CN102978069B - Nutritional rice wine and preparation process thereof - Google Patents
Nutritional rice wine and preparation process thereof Download PDFInfo
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Abstract
The invention discloses nutritional rice wine and a preparation process of the nutritional rice wine. The preparation process comprises the following steps: extracting by yeast grain spirit with the alcoholic strength greater than 60%vol immediately after fermentation of wine rice by means of using fermenting rice wine and yeast grain spirit as a wine base to extract protein, saccharide nutritional components in fermented rice wine; supplementing sweet-scented osmanthus, medlar and red date to blend and season; and mixing the components to prepare the nutritional wine with the alcoholic strength greater than 20%vol according to the final requirement of the alcoholic strength of a product. The nutritional rice wine is processed by using the fermenting rice wine and yeast grain spirit as the wine base, and sweet-scented osmanthus, medlar and red date as materials to represent aroma, taste and color. The style characteristic of the nutritional rice wine is different from that of the fermented rice wine and yeast grain spirit, and the nutritional rice wine is floral and fruity fragrance assistant nutritional medium and high wine which is unique in flavor, and not only boasts of nutrition of wine rice but also vigor of spirit. The degerming and sterilizing process is cancelled, and pollution caused by bacteria and pathogenic entero bacteria microorganisms is avoided.
Description
Technical field
The invention belongs to the wine brewing field, especially alcoholic strength is more than or equal to the nutritional type rice wine of 20%vol.
Background technology
No matter fermented wine at interior all fermentation drinks, is in theory as beer, yellow rice wine, grape wine and fruit wine at present, or, in actual production technique, does not substantially surpass the fermentation drinks of 18%vol, can't meet the crowd who likes drinking the camber fermented wine.This be because: according to fermenting mechanism, because the fermentation used yeast itself tolerates the limitation of alcohol ability, when alcoholic strength reaches or approach 18%vol, yeast can not normally breed and ferment, and this is also that the drinks that why ferments must have the major cause of process for sterilizing bacterial detection and pathogen enterobacteria microbiological indicator.
Summary of the invention
In order to overcome existing fermented wine alcoholic strength technological deficiency on the low side, the invention provides the nutritional type rice wine that a kind of alcoholic strength is more than or equal to 20%vol.
The present invention provides the preparation technology of this nutritional type rice wine simultaneously.
In order to achieve the above object, nutritional type rice wine of the present invention is that to take fermented type rice wine and Daqu grain neutral spirit be the wine base, be greater than in time the Daqu grain neutral spirit lixiviate of 60%vol with alcoholic strength after completing rice wine fermenting, fully to extract the nutritive ingredients such as the protein of fermentation in rice wine, carbohydrate, be aided with the seasoning and seasonings such as sweet osmanthus, matrimony vine, red date, and require to be allocated according to the finished product alcoholic strength nutritional type drinks that the alcoholic strength formed is more than or equal to 20%vol.
The preparation technology of nutritional type rice wine of the present invention is as follows:
The first step: batching
By glutinous rice, red date, sweet osmanthus, matrimony vine, at butt state lower-weighing, its weight batching ratio is: the glutinous rice red jujube ︰ of ︰ osmanthus flower ︰ matrimony vine=100 ︰ 10 ︰ 3 ︰ 2, and carry out pre-treatment;
Second step: steaming
Pretreated glutinous rice, red date and matrimony vine are mixed and concentrate steaming, then sweet osmanthus is fully mixed with the shortening raw material after drenching meal, cooling, fully incorporate in rice wine to ensure the sweet osmanthus fragrance of a flower.
The 3rd step, fermentation
In the second step steaming, add the Xiaoqu wine medicine to mix, adding bent amount is 1% part by weight of material quantity; The fermentation raw material for the treatment of after adding song and mixing carries out temperature controlled fermentation 24 hours at 30～32 ℃; Then drenched the meal fermentation more than 96 hours;
Described Xiaoqu wine medicine selects the little bent sweet yeast for brewing rice wine of south China making rice wine wine use as saccharifying ferment, and preferably selecting ageing above little bent sweet yeast for brewing rice wine half a year is the best.
