CN105779195B - A kind of low-sugar type red yeast rice the Hakkas ma's wine and its brewing method - Google Patents
A kind of low-sugar type red yeast rice the Hakkas ma's wine and its brewing method Download PDFInfo
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Abstract
The present invention disclose a kind of low-sugar type red yeast rice the Hakkas ma's wine and its brewing method, the brewing method be the glutinous rice after immersion is cleaned cook after cooling；Add equivalent to the red yeast rice of glutinous rice weight 2%~9%, 0.1%~0.8% yeast for brewing rice wine and 0.5%~0.8% wheat koji, stir；Main fermentation 3~5 days at a temperature of 26 DEG C~35 DEG C, then adds into jar fermenter and continues to ferment 3~5 days after amylase；Main fermentation terminates to add sterile cold water in backward jar fermenter, and is transferred to storage temperature to carry out after fermentation under 15 DEG C~20 DEG C of temperature conditionss, adds yeast nutrient when fermenting by 15~20 days into jar fermenter, continues to ferment 10~15 days；After fermentation terminates, low-sugar type red yeast rice the Hakkas ma's wine needed for conventional press filtration, clarification, pan-fried wine are produced.Not only pol is low for the Hakkas's ma's wine of the present invention, and wine body is stable, clarification, and the taste and flavor of wine is all good.
Description
Technical field
The present invention relates to drinks manufacturing process area, more particularly to the Hakkas's ma's wine is brewageed, and in particular to a kind of low-sugar type
Red yeast rice the Hakkas ma's wine and its brewing method.
Background technology
Yellow rice wine is one of brewed wine of China, and Hakka yellow rice wine is with a long history, can be rated as the Hakkas's ancient culture and spirits culture
The elite being combined.Traditional Hakka yellow rice wine is based on sweet tea type and semi-sweet yellow rice wine, mainly to add white wine in fermentation process,
To control saccharification and fermentation, sugar content is higher, with sweet sense.Low-sugar type yellow rice wine is a kind of Novel yellow wine rice, and yellow rice wine
National standard in there is no standard for low-sugar type, and in In Guangdong Province, low-sugar type Hakka yellow rice wine belongs to half-dry type and half sweet tea mostly
Type category, residual sugar content is higher.
With the progress and development of society, consumption of the people to yellow rice wine also increasingly changes to health care, auxotype, then low
Sugared, salubrious yellow rice wine naturally turn into consumption main flow, therefore, develop a real low sugar, health care new the Hakkas ma wine urgently
It is to be solved.
The content of the invention
The purpose of the present invention be in view of the shortcomings of the prior art there is provided a kind of low raw-material cost, preparation technology are simple, and
Pol is low, clean taste, wine body are stable low-sugar type red yeast rice the Hakkas ma's wine and its brewing method.
The above-mentioned purpose of the present invention is achieved by following scheme：
A kind of brewing method of low-sugar type red yeast rice the Hakkas ma's wine, comprises the following steps：
（1）Puffed wheat：Glutinous rice is soaked in water at room temperature 14~20 hours；
（2）Steamed rice and cooling：Glutinous rice after immersion is cleaned after cooking, be cooled to 28 DEG C~32 DEG C；
（3）Mixed song：Be separately added into equivalent to the red yeast rice of glutinous rice weight 2%~9%, 0.1%~0.8% yeast for brewing rice wine and 0.5%~
0.8% wheat koji, stirs；
（4）Main fermentation：Lower cylinder, ferments 3~5 days at a temperature of 26 DEG C~35 DEG C, then adds into jar fermenter after mixed song
Plus continue to ferment 3~5 days after amylase；
（5）After fermentation：Main fermentation terminates to add sterile cold water in backward jar fermenter, and be transferred to storage temperature for 15 DEG C~
After fermentation is carried out under 20 DEG C of temperature conditionss, yeast nutrient is added when fermenting by 15~20 days into jar fermenter, continues to ferment
10~15 days；
（6）Decoct wine：After fermentation terminates, low-sugar type red yeast rice the Hakkas ma's wine needed for conventional press filtration, clarification, pan-fried wine are produced.
In above-mentioned puffed wheat step, the glutinous rice chooses the glutinous rice that fresh, nothing is gone mouldy, and the water uses fresh clean originally
Water；Immersion is waterlogged by glutinous rice to be defined, the water absorption of glutinous rice obtained by final immersion to 35kg water/100kg meters.
