CN105462763B - Reduce the production technology of the Hakkas's glutinous rice wine pol - Google Patents
Reduce the production technology of the Hakkas's glutinous rice wine pol Download PDFInfo
- Publication number
- CN105462763B CN105462763B CN201511005194.5A CN201511005194A CN105462763B CN 105462763 B CN105462763 B CN 105462763B CN 201511005194 A CN201511005194 A CN 201511005194A CN 105462763 B CN105462763 B CN 105462763B
- Authority
- CN
- China
- Prior art keywords
- wine
- glutinous rice
- rice
- connect
- 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.)
- Active
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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of production technology of reduction the Hakkas glutinous rice wine pol, be on the basis of the Hakkas's glutinous rice wine traditional processing technology, the improvement steamed rice time, saccharifying ferment selection, connect wine mode and connect and make the time, specifically：60 80 minutes steamed rice time；It selects the glutinous rice wine koji for accounting for glutinous rice weight 0.4 0.6% and accounts for the rice wine novel bacterial of glutinous rice weight 0.3 0.4% as saccharifying ferment；It is to connect wine at twice to connect wine mode and time, and 50 degree rice wine of the 5th 6 day access glutinous rice weight 18 22% connect 36 degree of rice wine that the 3rd 5 day accesses glutinous rice weight 78 82% after making and be used as and connect wine for the second time for the first time as wines is connect for the first time after falling cylinder.The total sugar content of the more conventionally produced the Hakkas's glutinous rice wine of the Hakkas's glutinous rice wine made from production technology of the present invention is reduced to 90 120g/L, wine liquid is in good taste, and there is the distinctive strong mellowness of glutinous rice wine, wine body is elegant, it is soft tasty and refreshing, it is full of nutrition, the consumer group can be increased, promote health care, improves the economic benefit and social benefit of enterprise.
Description
Technical field
The present invention relates to a kind of production technology of glutinous rice wine, specifically a kind of production work for reducing the Hakkas's glutinous rice wine pol
Skill belongs to biotechnology.
Background technology
Glutinous rice wine, that is, yellow rice wine is to make raw material with cereal, brewed wine made of saccharifying ferment is done with wheat koji or Chinese yeast, because of south
Side area is generally raw material with glutinous rice, so referred to as glutinous rice wine.According to related studies have shown that glutinous rice wine, which has, improves anoxic energy
Power, enhancing memory capability and the plurality of health care functions such as immunocompetence, anti-aging, anti-oxidant, function of dominant food.Glutinous rice wine contains rich
Rich protein, amino acid, insoluble solid, functional oligose, trace element, polyphenols and vitamin, it is civil
There is saying for " jin wine being when nine chickens ", Hakka Women " is confined in childbirth ", drink the Hakkas glutinous rice wine is had to, to take nourishing food to build up one's health.
The Hakkas's glutinous rice wine is a branch of Chinese rice wine, occupies important one seat in China's yellow rice wine industry, is
The most representative specialty of Hakka dwelling, have wine body glycol, give off a strong fragrance, fresh and sweet tasty and refreshing, long times of aftertaste, wine degree are moderate, battalion
Support the features such as abundant.But due in tradition glutinous rice wine sugar content it is higher（180-220g/L）, belong to sweet tea type or dense sweet tea type be yellow
Wine, this all constrains the increase of the glutinous rice wine consumer group, limits glutinous rice wine no matter from mouthfeel, or in terms of health perspectives
Sales volume and brand make.Tradition glutinous rice wine pol is excessively high, causes to be easy out in glutinous rice wine industry generally existing storage process
Existing rancid phenomenon, has seriously affected the development of the economic benefit and industry of enterprise.
Invention content
Present invention aims at a kind of production technology reducing the Hakkas's glutinous rice wine pol is provided, using the glutinous of the technique productions
Rice wine total sugar content is 90-120g/L, low, more in good taste than conventionally produced glutinous rice wine total sugar content, has glutinous rice wine special
The strong mellowness having, wine body is elegant, soft tasty and refreshing.
To solve the above problems, the technical solution adopted in the present invention is：The Hakkas's glutinous rice wine it is traditional " glutinous rice wash rice,
Immersion drains, steamed rice, leaching meal, mixed song, falls cylinder, diastatic fermentation, connects wine, squeezing and clarification " on the basis of production technology, improve steamed rice
Time, saccharifying ferment selection, connect and make the time and connect wine mode.
