CN105400656B - A kind of brewing method of yellow rice wine - Google Patents

A kind of brewing method of yellow rice wine Download PDF

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Publication number
CN105400656B
CN105400656B CN201610010661.1A CN201610010661A CN105400656B CN 105400656 B CN105400656 B CN 105400656B CN 201610010661 A CN201610010661 A CN 201610010661A CN 105400656 B CN105400656 B CN 105400656B
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rice
zygosaccharomyces
lgl
rice wine
mellis
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CN105400656A (en
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刘功良
白卫东
赵文红
李南薇
钱敏
朱宝生
朱思旭
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Yangxi delicious food Co.,Ltd.
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Zhongkai University of Agriculture and Engineering
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The present invention relates to brewing technical fields, specifically disclose a kind of brewing method of yellow rice wine.The method includes to wash rice, rice steeping, steamed rice, water drenching, mixed song, nest, fermentation step, it is wherein inoculated with honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL 1 during the fermentation, deposit number is CCTCC No.M 2015545.Total sugar content in the yellow rice wine that this method is prepared significantly reduces, and the yellow rice wine meets pursuit of the people to healthy living, and people seeking beauty, the middle-aged and the old is suitble to drink.

Description

A kind of brewing method of yellow rice wine
Technical field
The present invention relates to brewing technical fields, and in particular to a kind of brewing method of yellow rice wine.
Background technology
Yellow rice wine has abundant nutrition, contains 21 kinds of amino acid, which includes several unknown amino acids, and human body itself It cannot synthesize, it is necessary to rely on 8 kinds of essential amino acids of food intake, yellow rice wine all has, therefore is known as " liquid cake ".Yellow rice wine passes The brewing method of system is with rice, milled glutinous broomcorn millet, black rice, corn, wheat etc. for raw material, by steaming, is mixed with wheat koji, rice is bent or wine Medicine, is saccharified and sweet tea type, the semi-sweet brewed wine made of brew that ferment, and there are more sugar to fail to be converted into fermentation raw material Alcohol, sugar content is high, causes product sweet, influences sales volume.
Low-sugar type Guangdong yellow rice wine has effects that human body certain health care, meets people and is chased after to healthy living It asks.Development and production low-sugar type Guangdong yellow rice wine new varieties are suitble to people seeking beauty, the middle-aged and the old to drink, and it is yellow to meet low-sugar type in recent years Wine trend popular among consumers can bring certain health benefit, economic benefit.
Invention content
The technical problem to be solved by the present invention is in order to overcome the yellow rice wine sugar content of prior art brewing is excessively high to ask Topic, provides a kind of brewing method of yellow rice wine.
Above-mentioned technical problem to be solved by this invention is achieved by the following technical programs:
A kind of brewing method of yellow rice wine is fermenting including washing rice, rice steeping, steamed rice, water drenching, mixed song, nest, fermentation step It is inoculated with honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1 in the process, deposit number is CCTCC No. M 2015545。
Described honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1 is inventor through many experiments It screens, can ferment under high saccharide ring border, sugar in yellow rice wine can be significantly reduced by being inoculated with the yeast during the fermentation Content.The bacterial strain is preserved in China typical culture collection center on 15th in September in 2015(Address is that Hubei China saves force The Luo Jia Shans Han Shi Wuhan University).
The bacterial strain screens obtain by the following method:
S1. in superclean bench, the honey of various flowers for diluting 100 times is poured into the culture dish of wort agar culture medium, Culture 2d is carried out in 28 DEG C of constant incubator, observes the growing state of bacterial strain, and the bacterial strain that will be grown, picking single bacterium falls within aobvious Micro- microscopic observation filters out saccharomycete according to morphological feature;
S2. the saccharomycete that will be screened through step S1., in equipped with sugar-containing concentration be 70%(w/v)Wort agar training It supports and crosses in the culture dish of base, 28 DEG C of constant incubator 2d, and observe the growing state of bacterial strain;The bacterial strain picking list that will be grown Bacterium colony scribing line separation 3 times, until isolating single bacterium colony;Single bacterium colony is filtered out under the microscope with following morphological feature again Bacterium colony is honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1:Cell morphological characteristic is circle, multiterminal Budding is apparent, carries out asexual reproduction;Colony characteristics are that bacterium colony projection is less than normal, growth is relatively slow, milky, table in solid medium Face is smooth, partially dry, colony edge is neat, tablet has aroma.The sugar-containing concentration is 70%(w/v)Wort agar culture medium It is prepared via a method which to obtain:Glucose 138g is weighed, brewer's wort powder 13g, 100g deionized water, the agar powder of 2g is in boiling water It dissolves and is stirred continuously in bath to obtain the final product.
