CN103695242A - Method for brewing citrus-flavor maize yellow wine - Google Patents
Method for brewing citrus-flavor maize yellow wine Download PDFInfo
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- CN103695242A CN103695242A CN201310678387.1A CN201310678387A CN103695242A CN 103695242 A CN103695242 A CN 103695242A CN 201310678387 A CN201310678387 A CN 201310678387A CN 103695242 A CN103695242 A CN 103695242A
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Abstract
The invention discloses a method for brewing citrus-flavor maize yellow wine, belonging to the field of yellow wine brewing. The method is characterized by adopting the processing flows of selecting and processing raw materials, immersing rice, steaming the rice, cooling, mixing the materials, fermenting, squeezing, clarifying, sterilizing, reserving, filtering, packaging and finishing a product. The method has the beneficial effect that the problems during the production of yellow wine from rice, glutinous rice or millet that the cost is high and the taste is light are solved. The citrus-flavor maize yellow wine has the characteristics of low production cost, high nutritive value, mellow wine flavor and tangy citrus flavor and has a detoxifying effect.
Description
Technical field
The present invention relates to a kind of brewing method of yellow rice wine, especially relate to a kind of brewing method of oranges and tangerines taste rice corn yellow rice wine.
Background technology
Yellow rice wine is a kind of brewing wine, and ethanol concn is moderate, and unique flavor gives off a strong fragrance, mellow, contains multiple nutritional components, therefore very popular.Yellow rice wine is of many uses, except drinking, also can make the food flavouring of cooking dish, not only can remove raw meat, and can promote the delicious local flavor of dish.In addition, yellow rice wine also can be done medicinal, is assisting a ruler in governing a country material or " medicine efficacy enhancing ingredient " in Chinese medicine, and can be mixed with multiple medicinal liquor and does that other are medicinal.
Corn is compared with rice, and except starch content is slightly lower than rice, it is abundant that protein and lipid content all surpass rice, particularly lipid content.In starch, amylose starch accounts for 10%～15%, and amylopectin is 85%～90%; The starch content of yellow corn is than white height.The contained protein of corn is mostly protein,alcohol-soluble, and not containing p-sphaeroprotein, this is conducive to the stable of wine.Fatty the focusing mostly in plumule (in plumule dry-matter, lipid content is up to 30%～40%) of corn, it brings adverse influence to the local flavor of saccharification, fermentation and wine, and therefore, corn must take off embryo, is processed into after corn is cut and is just suitable for brewing yellow wine.In addition, compare with glutinous rice, polished rice, corn starch structure densification is hard, is vitreous structural state, and gelatinization point is high, and glue denseness is hard, more difficult boiling gelatinization.Therefore, attach great importance to the selection of degree of grinding, soak time and water temperature, boiling temperature and time to particle, prevent because not reaching aging the bringing back to life of requirement of boiling gelatinization, or cross rotten and unfavorable fermentation because of the too high rice grain of moisture, cause the consequence that diastatic fermentation is bad He wine degree is low, acidity is high.
In peel of Citrus reticulata Blanco, contain more crude protein, crude fat and Mierocrystalline cellulose, also contain the various trace elements such as iron, manganese, zinc.Peel of Citrus reticulata Blanco and core also have removing toxic substances, antibacterial effect.
Conventionally to take rice, rice glutinous rice or milled glutinous broomcorn millet be raw material to yellow rice wine, adds wheat koji, the fermentation of saccharification limit, distiller's yeast limit to form.And with the Glutinous Semen Maydis brewing yellow wine that is cut, can solve yellow rice wine raw material sources, and reduce costs again, improved economic benefit.People's edible fresh oranges and tangerines, peel of Citrus reticulata Blanco is dropped conventionally, has caused the waste of resource, peel of Citrus reticulata Blanco is added in the raw material of yellow rice wine brewage, can improve its nutritive value, can be in harmonious proportion again the taste of yellow rice wine.
Summary of the invention
The object of the invention is to solve is raw material production yellow rice wine with rice, rice glutinous rice or milled glutinous broomcorn millet, and cost is high, and taste is light.
