CN103421658A - Fresh summer-time drinking yellow wine and manufacturing technology thereof - Google Patents
Fresh summer-time drinking yellow wine and manufacturing technology thereof Download PDFInfo
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- CN103421658A CN103421658A CN2013103411909A CN201310341190A CN103421658A CN 103421658 A CN103421658 A CN 103421658A CN 2013103411909 A CN2013103411909 A CN 2013103411909A CN 201310341190 A CN201310341190 A CN 201310341190A CN 103421658 A CN103421658 A CN 103421658A
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Abstract
The invention discloses fresh summer-time drinking yellow wine and a manufacturing technology thereof, and belongs to the technical field of yellow wine brewage. The fresh summer-time drinking yellow wine comprises 100 kg of rice, 3-4 kg of wheat koji, 75-100 kg of purified water, 0.28-0.32 kg of Chinese yeast, 0.2-0.6 kg of a peppermint soak solution. The manufacturing procedure comprises the following steps: (1) soaking the rice: soaking the rice for 24-36 h; (2) steaming the rice: steaming the soaked rice; (3) fermenting: placing the steamed rice into a fermentation tank, and adding weighed Chinese yeast powder into the rice; waiting for three days for maturity; adding water and wheat koji; waiting for 10-15 days; adding the weighed peppermint soak solution; conducting natural fermentation for 25-26 days; (4) squeezing: performing solid-liquid separation for the fermented material on a frame squeezing machine; (5) performing sterilization for the squeezed wine liquid for storage; (6) blending: blending sugar degree, wine degree and acidity degree; (7) packaging. The yellow wine is suitable for drinking in summer-time, has a fresh taste, can refresh spirit and can relieve summer heat.
Description
Technical field
The present invention relates to a kind of yellow rice wine and manufacture craft thereof, be specifically related to a kind of cool type that contains the peppermint extracting solution and drink yellow rice wine and manufacture craft thereof summer, belong to the yellow wine brewing field.
Background technology
Yellow rice wine gives off a strong fragrance, and sweet delicious, local flavor is mellow, and contains amino acid, sugar, vinegar, organic acid and multivitamin etc., and its nutritive value has surpassed beer and nutritious grape wine,
There is the meridian dredging bone, effect promoting blood circulation and removing blood stasis, but drink summer more scorching.
Peppermint,, " lunar caustic grass ", for labiate " peppermint " belongs to other dry herbs together, be born in by hill wetland river more popular name, and rhizome grows wild underground.Peppermint contains the materials such as volatile oil, peppermint essence and tannin, contributes to smooth indignation, the negative emotions such as dejected, be Ginseng Extract, release the pressure, dispassionate soul tonic.Peppermint is one of Chinese conventional Chinese medicine, can stimulate and suppress neural, the effect that also has stomach invigorating and dispel the wind.
Summary of the invention
The cool type yellow rice wine that the object of the present invention is to provide a kind of drink suitable summer pure and fresh to soothe the spirit, relieve summer heat and relieve inflammation or internal heat.
For solving the problems of the technologies described above, the present invention realizes by the following technical solutions:
A kind of cool type is drunk yellow rice wine summer, it is characterized in that: comprise following batching: take the 100kg rice as benchmark, wheat koji 3-4kg, water 75-100kg, yeast for brewing rice wine 0.28-0.32kg, 0.2-0.6kg peppermint soak solution.
As preferably, described rice is nuisanceless organic rice, and water used is to take from the underground underground water that is rich in selenium below 400 meters.
A kind of manufacture craft of multi-functional yellow rice wine is characterized in that: making flow process is:
(1) soak rice: rice in steep 24-36 hour;
(2) steamed rice: soaked rice is cooked;
(3) fermentation: jar fermenter is poured in steamed rice into, is sprinkled into the yeast for brewing rice wine powder of metering in rice, falls the cylinder nest after 3 days, starches maturation, drops into water and wheat koji, throws water 10-15 days, adds the peppermint soak solution of metering, spontaneous fermentation 25-26 days;
(4) squeezing: the material after fermentation is solid-liquid separation on the plate and frame squeezing machine, to clear;
(5) sterilization of wine liquid, the old storage after the squeezing: store more than a year in the environment of 20 degree;
(6) hook and adjust: hook and adjust pol, wine degree and acidity;
(7) sterilization packaging finished product.