Preferably, after having zymotic fluid exudation during the fermentation, it is inoculated with honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1。
Preferably, the inoculum concentration and Raw Materials Rice of honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1 Amount ratio be 1 ~ 10mL:100g.
It is highly preferred that the inoculum concentration and raw material of honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1 are big The amount ratio of rice is 1 ~ 5mL:100g.
Most preferably, the inoculum concentration of honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1 and raw material are big The amount ratio of rice is 5mL:100g.
Preferably, honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1 is enlarged training before inoculation It supports, the specific cultural method that expands is:Go bail for Tibetan saccharomycete through slant activation, then take 1 ~ 3 ring in sterile malt juice culture medium In, under conditions of 25 ~ 35 DEG C, cultivate 24 ~ 60h.
It is highly preferred that the expansion cultural method is:Go bail for Tibetan saccharomycete through slant activation, then take 1 ~ 3 ring in In sterile malt juice culture medium, under conditions of 25 ~ 35 DEG C, culture 12 ~ for 24 hours;It is inoculated in 10 ° ~ 15 ° Be sterilizing brewer's worts In, under conditions of 25 ~ 35 DEG C, culture 12 ~ for 24 hours.
Most preferably, the expansion cultural method is:Go bail for Tibetan saccharomycete through slant activation, then take 1 ~ 3 ring in In sterile malt juice culture medium, under conditions of 30 DEG C, culture is for 24 hours;It is inoculated in 12 ° of Be sterilizing brewer's worts, at 30 DEG C Under the conditions of, culture is for 24 hours.
Preferably, before adding honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1, fermentation temperature Degree is 28 ~ 34 DEG C;After adding honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1 to zymotic fluid, 28 ~ Ferment 3 ~ 7d under the conditions of 34 DEG C, is then cooled to 18 ~ 25 DEG C and continues 21 ~ 28 d of fermentation.
Most preferably, before adding honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1, fermentation Temperature is 30 DEG C;After adding honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1 to zymotic fluid, at 30 DEG C Under the conditions of ferment 3 ~ 7d, be then cooled to 20 DEG C and continue 21 ~ 28 d of fermentation.
Preferably, the raw material is selected from glutinous rice, black glutinous rice.
Preferably, yeast for brewing rice wine, wheat koji and red yeast rice are used during mixed song nest.
Preferably, when mixed song nest, weight proportion is carried out by 0.2% yeast for brewing rice wine, 0.6% wheat koji and 3% red yeast rice;
Preferably, mixed song temperature is at 28 ~ 34 DEG C.
Preferably, when steamed rice, rice requirement is ripe without pasting, loose uniform thoroughly without rotten, outer hard interior soft without agglomerate, interior Without the white heart, have elasticity, rice grain complete.
Advantageous effect:(1)The present invention on the basis of traditional yellow wine brewing method, be vaccinated with it is a kind of voluntarily screen it is new Yeast, which can carry out high sugared thick mash fermentation, and the total sugar content in the yellow rice wine being prepared significantly reduces, and meets people Pursuit to healthy living is suitble to people seeking beauty, the middle-aged and the old to drink.(2)This method forms a novel low-sugar type Guangdong Yellow wine production technology variation route has certain economic benefit.
Specific implementation mode
The present invention is explained further below in conjunction with specific embodiment, but embodiment does not do any type of limit to the present invention It is fixed.
Embodiment 1
(1)Wash rice, rice steeping:It weighs 600g glutinous rices, eluriates 3-5 times, be washed till water without gonorrhoea, in water soak at room temperature 48h, Every changing a water for 24 hours, band slurry steamed rice is carried out after immersion without elution.
(2)Steamed rice:High pressure(121MPa)Boiling 30min, drenches the plain boiled water cooled down, and similarity condition continues boiling 10min, obtained rice requirement is ripe without pasting, loose uniform thoroughly without rotten, outer hard interior soft without agglomerate, interior without the white heart, tool Flexible, rice grain is complete.
(3)Water drenching:Under being drenched above rice with clean sterile water, so that rice is cooled down, to improve its water content, and make meal Grain surface is smooth, is separated from each other between the grain of rice conducive to koji is admixed, is conducive to the growth of microorganism.
(4)Mixed song nest and primary fermentation:When rice is cooled to 30 DEG C or so, mixed song, nest can be carried out, according to the ratio 0.2% Yeast for brewing rice wine, 0.6% wheat koji and 3% red yeast rice are admixed in meal, are stirred evenly, and are dispensed, are numbered, then sealed with gauze, are placed in incubator 30 DEG C of culture 3d.
(5)Yeast is added to ferment:Through step(4)Processing, after it has zymotic fluid exudation, inoculation accounts for glutinous rice quality 5%(v/ w)Through expand cultivate after honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1, issued in 30 DEG C of conditions Then ferment 7d is cooled to 20 DEG C and continues the 21d that ferments.
