CN102796642A - Glutinous rice wine and preparation method thereof - Google Patents
Glutinous rice wine and preparation method thereof Download PDFInfo
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- CN102796642A CN102796642A CN2012103126159A CN201210312615A CN102796642A CN 102796642 A CN102796642 A CN 102796642A CN 2012103126159 A CN2012103126159 A CN 2012103126159A CN 201210312615 A CN201210312615 A CN 201210312615A CN 102796642 A CN102796642 A CN 102796642A
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Abstract
The invention discloses glutinous rice wine and a preparation method thereof. The glutinous rice wine is prepared according to the following steps: 1) soaking glutinous rice into water, steaming or cooking and cooling to 25 to 28 DEG C to obtain cooked glutinous rice; 2) adding a fermenting agent in an amount which is 0.1 to 1 percent of the weight of the glutinous rice into the cooked glutinous rice, saccharifying, adding water in an amount which is 2 to 5 times that of the cooked glutinous rice, and fermenting to obtain fermented wine, wherein the saccharification temperature and the fermentation temperature are 25 to 28 DEG C, the saccharification time is 24 to 48 hours and the fermentation time is 48 to 72 hours; 3) centrifugally separating the fermented wine and taking the clear liquid to obtain the wine sample; 4) adding white spirit in an amount which is 15 to 25 percent of the weight of the glutinous rice and white sugar or crystal sugar in an amount which is 5 to 15 percent of the weight of the glutinous rice into the wine sample, sterilizing and ageing to obtain aged wine; and 5) filtering the aged wine by using a microporous filter and filling to obtain the product, wherein the fermenting agent consists of 10 to 20 weight percent of yeast and 80 to 90 weight percent of Q303 rhizopus. According to the preparation process, mixed fermenting agent and various impurity-removing methods are adopted, so the saccharification time can be shortened. The prepared glutinous rice wine is transparent and plump, and has mellow mouthfeel, moderate sweetness and special flavor of glutinous rice.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to a kind of sticky rice wine and preparation method thereof.
Background technology
Glutinous rice is the viscosity mutation of rice, and the glutinous rice mutation is all arranged in long-grained nonglutinous rice and japonica rice variety, and the rice of glutinous rice shelling is called glutinous rice (being " husked sorghum " in the language of the south of Fujian Province) at southern china, the then glutinous rice that are called in the north more.In person, glutinous rice is opaque and white.Glutinous rice and other rice main is respectively to be main with pulullan in its contained starch, up to more than 80%, thereby boils the back than the tool stickiness.Glutinous rice often is processed to viscosity snack and sticky rice wine.Traditional sticky rice wine is in the glutinous rice of slaking, to add little song (being also referred to as yeast for brewing rice wine or distiller's yeast), makes after the fermentation.The sticky rice wine that makes gives off a strong fragrance, and alcoholic strength is gentle, and is nutritious, receives very much people's welcome.But owing to make the quality instability of the little song of the used tradition of sticky rice wine, assorted bacterial content is many, and saccharification capability and fermentation capacity are low, cause problems such as saccharification time is long, the yield of liquor is low, vinosity instability; Also contain a large amount of impurity such as glutinous rice in the sticky rice wine that makes simultaneously, can have influence on the transparency and the mouthfeel of sticky rice wine.
Summary of the invention
The technical problem that the present invention will solve provides a kind of sticky rice wine and preparation method thereof; Its preparation process is selected little song of novel mixed type and various impurity-removing method for use; Can effectively shorten saccharification time, the sticky rice wine water white transparency that makes, the wine body is plentiful, mouthfeel is mellow, sugariness is moderate, long times of aftertaste, the peculiar taste of glutinous rice is arranged.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
First aspect of the present invention provides the preparation method of sticky rice wine, and said preparation method may further comprise the steps:
1) glutinous rice after will being soaked in water cooks or boils, and is cooled to 25～28 ℃ then, glutinous rice;
2) the little song of adding glutinous rice weight 0.1%～1% in the glutinous rice that step 1) makes carries out saccharification then, adds the water of 2～5 times of glutinous rice weight after the saccharification, then ferments, and gets fermented wine; Wherein, the temperature of saccharification is 25～28 ℃, and the time is 24～48 hours; The temperature of fermentation is 25～28 ℃, and the time is 48～72 hours;
3) fermented wine is carried out spinning, get clear liquid, get wine appearance;
4) in the wine appearance that step 3) makes, add the liquor of glutinous rice weight 15%～25%, 5%～15% white sugar or rock sugar, mix back sterilization and ageing, get ageing wine;
5) ageing wine is filtered with microporous filter, can then promptly gets said sticky rice wine.