The present invention solves the technical scheme that its technical problem takes:
A kind of brewing method of oranges and tangerines taste rice corn yellow rice wine, it is characterized in that: adopt the processing process of the selection of raw material and processing, rice dipping, steamed rice, cooling, spice, fermentation, squeezing, supernatant, sterilizing, storage, filtration, packing, finished product, concrete operation step is as follows:
(1) selection of raw material and processing: selecting new Glutinous Semen Maydis is then raw material, through removing the peel, going after embryo, be ground into corn quarrel, the granularity of corn quarrel is half of rice granularity, selects fresh oranges and tangerines, de-epithelization, after epidermis is cleaned, be ground into particle dress, granularity is rice granularity;
(2) rice dipping: Semen Maydis grit is soaked to 3-6 days;
(3) steamed rice: adopt steamer to steam Semen Maydis grit, to the requirement of steamed rice, be, reach outer soft in hard, without raw core, loosely do not stick with paste, rotten and uniformity thoroughly and not; In steamed rice process, add water one time;
(4) cooling: adopt stand meal method of cooling cooling, promptly reduce the temperature to 27-30 ℃, cooling wanting rapidly and evenly, do not produce hot piece;
(5) spice: cooled corn quarrel meal is put into fermentor tank, then adds water, wheat koji, distiller's yeast, peel of Citrus reticulata Blanco, by raw material corn quarrel double centner, wheat koji, distiller's yeast, peel of Citrus reticulata Blanco grain respectively 10 kilograms for benchmark gross weight is controlled at 300-340 kilogram, mix;
(6) fermentation: fermentation minute Primary Fermentation and two stages of secondary fermentation, during Primary Fermentation, temperature when rice falls tank is 26-28 ℃, tank 10-14 hour falls, temperature starts to raise, and enters main fermentation stage, now leavening temperature must be controlled to 30-31 ℃, Primary Fermentation needs the time of 5-8 days, after Primary Fermentation, distiller's wort is moved into secondary fermentation tank and carry out secondary fermentation, temperature is controlled at 15-18 ℃, static fermentation 28-32 days, makes the further saccharification of remaining starch, fermentation;
(7) squeezing, supernatant, sterilizing: secondary fermentation finishes, adopt plate and frame(type)filter press that yellow rice wine liquid and distiller's wort are separated, allow wine liquid supernatant 2-3 days at low temperatures, draw supernatant liquid and filter through cotton cake filtering machine, then sending into heat exchanger sterilizing, killing the bacteriums such as yeast in wine liquid, and the throw out in wine liquid is solidified, wine body composition is fixed, and sterilising temp is 70-75 ℃, and the time is 20 minutes;
(8) store, filter, pack: the wine liquid after sterilizing is filling while hot, and packs, warehouse-in ageing 1 year, refilters the throw out of removing in wine, can pack and become finished wine.
Beneficial effect: the invention solves with rice, rice glutinous rice or milled glutinous broomcorn millet is raw material production yellow rice wine, and cost is high, and taste is light.Provide a kind of production cost low, be of high nutritive value, vinosity sweet-smelling, has strong citrus aromes, and has a kind of oranges and tangerines taste rice corn yellow rice wine of detoxicating functions.
Embodiment
embodiment 1:
A brewing method for oranges and tangerines taste rice corn yellow rice wine, concrete operation step is as follows:
(1) selection of raw material and processing: selecting new Glutinous Semen Maydis is then raw material, through removing the peel, going after embryo, be ground into corn quarrel, the granularity of corn quarrel is half of rice granularity, selects fresh oranges and tangerines, de-epithelization, after epidermis is cleaned, be ground into particle dress, granularity is rice granularity;
(2) rice dipping: Semen Maydis grit is soaked 5 days;
(3) steamed rice: adopt steamer to steam Semen Maydis grit, to the requirement of steamed rice, be, reach outer soft in hard, without raw core, loosely do not stick with paste, rotten and uniformity thoroughly and not; In steamed rice process, add water one time;
(4) cooling: adopt and drench meal method of cooling, promptly reduce the temperature to 27-30 ℃, cooling wanting rapidly and evenly, do not produce hot piece;