(6)It squeezes, filter up to yellow rice wine.
The expansion culture of honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1 described in the present embodiment Method is:Preservation yeast through slant activation for 24 hours after, take a ring to be inoculated in 10ml sterile malt juice culture mediums, 30 DEG C culture For 24 hours, it then is connected in 250ml 12 ° of Be sterilizing brewer's worts, is placed in 100r/min shaking tables, cultivates for 24 hours under the conditions of 30 DEG C.
After testing, the total sugar content for the yellow rice wine which obtains is 88.48g/L.
Total sugar content, which measures, uses direct titrimetric method, with reference to GB/T 15038-2006.
Embodiment 2
(1)Wash rice, rice steeping:It weighs 600g glutinous rices, eluriates 3-5 times, be washed till water without gonorrhoea, in water soak at room temperature 48h, Every changing a water for 24 hours, band slurry steamed rice is carried out after immersion without elution.
(2)Steamed rice:High pressure(121MPa)Boiling 30min, drenches the plain boiled water cooled down, and similarity condition continues boiling 10min, obtained rice requirement is ripe without pasting, loose uniform thoroughly without rotten, outer hard interior soft without agglomerate, interior without the white heart, tool Flexible, rice grain is complete.
(3)Water drenching:Under being drenched above rice with clean sterile water, so that rice is cooled down, to improve its water content, and make meal Grain surface is smooth, is separated from each other between the grain of rice conducive to koji is admixed, is conducive to the growth of microorganism.
(4)Mixed song nest and primary fermentation:When meal is cooled to 30 DEG C or so, mixed song nest can be carried out, according to the ratio 0.2% wine Medicine, 0.6% wheat koji and 3% red yeast rice are admixed in meal, are stirred evenly, and are dispensed, are numbered, are then sealed with gauze, are placed in 30 in incubator DEG C culture 2d.
(5)Yeast is added to ferment:Through step(4)Processing, after it has zymotic fluid exudation, inoculation accounts for glutinous rice quality 1%(v/ w)Through expand cultivate after honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1, issued in 30 DEG C of conditions Then ferment 3d is cooled to 20 DEG C and continues 28 d that ferment.
(6)It squeezes, filter up to yellow rice wine.
The expansion culture of honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1 described in the present embodiment Method is:Preservation yeast through slant activation for 24 hours after, take a ring to be inoculated in 10ml sterile malt juice culture mediums, 25 DEG C culture For 24 hours, it then is connected in 250ml 10 ° of Be sterilizing brewer's worts, is placed in 100r/min shaking tables, cultivates for 24 hours under the conditions of 25 DEG C.
After testing, the total sugar content for the yellow rice wine which obtains is 97.7g/L.
Total sugar content, which measures, uses direct titrimetric method, with reference to GB/T 15038-2006.
Embodiment 3
(1)Wash rice, rice steeping:It weighs 600g black glutinous rices, eluriates 3-5 times, be washed till water without gonorrhoea, in water soak at room temperature 48h, Every changing a water for 24 hours, band slurry steamed rice is carried out after immersion without elution.
(2)Steamed rice:High pressure(121MPa)Boiling 30min, drenches the plain boiled water cooled down, and similarity condition continues boiling 10min, obtained rice requirement is ripe without pasting, loose uniform thoroughly without rotten, outer hard interior soft without agglomerate, interior without the white heart, tool Flexible, rice grain is complete.
(3)Water drenching:Under being drenched above rice with clean sterile water, so that rice is cooled down, to improve its water content, and make meal Grain surface is smooth, is separated from each other between the grain of rice conducive to koji is admixed, is conducive to the growth of microorganism.
(4)Mixed song nest and primary fermentation:When meal is cooled to 30 DEG C or so, mixed song nest can be carried out, according to the ratio 0.2% wine Medicine, 0.6% wheat koji and 3% red yeast rice are admixed in meal, are stirred evenly, and are dispensed, are numbered, are then sealed with gauze, are placed in 30 in incubator DEG C culture 3d.
(5)Yeast is added to ferment:Through step(4)Processing, after it has zymotic fluid exudation, inoculation accounts for black glutinous rice quality 10%(v/ w)Through expand cultivate after honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1, issued in 30 DEG C of conditions Then ferment 5d is cooled to 20 DEG C and continues 25 d that ferment.
(6)It squeezes, filter up to yellow rice wine.
The expansion culture of honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-1 described in the present embodiment Method is:Preservation yeast through slant activation for 24 hours after, take a ring to be inoculated in 10ml sterile malt juice culture mediums, 25 DEG C culture For 24 hours, it then is connected in 250ml 15 ° of Be sterilizing brewer's worts, is placed in 100r/min shaking tables, cultivates for 24 hours under the conditions of 35 DEG C.
After testing, the total sugar content for the yellow rice wine which obtains is 75.0g/L.
Total sugar content, which measures, uses direct titrimetric method, with reference to GB/T 15038-2006.

