CN104611168A - Manufacturing method for scorch-aroma selenium-rich purple hybrid glutinous rice wine - Google Patents
Manufacturing method for scorch-aroma selenium-rich purple hybrid glutinous rice wine Download PDFInfo
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Abstract
A related manufacturing method for scorch-aroma selenium-rich purple hybrid glutinous rice wine comprises the following steps: selecting selenium-rich purple hybrid glutinous rice and common glutinous rice as raw materials according to the weight ratio of 3:1-3.5:1, airing the raw materials for 1 h-3 h and roasting; immersing the roasted raw materials for 3 h-5 h; boiling the immersed raw materials for 20 min-40 min; cooling the cooked raw materials to 30 DEG C-32 DEG C and draining water; weighting a wine starter accounting for 0.8%-1.0% by weight of the raw materials, grinding the wine starter and uniformly spreading into the drained raw materials, uniformly stirring, putting into a container and nesting; putting the container in an environment with the temperature of 30 DEG C-32 DEG C, performing saccharification fermentation for 48 h-50 h, so as to form a mixture of rice wine and wine lees; transferring the mixture subjected to saccharification fermentation to a room-temperature environment, standing for 24 h, and performing after-ripening fermentation; putting the mixture subjected to later-aging fermentation into a wine basket, squeezing at a pressure of 900 Pa-1000 Pa so as to separate rice wine and wine lees, precipitating squeezed-out rice wine for 8 h-10 h, and then putting in a wine jar and sealing.
Description
Technical field
The present invention relates to a kind of making method of rice wine, particularly the making method of a kind of burnt odor taste rich selenium purple hybridization glutinous rice rice wine.
Background technology
Selenium maintains one of biogenic trace element of human normal; the generation of energy exciting human immune globulin bletilla antibody; Cell protection film and karyomit(e); the structure and function of the macromole physiologically active substances such as protection Yeast Nucleic Acid, has and improves immunity of organisms, anti-ageing and anticancer effect.
Domestic and international research shows, purple rice has high medicinal efficacy and nutritive value, also has the record of " improving eyesight is invigorated blood circulation for enriching yin and nourishing kidney, strengthening spleen and warming liver " in Ming Dynasty's LI Shi-Zhen Compendium of Material Medica about purple rice.Known according to food inspection institute of Ministry of Commerce test analysis, the protein content of purple rice is most more than 10%, reach as high as 15.11%, on average exceed 30% ~ 50% than the protein content of wheat, corn and general rice, the aminoacids content of purple rice is higher than common rice by 20% ~ 40%.In addition, purple rice not only also containing anti-ageing materials such as abundant vitamin B group (VB1, VB2, VB6, Vpp etc.) and VE, but also contains the mineral elements such as abundant Ca, P, Fe, Zn, Cu.
Rich selenium purple Hybrid Rice rich trace elements selenium, have stronger restraining effect, and the generation of selenium to prevention primary hepatocarcinoma has obtained obvious effect to the growth of human body kinds of tumor cells.But rich selenium purple Hybrid Rice, mouthfeel of directly cooking difference, does not get consumer reception, and the rice wine led to that fermented, then give off a strong fragrance, comfortable taste, very popular.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of protein, sugar content low, acid, ethanol content is high, has medicinal efficacy and the making method of the burnt odor taste be of high nutritive value rich selenium purple hybridization glutinous rice rice wine.
For solving the problems of the technologies described above, the technical solution used in the present invention is: the making method of a kind of burnt odor taste rich selenium purple hybridization glutinous rice rice wine, it comprises the following steps: the making method of a kind of burnt odor taste rich selenium purple hybridization glutinous rice rice wine, it comprises the following steps: 1) select rice, choose rich selenium purple hybridization glutinous rice and common glutinous rice that weight ratio is 3:1 ~ 3.5:1 as raw material, eluriate for subsequent use; 2) roast, roast after the raw material airing 1h ~ 3h eluriated, Heating temperature when roasting is 230 DEG C ~ 290 DEG C, and roast times is 40s ~ 60s, roasts rear discharge; 3) rice dipping, soaks 3h ~ 5h by raw material in the clear water of 25 DEG C; 4) rice is steamed, by soaked material cooking 20min ~ 40min; 5) cool, the raw material after cooking is cooled to 30 DEG C ~ 32 DEG C, drains; 6) mixed song nest, takes distiller's yeast, and distiller's yeast add-on is 0.8% ~ 1.0% of raw material weight, is sprinkling upon in the raw material drained equably, puts into nest in the container of sterilizing in advance after uniform stirring after being pulverized by distiller's yeast; 7) diastatic fermentation, is placed on diastatic fermentation 48h ~ 50h in temperature 30 DEG C ~ 32 DEG C environment by the container that raw material and distiller's yeast are housed, form the mixture of rice wine and vinasse; 8) afterripening fermentation, under the mixture formed is transferred to room temperature environment, leaves standstill 24h, carries out afterripening fermentation after diastatic fermentation; 9) squeezing and finished product, loads in wine square-bottomed bamboo basket through the mixture that afterripening fermentation is good, adopts the pressure of 900Pa ~ 1000Pa to squeeze, and to make rice wine be separated with vinasse, loads in wine jar and seal up for safekeeping after squeezing rice wine is out precipitated 8h ~ 10h.