The 4th step, lixiviate
Part by weight by the former wine of Daqu grain of the rice wine of fermenting-ripening and alcoholic strength >=60%vol according to 1 ︰ 2 mixes, and lixiviate at normal temperatures, more than 60 days, after lixiviate finishes, is separated the upper pure mellow wine liquid of clarification naturally, filters and clarifies; By the lixiviate end, with the former wine of fermentation lixiviate of rice wine fermenting grain, centrifugation goes out the solid fermentation grain, and isolated liquid vat liquor mixes with the upper pure mellow wine liquid of naturally clarifying and filtering after sedimentation, filtration clarification, thereby obtains fermenting the former wine of lixiviate.
The 5th step: store aging
The former wine of fermentation lixiviate after the filtration clarification is stored aging at normal temperatures, and storing the aging time must not be lower than 90 day.
The 6th step, allotment
To store the aging former wine of fermentation lixiviate to after date, and detect alcoholic strength according to the former wine of fermentation lixiviate and calculate folding degree and add slurry quantity, the alcoholic strength requirement of allotment wine to be installed reach the proof spirit degree ± the 1%vol scope within; The allotment wine to be installed that allocation processing is good obtain nutritional type rice wine of the present invention after filtration.
Advantage of the present invention is: the present invention is that to take fermented type rice wine and Daqu grain neutral spirit be the wine base, with sweet osmanthus, matrimony vine, red date for being fragrant, be flavor, present-color material processes, its style characteristic both had been different from fermented type rice wine, was different from again the Daqu grain neutral spirit.Be a kind of unique flavor, existing rice wine nutrition, again white wine strength road arranged, be aided with the nutritional type camber drinks of the fragrance of a flower and fruital.Do not need degerming, process for sterilizing, do not worry bacterium and pathogen enterobacteria microbiological pollution yet.
After testing, the technical indicator of nutritional type rice wine of the present invention is: alcoholic strength: 20～52%vol; Total reducing sugar (with glucose meter): >=30g/L; Total acid (with acetometer): 1.0～4.0g/L; Methyl alcohol :≤0.04g/100mL; Plumbous :≤1.0mg/L.Oranoleptic indicator: 1, color and luster and outward appearance: be micro-yellow to golden yellow, limpid transparent, allow container bottom that the negligible deposition thing is arranged; 2, fragrance: there is the sweet-smelling of the compound uniqueness of rice wine, white wine, the fragrance of a flower and fruital, without an unusually sweet smell; 3, style: the style with this kind product uniqueness.
Embodiment
Below according to detailed process, technical scheme of the present invention is described
One, raw materials pretreatment
1, raw material metering, batching
Glutinous rice, red date, sweet osmanthus, matrimony vine are at butt state lower-weighing, and its weight batching ratio is: Nuo meter ︰ Hong Zao ︰ Gui Hua ︰ matrimony vine=100 ︰ 10 ︰ 3 ︰ 2.
2, glutinous rice rinsing
By glutinous rice at normal temperatures, with tap water, carry out rinsing, should rinsing while stirring in inclinable jacketed kettle in rinse cycle, wash away the impurity such as chaff skin in glutinous rice, dust.
3, glutinous rice soaks, drains
The glutinous rice that rinsing is clean soaks 12 hours in the warm water of 30～40 ℃, and processing requirement expansion rate of water absorption 25～30% drains and requires the glutinous rice surface without unboiled water water droplet, loose without caking phenomenon.
4, red date thermal treatment
Red date rinsing in advance is clean, with 80-85 ℃ of hot water, in tilting-type individual layer pot, to soak, soak time, more than 30 minutes, is removed the fructus corni bitter taste.
5, sweet osmanthus pre-treatment
By the careful sorting of sweet osmanthus, sort out variegated flower, bennet and other impurity, the dust, the design of scattered small flowers and plants that with dusting cover, screen out in sweet osmanthus are standby.
6, matrimony vine pre-treatment
Under normal temperature, matrimony vine is clean with the tap water rinsing, and the impurity such as the immature fruit of sort out, stone are standby.
Two, batching
1, raw material metering: glutinous rice, red date, sweet osmanthus, matrimony vine are carried out to weighing with platform scale in advance under the butt state, and recorded weighing quantity.
2, batching requires: take in proportion to obtain raw material, after being processed by the pretreatment process requirement, glutinous rice, red date, matrimony vine can be pre-mixed evenly, concentrate steaming, sweet osmanthus must be deposited separately, after steaming completes and lowers the temperature, then sweet osmanthus is fully mixed with the shortening raw material after cooling, fully incorporate in rice wine to ensure the sweet osmanthus fragrance of a flower.
