CN102660438B - Preparation method for grain and fruit nutritional healthcare wine - Google Patents
Preparation method for grain and fruit nutritional healthcare wine Download PDFInfo
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- CN102660438B CN102660438B CN201210176529XA CN201210176529A CN102660438B CN 102660438 B CN102660438 B CN 102660438B CN 201210176529X A CN201210176529X A CN 201210176529XA CN 201210176529 A CN201210176529 A CN 201210176529A CN 102660438 B CN102660438 B CN 102660438B
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Abstract
The invention discloses a preparation method for grain and fruit nutritional healthcare wine. Fresh red bayberry juice which is refrigerated and is in acid reduction treatment is used for soaking crushed black glutinous rice, after the black glutinous rice is gelatinized thoroughly, the black glutinous rice and the bayberry juice are fermented jointly by various types of microorganisms of yellow wine and natural wild microorganisms of red bayberry, in a total brewing process, the red bayberry juice is added instead of water, fermentation is performed for about 4-9 days at the temperature ranging from 25 DEG C to 29 DEG C, a post-fermented process for the yellow wine is omitted, and then the finished wine is obtained after procedures of pressure filtration separation, clearing, alcohol content adjustment, total sugar degree adjustment, total acid degree adjustment and sterilization filling. The technical problems in brewing nutritional healthcare wine brewed by rice and bayberry which are fermented jointly are solved, the brewed wine not only has rich nutritional ingredients of the yellow wine and the red bayberry and peculiar flavor of the red bayberry, but also looks like red wine, has a good nutrition healthcare function, and particularly conforms to modern consumption trend.
Description
Technical field
The invention discloses a kind of making method of grain fruit nutrition health promoting wine, belong to the technical field of food-drink wine making process, particularly brewage into the technology of wine about black glutinous rice grain and wild fruit red bayberry co-fermentation.
Background technology
Along with the development of society, the raising day by day of people's living standard, health perception is constantly strengthened, and the variation of essence is taking place in consumption idea, just develops towards ecosystem, health care direction.Black rice and red bayberry meet modern trend requirement fully, as brew the red wine of similar grape extra dry red wine into, and the composition of raw material health care itself is come out to meet very much modern consumption tide with the red wine formal representation that meets the requirement of modern's idea.
Black rice, property is flat, and it is sweet to distinguish the flavor of.The traditional Chinese medical science is thought significant pharmaceutical use, ancient agricultural medical book record: " enriching yin and nourishing kidney, stomach is warmed up in body-building, makes eye bright and invigorates blood circulation ", " clearing liver ease constipation ", effects such as " sliding wet benefit are smart, and tonifying lung is delayed muscle "; Can be used as medicine into meals, to Light-headedness, anaemia white hair, soreness of the waist and knees, yctalopia tinnitus disease, curative effect is good especially.Long-term edible can promoting longevity.So, be commonly called as: " medicine rice ", " long-lived rice ".Because it is suitable for the usefulness that pregnant woman, puerpera etc. enrich blood most, claim " month rice ", " rice of enriching blood " etc. again.Modern medicine confirms that black rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, strengthens the spleen and stomach, and benefiting QI for activating blood circulation, curative effect such as nourish the liver to improve visual acuity.Frequent edible black rice is conducive to that control is dizzy, dizzy, anaemia, white hair, eye illness, soreness of the waist and knees, xeropulmonary cough, constipation, dysuria, edema due to deficiency of the kidney, poor appetite, disease such as weakness of the spleen and the stomach.Black rice has more nutrition than general rice, and " black pearl ", " king's in world's rice " good reputation is arranged.
Red bayberry, it is sweet, sour to distinguish the flavor of, flat.Have promote the production of body fluid to quench thirst, the effect of spleen benefiting and stimulating the appetite, many foods not only do not have imapirment of the spleen and stomach, and the effect of detoxifcation dispelling cold is arranged.Compendium of Material Medica record, " red bayberry can be quenched the thirst and the five internal organs, can wash stomach, the muddled bad odor of relieving restlessness ".Red bayberry is of high nutritive value, and is natural green health care food.According to surveying and determination: the sugar degree of high-quality waxberry flesh is 12%～13%, acid content is 0.5%～1.1%, rich cellulose, mineral element, VITAMIN and a certain amount of protein, fat, pectin and 8 kinds of amino acid to the human body beneficial, calcium, phosphorus, iron level will exceed more than 10 times of other fruit in its fruit.Red bayberry is grown in away from metropolitan mountain area, and seldom or not by topsoil, cultivation management is extensive, sick worm harm is less, has the good reputation of " green non-pollution fruit ".