Described step 2) in raw material adopt rotary type flowing to roast device and roast.
Described step 6) in container be the glass pot of 1000ml; During nest, hole is in horn-like.
Described step 9) in sealing up for safekeeping of wine jar adopt leaf of bamboo wrapping altar mouth, then cover that earth forms hat type add the mode that sealing preserves.
The present invention is owing to adopting above technical scheme, its technique effect reached is: 1, because the present invention adopts Maillard reaction, caramelization, in reaction process, the content of protein and sugar significantly reduces, and the content of acid and alcohol significantly increases, therefore, utilize Maillard reaction, this feature of caramelization, effectively can improve making method and the local flavor of traditional rice wine, make sugared content reduction by 55% ~ 80% compared with traditional rice wine in the rice wine brewed, alcoholic strength improves 2 ~ 3 times, total acid content improves 0.5 ~ 1 times, in addition, also by produce a kind of uniqueness there is volatile burnt fragrance matter, thus make the mouthfeel of rice wine more mellow, fragrance is stronger, finally, deep impression can be left to human consumer, significantly improve its economic worth.2, because raw material of the present invention mainly selects rich selenium purple to hybridize glutinous rice, can not only provide human body contained necessary trace element-selenium, and, the mineral elements such as anti-ageing material and Ca, P, Fe, Zn, Cu such as rich in protein, amino acid, vitamin B group (VB1, VB2, VB6, Vpp etc.), VE can be provided, therefore, there is fabulous medicinal efficacy and nutritive value.3, adopt leaf of bamboo wrapping altar mouth because the present invention seals, then cover the mode adding sealing preservation that earth forms hat type, the leaf of bamboo is wrapped up, and the aroma of rice wine can be made stronger; Earth is sealed up, good airproof performance, preservation rice wine that can be more permanent.
Embodiment
Below in conjunction with the embodiment in the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one:
A making method for burnt odor taste rich selenium purple hybridization glutinous rice rice wine, comprises the following steps:
1) select rice, choose the rich selenium purple hybridization glutinous rice of 300g and the common glutinous rice of 100g, removal of sieving respectively is cracked rice and impurity, and eluriates to for subsequent use without obvious muddy water with clear water respectively.
2) roast, after the rich selenium purple eluriated is hybridized glutinous rice and common glutinous rice airing 2h, put into the rotation wing that rotary type flowing roasts device, contact with 100 DEG C of hot blast continuous uniforms to blowing up in the rotation wing, rich selenium purple hybridization glutinous rice and common glutinous rice are thoroughly mixed in the rotation wing and heating is expelled in container after roasting rapidly, Heating temperature when roasting is 250 DEG C, and roast times is 50s.Now, the micro-ash of rich selenium purple hybridization glutinous rice epidermis, common glutinous rice is sallow, burnt thick flavor.
3) rice dipping, soaks 5h by rich selenium purple hybridization glutinous rice and common glutinous rice in 25 DEG C of clear water.
4) steam rice, soaked rich selenium purple hybridization glutinous rice and common glutinous rice are put into steamer boiling 20min, until rice grain is well-done; Now, the grain of rice be steamed out is full, does not tie bulk, and hand is twisted with the fingers without the white heart, is 62% through measuring its water content.
5) cool, the rich selenium purple hybridization glutinous rice after cooking and the cold boiling water of common glutinous rice are cooled to 30 DEG C, drain.
6) mixed song nest, takes distiller's yeast 32g, is sprinkling upon in the rich selenium purple hybridization glutinous rice and common glutinous rice cooking and drain after being pulverized equably, then uniform stirring put into nest in the 1000ml glass pot of sterilizing in advance.During nest, hole is in horn-like, lower large little.
7) diastatic fermentation, is placed in temperature 30 DEG C of environment the 48h that ferments by glass pot.After measured, now, the total sugar content of the rice wine that rich selenium purple hybridization glutinous rice and common glutinous rice are formed after diastatic fermentation and vinasse mixture is 40g/L, and total acid content is 5.0%, and alcoholic strength is 2.5%.