The production technology of the present invention for reducing the Hakkas's glutinous rice wine pol, specific method are：
（1）Glutinous rice washes rice, impregnates, drains, steamed rice：Glutinous rice is cleaned, is impregnated, drain after carry out steamed rice, the steamed rice time is
60-80 minutes, raw material water absorption rate is made to reach 103-110%；
（2）Leaching meal, mixed song fall cylinder, diastatic fermentation：Steamed rice leaching is cold, it is mixed with glutinous rice wine koji and rice wine koji
Cooperation is saccharifying ferment, is uniformly sprinkling upon on rice, mixes thoroughly, falls cylinder, carries out diastatic fermentation；
（3）Connect wine：By the way of connecing wine twice, carry out within the 5-6 days after falling cylinder connecing wine for the first time, after connecing wine for the first time
Connect wine for the second time within the 3-5 days；Connect wine mode：Connect 50 degree of rice wine for making access glutinous rice weight 18-22% for the first time, second
It is secondary to connect 36 degree of rice wine for making access glutinous rice weight 78-82%；
（4）Squeezing, clarification：The after falling cylinder is squeezed for 25-30 days, and wine liquid is clarified 48-72 hours.
Preferably, the glutinous rice wine koji dosage is the 0.4-0.6% of glutinous rice weight；The rice wine koji dosage is glutinous rice
The 0.3-0.4% of weight.
The advantageous effect of the present invention compared with the existing technology is：The present invention reduces the production technology skill of the Hakkas's glutinous rice wine pol
Art be on the basis of the Hakkas's glutinous rice wine traditional processing technology, improve the selection of steamed rice time, saccharifying ferment, connect make the time
With connect wine mode, compared with prior art, have following advantage：
（1）During wine brewing, steamed rice is to control boiling degree, production Technology of the invention by boiling water absorption rate
The steamed rice time is set to 60-80 minutes, rice water absorption rate is made to reach 103-110%, both can guarantee and obtained in higher water absorption rate
The low liquid glucose of pol, and can guarantee the quality of steamed rice；
（2）The present invention has selected glutinous rice wine koji and a kind of novel bacterial --- and rice wine koji mixing is used as saccharifying ferment,
Long-term fermentation can be prolonged by enhancing the survival rate of saccharomycete；
（3）It is to access rice wine in diastatic fermentation process to inhibit breakdown of glucose at ethyl alcohol to connect wine, and traditional handicraft is falling cylinder
It carries out within the 3-4 days connecing wine for the first time afterwards, and it is to carry out for the 5-6 days after falling cylinder that the present invention connects wine for the first time, after connecing wine for the first time
Connect within the 3-5 days wine for the second time again, delay connects for the first time makes the time, is conducive to mostly consumption one when saccharomycete decomposes ethyl alcohol
Divide sugar, to reduce the sugar content in wine liquid；
（4）Traditional Hakka glutinous rice wine is using disposable access height（50 degree or more）Rice wine control fermentation, but it is primary
Property connect wine after react and almost stop, proteases for decomposing protein matter is that the reaction speed of ammonia nitrogen slows down, and the present invention is by grinding
Discovery is studied carefully by the way of connecing wine twice, it is ensured that the mouthfeel of glutinous rice wine, moreover it is possible to remain nutrient therein；
（5）The present invention using raw material water absorption rate height then the low principle of pol and using saccharomycete by a part of reduced sugar turn
The principle of alcohol is turned to achieve the purpose that reduce the Hakkas's glutinous rice wine pol, production Technology production using the present invention obtains
The glutinous rice wine arrived, total sugar content 90-120g/L（And conventionally produced the Hakkas's glutinous rice wine total sugar content is 180-
220g/L）, it is in good taste, and there is the distinctive strong mellowness of glutinous rice wine, wine body is elegant, soft tasty and refreshing, full of nutrition.Side of the present invention
Method can increase the consumer group of the Hakkas's glutinous rice wine, promote health care, improve the economic benefit and social benefit of enterprise.
Specific implementation mode
The present invention is described in further details below by embodiment, these embodiments are only used for illustrating the present invention, and
It does not limit the scope of the invention.
Embodiment 1 realizes the present invention using following steps：
（1）Glutinous rice washes rice, impregnates, drains, steamed rice：Glutinous rice is cleaned, is impregnated, drain after carry out steamed rice, the steamed rice time is
70 minutes, raw material water absorption rate is made to reach 105%；
（2）Leaching meal, mixed song fall cylinder, diastatic fermentation：Steamed rice leaching is cold, it is mixed with glutinous rice wine koji and rice wine koji
Cooperation is saccharifying ferment, is uniformly sprinkling upon on rice, mixes thoroughly, falls cylinder, carries out diastatic fermentation；Glutinous rice wine koji dosage is glutinous rice
The 0.55% of weight；The rice wine koji dosage is the 0.35% of glutinous rice weight.
