CN103289865A

CN103289865A - A processing method for nostoc sphaeroides rice wine

Info

Publication number: CN103289865A
Application number: CN2013102544585A
Authority: CN
Inventors: 刘永; 明毅强
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-06-15
Filing date: 2013-06-15
Publication date: 2013-09-11

Abstract

The invention discloses a processing method for nostoc sphaeroides rice wine. Beated nostoc sphaeroides slurry is added for fermentation together before the brewing and in the fermentation process. Before the beating, adding water in an amount of 5-8 times the weight of dry nostoc sphaeroides, and soaking for 2-5 hours; during the beating, adding citric acid in an amount of 0.05-0.2% the weight of the water. The adding amount of the nostoc sphaeroides slurry is based on the weight of dry nostoc sphaeroides, and adding the nostoc sphaeroides slurry at the time of adding raw rice in an amount of 2-5% by weight of raw rice for the first time, while adding the nostoc sphaeroides slurry during the first cooling and stirring in an amount of 0.5-2% by weight of raw rice for the second time. The nostoc sphaeroides rice wine prepared by using the method of the invention has is nutritious, mellow in taste, and high in preservation rate of nostoc sphaeroides nutrients, so the rice wine has comprehensive health effects such as nourishing yin and tonifying yang, moistening lung and invigorating stomach, anti-oxidation and enhancing the human immune system.

Description

A kind of working method of Nostoc yellow rice wine

Technical field

The present invention relates to a kind of working method of yellow rice wine, especially relate to a kind of working method of Nostoc yellow rice wine.

Background technology

Yellow rice wine is the national special product of China, is also referred to as rice wine, belongs to brewing wine, occupies an important seat in the world's three big brewing wines (yellow rice wine, grape wine and beer).Yellow rice wine is that a class is main raw material with rice, milled glutinous broomcorn millet, corn, millet, wheat etc., adopts boiling, adds distiller's yeast, saccharification, fermentation, squeezing, filters, fries in shallow oil wine, stores, blends the brewing wine that forms.The inorganic salt that detected in the yellow rice wine reach 18 kinds, comprise calcium, magnesium, potassium, phosphorus, iron, zinc, etc.Vitamins B in the yellow rice wine, the content of E are also very abundant, mainly from raw material and yeast autolyzate.Yellow rice wine contains physiologically active ingredients such as polyphenol, melanoidin, gsh, has the removing free radical, prevention cardiovascular diseases, anticancer, the anti-ageing physiological function of waiting for a long time.

Nostoc, be commonly called as the water auricularia auriculajudae, have another name called the fixed nitrogen blue-green algae, the ancient beauty's tea that claims is a kind of natural algae product, contains abundant algae starch, protein, have 7 seed amino acids in necessary for human body 8 seed amino acids, also be rich in active polysaccharide, multivitamin, phycobilin and carotenoid etc. simultaneously, nutritious, the effect that not only can keep fit also to have health care.And blackberry, blueberry rich vitamin, Mierocrystalline cellulose have the enhancing immunity system, maintain good cardiovascular health, reduce hypertension, improve human body simultaneously to the effect of the absorption of iron in the diet.

The Nostoc yellow rice wine is that the processing and utilization of Nostoc has been opened up new approach, also the rich nutrient substances that provides for yellow rice wine.

Summary of the invention

The invention provides the working method of the Nostoc yellow rice wine that a kind of color and luster is stable, nutritious, mouthfeel is pure and mild.

Technical scheme of the present invention is:

A kind of working method of blueberry fruit wine, comprise: soak rice, steamed rice, cool off, add song, mix yeast for brewing rice wine, steps such as cylinder fermentation, squeezing and sterilization fall, it is characterized in that: after adding song, mixing yeast for brewing rice wine, add when falling cylinder and during the fermentation the Nostoc slurry co-fermentation through making beating.

The substep addition manner of Nostoc slurry adds when falling cylinder for the first time, adds when driving for the first time rake during the fermentation for the second time.

The addition of Nostoc slurry is in dried Nostoc weight, and addition is the 2-5% of rice material weight for the first time, and addition is the 0.5-2% of rice material weight for the second time.

Nostoc adds dried Nostoc weight 5-8 water doubly before making beating, soaked 2-5 hour.

Nostoc adds the citric acid that Nostoc soaks water weight 0.05-0.2% in making beating.

Concrete grammar is described as follows:

One. the preparation of Nostoc slurry

(1) with dried Nostoc cleaning, impurity elimination;

(2) add dried Nostoc weight 5-8 water doubly, soaked 2-5 hour;

(3) making beating in making beating, adds the citric acid that Nostoc soaks water weight 0.05-0.2% at Nostoc.

Two. the production of yellow rice wine

(1) with after the glutinous rice impurity elimination, cleaning, at room temperature soaked 48-72 hour with clear water, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;

(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;

(3) rice that cooks is cooled to 25-30 ℃;

(4) add distiller's yeast, yeast for brewing rice wine, fully mix thoroughly;

(5) cylinder that falls adds the Nostoc slurry, and addition (in dried Nostoc weight, down with) is the 2-5% of rice material weight, carries out primary fermentation between 25-30 ℃, and fermentation time is 4-12 days;

(6) drive rake during highest grade temperature rise to 35 ℃, add the Nostoc slurry simultaneously, addition is the 0.5-2% of rice material weight;

(7) after this drove rake once every 6-8 hour;

(8) thing in the cylinder is gone to secondary fermentation under 10-20 ℃ of condition in the jar, the time is 15-25 days;

(9) take out conventional press filtration;

(10) pressing filtering liquid leaves standstill 24h, clarification filtration in-5 ℃ of refrigerating apparatuss;

(11) sterilization, canned.