Wherein, said little song is made up of yeast and Q303 head mold, and said Q303 head mold accounts for 80%～90% of little Qu Chongliang.Preferably, when said little song is made up of the Q303 head mold of the yeast of 15wt% and 85wt%, saccharification and fermentation effective; Accordingly, the add-on of the little song of this proportioning is 0.3% o'clock of glutinous rice weight, can obtain best saccharification and ferment effect.
In the step 1), the time of said immersion is preferably 1～12 hour.
In the step 3), the rotating speed of said spinning is 4000～6000r/min, and the time is 10～30min.
In the step 4), the alcoholic strength of said liquor is 30～60 degree.
In the step 4), the mode of said sterilization is preferably high-temperature short-time sterilization; Its temperature is 130～140 ℃, and the time is 3～5 seconds.
In the step 4), the time of said ageing is preferably 3～12 months.
In the step 5), the filter membrane aperture of said microporous filter is 0.22～2 μ m.
Second aspect of the present invention provides sticky rice wine, and said sticky rice wine is to make through above-mentioned preparation method.
Compare with prior art, sticky rice wine of the present invention and preparation method thereof has the following advantages:
1, the used little song of the present invention is made up of yeast and Q303 head mold; Can overcome that unstable, the assorted bacterial content of traditional little Qu Zhiliang is many, saccharification capability and the low problem of fermentation capacity; Make the time of saccharification shorten to 24～48 hours, make the sticky rice wine more stable quality that makes simultaneously by about 72 hours of traditional preparation process method;
2, preparation process of the present invention, front and back are filtered through spinning and microporous filter respectively, can fully remove the impurity such as glutinous rice in the wine, make the wine body transparent, have reduced the influence to the sticky rice wine mouthfeel;
3, preparation process of the present invention; The proportioning of glutinous rice, liquor and white sugar (or rock sugar) is suitable; Add the ageing of passing through certain hour behind liquor and the white sugar (or rock sugar) again, make that the sticky rice wine sugariness that makes is moderate, alcoholic strength is suitable, mouthfeel is mellow, can be used as daily drink and suitably drink.
Embodiment
Be described further with embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
One, the preparation process of sticky rice wine
1) gets glutinous rice, after being soaked in water 6 hours, glutinous rice is boiled, be cooled to 26 ℃ then, get glutinous rice;
2) the little song of adding glutinous rice weight 0.3% in the glutinous rice that step 1) makes carries out saccharification then, adds the water of 3 times of glutinous rice weight after the saccharification, then ferments, and gets fermented wine; Wherein, the temperature of saccharification is 26 ℃, and the time is 48 hours; The temperature of fermentation is 26 ℃, and the time is 72 hours;
3) fermented wine is carried out spinning, get clear liquid, get wine appearance; Wherein, the rotating speed of spinning is 5000r/min, and the time is 20min;
4) in the wine appearance that step 3) makes, add the liquor (alcoholic strength is 45 degree) of glutinous rice weight 20%, 10% white sugar, carry out high-temperature short-time sterilization and ageing after mixing, get ageing wine; Wherein, the temperature of high-temperature short-time sterilization is 135 ℃, and the time is 4 seconds; The time of ageing is 12 months;
5) ageing wine being used the filter membrane aperture is that the microporous filter of 0.22 μ m filters, and uses 3000 bottles of/hour full-automatic cans of low vacuum filling machine then, promptly gets said sticky rice wine.
Wherein, said little song is made up of the yeast of 15wt% and the Q303 head mold of 85wt%.
Each item index of the sticky rice wine that two, makes
Physical and chemical index: alcoholic strength 10% (V/V), total acid 3.12 (g/L), volatile acid 0.14 (g/L), reducing sugar 30.6 (g/L), total reducing sugar 36.5 (g/L).