At present, the production of black rice wine mainly is the technology that adopts yellow rice wine, and whole grain soaks, and diastatic fermentation forms then.Its shortcoming is: the nutritive ingredient of black rice concentrates on the top layer greatly, and its pigment also mainly accumulates in the top layer.After the immersion, surface peeling is a lot, and its effective pigment and nutrition etc. are just followed and come off, loses, and nutritive ingredient is also huge with regard to loss.And after black rice is soaked in water, soaks water and all throw away, waste greatly.Secondly, black rice and general rice quality are different, the steamed rice of whole grain, and very difficult well-done, remaining starch is a lot, and starch pasting is not thorough, so liquor output rate reduces.The 3rd, the drinking utensils of brewageing has the local flavor of general yellow rice wine, and consumption is limited by certain region.
Brewageing at present and brewing grape wine technology basically identical of red bayberry wine, but the Waxberry fruit acid content is than grape height, and tannin content is lower than grape, its wine of brewageing just feels very sour, inharmonious, the not enough balance of brewageing of finished wine mouthfeel, so, not too be fit to wine brewing separately in fact.Simultaneously, the red bayberry sugar degree is low, does not have enough sugars to change into alcohol, reach enough wine degree, just must additionally add external sugar, and neither the attribute of reflection itself increases cost again.The 3rd, the red bayberry pigment is extremely unstable, and content is compared relative on the low side with grape.
Patent of invention 20051002976.25 utilizes the early rice rice to make the fermentation material, adds fermentations such as red bayberry pulping, white sugar again, and its shortcoming one is that the rice that adopts does not have through cooking, belong to the raw material brew, it is not thorough to ferment, and can not provide sufficient sugar for product, so need replenish white sugar thereafter.The 2nd, it is high that the red bayberry juice of not handling contains acid, and the used general acid resistance of distiller's yeast of grain wine is very low, if they are placed in the environment of peracid, can cause the mass mortality of fermented bacterium or ferment insufficient, and the death of a large amount of bacterial classifications, can cause the growth of taking advantage of the occasion of other assorted bacterium in the fermented liquid again, cause each index of wine of brewageing defective, local flavor is also undesired.So the wine of production has natural defect.The 3rd, adopt general rice, can not supply stable color for wine dipper.The 4th,, red bayberry is soaked through boiling water, and local flavor reduces greatly, and nutritive ingredient is also lost, and high-quality wine wine all is to adopt the fresh fruit brew.
Summary of the invention
The objective of the invention is to solve rice and red bayberry co-fermentation brew into nutrient health care wine technical problem so that the abundant nutrition composition of the existing yellow rice wine of the wine of production brew and red bayberry can also show in the mode of red wine.
