CN104946472A - Glutinous rice sweet wine convenient to prepare and preparation method thereof - Google Patents
Glutinous rice sweet wine convenient to prepare and preparation method thereof Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses glutinous rice sweet wine convenient to prepare and a preparation method thereof, and aims to overcome the defects that the individual preparation of glutinous rice sweet wine is complicated in procedure, both energy and time are wasted, and the preparation success rate is not always 100%. The preparation method comprises the following steps: processing glutinous rice into mature glutinous rice for drying; after disinfection and sterilization treatment, combining the dried glutinous rice with wine yeast and other ingredients according to a formula, and packaging the mixture into a product. After buying the product, a consumer can complete self-brewing of the glutinous rice sweet wine according to the product description. Therefore, not only is successful brewing guaranteed, but also hands-on brewing pleasure is brought for the consumer.
Description
Technical field
The present invention relates to food, specifically one facilitates sweet rice wine and preparation method thereof.
Background technology
Sweet rice wine mainly adopts glutinous rice to brewage and forms, nutritious, be rich in the nutritions such as polysaccharide, mineral substance, organic acid, amino acid and vitamin B group, its mouthfeel is pure and sweet, unique flavor, all-ages, having effect of Wen Zhongyi gas, tonifying Qi beauty treatment, is the daily excellent tonic product of the elderly, pregnant and lying-in women and person in poor health.
The preparation of sweet rice wine take glutinous rice as raw material, leads to through cleaning, immersion, boiling, cooling, inoculation distiller's yeast, fermentation.Many human consumers like making of oneself being in, but its making step is loaded down with trivial details, and oneself brew is wanted successfully neither a lead-pipe cinch.Mainly during brew, wine liquid easily turns sour rotten, and reason is mainly caused by milk-acid bacteria, acetic bacteria and other rotten living contaminants, and these microbial activities are comparatively strong, and add that fermentation time is long, they replace distiller's yeast enzyme bioactivity gradually, finally turn sour spoiled.Family's brew because of environment limited, instrument is simple and crude, cannot carry out effective sterilization and disinfection, and the inoculum size of distiller's yeast is complete by rule of thumb, does not quantize, thus easily leads to the failure, both spent energy, spent again the time also to cause waste.Directly buy sweet rice wine from the market, not easily preserve, lack the enjoyment that human consumer takes action on one's own to experience wine brewing.
Patent CN101412953A " method convenient for brewing sweet wine " comprise glutinous rice cleaned, soak, boiling, cooling and drying, and dried glutinous rice cooked rice and koji are carried out dosage packaging.The method adopts conventional immersion, and glutinous rice soaks through long-time, can ferment rotten by the pollution of bacterium, cause waste.Another aborning, glutinous rice, through boiling, after the operation such as dry and discrete, is inevitably subject to the pollution of various miscellaneous bacteria, not disinfection, also can causes difficulty to brew operation.
Summary of the invention
The object of the invention is for individual when making sweet rice wine, making step is loaded down with trivial details, both energy had been spent, spend again the time, can't ensure absolutely successfully not enough, and provide one to facilitate sweet rice wine and preparation method thereof, it is glutinous rice glutinous rice being processed into slaking, carry out drying, after disinfection process, then glutinous rice cooked rice and distiller's yeast and other are prepared burden be packaged into product by formula combination.After human consumer buys product according to the description of product can complete sweet rice wine from wine work, like this, both ensure that the success of the work of brewageing, and brought to human consumer again and take action on one's own to experience the enjoyment brewageed.
The technical scheme realizing the object of the invention is:
Facilitate a preparation method for sweet rice wine, specifically comprise the steps:
(1) raw material prepares: select fresh glutinous rice of fine quality to be main raw material, removes foreign material.
(2) clean: the number of times of cleaning is 3-4 time time, and the powdery impurity being attached on glutinous rice surface not only can affect quality product, and can increase the difficulty of immersion, be unfavorable for gelatinization, therefore will must clean up before immersion, number of times is too much unsuitable, otherwise can reduce the nutritive value of glutinous rice.
