CN103382428A - Yellow rice wine preparation technology - Google Patents
Yellow rice wine preparation technology Download PDFInfo
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- CN103382428A CN103382428A CN2013102644494A CN201310264449A CN103382428A CN 103382428 A CN103382428 A CN 103382428A CN 2013102644494 A CN2013102644494 A CN 2013102644494A CN 201310264449 A CN201310264449 A CN 201310264449A CN 103382428 A CN103382428 A CN 103382428A
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Abstract
The invention discloses a yellow rice wine preparation technology. The technology is characterized by comprising following steps: raw materials for preparation of yellow rice wine are boiled, the raw materials are mainly glutinous rice, water is added in the raw materials, and then the raw materials are subjected to a high-temperature boiling treatment; secondly, the boiled raw materials then are subjects to the cooling and fermentation treatments and the yellow rice wine protoplasm is finally obtained; thirdly, almost all vinasse is removed in the yellow rice wine protoplasm, then the yellow rice wine clear liquid is obtained, the yellow rice wine clear liquid is subjected to the treatments of boiling, depositing and re-disinfecting, and finally the yellow rice wine product is obtained. Through serial steps of boiling, cooling, fermenting, separating, boiling, depositing and disinfecting, the processing of the yellow rice wine is finished. Fermentation is an important step in the preparation of yellow rice wine, and fermentation effect directly affects the taste of the yellow rice wine. In order to obtain a pure-taste yellow rice wine, the temperature and the heat preservation time during the fermentation must be strictly controlled to make the raw materials properly ferment.
Description
Technical field
The invention belongs to the alcoholic beverage preparing technical field, the preparation technology of the yellow rice wine that especially a kind of mouthfeel is good.
Background technology
Yellow rice wine is take rice, glutinous rice, milled glutinous broomcorn millet as raw material, general ethanol content is 14%-20%, belong to low brewing wine, the technical process of China's traditional fermentation yellow rice wine is: soak rice, steamed rice, the meal that dries in the air, the cylinder that falls fermentation, open rake, altar fermentation, fry in shallow oil the operations such as wine and packing, a control for each in-process temperature-time is very crucial, the mouthfeel of the yellow rice wine that the different duration and degree of heating obtain is different, and the present invention mainly studies the preparation technology who obtains the pure yellow rice wine of a kind of mouthfeel.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of yellow rice wine preparation technology, and the yellow rice wine taste that adopts this technique to obtain is pure.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of yellow rice wine preparation technology, its innovative point is to comprise the steps:
A) the boiling yellow rice wine prepares the raw material of use, and described raw material is mainly glutinous rice, is watered in raw material, and the ratio that makes raw material and water is 10:2～4, then the raw material that is watered is carried out high temperature steaming, guarantees boiling temperature at 100 ℃, and cooking time is 40～55min;
B) then the alcoholic raw material is carried out cooling, make cooled alcoholic material temperature be controlled at 20～35 the degree between;
C) then the alcoholic raw material is carried out fermentative processing, before fermentation procedure, at first wine cake, Daqu and yeast for brewing rice wine are worn into the fermentation powder, the fermentation that then will obtain mixes with the alcoholic raw material with powder, both blending ratios are 0.01～0.03:10, and the alcoholic raw material after then admixing is placed in cylinder and ferments, and fermentation time is controlled at 28～42 days, between yeast phase in cylinder temperature be controlled between 25～35 °, finally obtain yellow rice wine magma;
D) then yellow rice wine magma is sent in separating machine, the most vinasse in yellow rice wine magma are separated, obtain the yellow rice wine clear liquid;
E) the yellow rice wine clear liquid that obtains is sent to high temperature decoction in the decoction stove, the temperature in decoction process in assurance decoction stove is at 100 ℃, and decocting time is between 25～35min;
The yellow rice wine clear liquid that f) then will decoct is sent in setting tank and is precipitated, and sedimentation time is controlled at 18～22 days;
G) yellow rice wine that obtains after then precipitating carries out high-temperature sterilization, by to the sterilization of yellow rice wine high temperature steaming, during boiling temperature remain between 80～120 °, cooking time is controlled at 35～45min, cooling acquisition yellow rice wine finished product after boiling finishes.
Further, in described step c, the alcoholic fermenting raw materials is enclosed with thermal insulation layer with the cylinder periphery.
Further, described thermal insulation layer is mainly cotton-wadded quilt.
Further, in described step c, the alcoholic fermenting raw materials is closed space with the space at cylinder place, is hung with thermometer on the interior wall of described closed space.
