CN104194990B - Low sweet type Hakka yellow rice wine brewing method - Google Patents
Low sweet type Hakka yellow rice wine brewing method Download PDFInfo
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- CN104194990B CN104194990B CN201310233429.0A CN201310233429A CN104194990B CN 104194990 B CN104194990 B CN 104194990B CN 201310233429 A CN201310233429 A CN 201310233429A CN 104194990 B CN104194990 B CN 104194990B
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Abstract
The invention discloses low sweet type Hakka yellow rice wine brewing method, comprise the following steps: 1) rice dipping; 2) rice is drenched; 3) steamed rice; 4) meal is drenched; 5) mixed song powder; 6) diastatic fermentation; 7) secondary fermentation, makes the ripe flavouring of wine; 8) squeezing and clarification; 9) wine sterilization is decocted; 10) ageing.The yellow rice wine that technical scheme of the present invention and Hakka dwelling are brewageed is all the yellow rice wine of sweet type, the Hakka yellow rice wine of low sweet type that what this method was brewageed is, the style of the traditional Hakka yellow rice wine of the Hakka yellow rice wine reservation of low sweet type, fragrance alcohol and pleasant, in mouthfeel soft defecate refreshing, reduce production cost, cater to the custom that modern's health is drunk.
Description
Technical field
The present invention relates to the technical field of brewing yellow rice wine, is low sweet type Hakka yellow rice wine brewing method specifically.
Background technology
Yellow rice wine has abundant nutritive value, pharmaceutical use and health-care effect, enjoys the favor of people.The traditional fermentation technique of existing yellow rice wine, mainly comprises series of steps: rice dipping; Steamed rice; Add yeast for brewing rice wine and mix thoroughly; Nest ferments; Rice is added and wheat koji ferments further in ceramic vat; Ferment after fermentor tank; Squeezing; Boil wine sterilization; Ageing.This traditional fermentation technique, yellow rice wine base wine wine degree is lower, and the taste of yellow rice wine is general, does not have flavour.
Summary of the invention
The object of this invention is to provide a kind of low sweet type, cost is low, the low sweet type Hakka yellow rice wine brewing method of unique the Hakkas local flavor.
The present invention is achieved through the following technical solutions.
A kind of low sweet type Hakka yellow rice wine brewing method, comprises the following steps:
1) rice dipping, to add water in the bucket installing glutinous rice and chaff of cracking rice is removed clean, summer and autumn rice dipping time 10 ~ 14h, winter-spring season 12 ~ 24h;
2) drench rice, rice dipping clear water described in step 1) is rinsed, be flushed to water muddy clearly and not till, water more than drip-dry;
3) steamed rice, by step 2) described in rice pour that upper in rice steamer bucket vapour is vexed is steamed into meal into, rice grain is inside and outside consistent, without the raw heart;
4) drench meal, by the cold water shower cooling of the meal described in step 3), the more remaining water of meal is drenched in drip-dry;
5) mixed song powder, pours into drench the meal well described in step 4) on mixed song powder platform, first meal is turned for several times, make meal temperature reach balance, be more evenly sprinkled into bent powder, and turn evenly;
6) meal described in step 5) is poured in cylinder by diastatic fermentation, a meal nest hole is dug in meal cylinder central authorities again with instrument, thermometer is inserted at the middle part of meal, measure the temperature after lower cylinder and carry out heat insulation work, after wherein playing cylinder, temperature controls at 28 ~ 30 DEG C, lower cylinder 12 ~ 24h, rice grain starts to soften, the primary fermentation phase starts, now start the change paying special attention to temperature, temperature controls within 37 DEG C, must not more than 38 DEG C, to carry out in the meantime turning over unstrained spirits, turning over unstrained spirits turns over to surrounding by middle wine unstrained spirits exactly, center is made to become a pothole, lower cylinder 24 ~ 48h, light pressure meal face is just like sinking, bubble is excessive, leave the vestige of indentation, wine liquid is there is at the bottom of pothole, temperature is raised to 35 ~ 37 DEG C, wine unstrained spirits has wine flavour, at this moment use water when brewageing is added, stir, seal,
7) secondary fermentation, makes the ripe flavouring of wine;
8) squeezing and clarification, separate the pure mellow wine of wine unstrained spirits and grain with separation sieve, get pure mellow wine in cask deposit, and wine is got in poor unstrained spirits squeezing machine squeezing, and squeezing wine and pure mellow wine is mixed in same bucket, stirs, staticly settles;
9) wine sterilization is decocted, the wine liquid suction of the top clear described in step 8) is decocted in fat, if carry out preheating, temperature more than 65 DEG C, must not will be decocted wine temperature and rise to 90 ~ 98 DEG C, and after temperature maintenance 4 ~ 5h, then it is allowed naturally to lower the temperature slightly, wherein wine liquid temp will ensure, more than 65 DEG C, to be finally extracted in hold tank, to add a cover mudding;
10) ageing.