The Oranoleptic indicator: the wine body is transparent, plentiful, and mellow, sour-sweet moderate, the long times of aftertaste of mouthfeel has the distinctive local flavor of glutinous rice.
Embodiment 2
One, the preparation process of sticky rice wine
1) gets glutinous rice, after being soaked in water 1 hour, glutinous rice is boiled, be cooled to 28 ℃ then, get glutinous rice;
2) the little song of adding glutinous rice weight 1% in the glutinous rice that step 1) makes carries out saccharification then, adds the water of 2 times of glutinous rice weight after the saccharification, then ferments, and gets fermented wine; Wherein, the temperature of saccharification is 28 ℃, and the time is 30 hours; The temperature of fermentation is 28 ℃, and the time is 30 hours;
3) fermented wine is carried out spinning, get clear liquid, get wine appearance; Wherein, the rotating speed of spinning is 4000r/min, and the time is 30min;
4) in the wine appearance that step 3) makes, add the liquor (alcoholic strength is 60 degree) of glutinous rice weight 15%, 15% white sugar, carry out high-temperature short-time sterilization and ageing after mixing, get ageing wine; Wherein, the temperature of high-temperature short-time sterilization is 130 ℃, and the time is 5 seconds; The time of ageing is 6 months;
5) ageing wine being used the filter membrane aperture is that the microporous filter of 2 μ m filters, and uses 3000 bottles of/hour full-automatic cans of low vacuum filling machine then, promptly gets said sticky rice wine.
Wherein, said little song is made up of the yeast of 20wt% and the Q303 head mold of 80wt%.
Each item index of the sticky rice wine that two, makes
Physical and chemical index: alcoholic strength 12% (V/V), total acid 3.40 (g/L), volatile acid 0.15 (g/L), reducing sugar 32.5 (g/L), total reducing sugar 42.6 (g/L).
The Oranoleptic indicator: the wine body is transparent, plentiful, and mellow, sour-sweet moderate, the long times of aftertaste of mouthfeel has the distinctive local flavor of glutinous rice.
Embodiment 3
One, the preparation process of sticky rice wine
1) gets glutinous rice, after being soaked in water 12 hours, glutinous rice is cooked, be cooled to 25 ℃ then, get glutinous rice;
2) the little song of adding glutinous rice weight 0.1% in the glutinous rice that step 1) makes carries out saccharification then, adds the water of 5 times of glutinous rice weight after the saccharification, then ferments, and gets fermented wine; Wherein, the temperature of saccharification is 25 ℃, and the time is 24 hours; The temperature of fermentation is 25 ℃, and the time is 72 hours;
3) fermented wine is carried out spinning, get clear liquid, get wine appearance; Wherein, the rotating speed of spinning is 6000r/min, and the time is 10min;
4) in the wine appearance that step 3) makes, add the liquor (alcoholic strength is 30 degree) of glutinous rice weight 25%, 5% white sugar, carry out high-temperature short-time sterilization and ageing after mixing, get ageing wine; Wherein, the temperature of high-temperature short-time sterilization is 140 ℃, and the time is 3 seconds; The time of ageing is 3 months;
5) ageing wine being used the filter membrane aperture is that the microporous filter of 0.45 μ m filters, and uses 3000 bottles of/hour full-automatic cans of low vacuum filling machine then, promptly gets said sticky rice wine.
Wherein, said little song is made up of the yeast of 10wt% and the Q303 head mold of 90wt%.
Each item index of the sticky rice wine that two, makes
Physical and chemical index: alcoholic strength 10% (V/V), total acid 3.08 (g/L), volatile acid 0.13 (g/L), reducing sugar 25.6 (g/L), total reducing sugar 28.7 (g/L).
The Oranoleptic indicator: the wine body is transparent, plentiful, and mellow, sour-sweet moderate, the long times of aftertaste of mouthfeel has the distinctive local flavor of glutinous rice.
Embodiment 4
One, the preparation process of sticky rice wine
1) gets glutinous rice, after being soaked in water 12 hours, glutinous rice is cooked, be cooled to 26 ℃ then, get glutinous rice;
2) the little song of adding glutinous rice weight 0.3% in the glutinous rice that step 1) makes carries out saccharification then, adds the water of 3 times of glutinous rice weight after the saccharification, then ferments, and gets fermented wine; Wherein, the temperature of saccharification is 26 ℃, and the time is 48 hours; The temperature of fermentation is 26 ℃, and the time is 72 hours;
3) fermented wine is carried out spinning, get clear liquid, get wine appearance; Wherein, the rotating speed of spinning is 5000r/min, and the time is 20min;
4) in the wine appearance that step 3) makes, add the liquor (alcoholic strength is 45 degree) of glutinous rice weight 20%, 10% white sugar, carry out high-temperature short-time sterilization and ageing after mixing, get ageing wine; Wherein, the temperature of high-temperature short-time sterilization is 135 ℃, and the time is 4 seconds; The time of ageing is 12 months;
5) ageing wine being used the filter membrane aperture is that the microporous filter of 1 μ m filters, and uses 3000 bottles of/hour full-automatic cans of low vacuum filling machine then, promptly gets said sticky rice wine.
Wherein, said little song is made up of the yeast of 15wt% and the Q303 head mold of 85wt%.
Each item index of the sticky rice wine that two, makes
Physical and chemical index: alcoholic strength 10% (V/V), total acid 3.13 (g/L), volatile acid 0.14 (g/L), reducing sugar 31.3 (g/L), total reducing sugar 37.1 (g/L).
The Oranoleptic indicator: the wine body is transparent, plentiful, and mellow, sour-sweet moderate, the long times of aftertaste of mouthfeel has the distinctive local flavor of glutinous rice.
Embodiment 5
One, the preparation process of sticky rice wine
1) gets glutinous rice, after being soaked in water 8 hours, glutinous rice is cooked, be cooled to 27 ℃ then, get glutinous rice;
2) the little song of adding glutinous rice weight 0.5% in the glutinous rice that step 1) makes carries out saccharification then, adds the water of 3 times of glutinous rice weight after the saccharification, then ferments, and gets fermented wine; Wherein, the temperature of saccharification is 27 ℃, and the time is 48 hours; The temperature of fermentation is 27 ℃, and the time is 30 hours;
3) fermented wine is carried out spinning, get clear liquid, get wine appearance; Wherein, the rotating speed of spinning is 4000r/min, and the time is 10min;
4) in the wine appearance that step 3) makes, add the liquor (alcoholic strength is 30 degree) of glutinous rice weight 25%, 5% white sugar, carry out high-temperature short-time sterilization and ageing after mixing, get ageing wine; Wherein, the temperature of high-temperature short-time sterilization is 140 ℃, and the time is 4 seconds; The time of ageing is 12 months;
5) ageing wine being used the filter membrane aperture is that the microporous filter of 0.22 μ m filters, and uses 3000 bottles of/hour full-automatic cans of low vacuum filling machine then, promptly gets said sticky rice wine.
Wherein, said little song is made up of the yeast of 18wt% and the Q303 head mold of 82wt%.
Each item index of the sticky rice wine that two, makes
Physical and chemical index: alcoholic strength 12% (V/V), total acid 3.18 (g/L), volatile acid 0.15 (g/L), reducing sugar 27.6 (g/L), total reducing sugar 29.9 (g/L).
The Oranoleptic indicator: the wine body is transparent, plentiful, and mellow, sour-sweet moderate, the long times of aftertaste of mouthfeel has the distinctive local flavor of glutinous rice.
Embodiment 6
One, the preparation process of sticky rice wine
1) gets glutinous rice, after being soaked in water 1 hour, glutinous rice is boiled, be cooled to 28 ℃ then, get glutinous rice;
2) the little song of adding glutinous rice weight 1% in the glutinous rice that step 1) makes carries out saccharification then, adds the water of 2 times of glutinous rice weight after the saccharification, then ferments, and gets fermented wine; Wherein, the temperature of saccharification is 28 ℃, and the time is 48 hours; The temperature of fermentation is 28 ℃, and the time is 48 hours;
3) fermented wine is carried out spinning, get clear liquid, get wine appearance; Wherein, the rotating speed of spinning is 5000r/min, and the time is 20min;
4) in the wine appearance that step 3) makes, add the liquor (alcoholic strength is 60 degree) of glutinous rice weight 15%, 15% white sugar, carry out high-temperature short-time sterilization and ageing after mixing, get ageing wine; Wherein, the temperature of high-temperature short-time sterilization is 135 ℃, and the time is 4 seconds; The time of ageing is 12 months;
5) ageing wine being used the filter membrane aperture is that the microporous filter of 2 μ m filters, and uses 3000 bottles of/hour full-automatic cans of low vacuum filling machine then, promptly gets said sticky rice wine.
Wherein, said little song is made up of the yeast of 10wt% and the Q303 head mold of 90wt%.
Each item index of the sticky rice wine that two, makes
Physical and chemical index: alcoholic strength 14% (V/V), total acid 3.50 (g/L), volatile acid 0.16 (g/L), reducing sugar 33.7 (g/L), total reducing sugar 44.9 (g/L).
The Oranoleptic indicator: the wine body is transparent, plentiful, and mellow, sour-sweet moderate, the long times of aftertaste of mouthfeel has the distinctive local flavor of glutinous rice.
Claims (10)
1. the preparation method of sticky rice wine is characterized in that, said preparation method may further comprise the steps:
1) glutinous rice after will being soaked in water cooks or boils, and is cooled to 25～28 ℃ then, glutinous rice;
2) the little song of adding glutinous rice weight 0.1%～1% in the glutinous rice that step 1) makes carries out saccharification then, adds the water of 2～5 times of glutinous rice weight after the saccharification, then ferments, and gets fermented wine; Wherein, the temperature of saccharification is 25～28 ℃, and the time is 24～48 hours; The temperature of fermentation is 25～28 ℃, and the time is 48～72 hours;
3) fermented wine is carried out spinning, get clear liquid, get wine appearance;
4) in the wine appearance that step 3) makes, add the liquor of glutinous rice weight 15%～25%, 5%～15% white sugar or rock sugar, mix back sterilization and ageing, get ageing wine;
5) ageing wine is filtered with microporous filter, can then promptly gets said sticky rice wine;
Wherein, said little song is made up of yeast and Q303 head mold, and said Q303 head mold accounts for 80%～90% of little Qu Chongliang.
2. the preparation method of sticky rice wine according to claim 1, it is characterized in that: said little song is made up of the yeast of 15wt% and the Q303 head mold of 85wt%.
3. the preparation method of sticky rice wine according to claim 2, it is characterized in that: the add-on of said little song is 0.3% of a glutinous rice weight.
4. the preparation method of sticky rice wine according to claim 1 is characterized in that: in the step 4), the alcoholic strength of said liquor is 30～60 degree.
5. the preparation method of sticky rice wine according to claim 1, it is characterized in that: in the step 1), the time of said immersion is 1～12 hour.
6. the preparation method of sticky rice wine according to claim 1, it is characterized in that: the rotating speed of said spinning is 4000～6000r/min, the time is 10～30min.
7. the preparation method of sticky rice wine according to claim 1, it is characterized in that: the time of said ageing is 3～12 months.
8. the preparation method of sticky rice wine according to claim 1, it is characterized in that: the filter membrane aperture of said microporous filter is 0.22～2 μ m.
9. the preparation method of sticky rice wine according to claim 1, it is characterized in that: the mode of said sterilization is a high-temperature short-time sterilization.
10. sticky rice wine, it is characterized in that: said sticky rice wine makes through each described preparation method in the claim 1～9.
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| CN102978069A (en) * | 2012-12-22 | 2013-03-20 | 滨州市瑞康酒业有限公司 | Nutritional rice wine and preparation process thereof |
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| CN103409277A (en) * | 2013-07-19 | 2013-11-27 | 黄裕兵 | Preparation method of improved glutinous rice wine |
| CN103881869A (en) * | 2014-04-04 | 2014-06-25 | 江苏九久环境科技有限公司 | Preparation method of Vaccinium bracteatum and glutinous rice wine |
| CN104694326A (en) * | 2015-01-15 | 2015-06-10 | 中国绍兴黄酒集团有限公司 | Preparation process and application of lin-fan rice wine yeast for strengthening excellent saccharomycetes |
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Application publication date: 20121128 |