CN105462763A - Production process capable of reducing sugar degree of Hakka glutinous rice wine - Google Patents
Production process capable of reducing sugar degree of Hakka glutinous rice wine Download PDFInfo
- Publication number
- CN105462763A CN105462763A CN201511005194.5A CN201511005194A CN105462763A CN 105462763 A CN105462763 A CN 105462763A CN 201511005194 A CN201511005194 A CN 201511005194A CN 105462763 A CN105462763 A CN 105462763A
- Authority
- CN
- China
- Prior art keywords
- wine
- rice
- glutinous rice
- rice wine
- time
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention relates to a production process capable of reducing sugar degree of Hakka glutinous rice wine. According to the production process, the cooking time, the selection of a saccharifying fermenting agent, brewed product receiving mode and brewed product receiving time are improved on the basis of a traditional production process of the Hakka glutinous rice wine; specifically, the cooking time is 60-80min, the glutinous rice wine sweet yeast accounting for 0.4-0.6% of the weight of the glutinous rice and rice wine new strain accounting for 0.3-0.4% of the weight of the glutinous rice are adopted as the saccharifying fermenting agent, the brewed product receiving mode and time are twice brewed product receiving, 50-degree rice wine accounting for 18-22% of the weight of the glutinous rice is received 5th-6th day after the wine drops into a cylinder to serve as first brewed product receiving, and 36-degree rice wine accounting for 78-82% of the weight of the glutinous rice is received 3rd-5th day after the first brewed product receiving to serve as second brewed product receiving. Compared with the Hakka glutinous rice wine produced by the traditional process, total sugar content of the Hakka glutinous rice wine produced by the process is reduced to 90-120g/L; the Hakka glutinous rice wine has good liquid taste, special dense alcohol flavor of the glutinous rice wine, elegant, mellow and refreshing wine body, and rich nutrients, the consumer group is increased, the health is promoted, and the economical benefits and social benefits of the enterprise are improved.
Description
Technical field
The present invention relates to a kind of production technique of sticky rice wine, specifically a kind of production technique reducing the Hakkas's sticky rice wine pol, belongs to biological technical field.
Background technology
Sticky rice wine and yellow rice wine make raw material with cereal, does with wheat koji or little song the brewing wine that saccharifying ferment makes, and is generally raw material with glutinous rice, so be called sticky rice wine because of southern area.Show according to relevant research, sticky rice wine has and improves hypoxia ability, hypermnesis ability and immunological competence, the plurality of health care functions such as anti-ageing, anti-oxidant, function of dominant food.Sticky rice wine contains rich in protein, amino acid, insoluble solid, functional oligose, trace element, polyphenols and VITAMIN, among the people have saying of " jin wine being when nine chickens ", Hakka Women " is confined in childbirth ", must drink the Hakkas's sticky rice wine, in order to take nourishing food to build up one's health.
The Hakkas's sticky rice wine is a branch of Chinese rice wine, important one seat is occupied in China's yellow rice wine industry, be the representational special product of Hakka dwelling most, there is wine body glycol, give off a strong fragrance, fresh and sweet tasty and refreshing, the feature such as long times of aftertaste, wine degree are moderate, nutritious.But, due to sugar degree in traditional sticky rice wine higher (180-220g/L), belong to sweet type or dense sweet rice wine, no matter this is from mouthfeel, or from health perspectives, all constrain the increase of the sticky rice wine consumer group, limit the sales volume of sticky rice wine and making of brand.Tradition sticky rice wine pol is too high, causes easily occurring phenomenon of becoming sour in sticky rice wine industry ubiquity storage process, has had a strong impact on the economic benefit of enterprise and the development of industry.
Summary of the invention
The object of the invention is to provide a kind of production technique reducing the Hakkas's sticky rice wine pol, adopt the sticky rice wine total sugar content of this explained hereafter to be 90-120g/L, the sticky rice wine total sugar content produced than traditional technology is low, mouthfeel good, has the distinctive strong sweet-smelling of sticky rice wine, wine body is elegant, soft tasty and refreshing.
For solving the problem, the technical solution adopted in the present invention is: in the Hakkas, sticky rice wine traditional " glutinous rice washes rice, soak drain, steamed rice, pouring meal, mixed song, the cylinder that falls, diastatic fermentation, connect wines, squeezing and clarification " is on production technique basis, improves steamed rice time, the selecting of saccharifying ferment, connects the wine time and connect wine mode.