Three, steaming
1, ingredient requirement;
The glutinous rice that immersion treatment is good is in advance fully drained, drain to without the unboiled water water droplet, without caking phenomenon, then pretreated red date, matrimony vine and glutinous rice are mixed.
2, steam rice, steaming
Will be after pretreated glutinous rice, red date, matrimony vine fully mix, in meal braizing machine, together steam, steaming rice, steaming mode adopt normal pressure Indirect Electro hot mode, steaming the rice time is 15-20 minute after circle vapour, steam a rice maturation require that the glutinous rice grain of rice is full, surface is glossy, without ball grains, outer soft in hard, interior without the white heart, loosen and do not stick with paste, thoroughly and not rotten and uniformity.
3, cooling
Drench meal, cooling by steaming well-done glutinous rice, red date, matrimony vine with tap water, below product temperature drop to 35 ℃, fully drain, add the sweet osmanthus of impurity elimination, mix.
Four, fermentation
1, the selection of saccharifying ferment
Select the little bent sweet yeast for brewing rice wine of south China making rice wine wine use as saccharifying ferment, preferably selecting ageing above little bent sweet yeast for brewing rice wine half a year is the best, before use, little song is ground into to finely powdered, so that mix with meter material cooked.
2, add bent control
Xiaoqu wine medicine after raw material through filtering meal and lowering the temperature, drain, mix is added to pulverizing, mix with raw material, and to add bent amount be material quantity 1%.
3, temperature controlled fermentation
The fermentation raw material for the treatment of after adding song and mixing moves into fermentor tank, in tank, clap, compacting, dig one is about the inverted tubaeform that half left and right degree of depth of raw thickness, back cut diameter be about fermentor tank diameter 1/3 size and drenches the meal nest at the middle part for the treatment of fermentation raw material, the raw material dug out is placed on to the surrounding of drenching the meal nest compacting of clapping, and 30～32 ℃ of controlled fermentation temperature are fermented.
4, drench the meal fermentation
Ferment after 24 hours, in meal nest to be drenched, fermented liquid reaches and drenches the over half of the meal nest degree of depth, starting to dip fermented liquid evenly is sprinkling upon the fermentation raw material surface and is drenched meal fermentation, find between whole yeast phase that fermented liquid reaches the over half of the pouring meal nest degree of depth, should drench in time meal, total fermentation time keeps more than 96 hours.
5, fermentation termination requirement
The diastatic fermentation terminal requires moderately sour and sweet, and the grain of rice is complete.
Five, lixiviate
1, lixiviate base wine requirement
Lixiviate is selected the Daqu grain neutral spirit with base wine, and selected white wine should comply with the national standard requirements, wine degree >=60%vol.
2, wine, material mix
The rice wine of fermenting-ripening is mixed with the former wine of Daqu grain, stir, and be transported in the lixiviate cylinder and carry out lixiviate with underflow pump under whipped state, the blending ratio of rice wine and the former wine of Daqu grain is the former wine of: meter Jiu ︰ Daqu grain=1 ︰ 2.
3, lixiviate
Lixiviate cylinder stacking factor is 80～85%, and lixiviate requires: in leaching process, within previous month, must guarantee every day by the vat liquor stirring and evenly mixing once, churning time must not be lower than 30 minutes, extraction temperature: normal temperature, extraction time is more than 60 days.
4, clarification naturally, filtration
By lixiviate finish, the upper pure mellow wine liquid of clarification naturally separates, with filter filter clarification extremely limpid transparent, without the visible impurity of naked eyes.
5, centrifugal, settlement separate
By lixiviate finish, with the former wine of fermentation lixiviate of rice wine fermenting grain, carry out the slurries separation with separating centrifuge, isolate the solid fermentation grain, the further natural subsidence of isolated liquid vat liquor 24 hours, isolated supernatant liquor with filter filter clarification to limpid transparent, without the visible impurity of naked eyes, naturally the upper pure mellow wine liquid of clarifying and filtering with lixiviate mixes, and the former wine of lixiviate obtains fermenting.
Six, store aging
1, filter the former wine of fermentation lixiviate after clarification pour in the stainless steel wine storage tank, stored aging, store aging condition: the former wine of mixed fermentation lixiviate is squeezed in the stainless steel hold tank, at normal temperatures, stored agingly, storing the aging time must not be lower than 90 day.
2, stock management
In previous month of lay up period, should stir once in each interval of one day, promote the aging of wine, after one month, carry out natural aging, store the aging after date that arrives, recycle silicon algae soil filter filters clarification.
