CN103343071A - Production process for yellow rice wine and yellow rice wine - Google Patents
Production process for yellow rice wine and yellow rice wine Download PDFInfo
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- CN103343071A CN103343071A CN2013102164942A CN201310216494A CN103343071A CN 103343071 A CN103343071 A CN 103343071A CN 2013102164942 A CN2013102164942 A CN 2013102164942A CN 201310216494 A CN201310216494 A CN 201310216494A CN 103343071 A CN103343071 A CN 103343071A
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Abstract
The invention discloses a production process for yellow rice wine and the yellow rice wine, and is used for solving problems that in a conventional yellow rice wine production process, a large amount of water is required, and substances which are in rice milk and play an improvement role in yellow rice wine fermentation and yellow rice wine flavor are wasted. The production process for the yellow rice wine comprises a rice selection step, a fine white rice screening step, a rice steeping step, a rice steaming step and a fermentation step; and the production process also comprises a dewatering step between the rice steeping step and the rice steaming step, wherein the dewatering step is used for draining water in the rice milk obtained in the rice steeping step. The yellow rice wine is brewed and obtained by the production process for the yellow rice wine. The production process for the yellow rice wine greatly saves water, saves the production cost, reduces the discharge of waste water, protects the ecological environment, and can also improve the quality of the yellow rice wine.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of production technique and yellow rice wine of yellow rice wine.
Background technology
The production technique of existing yellow rice wine can comprise following key step referring to shown in Figure 1:
S01, choosing rice
Brewage the satisfied yellow rice wine lowest bid of quality and will definitely adopt mark one rice.
S02, screening pure white
The pure white degree of rice more high price is just more high, also adheres to the chaff of some amount in rice, and rice crushed rices and other foreign material are so need carry out dedusting, go the stone operation.
S03, soak rice
The purpose of soaking rice is to be convenient to the boiling gelatinization after making the rice suction.
S04, wash rice
Soak the Rice ﹠ peanut milk that meter step obtains and have stronger stickiness, in follow-up digestion process, steam is not easy to penetrate in the place that Rice ﹠ peanut milk is arranged and causes half-cookedly, causes yellow wine fermentation later stage fermentation wine with dregs to rise acid, and therefore the Rice ﹠ peanut milk that will stick on the rice with clear water is in this step rinsed well.
S05, steamed rice
With the rice cooking gelatinization.
S06, fermentation
The rice fermentation of gelatinization is obtained yellow rice wine.
In the prior art, can be cooked in order to guarantee rice, need to consume a large amount of water the rice that soaks after good is washed, and wasted in the Rice ﹠ peanut milk material that yellow wine fermentation and rice wine flavor are played a role in improving, as organic acid, amino acid and growth hormone.
Summary of the invention
The invention provides a kind of production technique and yellow rice wine of yellow rice wine, need consume a large amount of water in order to solve existing yellow wine production technology, and wasted in the Rice ﹠ peanut milk problem of the material that yellow wine fermentation and rice wine flavor are played a role in improving.
The production technique of a kind of yellow rice wine of the present invention comprises: choosing rice step, screening pure white step, soak a meter step, steamed rice step and fermentation step also comprise described soaking between meter step and the steamed rice step: drain step, the moisture that will soak in the Rice ﹠ peanut milk that meter step obtains drains.
Wherein, before the steamed rice step, started described drain step in 10 to 15 hours, and till lasting draining to steamed rice step starts; Perhaps, before the steamed rice step, start described drain step, and lasting draining enters the steamed rice step till no longer include moisture and ooze out again.
Wherein, the material that will be dissolved in the Rice ﹠ peanut milk in the described drain step is retained in the rice.
Wherein, described soaking in meter step, water submergence is at least crossed 10 centimetres in rice.
A kind of yellow rice wine of the present invention adopts above-mentioned yellow wine production technology to brewage and obtains.
Beneficial effect of the present invention is as follows:
The present invention can economize on water in a large number, saves productive expense, reduces discharge of wastewater, preserves the ecological environment, and also can improve the yellow rice wine quality.
Description of drawings
Fig. 1 is the schema of existing technology;
Fig. 2 is the process flow sheet in the embodiment of the invention.
Embodiment
The contriver is through discovering, to cause the reason that consumes big water gaging be existing technology in order to reduce the stickiness of Rice ﹠ peanut milk, and then reduces karusen and rise acid, directly Rice ﹠ peanut milk all rinsed well in washing meter step.In addition, the contriver is through discovering, rice water-soluble substances such as sugar of nearly 6% in steeping process, water soluble protein and inorganic salt etc. are added in the water, and milk-acid bacteria utilizes the sugar fermenting lactic acid to form slightly acidic environment, the inhibition acid formers is bred and is prevented from becoming sour, therefore the steamed rice of band slurry is conducive in the yellow wine fermentation process control to acidity, and be dissolved in a part of carbohydrate in the Rice ﹠ peanut milk, protein, organic acid, amino acid, growth hormone etc. are to improving the material that rice wine flavor plays promoter action, therefore above-mentioned water-soluble material should be retained in the rice as far as possible, participate in later stage fermentation, to promote the yellow rice wine quality.
Based on above-mentioned research, the contriver thinks and need to improve meter step of washing in the existing technology, and need consume a large amount of water thereby solve existing technology, and has wasted in the Rice ﹠ peanut milk problem of the material that yellow wine fermentation and rice wine flavor are played a role in improving.Be described in further detail by the following examples.
Referring to shown in Figure 2, the production technique of the yellow rice wine of the embodiment of the invention comprises following key step:
S11, choosing rice
Brewage the satisfied yellow rice wine lowest bid of quality and will definitely adopt mark one rice.
