CN103897937A - Fresh pea yellow wine - Google Patents
Fresh pea yellow wine Download PDFInfo
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- CN103897937A CN103897937A CN201410161703.2A CN201410161703A CN103897937A CN 103897937 A CN103897937 A CN 103897937A CN 201410161703 A CN201410161703 A CN 201410161703A CN 103897937 A CN103897937 A CN 103897937A
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- wine
- fresh pea
- fresh
- yellow rice
- pea
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Abstract
The invention discloses a fresh pea yellow wine, which relates to the field of yellow wine making, and solves the problem that yellow wine is lack of the fresh scent of fresh peas. Through a series of processing steps of removing impurities, rotten and worm-eaten parts of fresh peas, cleaning, cooking thoroughly by steaming or boiling, peeling, crushing (or cooking thoroughly after crushing), fermenting, distilling, aging, and the like, a fresh pea yellow wine is made, so that the taste of the yellow wine is better. The fresh pea yellow wine disclosed by the invention can be widely applied to all areas which can grow green peas.
Description
Technical field
The present invention relates to a kind of fresh pea yellow rice wine, especially a kind of milk stage yellow rice wine of brewageing of pea that utilizes.
Background technology
At present, yellow rice wine is all brewageed as raw material with solid food on market, lacks the yellow rice wine of brewageing with fresh pea.
Summary of the invention
The object of the invention is to increase a kind of yellow rice wine with fresh pea delicate fragrance taste, and provide the silage raw material of high-quality for aquacultures such as cattle and sheep.
The present invention is achieved by following scheme:
One, the dry type fresh pea yellow rice wine pea of milk stage of gathering, remove impurity, rot and the part of damaging by worms, clean up, cook or boil, peeling, appropriateness is broken, particle diameter 0.2cm～0.4cm, also first broken rear boiling, with cleaning up the also container packing (except copper iron container) of sterilizing, cook or boil with normal pressure pot or pressure kettle, accomplish ripe and not stick with paste, otherwise being unfavorable for saccharifying enzyme and saccharomycetic growth.After ripe, easily form piece, while taking the dish out of the pot, should break up immediately, and it is even on clean smooth object, to make thinner immediately, and be cooled to below 60 ℃ with cold wind or cold water, add 0.3%～1% saccharifying ferment, and the cylinder that falls after stirring, jar fermenter and produce apparatus should prior strict sterilizing, first clean by cleaning water, again with liming and boiling water sterilizing respectively, cooling fresh pea material at twice drops into while falling cylinder, and add to water to drench the cooling warm water of the ripe fresh pea that takes the dish out of the pot or scald and boil the cooling warm water of fresh pea, its consumption will be grasped flexibly according to the maturity of fresh pea, between 0.5～1.5 times.Cylinder temperature is controlled at 24 ℃～28 ℃, adds insulation cylinder cap.About 15～20 hours beginning rakes after cylinder that fall were driven once rake later every 3～4 hours, after four rakes, smashes 2～3 every day, until approach room temperature; Fall after cylinder and fermentation liquid stirred in 5～7 days and pour in altar together with spilling unstrained spirits, from altar mouth 10cm～15cm left and right; Fill with good after according to place piling, be compressible through the secondary fermentation of more than two months time, vinasse are separated with wine liquid, the wine after squeezing through blending, toning, seasoning clarify more than two days, the wine of clarification is carried out to one or many filtration with diatomite filter or cardboard filter or cotton cake filtering machine.By the wine fresh pea white spirit mixing after filtering, bottling or the sealing of dress altar, through being heated to 85 ℃～95 ℃ temperature sterilizings 5～10 minutes, can sell.
Two, half-dry type fresh pea yellow rice wine is different from above-mentioned dry type fresh pea yellow rice wine, and half-dry type fresh pea yellow rice wine is containing between sugar 15.1～40.0 grams per liters.Amount of water while falling cylinder reduces 20%, adds the fresh pea white wine of fresh pea unstrained spirits weight a thirtieth to twentieth 50 degree, opens rake temperature and improves 1 ℃～3 ℃.