8) afterripening fermentation, under the mixture of fermentation 48h is transferred to room temperature environment, leaves standstill 24h, carries out afterripening fermentation.After measured, now, the total sugar content of mixture is 30g/L, and total acid content is 3.6%, and alcoholic strength is 12%.Total sugar content reduces by 60% compared with traditional rice wine, and alcoholic strength increases 2 times, and total acid raises 1 times.Taste rice wine, not only have mouthfeel alcohol and, the feature such as aromatic flavour, but also there is obvious burnt odor taste.
9) squeezing and finished product, through step 8) mixture that ferments loads in wine square-bottomed bamboo basket, squeezes with the pressure of 900Pa, be separated with vinasse to make rice wine, load in wine jar after squeezing rice wine is out precipitated 8h, with leaf of bamboo wrapping altar mouth, then the sealing that adds covering earth formation hat type is preserved.
Embodiment two:
A making method for burnt odor taste rich selenium purple hybridization glutinous rice rice wine, comprises the following steps:
1) select rice, choose the rich selenium purple hybridization glutinous rice of 320g and the common glutinous rice of 100g, removal of sieving respectively is cracked rice and impurity, and eluriates to for subsequent use without obvious muddy water with clear water respectively.
2) roast, after the rich selenium purple eluriated is hybridized glutinous rice and common glutinous rice airing 3h, put into the rotation wing that rotary type flowing roasts device, contact with 100 DEG C of hot blast continuous uniforms to blowing up in the rotation wing, rich selenium purple hybridization glutinous rice and common glutinous rice are thoroughly mixed in the rotation wing and heating is expelled in container after roasting rapidly, Heating temperature when roasting is 290 DEG C, and roast times is 60s.Now, the micro-ash of rich selenium purple hybridization glutinous rice epidermis, common glutinous rice is sallow, burnt thick flavor.
3) rice dipping, soaks 4h by rich selenium purple hybridization glutinous rice and common glutinous rice in 25 DEG C of clear water.
4) steam rice, soaked rich selenium purple hybridization glutinous rice and common glutinous rice are put into steamer boiling 30min, until rice grain is well-done; Now, the grain of rice be steamed out is full, does not tie bulk, and hand is twisted with the fingers without the white heart, is 63% through measuring its water content.
5) cool, the rich selenium purple hybridization glutinous rice after cooking and the cold boiling water of common glutinous rice are cooled to 30 DEG C, drain.
6) mixed song nest, takes distiller's yeast 40g, is sprinkling upon in the rich selenium purple hybridization glutinous rice and common glutinous rice cooking and drain after being pulverized equably, then uniform stirring put into nest in the 1000ml glass pot of sterilizing in advance.During nest, hole is in horn-like, lower large little.
7) diastatic fermentation, is placed in temperature 30 DEG C of environment the 50h that ferments by glass pot.After measured, now, the total sugar content of the rice wine that rich selenium purple hybridization glutinous rice and common glutinous rice are formed after diastatic fermentation and vinasse mixture is 38g/L, and total acid content is 4.8%, and alcoholic strength is 2%.
8) afterripening fermentation, under the mixture of fermentation 50h is transferred to room temperature environment, leaves standstill 24h, carries out afterripening fermentation.After measured, now, the total sugar content of rice wine is 29g/L, and total acid content is 3.9%, and alcoholic strength is 12%.Total sugar content reduces by 58% compared with traditional rice wine, and alcoholic strength increases 2.5 times, and total acid raises 0.5 times.Taste rice wine, not only have mouthfeel alcohol and, the feature such as aromatic flavour, but also there is obvious burnt odor taste.
9) squeezing and finished product, through step 8) mixture that ferments loads in wine square-bottomed bamboo basket, squeeze with the pressure of 1000Pa, be separated with vinasse to make rice wine, load in wine jar after squeezing rice wine is out precipitated 10h, with leaf of bamboo wrapping altar mouth, then cover that earth forms hat type add sealing, preserve.
Embodiment three:
A making method for burnt odor taste rich selenium purple hybridization glutinous rice rice wine, comprises the following steps:
1) select rice, choose the rich selenium purple hybridization glutinous rice of 350g and the common glutinous rice of 100g, removal of sieving respectively is cracked rice and impurity, and eluriates to for subsequent use without obvious muddy water with clear water respectively.