3, store between aging time and should note observing, and record storage requirement (period of storage, temperature, humidity etc.), simultaneously, every two weeks carries out the check of a physical and chemical index to the former wine of fermentation lixiviate of storing.
Seven, allotment
1, allotment requirement
Store the aging former wine of fermentation lixiviate to after date, according to required filling requirement, blent allotment, allotment requires to carry out with laboratory allotment wine sample ratio, and the ratio of specifically allocating is provided the requirement of wine sample by laboratory.
2, alcoholic strength requirement
Detect alcoholic strength according to the former wine of fermentation lixiviate and calculate folding degree and add slurry quantity, the alcoholic strength requirement of allotment wine to be installed reach the proof spirit degree ± the 1%vol scope within.
3,, because wine wine degree to be installed is low, while the low temperature turbid phenomenon occurring, the application active carbon for liquor carries out clarifying treatment, the 0.2-0.5 ‰ that the active carbon for liquor consumption is wine to be installed, treatment time is 4-6 hour, should be at interval of stirring in 1 hour once during processing, and churning time is not shorter than 5 minutes.
4, filter requirement
The allotment wine to be installed that allocation processing is good must be filtered, and requires initial filter to filter with diatomite filter, is filtered to clear, without the visible impurity of naked eyes, and the essence filter is filtered with the micro-pore-film filtration machine, be filtered to clear transparent, refractivity arranged.
Claims (2)
1. a nutritional type rice wine, it is characterized in that, it is that to take fermented type rice wine and Daqu grain neutral spirit be the wine base, use in time the Daqu grain neutral spirit lixiviate of alcoholic strength >=60%vol after completing rice wine fermenting, fully to extract protein, the carbohydrate nutritive ingredient in fermentation rice wine, be aided with sweet osmanthus, matrimony vine, red date seasoning and seasoning, and require to be allocated the nutritional type drinks that the alcoholic strength formed is more than or equal to 20%vol according to the finished product alcoholic strength, the manufacture craft of this nutritional type rice wine is as follows:
The first step: batching
By glutinous rice, red date, sweet osmanthus, matrimony vine, at butt state lower-weighing, its weight batching ratio is:
The glutinous rice red jujube ︰ of ︰ osmanthus flower ︰ matrimony vine=100 ︰ 10 ︰ 3 ︰ 2, and carry out pre-treatment;
Second step: steaming
Pretreated glutinous rice, red date and matrimony vine are mixed and concentrate steaming, then sweet osmanthus is fully mixed with the shortening raw material after drenching meal, cooling, fully incorporate in rice wine to ensure the sweet osmanthus fragrance of a flower;
The 3rd step, fermentation
In the second step steaming, add the Xiaoqu wine medicine to mix, adding bent amount is 1% part by weight of material quantity; The fermentation raw material for the treatment of after adding song and mixing carries out temperature controlled fermentation 24 hours at 30～32 ℃; Then drenched the meal fermentation more than 96 hours;
Described Xiaoqu wine medicine is selected south China to make rice wine and is made the little bent sweet yeast for brewing rice wine of use as saccharifying ferment;
The 4th step, lixiviate
Part by weight by the former wine of Daqu grain of the rice wine of fermenting-ripening and alcoholic strength >=60%vol according to 1 ︰ 2 mixes, and lixiviate at normal temperatures, more than 60 days, after lixiviate finishes, is separated the upper pure mellow wine liquid of clarification naturally, filters and clarifies; By the lixiviate end, with the former wine of fermentation lixiviate of rice wine fermenting grain, centrifugation goes out the solid fermentation grain, and isolated liquid vat liquor mixes with the upper pure mellow wine liquid of naturally clarifying and filtering after sedimentation, filtration clarification, thereby obtains fermenting the former wine of lixiviate;
The 5th step: store aging
The former wine of fermentation lixiviate after the filtration clarification is stored aging at normal temperatures, and storing the aging time must not be lower than 90 day;
The 6th step, allotment
To store the aging former wine of fermentation lixiviate to after date, according to the former wine of fermentation lixiviate, detect alcoholic strength, calculate the quality that the alcoholic strength that is converted into the finished product requirement need to add water, the alcoholic strength of allotment wine to be installed require to reach the proof spirit degree ± the 1%vol scope within; The allotment wine to be installed that allocation processing is good obtain nutritional type rice wine after filtration.
