CN105255657A - Rice wine making technique - Google Patents
Rice wine making technique Download PDFInfo
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- CN105255657A CN105255657A CN201510802415.5A CN201510802415A CN105255657A CN 105255657 A CN105255657 A CN 105255657A CN 201510802415 A CN201510802415 A CN 201510802415A CN 105255657 A CN105255657 A CN 105255657A
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Abstract
The invention relates to a rice wine making technique. The rice wine making technique comprises the following steps: (1) soaking sticky rice for 5 hours, cleaning up, draining moisture, adding boiled water, steaming the sticky rice in a pot, spreading the steamed sticky rice out, and cooling to 28-33 DEG C for later use; (2) grinding and sieving distiller's yeast of rice wine, uniformly sprinkling the distiller's yeast to the steamed sticky rice, and adding liquorice, saccharifying the steamed sticky rice added with liquorice at 18-22 DEG C for 3-5 hours; (3) fermenting at 20-25 DEG C for 45-55 days, and turning a jar twice during the fermentation; and (4) adding a sweetening agent in the fermented rice wine, sealing, and carrying out sterilization, so as to obtain the rice wine which is low in production cost, low in sugar content, relatively good in taste and convenient to preserve.
Description
Technical field
The invention belongs to drinks brewing technique, be specifically related to a kind of rice wine brewing technology.
Background technology
Rice wine, is again fermented glutinous rice, sweet wine, fermented glutinous rice, fermented glutinour rice.Main raw material is glutinous rice, and taste is fragrant and sweet pure and sweet, and ethanol content is few, is therefore loved by the people.Rice wine is applicable to everyone and eats.Wen Zhongyi gas, tonifying Qi beauty treatment.The elderly, pregnant and lying-in women and person in poor health are more applicable.
The batch manufacturing method of traditional rice wine is in the market:
Load compacting in large container after first the glutinous rice cooked being mixed into distiller's yeast and carry out Concentrated fermentation, and then concentrate carry out high temperature boiling sterilization, finally be dispensed into by the rice wine fermented in the little bowl for selling and carry out package test, finally carry out high-temperature sterilization, the drawback of this traditional fermentation methods is:
1. thermophilic fermentation, traditional zymotic temperature is 30 ~ 35 DEG C, wraps up insulation simultaneously, and the good to eat degree spawned like this is poor, local flavor is not good enough.
2. the traditional zymotic time is 30 ~ 35 days, and fermentation is not thorough like this, and wine and flavour substances can not fully spawn.
3. traditional rice wine song add that weight is 0.5% of glutinous rice weight, add that weight is glutinous rice weight 60% of Bo Shui, liquor output is on the low side, and cost is higher, and market penetration rate and competitive power have much room for improvement.
4. conventional brew is retained part sugar and sugaring when fermenting for increasing sugariness, and the high specific crowd that is not suitable for of sugar degree is drunk, and the quality guaranteed period is shorter simultaneously.
5. the old, stale rice wine that traditional method leads to can continue when depositing to occur slight fermentation, makes that alcoholic strength becomes strong, local flavor changes, and produces gas by Packing kettle swell or rise brokenly simultaneously.
Summary of the invention
The object of this invention is to provide a kind of rice wine brewing technology reducing rice wine production cost, reduce sugar content in rice wine, improve rice wine mouthfeel, facilitate rice wine to store.
Concrete technical scheme of the present invention is as follows:
A kind of rice wine brewing technology, step is as follows:
(1) glutinous rice is soaked 5 hours, cleans up, drain away the water, add Bo Shui, put into pot and cook, the glutinous rice cooked is spread out be cooled to 28 DEG C ~ 33 DEG C for subsequent use;
(2) rice wine koji is pulverized and sieved, be spilled into uniformly on the ripe glutinous rice got ready, and add Radix Glycyrrhizae; Be carry out saccharification under the condition of 18 DEG C ~ 22 DEG C in temperature by the ripe glutinous rice adding Radix Glycyrrhizae, saccharification time is 3 ~ 5 hours;
(3) be in pithos, carry out first time fermentation under the condition of 20 ~ 25 DEG C in temperature, fermentation time is 30 ~ 35 days;
(4) turn cylinder, be carry out second time fermentation under the condition of 20 ~ 25 DEG C in temperature, fermentation time is 10 ~ 15 days;
(5) turn cylinder, be carry out third time fermentation under the condition of 20 ~ 25 DEG C in temperature, fermentation time is 5 days;
(6) in the above-mentioned rice wine fermented, add sweeting agent, then seal sterilization, obtain rice wine finished product.
Further, described rice wine koji add that weight is glutinous rice weight 1.3% ~ 1.8%.
Further, described rice wine koji is Angel koji.
Further, described rice wine koji is mixed by Angel koji and soil song.