The present invention solves the problems of the technologies described above the technical scheme that adopts: a kind of making method of grain fruit nutrition health promoting wine is characterized in that may further comprise the steps:
(1), choosing fruit: red bayberry selects for use fresh ripening degree fully not have the fruit that rots, and presses extracting juice through fragmentation, makes red bayberry juice acidity be down to 0.3 ± 0.05% through falling acid treatment, and refrigeration is stand-by under 0 ~ 5 ℃ of condition then;
(2), choosing rice: select black glutinous rice for use, obtain brown rice through rice huller paddy, and be crushed to 10 orders or below 10 orders;
(3), soak rice: that obtain with step 1 and the red bayberry juice black glutinous rice identical weight, the brown rice of immersion through pulverizing is 48-72 hours under 5 ℃ of left and right sides conditions, the water-intake rate of black glutinous rice is reached more than 40%, fully swelling, the fruit juice that soaks Mi Suoyong collects and continues refrigeration, adds when waiting to ferment;
(4), gelatinization: black glutinous rice makes its thorough gelatinization with steam heating in pot, do not have Mi Xin to the grain of rice;
(5), inoculation: add red bayberry juice before the inoculation in the good black glutinous rice of gelatinization, the preferential interpolation soaked the red bayberry juice that collect the rice back during interpolation, adds the red bayberry juice that step 1 obtains when not enough, and making solid-to-liquid ratio is 1:1 ~ 9; Adopt the saccharification bacterial classification based on flavus, head mold, monascus to carry out diastatic fermentation then, simultaneously, add the yellow wine yeast bacterium, and add the wild yeast bacterium that is separated to through the red bayberry epidermis of cultivating, carry out co-fermentation; In raw material black glutinous rice and a gross weight of soaking the red bayberry juice that adds the rice back, the inoculum size of aforementioned saccharification bacterial classification is 0.5 ~ 2%, and yeast number is 5 * 10
9The inoculum size of the yellow wine yeast bacteria culture fluid that individual/ml is above is 0.25 ~ 1%, and yeast number is 5 * 10
9The inoculum size of the wild yeast bacteria culture fluid that individual/ml is above is 0.5 ~ 2%; Aforementioned solid-to-liquid ratio refers to the weight ratio of black glutinous rice and red bayberry juice, and consolidating wherein refer to the raw material black glutinous rice, and liquid refers to the red bayberry juice that adds before the inoculation (the equal meaning for this reason of the solid-to-liquid ratio in the specification sheets of the present invention if no special instructions.）；
(6), fermentation: leavening temperature is controlled between 25-29 ℃, 4-9 days left and right sides fermentation ends, and do not carry out the secondary fermentation technology of yellow rice wine;
(7), separate press filtration: after fermentation draws to an end, in time separate, and wine is got in press filtration; Pure mellow wine partly adds a certain amount of wine mud liquor, because the available edible ethanol of no wine mud liquor, fen-flavor type white spirit and/or rice spirit substitute, makes the wine degree reach 16-18% for the first time, prevents from becoming sour;
(8), clarification: the pure mellow wine that obtains through press filtration enters big jar and carries out the nature clarification, separates again after a couple of days;
(9), adjust and filter: detect and the sense organ taste through each physical and chemical index, adjust composition, make the wine degree 16-18%, total acidity 0.4-0.7% is between total pol 9-15%;
(10), the sterilization can and packed and finished product.
The preparation method of described wild yeast bacterium is: gather a few days ago in red bayberry, choose cleaning, anosis Waxberry fruit, obtain waxberry flesh juice after broken stoning, be divided in the first and second two containers; In the first container, pack into about 1/10 waxberry flesh juice, make it spontaneous fermentation or suitably heating in order to trigger zymamsis fast; All the other waxberry flesh juice are packed in the second container, and with the SO of 500PPm
2It is stand-by to handle the back; Ferment when vigorous when the container first, add the raw material of a small amount of second container, add gradually and finish, make fermentation keep vigorous carrying out always, yeast number is 5 * 10
9After individual/ml was above, this liquid namely can be used as the yeast mother liquor and comes into operation.
Described yellow wine yeast bacterium is for being preferably the As2.1293 bacterium.
The present invention has the following advantages:
1, the present invention cranberry juice fall acid ferment again to reasonable range, so both suppressed assorted bacterium growth, guaranteed normally carrying out of follow-up co-fermentation, guaranteed the balance of finished wine mouthfeel and index and the local flavor of wine again.
2, among the present invention black rice flour is broken to 10 orders or below 10 orders, can makes it well-done easily, guaranteed gelatinization thoroughly and saccharification fully, so the not residual starch that does not have decomposition is the yield of liquor height.
3, black glutinous rice and red bayberry are made wine jointly, being of high nutritive value of wine not only, and also the drinking utensils of brewageing has the local flavor of fruit wine.The Waxberry fruit acid content is higher, and tannin content is lower than grape, and its wine of brewageing just feels very sour, inharmonious, then can change its product style with black rice combination wine brewing, reach the purpose of relatively coordinating, and and starch can transform saccharogenesis in the black rice, for fermentation provides sufficient sugar, just complements one another.