Further, in described step c fermentative processing, the alcoholic fermenting raw materials, is controlled in 27～33 ° of scopes in the front 3 day time during fermentation with the temperature in cylinder.
Further, in described step c fermentative processing, the alcoholic fermenting raw materials is added the rice wine of part by weight 5%～10% with the temperature in cylinder in the 1st day time during fermentation.
Further, in described step c fermentative processing, the alcoholic fermenting raw materials is added the rice wine of part by weight 8%～12% with the temperature in cylinder in the 2nd day to the 4th day time during fermentation.
The invention has the advantages that: by above-mentioned boiling, cooling, the series of processes of fermenting, separate, decoct, precipitate, sterilize, complete the processing to yellow rice wine, fermentation is the important procedure of yellow rice wine, the quality of fermentation directly affects the mouthfeel of yellow rice wine, for obtaining the pure yellow rice wine of mouthfeel, in strict controlled fermentation process temperature and soaking time, thereby make the alcoholic fermenting raw materials just right.
Description of drawings
The present invention is further detailed explanation below in conjunction with the drawings and specific embodiments.
Diagram is a kind of yellow rice wine preparation technology's of the present invention process flow sheet.
Embodiment
Yellow rice wine preparation technology of the present invention mainly comprises the steps:
At first, the boiling yellow rice wine prepares the raw material of use, and its raw material is mainly glutinous rice.Be watered in raw material, the ratio that makes raw material and water is 10:2～4, then the raw material that is watered is carried out high temperature steaming, guarantees boiling temperature at 100 ℃, and cooking time is 40～55min; Then the alcoholic raw material is carried out cooling, make cooled alcoholic material temperature be controlled at 20～35 the degree between;
Then, wine cake, Daqu and yeast for brewing rice wine are worn into the fermentation powder, obtain fermentation and make it to mix with the alcoholic raw material with powder, both blending ratios are 0.01～0.03:10.Alcoholic raw material after then admixing is placed in cylinder and ferments, and fermentation time is controlled at 28～42 days, between yeast phase in cylinder temperature be controlled between 25～35 °, finally obtain yellow rice wine magma;
Secondly, yellow rice wine magma is sent in separating machine, the most vinasse in yellow rice wine magma are separated, obtain the yellow rice wine clear liquid; The yellow rice wine clear liquid that obtains is sent to decocted high temperature decoction in stove, the temperature in decoction process in assurance decoction stove is at 100 ℃, and decocting time is between 25～35min; The yellow rice wine clear liquid that then will decoct is sent in setting tank and is precipitated, and sedimentation time is controlled at 18～22 days;
At last, the yellow rice wine that obtains after precipitation is carried out high-temperature sterilization, by to the sterilization of yellow rice wine high temperature steaming, during boiling temperature remain between 80～120 °, cooking time is controlled at 35～45min, cooling acquisition yellow rice wine finished product after boiling finishes.
For accelerating the fermentation flow process, be enclosed with thermal insulation layer in the alcoholic fermenting raw materials with the cylinder periphery, this thermal insulation layer is mainly cotton-wadded quilt.Simultaneously, be real-time controlled fermentation temperature, the alcoholic fermenting raw materials is closed space with the space at cylinder place, is hung with thermometer on the interior wall of closed space.
For obtaining splendid mouthfeel, in fermentative processing, the alcoholic fermenting raw materials, is controlled in 27～33 ° of scopes in the front 3 day time during fermentation with the temperature in cylinder.Guarantee that in fermentative processing, the alcoholic fermenting raw materials is added the rice wine of part by weight 5%～10% with the temperature in cylinder in the 1st day time during fermentation; The alcoholic fermenting raw materials is added the rice wine of part by weight 8%～12% with the temperature in cylinder in the 2nd day to the 4th day time during fermentation in fermentative processing.
By above-mentioned boiling, cooling, the series of processes of fermenting, separate, decoct, precipitate, sterilize, complete the processing to yellow rice wine, fermentation is the important procedure of yellow rice wine, the quality of fermentation directly affects the mouthfeel of yellow rice wine, for obtaining the pure yellow rice wine of mouthfeel, in strict controlled fermentation process temperature and soaking time, thereby make the alcoholic fermenting raw materials just right.
