CN103881872A - Process for preparing low-alcohol content liquor from multi-grain rice wine - Google Patents

Abstract

The invention belongs to the manufacturing industry of foods and particularly relates to a process for preparing low-alcohol content liquor from multi-grain rice wine. The formula of the multi-grain rice wine comprises the following main raw materials in parts by weight: 47.3 parts of rhubarb rice, 26.3 parts of glutinous rice, 13.2 parts of yellow waxy corn and 13.2 parts of malt. According to the process for preparing the low-alcohol content liquor from the multi-grain rice wine, the multi-grain rice wine adopts a particular koji using method, namely the multi-grain rice wine is produced by a using method with combination of low-temperature koji for liquor and high-activity beer yeast, then the low-alcohol content liquor is prepared by blending the multi-grain rice wine with high-alcohol content liquor, the low-alcohol content liquor can meet the requirements of people for a variety of flavors, the people can drink the liquor which is not the single rice wine or the liquor, and the liquor after blending is rich in nutrition and thus beneficial to physical health of the people.

Description

The technique of many grain yellow rice wine preparation low alcohol white spirit

Technical field

The invention belongs to food mfg industry, particularly a kind of technique of many grain yellow rice wine preparation low alcohol white spirit.

Background technology

Yellow rice wine is a kind of low alcohol of China Han special product, belongs to brewing wine, with beer, grape wine and claim the world three great Gu wine, nutritious because of it, is called " liquid cake " by compatriots.And China's conventional solid-state white wine also has the developing history of several thousand, be one of people's favorite drink wine.Just have in recent years lowly but the alcoholic strength of white wine only has, but be also much higher than the number of degrees of yellow rice wine, for many years, white wine and yellow rice wine are single drinking all the time, and nobody did the trial that two kinds of wine coherents are drunk together, can not meet the multiple demand of people.

Summary of the invention

The object of the invention is to overcome above-mentioned technical deficiency, provide one to give full play to yellow rice wine and white wine advantage separately, overcome separately not enoughly, meet the drink technique of many grain yellow rice wine preparation low alcohol white spirit of multiple demand of people.