（3）Connect wine：By the way of connecing wine twice, carry out within the 6th day after falling cylinder connecing wine for the first time, after connecing wine for the first time
Wine is connect for the second time within 4th day；Connect wine mode：50 degree of rice wine for making access glutinous rice weight 20% are connect for the first time, are connect wine for the second time and are connect
Enter 36 degree of rice wine of glutinous rice weight 80%；
（4）Squeezing, clarification：It is squeezed within the 28th day after falling cylinder, wine liquid is clarified 60 hours.
The Hakkas's glutinous rice wine that the present embodiment obtains, total sugar content 100g/L is in good taste, and has glutinous rice wine distinctive
Strong mellowness, wine body is elegant, soft tasty and refreshing, full of nutrition.
Embodiment 2 realizes the present invention using following steps：
（1）Glutinous rice washes rice, impregnates, drains, steamed rice：Glutinous rice is cleaned, is impregnated, drain after carry out steamed rice, the steamed rice time is
75 minutes, raw material water absorption rate is made to reach 108%；
（2）Leaching meal, mixed song fall cylinder, diastatic fermentation：Steamed rice leaching is cold, it is mixed with glutinous rice wine koji and rice wine koji
Cooperation is saccharifying ferment, is uniformly sprinkling upon on rice, mixes thoroughly, falls cylinder, carries out diastatic fermentation；Glutinous rice wine koji dosage is glutinous rice
The 0.4% of weight；The rice wine koji dosage is the 0.32% of glutinous rice weight；
（3）Connect wine：By the way of connecing wine twice, carry out within the 6th day after falling cylinder connecing wine for the first time, after connecing wine for the first time
Wine is connect for the second time within 4th day；Connect wine mode：50 degree of rice wine for making access glutinous rice weight 22% are connect for the first time, are connect wine for the second time and are connect
Enter 36 degree of rice wine of glutinous rice weight 78%；
（4）Squeezing, clarification：It is squeezed within the 30th day after falling cylinder, wine liquid is clarified 48 hours.
The Hakkas's glutinous rice wine that the present embodiment obtains, total sugar content 90g/L is in good taste, and has glutinous rice wine distinctive
Strong mellowness, wine body is elegant, soft tasty and refreshing, full of nutrition.
Embodiment 3 realizes the present invention using following steps：
（1）Glutinous rice washes rice, impregnates, drains, steamed rice：Glutinous rice is cleaned, is impregnated, drain after carry out steamed rice, the steamed rice time is
60 minutes, raw material water absorption rate is made to reach 103%；
（2）Leaching meal, mixed song fall cylinder, diastatic fermentation：Steamed rice leaching is cold, it is mixed with glutinous rice wine koji and rice wine koji
Cooperation is saccharifying ferment, is uniformly sprinkling upon on rice, mixes thoroughly, falls cylinder, carries out diastatic fermentation；Glutinous rice wine koji dosage is glutinous rice
The 0.6% of weight；The rice wine koji dosage is the 0.3% of glutinous rice weight；
（3）Connect wine：By the way of connecing wine twice, carry out within the 5th day after falling cylinder connecing wine for the first time, after connecing wine for the first time
Wine is connect for the second time within 3rd day；Connect wine mode：50 degree of rice wine for making access glutinous rice weight 18% are connect for the first time, are connect wine for the second time and are connect
Enter 36 degree of rice wine of glutinous rice weight 82%；
（4）Squeezing, clarification：It is squeezed within the 25th day after falling cylinder, wine liquid is clarified 55 hours.
The Hakkas's glutinous rice wine that the present embodiment obtains, total sugar content 120g/L is in good taste, and has glutinous rice wine distinctive
Strong mellowness, wine body is elegant, soft tasty and refreshing, full of nutrition.
Embodiment 4 realizes the present invention using following steps：
（1）Glutinous rice washes rice, impregnates, drains, steamed rice：Glutinous rice is cleaned, is impregnated, drain after carry out steamed rice, the steamed rice time is
80 minutes, raw material water absorption rate is made to reach 110%；
（2）Leaching meal, mixed song fall cylinder, diastatic fermentation：Steamed rice leaching is cold, it is mixed with glutinous rice wine koji and rice wine koji
Cooperation is saccharifying ferment, is uniformly sprinkling upon on rice, mixes thoroughly, falls cylinder, carries out diastatic fermentation；Glutinous rice wine koji dosage is glutinous rice
The 0.5% of weight；The rice wine koji dosage is the 0.4% of glutinous rice weight；
（3）Connect wine：By the way of connecing wine twice, carry out within the 6th day after falling cylinder connecing wine for the first time, after connecing wine for the first time
Wine is connect for the second time within 4th day；Connect wine mode：50 degree of rice wine for making access glutinous rice weight 21% are connect for the first time, are connect wine for the second time and are connect
Enter 36 degree of rice wine of glutinous rice weight 79%；
（4）Squeezing, clarification：It is squeezed within the 27th day after falling cylinder, wine liquid is clarified 72 hours.