(3) soak: during immersion, add potassium metabisulfite, papoid and composite phosphate, the addition of potassium metabisulfite is the 0.01%-0.1% of glutinous rice total amount, the addition of papoid is the 0.01%-0.04% of glutinous rice total amount, the addition of composite phosphate is the 0.1%-0.5% of glutinous rice total amount, and soak time is 7-9 hour; The general water ratio of glutinous rice, about 12%, making glutinous rice fully absorb water by soaking, making the water ratio of glutinous rice about 50%, can fully gelatinization when carrying out boiling, the glutinous rice of formation pre-gelatinized.Adding potassium metabisulfite, papoid and composite phosphate object is disinfection of holding concurrently in immersion process, except deproteinize and the character improving glutinous rice.
(4) boiling: the light calcium carbonate adding glutinous rice total amount 0.5%-1% during boiling, carries out boiling after stirring with the glutinous rice after immersion; Glutinous rice after soaking is carried out slaking by boiling, and cooking time controls at 60-80 minute.
(5) cool: by the glutinous rice cooked, carry out naturally cooling;
(6) dry: adopt warm air drying, drying temperature controls at 80-100 DEG C, and blast velocity control is 3m/s, ensure that moisture content is lower than 10%; Dry object is dehydration on the one hand, makes it to be easy to store and difficulty returns life, is that the glutinous rice that can fixedly cook rapidly becomes glutinous rice cooked rice on the other hand, makes it formation porous state structure, be conducive to rehydration.Drying conditions is to the quality of product, and outward appearance, shape and reconstitution rate can produce a very large impact.If drying temperature is too low, time of drying is just longer, and the chance by microbial contamination is also more, and reconstitution rate is lower.If temperature is too high, because moisture evaporation is too fast, the grain of rice will broken and variable color.
(7) cool discrete: glutinous rice has stronger viscosity, and dried glutinous rice is in loose shape, discrete with machinery after naturally cooling.
(8) disinfection: carry out germicidal treatment under discrete glutinous rice cooked rice is put into ultraviolet germicidal lamp, the time is at 1-3 hour, if there have physics radiation treatment facility to carry out effective sterilization to be more desirable.
(9) pack: the glutinous rice cooked rice after sterilization is carried out packing without nectar at once, join koji (product such as koji that Yichang Angel Yeast Co., Ltd produces) 0.3-0.5% by glutinous rice cooked rice 100 parts to be equipped with, also can be equipped with the batching such as red date, matrimony vine in right amount to load hot pressing in box in the lump and seal up for safekeeping, stick trade mark, indicate the date manufactured, being commodity can be for sale.
The present invention facilitates sweet rice wine or work in-process, and the brew method after human consumer buys is:
(1) batching adds water: after human consumer opens outer packaging, glutinous rice cooked rice and koji are put into brew container simultaneously, then the pure water of same volume is poured into brew container for stirring even, about cross 20-30 minute, moisture in container will be blotted, condense into one piece of meal cake, then cover lid, place container being placed on dry cleansing starts diastatic fermentation.
(2) fermented soy: longer during this, gone by beneficial microorganism various in distiller's yeast completely, human consumer needs meticulous inspection.Normally situation is: after fermentation first day, and in the middle of glutinous rice, extrude a nest hole, be called " wine well ", now " wine well " starts moistening or a small amount of liquid of emerging; Second day liquid starts to increase, and that tastes understands some sweet taste; After 3rd day, liquid can slightly reduce, and meal cake is that flocculence floats on liquid; 4th day starts there is fume, and within the 5th day, fume is more and more dense, and the 6th day is that fume is pure, and sweet rice wine has so just been successful.
(3) wine is gone out: because use sweet taste type koji, this distiller's yeast has the function of saccharification and fermentation.Brewage three days initial stages, ooze out the liquid sugar content come and improve gradually; Brewage four to six days later stages, alcohol starts fermentation and generates.Along with the carrying out of fermentation, the sugar of generation consumes gradually, and alcohol and fume improve gradually.When wine and women-sensual pursuits, vinosity and aroma reach requirement, just can brewage on food limit, limit.
The present invention facilitates the fermented soy of sweet rice wine and temperature to have direct relation.Summer is warm, and temperature is high, within about general 3-6 days, can lead to; Wintry weather is cold, then just can lead to about wanting two weeks.About the 30 DEG C temperature being optimum distiller's yeast and fermenting, if winter, temperature was too low, can be incubated outward or heating measures at container.
The product wine degree be newly brewed is higher, can take first to add the pure water of certain volume or the way of cold boiling water, exchanges the wine liquid of certain volume, then continues to brewage.To the later stage, wine degree reduces, according to circumstances should take out wine liquid in batches.