The production technique of reduction the Hakkas of the present invention sticky rice wine pol, concrete grammar is:
(1) glutinous rice wash rice, soak, drain, steamed rice: glutinous rice is cleaned, soaks, drain after carry out steamed rice, the steamed rice time is 60-80 minute, makes raw material water-intake rate reach 103-110%;
(2) drench meal, mixed song, the cylinder that falls, diastatic fermentation: drench cold by steamed rice, mix as saccharifying ferment using sticky rice wine koji and rice wine koji, be evenly sprinkling upon on rice, mix thoroughly, fall cylinder, carries out diastatic fermentation;
(3) connect wine: adopt the mode connecing wine for twice, within 5-6 days after the cylinder that falls, carrying out first time connects wine, first time connect wine after second time of carrying out for 3-5 days connect wine; Connect wine mode: first time connects the 50 degree of rice wine making access glutinous rice weight 18-22%, second time connects the 36 degree of rice wine making access glutinous rice weight 78-82%;
(4) squeeze, clarify: within 25-30 days after the cylinder that falls, squeeze, by wine liquid clarification 48-72 hour.
Preferably, described sticky rice wine koji consumption is the 0.4-0.6% of glutinous rice weight; Described rice wine koji consumption is the 0.3-0.4% of glutinous rice weight.
The present invention relative to the beneficial effect of prior art is: the production technology that the present invention reduces the Hakkas's sticky rice wine pol is on the Hakkas's sticky rice wine traditional processing technology basis, improve steamed rice time, the selecting of saccharifying ferment, connect the wine time and connect wine mode, compared with prior art, there is following advantage:
(1) in wine brewing process, steamed rice controls boiling degree by boiling water-intake rate, the steamed rice time is decided to be 60-80 minute by production technology of the present invention, rice water-intake rate is made to reach 103-110%, both can ensure ensure again the quality of steamed rice for the liquid glucose that the pol that obtains when higher water-intake rate is low;
(2) the present invention has selected sticky rice wine koji and a kind of novel bacterial---and rice wine koji mixes as saccharifying ferment, by strengthening saccharomycetic survival rate to extend yeast phase;
(3) connecing wine is become ethanol at diastatic fermentation operation access rice wine to suppress breakdown of glucose, traditional technology is carried out first time for 3-4 days after the cylinder that falls and is connect wine, and to connect wine be carry out for 5-6 days after the cylinder that falls the present invention's first time, second time of carrying out again for 3-5 days after connecing wine for the first time connects wine, delay control once connects the wine time, be conducive to many consumption a part of sugar when yeast decomposes ethanol, reduce the sugar degree in wine liquid;
(4) traditional Hakka sticky rice wine adopts the rice wine of disposable access height (more than 50 degree) to control fermentation, but disposable connect make after reaction almost stop, proteases for decomposing protein matter is that the speed of response of amino nitrogen slows down, by research, the present invention finds that employing connects the mode of wine for twice, the mouthfeel of sticky rice wine can be ensured, nutritive element wherein can also be remained;
(5) the present invention utilizes the high principle that then pol is low of the water-intake rate of raw material to reach with the principle utilizing yeast a part of reducing sugar to be converted into alcohol the object reducing the Hakkas's sticky rice wine pol, adopt the sticky rice wine obtained that production technology of the present invention is produced, its total sugar content is the Hakkas's sticky rice wine total sugar content that 90-120g/L(and traditional technology are produced is 180-220g/L), mouthfeel is good, and there is the distinctive strong sweet-smelling of sticky rice wine, wine body is elegant, soft tasty and refreshing, nutritious.The inventive method can increase the consumer group of the Hakkas's sticky rice wine, promotion health health, improves economic benefit and the social benefit of enterprise.