The Hakkas's glutinous rice wine that the present embodiment obtains, total sugar content 90g/L is in good taste, and has glutinous rice wine distinctive
Strong mellowness, wine body is elegant, soft tasty and refreshing, full of nutrition.
Claims (1)
1. a kind of production technology reducing the Hakkas's glutinous rice wine pol, it is characterised in that：It is that traditional " glutinous rice is washed in the Hakkas's glutinous rice wine
Rice, impregnate drain, steamed rice, leaching meal, mixed song, fall cylinder, diastatic fermentation, connect wine, squeezing and clarification " on the basis of production technology, improvement
The steamed rice time, saccharifying ferment selection, connect and make the time and connect wine mode；
Method is as follows：
（1）Glutinous rice washes rice, impregnates, drains, steamed rice：Glutinous rice is cleaned, is impregnated, drain after carry out steamed rice, the steamed rice time is 60-80
Minute, so that glutinous rice water absorption rate is reached 103-110%；
（2）Leaching meal, mixed song fall cylinder, diastatic fermentation：Steamed rice leaching is cold, made with glutinous rice wine koji and rice wine koji mixing
It for saccharifying ferment, is uniformly sprinkling upon on rice, mixes thoroughly, fall cylinder, carry out diastatic fermentation；
（3）Connect wine：By the way of connecing wine twice, carries out within the 5-6 days after falling cylinder connecing wines for the first time, connect the after wine for the first time
Wine is connect for the second time within 3-5 days；50 degree of rice wine for making access glutinous rice weight 18-22% are connect for the first time, connect wine access glutinous rice for the second time
36 degree of rice wine of weight 78-82%；
（4）Squeezing, clarification：The after falling cylinder is squeezed for 25-30 days, and wine liquid is clarified 48-72 hours；
The step（2）Middle glutinous rice wine koji dosage is the 0.4-0.6% of glutinous rice weight, and rice wine koji dosage is glutinous rice weight
0.3-0.4%。
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 CN105462763A (en) | 2016-04-06 |
| CN105462763B true 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) |
Families Citing this family (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 |
| 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 |
| 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 |
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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105462763A (en) | 2016-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105462763B (en) | Reduce the production technology of the Hakkas's glutinous rice wine pol | |
| CN103242996B (en) | Compound enzyme for bear | |
| CN104232390B (en) | Brewing method for grape wine | |
| CN102250701B (en) | Functional beer and brewing method thereof | |
| CN106635734B (en) | Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar | |
| CN103952255B (en) | A kind of brewing method of fruity sauce sweet gale wine | |
| CN108504497B (en) | Preparation method of high-alcoholic-strength red yeast rice wine | |
| CN103589563B (en) | Preparation method of radix pseudostellariae yellow wine | |
| CN101838597A (en) | Oat red yeast rice beer and brewing method thereof | |
| CN105670870A (en) | Bubbling rice wine preparing method | |
| CN107663481A (en) | A kind of brewing method of purple potato glutinous rice wine | |
| CN102161956A (en) | Production method for lowering urea content in yellow wine | |
| CN104946454B (en) | A kind of preparation method of pine needle medlar yellow wine | |
| CN102851161A (en) | Black fruit beer and production process thereof | |
| CN109880713A (en) | A kind of preparation method of selenium-rich dry type red rice yellow wine | |
| CN104893889A (en) | Brewing method for Pleurotus eryngii wine | |
| CN107022446A (en) | A kind of method for first pre-processing fermenting and producing highland barley health preserving wine again | |
| CN104611171A (en) | Preparation method of ginger rice wine | |
| CN103923797A (en) | Brewing method of low-alcohol yellow wine rich in isomaltooligosaccharides | |
| CN104711144B (en) | A kind of functional yellow wine rich in glycopeptide and production method thereof | |
| CN107245414B (en) | Method for preparing half-dry yellow wine through low-temperature main fermentation | |
| CN107475008B (en) | Method for preparing semi-sweet yellow wine through low-temperature main fermentation | |
| CN103266032B (en) | Total-effect beer compound enzyme | |
| CN103255012B (en) | Beer complex enzyme capable of improving beer foam property | |
| CN103255011B (en) | Beer complex enzyme capable of improving beer malt fragrance |
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 |