4, the present invention adopts red bayberry juice to soak rice, and its benefit is: at first, the omnidistance cranberry juice that uses replaces water, guaranteed the red bayberry local flavor enough fully, strengthened the feature of red bayberry, obviously weaken with its local flavor of wine of water logging rice brew.Secondly, the biological enzyme in the immersion process fruit juice provides certain help to the starch hydrolysis of black rice, and the decomposition that is conducive to starch is complete.Its three, increased yeast-leavened nutrition substrate, for later stage fermentation provide the basis, water does not then have this type of effect.Its four, the fruit juice that soaks rice reclaims the back and is used for follow-up fermentation, can guarantee black rice complete composition and take full advantage of its pigment, add the distinctive pigment of red bayberry, make finished wine present the impression of red wine.
5, the present invention adopts the multiple bacterial classification of yellow rice wine and the wild-type strain of red bayberry nature to make black glutinous rice and red bayberry juice co-fermentation, need not follow-up blending, and is conducive to the mellow not dull of the stable and local flavor of the taste of wine.
6, among the present invention the preservation of red bayberry juice and soak rice carry out at low temperatures, be conducive to keep the normal flavor of fruit juice.Fruit juice is new fruit drink, contains very many microorganisms, if normal temperature is preserved, will go bad because of microbial activities, even improper fermentation etc.Then microbial activities is considerably less at low temperatures, can keep the normal flavor of fruit juice.Prior art normally carries out fermentation again after the sterilization to fruit juice, actual this be unscientific, sterilization greatly the change of degree good flavor, the wine of institute's brew is abnormal local flavor just.
Embodiment
Describe in further detail below in conjunction with the present invention of embodiment.
The wild yeast bacterium that the red bayberry epidermis through cultivating described in the embodiment of the invention is separated to, its preparation method is: gather a few days ago in red bayberry, choose cleaning, anosis Waxberry fruit, after broken stoning, obtain waxberry flesh juice, be divided in the first and second two containers; In the first container, pack into about 1/10 waxberry flesh juice, make it spontaneous fermentation or suitably heating in order to trigger zymamsis fast; All the other waxberry flesh juice are packed in the second container, and with the SO of 500PPm
2It is stand-by to handle the back; Ferment when vigorous when the container first, add the raw material of a small amount of second container, add gradually and finish, make fermentation keep vigorous carrying out always, yeast number is 5 * 10
9After individual/ml was above, this liquid namely came into operation as the yeast mother liquor of the embodiment of the invention.
Embodiment 1
1, cranberry juice raw material: red bayberry is selected fresh ripening degree for use fully and is not had the fruit that rots, and through the fragmentation squeezing, gets 200 kilograms in juice, adds 160 gram food grade calcium carbonate powderss, obtains the fruit juice of red bayberry juice acidity about 0.3%, and it is stand-by to enter 0～5 ℃ of preservation of freezer.
2, black glutinous rice raw material: black rice is selected black glutinous rice for use, obtains 100 kilograms in brown rice through rice huller paddy, and is crushed to below 10 orders or 10 orders stand-by.
3, soak rice: with 100 kilograms of the red bayberry juices of having handled well, add in the black glutinous rice of having handled well, remain on about 5 ℃ and soaked 48-72 hours under (0～8 ℃) condition, the water-intake rate of black glutinous rice is reached more than 40%, fully swelling.The used fruit juice in bubble rice back collects to be put into freezer and preserves, and adds when waiting to ferment again, and its pigment composition equal size is abundant.
4, gelatinization: black glutinous rice is used the steam heating gelatinization in pot, keeps more than 100 ℃ thoroughly gelatinization at least 20 minutes.The grain of rice Mi Xin that do not have.
5, inoculation: add totally 100 kilograms of the fruit juice soak Mi Suoyong and fresh processing fruit juice before the inoculation in the good black glutinous rice of gelatinization, making solid-to-liquid ratio is 1:1.Saccharification is carried out in about 1 kilogram based on the saccharification bacterial classification of flavus, head mold, monascus of employing, and simultaneously, 0.5 liter (yeast number is 5 * 10 to add yellow wine yeast As2.1293 bacteria culture fluid
9Individual/more than the ml), and 1 liter (yeast number is 5 * 10 to add the wild yeast bacteria culture fluid that is separated to through the red bayberry epidermis of cultivating
9Individual/more than the ml), carry out co-fermentation.