The present invention, while inheriting tradition sweet rice wine brewing method, also adopts multinomial new technology, thus solves in glutinous rice brew a rotten difficult problem of easily turning sour, and practicality is comparatively strong, thus develops the new way that facilitates sweet rice wine goods.
Advantage of the present invention:
(1) the present invention is to the glutinous rice of slaking, carry out drying, after disinfection process, then glutinous rice cooked rice and distiller's yeast and other are prepared burden be packaged into product by formula combination, transfer to human consumer to carry out brew with commercial form again, the family oriented and the miniaturization that achieve sweet rice wine are brewageed.
(2) glutinous rice cooked rice is porous dry thing, and after adding cold water, various useful yeast enters rapidly starch inside, carries out diastatic fermentation in starch inside, so improve working efficiency compared with traditional from the outside fermentation process newly boiling glutinous rice.
(3) glutinous rice cooked rice carries out sterilization and disinfection process before packaging, brewages and just can carry out smoothly with regard to eliminating clean, later stage for the various moulds affecting quality product before brewageing.
(4) add potassium metabisulfite, papoid and composite phosphate when glutinous rice soaks to process.Glutinous rice is the same with other rice, before gelatinization, water-intake rate and absorption speed are very low, in order to make its water-intake rate reach 50%, making glutinous rice gelatinization complete, avoiding glutinous rice that half-cooked phenomenon occurs, soak at room temperature needs 8-12 hour, long-time immersion, glutinous rice can ferment and discharge niff, affects quality, so add potassium metabisulfite in soak solution, play the effect of sterilization and disinfection.
The protein component content of glutinous rice is 7.6%, and these protein can adhere to the composition that some cause peculiar smell, as alcohol, aldehyde, ketone etc.Some proteolysis are also had to generate bitter taste.Protein affects comparatively large on wine-making technology and quality product thus, must remove as far as possible.The object of adding papoid in soak solution makes proteolysis become peptide and amino acid exactly, is removed to improve and to improve the solvability of protein.
Starch easily and phosphoric acid salt play esterification and obtain starch-phosphate.The present invention adds the composite phosphate of minute quantity in soak solution, and object is glutinous rice after boiling, drying, and the granularity of glutinous rice is improved, and broken rice rate reduces.
(5) problem of glutinous rice discrete processes difficulty is solved
Glutinous rice is the highest containing amylopectin, so have stronger viscosity and waxy compared with polished rice and long-grained nonglutinous rice, being carried out by the glutinous rice cooked rice after boiling being discretely separated into hang-up, is also the problem that can the present invention realize.Several way below having can be known: (1) adds the mixture of edible oil fat or emulsifying agent and glycerine in rice from report; (2) Japanology goes out the discrete liquid of a kind of rice, is made up of water, ethanol, nonionogenic tenside.(3) rice after boiling freezes to process be conducive to discrete the completing of rice through the short period of time.Because wine-making technology avoids oil substances most, many fermentation inhibitors can have an impact to yeast, and above-mentioned way should not adopt.The present invention adopts the way of adding light calcium carbonate to solve.Before sticky rice stewing, admix light calcium carbonate, make the grain of rice adhere to one deck nonadhesive substance after cooking, thus reduce the viscous force between the grain of rice, thus make discrete processes smooth.With the addition of composite phosphate when soaking, improving grain of rice adhesive property, also discrete processes being brought convenience.
(6) setting of glutinous rice stoving process
According to processing requirement, the pre-gelatinized glutinous rice after oven dry requires vesicular structure, to accelerate rehydration speed, makes distiller's yeast enzyme enter grain of rice inside fast and ferments.Way in the past adopts hyperthermia drying, makes grain of rice surface-moisture remove speed faster than grain of rice internal divergence speed, thus form cellular structure.Glutinous rice has stronger waxy than polished rice and long-grained nonglutinous rice.The present invention with the addition of light calcium carbonate again on this Process ba-sis, wraps one deck shell at grain of rice skin, and at high temperature under high pressure, the grain of rice produces bulking effect, thus forms porousness, and bake out temperature is at 80-100 DEG C.
(7) various sterilization disinfectant measure is in effect of the present invention
General sweet rice wine brew is fairly simple extensive.Application claims adapts to industrial production, and product needs long-term preservation, so must carry out sterilization and disinfection process to the front and back of products production.
In immersion operation, because glutinous rice is in long-time immersion, can ferment rotten by the pollution of bacterium.The present invention adopts the way of adding potassium metabisulfite to solve.According to relevant technologies document announcement, distiller's wort per ton can add 100g potassium metabisulfite, has certain killing effect, and do not affect the quality of wine to lactobacillus.So, in goods, add the potassium metabisulfite of denier, the effect of acid-proof can be played.
Aborning, glutinous rice, through boiling, after the operation such as dry and discrete, is inevitably subject to the pollution of various miscellaneous bacteria, will causes difficulty to brew operation.The present invention takes ultra-violet sterilization way just easily to solve.Ultra-violet sterilization 1-3 hour.
Before cooking process, with the addition of light calcium carbonate and solve a discrete difficult problem, in addition, it acts on acid in also serving in brewing process.How much acidity is determined by hydrogen ion, and when hydrogen ion increases, light calcium carbonate will react with hydrogen ion, and generate calcium ion and carbonic acid, carbonic acid instability just resolves into carbonic acid gas and water, and acidity just disappears.Light calcium carbonate plays the dual function of discrete dose and acid inhibitor thus.
From production practice, prove that the present invention also has following advantage:
(1) all raw material adopts industrialization deep processing process, and quality is guaranteed, and cost reduces.
(2) do not have numerous and diverse schedule of operation and technology in brew, simple to operate, everybody can do.
(3) to place size no requirement (NR), can carry out, realize microminiaturization and the family oriented of wine brewing whenever and wherever possible.
(4) can add some life enhancement Chinese medicines in time making sweet rice wine, human consumer can increase and decrease according to each Man's Demands, reaches herbal cuisine and shares.
Embodiment
Below in conjunction with embodiment, content of the present invention is further described, but is not limitation of the invention.
Embodiment 1
Take 1000 grams of glutinous rice, remove foreign material and mouldy rice, by clean water 3 times, be filtered dry stand-by.Take potassium metabisulfite 0.4 gram, papoid 0.3 gram, composite phosphate 1 gram, join in 1500 ml waters, the glutinous rice be filtered dry is put into water and soak 8 hours.Get clear water and rinse 3 times, then add 10 grams of light calcium carbonates, stir with glutinous rice, with electric steamer boiling 60 minutes.Open pot cover, take out glutinous rice cooling, put on stainless steel sieve, shake loose and pave, enter stoving oven and carry out drying.Stoving oven temperature is 90 DEG C, and the time is about 30-40 minute, until water ratio lower than less than 10% time take out, ancestor's work point from large rice dumpling, then is separated into the even grain of rice with machinery.Glutinous rice rice grain is put into ultraviolet sterilising case to sterilize 3 hours.Join 0.8 gram of koji (product such as koji that such as Yichang Angel Yeast Co., Ltd produces) by the glutinous rice cooked rice of every 200 grams, load the food product pack cup hot sealing of 320 milliliters of capacity, namely obtain facilitating sweet rice wine product.
During use, sealing membrane is opened, material is poured in crisper or container together, add cold boiling water or the pure water (measuring 1-1.4 cup water with the plastic cup of dress product) of 320-440 milliliter.Stir, within 20-30 minute, moisture is blotted, cover lid at once.Second day, uncap and dig a wine well, observe out wine situation.Soon, wine well starts moistening, can emerge, illustrate that all are normal with liquid.By crisper fastening sealing, other container plastics film seals, and prevents oxygen from entering.Fermentation 2-3 days, liquid increases gradually, sweet good to eat, slightly aroma.Its sweet wine liquid and fermented glutinous rice are just edible.If wish that wine degree is higher can continue to ferment several days.Brew and temperature have a direct impact, and go out summer soon, and winter is then slow.