Described peppermint soak solution is by the peppermint impurity elimination, cleans, and after the moisture of removal surface attachment, in immersion and yellow rice wine, obtains, and wherein, the mass ratio of peppermint and yellow rice wine is 12:100, soaks 200 days.
As preferably, the pressure of described squeezing step is 4-6Mpa;
As preferably, described sterilization temperature is 80-82 ℃.
Beneficial effect of the present invention: drink the summer of the very suitable sweltering heat of yellow rice wine of the present invention, and cool taste has the pure and fresh effect that heat relieves inflammation or internal heat, stomach invigorating is dispeled the wind of soothing the spirit, fall.
Embodiment
For making the purpose, technical solutions and advantages of the present invention clearer, below in conjunction with specific embodiment, many present invention elaborate.
Embodiment 1
To add pure water purchased from the 100kg rice of organic rice production base, water level covered rice, soaked at normal temperatures 1 day; Soaked rice steamed rice, rice grain is clearly demarcated, outer hard interior soft, interior without the white heart, loosens and does not stick with paste, thoroughly well cooked but not mushy, and uniformity is cooling after steamed rice; Jar fermenter is washed, and by liming and boiling water foam washing, the used time with boiling water bubble cylinder once, then drains moisture by rice again, pour jar fermenter into, be sprinkled into the yeast for brewing rice wine powder in rice, turn evenly, be barricaded as inverted trumpet-shaped recessed round nest in rice central authorities, then spread some yeast for brewing rice wine powder in the above, mix medicine; The cylinder nest that falls adds 150kg water and 3kg wheat koji after three days, after 10 days, in mash, add 0.2kg peppermint soak solution (the 120g mentha leave is soaked in the 1000mL yellow rice wine 200 days and makes), then spontaneous fermentation 15 days; Material after fermentation is solid-liquid separation on the plate and frame squeezing machine, and to clear, pressure is 5MPa; 80 ℃ of sterilizations of wine liquid sterilization after squeezing are stored more than 1 year in the environment of 20 degree; Then sterilization, hook and adjust pol, wine degree and acidity; The final pasteurising packaging final prod.
Embodiment 2
To add pure water purchased from the 100kg rice of organic rice production base, water level covered rice, soaked at normal temperatures 36 hours; Soaked rice steamed rice, rice grain is clearly demarcated, outer hard interior soft, interior without the white heart, loosens and does not stick with paste, thoroughly well cooked but not mushy, and uniformity is cooling after steamed rice; Jar fermenter is washed, and by liming and boiling water foam washing, the used time with boiling water bubble cylinder once, then drains moisture by rice again, pour jar fermenter into, be sprinkled into the yeast for brewing rice wine powder in rice, turn evenly, be barricaded as inverted trumpet-shaped recessed round nest in rice central authorities, then spread some yeast for brewing rice wine powder in the above, mix medicine; The cylinder nest that falls adds 150kg water and 3.5kg wheat koji after three days, after 15 days, in mash, add 0.6kg peppermint soak solution (the 120g mentha leave is soaked in the 1000mL yellow rice wine 200 days and makes), then spontaneous fermentation 11 days; Material after fermentation is solid-liquid separation on the plate and frame squeezing machine, and to clear, pressure is 5MPa; 82 ℃ of sterilizations of wine liquid sterilization after squeezing are stored more than 1 year in the environment of 20 degree; Then sterilization, hook and adjust pol, wine degree and acidity; The final pasteurising packaging final prod.
Above-described embodiment is only in order to illustrate technical scheme of the present invention; but not design of the present invention and protection domain are limited; those of ordinary skill of the present invention is modified or is equal to replacement technical scheme of the present invention; and not breaking away from aim and the scope of technical scheme, it all should be encompassed in claim scope of the present invention.
Claims (6)
1. a cool type is drunk yellow rice wine summer, it is characterized in that: comprise following batching: take the 100kg rice as benchmark, wheat koji 3-4kg, water 75-100kg, yeast for brewing rice wine 0.28-0.32kg, 0.2-0.6kg peppermint soak solution.