6, fermentation: leavening temperature is controlled between 2529 ℃, 4-9 days left and right sides fermentation ends.Monitoring temperature changes between yeast phase, carries out the temperature adjustment in case of necessity, and the later stage is not carried out the secondary fermentation technology of yellow rice wine.
7, separate press filtration: after fermentation draws to an end, in time separate, and wine is got in press filtration.Obtain about 100 kilograms of pure mellow wines, add a certain amount of wine mud liquor (available edible ethanol or scent type, rice spirit substitute for the first time), make the wine degree reach 16-18%, prevent from becoming sour.Remain residual wine and distill, the alcohol that obtains is used for stopping fermenting freshening the drink or being adjusted to the wine degree of sampling wine using.
8, clarification: enter big jar through the pure mellow wine of press filtration and carry out the nature clarification, separate again after a couple of days.
9, adjust filtration: detect and the sense organ taste through each physical and chemical index, adjust composition, make the wine degree 16-18%, total acid 0.4-0.7% is between the total reducing sugar 9-15%.Recycle silicon algae soil filter filters, and makes transmittance more than 70%.
10, sterilization can: adopt board-like or tubular type sterilization Machine, temperature is controlled about 80 ℃, keeps can while hot 10 minutes.
11, packaging final prod: behind the wine good seal of can, the warehouse-in of can labelling, finished product.
Embodiment 2
1, cranberry juice raw material: red bayberry is selected fresh ripening degree for use fully and is not had and rot, and presses 600 kilograms of extracting juices through fragmentation, adds about 480 gram food grade calcium carbonate powderss, makes the fruit juice of red bayberry juice acidity about 0.3%, and it is stand-by to enter 0～5 ℃ of preservation of freezer.
2, black glutinous rice raw material: black rice is selected black glutinous rice for use, and through 100 kilograms in the brown rice that obtains of rice huller paddy, and it is stand-by to be crushed to 10 orders.
3, soak rice: with 100 kilograms of the red bayberry juices of having handled well, add in the black glutinous rice of having handled well, remain under 5 ℃ of left and right sides conditions and soaked 48-72 hours, the water-intake rate of black glutinous rice is reached more than 40%, fully swelling.The used fruit juice in bubble rice back collects to be put into freezer and preserves, and adds during fermentation, and its pigment composition equal size is abundant.
4, gelatinization: black glutinous rice is used the steam heating gelatinization in pot, keeps more than 100 ℃ thoroughly gelatinization at least 20 minutes.The grain of rice Mi Xin that do not have.
5, inoculation: add totally 500 kilograms of the fruit juice soak Mi Suoyong and fresh processing fruit juice before the inoculation, making solid-to-liquid ratio is 1:5.Saccharification is carried out in about 6.0 kilograms based on the saccharification bacterial classification of flavus, head mold, monascus of employings, and simultaneously, 3 liters (yeast number is 5 * 10 to add yellow wine yeast As2.1293 bacteria culture fluid
9Individual/more than the ml), and 6 liters (yeast number is 5 * 10 to add the wild yeast bacteria culture fluid that is separated to through the red bayberry epidermis of cultivating
9Individual/more than the ml), carry out co-fermentation.
6, fermentation: leavening temperature is controlled between 25-29 ℃, 4-9 days left and right sides fermentation ends.Monitoring temperature changes between yeast phase, carries out the temperature adjustment in case of necessity, and the later stage is not carried out the secondary fermentation technology of yellow rice wine.
7, separate press filtration: after fermentation draws to an end, in time separate, and wine is got in press filtration.Obtain about 500 kilograms of pure mellow wines, add a certain amount of wine mud liquor (available edible ethanol or scent type, rice spirit substitute for the first time), make the wine degree reach 16-18%, prevent from becoming sour.Remain residual wine and distill, the alcohol that obtains stops fermenting freshening the drink or being adjusted to the wine degree of sampling wine and uses.
8, clarification: enter big jar through the pure mellow wine of press filtration and carry out the nature clarification, separate again after a couple of days.
9, adjust filtration: detect and the sense organ taste through each physical and chemical index, adjust composition, make the wine degree at 16-18%, total acid 0.4-0.7% is between the total reducing sugar 9-15%.Recycle silicon algae soil filter filters, and makes transmittance more than 70%.