Embodiment
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1 adopts following steps to realize the present invention:
(1) glutinous rice wash rice, soak, drain, steamed rice: glutinous rice is cleaned, soaks, drain after carry out steamed rice, the steamed rice time is 70 minutes, makes raw material water-intake rate reach 105%;
(2) drench meal, mixed song, the cylinder that falls, diastatic fermentation: drench cold by steamed rice, mix as saccharifying ferment using sticky rice wine koji and rice wine koji, be evenly sprinkling upon on rice, mix thoroughly, fall cylinder, carries out diastatic fermentation; Sticky rice wine koji consumption is 0.55% of glutinous rice weight; Described rice wine koji consumption is 0.35% of glutinous rice weight.
(3) connect wine: adopt the mode connecing wine for twice, within the 6th day after the cylinder that falls, carrying out first time connects wine, first time connect wine after within the 4th day, carry out second time and connect wine; Connect wine mode: first time connects the 50 degree of rice wine making access glutinous rice weight 20%, second time connects the 36 degree of rice wine making access glutinous rice weight 80%;
(4) squeeze, clarify: within the 28th day after the cylinder that falls, squeeze, wine liquid is clarified 60 hours.
The Hakkas's sticky rice wine that the present embodiment obtains, its total sugar content is 100g/L, and mouthfeel is good, and has the distinctive strong sweet-smelling of sticky rice wine, and wine body is elegant, soft tasty and refreshing, nutritious.
Embodiment 2 adopts following steps to realize the present invention:
(1) glutinous rice wash rice, soak, drain, steamed rice: glutinous rice is cleaned, soaks, drain after carry out steamed rice, the steamed rice time is 75 minutes, makes raw material water-intake rate reach 108%;
(2) drench meal, mixed song, the cylinder that falls, diastatic fermentation: drench cold by steamed rice, mix as saccharifying ferment using sticky rice wine koji and rice wine koji, be evenly sprinkling upon on rice, mix thoroughly, fall cylinder, carries out diastatic fermentation; Sticky rice wine koji consumption is 0.4% of glutinous rice weight; Described rice wine koji consumption is 0.32% of glutinous rice weight;
(3) connect wine: adopt the mode connecing wine for twice, within the 6th day after the cylinder that falls, carrying out first time connects wine, first time connect wine after within the 4th day, carry out second time and connect wine; Connect wine mode: first time connects the 50 degree of rice wine making access glutinous rice weight 22%, second time connects the 36 degree of rice wine making access glutinous rice weight 78%;
(4) squeeze, clarify: within the 30th day after the cylinder that falls, squeeze, wine liquid is clarified 48 hours.
The Hakkas's sticky rice wine that the present embodiment obtains, its total sugar content is 90g/L, and mouthfeel is good, and has the distinctive strong sweet-smelling of sticky rice wine, and wine body is elegant, soft tasty and refreshing, nutritious.
Embodiment 3 adopts following steps to realize the present invention:
(1) glutinous rice wash rice, soak, drain, steamed rice: glutinous rice is cleaned, soaks, drain after carry out steamed rice, the steamed rice time is 60 minutes, makes raw material water-intake rate reach 103%;
(2) drench meal, mixed song, the cylinder that falls, diastatic fermentation: drench cold by steamed rice, mix as saccharifying ferment using sticky rice wine koji and rice wine koji, be evenly sprinkling upon on rice, mix thoroughly, fall cylinder, carries out diastatic fermentation; Sticky rice wine koji consumption is 0.6% of glutinous rice weight; Described rice wine koji consumption is 0.3% of glutinous rice weight;
(3) connect wine: adopt the mode connecing wine for twice, within the 5th day after the cylinder that falls, carrying out first time connects wine, first time connect wine after within the 3rd day, carry out second time and connect wine; Connect wine mode: first time connects the 50 degree of rice wine making access glutinous rice weight 18%, second time connects the 36 degree of rice wine making access glutinous rice weight 82%;
(4) squeeze, clarify: within the 25th day after the cylinder that falls, squeeze, wine liquid is clarified 55 hours.
The Hakkas's sticky rice wine that the present embodiment obtains, its total sugar content is 120g/L, and mouthfeel is good, and has the distinctive strong sweet-smelling of sticky rice wine, and wine body is elegant, soft tasty and refreshing, nutritious.