The technical scheme that technical solution problem of the present invention adopts is: the main raw material formula that many grain yellow rice wine adopts is for by weight: 47.3 parts of Radix Et Rhizoma Rhei rices, 26.3 parts, glutinous rice, 13.2 parts of glutinous Semen Maydiss, 13.2 parts of Fructus Hordei Germinatus, wherein Radix Et Rhizoma Rhei rice: main component is carbohydrate, 72.4 grams of every hectogram carbohydrate containing, 15.86 grams of crude protein, 2.7 grams, fat, 0.6 gram of Mierocrystalline cellulose, containing 30 milligrams of trace elements calcium, 5.7 milligrams of iron, 244 milligrams, phosphorus, 116 milligrams, magnesium is higly branched chain food, glutinous rice: 78.3 grams of every hectogram carbohydrate containing, 7.3 grams, protein, 1.0 grams, fat, 0.6 gram of Mierocrystalline cellulose, 26 milligrams of calcium, 1.7 milligrams of iron, 113 milligrams, phosphorus, 49 milligrams, magnesium, the starch content of the every hectogram of glutinous Semen Maydis is 73.0 grams, 11.3 grams, protein, 4.2 grams, fat, 1.6 grams of Mierocrystalline celluloses, 22 milligrams of calcium, 1.6 milligrams of iron, 120 milligrams, phosphorus, 32 milligrams, magnesium, the every hectogram of Fructus Hordei Germinatus is containing 1.81 grams of total nitrogens, 66 milligrams of amino acid/11s, its saccharogenic power is 299 milligrams of glucose/g.h, and leaching yield is 81.01, and colourity is 3.5,12.8 milligrams of dextran, 71 milligrams of total polyphenols, moisture content 5.38, Fructus Hordei Germinatus is the excellent culture medium of a kind of microorganism, and it can bring the fragrance of voitol to yellow rice wine, increases the quiet and tastefully laid out mellow sense of yellow rice wine, the production technique that is characterized in many grain yellow rice wine is as follows: 1, by Radix Et Rhizoma Rhei rice, glutinous rice, glutinous Semen Maydis is selected respectively, get 47.3 parts of Radix Et Rhizoma Rhei rices, 26.3 parts, glutinous rice, 13.2 parts of glutinous Semen Maydiss are put into respectively rice dipping bucket and eluriate after three times, with normal temperature clear water immersion 8 hours, after immersion, outwell rice dipping water, eluriate three times with clear water again, treat that washing water of rice is peace and quiet, the dry rice of control, the Radix Et Rhizoma Rhei rice of having eluriated will be soaked, glutinous rice, glutinous Semen Maydis is put into respectively and steams rice box, steam rice box and adopt white steel matter, the aperture of evenly densely covered diameter 6mm at the bottom of box, when dress rice, in box, to accomplish that four limits are higher than center, form spill, then box is put into steam box, steam after 50 minutes, taking-up rice turns off steam, after rice in rice box is broken up, again pile up and be steamed bun shape, on every box rice, spray 50 DEG C of warm water 500ml simultaneously, again put into steam box, fully steam rice and after 15 minutes, close vapour taking-up, three kinds of steamed rice are cooled to respectively to 27 DEG C, steamed rice should be ripe and not sticky, interior without the raw heart, be loose shape, there is separately exclusive rice fragrance, 2, three kinds of rice that are cooled to 27 DEG C are put into fermentation pithos, put into 13.2 parts, Fructus Hordei Germinatus powder, and then put into 10% Daqu of total charging capacity, stir immediately, make raw material in cylinder, form the concavity of being inverted a steamed bread of corn, on jar fermenter, cover the straw mulch with Semen setariae straw pole establishment, the saccharification of fermenting, when straw mulch is conducive to yellow wine fermentation, microorganism depends on, and the temperature of fermentation saccharification is controlled between 29 ~ 33 DEG C, and fermentation saccharification time is 6 ~ 8 hours, 3, wine unstrained spirits good saccharification is added to high reactivity cereuisiae fermentum, before yeast uses, first high reactivity cereuisiae fermentum is pressed to 2% of before total charging capacity, put into liquid glucose and activate 3 hours, make sugar concentration reach 7%, activation temperature is between 29 ~ 33 DEG C, the yeast juice acidity control having activated is 0.6%, detect under the microscope in 1 ml yeast liquid containing between yeast 1.8 hundred million ~ 2.5 hundred million, barley blastogenesis rate should be 30%, mortality ratio is below 4%, the yeast juice having activated is joined in the wine unstrained spirits that saccharification is good together with water, amount of water is three times of total charging capacity, water temperature is 28 DEG C, then cover straw mulch and enter prior fermentation, prior fermentation temperature is controlled between 29 ~ 33 DEG C, start timing from prior fermentation, after 4 hours, start to beat for the first time rake, the temperature of making for the first time rake should be between 32 ~ 33 DEG C, after making for the first time rake, made rake every 2 ~ 3 hours once, entering cylinder saccharification from rice starts to finish to prior fermentation, time should be controlled in 48 hours and complete lord ferment period, 4, later stage fermentation: complete after 48 hours prior fermentations, continue to carry out later stage fermentation with vat, when later stage fermentation, made rake every 48 hours once, after 20 days distiller's wort clear after no longer rake, later stage fermentation temperature is controlled between 26 ~ 28 DEG C, always yeast phase is 30 days, 5, yellow rice wine stores: ferment and after 30 days, distiller's wort is squeezed, filtered, packing capacity into is sterilization in 25 kilograms of little altars, and warehouse-in storage became finished product yellow rice wine after 1 year, 6, the fusion of finished wine modulation: the many grain yellow rice wine by storage after a year and aromatic Chinese spirit and distilled spirit with sesame flavour merge modulation, get 3 parts of many grain yellow rice wine, be mixed with each 7 parts of aromatic Chinese spirit and distilled spirit with sesame flavour respectively, mixed wine degree will drop to respectively 34 degree and 28 degree, mix wine and will carry out turbidity removal processing, can bottle after transparent until wine liquid is limpid.

The invention has the beneficial effects as follows: the technique of many grain yellow rice wine preparation low alcohol white spirit, many grain yellow rice wine adopts unique distiller's yeast using method, the using method that adopts wine low temperature Daqu to combine with high reactivity cereuisiae fermentum is produced many grain yellow rice wine, then merge and make low alcohol white spirit with high spirit, meet the requirement of people's various tastes, make people not drink yellow rice wine and the single wine of white wine, the wine after fusion is nutritious, healthy and helpful to human body.

Embodiment

Below in conjunction with embodiment, the present invention is carried out to a step explanation.