2. the manufacture craft of nutritional type rice wine as claimed in claim 1, is characterized in that,
The first step: batching
By glutinous rice, red date, sweet osmanthus, matrimony vine, at butt state lower-weighing, its weight batching ratio is:
The glutinous rice red jujube ︰ of ︰ osmanthus flower ︰ matrimony vine=100 ︰ 10 ︰ 3 ︰ 2, and carry out pre-treatment;
Second step: steaming
Pretreated glutinous rice, red date and matrimony vine are mixed and concentrate steaming, then sweet osmanthus is fully mixed with the shortening raw material after drenching meal, cooling, fully incorporate in rice wine to ensure the sweet osmanthus fragrance of a flower;
The 3rd step, fermentation
In the second step steaming, add the Xiaoqu wine medicine to mix, adding bent amount is 1% part by weight of material quantity; The fermentation raw material for the treatment of after adding song and mixing carries out temperature controlled fermentation 24 hours at 30～32 ℃; Then drenched the meal fermentation more than 96 hours;
Described Xiaoqu wine medicine is selected south China to make rice wine and is made the little bent sweet yeast for brewing rice wine of use as saccharifying ferment;
The 4th step, lixiviate
Part by weight by the former wine of Daqu grain of the rice wine of fermenting-ripening and alcoholic strength >=60%vol according to 1 ︰ 2 mixes, and lixiviate at normal temperatures, more than 60 days, after lixiviate finishes, is separated the upper pure mellow wine liquid of clarification naturally, filters and clarifies; By the lixiviate end, with the former wine of fermentation lixiviate of rice wine fermenting grain, centrifugation goes out the solid fermentation grain, and isolated liquid vat liquor mixes with the upper pure mellow wine liquid of naturally clarifying and filtering after sedimentation, filtration clarification, thereby obtains fermenting the former wine of lixiviate;
The 5th step: store aging
The former wine of fermentation lixiviate after the filtration clarification is stored aging at normal temperatures, and storing the aging time must not be lower than 90 day;
The 6th step, allotment
To store the aging former wine of fermentation lixiviate to after date, according to the former wine of fermentation lixiviate, detect alcoholic strength, calculate the quality that the alcoholic strength that is converted into the finished product requirement need to add water, the alcoholic strength of allotment wine to be installed require to reach the proof spirit degree ± the 1%vol scope within; The allotment wine to be installed that allocation processing is good obtain nutritional type rice wine after filtration.
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| CN103229938A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Healthcare rice wine containing red date and coffee, and preparation method thereof |
| CN103160419A (en) * | 2013-04-02 | 2013-06-19 | 邓卫永 | Fruit-plant fragrance-edible flower combined wine |
| CN103409277A (en) * | 2013-07-19 | 2013-11-27 | 黄裕兵 | Preparation method of improved glutinous rice wine |
| CN103642642A (en) * | 2013-12-24 | 2014-03-19 | 孝感一品食品有限责任公司 | Preparation method of solid-liquid dual-phase health-care rice wine |
| CN104263586A (en) * | 2014-10-11 | 2015-01-07 | 李文霞 | Osmanthus fragrans healthcare rice wine and brewing method thereof |
| CN104630008A (en) * | 2015-02-05 | 2015-05-20 | 武汉天龙黄鹤楼酒业有限公司 | Preparation method of nutritional type compound wine for improving amino acid content |
| CN106753983A (en) * | 2016-11-15 | 2017-05-31 | 广西大学 | A kind of production technology of health care cassava sweet wine |
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| KR20010110044A (en) * | 2000-06-05 | 2001-12-12 | 신영범 | Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking |
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| CN101020875A (en) * | 2007-03-22 | 2007-08-22 | 林洪勇 | Nutritious mixed fermented wine with low alcohol content and its making process |
| CN101993802A (en) * | 2009-08-13 | 2011-03-30 | 黄志林 | Production method of rice wine |
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Effective date of registration: 20200619 Address after: 406 Liqi Road, development zone, Lijin County, Dongying City, Shandong Province Patentee after: Du Zengpeng Address before: 256600 Shandong city of Binzhou province the Yellow River fifteen Lu Zhang Bincheng class Industrial Park No. 22 Binzhou Ruikang Wine Co. Ltd. Co-patentee before: Du Zengpeng Patentee before: BINZHOU CITY RUIKANG LIQUOR INDUSTRY Co.,Ltd. |