Embodiment 2
Take 2000 grams of glutinous rice, remove foreign material and mouldy rice, by clean water 3 times, be filtered dry stand-by.Take potassium metabisulfite 0.8 gram, papoid 0.8 gram, composite phosphate 4 grams, together join in 3000 ml waters, the glutinous rice be filtered dry is put into water and soak 8 hours.Get clear water and rinse 3 times.Then add 12 grams of light calcium carbonates, stir with glutinous rice, with electric steamer boiling 60 minutes.Open pot cover, take out glutinous rice cooling, put on stainless steel sieve, shake loose and pave, enter stoving oven and carry out drying.Stoving oven control temperature is 90 DEG C, within every 10 minutes, falls sieve once, changes upper strata into lower floor, each layer is smoked evenly.Until water ratio lower than less than 10% time take out, ancestor's work point from large rice dumpling, then is separated into the even grain of rice with machinery.Glutinous rice rice grain is put into ultraviolet sterilising case to sterilize 3 hours.Join 0.8 gram of koji (product such as koji that such as Yichang Angel Yeast Co., Ltd produces) by the glutinous rice cooked rice of every 200 grams, load the food product pack cup hot sealing of 320 milliliters of capacity, namely obtain facilitating sweet rice wine product.
Embodiment 3
Take 4000 grams of glutinous rice, remove foreign material and mouldy rice, by clean water 3 times, be filtered dry stand-by.Take potassium metabisulfite 2 grams, papoid 1.6 grams, composite phosphate 12 grams, together join in 6000 ml waters, the glutinous rice be filtered dry is put into water and soak 8 hours.Get clear water and rinse 3 times.Then add 24 grams of light calcium carbonates, stir with glutinous rice, with electric steamer boiling 60 minutes.Open pot cover, take out glutinous rice cooling, put on stainless steel sieve, shake loose and pave, enter stoving oven and carry out drying.Stoving oven control temperature is 80 DEG C, within every 10 minutes, falls sieve once, changes upper strata into lower floor, each layer is smoked evenly.Until water ratio lower than less than 10% time take out, ancestor's work point from large rice dumpling, then is separated into the even grain of rice with machinery.Glutinous rice rice grain is put into ultraviolet sterilising case to sterilize 3 hours.Allocate 1 gram of koji (product such as koji that such as Yichang Angel Yeast Co., Ltd produces) into by the glutinous rice cooked rice of every 250 grams, load the food product pack cup hot sealing of 420 milliliters of capacity, namely obtain facilitating sweet rice wine product.
Claims (2)
1. facilitate a preparation method for sweet rice wine, comprise glutinous rice carried out clean, soak, boiling, cooling and drying step, it is characterized in that:
(1) potassium metabisulfite, papoid and composite phosphate is added when soaking, the addition of potassium metabisulfite is the 0.01%-0.1% of glutinous rice total amount, the addition of papoid is the 0.01%-0.04% of glutinous rice total amount, the addition of composite phosphate is the 0.1%-0.5% of glutinous rice total amount, and soak time is 7-9 hour;
(2) add the light calcium carbonate of glutinous rice total amount 0.5%-1% during boiling, after stirring with the glutinous rice after immersion, carry out boiling;
(3) dry employing warm air drying, drying temperature controls at 80-100 DEG C, and blast velocity control is 3m/s, ensures that glutinous rice moisture content is lower than 10%;
(4) machinery is carried out after drying discrete, disinfection; Glutinous rice cooked rice and koji are carried out dosage packaging, and by glutinous rice cooked rice 100 parts, koji 0.3%-0.5% assembles.
2. what obtain by preparation method according to claim 1 facilitates sweet rice wine product.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047587A (en) * | 2016-08-25 | 2016-10-26 | 钟磊 | Preparation method of black glutinous rice wine |
| CN107090383A (en) * | 2017-05-31 | 2017-08-25 | 洋县谢村天汉黄酒坊有限公司 | A kind of production method of red rice wine |
| CN112625843A (en) * | 2021-01-20 | 2021-04-09 | 孟宪磊 | Brewing method of health wine |
| CN118077858A (en) * | 2024-03-04 | 2024-05-28 | 广东省农业科学院果树研究所 | Banana rice cake making method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047587A (en) * | 2016-08-25 | 2016-10-26 | 钟磊 | Preparation method of black glutinous rice wine |
| CN107090383A (en) * | 2017-05-31 | 2017-08-25 | 洋县谢村天汉黄酒坊有限公司 | A kind of production method of red rice wine |
| CN112625843A (en) * | 2021-01-20 | 2021-04-09 | 孟宪磊 | Brewing method of health wine |
| CN118077858A (en) * | 2024-03-04 | 2024-05-28 | 广东省农业科学院果树研究所 | Banana rice cake making method |
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Application publication date: 20150930 |