CN104611171A - Preparation method of ginger rice wine - Google Patents

Abstract

The invention discloses a preparation method of ginger rice wine. The preparation method comprises the following steps: proso millet, rice and glutinous rice are mixed to serve as the raw material, soaked separately until fully soaked, drained, subjected to steaming in a mixed manner and then mashed after steaming; amylase, glucoamylase and yeast for making hard liquor are added to prepare proso millet, rice and glutinous rice mixed grain stillage; then ginger juice is added to the mixed grain stillage for mixed fermentation; fermentation broth is purified and the like to obtain the ginger rice wine. The ginger rice wine has aroma and pungency of fermented wine and ginger, maintains nutritional value of rice, can prevent diseases and build body if drunk often, is nutritional, and is suitable for special groups such as the weak, the aged, people that should not drink wine and the like as well as common groups.

Description

The preparation method of ginger rice wine

Technical field

The invention belongs to drinks production field, be specifically related to a kind of preparation method of ginger rice wine.

Background technology

Along with improving constantly of standard of living, the quality of people to life has had new requirement, and in drinking, people start to pursue containing multiple nutrients composition and the nutriment wine being of value to HUMAN HEALTH, prolonging life.Now brewing grains white spirit commercially, major part adopts grain or fruit single fermentation, mostly be obtained after fermented distilled by grain, as CN103666932A discloses a kind of preparation method of rice wine, it take rice as raw material, and distiller's yeast is auxiliary material, make through gelatinization, diastatic fermentation, distil process, but above-mentioned its taste of rice wine with rice being raw material prepares is single, is difficult to satisfy the demands of consumers.

Summary of the invention

The present invention proposes a kind of preparation method of ginger rice wine, and it is in the selection of raw material, selects ginger, glutinous millet, glutinous rice, rice mixed fermentation, the nutrition of four is organically combined, thus makes ginger rice wine have unique nutrition.

Its technical solution comprises:

A preparation method for ginger rice wine, comprises the following steps successively:

A, choose a certain amount of ginger and squeezed the juice, collecting ginger juice for subsequent use;

B, screen a certain amount of glutinous millet, glutinous rice and rice, the weight ratio of three is followed successively by 4:2:1, glutinous millet, glutinous rice and rice is dipped to separately till soaking, and steam upper together for three after draining away the water, upper steaming temperature is 100 DEG C;

Add water in c, the mixture of glutinous millet, glutinous rice and rice that cooks to step b making beating, the add-on of water is 50 ﹪ of mixture weight, add amylase again, diastatic add-on is mixture weight 0.3 ﹪, and temperature is set as 90-100 DEG C of insulation 30min, start cooling, when temperature is reduced to 50-60 DEG C, add saccharifying enzyme, Daqu successively, 50-60 DEG C of insulation 4h must mix and close rice Zao, wherein, the add-on of saccharifying enzyme, Daqu is respectively 0.3 ﹪, 5 ﹪ of mixture weight;

D, prepare finished product ginger rice wine, it comprises step by step:

(1) prepare distiller's yeast, choose active dry yeast, and by it 28 DEG C of activation, obtain yeast activated liquid, this yeast activated liquid is seeded to middle Fa Jiao Zao with enlarged culturing, culture temperature is 28 DEG C, cultivates 24h and namely obtains distiller's yeast;

(2) ferment, mixed to ginger juice described in step a and the step c gained rice Zao that closes is mixed and ferments, the weight ratio of ginger juice and Hun He meter Zao is 1:4, then the distiller's yeast accessed wherein described in step (1) ferments, and fermenting process is followed successively by Primary Fermentation and two stages of secondary fermentation, main fermentation temperature is 20-25 DEG C, time is 10-15 days, then enters secondary fermentation after Primary Fermentation completes, and secondary fermentation temperature is 15-20 DEG C, time is 8-12 days, obtains fermented liquid;

(3) postorder process is carried out to step (2) gained fermented liquid, first carry out press filtration separation, ageing, clarification filtration, wine liquid must be clarified; Then carry out adjustment to clarification wine liquid to filter, obtain finished product ginger rice wine.

In step (3), adopt bentonite and the common clarification filtration of gelatin, gelatin, bentonite consumption are respectively 0.001%, 0.02% of fermented liquid weight, first add gelatin, after 8h, add bentonite again, clarify 7 days, bentonite and gelatin combine and can better process fermented liquid.

The ginger rice wine prepared by aforesaid method, its wine degree is 15.0% (v/v) left and right, total reducing sugar≤10g/L, total acid >=6.0g/L, volatile acid≤1.0g/L.

The present invention, in the selection of raw material, it is by the upper steaming that glutinous millet, glutinous rice and rice three is mixed, and compared with single rice, the ginger rice wine taste that the mixed raw material of three is produced is particularly; By ginger and three blended, ginger is nutritious, be rich in gingerol, zingiberol, zingiberene, zingiberone and each seed amino acid etc., ginger can stimulate stomach mucous membrane, cause vasomotor center and orthosympathetic reflex excitation, stimulate circulation, rouse oneself stomach function, reach stomach invigorating, pain relieving, sweating, antipyretic effect.The secretion of gastric juice and the wriggling of intestines wall can also be strengthened, thus help digest; Zingiberene in ginger, zingiberone also have obvious anti-nausea effect.Ginger has the toxic action that anticancer is active, reduce cancer, can play effect of anti-cancer.Ginger has relieving the exterior syndrome by diaphoresis, warm lung cough-relieving, effect of removing toxic substances, can control catch cold, gastrofrigid vomiting, cough due to wind and cold, abdominal pain diarrhea.Gingerol in ginger enters in body, and can produce a kind of anti-oxidant enzyme, it has the very strong ability tackling oxyradical, also more much better than than vitamin-E.

Ginger and glutinous millet, glutinous rice and rice are mixed with ginger wine, containing protein, fat, carbohydrate, calcium, phosphorus, iron, VITMAIN B1, support one's family rope B2, nicotinic acid and starch etc. in rice, nutritious; Due to the uniqueness of ginger, it can merge completely with glutinous millet, glutinous rice and rice, and give ginger wine nourishing function, the combined fermentation of ginger and three kinds of rice, makes ginger rice wine have the double nutrition of ginger and rice, is the fermented wine that nutritive value is very high.

Accompanying drawing explanation

Below in conjunction with accompanying drawing, explanation clear, complete is further done to the present invention:

Fig. 1 is preparation technology's schema of ginger rice wine of the present invention.

Embodiment

The invention discloses a kind of preparation method of ginger rice wine, in order to make advantage of the present invention, technical scheme clearly, clearly, below in conjunction with specific embodiment, explanation clear, complete further being done to the present invention.

The preparation method of ginger rice wine of the present invention, shown in composition graphs 1, specifically comprises the following steps:

The preparation of step 1, ginger juice,

Selection: choose fresh, that nothing is rotten ginger;

Cleaning: the ginger screened is cleaned up, dries;

Broken: cleaned ginger enters in crusher, carries out fragmentation;

Squeezing: the pineapple after fragmentation is squeezed in squeezing machine and squeezes, and obtains ginger juice, gets ready and states fermentation use;

The preparation of step 2, glutinous millet, glutinous rice, rice wine with dregs,

First, screen selected fresh, nothing mildew and rot rotten glutinous millet, glutinous rice, rice, glutinous millet, glutinous rice and the rice chosen are soaked, until soak with clear water separately;

Secondly, drained the water by the mixture of glutinous millet, glutinous rice, rice, put into cage on steamer, at normal pressure, cook at 100 DEG C, require to steam to obtain not overdone adhesion, there also do not have to be half-cooked;

Finally, by the glutinous millet, glutinous rice, the rice that cook, add water making beating, with the parts by weight of glutinous millet, glutinous rice and rice meal, add water 50%, add amylase 0.3%, 90-100 DEG C insulation 30min, temperature is down to 50-60 DEG C, adds 0.3%, 50-60 DEG C, saccharifying enzyme insulation 4h;

The mixed fermentation of step 3, ginger juice and glutinous millet, glutinous rice, rice wine with dregs,

(1) preparation of distiller's yeast: active dry yeast and 28 DEG C are activated 2h by the amount of 2 ﹪, obtained yeast activated liquid; By the inoculum size of 10 ﹪, yeast activated liquid is inoculated into appropriate middle karusen enlarged culturing, cultivates 24h for 28 DEG C, obtained distiller's yeast;

(2) ferment: carry out in fermentor tank, be mixed in fermentor tank by ginger juice and rice wine with dregs, then ripe distiller's yeast is cultivated in access, point Primary Fermentation and two stages of secondary fermentation; Main fermentation temperature is 20-25 DEG C, and the time is 10-15 days, after Primary Fermentation terminates, enters secondary fermentation, and secondary fermentation temperature is 15-20 DEG C, and the time is 8-12 days, and minimizing wine and pressing of air are touched as far as possible, anti-oxidation;

(3) press filtration separation, ageing: fermented liquid is isolated in press filtration, then ageing.In traditional aging process, the material such as alcohol, aldehyde, acid is transformed by redox reaction, and acid and alcohol carry out esterification, the Precipitations such as protein, tannin, pectin, aromatoising substance is increased and gives prominence to, bad flavor material reduces, thus the clarification of wine liquid, liquor quality stability, taste is soft pure;

(4) clarification filtration: the method adopting bentonite and gelatin jointly to clarify, makees gelatin and bentonite clarifies little experiment, by glue under tested number, gelatin, bentonite consumption are respectively 0.001% and 0.02%, add bentonite after adding gelatin 8h, clarify 7 days, then filter to obtain clarification wine liquid;

(5) filling, sterilization, finished product: the ginger rice wine that clarification filtration obtains adjusts, then filling, after pasteurization, namely labeling, vanning obtain finished product.

The existing fermented wine of ginger rice wine that the inventive method prepares and the fragrance of ginger and pungent, remain again the nutritive value of rice, often drink can preventing disease, improve the health, be a kind of nutritional type wine, both be applicable to the specific groups such as health weak person, old man, unsuitable alcohol user, be applicable to again ordinary group; The blank in ginger rice wine field filled up by this wine, enriched product category, met the need of market, and has good market outlook and economic benefit.

Claims (2)

1. a preparation method for ginger rice wine, is characterized in that, comprises the following steps successively:

A, choose a certain amount of ginger and squeezed the juice, collecting ginger juice for subsequent use;

B, screen a certain amount of glutinous millet, glutinous rice and rice, the weight ratio of three is followed successively by 4:2:1, glutinous millet, glutinous rice and rice is dipped to separately till soaking, and steam upper together for three after draining away the water, upper steaming temperature is 100 DEG C;

Add water in c, the mixture of glutinous millet, glutinous rice and rice that cooks to step b making beating, the add-on of water is 50 ﹪ of mixture weight, add amylase again, diastatic add-on is mixture weight 0.3 ﹪, and temperature is set as 90-100 DEG C of insulation 30min, start cooling, when temperature is reduced to 50-60 DEG C, add saccharifying enzyme, Daqu successively, 50-60 DEG C of insulation 4h must mix and close rice Zao, wherein, the add-on of saccharifying enzyme, Daqu is respectively 0.3 ﹪, 5 ﹪ of mixture weight;

D, prepare finished product ginger rice wine, it comprises step by step:

(1) prepare distiller's yeast, choose active dry yeast, and by it 28 DEG C of activation, obtain yeast activated liquid, this yeast activated liquid is seeded to middle Fa Jiao Zao with enlarged culturing, culture temperature is 28 DEG C, cultivates 24h and namely obtains distiller's yeast;

(2) ferment, mixed to ginger juice described in step a and the step c gained rice Zao that closes is mixed and ferments, the weight ratio of ginger juice and Hun He meter Zao is 1:4, then the distiller's yeast accessed wherein described in step (1) ferments, and fermenting process is followed successively by Primary Fermentation and two stages of secondary fermentation, main fermentation temperature is 20-25 DEG C, time is 10-15 days, then enters secondary fermentation after Primary Fermentation completes, and secondary fermentation temperature is 15-20 DEG C, time is 8-12 days, obtains fermented liquid;

(3) postorder process is carried out to step (2) gained fermented liquid, first carry out press filtration separation, ageing, clarification filtration, wine liquid must be clarified; Then carry out adjustment to clarification wine liquid to filter, obtain finished product ginger rice wine.

2. the preparation method of ginger rice wine according to claim 1, is characterized in that: in step (3), adopts bentonite and the common clarification filtration of gelatin, gelatin, bentonite consumption are respectively 0.001%, 0.02% of fermented liquid weight, first add gelatin, after 8h, add bentonite again, clarify 7 days.