S12, screening pure white
The pure white degree of rice more high price is just more high, also adheres to the chaff of some amount in rice, and rice crushed rices and other foreign material are so need carry out dedusting, go the stone operation.
S13, soak rice
The purpose of soaking rice is to be convenient to the boiling gelatinization after making the rice suction.Present embodiment in order to make rice fully absorb moisture content, requires water not have about 10 centimeters in rice in soaking meter process.
S14, draining
The purpose of this step is, the moisture content that S13 is soaked in the Rice ﹠ peanut milk that meter step obtains thoroughly drains, can significantly reduce viscosity and the stickiness of Rice ﹠ peanut milk like this, specifically can before S15 steamed rice step, 10 to 15 hours (including but not limited to 10 to 15 hours) start this step, and till lasting draining to S15 steamed rice step starts; Perhaps, before S15 steamed rice step, start this step, and lasting draining enters S15 steamed rice step till no longer include moisture and ooze out again.And a part of carbohydrate, protein, organic acid, amino acid, growth hormone and the inorganic salt that are dissolved in the Rice ﹠ peanut milk are retained in the rice, it is half-cooked neither can to occur in S15 steamed rice step like this, can keep the beneficiating ingredient in the Rice ﹠ peanut milk again, in the fermenting process in later stage, can overcome the problem that the karusen later stage rises acid.
In addition, because the embodiment of the invention no longer needs washing meter step and can solve the problems of the technologies described above in the existing technology, therefore do not need to add again to wash a meter step yet, and then saved a large amount of Rice ﹠ peanut milk waters of washing.
S15, steamed rice
With the rice cooking gelatinization.
S16, fermentation
The rice fermentation of gelatinization is obtained yellow rice wine.
A kind of yellow rice wine also is provided in the embodiment of the invention, and the yellow wine production technology of employing above-described embodiment is brewageed and is obtained, i.e. the resulting yellow rice wine of above-mentioned S16 fermentation step.
Obviously, those skilled in the art can carry out various changes and modification to the present invention and not break away from the spirit and scope of the present invention.Like this, if of the present invention these are revised and modification belongs within the scope of claim of the present invention and equivalent technologies thereof, then the present invention also is intended to comprise these changes and modification interior.
Claims (6)
1. the production technique of a yellow rice wine comprises: choosing rice step, screening pure white step, soak a meter step, steamed rice step and fermentation step is characterized in that, also comprise described soaking between meter step and the steamed rice step: drain step, the moisture that will soak in the Rice ﹠ peanut milk that meter step obtains drains.
2. the production technique of yellow rice wine as claimed in claim 1 is characterized in that, starts described drain step in 10 to 15 hours before the steamed rice step, and till lasting draining to steamed rice step starts.
3. the production technique of yellow rice wine as claimed in claim 1 is characterized in that, starts described drain step before the steamed rice step, and lasting draining enters the steamed rice step till no longer include moisture and ooze out again.
4. the production technique of yellow rice wine as claimed in claim 1 is characterized in that, the material that will be dissolved in the Rice ﹠ peanut milk in the described drain step is retained in the rice.
5. the production technique of yellow rice wine as claimed in claim 1 is characterized in that, described soaking in meter step, and water submergence is at least crossed 10 centimetres in rice.
6. a yellow rice wine is characterized in that, adopts each described yellow wine production technology of claim 1 to 5 to brewage and obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102164942A CN103343071A (en) | 2013-06-03 | 2013-06-03 | Production process for yellow rice wine and yellow rice wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102164942A CN103343071A (en) | 2013-06-03 | 2013-06-03 | Production process for yellow rice wine and yellow rice wine |
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| CN103343071A true CN103343071A (en) | 2013-10-09 |
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| CN2013102164942A Pending CN103343071A (en) | 2013-06-03 | 2013-06-03 | Production process for yellow rice wine and yellow rice wine |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102041216A (en) * | 2009-10-19 | 2011-05-04 | 上海金枫酒业股份有限公司 | Yellow wine production method with improved rice raw material treatment |
| CN102433239A (en) * | 2011-12-14 | 2012-05-02 | 虞海盈 | Production method of yellow wine |
| CN102787050A (en) * | 2012-08-17 | 2012-11-21 | 浙江大学 | Yellow wine brewing method |
| CN103074192A (en) * | 2013-01-29 | 2013-05-01 | 会稽山绍兴酒股份有限公司 | Refreshing yellow rice wine and preparation method thereof |
| CN103074193A (en) * | 2013-01-29 | 2013-05-01 | 会稽山绍兴酒股份有限公司 | Dry yellow wine and preparation method thereof |
-
2013
- 2013-06-03 CN CN2013102164942A patent/CN103343071A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102041216A (en) * | 2009-10-19 | 2011-05-04 | 上海金枫酒业股份有限公司 | Yellow wine production method with improved rice raw material treatment |
| CN102433239A (en) * | 2011-12-14 | 2012-05-02 | 虞海盈 | Production method of yellow wine |
| CN102787050A (en) * | 2012-08-17 | 2012-11-21 | 浙江大学 | Yellow wine brewing method |
| CN103074192A (en) * | 2013-01-29 | 2013-05-01 | 会稽山绍兴酒股份有限公司 | Refreshing yellow rice wine and preparation method thereof |
| CN103074193A (en) * | 2013-01-29 | 2013-05-01 | 会稽山绍兴酒股份有限公司 | Dry yellow wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴建新: "摊饭法在甜型黄酒生产中的应用", 《中国酿造》, no. 7, 31 December 2007 (2007-12-31), pages 55 - 56 * |
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Application publication date: 20131009 |