The above-mentioned glutinous rice by after immersion is cleaned and cooked, and described cook requires atmospheric cooking, well-done to be defined, it is impossible to half-cooked, mark
Standard is loose, soft, saturating, adhesion.
Above-mentioned red yeast rice, yeast for brewing rice wine, wheat koji use commercially available prod.
Above-mentioned amylase uses enzyme activity for 30000u/g~40000u/g amylase, and the addition of amylase is glutinous rice
The 0.15%~0.2% of weight.
Above-mentioned main fermentation is first to be fermented 3~5 days at a temperature of 26 DEG C~35 DEG C, and amylase is then added into jar fermenter
Afterwards continue ferment 3~5 days, then the main fermentation time be total up to 6~10 days, the present invention to the fermentation time carry out it is data-optimized, then
Preferably 6~7 days main fermentation time.
Above-mentioned main fermentation terminates to add sterile cold water in backward jar fermenter, and the temperature of the sterile cold water is 15 DEG C~25
℃；The weight ratio of sterile cold water and glutinous rice is 1.2：1~1.8：1.
The addition of above-mentioned yeast nutrient is the 0.5%~1% of glutinous rice weight；The yeast nutrient uses commercially available prod
The present invention can be achieved.
Above-mentioned after fermentation is that the temperature conditionss first at 15 ~ 20 DEG C are fermented 15~20 days, adds yeast nutrient and continues to send out
Ferment 10~15 days, then the after fermentation time be total up to 25~35 days, the present invention to the fermentation time carry out data-optimized, then after fermentation
Preferably 30~35 days time.
Above-mentioned conventional press filtration, clarification and pan-fried wine use the routine operation of liquor industry, and the pan-fried wine temperature uses 80
DEG C~100 DEG C, it is 15min~30min to decoct the wine time.
A kind of low-sugar type red yeast rice the Hakkas ma's wine, is prepared by above-mentioned brewing method, and its total sugar content is 50g/L~60g/
L, alcoholic strength is 12 degree~16 degree.
Low-sugar type red yeast rice the Hakkas ma's wine of the present invention is direct-edible when in use, in order to increase the mouthfeel of product,
Can also by the present invention low-sugar type red yeast rice the Hakkas ma's wine blend after eat again, blending method be use pol for 200g/L~
250g/L, alcoholic strength are 12 degree~16 degree of sweet rice wine and of the invention low-sugar type red yeast rice the Hakkas ma's wine according to sweet rice wine：
Low-sugar type red yeast rice the Hakkas ma wine=1:2~1:5 volume ratio, regulation sugar-acid ratio collocation is edible.
Compared with prior art, the present invention has the advantages that：
1. the brewing method of the present invention is divided into main fermentation and after fermentation two-step fermentation, and also divides during main fermentation
Continue a period of time of fermenting first to add red yeast rice, wheat koji and yeast for brewing rice wine fermentation a period of time and then adding amylase, whole main hair
The ferment time is 6~10 days, and after fermentation is also divided into first adding water by fermentation for a period of time, then adds yeast nutrient and continues to send out
Ferment, the whole after fermentation time be 25~35 days, the method so separately fermented be inventor by being obtained after assay optimization, can
It is more abundant to ferment, be conducive to the reduction of product pol；
2. amylase is introduced into main fermentation processes by the present invention, the amylase of addition can reduce the starch of earlier fermentation
Residual quantity, enables starch sufficiently to liquefy and is decomposed into the material of low molecule amount, and enabling the yeast later stage, preferably utilization can be sent out
Ferment sugar, makes the finished wine wine body brewed stable, clarification；
3. the present invention introduces yeast nutrient during after fermentation, yeast nutrient can improve the fermentation energy of yeast
Residual sugar content in power, reduction wine, reaches the purpose of hypoglycemic, its advantage be overcome by residual sugar caused by restricted fermentation it is high,
The muddy defect of wine body, while keeping the local flavor of wine.
Embodiment
The present invention is further described through with reference to specific embodiment, but specific embodiment is not appointed to the present invention
What is limited.