The wine of ageing described in step 10) carried out blend, filter, filling, sterilization, package test warehouse-in.
In step 3) steamed rice, be poured into by rice to take off flat in rice steamer bucket, after steam all appears rice and flour, then pour a square-bottomed bamboo basket rice into, successively feed in raw material, vapour last layer adds one deck rice, so for several times to reinforced complete, covers Zeng Gai, after upper vapour 25 ~ 35min, first time drying.After going up vapour vexed steaming 30min again, wherein, the water yield is 25% ~ 40% of material quantity to carry out turning while rice steamer turns rice grain water-sprinkling again, and vexed steaming 40 ~ 60min after upper vapour, needs to open water discharge valve at every turn and unnecessary water is drained.
Step 4) drenches meal, is drag in bamboo basket by meal, uses cold water shower, and meal temperature is observed on shower limit, limit, and cold water consumption is depending on room temperature, and wherein meal kelvin relation after room temperature and trickle, sees the following form
| Room temperature/DEG C | Meal temperature after trickle/DEG C |
| 10—15 | 30—32 |
| 15—20 | 28—30 |
| 20—25 | 26—28 |
| More than 25 | Less than 28 |
Step 6) lunch nest hole is a U-shaped meal nest, and winter-spring season is smaller, hole diameter 18 ~ 23cm, and summer and autumn is a little large a little, diameter 24 ~ 28cm, and after nest is carried out, by meal face troweling, not make rice grain stay as degree, described pothole becomes a U-shaped hole.
The present invention compared with prior art has the following advantages.
1) yellow rice wine that Hakka dwelling is brewageed is all the yellow rice wine of sweet type, high pol, high wine degree.The Hakka yellow rice wine of low sweet type that what this method was brewageed is, low pol, low wine degree.Arbitrarily spot-check three batches aborning and carry out physical and chemical index detection, data are as follows:
From above-mentioned, it is low that the low sweet type Hakka yellow rice wine of the application has pol, and alcoholic strength is low, thus remains the style of traditional Hakka yellow rice wine, fragrance alcohol and pleasant, softly in mouthfeel defecates refreshing, long times of aftertaste.
2) production cost is reduced.
During the fermentation, traditional sweet type Hakka yellow rice wine needs the rice wine adding raw material 1.5 times, and low sweet type Hakka yellow rice wine adds brewing water in brewageing.Raw material 100 kilograms calculating, traditional sweet type Hakka yellow rice wine needs the rice wine dropping into 150 kilograms more, calculates, need the production cost of increase by 900 yuan with 6 yuan of/jin of rice wine.
3) custom that modern's health is drunk has been catered to.
Embodiment
Below low sugar Hakka yellow rice wine brewing method of the present invention is described in further detail.
The low sweet type Hakka yellow rice wine brewing method of the present invention, comprises following schemes:
Glutinous rice → rice dipping → pouring rice → steamed rice → pouring meal → mixed song powder → diastatic fermentation → secondary fermentation → squeeze with clarify → decoct wine sterilization → send laboratory inspection → ageing → blend → send laboratory inspection → filtration → filling → sterilization → package test to put in storage.
