CN103351980B - Brewing method of red glutinous yellow wine - Google Patents
Brewing method of red glutinous yellow wine Download PDFInfo
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- CN103351980B CN103351980B CN201310327960.4A CN201310327960A CN103351980B CN 103351980 B CN103351980 B CN 103351980B CN 201310327960 A CN201310327960 A CN 201310327960A CN 103351980 B CN103351980 B CN 103351980B
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Abstract
The invention relates to a brewing method of red glutinous yellow wine, which comprises the steps that red glutinous rice and white glutinous rice serve as main raw materials, and are naturally fermented under a certain time and temperature; steamed red glutinous rice bran is added for further fermentation before a post-fermentation period; the post-fermentation period is 70-90d, so that active ingredients of red glutinous rice pigment and red glutinous rice bran pigment are dissolved out sufficiently, and nutritional ingredients are reserved; unique styles of the yellow wine are formed in color, aroma and taste; and the novel nutritional yellow wine is formed. The red glutinous yellow wine brewed by the method is purplish red in color and luster, translucent and clear, has the specific characteristics of richness, aroma, purity, mildness, good taste and the like of the red glutinous rice, and does not contain artificial pigment; in addition, the contents of vitamins, amino acid and microelements in the yellow wine are high; varieties of organic acid are rich; and the yellow wine has a very good health-care effect on a human body.
Description
Technical field
The invention belongs to the making method of drinks, be specifically related to the brewing method of the glutinous yellow rice wine of a kind of blood.
Background technology
Yellow rice wine is one of the world's three great Gu wine, arranged side by side with beer, grape wine, is China's name rarity of family and the important component part of world's spirits culture legacy.Yellow rice wine is that to take rice, milled glutinous broomcorn millet, corn, millet, wheat etc. be main raw material, through boiling, add song, saccharification, fermentation, squeezing, clarification, filter, decoct wine, store and blend the brewing wine forming.
Black sticky rice is the rice with red-purple wheat bran, waxy because rice matter has, so it is glutinous to be called blood.The nutritive value of black sticky rice is very high, except containing protein, fat, carbohydrate, also contains abundant calcium, phosphorus, iron, VITAMIN, has the effects such as nourishing qi and blood, enriching yin and nourishing kidney, stomach invigorating warm liver, nourishing blood for improving eyesight, the invigorating the spleen of invigorating blood circulation, eye-candy damp skin.Thereby utilize in the yellow rice wine of black sticky rice brew and contain abundant nutritive substance, human body is played to good health-care effect.
Granted publication number discloses a kind of manufacture method of red glutinous rice wine for the Chinese invention patent of CN101701168B, it comprise select materials, wash material, soak material, the step such as cool material, steaming, cooling, spice, fermentation, filtration and distillation, the rice wine that utilizes the method to produce has sweet-smelling, bright in colour naturally transparent characteristic.Yet the method is the rice wine obtaining by distilling, with brewing wine be not same wine, its technique 1, rice dipping temperature are low, rice dipping time is short, and black sticky rice mixes and soak material with glutinous rice, due to the seed coat tissue textural difference of 2 kinds of rice, cause water suction inhomogeneous, affect steamed rice quality; 2, because fermentation adopts encloses container, and require to keep the temperature range of setting, its fermentation costs is high, and investment is large; 3, because it adopts distillable its color and luster of female wine, nutritive value far away from brewing wine; 4, fermentation time is short, and again without the ageing stage, former wine taste is not enough.
Summary of the invention
The present invention seeks to provide in order to overcome the deficiencies in the prior art a kind of and naturally brewage, sweet-smelling is strong, the brewing method of the glutinous yellow rice wine of blood of nutritive health-care.
For achieving the above object, the technical solution used in the present invention is: the brewing method of the glutinous yellow rice wine of a kind of blood, and it comprises the following steps:
(a), weigh raw material: weighing in proportion raw material, to be placed in respectively clear water clean clean, and wherein black sticky rice accounts for 60 ~ 70wt% of total raw material, and glutinous rice accounts for 30 ~ 40wt% of total raw material;
(b), meal processed: be to soak 40 ~ 50 hours in 20 ~ 30 ℃ of water the black sticky rice described in step (a) in temperature, cooked and be cooled to 28 ~ 30 ℃ after draining, to make black sticky rice meal; Glutinous rice is soaked in normal-temperature water 20 ~ 30 hours, after draining away the water, cooked and be cooled to 28 ~ 30 ℃ stand-by.