10, sterilization can: adopt board-like or tubular type sterilization Machine, temperature is controlled about 80 ℃, keeps can while hot 10 minutes.
11, packaging final prod: behind the wine good seal of can, the warehouse-in of can labelling, finished product.
Embodiment 3
1, cranberry juice raw material: red bayberry is selected fresh ripening degree for use fully and is not had the fruit that rots, and presses extracting juice to obtain 1000 kilograms of juice through fragmentation, adds about 800 gram food grade calcium carbonate powderss, makes the fruit juice of red bayberry juice acidity about 0.3%, and it is stand-by to enter 0 ℃ of preservation of freezer.
2, black glutinous rice raw material: black rice is selected black glutinous rice for use, and through 100 kilograms in the brown rice that obtains of rice huller paddy, and it is stand-by to be crushed to 10 orders.
3, soak rice: with 100 kilograms of the red bayberry juices of having handled well, add in the black glutinous rice of having handled well, remain under 5 ℃ of left and right sides conditions and soaked 48-72 hours, the water-intake rate of black glutinous rice is reached more than 40%, fully swelling.The used fruit juice in bubble rice back collects to be put into freezer and preserves, and adds during fermentation, and its pigment composition equal size is abundant.
4, gelatinization: black glutinous rice is used the steam heating gelatinization in pot, keeps more than 100 ℃ thoroughly gelatinization at least 20 minutes.The grain of rice Mi Xin that do not have.
5, inoculation: add totally 900 kilograms of the fruit juice soak Mi Suoyong and fresh processing fruit juice before the inoculation, making solid-to-liquid ratio is 1:9, and total amount is 1000 kilograms.Saccharification is carried out in about 20 kilograms based on the saccharification bacterial classification of flavus, head mold, monascus of employings, and simultaneously, 10 liters (yeast number is 5 * 10 to add yellow wine yeast As2.1293 bacteria culture fluid
9Individual/more than the ml), and 20 liters (yeast number is 5 * 10 to add the wild yeast bacteria culture fluid that is separated to through the red bayberry epidermis of cultivating
9Individual/more than the ml), carry out co-fermentation.
6, fermentation: leavening temperature is controlled between 25-29 ℃, 4-9 days left and right sides fermentation ends.Monitoring temperature changes between yeast phase, carries out the temperature adjustment in case of necessity, and the later stage is not carried out the secondary fermentation technology of yellow rice wine.
7, separate press filtration: after fermentation draws to an end, in time separate, and wine is got in press filtration.Obtain about 900 kilograms of pure mellow wines, add a certain amount of wine mud liquor (available edible ethanol or scent type, rice spirit substitute for the first time), make the wine degree reach 16-18%, prevent from becoming sour.Remain residual wine and distill, the alcohol that obtains stops fermenting freshening the drink or being adjusted to the wine degree of sampling wine and uses.
8, clarification: enter big jar through the pure mellow wine of press filtration and carry out the nature clarification, separate again after a couple of days.
9, adjust filtration: detect and the sense organ taste through each physical and chemical index, adjust composition, make the wine degree 16-18%, total acid 0.4-0.7% is between the total reducing sugar 9-15%.Recycle silicon algae soil filter filters, and makes transmittance more than 70%.
10, sterilization can: adopt board-like or tubular type sterilization Machine, temperature is controlled about 80 ℃, keeps can while hot 10 minutes.
11, packaging final prod: behind the wine good seal of can, the warehouse-in of can labelling, finished product.