Comprise following concrete steps:
1) rice dipping, adds water exactly in the bucket installing glutinous rice and also chaff of cracking rice is removed clean.Rice dipping time general summer and autumn 10-14h, winter-spring season 12-24h, determines according to different varieties glutinous rice water-intake rate, and rice dipping standard is that the grain of rice absorbs water the heart, can pulverize as degree to point sth. made by twisting.
2) drench rice, rice dipping is dragged in bamboo basket, with clear water rinse, a meter square-bottomed bamboo basket is suitably shaken on flushing limit, limit, be flushed to water muddy clearly and not till, water more than drip-dry.
3) rice is poured into and is taken off flat in rice steamer bucket by steamed rice, and after steam all appears rice and flour, then pour a square-bottomed bamboo basket rice into, successively feed in raw material, vapour last layer adds one deck rice, so for several times to reinforced complete, covers Zeng Gai, after upper vapour 30min, first time drying.After going up vapour vexed steaming 30min again, to carry out turning while rice steamer turns rice grain water-sprinkling (water yield is about 30% of material quantity) again, vexed steaming 50min after upper vapour.All need to open water discharge valve unnecessary water is drained at every turn.The quality standard of meal is that rice grain is evenly well-done, high resilience, soft and not rotten, pinches meal with hand, inside and outside unanimously, without the raw heart.
4) drench meal, dragged for by meal in bamboo basket, use cold water shower, meal temperature is observed on shower limit, limit, and cold water consumption is depending on room temperature.As far as possible the remaining water of meal is drenched in drip-dry, prevents traction excess moisture and is unfavorable for the growth and breeding of rhizopus.Meal kelvin relation after room temperature and trickle, in table 1.
Meal kelvin relation after table 1 room temperature and trickle
| Room temperature/DEG C | Meal temperature after trickle/DEG C |
| 10—15 | 30—32 |
| 15—20 | 28—30 |
| 20—25 | 26—28 |
| More than 25 | Less than 28 |
5) mixed song powder, pours into drench the meal well on mixed song powder platform, first meal is turned for several times, reach balance, be more evenly sprinkled into a certain amount of bent powder, and mix evenly with handspring with potluck temperature.Wherein bent powder refers to the distiller's yeast that semi-sweet Hakka yellow rice wine is special.
6) diastatic fermentation, meal to be poured in cylinder (when every cylinder amount of pouring meal into must ensure fermentation, top temperature is in specialized range), a u shape meal nest is dug in meal cylinder central authorities again with instrument, winter-spring season is smaller, and hole diameter is about 20cm, and summer and autumn is a little large a little, diameter about 25cm, after nest is carried out, with hand by meal face troweling gently, stay as degree not make rice grain.Broom removes the rice grain be bonded on casing wall.In the middle part of meal, insert thermometer, measure the product temperature after lower cylinder, build cylinder cap, winter will carry out heat insulation work.After lower cylinder, the temperature control of nest product is at 28-30 DEG C.Wherein product temperature refers in brewing process, the temperature of raw material inside.
Lower cylinder 12-24h, rice grain starts to soften, the primary fermentation phase, now starts the change paying special attention to product temperature, and product temperature control, must not more than 38 DEG C within 37 DEG C.To carry out in the meantime turning over unstrained spirits.Turning over unstrained spirits is turn over to surrounding with hand by middle wine unstrained spirits, makes center become a brood of U-shaped hole.Turn over unstrained spirits without time rule.
Lower cylinder 24-48h, seemingly there is the globule on rice grain surface, and with have gentle hands pressure meal face just like sinking, bubble is excessive, stays and refers to recessed vestige, and now whole rice grain has softened occur wine liquid at the bottom of nest, and product temperature rise is the highest to 35-37 DEG C.Treat that all softening, pinching with hand one appears in wine unstrained spirits, wine liquid can flow out smoothly from webs, then takes this wine unstrained spirits to take a smell, and has obvious wine flavour.At this moment add the brewing water of material quantity 1.5 times, stir, seal.
7) secondary fermentation, this is the secondary fermentation phase, mainly makes the ripe flavouring of wine.Now product temperature changes with natural temperature.Secondary fermentation can test the indices such as leavening temperature, alcoholic strength, total reducing sugar, total acid in every four days.
