CN103992921A - Unpolished rice germ wine and production process thereof - Google Patents
Unpolished rice germ wine and production process thereof Download PDFInfo
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- CN103992921A CN103992921A CN201410221776.6A CN201410221776A CN103992921A CN 103992921 A CN103992921 A CN 103992921A CN 201410221776 A CN201410221776 A CN 201410221776A CN 103992921 A CN103992921 A CN 103992921A
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Abstract
The invention discloses unpolished rice germ wine and a production process thereof, and belongs to wine-brewing food processing technologies. The unpolished rice germ wine is formed by soaking unpolished sticky rice, germing, stewing, cooling, inoculating, bacteria-culture saccharifying, fermenting, squeezing and filtering, performing wine burning, performing jar sealing, aging, blending, filtering, filling, sterilizing and cooling. The unpolished rice germ wine disclosed by the invention has thick sticky rice wine flavor and higher gamma-aminobutyric acid content.
Description
Technical field
The invention belongs to wine brewing based food processing technology class, more specifically to a kind of brown rice germ wine and production technique thereof.
Background technology
Along with the arriving of aging society, people improve day by day to healthy demand.The various nutritive ingredients that brown rice contains rice, sprout brown rice is rich in calms the nerves and anti-ageing composition gamma-aminobutyric acid.Yellow rice wine is the history that China has more than one thousand years, is a kind of generally acknowledged health preserving wine.Yellow rice wine in the market is mainly aided with other raw material with traditional glutinous rice, rice etc. and is made, and it is blank that the production technology of the health preserving wine that is rich in gamma-aminobutyric acid that the brown rice germ of take is raw material production still belongs at home.
Summary of the invention
The object of the present invention is to provide a kind of health preserving wine and production technique thereof that is rich in gamma-aminobutyric acid.To fill up the type product and technology blank at home; This technique be take germination Rough glutinous rice as main raw material, and technological process is simple, low cost product.Another object of the present invention is the deep process technology problem that solves large paddy grain, for the comprehensive deep processing of paddy grain provides technical support.
The invention provides a kind of brown rice germ wine, it is pale yellow to light brown liquid that this wine is, alcoholic strength 8-20%vol, total acid 3-8g/L, total reducing sugar 40-100g/L, amino nitrogen is more than or equal to 0.35g/L, gamma-aminobutyric acid is more than or equal to 100mg/L, has strong glutinous rice wine local flavor.
The present invention also provides the production technique of this wine, and this technique comprises flow process and the main points of following order: described technical process (being followed successively by following technique): raw material → immersion → germination → boiling → cooling → inoculation → culture saccharification → fermentation → squeeze and filter → boil wine → envelope altar → ageing → blend → filter → filling → sterilization → cooling.
Technology point:
(1) raw material: fresh Rough glutinous rice;
(2) soak: after rinsing with clear water, at 20～28 ℃, with clear water, soak 4～6 hours,
(3) germinate: at 30～35 ℃, make grain of rice rudiment 12～24 hours, every 8～12 hours, change one time clear water;
(4) boiling: 100 ℃, 60～120 minutes;
(5) cooling: street pedlar is cooling, to 35 ℃;
(6) inoculation: by raw material weight, add distiller's yeast 0.3-0.5kg/kg raw material, mix thoroughly;
(7) cylinder that falls: take V-type nest, and spread distiller's yeast 0.1kg/kg raw material at surface uniform;
(8) culture saccharification: 30-35 ℃, 24-36 hour;
(9) fermentation: press 50k water/100kg raw material, add water by fermentation, control temperature 30-35 ℃, time 72-96 hour;
(10) with wine: add 50%vol rice wine, fermented liquid wine degree is adjusted to 18-20%vol;
(11) after-ripening: 30 days, temperature was less than or equal to 30 ℃;
(12) boil wine: 70 ℃, 15 minutes;
(13) envelope altar: seal while hot altar;
(14) ageing: 60 days;
(15) blend: by semi-sweet yellow rice wine national standard, blend.