Claims (7)

1. a kind of brewing method of yellow rice wine, including washing rice, rice steeping, steamed rice, water drenching, mixed song, nest, fermentation step, feature exists In inoculation honey Zygosaccharomyces (Zygosaccharomyces mellis) LGL-1, deposit number are during the fermentation CCTCC No. M 2015545;
The brewing method of the yellow rice wine is inoculated with honey Zygosaccharomyces after having zymotic fluid exudation during the fermentation (Zygosaccharomyces mellis) LGL-1;
Honey Zygosaccharomyces (Zygosaccharomyces mellis) inoculum concentration of LGL-1 and the amount ratio of Raw Materials Rice are 1~10mL:100g;
Before adding honey Zygosaccharomyces (Zygosaccharomyces mellis) LGL-1, fermentation temperature is 28 ~ 34 ℃ ;After adding honey Zygosaccharomyces (Zygosaccharomyces mellis) LGL-1 to zymotic fluid, in 28 ~ 34 DEG C of conditions Then 3 ~ 7d of lower fermentation is cooled to 18 ~ 25 DEG C and continues 21 ~ 28 d of fermentation.
2. the brewing method of yellow rice wine according to claim 1, which is characterized in that honey Zygosaccharomyces
The inoculum concentration of (Zygosaccharomyces mellis) LGL-1 and the amount ratio of Raw Materials Rice are 1 ~ 5mL:100g.
3. the brewing method of yellow rice wine according to claim 2, which is characterized in that honey Zygosaccharomyces
The inoculum concentration of (Zygosaccharomyces mellis) LGL-1 and the amount ratio of Raw Materials Rice are 5mL:100g.
4. the brewing method of yellow rice wine according to claim 1, which is characterized in that honey Zygosaccharomyces
(Zygosaccharomyces mellis) LGL-1 is enlarged culture before inoculation, and the specific cultural method that expands is: Go bail for Tibetan saccharomycete through slant activation, then take 1 ~ 3 ring in sterile malt juice culture medium, under conditions of 25 ~ 35 DEG C, Cultivate 24 ~ 60h.
5. the brewing method of yellow rice wine according to claim 4, which is characterized in that the expansion cultural method is:It goes bail for Then the saccharomycete of Tibetan takes 1 ~ 3 ring in sterile malt juice culture medium through slant activation, under conditions of 25 ~ 35 DEG C, culture 12~24h ;It is inoculated in 10 ° ~ 15 ° Be sterilizing brewer's worts, under conditions of 25 ~ 35 DEG C, culture 12 ~ for 24 hours.
6. the brewing method of yellow rice wine according to claim 1, which is characterized in that the raw material is selected from glutinous rice or black glutinous Rice.
7. the brewing method of yellow rice wine according to claim 1, which is characterized in that press 0.2% wine during mixed song, nest Medicine, 0.6% wheat koji and 3% red yeast rice carry out weight proportion;Mixed song temperature is at 28 ~ 34 DEG C.
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CN106350356B (en) * 2016-08-31 2019-11-19 仲恺农业工程学院 The method that honey Zygosaccharomyces collaboration root arrhizus fermentation prepares yellow rice wine
CN106987493B (en) * 2017-02-24 2021-05-04 仲恺农业工程学院 Method for fermenting yellow wine by double-enzyme saccharification and honey conjugal yeast
CN108048285A (en) * 2018-02-01 2018-05-18 曾海超 A kind of production method of blood-activating kidney-tonifying red starter glutinous wine
CN110916148A (en) * 2019-11-14 2020-03-27 仲恺农业工程学院 Cooking wine and preparation method thereof

Citations (1)

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Publication number Priority date Publication date Assignee Title
CN102690741A (en) * 2012-06-18 2012-09-26 福建师范大学 Brewing method of dry type red rice yellow millet wine

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Effective date of registration: 20211013

Address after: 529800 No.1, Chubang West Road, Yangxi County, Yangjiang City, Guangdong Province

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Address before: Haizhuqu District textile Ludongsha street in Guangzhou City, Guangdong province 510225 No. 24

Patentee before: ZHONGKAI University OF AGRICULTURE AND ENGINEER