Claims (7)
1. a yellow rice wine preparation technology, is characterized in that comprising the steps:
A) the boiling yellow rice wine prepares the raw material of use, and described raw material is mainly glutinous rice, is watered in raw material, and the ratio that makes raw material and water is 10:2～4, then the raw material that is watered is carried out high temperature steaming, guarantees boiling temperature at 100 ℃, and cooking time is 40～55min;
B) then the alcoholic raw material is carried out cooling, make cooled alcoholic material temperature be controlled at 20～35 the degree between;
C) then the alcoholic raw material is carried out fermentative processing, before fermentation procedure, at first wine cake, Daqu and yeast for brewing rice wine are worn into the fermentation powder, the fermentation that then will obtain mixes with the alcoholic raw material with powder, both blending ratios are 0.01～0.03:10, and the alcoholic raw material after then admixing is placed in cylinder and ferments, and fermentation time is controlled at 28～42 days, between yeast phase in cylinder temperature be controlled between 25～35 °, finally obtain yellow rice wine magma;
D) then yellow rice wine magma is sent in separating machine, the most vinasse in yellow rice wine magma are separated, obtain the yellow rice wine clear liquid;
E) the yellow rice wine clear liquid that obtains is sent to high temperature decoction in the decoction stove, the temperature in decoction process in assurance decoction stove is at 100 ℃, and decocting time is between 25～35min;
The yellow rice wine clear liquid that f) then will decoct is sent in setting tank and is precipitated, and sedimentation time is controlled at 18～22 days;
G) yellow rice wine that obtains after then precipitating carries out high-temperature sterilization, by to the sterilization of yellow rice wine high temperature steaming, during boiling temperature remain between 80～120 °, cooking time is controlled at 35～45min, cooling acquisition yellow rice wine finished product after boiling finishes.
2. a kind of yellow rice wine preparation technology according to claim 1, it is characterized in that: in described step c, the alcoholic fermenting raw materials is enclosed with thermal insulation layer with the cylinder periphery.
3. a kind of yellow rice wine preparation technology according to claim 2, it is characterized in that: described thermal insulation layer is mainly cotton-wadded quilt.
4. a kind of yellow rice wine preparation technology according to claim 1 is characterized in that: in described step c, the alcoholic fermenting raw materials is closed space with the space at cylinder place, is hung with thermometer on the interior wall of described closed space.
5. a kind of yellow rice wine preparation technology according to claim 1 is characterized in that: in described step c fermentative processing, the alcoholic fermenting raw materials, is controlled in 27～33 ° of scopes in the front 3 day time during fermentation with the temperature in cylinder.
6. a kind of yellow rice wine preparation technology according to claim 1 is characterized in that: in described step c fermentative processing, the alcoholic fermenting raw materials is added the rice wine of part by weight 5%～10% with the temperature in cylinder in the 1st day time during fermentation.
7. a kind of yellow rice wine preparation technology according to claim 1 is characterized in that: in described step c fermentative processing, the alcoholic fermenting raw materials is added the rice wine of part by weight 8%～12% with the temperature in cylinder in the 2nd day to the 4th day time during fermentation.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106811363A (en) * | 2015-12-01 | 2017-06-09 | 湖北广水金山农业科技发展有限公司 | A kind of preparation method of the yellow rice wine that fermented with pure glutinous rice |
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| CN101654643A (en) * | 2009-09-25 | 2010-02-24 | 浙江嘉善黄酒股份有限公司 | Production method of rice wine |
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| CN101735921A (en) * | 2010-01-24 | 2010-06-16 | 湖州乾昌酒业有限责任公司 | High-temperature reversed-jar rice wine and preparation method thereof |
| CN102140398A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Method for producing semisweet or sweet 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 |
-
2013
- 2013-06-27 CN CN2013102644494A patent/CN103382428A/en active Pending
Patent Citations (8)
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|---|---|---|---|---|
| KR0163240B1 (en) * | 1995-10-20 | 1998-11-16 | 안용근 | Method for preparing pumpkin liquor by using yeast |
| CN101544940A (en) * | 2009-03-30 | 2009-09-30 | 陈清 | Process for brewing yellow wine with high alcohol content |
| CN101654643A (en) * | 2009-09-25 | 2010-02-24 | 浙江嘉善黄酒股份有限公司 | Production method of rice wine |
| CN101691533A (en) * | 2009-11-02 | 2010-04-07 | 老潘头（福建）食品有限公司 | Technique for producing cool-type low-alcohol rice wine |
| CN101735921A (en) * | 2010-01-24 | 2010-06-16 | 湖州乾昌酒业有限责任公司 | High-temperature reversed-jar rice wine and preparation method thereof |
| CN102140398A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Method for producing semisweet or sweet 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 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106811363A (en) * | 2015-12-01 | 2017-06-09 | 湖北广水金山农业科技发展有限公司 | A kind of preparation method of the yellow rice wine that fermented with pure glutinous rice |
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