(c), primary fermentation: black sticky rice meal step (b) Suo Shu is added in cylinder, and add yeast for brewing rice wine, mix rear nest fermentation 65 ~ 80 hours, when nest liquid pol reaches 160 ~ 240g/L, 1:1 adds water by material quantity, standing 20 ~ 30 hours; And then add respectively distiller's yeast, glutinous rice meal in cylinder, and control product temperature is 27 ~ 29 ℃, stirs, and covers cylinder cap, diastatic fermentation, more standing 15 ~ 20 hours;
(d), drive rake: after step (c) is processed, by product temperature rise to 32 ~ 35 ℃ beginning rake, then at interval of 3 ~ 5 hours, drive again respectively rake, open to four rakes, within the 2nd day, drive two rakes, within the 3rd day, open a rake bonnet upper cylinder cover, standing for fermentation 4 ~ 7 days;
(e), add black sticky rice wheat bran: take appropriate black sticky rice wheat bran, adopt 1.8 ~ 2kg/cm
2vapour pressure steam 30 ~ 50min, add in cylinder after being cooled to 22 ~ 25 ℃, stir;
(f), secondary fermentation: gained material in step (e) is poured into Tao Tanzhong, carry out slowly fermentation 70 ~ 90 days with lotus leaf sealing pile in outdoor shady and cool place, through squeezing, clarification, decoct after drinking tank altar, sealing, storage with the temperature of 88 ~ 90 ℃.
Optimally, 1.5 ~ 2 wt% that described in step (e), black sticky rice wheat bran quality is material quantity.
Optimally, 0.4 ~ 0.5wt% that described in step (c), yeast for brewing rice wine add-on is material quantity.
Optimally, 10 ~ 15wt% that described in step (c), distiller's yeast add-on is material quantity.Further, described distiller's yeast is Herba polygoni hydropiperis, wheat koji.
Optimally, in described step (d), at head, harrow upper and lower noon and the morning on the 3rd of next day and respectively drive rake once.
Optimally, in step (f), week about secondary fermentation quality is once chemically examined, when alcohol reaches more than 16%, amino acid is more than 0.5g/L, total acid can squeeze, clarify during at 4.8 ~ 7.0g/L.Wherein, described total acid measures with lactic acid.
Owing to adopting technique scheme, the present invention compared with prior art has following advantages: the present invention adopts the mode of fed batch, make yeast constantly obtain nutrition and repeatedly breeding in fed batch, thereby the generation yeast that flush more, fermentation condition is easily controlled, be conducive to reduce miscellaneous bacteria and grow and prevent from becoming sour, improve the quality of products; Before secondary fermentation, add black sticky rice wheat bran, to microorganism, increase new raw material, play the effect of continuously fermenting; Secondary fermentation is for up to 70-90 days, be conducive to black sticky rice pigment and the abundant stripping of black sticky rice bran element effective constituent and the reservation of nutritive ingredient, extract the fragrance of black sticky rice, made product on color, form unique style, become nutritious novel yellow rice wine.The glutinous yellow rice wine of blood that utilizes the inventive method to brewage, color and luster is purplish red, sparkling and crystal-clear limpid, have distinctive strong, the sweet-smelling of black sticky rice, alcohol and, the feature such as tasty and refreshing, containing artificial color; Simultaneously VITAMIN in product, amino acid, micronutrient levels are high, and kinds of organic acids is abundant, and human body is had to good health-care effect.
Embodiment
The glutinous yellow rice wine of blood of the present invention is that to take black sticky rice, glutinous rice and black sticky rice wheat bran be raw material, selects winter and spring, utilizes microorganism co-fermentation to be prepared from.Whole fermented soy process is not added any pigment and additive, it is with the former wine of former fermented glutinous rice, spontaneous fermentation, in the yellow rice wine of making, contain abundant micromolecule active polypeptide, polysaccharide, polyphenol, organic acid, VITAMIN, trace element and a large amount of nitrogenous compounds, nutritive value occupies first of various brewing wines, and human body is had to good health-care effect.The brewing process of the glutinous yellow rice wine of blood of the present invention will be introduced in detail by specific embodiment below.