Embodiment: 1, the raw material of many grain yellow rice wine, get 40 kilograms of high-quality Radix Et Rhizoma Rhei rices, 28 kilograms, glutinous rice, de-navel, 16 kilograms of the glutinous Semen Maydiss of decortication, 16 kilograms of Fructus Hordei Germinatus.2, yellow wine fermentation adopts pithos as fermenting container, selects northern Semen setariae straw pole establishment straw mulch as pithos upper cover, and straw mulch adopts five layers of millet straw fork to compile and forms, use straw rope enclosure, diameter is 1.2 meters, and thickness is 6 ~ 7 centimeters, this straw mulch is durable, and while being conducive to yellow wine fermentation, microorganism depends on.3, many grain yellow wine fermentation technique: 3.1 steam rice: selected Radix Et Rhizoma Rhei rice, glutinous rice, glutinous Semen Maydis are respectively charged in rice scour and are eluriated after three times, with normal temperature clear water immersion 8 hours, after 8 hours, outwell rice dipping water, eluriate three times with clear water again, after washing water of rice is peace and quiet, the dry rice of control.Soaked Radix Et Rhizoma Rhei rice, glutinous rice, glutinous Semen Maydis are respectively charged into and are steamed in rice box, steam rice box and adopt white steel matter, volume is 60 × 40 × 20cm, the aperture that the diameter that gathers at the bottom of box is 6mm.When dress rice, rice becomes four limits higher than center in box, forms matrix, then put into steam box, fully steam rice after 50 minutes, steam off takes out rice box, after rice in box is broken up, again pile up, be steamed bun shape, on every box rice, spray 50 DEG C of warm water 600ml simultaneously, again put into steam box, fully steam rice 15 minutes, close vapour and take out, three kinds of steamed rice are cooled to respectively to 27 DEG C, and steamed rice should be ripe and not sticky, interior without the raw heart, looser, there is separately exclusive rice fragrance.3.2 enter cylinder saccharification: three kinds of steamed rice that are cooled to 27 DEG C are put into jar fermenter, put into 16 kilograms, Fructus Hordei Germinatus powder, because malt meal does not need to cook, then add 10 kilograms, 10% the Daqu that accounts for raw food charging capacity, stir immediately, raw material forms the concavity of a reversing steamed bread of corn in cylinder, covers straw mulch and carry out saccharification in jar fermenter, saccharification temperature is controlled between 29 ~ 33 DEG C, and saccharification time is 6 ~ 8 hours.3.3 enter cylinder prior fermentation: will in wine unstrained spirits good saccharification, add high reactivity cereuisiae fermentum.The input amount of high reactivity cereuisiae fermentum accounts for 2% of raw food input amount, 200 grams, put into liquid glucose and activate 3 hours, making grain liquid concentration is 7%, activation temperature is between 29 ~ 33 DEG C, and the yeast concn having activated is controlled at 0.6%, and can be checked through under the microscope in 1 ml yeast liquid is between 1.8 hundred million ~ 2.5 hundred million containing yeast quantity, blastogenesis rate should be 30%, and mortality ratio is below 4%.The yeast juice having activated is joined in the wine unstrained spirits that sugar is good together with water.Then add water, amount of water is three times 300 kilograms of raw food input amount, and water temperature is controlled at 28 DEG C, covers straw mulch and enters prior fermentation, and the temperature of prior fermentation is controlled between 29 ~ 33 DEG C.Start timing from prior fermentation, after 4 hours, start beat for the first time rake, beat rake be with waddy stir, reduce temperature, discharge carbonic acid gas, new fresh oxygen is provided, beat harrow for the first time temperature should be between 32 ~ 33 DEG C.After making for the first time rake, make once rake every 2 ~ 3 hours, the rice cooking from raw material Radix Et Rhizoma Rhei rice, glutinous rice, glutinous Semen Maydis enters cylinder saccharification to start to finish to prior fermentation, and the time is controlled in 48 hours and completes.3.4 later stage fermentations: after prior fermentation completed in 48 hours, continue to adopt vat to carry out later stage fermentation, make rake for during later stage fermentation every 48 hours once, after 20 days, distiller's wort is clear no longer makes rake after rare, and later stage fermentation temperature is controlled between 26 ~ 28 DEG C, and always yeast phase is 30 days.3.5 yellow rice wine store: ferment after 30 days, distiller's wort is squeezed, filtered to pack capacity into be sterilization in 25 kilograms of little altars, warehouse-in is stored after 1 year and is finished product yellow rice wine.4, the fusion of finished wine modulation: the aromatic Chinese spirit that finished product yellow rice wine is above with 60 degree mixes, its ratio be 3 parts of many grain yellow rice wine, the abundant mixing of high-quality Luzhou-flavor part then degree of falling to 34 degree and 28 spend; Get 7 parts of 3 parts of many grain yellow rice wine, distilled spirit with sesame flavour and be mixed, then degree of falling is to 34 degree and 28 degree, and the wine merging after degree of falling adopts modern filter method to carry out turbidity removal processing, can bottle after transparent until wine liquid is limpid, becomes many grain yellow rice wine preparation low alcohol white spirit.

