CN104560497A - Wine brewing technology adopting rice - Google Patents

Abstract

The invention relates to a wine brewing technology adopting rice. According to the technology, raw materials including 100 parts of rice and 0.6-1.2 parts of distiller's yeast are added with water until the water level is higher than the rice by 20 cm, the rice is soaked for 10-16 hours, the thoroughly soaked rice is put into a steamer and steamed for three times, primarily steamed rice is poured out of the steamer and poured into a rice soaking tank filled with cold water, and water is added until the water level is higher than the rice; the rice well moisturized by water is put into the steamer again and steamed by big fire, in the first 45-60 minutes, the rice is steamed with a cover, and in the last half an hour, the rice is steamed without the cover; the rice is spread and cooled to the room temperature, distiller's yeast powder can be added and blended uniformly, and the amount of distiller's yeast is 0.6%-1.2% of the weight of rice; the rice well blended with yeast is stacked on a baking mat and scattered flat, the stacking thickness of rice is 12-15 cm, the rice is covered with the baking mat for preserving moisture, and the cultivation saccharification time is 24-36 hours in summer; the well saccharified fermented grains are put in a cylinder, 80%-90% of water is added, the cylinder is sealed by plastic cloth for longer than 6 days, distillation can be performed, and the fermentation time is 8-12 days. The wine brewing technology has the benefits that few nutritional ingredients are lost, pure natural grinding is adopted, no additive is added, and obtained wine tastes fragrant, is not sickly and has good taste and color.

Description

A kind of paddy brewing technology

Technical field

The present invention relates to making method field, be specifically related to a kind of paddy brewing technology.

Background technology

China is the native place of wine, is also the source region of spirits culture, is one of country of making wine in the world the earliest.Brewageing of wine, has quite long history in China.In China's development of civilization history of thousands of years, the development of wine and culture is synchronously carried out substantially.China's conventional brew major part is raw material with grain, such as white wine, yellow rice wine, Kaoliang spirit and cereal wine etc.Cereal wine is the ancient traditional wine kind of China, is take paddy as raw material, with purebred little song or traditional yeast for brewing rice wine for saccharifying ferment, through culture saccharification, in cylinder after fermentation, then through the wine of distillation.And people be accustomed to drinking white wine in recent years, few people had drunk cereal wine, so the making method of cereal wine also rests on original brewing method.

Summary of the invention

A kind of paddy brewing technology is the invention provides for the problems referred to above.

(1) add water 20 centimetres, dipped paddy face, and the leaching paddy time is about 10-16 hour, soaks after the heart, put de-soak paddy water until paddy, cleans with clear water;

(2) paddy soaked is loaded in rice steamer, steam 40 minutes after upper large vapour, take off the water covering and sprinkle in rice steamer into paddy weight 15%-20%, steam 30 minutes after circle vapour, sprinkle a water, then steam 30 minutes;

(3) just steamed paddy is gone out rice steamer and pour the bubble Gu Chizhong that cold water is housed into, make water cover cross paddy face, paddy skin cooling meat makes paddy point opening, and the profit water time is about 10-15 minute;

(4) reinstall in rice steamer by the paddy having moistened water, add big fire and steam again, front 45-60 minute adds a cover steaming, opens wide rear half an hour and steams;

(5) by paddy spreading for cooling steamed again to 35-37 DEG C, spreading for cooling, to room temperature, just can add distiller's yeast powder and mix thoroughly, is the 0.6%-1.2% of paddy weight by song amount; To mix bent grain pile on solarization pad, take off flat, the thickness that grain is stacked is 12-15 centimetre, and on grain, bedding one shines pad moisturizing, summer culture saccharification time 24-36 hour;

Loaded in cylinder by unstrained spirits material good for saccharification, add water 80%-90%, then with plastics fabric width cylinder ferment more than 6 days namely retortable, fermentation time is 8-12 days.

Beneficial effect of the present invention: transform in traditional technology, the pure and sweet silk floss of entrance is soft, and sense of taste is long, and wine body fragrance matter is coordinated, the not dry of drink, not top.