The present invention, compared to prior art, has following features:
(1) take and germinate Rough glutinous rice as raw material, product is rich in gamma-aminobutyric acid;
(2) between latter stage of ripening, with wine, prevent from becoming sour, be adapted at subtropical zone and produce;
(3) can be used as middle-aged and old health beauty treatment products drinks;
(4) technological process is simple, low cost product.
Embodiment
By specific examples of the present invention given below, can further understand the present invention, but they not limitation of the invention.
Except as otherwise noted, percentage ratio of the present invention is weight percentage.
Example 1:
A brown rice germ wine, its preparation technology comprises technical process and technology point:
Technical process:
Raw material → immersion → germination → boiling → cooling → inoculation → culture saccharification → fermentation → squeeze and filter → boil wine → envelope altar → ageing → blend → filter → filling → sterilization → cooling.
Technology point:
(1) raw material: fresh Rough glutinous rice;
(2) soak: after rinsing with clear water, at 20 ℃, with clear water, soak 6 hours,
(3) germinate: at 30 ℃, make grain of rice rudiment 20 hours, every 8 hours, change one time clear water;
(4) boiling: 100 ℃, 90 minutes;
(5) cooling: street pedlar is cooling, to 35 ℃;
(6) inoculation: by raw material weight, add distiller's yeast 0.5kg/kg raw material, mix thoroughly;
(7) cylinder that falls: take V-type nest, and spread distiller's yeast 0.1kg/kg raw material at surface uniform;
(8) culture saccharification: 33 ℃, 30 hours;
(9) fermentation: press 50k water/100kg raw material, add water by fermentation, control 33 ℃ of temperature, 80 hours time;
(10) with wine: add 50%vol rice wine, fermented liquid wine degree is adjusted to 20%vol;
(11) after-ripening: 30 days, temperature was at 28 ℃;
(12) boil wine: 70 ℃, 15 minutes;
(13) envelope altar: seal while hot altar;
(14) ageing: 60 days;
(15) blend: by semi-sweet yellow rice wine national standard, blend.
Products obtained therefrom: be pale yellow to light brown liquid, alcoholic strength 13%vol, total acid 5g/L, total reducing sugar 100g/L, amino nitrogen 0.4g/L, gamma-aminobutyric acid 210mg/L, has strong sticky rice wine local flavor.
Example 2
A brown rice germ wine, its preparation technology comprises technical process and technology point:
Technical process:
Raw material → immersion → germination → boiling → cooling → inoculation → culture saccharification → fermentation → squeeze and filter → boil wine → envelope altar → ageing → blend → filter → filling → sterilization → cooling.
Technology point:
(1) raw material: fresh Rough glutinous rice;
(2) soak: after rinsing with clear water, at 25 ℃, with clear water, soak 5 hours,
(3) germinate: at 35 ℃, make grain of rice rudiment 12 hours, every 8 hours, change one time clear water;
(4) boiling: 100 ℃, 90 minutes;
(5) cooling: street pedlar is cooling, to 35 ℃;
(6) inoculation: by raw material weight, add distiller's yeast 0.3kg/kg raw material, mix thoroughly;
(7) cylinder that falls: take V-type nest, and spread a small amount of distiller's yeast at surface uniform;
(8) culture saccharification: 30 ℃, 30 hours;
(9) fermentation: press 50k water/100kg raw material, add water by fermentation, control 30 ℃ of temperature, 96 hours time;
(10) with wine: add 50%vol rice wine, fermented liquid wine degree is adjusted to 20%vol;
(11) after-ripening: 30 days, temperature was at 25 ℃;
(12) boil wine: 70 ℃, 15 minutes;
(13) envelope altar: seal while hot altar;
(14) ageing: 60 days;
(15) blend: by semi-sweet yellow rice wine and sweet rice wine national standard, blend.
Be pale yellow to light brown liquid, alcoholic strength 16%vol, total acid 4.5g/L, total reducing sugar 90g/L, amino nitrogen 0.38g/L, gamma-aminobutyric acid 180mg/L, has strong sticky rice wine local flavor.
Claims (2)
1. a brown rice germ wine, alcoholic strength 8-20%vol, total acid 3-8g/L, total reducing sugar 50-200g/L, amino nitrogen is more than or equal to 0.35g/L, and gamma-aminobutyric acid is more than or equal to 100mg/L.