Embodiment 4 adopts following steps to realize the present invention:
(1) glutinous rice wash rice, soak, drain, steamed rice: glutinous rice is cleaned, soaks, drain after carry out steamed rice, the steamed rice time is 80 minutes, makes raw material water-intake rate reach 110%;
(2) drench meal, mixed song, the cylinder that falls, diastatic fermentation: drench cold by steamed rice, mix as saccharifying ferment using sticky rice wine koji and rice wine koji, be evenly sprinkling upon on rice, mix thoroughly, fall cylinder, carries out diastatic fermentation; Sticky rice wine koji consumption is 0.5% of glutinous rice weight; Described rice wine koji consumption is 0.4% of glutinous rice weight;
(3) connect wine: adopt the mode connecing wine for twice, within the 6th day after the cylinder that falls, carrying out first time connects wine, first time connect wine after within the 4th day, carry out second time and connect wine; Connect wine mode: first time connects the 50 degree of rice wine making access glutinous rice weight 21%, second time connects the 36 degree of rice wine making access glutinous rice weight 79%;
(4) squeeze, clarify: within the 27th day after the cylinder that falls, squeeze, wine liquid is clarified 72 hours.
The Hakkas's sticky rice wine that the present embodiment obtains, its total sugar content is 90g/L, and mouthfeel is good, and has the distinctive strong sweet-smelling of sticky rice wine, and wine body is elegant, soft tasty and refreshing, nutritious.
Claims (4)
1. one kind is reduced the production technique of the Hakkas's sticky rice wine pol, it is characterized in that: sticky rice wine traditional " glutinous rice washes rice, soak drain, steamed rice, pouring meal, mixed song, the cylinder that falls, diastatic fermentation, connect wines, squeezing and clarify " is on production technique basis in the Hakkas, improve steamed rice time, the selecting of saccharifying ferment, connect the wine time and connect wine mode.
2. production technique as claimed in claim 1, is characterized in that: concrete grammar is as follows:
(1) glutinous rice wash rice, soak, drain, steamed rice: glutinous rice is cleaned, soaks, drain after carry out steamed rice, the steamed rice time is 60-80 minute, makes glutinous rice water-intake rate reach 103-110%;
(2) drench meal, mixed song, the cylinder that falls, diastatic fermentation: drench cold by steamed rice, mix as saccharifying ferment using sticky rice wine koji and rice wine koji, be evenly sprinkling upon on rice, mix thoroughly, fall cylinder, carries out diastatic fermentation;
(3) connect wine: adopt the mode connecing wine for twice, within 5-6 days after the cylinder that falls, carrying out first time connects wine, first time connect wine after second time of carrying out for 3-5 days connect wine; First time connects the 50 degree of rice wine making access glutinous rice weight 18-22%, and second time connects the 36 degree of rice wine making access glutinous rice weight 78-82%;
(4) squeeze, clarify: within 25-30 days after the cylinder that falls, squeeze, by wine liquid clarification 48-72 hour.
3. production technique as claimed in claim 2, is characterized in that: described sticky rice wine koji consumption is the 0.4-0.6% of glutinous rice weight.
4. production technique as claimed in claim 2, is characterized in that: described rice wine koji consumption is the 0.3-0.4% of glutinous rice weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511005194.5A CN105462763B (en) | 2015-12-29 | 2015-12-29 | Reduce the production technology of the Hakkas's glutinous rice wine pol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511005194.5A CN105462763B (en) | 2015-12-29 | 2015-12-29 | Reduce the production technology of the Hakkas's glutinous rice wine pol |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105462763A true CN105462763A (en) | 2016-04-06 |
| CN105462763B CN105462763B (en) | 2018-10-16 |
Family
ID=55600931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511005194.5A Active CN105462763B (en) | 2015-12-29 | 2015-12-29 | Reduce the production technology of the Hakkas's glutinous rice wine pol |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105462763B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779231A (en) * | 2016-05-05 | 2016-07-20 | 广西天龙泉酒业有限公司 | Passion fruit compound wine |