Four, semi-sweet fresh pea yellow rice wine and above-mentioned dry type fresh pea yellow rice wine difference are, the consumption of saccharifying ferment after cylinder that falls increases by 2 times, reduces amount of water 15%, adds 50 degree fresh pea white wine 1/20th to 1/10th, the cylinder temperature that falls improves 2 ℃～3 ℃, and the cylinder that falls can be filled with altar in 2～4 days.
What five, sweet type fresh pea yellow rice wine was different from above-mentioned dry type fresh pea yellow rice wine is, increase the consumption 1/3rd to 1/4th of saccharifying ferment, add 50 degree fresh maize liquors 1/10th to 1/5th, brewageing through 4～5 months is compressible, then through two days above clarification can decoct wine.。
Compare with technology with currently available products, the invention has the beneficial effects as follows, the one, in yellow rice wine, increase the fragrant of fresh pea, the 2nd, for aquaculture provides the silage raw material of high-quality.
Embodiment
Before operation, all relevant instruments and container all must be through strict cleaning and sterilizings.First clean by cleaning water, then use liming and boiling water sterilizing, finally light stifling 1 hour with every cubic metre of 10 grams of sulphur.
One, the fresh rice corn yellow rice wine of the dry type pea of milk stage of gathering, remove impurity, rot and the part of damaging by worms, clean up, cook or boil, appropriateness is broken, together broken together with corn cob, particle diameter 0.2～0.4cm, with cleaning up the also container packing (except copper iron container) of sterilizing, cook or boil with normal pressure pot or pressure kettle, also shortening after can be first broken, accomplish ripe and do not stick with paste, otherwise is unfavorable for saccharifying enzyme and saccharomycetic growth.After ripe, easily form piece, while taking the dish out of the pot, should break up immediately, and it is even on clean smooth object, to make thinner immediately, and be cooled to below 60 ℃ with cold or cold water, add 0.3%～1% saccharifying ferment, and the cylinder that falls after stirring, jar fermenter and produce apparatus should prior strict sterilizing, first clean by cleaning water, then with liming and boiling water sterilizing respectively, while falling cylinder, drop at twice cooling fresh pea material.And add to water to drench the cooling warm water of the ripe fresh pea that takes the dish out of the pot or scald and boil the cooling warm water of fresh pea, its consumption will be grasped flexibly according to the maturity of fresh pea, between 0.5～1.5 times.Cylinder temperature is controlled at 24 ℃～28 ℃, adds insulation cylinder cap.About 15～20 hours beginning rakes after cylinder that fall were driven once rake later every 3～4 hours, after four rakes, smashes 2～3 every day, until approach room temperature; Fall after cylinder 5～7 days, fermentation liquid is stirred and pour in altar together with wine unstrained spirits, from altar mouth 10cm～15cm left and right; Fill with good after according to place piling, be compressible through the secondary fermentation of more than two months time, vinasse are separated with wine liquid, the wine after squeezing through blending, toning, seasoning clarify more than two days, the wine of clarification is carried out to one or many filtration with diatomite filter or cardboard filter or cotton cake filtering machine.By the wine fresh pea white spirit mixing after filtering, when ageing, must except the tank copper and irony, wine liquid be filled with airtight, be preferably filled with again carbon monoxide or carbonic acid gas or rare gas element; Bottling or dress altar also will be filled sealing, through being heated to 85～95 ℃ of temperature sterilizings 5～10 minutes, can sell.
Two, half-dry type fresh pea yellow rice wine is different from above-mentioned dry type fresh pea yellow rice wine, and half-dry type fresh pea yellow rice wine is containing between sugar 15.1～40.0 grams per liters.Amount of water while falling cylinder reduces 20%, adds the fresh pea white wine of fresh pea unstrained spirits weight a thirtieth to twentieth 50 degree, opens rake temperature and improves 1～3 ℃.
Three, semi-sweet fresh pea yellow rice wine and above-mentioned dry type fresh pea yellow rice wine difference are, the consumption of saccharifying ferment after cylinder that falls increases by 2 times, reduces amount of water 15%, adds 50 degree fresh pea white wine 1/20th to 1/10th, the cylinder temperature that falls improves 2 ℃～3 ℃, and the cylinder that falls can be filled with altar in 2～4 days.