8) squeezing and clarification, separate the pure mellow wine of wine unstrained spirits and grain with separation sieve, get pure mellow wine in cask deposit, and poor unstrained spirits can get wine with squeezing machine squeezing.Squeezing wine and pure mellow wine are mixed in same bucket, stir
Evenly, 2-3d is staticly settled.Wherein poor unstrained spirits just refers to vinasse.
9) decoct wine sterilization, the wine liquid suction of top clear decocted in fat, if having steam to carry out preheating enter bucket with pipeline simultaneously, temperature must not more than 65 DEG C.Decoct wine temperature and rise to 95 DEG C, after this temperature keeps 4-5h, heating can be stopped, allowing it naturally lower the temperature (wine liquid temp will ensure more than 65 DEG C) slightly, in this process, extract 500mL immediately send laboratory inspection.Indices should meet inner quality standard.Wine liquid after qualified after testing (wine liquid temp will more than 65 DEG C) is extracted in hold tank, adds a cover mudding.
10) ageing, generally decides the ageing time according to the location of wine.
Claims (5)
1. a low sweet type Hakka yellow rice wine brewing method, comprises the following steps:
1) rice dipping, to add water in the bucket installing glutinous rice and chaff of cracking rice is removed clean, summer and autumn rice dipping time 10 ~ 14h, winter-spring season 12 ~ 24h;
2) drench rice, by step 1) described rice dipping clear water rinses, be flushed to water muddy clearly and not till, water more than drip-dry;
3) steamed rice, by step 2) described in rice pour that upper in rice steamer bucket vapour is vexed is steamed into meal into, rice grain is inside and outside consistent, without the raw heart;
4) drench meal, by step 3) described in the cooling of meal cold water shower, the more remaining water of meal is drenched in drip-dry;
5) mixed song powder, step 4) meal after described pouring is good pours on mixed song powder platform, and first meal is turned for several times, make meal temperature reach balance, be more evenly sprinkled into bent powder, and turn evenly;
6) diastatic fermentation is by step 5) described in meal pour in cylinder, a meal nest hole is dug in meal cylinder central authorities again with instrument, thermometer is inserted at the middle part of meal, measure the temperature after lower cylinder and carry out heat insulation work, after wherein playing cylinder, product Wen Wendu controls at 28 ~ 30 DEG C, product temperature refers in brewing process, the temperature of raw material inside
Lower cylinder 12 ~ 24h, rice grain starts to soften, the primary fermentation phase, now starts the change paying special attention to temperature, product Wen Wendu controls within 37 DEG C, must not, more than 38 DEG C, will carry out in the meantime turning over unstrained spirits, turning over unstrained spirits turns over to surrounding by middle wine unstrained spirits exactly, makes center become a pothole
Lower cylinder 24 ~ 48h, light pressure meal face is just like sinking, and bubble is excessive, leaves the vestige of indentation, occurs wine liquid at the bottom of pothole, and product Wen Wendu is raised to 35 ~ 37 DEG C, and wine unstrained spirits has wine flavour, at this moment add when brewageing with water, stir, seal;
7) secondary fermentation, makes the ripe flavouring of wine;
8) squeezing and clarification, separate the pure mellow wine of wine unstrained spirits and grain with separation sieve, get pure mellow wine in cask deposit, and wine is got in poor unstrained spirits squeezing machine squeezing, and squeezing wine and pure mellow wine is mixed in same bucket, stirs, staticly settles;
9) wine sterilization is decocted, by step 8) described in the wine liquid suction of top clear decoct in fat, if carry out preheating, temperature more than 65 DEG C, must not will be decocted wine temperature and rise to 90 ~ 98 DEG C, and after temperature maintenance 4 ~ 5h, then it is allowed naturally to lower the temperature slightly, wherein wine liquid temp will ensure, more than 65 DEG C, to be finally extracted in hold tank, to add a cover mudding;
10) ageing.
2. low sweet type Hakka yellow rice wine is brewageed according to claim 1, it is characterized in that: by step 10) wine of described ageing carries out blending, filters, filling, sterilization, package test warehouse-in.