(5) spice: cooled corn quarrel meal is put into fermentor tank, then adds water, wheat koji, distiller's yeast, barley, by raw material corn quarrel double centner, respectively 10 kilograms of wheat koji, distiller's yeast, peel of Citrus reticulata Blanco grains, 5 kilograms of barleys are benchmark, and gross weight is controlled at 300-340 kilogram, mixes;
(6) fermentation: fermentation minute Primary Fermentation and two stages of secondary fermentation, during Primary Fermentation, temperature when rice falls tank is 26-28 ℃, tank 10-14 hour falls, temperature starts to raise, and enters main fermentation stage, now leavening temperature must be controlled to 30-31 ℃, Primary Fermentation needs the time of 5-8 days, after Primary Fermentation, distiller's wort is moved into secondary fermentation tank and carry out secondary fermentation, temperature is controlled at 15-18 ℃, static fermentation 28-32 days, makes the further saccharification of remaining starch, fermentation;
(7) squeezing, supernatant, sterilizing: secondary fermentation finishes, adopt plate and frame(type)filter press that yellow rice wine liquid and distiller's wort are separated, allow wine liquid supernatant 2-3 days at low temperatures, draw supernatant liquid and filter through cotton cake filtering machine, then sending into heat exchanger sterilizing, killing the bacteriums such as yeast in wine liquid, and the throw out in wine liquid is solidified, wine body composition is fixed, and sterilising temp is 70-75 ℃, and the time is 20 minutes;
(8) store, filter, pack: the wine liquid after sterilizing is filling while hot, and packs, warehouse-in ageing 1 year, refilters the throw out of removing in wine, can pack and become finished wine.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
embodiment 2:
A brewing method for oranges and tangerines taste rice corn yellow rice wine, concrete operation step is as follows:
(1) selection of raw material and processing: selecting new Glutinous Semen Maydis is then raw material, through removing the peel, going after embryo, be ground into corn quarrel, the granularity of corn quarrel is half of rice granularity, selects fresh oranges and tangerines, de-epithelization, after epidermis is cleaned, be ground into particle dress, granularity is rice granularity;
(2) rice dipping: Semen Maydis grit is soaked 5 days;
(3) steamed rice: adopt steamer to steam Semen Maydis grit, to the requirement of steamed rice, be, reach outer soft in hard, without raw core, loosely do not stick with paste, rotten and uniformity thoroughly and not; In steamed rice process, add water one time;
(4) cooling: adopt and drench meal method of cooling, promptly reduce the temperature to 27-30 ℃, cooling wanting rapidly and evenly, do not produce hot piece;
(5) spice: cooled corn quarrel meal is put into fermentor tank, then adds water, wheat koji, distiller's yeast, and by 1000 kilograms of raw material corn quarrels, wheat koji, distiller's yeast, each double centner of peel of Citrus reticulata Blanco grain are that benchmark gross weight is controlled at 3000-3400 kilogram, mix;
(6) fermentation: fermentation minute Primary Fermentation and two stages of secondary fermentation, during Primary Fermentation, temperature when rice falls tank is 26-28 ℃, tank 10-14 hour falls, temperature starts to raise, and enters main fermentation stage, now leavening temperature must be controlled to 30-31 ℃, Primary Fermentation needs the time of 5-8 days, after Primary Fermentation, distiller's wort is moved into secondary fermentation tank and carry out secondary fermentation, temperature is controlled at 15-18 ℃, static fermentation 28-32 days, makes the further saccharification of remaining starch, fermentation;
(7) squeezing, supernatant, sterilizing: secondary fermentation finishes, adopt plate and frame(type)filter press that yellow rice wine liquid and distiller's wort are separated, allow wine liquid supernatant 2-3 days at low temperatures, draw supernatant liquid and filter through cotton cake filtering machine, then sending into heat exchanger sterilizing, killing the bacteriums such as yeast in wine liquid, and the throw out in wine liquid is solidified, wine body composition is fixed, and sterilising temp is 70-75 ℃, and the time is 20 minutes;
(8) store, filter, pack: the wine liquid after sterilizing is filling while hot, and packs, warehouse-in ageing 1 year, refilters the throw out of removing in wine, can pack and become finished wine.