What four, sweet type fresh pea yellow rice wine was different from above-mentioned dry type fresh pea yellow rice wine is, increase the consumption 1/3rd to 1/4th of saccharifying ferment, add 50 degree fresh pea white wine 1/10th to 1/5th, brewageing through 4～5 months is compressible, then through two days above clarification can decoct wine.
Claims (5)
1. a fresh pea yellow rice wine, comprise the preparation of the saccharifying ferments such as distiller's yeast, head mold, yeast, it is characterized in that, by the fresh pea of milk stage boil through selecting, clean, scalding, remove the peel, appropriateness fragmentation, boiling, add saccharifying ferment Primary Fermentation, secondary fermentation, squeezing, filtration, filling, decoct wine.
2. according to claim 1, it is characterized in that, by the saccharifying ferment that adds 0.5%～3% after broken fresh pea material cooling, at 15 ℃～28 ℃ temperature, through Primary Fermentation in 7～10 days, squeezing, filtration again through more than two months secondary fermentation, filling, decoct wine, obtain dry type fresh pea yellow rice wine.
3. according to described in claim 1 and 2, it is characterized in that, add accounting a thirtieth to twentieth fresh pea white wine, beginning rake temperature improves 1 ℃～3 ℃, through more than two months Primary Fermentation and secondary fermentation, more after filtration, filling and sterilizing, obtain half-dry type fresh pea yellow rice wine.
4. according to described in claim 1 and 2, it is characterized in that, increase by 1.5 times of saccharifying ferment consumptions, reduce amount of water 15%, add 50 degree fresh pea white wine accountings 1/20th to 1/10th, the cylinder temperature that falls improves 2 ℃～3 ℃, through 2 months with top fermentation, squeezing, filtration, filling, decoct wine, obtain semi-sweet fresh pea yellow rice wine.
5. according to described in claim 1 and 2, it is characterized in that, increase by 2 times of saccharifying ferment consumptions, add the fresh pea white wine of 50 degree of accounting 1/5th to 1/10th, brewageed through 4～5 months, squeeze, filtration, filling, decoct wine, obtain sweet type fresh pea yellow rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410161703.2A CN103897937A (en) | 2014-04-11 | 2014-04-11 | Fresh pea yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410161703.2A CN103897937A (en) | 2014-04-11 | 2014-04-11 | Fresh pea yellow wine |
Publications (1)
| Publication Number | Publication Date |
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| CN103897937A true CN103897937A (en) | 2014-07-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410161703.2A Pending CN103897937A (en) | 2014-04-11 | 2014-04-11 | Fresh pea yellow wine |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101818111A (en) * | 2009-02-27 | 2010-09-01 | 刘锡磊 | Method for producing turbid and scented distilled spirit |
| 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 |
| CN102146329A (en) * | 2011-01-20 | 2011-08-10 | 淮阴师范学院 | Brewage method of dry peach red sweet corn wine |
| KR101197339B1 (en) * | 2005-12-29 | 2012-11-05 | 롯데칠성음료주식회사 | Method for preparing a sparkling liquor using defatted pulses |
| CN103484289A (en) * | 2013-08-26 | 2014-01-01 | 福建师范大学 | Preparation method of red rice cake for brewing red rice yellow wine |
-
2014
- 2014-04-11 CN CN201410161703.2A patent/CN103897937A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101197339B1 (en) * | 2005-12-29 | 2012-11-05 | 롯데칠성음료주식회사 | Method for preparing a sparkling liquor using defatted pulses |
| CN101818111A (en) * | 2009-02-27 | 2010-09-01 | 刘锡磊 | Method for producing turbid and scented distilled spirit |
| 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 |
| CN102146329A (en) * | 2011-01-20 | 2011-08-10 | 淮阴师范学院 | Brewage method of dry peach red sweet corn wine |
| CN103484289A (en) * | 2013-08-26 | 2014-01-01 | 福建师范大学 | Preparation method of red rice cake for brewing red rice yellow wine |
Non-Patent Citations (2)
| Title |
|---|
| 于新，等: "《果蔬加工技术》", 31 March 2011, article "果蔬原料基本特性", pages: 13 * |
| 赵金海: "《酿造工艺 下》", 12 January 2006, article "传统黄酒的酿造", pages: 155-160 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140702 |
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| RJ01 | Rejection of invention patent application after publication |