CN102477364A - Brewing method of salubrious malt yellow wine - Google Patents
Brewing method of salubrious 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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- fructus hordei
- hordei germinatus
- rice wine
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Abstract
The invention belongs to a brewing method of salubrious malt yellow wine. The yellow wine is prepared from the raw materials according to 100 percent of total mass of rice (sticky rice) and malt: 60-90 percent of rice (sticky rice), 10-40 percent of barley malt, 0.2-0.8 percent of Alpha-amylase, 0.2-0.8 percent of glucoamylase, 5-25 percent of yeast (clear wine yeast culture solution), 5-25 percent of clear wine yeast culture solution and 150-350 percent of water. The brewing method comprises the following technological flows of: crushing rice (sticky rice) and barley malt into uniform particles (the crushing degree is more than or equal to 60 meshes); weighing the raw materials, such as the rice (sticky rice), the barley malt, the water and the like according to the formula and uniformly mixing; taking an appropriate amount of Alpha-amylase, and liquefying the raw materials by adopting a high-pressure jet liquefying method; cooling and then taking an appropriate amount of glucoamylase, saccharifying in the liquefied material, then adding an appropriate amount of an Aspergillus oryzae culture solution and the clear wine yeast culture solution, uniformly mixing, and then fermenting for 10-35 days at 15-25 DEG C; and removing vinasses through squeezing by adopting a plate frame, filtering, sterilizing and drinking the finished product.
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 salubrious malt yellow wine |
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| CN2010105542963A CN102477364A (en) | 2010-11-23 | 2010-11-23 | Brewing method of salubrious malt yellow wine |
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| CN102477364A true CN102477364A (en) | 2012-05-30 |
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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 |
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| 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 kind of big tank brewing liquid technique of red rice yellow 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 |