Embodiment 1
Brewageing of the glutinous yellow rice wine of blood that the present embodiment provides, it is realized according to following steps:
(a), weigh raw material: take 75 kilograms of black sticky rices, 50 kilograms of glutinous rices, be placed in respectively clear water clean clean;
(b), meal processed: the water that black sticky rice is placed in to 30 ℃ of left and right of temperature soaks respectively 48 hours, glutinous rice soak at room temperature 24 hours, is cooked respectively after draining away the water, and makes the grain of rice ripe and do not stick with paste, thoroughly and not rotten;
(c), primary fermentation: the black sticky rice meal cooking is cooled to 28 ~ 30 ℃, adds the yeast for brewing rice wine of 0.3 kilogram, after mixed stirring, nest saccharification is 72 hours, and its median fovea is U font, and at the bottom of nest, diameter is 8cm.Add straw mulch and live in row insulation.When nest liquid pol reaches 160g/L, add 125 kg of water, standing 24 hours, this process was conducive to yeast propagation.Add water after standing 24 hours, in cylinder, add the above-mentioned glutinous rice cooking, the Herba polygoni hydropiperis, " sweet osmanthus " wheat koji (wheat koji that the sweet osmanthus time makes that add 15.6 kilograms of left and right simultaneously, more be conducive to microorganism fermentation), carry out uniform stirring, the temperature of glutinous rice meal, at 27 ~ 29 ℃, is built cylinder cap, more standing 18 hours ferment;
(d), drive rake: by product temperature rise to 32 ℃ beginning rake, after head rake, at interval of 3 hours, drive again respectively rake, drive altogether four rakes.Respectively drive a rake in the 2nd the sky, afternoon, drive a rake the 3rd day morning again, covers afterwards cylinder cap, standing for fermentation 6 days;
(e), in order to make the color and luster of the glutinous wine of blood more dazzlingly beautiful, in brewing process, its color and luster is made full use of and stripping, to reach the requirement of finished wine sense organ and nutritive value, embody, in the present invention, in the Primary Fermentation later stage of brewing yellow rice wine, add black sticky rice wheat bran to carry out again secondary fermentation, it neither affects Primary Fermentation process control, can in secondary fermentation process, be conducive to the stripping of pigment and the formation of local flavor for a long time again.The present embodiment is embodied as: take 2 kilograms of glutinous wheat brans of blood, use 1.8kg/cm
2vapour pressure steam 30 minutes, add in cylinder after being cooled to 22 ~ 25 ℃, and stir.Owing to adding the black sticky rice wheat bran cooking, support and get rid of carbonic acid gas further to yeast in cylinder, thereby be more conducive to follow-up long secondary fermentation;
(f), secondary fermentation: complete above-mentioned in steps after, gained material is poured into Tao Tanzhong, with lotus leaf sealing pile, in outdoor shady and cool place, carry out slowly fermentation about 70 days, and chemical examination in each week once, when alcoholic strength reaches more than 16%, amino acid is more than 0.6g/L, acidity is at 4.8 ~ 7.0g/L, represents that distiller's wort is ripe.After distiller's wort maturation, material is squeezed, clarified, after clarifying, with the temperature of 88 ~ 90 ℃, decoct after drinking, tank altar, sealing, to drop into ageing.