2) roast, after the rich selenium purple eluriated is hybridized glutinous rice and common glutinous rice airing 1h, put into the rotation wing that rotary type flowing roasts device, contact with 80 DEG C of hot blast continuous uniforms to blowing up in the rotation wing, rich selenium purple hybridization glutinous rice and common glutinous rice are thoroughly mixed in the rotation wing and heating is expelled in container after roasting rapidly, Heating temperature when roasting is 230 DEG C, and roast times is 40s.Now, the micro-ash of rich selenium purple hybridization glutinous rice epidermis, common glutinous rice is sallow, burnt thick flavor.
3) rice dipping, soaks 3h by rich selenium purple hybridization glutinous rice and common glutinous rice in 25 DEG C of clear water.
4) steam rice, soaked rich selenium purple hybridization glutinous rice and common glutinous rice are put into steamer boiling 25min, until rice grain is well-done; Now, the grain of rice be steamed out is full, does not tie bulk, and hand is twisted with the fingers without the white heart, is 62% through measuring its water content.
5) cool, the rich selenium purple hybridization glutinous rice after cooking and the cold boiling water of common glutinous rice are cooled to 30 DEG C, drain.
6) mixed song nest, takes distiller's yeast 36g, is sprinkling upon in the rich selenium purple hybridization glutinous rice and common glutinous rice cooking and drain after being pulverized equably, then uniform stirring put into nest in the 1000ml glass pot of sterilizing in advance.During nest, hole is in horn-like, lower large little.
7) diastatic fermentation, is placed in temperature 30 DEG C of environment the 49h that ferments by glass pot.After measured, now, the total sugar content of the rice wine that rich selenium purple hybridization glutinous rice and common glutinous rice are formed after diastatic fermentation and vinasse mixture is 39g/L, and total acid content is 4.9%, and alcoholic strength is 2%.
8) afterripening fermentation, under the mixture of fermentation 49h is transferred to room temperature environment, leaves standstill 24h, carries out afterripening fermentation.After measured, now, the total sugar content of rice wine is 29g/L, and total acid content is 3.7%, and alcoholic strength is 12%.The content of total reducing sugar reduces by 70% compared with traditional rice wine, and alcoholic strength increases 2 times, and total acid raises 1 times.Taste rice wine, not only have mouthfeel alcohol and, the feature such as aromatic flavour, but also there is obvious burnt odor taste.
9) squeezing and finished product, through step 8) mixture that ferments loads in wine square-bottomed bamboo basket, squeezes with the pressure of 950Pa, to make rice wine be separated with vinasse, load in wine jar after squeezing rice wine is out precipitated 9h, with leaf of bamboo wrapping altar mouth, what cover earth formation hat type again adds sealing, preserves.
Above-mentioned embodiment is intended to illustrate that the present invention can be professional and technical personnel in the field and realizes or use; modifying to above-mentioned embodiment will be apparent for those skilled in the art; therefore the present invention includes but be not limited to above-mentioned embodiment; any these claims or specification sheets of meeting describes; meet and principle disclosed herein and novelty, the method for inventive features, technique, product, all fall within protection scope of the present invention.
Claims (5)
1. a making method for burnt odor taste rich selenium purple hybridization glutinous rice rice wine, it comprises the following steps:
1) select rice, choose rich selenium purple hybridization glutinous rice and common glutinous rice that weight ratio is 3:1 ~ 3.5:1 as raw material, eluriate for subsequent use;
2) roast, roast after the raw material airing 1h ~ 3h eluriated, Heating temperature when roasting is 230 DEG C ~ 290 DEG C, and roast times is 40s ~ 60s, roasts rear discharge;
3) rice dipping, soaks 3h ~ 5h by raw material in the clear water of 25 DEG C;
4) rice is steamed, by soaked material cooking 20min ~ 40min;
5) cool, the raw material after cooking is cooled to 30 DEG C ~ 32 DEG C, drains;
6) mixed song nest, takes distiller's yeast, and distiller's yeast add-on is 0.8% ~ 1.0% of raw material weight, is sprinkling upon in the raw material drained equably, puts into nest in the container of sterilizing in advance after uniform stirring after being pulverized by distiller's yeast;
7) diastatic fermentation, is placed on diastatic fermentation 48h ~ 50h in temperature 30 DEG C ~ 32 DEG C environment by the container that raw material and distiller's yeast are housed, form the mixture of rice wine and vinasse;
8) afterripening fermentation, under the mixture formed is transferred to room temperature environment, leaves standstill 24h, carries out afterripening fermentation after diastatic fermentation;
9) squeezing and finished product, loads in wine square-bottomed bamboo basket through the mixture that afterripening fermentation is good, adopts the pressure of 900Pa ~ 1000Pa to squeeze, and to make rice wine be separated with vinasse, loads in wine jar and seal up for safekeeping after squeezing rice wine is out precipitated 8h ~ 10h.
2. the making method of burnt odor taste as claimed in claim 1 rich selenium purple hybridization glutinous rice rice wine, is characterized in that: described step 2) in raw material adopt rotary type flowing to roast device to roast.
3. the making method of burnt odor taste as claimed in claim 1 rich selenium purple hybridization glutinous rice rice wine, is characterized in that: described step 6) in container be the glass pot of 1000ml; During nest, hole is in horn-like.
4. the making method of burnt odor taste as claimed in claim 2 rich selenium purple hybridization glutinous rice rice wine, is characterized in that: described step 6) in container be the glass pot of 1000ml; During nest, hole is in horn-like.
5. the making method of burnt odor taste as claimed in claim 1 or 2 or 3 or 4 rich selenium purple hybridization glutinous rice rice wine, is characterized in that: described step 9) in sealing up for safekeeping of wine jar adopt leaf of bamboo wrapping altar mouth, then cover that earth forms hat type add the mode that sealing preserves.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154286A (en) * | 2015-09-15 | 2015-12-16 | 陈晓军 | Pine pollen selenium-rich rice wine and brewing technology thereof |
| CN105176738A (en) * | 2015-09-16 | 2015-12-23 | 迟新军 | Making method of empyreumatic type wine |
| CN106350422A (en) * | 2016-08-30 | 2017-01-25 | 江永县盘王贡酒酒业有限公司 | Selenium-enriched rice wine and preparation method thereof |
| CN106434208A (en) * | 2016-10-14 | 2017-02-22 | 湖北工业大学 | Preparation method for producing selenium-enriched seedless cherry fruit wine through liquid-state fermentation |
| CN106906151A (en) * | 2017-03-27 | 2017-06-30 | 王春元 | The preparation method of one primary yeast |
| CN107574071A (en) * | 2017-09-22 | 2018-01-12 | 安徽菊泰滁菊草本科技有限公司 | A kind of brewing method of chrysanthemum wine |
| CN108395954A (en) * | 2018-05-22 | 2018-08-14 | 湖北工业大学 | A kind of more raw material rice wine and its brewing method |
| CN109055080A (en) * | 2018-06-25 | 2018-12-21 | 安徽省禾裕黄酒有限公司 | A kind of selenium-rich rice drinks yellow rice wine |
| CN110669609A (en) * | 2019-10-18 | 2020-01-10 | 株洲金饭碗米业有限公司 | Production process of selenium-rich rice wine |
| CN110760409A (en) * | 2019-11-28 | 2020-02-07 | 湖北工业大学 | Method for preparing burnt flavor liquor by solid-liquid combined fermentation |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154286A (en) * | 2015-09-15 | 2015-12-16 | 陈晓军 | Pine pollen selenium-rich rice wine and brewing technology thereof |
| CN105176738A (en) * | 2015-09-16 | 2015-12-23 | 迟新军 | Making method of empyreumatic type wine |
| CN106350422A (en) * | 2016-08-30 | 2017-01-25 | 江永县盘王贡酒酒业有限公司 | Selenium-enriched rice wine and preparation method thereof |
| CN106434208A (en) * | 2016-10-14 | 2017-02-22 | 湖北工业大学 | Preparation method for producing selenium-enriched seedless cherry fruit wine through liquid-state fermentation |
| CN106906151A (en) * | 2017-03-27 | 2017-06-30 | 王春元 | The preparation method of one primary yeast |
| CN106906151B (en) * | 2017-03-27 | 2020-05-05 | 王春元 | Preparation method of yeast |
| CN107574071A (en) * | 2017-09-22 | 2018-01-12 | 安徽菊泰滁菊草本科技有限公司 | A kind of brewing method of chrysanthemum wine |
| CN108395954A (en) * | 2018-05-22 | 2018-08-14 | 湖北工业大学 | A kind of more raw material rice wine and its brewing method |
| CN109055080A (en) * | 2018-06-25 | 2018-12-21 | 安徽省禾裕黄酒有限公司 | A kind of selenium-rich rice drinks yellow rice wine |
| CN110669609A (en) * | 2019-10-18 | 2020-01-10 | 株洲金饭碗米业有限公司 | Production process of selenium-rich rice wine |
| CN110760409A (en) * | 2019-11-28 | 2020-02-07 | 湖北工业大学 | Method for preparing burnt flavor liquor by solid-liquid combined fermentation |
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| CN104611168B (en) | 2016-08-24 |
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