2015-03-31 | 2015-06-10 | 福建师范大学 | Preparing method of potato red yeast rice yellow rice wine brewed with full-liquid-state method based on liquid red yeast rice for brewing |
| CN104749015A (en) * | 2015-04-20 | 2015-07-01 | 江南大学 | Method for preparing malt flavored characteristic aroma reference sample in sensory evaluation of yellow rice or millet wine |
| CN106350365A (en) * | 2016-09-09 | 2017-01-25 | 福建农林大学 | Large tank liquid making process of red yeast yellow rice wine |
| CN114058465A (en) * | 2021-11-02 | 2022-02-18 | 华南理工大学 | Method for brewing polypeptide peanut malt yellow wine |
| CN115067391A (en) * | 2022-03-14 | 2022-09-20 | 绍兴文理学院 | Preparation method of rice protein beverage and refreshing yellow wine |
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2010
- 2010-11-23 CN CN2010105542963A patent/CN102477364A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103074192A (en) * | 2013-01-29 | 2013-05-01 | 会稽山绍兴酒股份有限公司 | Refreshing yellow rice wine and preparation method thereof |
| CN103992896B (en) * | 2013-06-20 | 2016-04-27 | 江南大学 | A kind of brew method of Puffer-type foaming pure mellow wine |
| CN103992896A (en) * | 2013-06-20 | 2014-08-20 | 江南大学 | Brewing method for aerated sparkling sake |
| CN103897919A (en) * | 2013-08-01 | 2014-07-02 | 段开红 | Preparation method of oat yellow wine |
| CN103387904A (en) * | 2013-08-16 | 2013-11-13 | 江南大学 | Method for brewing foaming saki |
| CN103387904B (en) * | 2013-08-16 | 2015-05-13 | 江南大学 | Method for brewing foaming saki |
| CN103881872B (en) * | 2014-04-15 | 2016-05-18 | 辽宁三沟酒业有限责任公司 | The technique of many grain yellow rice wine preparation low alcohol white spirit |
| CN103881872A (en) * | 2014-04-15 | 2014-06-25 | 辽宁三沟酒业有限责任公司 | Process for preparing low-alcohol content liquor from multi-grain rice wine |
| CN104694339A (en) * | 2015-03-31 | 2015-06-10 | 福建师范大学 | Preparing method of potato red yeast rice yellow rice wine brewed with full-liquid-state method based on liquid red yeast rice for brewing |
| CN104694339B (en) * | 2015-03-31 | 2016-05-25 | 福建师范大学 | A kind of based on brewageing the preparation method who brewages red rice yellow wine by the full liquid phase process of liquid red colouring agent for food, also used as a Chinese medicine |
| CN104749015A (en) * | 2015-04-20 | 2015-07-01 | 江南大学 | Method for preparing malt flavored characteristic aroma reference sample in sensory evaluation of yellow rice or millet wine |
| CN106350365A (en) * | 2016-09-09 | 2017-01-25 | 福建农林大学 | Large tank liquid making process of red yeast yellow rice wine |
| CN106350365B (en) * | 2016-09-09 | 2019-09-20 | 福建农林大学 | A large tank liquid brewing process of red yeast rice wine |
| CN114058465A (en) * | 2021-11-02 | 2022-02-18 | 华南理工大学 | Method for brewing polypeptide peanut malt yellow wine |
| CN115067391A (en) * | 2022-03-14 | 2022-09-20 | 绍兴文理学院 | Preparation method of rice protein beverage and refreshing yellow wine |
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Application publication date: 20120530 |