Embodiment

Material choice paddy 100 kilograms, 1 kilogram, distiller's yeast.

Leaching paddy: add water 20 centimetres, dipped paddy face, the leaching paddy time is about 10-16 hour.Soak after the heart until paddy, put de-soak paddy water, clean with clear water.

Parboiled rice: the paddy that soaks loaded in rice steamer, steam 40 minutes after upper large vapour, take off the water covering and sprinkle in rice steamer into paddy weight 15%-20%, allows grain water-swelling.Steam 30 minutes after circle vapour, sprinkle a water, then steam 30 minutes.Go out rice steamer soaked: just steamed paddy is gone out rice steamer and pour the bubble Gu Chizhong that cold water is housed into, make water cover cross paddy face, paddy skin cooling meat makes paddy point opening.The profit water time is about 10-15 minute.

Multiple steaming: the paddy having moistened water is reinstalled in rice steamer, adds big fire and steam again.Front 45-60 minute adds a cover steaming, opens wide rear half an hour and steams, and makes paddy receive sweat.

Spreading for cooling, mixed song: by paddy spreading for cooling steamed again to 35-37 DEG C, when spreading for cooling in summer is to room temperature, just can add distiller's yeast powder and mix thoroughly.With the 0.6%-1.2% that song amount is paddy weight.Purebred little song song amount is less, and traditional wine medicinal song amount is some more; Summer is less, and winter is some more.Culture saccharification: by mixing bent grain pile on solarization pad, take off flat, thickness summer that grain is stacked is 10-12 centimetre, and winter is 15-20 centimetre.On grain, bedding one shines pad moisturizing.The straw insulation that lid layer is clean also will be added winter in Cover Gasket.Summer culture saccharification time 20-24 hour, winter 26-48 hour.When grain surface covers with mycelia, fragrant and sweet, micro-band tart flavour, when the solarization pad bottom grain having a little humidity, the cylinder that should fall immediately ferments, in order to avoid time expand causes sugar to run off reduce the yield of liquor.

The cylinder that falls ferments: loaded in cylinder by unstrained spirits material good for saccharification, add water 80%-90%, then with plastics fabric width cylinder ferment more than 6 days namely retortable.Fermentation time, from culture saccharification about 7 days summer, winter cylinder the insulation such as surrounding straw, about 9-14 days.Distillation: the general not heads removal of cereal wine distillation, directly connect wine to 45 degree, multiple steaming of cooking poured into by tail wine.Usual 100 kilograms of paddy can go out 45 degree of cereal wine 50-53 kilogram.

Claims (1)

1. a paddy brewing technology, is characterized in that, raw material paddy 100 parts, distiller's yeast 0.6-1.2 part, and its technical matters is:

(1) add water 20 centimetres, dipped paddy face, and the leaching paddy time is about 10-16 hour, soaks after the heart, put de-soak paddy water until paddy, cleans with clear water;

(2) paddy soaked is loaded in rice steamer, steam 40 minutes after upper large vapour, take off the water covering and sprinkle in rice steamer into paddy weight 15%-20%, steam 30 minutes after circle vapour, sprinkle a water, then steam 30 minutes;

(3) just steamed paddy is gone out rice steamer and pour the bubble Gu Chizhong that cold water is housed into, make water cover cross paddy face, paddy skin cooling meat makes paddy point opening, and the profit water time is about 10-15 minute;

(4) reinstall in rice steamer by the paddy having moistened water, add big fire and steam again, front 45-60 minute adds a cover steaming, opens wide rear half an hour and steams;

(5) by paddy spreading for cooling steamed again to 35-37 DEG C, spreading for cooling, to room temperature, just can add distiller's yeast powder and mix thoroughly, is the 0.6%-1.2% of paddy weight by song amount; To mix bent grain pile on solarization pad, take off flat, the thickness that grain is stacked is 12-15 centimetre, and on grain, bedding one shines pad moisturizing, summer culture saccharification time 24-36 hour;

(6) loaded in cylinder by unstrained spirits material good for saccharification, add water 80%-90%, then with plastics fabric width cylinder ferment more than 6 days namely retortable, fermentation time is 8-12 days.