Embodiment 2
The present embodiment provides the brewing method of the glutinous yellow rice wine of blood, is mainly the different of material quantity from the difference of embodiment 1, is specifically described as follows:
(a), weigh raw material: take 87.5 kilograms of black sticky rices, 37.5 kilograms of glutinous rices, be placed in respectively clear water clean clean;
(b), meal processed: it is that the water of 30 ℃ of left and right soaks respectively 48 hours, glutinous rice soak at room temperature 24 hours that black sticky rice is placed in to temperature, is cooked respectively after draining away the water, and makes the grain of rice ripe and do not stick with paste, thoroughly and not rotten;
(c), primary fermentation: black sticky rice meal is added in cylinder, and add the yeast for brewing rice wine of 0.35 kilogram, mix rear nest fermentation 72 hours, its median fovea is U font, at the bottom of nest, diameter is 10cm, when nest liquid pol reaches 200g/L, adds 125 kg of water, standing 24 hours, then to the glutinous rice meal that adds 15.6 kilograms of Herba polygoni hydropiperiss, wheat kojis and cook in cylinder simultaneously, control product temperature is 27 ~ 29 ℃, stirs, cover cylinder cap, standing for fermentation 20 hours;
(d), drive rake: by product temperature rise to 35 ℃ beginning rake, then at interval of 4 hours, drive once rake, drive altogether four rakes, respectively drive a rake in the 2nd the sky, afternoon, drive a rake the 3rd day morning again, and standing for fermentation is 6 days subsequently;
(e) add black sticky rice wheat bran: take 2.5 kilograms of glutinous wheat brans of blood, use 2kg/cm
2vapour pressure steam 50 minutes, add in cylinder after being cooled to 25 ℃, stir;
(f), secondary fermentation: gained material in step (e) is poured into Tao Tanzhong, carry out slowly fermentation 90 days with lotus leaf sealing pile in outdoor shady and cool place, through squeezing, clarification, with the temperature of 90 ℃, decoct after drinking, fill with altar, sealing, storage, basic identical with embodiment 1 step, do not repeat them here.
The yellow rice wine of brewageing by embodiment 1 and embodiment 2, it is red-purple, glossy, limpid transparent; There is the distinctive strong sweet-smelling of black sticky rice; Mouthfeel alcohol and, tasty and refreshing, free from extraneous odour.Meanwhile, after testing, it also contains abundant micromolecule active polypeptide, polysaccharide, polyphenol, organic acid, VITAMIN, trace element, and its specific targets are in Table 1.
The physical and chemical index of the glutinous yellow rice wine of table 1 blood
| Physical and chemical index | Embodiment 1 | Embodiment 2 |
| Alcoholic strength (% vol., 20 ℃) | 15 | 17 |
| Total reducing sugar (g/L, with glucose meter) | 10 | 12 |
| Total acid (g/L, in lactic acid) | 5.6 | 6.2 |
| Total nitrogen (g/L, in amino acid) | 0.6 | 0.8 |
The present invention utilizes black sticky rice and black sticky rice wheat bran, and the yellow rice wine that breaks traditions wine brewing style, creates a kind of brand-new brewing yellow rice wine theory, and the health of guiding back to nature, ecology, green, organic full fermentation is drunk.The glutinous yellow rice wine of blood that utilizes the inventive method to obtain, has kept the intrinsic redness of black sticky rice or sorrel, need not add any artificial color, nutritious, has the sweet-smelling of the glutinous raw material uniqueness of blood, refreshing, all makes us pleasing in color, style.
Be embodied in:
1. adopt local distinguishing products black sticky rice, be equipped with glutinous rice fermentation, make the wine is mellow and, sweet-smelling is strong.Separately, owing to adding the glutinous wheat bran of blood before secondary fermentation, to microorganism, increase new raw material, play the effect of continuity fermentation.
The glutinous wine of blood adopt step feeding with meal technique, make yeast constantly to obtain new nutrition and vigor is given full play to, the yield of liquor is high, is conducive to reduce miscellaneous bacteria grow and prevent from becoming sour, and improves the quality of products.
3. the present invention adopts the long rear ferment phase, makes the pigment of black sticky rice and the effective constituent of the glutinous wheat bran pigment of blood can access abundant proposition, and has further extracted the fragrance of black sticky rice, makes finished product on color, form unique style.
4. in the whole technological process of the present invention, do not add any additive and pigment, adopt the mode of spontaneous fermentation, the former wine of former fermented glutinous rice, guaranteed the quality of wine, make the yellow rice wine of making there is higher healthy nutritive value.
5. Yellow Rice Wine Enterprises does not need separately to increase equipment, is applicable to industrialized production.
Above-described embodiment is only explanation technical conceive of the present invention and feature, and its object is to allow person skilled in the art can understand content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences that spirit is done according to the present invention change or modify, within all should being encompassed in protection scope of the present invention.