3. low sweet type Hakka yellow rice wine is brewageed according to claim 1, it is characterized in that: step 3) in steamed rice, be rice is poured into take off flat in rice steamer bucket, after steam all appears rice and flour, then pour a square-bottomed bamboo basket rice into, successively feed in raw material, vapour last layer adds one deck rice, so for several times to reinforced complete, covers Zeng Gai, after upper vapour 25 ~ 35min, water-sprinkling for the first time; After going up vapour vexed steaming 30min again, wherein, the water yield is 25% ~ 40% of material quantity to carry out turning while rice steamer turns rice grain water-sprinkling again, and vexed steaming 40 ~ 60min after upper vapour, needs to open water discharge valve at every turn and unnecessary water is drained.
4. low sugar Hakka yellow rice wine is brewageed according to claim 1, it is characterized in that: step 4) drench meal, be drag in bamboo basket by meal, use cold water shower, meal temperature is observed on shower limit, limit, and cold water consumption is depending on room temperature, and wherein meal kelvin relation after room temperature and trickle, sees the following form
。
5. low sweet type Hakka yellow rice wine is brewageed according to claim 1, it is characterized in that: step 6) lunch nest hole is a U-shaped meal nest, winter-spring season is smaller, hole diameter 18 ~ 23cm, summer and autumn is a little large a little, diameter 24 ~ 28cm, after nest is carried out, by meal face troweling, not make rice grain stay as degree, described pothole becomes a U-shaped hole.
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| CN104531452B (en) * | 2014-12-30 | 2015-12-02 | 广东富家酒实业有限公司 | The Hakkas's winter wine brewage technology |
| CN104974904A (en) * | 2015-07-10 | 2015-10-14 | 宜州市德胜红兰酒业有限责任公司 | Brewing method of spodiopogon cotulifer wine |
| CN106544215A (en) * | 2016-10-26 | 2017-03-29 | 刘炳兴 | A kind of manufacture method of Hakka yellow rice wine |
| CN107502507B (en) * | 2017-09-13 | 2020-09-01 | 福建沉缸酒酿造有限公司 | Healthy semi-dry red yeast rice yellow wine and brewing method thereof |
| CN110358650A (en) * | 2018-04-03 | 2019-10-22 | 房县野人泉酒业有限公司 | A kind of Fang County's yellow rice wine method of making liquor based on distribution fermentation |
| CN108315141A (en) * | 2018-04-04 | 2018-07-24 | 陈伟 | A kind of Ai Xiang the Hakkas ma's wine and its brewing method |
| CN110616124A (en) * | 2019-11-14 | 2019-12-27 | 红河元阳梯田云科技股份有限公司 | Brewing process of plateau red rice yellow wine |
| CN112553028A (en) * | 2020-12-16 | 2021-03-26 | 广东三友酿酒股份有限公司 | Production process for brewing hispid fig wine |
| CN114214145B (en) * | 2021-12-02 | 2023-05-26 | 仲恺农业工程学院 | Low-sugar Hakka yellow wine and preparation method thereof |
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| CN100357421C (en) * | 2005-03-28 | 2007-12-26 | 周卫芳 | Technique for preparing low sugar Huadiao wine |
| CN100564508C (en) * | 2007-03-08 | 2009-12-02 | 湖南胜景山河生物科技股份有限公司 | The production method of one polypeptide yellow |
| CN102533498A (en) * | 2011-12-23 | 2012-07-04 | 哈尔滨商业大学 | Rice bran protein active peptide health-care rice wine and preparation method thereof |
| CN103060149B (en) * | 2012-12-31 | 2014-07-09 | 仲恺农业工程学院 | Isomaltooligosacharide Hakka mother wine and brewing technology thereof |
| CN103074191B (en) * | 2013-01-21 | 2014-08-20 | 仲恺农业工程学院 | Low-ethyl carbamate Hakka mother wine and production method thereof |
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Inventor after: Hou Jiajia Inventor after: Zhang Cong Inventor after: Cao Ganlin Inventor after: Yu Daohua Inventor before: Hou Jiajia Inventor before: Zhang Cong Inventor before: Cao Ganlin Inventor before: Yu Daohua |
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