Claims (1)

1. the main raw material formula that more than grain yellow rice wine adopts is for by weight: 47.3 parts of Radix Et Rhizoma Rhei rices, 26.3 parts, glutinous rice, 13.2 parts of glutinous Semen Maydiss, 13.2 parts of Fructus Hordei Germinatus, the production technique that it is characterized in that many grain yellow rice wine is as follows: 1, by Radix Et Rhizoma Rhei rice, glutinous rice, glutinous Semen Maydis is selected respectively, get 47.3 parts of Radix Et Rhizoma Rhei rices, 26.3 parts, glutinous rice, 13.2 parts of glutinous Semen Maydiss are put into respectively rice dipping bucket and eluriate after three times, with normal temperature clear water immersion 8 hours, after immersion, outwell rice dipping water, eluriate three times with clear water again, treat that washing water of rice is peace and quiet, the dry rice of control, the Radix Et Rhizoma Rhei rice of having eluriated will be soaked, glutinous rice, glutinous Semen Maydis is put into respectively and steams rice box, steam rice box and adopt white steel matter, the aperture of evenly densely covered diameter 6mm at the bottom of box, when dress rice, in box, to accomplish that four limits are higher than center, form spill, then box is put into steam box, steam after 50 minutes, taking-up rice turns off steam, after rice in rice box is broken up, again pile up and be steamed bun shape, on every box rice, spray 50 DEG C of warm water 500ml simultaneously, again put into steam box, fully steam rice and after 15 minutes, close vapour taking-up, three kinds of steamed rice are cooled to respectively to 27 DEG C, steamed rice should be ripe and not sticky, interior without the raw heart, be loose shape, there is separately exclusive rice fragrance, 2, three kinds of rice that are cooled to 27 DEG C are put into fermentation pithos, put into 13.2 parts, Fructus Hordei Germinatus powder, and then put into 10% Daqu of total charging capacity, stir immediately, make raw material in cylinder, form the concavity of being inverted a steamed bread of corn, on jar fermenter, cover the straw mulch with Semen setariae straw pole establishment, the saccharification of fermenting, when straw mulch is conducive to yellow wine fermentation, microorganism depends on, and the temperature of fermentation saccharification is controlled between 29 ~ 33 DEG C, and fermentation saccharification time is 6 ~ 8 hours, 3, wine unstrained spirits good saccharification is added to high reactivity cereuisiae fermentum, before yeast uses, first high reactivity cereuisiae fermentum is pressed to 2% of before total charging capacity, put into liquid glucose and activate 3 hours, make sugar concentration reach 7%, activation temperature is between 29 ~ 33 DEG C, the yeast juice acidity control having activated is 0.6%, detect under the microscope in 1 ml yeast liquid containing between yeast 1.8 hundred million ~ 2.5 hundred million, barley blastogenesis rate should be 30%, mortality ratio is below 4%, the yeast juice having activated is joined in the wine unstrained spirits that saccharification is good together with water, amount of water is three times of total charging capacity, water temperature is 28 DEG C, then cover straw mulch and enter prior fermentation, prior fermentation temperature is controlled between 29 ~ 33 DEG C, start timing from prior fermentation, after 4 hours, start to beat for the first time rake, the temperature of making for the first time rake should be between 32 ~ 33 DEG C, after making for the first time rake, made rake every 2 ~ 3 hours once, entering cylinder saccharification from rice starts to finish to prior fermentation, time should be controlled in 48 hours and complete lord ferment period, 4, later stage fermentation: complete after 48 hours prior fermentations, continue to carry out later stage fermentation with vat, when later stage fermentation, made rake every 48 hours once, after 20 days distiller's wort clear after no longer rake, later stage fermentation temperature is controlled between 26 ~ 28 DEG C, always yeast phase is 30 days, 5, yellow rice wine stores: ferment and after 30 days, distiller's wort is squeezed, filtered, packing capacity into is sterilization in 25 kilograms of little altars, and warehouse-in storage became finished product yellow rice wine after 1 year, 6, the fusion of finished wine modulation: the many grain yellow rice wine by storage after a year and aromatic Chinese spirit and distilled spirit with sesame flavour merge modulation, get 3 parts of many grain yellow rice wine, be mixed with each 7 parts of aromatic Chinese spirit and distilled spirit with sesame flavour respectively, mixed wine degree will drop to respectively 34 degree and 28 degree, mix wine and will carry out turbidity removal processing, can bottle after transparent until wine liquid is limpid.