Claims (8)
1. a brewing method for the glutinous yellow rice wine of blood, is characterized in that: it comprises the following steps:
(a), take raw material: take in proportion raw material and be placed in respectively clear water and clean totally, wherein black sticky rice accounts for total raw material 60 ~ 70wt%, and glutinous rice accounts for total raw material 30 ~ 40wt%;
(b), meal processed: be to soak 40 ~ 50 hours in 20 ~ 30 ℃ of water the black sticky rice described in step (a) in temperature, cooked and be cooled to 28 ~ 30 ℃ after draining, to make black sticky rice meal; Glutinous rice is soaked in normal-temperature water 15 ~ 20 hours, after draining away the water, cooked and be cooled to 28 ~ 30 ℃ stand-by;
(c), primary fermentation: black sticky rice meal step (b) Suo Shu is added in cylinder, and add yeast for brewing rice wine, mix rear nest fermentation 65 ~ 80 hours, when nest liquid pol reaches 160 ~ 240g/L, 1:1 adds water by material quantity, standing 20 ~ 30 hours; And then add respectively distiller's yeast, glutinous rice meal in cylinder, and control product temperature is 27 ~ 29 ℃, stirs, more standing 15 ~ 20 hours;
(d), drive rake: after step (c) is processed, by product temperature rise to 32 ~ 35 ℃ beginning rake, then at interval of 3 ~ 5 hours, drive again respectively rake, open to four rakes, within the 2nd day, continue out rake, within the 3rd day, continue out rake, cover cylinder cap, standing for fermentation 4 ~ 7 days;
(e), add black sticky rice wheat bran: take appropriate black sticky rice wheat bran, adopt 1.8 ~ 2kg/cm
2vapour pressure steam 30 ~ 50min, add in cylinder after being cooled to 22 ~ 25 ℃, stir;
(f), secondary fermentation: gained material in step (e) is poured into Tao Tanzhong, carry out slowly fermentation 70 ~ 90 days with lotus leaf sealing pile in outdoor shady and cool place, through squeezing, clarification, decoct after drinking tank altar, sealing, storage with the temperature of 88 ~ 90 ℃.
2. the brewing method of the glutinous yellow rice wine of blood according to claim 1, is characterized in that: 1.5 ~ 2 wt% that described in step (e), black sticky rice wheat bran quality is material quantity.
3. the brewing method of the glutinous yellow rice wine of blood according to claim 1, is characterized in that: 0.4 ~ 0.5wt% that described in step (c), yeast for brewing rice wine add-on is material quantity.
4. the brewing method of the glutinous yellow rice wine of blood according to claim 1, is characterized in that: 10 ~ 15wt% that described in step (c), distiller's yeast add-on is material quantity.
5. the brewing method of the glutinous yellow rice wine of blood according to claim 4, is characterized in that: described distiller's yeast is Herba polygoni hydropiperis, wheat koji.
6. the brewing method of the glutinous yellow rice wine of blood according to claim 1, is characterized in that: in described step (d), harrow upper and lower noon and the morning on the 3rd of next day respectively drive rake once at head.
7. the brewing method of the glutinous yellow rice wine of blood according to claim 1, it is characterized in that: in step (f), week about secondary fermentation quality is once chemically examined, when alcohol reaches more than 16%, amino acid is more than 0.5g/L, total acid can squeeze, clarify during at 4.8 ~ 7.0g/L.
8. the brewing method of the glutinous yellow rice wine of blood according to claim 7, is characterized in that: described total acid measures with lactic acid.
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| CN103710216A (en) * | 2014-01-09 | 2014-04-09 | 常熟市金桂酿酒有限公司 | Method for brewing red glutinous rice yellow wine rich in anthocyanin |
| CN104225272B (en) * | 2014-09-03 | 2018-08-21 | 崔俊英 | A kind of external application Chinese medicine, external application fermented medical wine and preparation method thereof |
| CN105802801A (en) * | 2016-05-11 | 2016-07-27 | 成都蓉泽缘食品有限公司 | Beauty-maintaining and young-keeping healthcare wine and preparation method thereof |
| CN110857425A (en) * | 2018-08-10 | 2020-03-03 | 浙江塔牌绍兴酒有限公司 | Brewing process of yellow rice wine |
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| KR100337117B1 (en) * | 1999-11-23 | 2002-05-17 | 서대홍 | Glutinous rice wine fermentized with acorn and herbs |
| JP4204171B2 (en) * | 2000-03-29 | 2009-01-07 | 宝ホールディングス株式会社 | 粳米 麹, its manufacturing method and use |
| CN101701168B (en) * | 2008-11-20 | 2012-05-30 | 宁波高新区婺蓝科技有限公司 | Method for manufacturing red glutinous rice wine |
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