CN103710216A - Method for brewing red glutinous rice yellow wine rich in anthocyanin - Google Patents
Method for brewing red glutinous rice yellow wine rich in anthocyanin Download PDFInfo
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Abstract
The invention relates to a method for brewing red glutinous rice yellow wine rich in anthocyanin. According to the method, red glutinous rice is taken as the base material, black bean, black wolfberry and black raisin are taken as auxiliary materials; the method comprises steps of pre-fermenting the raw material steamed through a Tan-fan method or a Lin-fan method or a Jia-fan method, the auxiliary material, the wheat koji and yeast wine or Chinese yeast for 4-7 days, then post-fermenting for 120-150 days in pots, squeezing, clarifying and decocting, then storing in a warehouse. The red glutinous rice yellow wine prepared by the method not only maintains the natural color and luster and aroma of the red glutinous rice, but also is added with the black bean, black wolfberry and the black raisin which are rich in anthocyanin; the wine is fermented naturally, so that the anthocyanin in all the raw materials is fully released, the wine takes on gorgeous purplish red, is fragrant and has strong flavor, and has functions of tonifying qi and blood, enriching yin and nourishing the kidney, invigorating the stomach and warming the lung, nourishing the blood and improving eyesight, beautifying and moistening the skin; the anthocyanin contained in the wine has good effect in resisting caner and eliminating free radical in the body, thus having good body health care effect.
Description
Technical field
The invention belongs to the making method of yellow rice wine, 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.
Along with people are to having the attention of healthy body, the research and development that are more added with the nutritious high-quality yellow rice wine of health care become the development trend of current Yellow Rice Wine Enterprises.We know, anthocyanidin (Anthocyanidin), claims again cyanidin(e), is that nature one class is extensively present in the water-soluble natural pigment in plant, belong to flavonoids.Anthocyanidin is antidotal nutritious supplementary, studies have shown that it is that mankind nowadays is found good antioxidant, and its antioxidant property exceeds 50 times than vitamin-E, than vitamins C, exceeds 20 times.Understanding along with people are worth anthocyanidin, directly directly adds thereby have in prior art white wine or the grape wine that in former wine, formation contains anthocyanidin using anthocyanidin extraction agent as additive.The mode of this direct interpolation anthocyanidin alcoholic, can not give full play on the one hand the nutritive value of anthocyanidin, on the other hand, and because the leaching process of anthocyanidin needs other chemical means to obtain, so that the anthocyanidin obtaining not is nature is pure.
Summary of the invention
The glutinous yellow wine brewing method of blood that provides a kind of craft to brewage and be rich in anthocyanidin in order to overcome the deficiencies in the prior art is provided.
For achieving the above object, the technical solution used in the present invention is: a kind of glutinous yellow wine brewing method of blood that is rich in anthocyanidin, it take black sticky rice as basic material, take black soya bean, black matrimony vine, Black Grape is dry is auxiliary material, adopt stand meal method or drench meal method or with meal method, the raw material after cooking, auxiliary material and wheat koji, distiller's yeast or yeast for brewing rice wine carried out to primary fermentation together, primary fermentation after 4 ~ 7 days tank altar carry out secondary fermentation, continue 120 ~ 150 days by squeeze, clarify, decoct wine with warehouse-in storage.
Wherein, described stand meal method comprises the steps:
(1) choose a small amount of black sticky rice and cultivate the glutinous distiller's yeast of blood, incubation time was at 18 ~ 22 days; Meanwhile, remaining black sticky rice and described black soya bean are put into respectively to cylinder and soak the same time;
(2) black sticky rice after soaking is cooked, be cooled to 60 ~ 65 ℃; Black soya bean, black matrimony vine, Black Grape are done and cooked respectively;
(3) rice milk soaking after black sticky rice is boiled, add in cylinder, the black sticky rice cooking, black soya bean, black matrimony vine, Black Grape is dry, the glutinous distiller's yeast of blood, wheat koji one cylinder that rises and falls carries out primary fermentation.
Further, in step (3), the black sticky rice cooking and rice milk add in cylinder according to the consumption of 1:1 in advance for 1 day.
Wherein, described pouring meal method comprises the steps:
(1) black sticky rice raw material is cooked, adds yeast for brewing rice wine nest with 20 ~ 30 ℃ of hot-water soaks after 1 ~ 2 day and carry out saccharification;
(2) with the former wine of the glutinous dry type of blood, rush cylinder, former wine consumption and black sticky rice amount are according to 1:1 ratio;
(3) black soya bean, black matrimony vine, Black Grape dry blowing is ripe, together with wheat koji, join respectively and in cylinder, carry out primary fermentation.
Wherein, describedly with meal method, comprise the steps:
(1) raw material increases glutinous rice, and itself and black sticky rice consumption are 1:4;
(2) after being soaked respectively, black sticky rice, glutinous rice cook;
(3) the black sticky rice meal cooking is added in cylinder, nest carries out saccharification;
(4), after saccharification, glutinous rice meal, wheat koji, yeast for brewing rice wine and the black soya bean cooking, black matrimony vine, Black Grape are carried out to primary fermentation dry adding respectively in cylinder.
Optimally, described black sticky rice accounts for 75 ~ 80% of total raw material deal, and described black soya bean accounts for 0.3 ~ 0.5% of total raw material deal, and described black matrimony vine accounts for total raw material deal 3 ~ 5%, the dry total raw material deal 3 ~ 5% that accounts for of described Black Grape, described wheat koji accounts for total raw material deal 12 ~ 15%.
Further, after tank altar, adopt lotus leaf, kraft paper to carry out secondary fermentation after sealing in altar mouth.
Owing to adopting technique scheme, the present invention compared with prior art has following advantages: the glutinous wine of blood that the present invention brewages has not only kept the intrinsic color and luster of the glutinous material of blood, fragrance, and it has added the black soya bean that is rich in anthocyanidin, black matrimony vine and Black Grape are dry, adopt manual pure natural fermented soy, make the anthocyanidin in various raw materials obtain sufficient release, it is gorgeous purplish red that the color and luster of wine is, delicate fragrance is strong, having the gas of taste enriches blood, enriching yin and nourishing kidney, lung is warmed up in stomach invigorating, nourishing blood for improving eyesight, the effects such as beauty treatment pool skin, and contained anthocyanidin has the well anticancer effect with removing interior free yl, human body is had to good health-care effect.
Embodiment
The glutinous yellow rice wine of blood of the present invention is to take black sticky rice as basic material, so that black soya bean, black matrimony vine, Black Grape are dry etc., utilizes microorganism co-fermentation to form.Whole fermented soy process is not added any pigment and additive, with the former wine of former fermented glutinous rice, spontaneous fermentation.Adopt in auxiliary material, nutritious black bean is abundant, contains the multiple nutritional components such as protein, fat, VITAMIN, trace element, the while has again various bioactivators, as studies on black soybean pigment, black soya bean polysaccharide and isoflavones etc.Studies on black soybean pigment is one of important biologically active substance of black soya bean, and the natural pigment that the Testa sojae atricolor of take is obtained through refining out as raw material is called " black soya bean red pigment ", is called for short " black soya bean is red ".Black soya bean red pigment can reduce peroxidatic reaction of lipid end product mda (MDA) content, the content that simultaneously improves superoxide-dismutase (SOD), catalase (CAT) and Selenoperoxidase (GSH-Px), this just means that black soya bean red pigment has obvious antioxygenation.The multiple nutritional components such as black matrimony vine rich in proteins, lycium barbarum polysaccharide, amino acid, VITAMIN, mineral substance, trace element.Also containing abundant black fruit pigment-natural anthocyanidin, is up to now, the wild plant that anthocyanidin content is the highest.Black Grape dry color pool is shiny black, and meat is soft fresh and sweet, fragrant and sweet and just, contain nutritions such as enriching natural fructose, protein, VITAMIN, Mierocrystalline cellulose and iron, zinc, phosphorus, calcium, magnesium, is natural body-building food rare to see.The present invention is intended to by the artificial natural method of brewageing, by black soya bean, Black Grape is dry and black matrimony vine in contained nutritive element, especially anthocyanidin incorporate fully in the glutinous yellow rice wine of blood, thereby form the yellow rice wine that a kind of higher health care is worth.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 adopts stand meal technique to realize, and concrete steps are as follows:
First, make the glutinous distiller's yeast of blood.The glutinous distiller's yeast of blood adopts 100% black sticky rice to carry out cultivation and fermentation, and yeast phase is about 20 days.When making the glutinous distiller's yeast of blood, the black soya bean that weighs 250 jin of black sticky rices, 0.75-1.25 jin soaks respectively the same time.
Then, the black sticky rice after immersion is drained cooks into meal, and to be cooled to 60 ~ 65 ℃, cylinder falls.Falling cylinder the day before yesterday, the rice milk that soaked black sticky rice is boiled, according to deal identical with black sticky rice, add in cylinder, then weigh the black matrimony vine of 7.5-12.5 jin, 7.5-12.5 jin Black Grape is dry, black matrimony vine, Black Grape is dry, black soya bean cooks and adds in cylinder respectively.Get again 42 jin of 25 jin of the glutinous distiller's yeasts of blood, wheat koji and carry out together primary fermentation.
Primary fermentation continues the time of about one week, and tank altar carries out secondary fermentation, lotus leaf and kraft paper pile in altar lid, and secondary fermentation lasts till beginning of spring next year from time in slight snow then, the cycle is about 120 days.The wine body colour pool of opening after altar is purplish red, vivid, and aroma is strong, alcohol and.Wine body is through squeezing, clarify, decoct wine, Guan Tan, and finally warehouse-in is stored.
The present embodiment adopts black sticky rice pulp-water to replace ortho-water to rush cylinder, has further brought into play the nutritive ingredient of black sticky rice.
Embodiment 2
Brewageing of the glutinous yellow rice wine of blood that the present embodiment provides, it adopts and drenches the realization of meal technique, and concrete steps are as follows:
First, weigh the black sticky rice of 250 jin, with the warm water soaking of 20 ℃ 24 hours, then cooked, add yeast for brewing rice wine nest and make it saccharification.
Then, with the former wine of the glutinous dry type of blood, replace water to rush cylinder, former wine is identical with black sticky rice consumption, adds 37.5 jin of wheat kojis, then weighs black soya bean 0.75-1.25 jin, and black matrimony vine 7.5-12.5 jin, Black Grape are done 7.5-12.5 jin, and after cooking respectively, adds and in cylinder, carry out primary fermentation.The time of primary fermentation is about 4 days, and tank altar carries out secondary fermentation, and during tank altar, same lotus leaf, the kraft paper of adopting seals.
Enter secondary fermentation period, secondary fermentation continues 120 ~ 150 days, and wine body colour pool presents purplish red, vivid, and aroma is strong, alcohol and, through squeeze, clarifies, decoct wine, Guan Tan, finally warehouse-in storage.
Embodiment 3
Brewageing of the glutinous yellow rice wine of blood that the present embodiment provides, it adopts with meal technique and realizes, and concrete steps are as follows:
First, weigh 200 jin of black sticky rices, 50 jin of glutinous rices, then weigh black soya bean 0.75-1.25 jin, black matrimony vine 7.5-12.5 jin, the dry 7.5-12.5 jin of Black Grape.Black sticky rice, black soya bean are placed in respectively to warm water and soak one to two day, glutinous rice soak at room temperature one day.
Then, black sticky rice and glutinous rice after soaking are cooked respectively, meanwhile, black soya bean, black matrimony vine and Black Grape are dry also to be cooked respectively;
Then the black sticky rice cooking is added to the saccharification of yeast for brewing rice wine nest.When nest liquid pol reaches certain index, add the water of equivalent, standing about 24 hours again glutinous rice, black soya bean, Black Grape is dry, black matrimony vine add one by one, put into 40 jin of left and right wheat kojis simultaneously and carry out uniform stirring, build cylinder cap and carry out primary fermentation.
In primary fermentation process, can repeatedly drive rake, continuing fermentation 6 ~ 7 days.Primary fermentation finishes, and gained material is poured into Tao Tanzhong, with lotus leaf, kraft paper lid altar pile, in outdoor shady and cool place, carries out slowly fermentation about 70 days, and distiller's wort is ripe.After distiller's wort maturation, material is squeezed, clarifies, decocted wine, fills with altar storage.
The yellow rice wine of brewageing by embodiment 1 ~ 3, it is red-purple, glossy, limpid transparent; There is black sticky rice, the distinctive strong sweet-smelling of auxiliary material; Mouthfeel alcohol and, tasty and refreshing.Meanwhile, after testing, it also contains abundant anthocyanidin, and the content of anthocyanidin is greater than respectively 0.5mg/ml, 0.6mg/ml, 0.4mg/ml.
The present invention utilizes black sticky rice and black soya bean, Black Grape is dry and black matrimony vine, 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, black sticky rice, intrinsic redness or the sorrel of auxiliary material have been kept, need not add any artificial color, anthocyanidin content is high, nutritious, there is the sweet-smelling of the glutinous raw material of blood and auxiliary material uniqueness, refreshing, in color, style, all make us pleasing.
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 (7)
1. the glutinous yellow wine brewing method of blood that is rich in anthocyanidin, be characterised in that: it take black sticky rice as basic material, take black soya bean, black matrimony vine, Black Grape is dry is auxiliary material, adopt stand meal method or drench meal method or with meal method, the raw material after cooking, auxiliary material and wheat koji, distiller's yeast or yeast for brewing rice wine carried out to primary fermentation together, primary fermentation after 4 ~ 7 days tank altar carry out secondary fermentation, continue 120 ~ 150 days by squeeze, clarify, decoct wine with warehouse-in storage.
2. the glutinous yellow wine brewing method of blood that is rich in anthocyanidin according to claim 1, is characterized in that: described stand meal method comprises the steps:
(1) choose a small amount of black sticky rice and cultivate the glutinous distiller's yeast of blood, incubation time was at 18 ~ 22 days; Meanwhile, remaining black sticky rice and described black soya bean are put into respectively to cylinder and soak the same time;
(2) black sticky rice after soaking is cooked, be cooled to 60 ~ 65 ℃; Black soya bean, black matrimony vine, Black Grape are done and cooked respectively;
(3) rice milk soaking after black sticky rice is boiled, add in cylinder, the black sticky rice cooking, black soya bean, black matrimony vine, Black Grape is dry, the glutinous distiller's yeast of blood, wheat koji one cylinder that rises and falls carries out primary fermentation.
3. the glutinous yellow wine brewing method of blood that is rich in anthocyanidin according to claim 2, is characterized in that: in step (3), the black sticky rice cooking and rice milk add in cylinder according to the consumption of 1:1 in advance for 1 day.
4. the glutinous yellow wine brewing method of blood that is rich in anthocyanidin according to claim 1, is characterized in that: described pouring meal method comprises the steps:
(1) black sticky rice raw material is cooked, adds yeast for brewing rice wine nest with 20 ~ 30 ℃ of hot-water soaks after 1 ~ 2 day and carry out saccharification;
(2) with the former wine of the glutinous dry type of blood, rush cylinder, former wine consumption and black sticky rice amount are according to 1:1 ratio;
(3) black soya bean, black matrimony vine, Black Grape dry blowing is ripe, together with wheat koji, join respectively and in cylinder, carry out primary fermentation.
5. the glutinous yellow wine brewing method of blood that is rich in anthocyanidin according to claim 1, is characterized in that: described comprises the steps: with meal method
(1) raw material increases glutinous rice, and itself and black sticky rice consumption are 1:4;
(2) after being soaked respectively, black sticky rice, glutinous rice cook;
(3) the black sticky rice meal cooking is added in cylinder, add yeast for brewing rice wine nest and carry out saccharification;
(4), after saccharification, glutinous rice meal, wheat koji and the black soya bean cooking, black matrimony vine, Black Grape are carried out to primary fermentation dry adding respectively in cylinder.
6. according to arbitrary described glutinous yellow wine brewing method of the blood that is rich in anthocyanidin in claim 2,4,5, it is characterized in that: described black sticky rice accounts for 75 ~ 80% of total raw material deal, described black soya bean accounts for 0.3 ~ 0.5% of total raw material deal, described black matrimony vine accounts for total raw material deal 3 ~ 5%, the dry total raw material deal 3 ~ 5% that accounts for of described Black Grape, described wheat koji accounts for total raw material deal 12 ~ 15%.
7. the glutinous yellow wine brewing method of blood that is rich in anthocyanidin according to claim 1, is characterized in that: after tank altar, adopt lotus leaf, kraft paper to carry out secondary fermentation after sealing in altar mouth.
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Cited By (5)
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| CN105368644A (en) * | 2015-12-18 | 2016-03-02 | 罗建华 | Schisandra propinqua red rice wine capable of achieving health care, beautifying and aromatic wine taste |
| CN107057954A (en) * | 2017-06-29 | 2017-08-18 | 山宣凯 | A kind of special type yellow rice wine and its brewage process |
| CN107325914A (en) * | 2017-07-21 | 2017-11-07 | 张琦欢 | Anti-aging and the composition that enhances metabolism and preparation method thereof |
| CN107904096A (en) * | 2017-12-29 | 2018-04-13 | 杭州欢伯生物技术有限公司 | A kind of liquor made from sorghum production technology |
| CN113355188A (en) * | 2021-07-28 | 2021-09-07 | 华中农业大学 | Method for brewing full-fermentation type black rice wine rich in anthocyanin |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368644A (en) * | 2015-12-18 | 2016-03-02 | 罗建华 | Schisandra propinqua red rice wine capable of achieving health care, beautifying and aromatic wine taste |
| CN105368644B (en) * | 2015-12-18 | 2019-01-22 | 李浩明 | A kind of brewing method of perfume rattan root red rice wine |
| CN107057954A (en) * | 2017-06-29 | 2017-08-18 | 山宣凯 | A kind of special type yellow rice wine and its brewage process |
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| CN107904096A (en) * | 2017-12-29 | 2018-04-13 | 杭州欢伯生物技术有限公司 | A kind of liquor made from sorghum production technology |
| CN113355188A (en) * | 2021-07-28 | 2021-09-07 | 华中农业大学 | Method for brewing full-fermentation type black rice wine rich in anthocyanin |
| CN113355188B (en) * | 2021-07-28 | 2022-07-22 | 华中农业大学 | Method for brewing full-fermentation type black rice wine rich in anthocyanin |
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Application publication date: 20140409 |