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)
1. the brewing method of an oranges and tangerines taste rice corn yellow rice wine, it is characterized in that: adopt the processing process of the selection of raw material and processing, rice dipping, steamed rice, cooling, spice, fermentation, squeezing, supernatant, sterilizing, storage, filtration, packing, finished product, concrete operation step is as follows:
(1) selection of raw material and processing: selecting new Glutinous Semen Maydis is then raw material, through removing the peel, going after embryo, be ground into corn quarrel, the granularity of corn quarrel is half of rice granularity, selects fresh oranges and tangerines, de-epithelization, after epidermis is cleaned, be ground into particle dress, granularity is rice granularity;
(2) rice dipping: Semen Maydis grit is soaked to 3-6 days;
(3) steamed rice: adopt steamer to steam Semen Maydis grit, to the requirement of steamed rice, be, reach outer soft in hard, without raw core, loosely do not stick with paste, rotten and uniformity thoroughly and not; In steamed rice process, add water one time;
(4) cooling: adopt stand meal method of cooling cooling, promptly reduce the temperature to 27-30 ℃, cooling wanting rapidly and evenly, do not produce hot piece;
(5) spice: cooled corn quarrel meal is put into fermentor tank, then adds water, wheat koji, distiller's yeast, peel of Citrus reticulata Blanco, by raw material corn quarrel double centner, wheat koji, distiller's yeast, peel of Citrus reticulata Blanco grain respectively 10 kilograms for benchmark gross weight is controlled at 300-340 kilogram, mix;
(6) fermentation: fermentation minute Primary Fermentation and two stages of secondary fermentation, during Primary Fermentation, temperature when rice falls tank is 26-28 ℃, tank 10-14 hour falls, temperature starts to raise, and enters main fermentation stage, now leavening temperature must be controlled to 30-31 ℃, Primary Fermentation needs the time of 5-8 days, after Primary Fermentation, distiller's wort is moved into secondary fermentation tank and carry out secondary fermentation, temperature is controlled at 15-18 ℃, static fermentation 28-32 days, makes the further saccharification of remaining starch, fermentation;
(7) squeezing, supernatant, sterilizing: secondary fermentation finishes, adopt plate and frame(type)filter press that yellow rice wine liquid and distiller's wort are separated, allow wine liquid supernatant 2-3 days at low temperatures, draw supernatant liquid and filter through cotton cake filtering machine, then sending into heat exchanger sterilizing, killing the bacteriums such as yeast in wine liquid, and the throw out in wine liquid is solidified, wine body composition is fixed, and sterilising temp is 70-75 ℃, and the time is 20 minutes;
(8) store, filter, pack: the wine liquid after sterilizing is filling while hot, and packs, warehouse-in ageing 1 year, refilters the throw out of removing in wine, can pack and become finished wine.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103881872A (en) * | 2014-04-15 | 2014-06-25 | 辽宁三沟酒业有限责任公司 | Process for preparing low-alcohol content liquor from multi-grain rice wine |
| CN103981053A (en) * | 2014-05-19 | 2014-08-13 | 江南大学 | Fermented type soup cooking wine and preparation method thereof |
| CN104745396A (en) * | 2015-04-14 | 2015-07-01 | 江南大学 | Method for brewing yellow wine rich in soluble dietary fiber |
| CN104845812A (en) * | 2015-05-18 | 2015-08-19 | 三峡大学 | Fruit wine containing orange brandy and preparation method of fruit wine |
| CN106085745A (en) * | 2016-06-08 | 2016-11-09 | 河南省中原红饮料有限公司 | A kind of preparation method of the rice wine beverage of corn flavor |
| CN108977314A (en) * | 2018-09-04 | 2018-12-11 | 吉林农业大学 | A kind of Chenopodium quinoa willd yellow wine and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103881872A (en) * | 2014-04-15 | 2014-06-25 | 辽宁三沟酒业有限责任公司 | Process for preparing low-alcohol content liquor from multi-grain rice wine |
| CN103881872B (en) * | 2014-04-15 | 2016-05-18 | 辽宁三沟酒业有限责任公司 | The technique of many grain yellow rice wine preparation low alcohol white spirit |
| CN103981053A (en) * | 2014-05-19 | 2014-08-13 | 江南大学 | Fermented type soup cooking wine and preparation method thereof |
| CN103981053B (en) * | 2014-05-19 | 2015-08-19 | 江南大学 | A kind of fermented type Baoshang cooking wine and preparation method thereof |
| CN104745396A (en) * | 2015-04-14 | 2015-07-01 | 江南大学 | Method for brewing yellow wine rich in soluble dietary fiber |
| CN104845812A (en) * | 2015-05-18 | 2015-08-19 | 三峡大学 | Fruit wine containing orange brandy and preparation method of fruit wine |
| CN106085745A (en) * | 2016-06-08 | 2016-11-09 | 河南省中原红饮料有限公司 | A kind of preparation method of the rice wine beverage of corn flavor |
| CN106085745B (en) * | 2016-06-08 | 2019-10-15 | 河南省中原红饮料有限公司 | A kind of preparation method of the rice wine beverage of corn flavor |
| CN108977314A (en) * | 2018-09-04 | 2018-12-11 | 吉林农业大学 | A kind of Chenopodium quinoa willd yellow wine and preparation method thereof |
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Application publication date: 20140402 |