Further, the weight ratio of described Angel koji and soil song is 1: 1.5 ~ 1: 2.
Further, described Radix Glycyrrhizae add that weight is glutinous rice weight 3% ~ 5%.
Further, described sweeting agent add that weight is glutinous rice weight 0.5% ~ 1%.
Further, described Bo Shui add that weight is glutinous rice weight 90% ~ 120%.
The invention has the beneficial effects as follows:
1. the present invention carries out low temperature fermentation, and leavening temperature is 20 ~ 25 DEG C, need not wrap up insulation, the wine spawned so soft good to eat, local flavor is better.
2. the present invention increased fermentation time by 45 ~ 55 days, and fermentation is more thorough like this, can spawn more wine and flavour substances.
3. the present invention increases to 1.3% ~ 1.8% of glutinous rice weight by with Qu Chongliang, pool water weight increases to glutinous rice weight 90% ~ 120%, like this can by the output increased 90% of sticky rice wine, energy guaranteed quality simultaneously, reduce production cost, market penetration rate and competitive power greatly improve.
4. the present invention reduces the content of sugar, and sugariness, by adding Radix Glycyrrhizae and a small amount of sweeting agent realizes, so both can be applicable to more people and drink, can extend the shelf life again.
5. the present invention adopt increase song amount, extend fermentation time, increase turn the measures such as cylinder number of times, make finished wine again nonfermented, not aerogenesis, vinosity keep remain unchanged for a long period of time, Packing kettle swell can not be made or rise brokenly, be convenient to packaging and store.
Embodiment
Below in conjunction with embodiment, the present invention is further illustrated, but limited the present invention never in any form, and any conversion done based on training centre of the present invention or improvement, all fall into protection scope of the present invention.
Below in conjunction with embodiment, the present invention is described in detail.
Embodiment 1:
A kind of rice wine brewing technology, step is as follows:
(1) 1Kg glutinous rice is soaked 5 hours, cleans up, drain away the water, add 0.9Kg Bo Shui, put into pot and cook, the glutinous rice cooked is spread out be cooled to 28 DEG C for subsequent use;
(2) 0.013Kg Angel koji is pulverized and sieved, be spilled into uniformly on the ripe glutinous rice got ready, and add 0.03Kg Radix Glycyrrhizae; Be carry out saccharification under the condition of 18 DEG C in temperature by the ripe rice adding Radix Glycyrrhizae, saccharification time is 3 hours;
(3) be in pithos, carry out first time fermentation under the condition of 20 DEG C in temperature, fermentation time is 30 days;
(4) turn cylinder, be carry out second time fermentation under the condition of 20 DEG C in temperature, fermentation time is 10 days;
(5) turn cylinder, be carry out third time fermentation under the condition of 20 DEG C in temperature, fermentation time is 15 days;
(6) in the above-mentioned rice wine fermented, add 0.005Kg Xylitol, then seal sterilization, obtain rice wine finished product 1.5Kg.
Embodiment 2:
A kind of rice wine brewing technology, step is as follows:
(1) 1Kg glutinous rice is soaked 5 hours, cleans up, drain away the water, add 1.2Kg Bo Shui, put into pot and cook, the glutinous rice cooked is spread out be cooled to 33 DEG C for subsequent use;
(2) 0.018Kg Angel koji is pulverized and sieved, be spilled into uniformly on the ripe glutinous rice got ready, and add 0.05Kg Radix Glycyrrhizae; Be carry out saccharification under the condition of 22 DEG C in temperature by the ripe rice adding Radix Glycyrrhizae, saccharification time is 5 hours;
(3) be in pithos, carry out first time fermentation under the condition of 25 DEG C in temperature, fermentation time is 35 days;
(4) turn cylinder, be carry out second time fermentation under the condition of 25 DEG C in temperature, fermentation time is 15 days;
(5) turn cylinder, be carry out third time fermentation under the condition of 25 DEG C in temperature, fermentation time is 5 days;
(6) in the above-mentioned rice wine fermented, add 0.01Kg acesulfame potassium, then seal sterilization, obtain rice wine finished product 1.48Kg.
Embodiment 3:
A kind of rice wine brewing technology, step is as follows:
(1) 1Kg glutinous rice is soaked 5 hours, cleans up, drain away the water, add 1Kg Bo Shui, put into pot and cook, the glutinous rice cooked is spread out be cooled to 30 DEG C for subsequent use;
(2) 0.015Kg Angel koji is pulverized and sieved, be spilled into uniformly on the ripe glutinous rice got ready, and add 0.04Kg Radix Glycyrrhizae; Be carry out saccharification under the condition of 20 DEG C in temperature by the ripe rice adding Radix Glycyrrhizae, saccharification time is 4 hours;
(3) be in pithos, carry out first time fermentation under the condition of 22 DEG C in temperature, fermentation time is 33 days;
(4) turn cylinder, be carry out second time fermentation under the condition of 22 DEG C in temperature, fermentation time is 13 days;
(5) turn cylinder, be carry out third time fermentation under the condition of 22 DEG C in temperature, fermentation time is 5 days;
(6) in the above-mentioned rice wine fermented, add 0.008Kg Sodium Cyclamate, then seal sterilization, obtain rice wine finished product 1.52Kg.
Embodiment 4:
A kind of rice wine brewing technology, step is as follows:
(1) 1Kg glutinous rice is soaked 5 hours, cleans up, drain away the water, add 1Kg Bo Shui, put into pot and cook, the glutinous rice cooked is spread out be cooled to 30 DEG C for subsequent use;
(2) 0.006Kg Angel koji and 0.009Kg soil song are mixed, pulverize and sieve, be spilled into uniformly on the ripe glutinous rice got ready, and add 0.04Kg Radix Glycyrrhizae; Be carry out saccharification under the condition of 20 DEG C in temperature by the ripe rice adding Radix Glycyrrhizae, saccharification time is 4 hours;
(3) be in pithos, carry out first time fermentation under the condition of 22 DEG C in temperature, fermentation time is 33 days;
(4) turn cylinder, be carry out second time fermentation under the condition of 22 DEG C in temperature, fermentation time is 13 days;
(5) turn cylinder, be carry out third time fermentation under the condition of 22 DEG C in temperature, fermentation time is 5 days;
(6) in the above-mentioned rice wine fermented, add 0.008Kg acesulfame potassium, then seal sterilization, obtain rice wine finished product 1.5Kg.
Embodiment 5:
A kind of rice wine brewing technology, step is as follows:
(1) 1Kg glutinous rice is soaked 5 hours, cleans up, drain away the water, add 1Kg Bo Shui, put into pot and cook, the glutinous rice cooked is spread out be cooled to 30 DEG C for subsequent use;
(2) 0.006Kg Angel koji and 0.012Kg soil song are mixed, pulverize and sieve, be spilled into uniformly on the ripe glutinous rice got ready, and add 0.04Kg Radix Glycyrrhizae; Be carry out saccharification under the condition of 20 DEG C in temperature by the ripe rice adding Radix Glycyrrhizae, saccharification time is 4 hours;
(3) be in pithos, carry out first time fermentation under the condition of 22 DEG C in temperature, fermentation time is 33 days;
(4) turn cylinder, be carry out second time fermentation under the condition of 22 DEG C in temperature, fermentation time is 13 days;
(5) turn cylinder, be carry out third time fermentation under the condition of 22 DEG C in temperature, fermentation time is 5 days;
(6) in the above-mentioned rice wine fermented, add 0.008Kg sweeting agent, then seal sterilization, obtain rice wine finished product 1.51Kg.
Embodiment 6:
A kind of rice wine brewing technology, step is as follows:
(1) 1Kg glutinous rice is soaked 5 hours, cleans up, drain away the water, add 1Kg Bo Shui, put into pot and cook, the glutinous rice cooked is spread out be cooled to 32 DEG C for subsequent use;
(2) 0.005Kg Angel koji and 0.009Kg soil song are mixed, pulverize and sieve, be spilled into uniformly on the ripe glutinous rice got ready, and add 0.045Kg Radix Glycyrrhizae; Be carry out saccharification under the condition of 21 DEG C in temperature by the ripe rice adding Radix Glycyrrhizae, saccharification time is 4 hours;
(3) be in pithos, carry out first time fermentation under the condition of 22 DEG C in temperature, fermentation time is 32 days;
(4) turn cylinder, be carry out second time fermentation under the condition of 22 DEG C in temperature, fermentation time is 12 days;
(5) turn cylinder, be carry out third time fermentation under the condition of 22 DEG C in temperature, fermentation time is 5 days;
(6) in the above-mentioned rice wine fermented, add 0.008Kg Xylitol, then seal sterilization, obtain rice wine finished product 1.55Kg.
Comparative example 1:
A kind of rice wine brewing technology, step is as follows:
(1) 1Kg glutinous rice is soaked 5 hours, cleans up, drain away the water, add 0.6Kg Bo Shui, put into pot and cook, the glutinous rice cooked is spread out be cooled to 30 DEG C for subsequent use;
(2) 0.005Kg Angel koji is pulverized and sieved, be spilled into uniformly on the ripe glutinous rice got ready, and add 0.04Kg sugar;
(3) be ferment in pithos under the condition of 30 DEG C in temperature, at pithos external parcel cotton-wool, fermentation time is 30 days;
(4), by the above-mentioned rice wine sealing sterilization fermented, obtain rice wine finished product 0.78Kg.