2. according to the production technique of the wine of brown rice germ described in claim 1, it is characterized in that comprising following technical process and technology point:
Described technical process is followed successively by: raw material, immersion, germination, boiling, cooling, inoculation, culture saccharification, fermentation, squeeze and filter, boil wine, Feng Tan, ageing, blend, filtration, filling, sterilization and cooling;
Described technology point is specially:
(1) raw material: fresh Rough glutinous rice;
(2) soak: after rinsing with clear water, at 20～28 ℃, with clear water, soak 4～6 hours,
(3) germinate: at 30～35 ℃, make grain of rice rudiment 12～24 hours, every 8～12 hours, change one time clear water;
(4) boiling: 100 ℃, 60～120 minutes;
(5) cooling: street pedlar is cooling, to 35 ℃;
(6) inoculation: by raw material weight, add distiller's yeast 0.3-0.5kg/kg raw material, mix thoroughly;
(7) cylinder that falls: take V-type nest, and at surface uniform distiller's yeast 0.1kg/kg raw material;
(8) culture saccharification: 30-35 ℃, 24-36 hour;
(9) fermentation: press 50k water/100kg raw material, add water by fermentation, control temperature 30-35 ℃, time 72-96 hour;
(10) with wine: add 50%vol rice wine, fermented liquid wine degree is adjusted to 18-20%vol;
(11) after-ripening: 30 days, temperature was less than or equal to 30 ℃;
(12) boil wine: 70 ℃, 15 minutes;
(13) envelope altar: seal while hot altar;
(14) ageing: 60 days;
(15) blend: by semi-sweet yellow rice wine national standard, blend.
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| CN201410221776.6A CN103992921A (en) | 2014-05-23 | 2014-05-23 | Unpolished rice germ wine and production process thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104745390A (en) * | 2015-04-01 | 2015-07-01 | 谢传桂 | Method for making wine by rice embryo buds |
| CN105567500A (en) * | 2016-03-08 | 2016-05-11 | 上海应用技术学院 | Preparation method of sprouting tartary buckwheat dense wine |
| CN107513476A (en) * | 2017-09-18 | 2017-12-26 | 福建沉缸酒酿造有限公司 | A kind of sweet yellow rice wine of health care half and its production technology |
| CN107760512A (en) * | 2017-10-23 | 2018-03-06 | 聊城大学 | A kind of preparation method of sprouted unpolished rice and glutinous rice mixing fermented glutinous rice |
| CN108384689A (en) * | 2018-05-23 | 2018-08-10 | 广东医科大学 | A kind of production method of seawater rice fermenting and producing high-content GABA health sweet rice wines |
| CN112899103A (en) * | 2021-04-25 | 2021-06-04 | 汪秋兰 | Production process of selenium-rich rice wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104745390A (en) * | 2015-04-01 | 2015-07-01 | 谢传桂 | Method for making wine by rice embryo buds |
| CN105567500A (en) * | 2016-03-08 | 2016-05-11 | 上海应用技术学院 | Preparation method of sprouting tartary buckwheat dense wine |
| CN105567500B (en) * | 2016-03-08 | 2018-08-28 | 上海应用技术学院 | A kind of preparation method for sprouting the thick wine of bitter buckwheat |
| CN107513476A (en) * | 2017-09-18 | 2017-12-26 | 福建沉缸酒酿造有限公司 | A kind of sweet yellow rice wine of health care half and its production technology |
| CN107760512A (en) * | 2017-10-23 | 2018-03-06 | 聊城大学 | A kind of preparation method of sprouted unpolished rice and glutinous rice mixing fermented glutinous rice |
| CN108384689A (en) * | 2018-05-23 | 2018-08-10 | 广东医科大学 | A kind of production method of seawater rice fermenting and producing high-content GABA health sweet rice wines |
| CN108384689B (en) * | 2018-05-23 | 2021-07-30 | 广东医科大学 | Production method for producing high-content GABA (gamma-aminobutyric acid) health-care sweet rice wine by fermenting seawater rice |
| CN112899103A (en) * | 2021-04-25 | 2021-06-04 | 汪秋兰 | Production process of selenium-rich rice wine |
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Application publication date: 20140820 |