2. a kind of cool type according to claim 1 is drunk yellow rice wine summer, and it is characterized in that: described rice is nuisanceless organic rice, and water used is to take from the underground underground water that is rich in selenium below 400 meters.
3. the manufacture craft of a multi-functional yellow rice wine is characterized in that: making flow process is:
(1) soak rice: rice in steep 24-36 hour;
(2) steamed rice: soaked rice is cooked;
(3) fermentation: jar fermenter is poured in steamed rice into, is sprinkled into the yeast for brewing rice wine powder of metering in rice, falls the cylinder nest after 3 days, starches maturation, drops into water and wheat koji, throws water 10-15 days, adds the peppermint soak solution of metering, spontaneous fermentation 25-26 days;
(4) squeezing: the material after fermentation is solid-liquid separation on the plate and frame squeezing machine, to clear;
(5) sterilization of wine liquid, the old storage after the squeezing: store more than a year in the environment of 20 degree;
(6) hook and adjust: hook and adjust pol, wine degree and acidity;
(7) sterilization packaging finished product.
4. the manufacture craft of a kind of multi-functional yellow rice wine according to claim 3, it is characterized in that: described peppermint soak solution is by the peppermint impurity elimination, cleans, after the moisture of removal surface attachment, in immersion and yellow rice wine, obtain, wherein, the mass ratio of peppermint and yellow rice wine is 12:100, soaks 200 days.
5. the manufacture craft of a kind of multi-functional yellow rice wine according to claim 3, it is characterized in that: the pressure of described squeezing step is 4-6Mpa.
6. the manufacture craft of a kind of multi-functional yellow rice wine according to claim 3, it is characterized in that: described sterilization temperature is 80-82 ℃.
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| CN2013103411909A CN103421658A (en) | 2013-08-07 | 2013-08-07 | Fresh summer-time drinking yellow wine and manufacturing technology thereof |
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| CN2013103411909A CN103421658A (en) | 2013-08-07 | 2013-08-07 | Fresh summer-time drinking yellow wine and manufacturing technology thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103992913A (en) * | 2014-06-04 | 2014-08-20 | 浙江农林大学 | Method for producing yellow rice wine rich in mint and bamboo juice |
| CN104357279A (en) * | 2014-11-14 | 2015-02-18 | 南通白蒲黄酒有限公司 | Yellow wine with wolfberry fruits and brewing process of yellow wine with wolfberry fruits |
| CN104911067A (en) * | 2015-07-02 | 2015-09-16 | 南通白蒲黄酒有限公司 | High amino acid nitrogen yellow wine and preparation method |
| CN105062820A (en) * | 2015-08-06 | 2015-11-18 | 万雄集团股份有限公司 | Summer herbal body-building wine and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101412958A (en) * | 2008-10-27 | 2009-04-22 | 南通白蒲黄酒有限公司 | Mint ice wine and preparation thereof |
-
2013
- 2013-08-07 CN CN2013103411909A patent/CN103421658A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101412958A (en) * | 2008-10-27 | 2009-04-22 | 南通白蒲黄酒有限公司 | Mint ice wine and preparation thereof |
Non-Patent Citations (1)
| Title |
|---|
| 马建军等: "低度黄酒的生产工艺", 《酿酒》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103992913A (en) * | 2014-06-04 | 2014-08-20 | 浙江农林大学 | Method for producing yellow rice wine rich in mint and bamboo juice |
| CN103992913B (en) * | 2014-06-04 | 2015-10-28 | 浙江农林大学 | Be rich in the production method of yellow wine of peppermint and bamboo juice |
| CN104357279A (en) * | 2014-11-14 | 2015-02-18 | 南通白蒲黄酒有限公司 | Yellow wine with wolfberry fruits and brewing process of yellow wine with wolfberry fruits |
| CN104911067A (en) * | 2015-07-02 | 2015-09-16 | 南通白蒲黄酒有限公司 | High amino acid nitrogen yellow wine and preparation method |
| CN104911067B (en) * | 2015-07-02 | 2017-05-24 | 南通白蒲黄酒有限公司 | High amino acid nitrogen yellow wine and preparation method |
| CN105062820A (en) * | 2015-08-06 | 2015-11-18 | 万雄集团股份有限公司 | Summer herbal body-building wine and preparation method thereof |
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Application publication date: 20131204 |