Comparative example 2:
A kind of rice wine brewing technology, step is as follows:
(1) 1Kg glutinous rice is soaked 5 hours, cleans up, drain away the water, add 0.55Kg Bo Shui, put into pot and cook, the glutinous rice cooked is spread out be cooled to 35 DEG C for subsequent use;
(2) 0.005Kg Angel koji is pulverized and sieved, be spilled into uniformly on the ripe glutinous rice got ready, and add 0.04Kg sugar;
(3) be ferment in pithos under the condition of 35 DEG C in temperature, at pithos external parcel cotton-wool, fermentation time is 35 days;
(4), by the above-mentioned rice wine sealing sterilization fermented, obtain rice wine finished product 0.75Kg.
The rice wine finished product that each embodiment group and comparative example group obtain is analyzed respectively as follows:
1. pair above-mentioned each group of rice wine finished product carries out mouthfeel assessment respectively;
2. get equivalent respectively to organize the sealing of rice wine finished product and be kept in identical plastic tank, leave standstill after 1 month, observe rice wine bucket flatulence situation;
3., after each group of rice wine finished product being placed 1 year, carry out mouthfeel assessment respectively.
It should be noted last that, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (8)
1. a rice wine brewing technology, is characterized in that, step is as follows:
(1) glutinous rice is soaked 5 hours, cleans up, drain away the water, add Bo Shui, put into pot and cook, the glutinous rice cooked is spread out be cooled to 28 DEG C ~ 33 DEG C for subsequent use;
(2) rice wine koji is pulverized and sieved, be spilled into uniformly on the ripe glutinous rice got ready, and add Radix Glycyrrhizae; Be carry out saccharification under the condition of 18 DEG C ~ 22 DEG C in temperature by the ripe glutinous rice adding Radix Glycyrrhizae, saccharification time is 3 ~ 5 hours;
(3) be in pithos, carry out first time fermentation under the condition of 20 ~ 25 DEG C in temperature, fermentation time is 30 ~ 35 days;
(4) turn cylinder, be carry out second time fermentation under the condition of 20 ~ 25 DEG C in temperature, fermentation time is 10 ~ 15 days;
(5) turn cylinder, be carry out third time fermentation under the condition of 20 ~ 25 DEG C in temperature, fermentation time is 5 days;
(6) in the above-mentioned rice wine fermented, add sweeting agent, then seal sterilization, obtain rice wine finished product.
2. a kind of rice wine brewing technology according to claim 1, is characterized in that, add that weight is glutinous rice weight 1.3% ~ 1.8% of described rice wine koji.
3. a kind of rice wine brewing technology according to claim 2, is characterized in that, described rice wine koji is Angel koji.
4. a kind of rice wine brewing technology according to claim 2, is characterized in that, described rice wine koji is mixed by Angel koji and soil song.
5. a kind of rice wine brewing technology according to claim 4, is characterized in that, the weight ratio of described Angel koji and soil song is 1: 1.5 ~ 1: 2.
6. a kind of rice wine brewing technology according to claim 1, is characterized in that, add that weight is glutinous rice weight 3% ~ 5% of described Radix Glycyrrhizae.
7. a kind of rice wine brewing technology according to claim 1, is characterized in that, add that weight is glutinous rice weight 0.5% ~ 1% of described sweeting agent.
8. a kind of rice wine brewing technology according to claim 1, is characterized in that, add that weight is glutinous rice weight 90% ~ 120% of described Bo Shui.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510802415.5A CN105255657A (en) | 2015-11-19 | 2015-11-19 | Rice wine making technique |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510802415.5A CN105255657A (en) | 2015-11-19 | 2015-11-19 | Rice wine making technique |
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| CN105255657A true CN105255657A (en) | 2016-01-20 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107653134A (en) * | 2017-10-13 | 2018-02-02 | 铜陵幺妹食品有限公司 | Original flavor, rock sugar, blood are glutinous, pawpaw, the preparation method of purple potato fermented glutinous rice beverage |
| CN108048286A (en) * | 2018-02-02 | 2018-05-18 | 内蒙古大正酒业有限公司 | A kind of brewing method of rice-fragrant type wine |
-
2015
- 2015-11-19 CN CN201510802415.5A patent/CN105255657A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107653134A (en) * | 2017-10-13 | 2018-02-02 | 铜陵幺妹食品有限公司 | Original flavor, rock sugar, blood are glutinous, pawpaw, the preparation method of purple potato fermented glutinous rice beverage |
| CN108048286A (en) * | 2018-02-02 | 2018-05-18 | 内蒙古大正酒业有限公司 | A kind of brewing method of rice-fragrant type wine |
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Application publication date: 20160120 |