| CN106957762A (en) * | 2017-05-03 | 2017-07-18 | 福建师范大学 | A kind of brewing method of sweet type red rice yellow wine biofermentation hypoglycemic |
| CN109022204A (en) * | 2018-08-22 | 2018-12-18 | 瑞金客佳红酿造股份有限公司 | The Hakkas's rice wine and its production technology |
| CN111019790A (en) * | 2019-12-31 | 2020-04-17 | 广西天龙泉酒业有限公司 | Novel rice wine brewing process |
| CN111500398A (en) * | 2020-06-23 | 2020-08-07 | 四川大学 | Preparation method of deuterium-depleted water-brewed Hakka rice wine |
| CN113214937A (en) * | 2021-06-21 | 2021-08-06 | 河源绿纯食品有限公司 | Hakka chestnut glutinous rice wine and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1570064A (en) * | 2003-12-26 | 2005-01-26 | 李振伟 | Yellow rice wine acid-proof technology |
-
2015
- 2015-12-29 CN CN201511005194.5A patent/CN105462763B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1570064A (en) * | 2003-12-26 | 2005-01-26 | 李振伟 | Yellow rice wine acid-proof technology |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779231A (en) * | 2016-05-05 | 2016-07-20 | 广西天龙泉酒业有限公司 | Passion fruit compound wine |
| CN106957762A (en) * | 2017-05-03 | 2017-07-18 | 福建师范大学 | A kind of brewing method of sweet type red rice yellow wine biofermentation hypoglycemic |
| CN106957762B (en) * | 2017-05-03 | 2020-06-23 | 福建师范大学 | Brewing method for lowering blood sugar of sweet red yeast rice yellow wine through biological fermentation |
| CN109022204A (en) * | 2018-08-22 | 2018-12-18 | 瑞金客佳红酿造股份有限公司 | The Hakkas's rice wine and its production technology |
| CN111019790A (en) * | 2019-12-31 | 2020-04-17 | 广西天龙泉酒业有限公司 | Novel rice wine brewing process |
| CN111019790B (en) * | 2019-12-31 | 2023-02-03 | 广西天龙泉酒业有限公司 | Novel rice wine brewing process |
| CN111500398A (en) * | 2020-06-23 | 2020-08-07 | 四川大学 | Preparation method of deuterium-depleted water-brewed Hakka rice wine |
| CN113214937A (en) * | 2021-06-21 | 2021-08-06 | 河源绿纯食品有限公司 | Hakka chestnut glutinous rice wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105462763B (en) | 2018-10-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105462763A (en) | Production process capable of reducing sugar degree of Hakka glutinous rice wine | |
| CN102660433B (en) | Production method of composite fermented fruit wine with mulberries, strawberries and raspberries | |
| CN102154084B (en) | Production method of wild kiwi fruit wine | |
| CN103642635A (en) | Production method for completely-fermented mulberry wine and product | |
| CN104531449A (en) | Litchi glutinous rice wine | |
| CN102168003A (en) | Litchi brandy and production method thereof | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN104893889A (en) | Brewing method for Pleurotus eryngii wine | |
| CN102851161A (en) | Black fruit beer and production process thereof | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN110467985A (en) | A kind of formula and processing technology of craft beer | |
| CN104611184A (en) | Nutritional jaboticaba fruit vinegar and preparation method thereof | |
| CN102051290B (en) | Red jujube beer and brewing method thereof | |
| CN105505734A (en) | Preparation method of taxus chinensis fruit vinegar | |
| CN104388253A (en) | Method for preparing pollen and honey wine by using wine returning fermentation | |
| CN102660427B (en) | Composite vermouth of sugarcane, pineapple and ginger juice and brewage method thereof | |
| CN101701169B (en) | Method of preparing apple-pear honey wine | |
| KR20180068380A (en) | Process for preparing rice beer using soft rice | |
| CN100491513C (en) | Cooling healthy nutrient wine and production thereof | |
| CN109735405A (en) | A kind of method that semi-solid ferment preparation essence makes golden-pomelo beer | |
| CN101633874A (en) | Method for preparing grape wine rich in gamma-aminobutyric acid | |
| CN107858228A (en) | Full fermentation nutrient tea wine and its brewing method | |
| CN104232395B (en) | The preparation method of wine fermentation Other-of | |
| CN113025449A (en) | Brewing method of hemp protein peptide brewed beer | |
| CN105255640A (en) | Preparing method for highland barley dry wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180831 Address after: 517536 Jiandi Town, Dongyuan County, Heyuan, Guangdong Applicant after: Heyuan green Pure Food Co., Ltd. Address before: 517536 Jiandi Town, Dongyuan County, Heyuan, Guangdong Applicant before: Heyuan Lvchun Brewery |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |