CN102851167A - Method for preparing yellow wine from puffed husked millet - Google Patents
Method for preparing yellow wine from puffed husked millet Download PDFInfo
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- CN102851167A CN102851167A CN201110174508XA CN201110174508A CN102851167A CN 102851167 A CN102851167 A CN 102851167A CN 201110174508X A CN201110174508X A CN 201110174508XA CN 201110174508 A CN201110174508 A CN 201110174508A CN 102851167 A CN102851167 A CN 102851167A
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- broomcorn millet
- milled glutinous
- glutinous broomcorn
- rice wine
- yellow rice
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Abstract
The invention relates to a processing method for yellow wine, specifically a method for preparing yellow wine from puffed husked millet, comprising selecting husked millet having normal color and no peculiar smell or milden and rot, puffing the husked millet using a food puffer, adding 2.1-2.3 times of water and proper amount of edible lactic acid, adjusting pH to 4, adding saccharifying enzyme 100-150 units per gram of raw materials, inoculating with yellow wine active dry yeast as 0.1%-0.15% of the volume of the soaking liquid, performing primary fermentation in a closed condition at 22-25 DEG C. for 4-5 days while stirring twice in the morning and evening every day, performing secondary fermentation at 12-14 DEG C. for 3-4 months, squeezing and clarifying, bottling, sterilizing at 70-75 DEG C. for 30-40min, and storing 8-12 months to obtain the final product.
Description
Technical field
What the present invention relates to is a kind of working method of yellow rice wine, specifically a kind of method of utilizing expanded milled glutinous broomcorn millet to make yellow rice wine for raw material.
Background technology
[0002] milled glutinous broomcorn millet is commonly called as " Radix Et Rhizoma Rhei rice ", " soft glutinous millet ", in mountain areas, ground such as China northeast, North China, northwest, south China, southwest and East China cultivation is arranged.Milled glutinous broomcorn millet is nutritious, contains ash content 2.5～3%, smart fiber 0.2～0.3%, crude protein 15～17%, starch 58～62%, oil-containing 5～6%, wherein saturated fatty acid is given birth to and is palmitinic acid, and Lignoceric acid, margaric acid, unsaturated fatty acids mainly contain oleic acid, linolic acid, isoiinolic acid etc.Protein mainly contains the kinds such as albumin, sphaeroprotein, gluten, prolamine.Milled glutinous broomcorn millet also contains the various nutrient elements such as vitamin B group, vitamin-E, zinc, copper, manganese in addition.Contain the functional compounds such as abundant biologically active peptides, oligose, phenolic compound, γ-aminobutyric acid in the milled glutinous broomcorn millet yellow rice wine, nutritive value is abundant.This patent is take expanded milled glutinous broomcorn millet as raw material, and zymin and yellow rice wine active dry yeast are saccharifying ferment, and without boiling, yellow rice wine is produced in direct fermentation.With the yellow rice wine of this explained hereafter, not only fragrance is good, taste pure and, nutritious, and compare with traditional yellow rice wine and to have saved a large amount of artificial and energy.
Summary of the invention
The object of the invention is to the shortcoming higher for the traditional yellow rice wine energy consumption, that labour intensity is larger, the making method of a kind of low cost, high-quality milled glutinous broomcorn millet yellow rice wine is provided.
The object of the present invention is achieved like this: it is normal to choose color and luster, free from extraneous odour, without the milled glutinous broomcorn millet that goes mouldy, with food bulking machine that milled glutinous broomcorn millet is expanded first, then add 2.1～2.3 times water and an amount of edible lactic acid, regulate PH=4, the saccharifying enzyme that adds 100～150 units by every gram raw material, press simultaneously 0.1%～0.15% access yellow rice wine active dry yeast of soak solution volume, airtight primary fermentation is 4～5 days under 22 ℃～25 ℃ conditions, sooner or later stir each once every day during the primary fermentation, primary fermentation enters the secondary fermentation stage after finishing, and the secondary fermentation temperature is about 12～14 ℃, and the secondary fermentation time is 3～4 months, then squeeze and clarify, the sterilization of bottling afterwards, sterilization temperature is decided to be 70～75 ℃, 30～40 minutes time, yellow rice wine after the sterilization is finished product through being 8～12 months storage.
Specific embodiments
It is normal to choose color and luster, free from extraneous odour, without the milled glutinous broomcorn millet that goes mouldy, with food bulking machine that milled glutinous broomcorn millet is expanded first, then take by weighing expanded milled glutinous broomcorn millet 5000g, add 11000ml water and an amount of edible lactic acid, regulate PH=4, add 6.0g saccharifying enzyme (100000u/g), access simultaneously yellow rice wine active dry yeast 15g, airtight primary fermentation is 5 days under 22 ℃～25 ℃ conditions, and sooner or later stir each once every day during the primary fermentation, and primary fermentation enters the secondary fermentation stage after finishing, the secondary fermentation temperature is about 12 ℃, the secondary fermentation time is 4 months, then squeezes and clarifies, the sterilization of bottling afterwards, sterilization temperature is decided to be 75 ℃, 35 minutes time, the yellow rice wine after the sterilization is finished product through being 12 months storage.
Claims (2)
1. method of utilizing expanded milled glutinous broomcorn millet to make yellow rice wine, it is characterized in that: it is normal to choose color and luster, free from extraneous odour, without the milled glutinous broomcorn millet that goes mouldy, with food bulking machine that milled glutinous broomcorn millet is expanded first, then add 2.1～2.3 times water and an amount of edible lactic acid, regulate PH=4, the saccharifying enzyme that adds 100～150 units by every gram raw material, press simultaneously 0.1%～0.15% access yellow rice wine active dry yeast of soak solution volume, airtight primary fermentation is 4～5 days under 22 ℃～25 ℃ conditions, and sooner or later stir each once every day during the primary fermentation, and primary fermentation enters the secondary fermentation stage after finishing, the secondary fermentation temperature is about 12～14 ℃, the secondary fermentation time is 3～4 months, then squeezes and clarifies, the sterilization of bottling afterwards, sterilization temperature is decided to be 70～75 ℃, 30～40 minutes time, the yellow rice wine after the sterilization is finished product through being 8～12 months storage.
2. a kind of method of utilizing expanded milled glutinous broomcorn millet to make yellow rice wine according to claim 1 is characterized in that: milled glutinous broomcorn millet is without boiling, but with food bulking machine that milled glutinous broomcorn millet is expanded.After weighing up expanded milled glutinous broomcorn millet, the water that directly adds 2.1-2.3 times can ferment, and adds the saccharifying enzyme of 100～150 units during fermentation by every gram raw material, presses simultaneously 0.1%～0.15% access yellow rice wine active dry yeast of soak solution volume.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110174508XA CN102851167A (en) | 2011-06-27 | 2011-06-27 | Method for preparing yellow wine from puffed husked millet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110174508XA CN102851167A (en) | 2011-06-27 | 2011-06-27 | Method for preparing yellow wine from puffed husked millet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102851167A true CN102851167A (en) | 2013-01-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110174508XA Pending CN102851167A (en) | 2011-06-27 | 2011-06-27 | Method for preparing yellow wine from puffed husked millet |
Country Status (1)
| Country | Link |
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| CN (1) | CN102851167A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103224865A (en) * | 2013-04-14 | 2013-07-31 | 哈尔滨伟平科技开发有限公司 | Husked millet mulberry health wine preparation method |
| CN105950387A (en) * | 2016-07-22 | 2016-09-21 | 福建省潘氏食品有限公司 | Red rice yellow rice wine brewing process adopting liquid state fermentation method |
| CN107653139A (en) * | 2017-11-17 | 2018-02-02 | 四川凤和黄酒有限责任公司 | More grains brewage the low wine degree yellow rice wine formula of homoamino acid state nitrogen of aromatic taste |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328126A (en) * | 2001-06-23 | 2001-12-26 | 潘建海 | Process for brewing yellow wine with raw rice |
| CN1468951A (en) * | 2002-07-20 | 2004-01-21 | 陈佩仁 | Steaming-free yellow wine brewing method |
| CN1629274A (en) * | 2004-08-20 | 2005-06-22 | 浙江古越龙山绍兴酒股份有限公司 | Process for making pure draft yellow wine |
-
2011
- 2011-06-27 CN CN201110174508XA patent/CN102851167A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328126A (en) * | 2001-06-23 | 2001-12-26 | 潘建海 | Process for brewing yellow wine with raw rice |
| CN1468951A (en) * | 2002-07-20 | 2004-01-21 | 陈佩仁 | Steaming-free yellow wine brewing method |
| CN1629274A (en) * | 2004-08-20 | 2005-06-22 | 浙江古越龙山绍兴酒股份有限公司 | Process for making pure draft yellow wine |
Non-Patent Citations (2)
| Title |
|---|
| 吕伟民 等: "生大米酿制黄酒的生产工艺", 《酿酒科技》 * |
| 吴孟 等: "应用膨化技术酿造黄酒的研究", 《中国酿造》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103224865A (en) * | 2013-04-14 | 2013-07-31 | 哈尔滨伟平科技开发有限公司 | Husked millet mulberry health wine preparation method |
| CN105950387A (en) * | 2016-07-22 | 2016-09-21 | 福建省潘氏食品有限公司 | Red rice yellow rice wine brewing process adopting liquid state fermentation method |
| CN107653139A (en) * | 2017-11-17 | 2018-02-02 | 四川凤和黄酒有限责任公司 | More grains brewage the low wine degree yellow rice wine formula of homoamino acid state nitrogen of aromatic taste |
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Application publication date: 20130102 |