Beneficial effect: compared to prior art, the prepared Nostoc yellow rice wine of the present invention, nutritious, mouthfeel is pure and mild, Nostoc nutritive substance storage rate height makes yellow rice wine have nourishing YIN and invigorating YANG, moistening lung stomach invigorating, anti-oxidant and improve more fully health-care effect such as body immunity.

Embodiment

Embodiment 1:

One. the preparation of Nostoc slurry

(1) with dried Nostoc cleaning, impurity elimination;

(2) add the water of 5 times of dried Nostoc weight, soaked 2 hours;

(3) making beating in making beating, adds the citric acid that Nostoc soaks water weight 0.2% at Nostoc.

Two. the production of yellow rice wine

(1) with after the glutinous rice impurity elimination, cleaning, at room temperature soaked 48 hours with clear water, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;

(3) rice that cooks is cooled to 25 ℃;

(4) add distiller's yeast, yeast for brewing rice wine, fully mix thoroughly;

(5) cylinder that falls adds the Nostoc slurry, and addition (in dried Nostoc weight, down with) is 2% of rice material weight, carries out primary fermentation between 25 ℃, and fermentation time is 12 days;

(6) drive rake during highest grade temperature rise to 35 ℃, add the Nostoc slurry simultaneously, addition is 2% of rice material weight;

(7) after this drove rake once every 6 hours;

(8) thing in the cylinder is gone to secondary fermentation under 10 ℃ of conditions in the jar, the time is 25 days;

(9) take out conventional press filtration;

(11) sterilization, canned.

Embodiment 2

One. the preparation of Nostoc slurry

(1) with dried Nostoc cleaning, impurity elimination;

(2) add the water of 7 times of dried Nostoc weight, soaked 3 hours;

(3) making beating in making beating, adds the citric acid that Nostoc soaks water weight 0.13% at Nostoc.

Two. the production of yellow rice wine

(1) with after the glutinous rice impurity elimination, cleaning, at room temperature soaked 60 hours with clear water, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;

(3) rice that cooks is cooled to 27 ℃;

(4) add distiller's yeast, yeast for brewing rice wine, fully mix thoroughly;

(5) cylinder that falls adds the Nostoc slurry, and addition (in dried Nostoc weight, down with) is 3.5% of rice material weight, carries out primary fermentation between 27 ℃, and fermentation time is 8 days;

(6) drive rake during highest grade temperature rise to 35 ℃, add the Nostoc slurry simultaneously, addition is 1.2% of rice material weight;

(7) after this drove rake once every 7 hours;

(8) thing in the cylinder is gone to secondary fermentation under 15 ℃ of conditions in the jar, the time is 20 days;

(9) take out conventional press filtration;

(11) sterilization, canned.

Embodiment 3

One. the preparation of Nostoc slurry

(1) with dried Nostoc cleaning, impurity elimination;

(2) add the water of 8 times of dried Nostoc weight, soaked 5 hours;

(3) making beating in making beating, adds the citric acid that Nostoc soaks water weight 0.05% at Nostoc.

Two. the production of yellow rice wine

(1) with after the glutinous rice impurity elimination, cleaning, at room temperature soaked 72 hours with clear water, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;

(3) rice that cooks is cooled to 30 ℃;

(4) add distiller's yeast, yeast for brewing rice wine, fully mix thoroughly;

(5) cylinder that falls adds the Nostoc slurry, and addition (in dried Nostoc weight, down with) is 5% of rice material weight, carries out primary fermentation between 30 ℃, and fermentation time is 4 days;

(6) drive rake during highest grade temperature rise to 35 ℃, add the Nostoc slurry simultaneously, addition is 0.5% of rice material weight;

(7) after this drove rake once every 8 hours;

(8) thing in the cylinder is gone to secondary fermentation under 20 ℃ of conditions in the jar, the time is 15 days;

(9) take out conventional press filtration;

(11) sterilization, canned.

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims

1. the working method of a Nostoc yellow rice wine, comprise: soak rice, steamed rice, cooling, add song, mix yeast for brewing rice wine, the cylinder that falls fermentation, steps such as squeezing and sterilization, it is characterized in that: adding song, after mixing yeast for brewing rice wine, add when falling cylinder and during the fermentation the Nostoc slurry co-fermentation through making beating, it is characterized in that: the substep addition manner of Nostoc slurry, when falling cylinder, add for the first time, add when driving for the first time rake during the fermentation for the second time, the addition of Nostoc slurry is in dried Nostoc weight, addition is the 2-5% of rice material weight for the first time, addition is the 0.5-2% of rice material weight for the second time, Nostoc is before making beating, add dried Nostoc weight 5-8 water doubly, soaked 2-5 hour; Nostoc adds the citric acid that Nostoc soaks water weight 0.05-0.2% in making beating.