Claims (2)
1. the making method of a grain fruit nutrition health promoting wine is characterized in that may further comprise the steps:
(1), choosing fruit: red bayberry selects for use fresh ripening degree fully not have the fruit that rots, and presses extracting juice through fragmentation, makes red bayberry juice acidity be down to 0.3 ± 0.05% through falling acid treatment, and refrigeration is stand-by under 0 ~ 5 ℃ of condition then;
(2), choosing rice: select black glutinous rice for use, obtain brown rice through rice huller paddy, and be crushed to 10 orders or below 10 orders;
(3), soak rice: that obtain with step 1 and the red bayberry juice black glutinous rice identical weight, the brown rice of immersion through pulverizing is 48-72 hours under 5 ℃ of left and right sides conditions, the water-intake rate of black glutinous rice is reached more than 40%, fully swelling, the fruit juice that soaks Mi Suoyong collects and continues refrigeration, adds when waiting to ferment;
(4), gelatinization: black glutinous rice makes its thorough gelatinization with steam heating in pot, do not have Mi Xin to the grain of rice;
(5), inoculation: add red bayberry juice before the inoculation in the good black glutinous rice of gelatinization, the preferential interpolation soaked the red bayberry juice that collect the rice back during interpolation, adds the red bayberry juice that step 1 obtains when not enough, and making solid-to-liquid ratio is 1:1 ~ 9; Adopt the saccharification bacterial classification based on flavus, head mold, monascus to carry out diastatic fermentation then, simultaneously, add the yellow wine yeast bacterium, and add the wild yeast bacterium that is separated to through the red bayberry epidermis of cultivating, carry out co-fermentation; In raw material black glutinous rice and a gross weight of soaking the red bayberry juice that adds the rice back, the inoculum size of aforementioned saccharification bacterial classification is 0.5 ~ 2%, and yeast number is 5 * 10
9The inoculum size of the yellow wine yeast bacteria culture fluid that individual/ml is above is 0.25 ~ 1%, and yeast number is 5 * 10
9The inoculum size of the wild yeast bacteria culture fluid that individual/ml is above is 0.5 ~ 2%; Aforementioned solid-to-liquid ratio refers to the weight ratio of black glutinous rice and red bayberry juice, and consolidating wherein refer to the raw material black glutinous rice, and liquid refers to the red bayberry juice that adds before the inoculation; The preparation method of described wild yeast bacterium is: gather a few days ago in red bayberry, choose cleaning, anosis Waxberry fruit, obtain waxberry flesh juice after broken stoning, be divided in the first and second two containers; In the first container, pack into about 1/10 waxberry flesh juice, make it spontaneous fermentation or suitably heating in order to trigger zymamsis fast; All the other waxberry flesh juice are packed in the second container, and with the SO of 500PPm
2It is stand-by to handle the back; Ferment when vigorous when the container first, add the raw material of a small amount of second container, add gradually and finish, make fermentation keep vigorous carrying out always, yeast number is 5 * 10
9After individual/ml was above, this liquid namely can be used as the yeast mother liquor and comes into operation;
(6), fermentation: leavening temperature is controlled between 25-29 ℃, 4-9 days fermentation ends, and do not carry out the secondary fermentation technology of yellow rice wine;
(7), separate press filtration: after fermentation draws to an end, in time separate, and wine is got in press filtration; Pure mellow wine partly adds a certain amount of wine mud liquor, because the available edible ethanol of no wine mud liquor, fen-flavor type white spirit and/or rice spirit substitute, makes the wine degree reach 16-18% for the first time, prevents from becoming sour;
(8), clarification: the pure mellow wine that obtains through press filtration enters big jar and carries out the nature clarification, separates again after a couple of days;
(9), adjust and filter: detect and the sense organ taste through each physical and chemical index, adjust composition, make the wine degree 16-18%, total acidity 0.4-0.7% is between total pol 9-15%;
(10), the sterilization can and packed and finished product.
2. the making method of grain fruit nutrition health promoting wine as claimed in claim 1, it is characterized in that: described yellow wine yeast bacterium is the As2.1293 bacterium.
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| CN108220076A (en) * | 2018-04-18 | 2018-06-29 | 洪瑞茜 | A kind of selenium-rich germinated Rough glutinous rice red hayberry wine and preparation method thereof |
| CN108949448A (en) * | 2018-08-27 | 2018-12-07 | 安徽金种子酒业股份有限公司 | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method |
| CN109207305A (en) * | 2018-10-26 | 2019-01-15 | 安徽金种子酒业股份有限公司 | A kind of brewing method and its hook tune preparation method of flavor black rice wine |
| CN109439496A (en) * | 2018-12-21 | 2019-03-08 | 攀枝花学院 | Dendrobium nobile fermented wine and preparation method thereof |
| CN111196974A (en) * | 2020-01-17 | 2020-05-26 | 宁夏大学 | Method for preparing white spirit from white grape juice and white grape peel residues |
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2012
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| CN102660438A (en) | 2012-09-12 |
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