The low-sugar type red yeast rice the Hakkas ma's wine of embodiment 1
The brewing method of the Hakkas's ma's wine of the present embodiment comprises the following steps：
（1）Puffed wheat：Select glutinous rice best in quality to be soaked 15 hours with clear water at room temperature, be defined by being impregnated with, water absorption
35kg water/100kg meters is reached, should in time be changed during rice dipping and require that the grain of rice is complete after water, immersion, pulverized and be advisable with hand, without white
The heart；
（2）Steamed rice and cooling：Glutinous rice after immersion is cleaned and drained, steamed rice is then carried out, it is desirable to which meal is cooked thoroughly, is reached
Loose, soft, saturating, adhesion, steamed rice room temperature is cooled to 28 DEG C or so；
（3）Mixed song：The red yeast rice equivalent to glutinous rice weight 5% is added into above-mentioned rice（The golden yellow limited public affairs of field yeast for brewing rice wine in Guangdong
Department）, 0.2% yeast for brewing rice wine（Nanning Guang Long industry and trade Co., Ltd produces, brand：Nanning is extensively imperial）With 0.5% wheat koji（Guangdong gold
Huang Tian yeast for brewing rice wine Co., Ltd）, stir；
（4）Main fermentation：Fall cylinder nest to carry out adding in main fermentation, the natural backward jar fermenter of main fermentation 3 in 30 DEG C of environment
The amylase of suitable glutinous rice weight 0.15%（The enzyme activity of the amylase is 30000u/g, originates from the just emerging food additives in Henan limited
Company）Continue to ferment 3 days afterwards；
（5）After fermentation：Main fermentation terminates to add sterile cold water in backward jar fermenter（The weight ratio of sterile cold water and glutinous rice is
1.2：1）, sealed with preservative film, it is that after fermentation is carried out under 16 DEG C of temperature conditionss to be transferred to storage temperature, fermentation at 18 days to
The yeast nutrient equivalent to glutinous rice weight 0.5% is added in jar fermenter（Yantai Man Sen commerce and trade Co., Ltd product, brand is graceful
It is gloomy）Continue to ferment 10 days；
（6）Decoct wine：After fermentation terminates, low-sugar type red yeast rice the Hakkas ma's wine needed for conventional press filtration, clarification, pan-fried wine are produced；It is described
It is 80 DEG C to decoct wine temperature, and it is 30min to decoct the wine time.
Blend：With the sweet rice wine that pol is 240g/L, alcoholic strength is 14 degree and low-sugar type red yeast rice manufactured in the present embodiment
The Hakkas's ma's wine is blent, sweet rice wine：Low-sugar type red yeast rice the Hakkas ma wine=1：3 volume ratio, eats after blending.
Basic physical and chemical index, stability and sensory evaluation, gained are carried out to low-sugar type red yeast rice the Hakkas ma's wine of the present embodiment
Finished wine meets the requirement of national regulation.By compared with traditional sweet rice wine, finding low-sugar type the Hakkas ma's wine in mouthfeel
It is more salubrious, sweet sense reduction；Alcoholic strength is 12 degree, than commercially available the Hakkas ma wine（The industry development of Guangdong Province Zijin County Huanglong is limited
Company produces, brand name：The Hakkas's Huang wine）Pol is low；Pol is 60g/L.
The low-sugar type red yeast rice the Hakkas ma's wine of embodiment 2
The brewing method of the Hakkas's ma's wine of the present embodiment comprises the following steps：
（1）Puffed wheat：Select glutinous rice best in quality to be soaked 15 hours with clear water at room temperature, be defined by being impregnated with, water absorption
35kg water/100kg meters is reached, should in time be changed during rice dipping and require that the grain of rice is complete after water, immersion, pulverized and be advisable with hand, without white
The heart；
（2）Steamed rice and cooling：Glutinous rice after immersion is cleaned and drained, steamed rice is then carried out, it is desirable to which meal is cooked thoroughly, is reached
Loose, soft, saturating, adhesion, steamed rice room temperature is cooled to 28 DEG C or so；
（3）Mixed song：The red yeast rice equivalent to glutinous rice weight 5% is added into above-mentioned rice（The golden yellow limited public affairs of field yeast for brewing rice wine in Guangdong
Department）, 0.4% yeast for brewing rice wine（Nanning Guang Long industry and trade Co., Ltd produces, brand：Nanning is extensively imperial）With 0.6% wheat koji（Guangdong gold
Huang Tian yeast for brewing rice wine Co., Ltd）, stir；
（4）Main fermentation：Fall cylinder nest to carry out adding in main fermentation, the natural backward jar fermenter of main fermentation 3 in 30 DEG C of environment
The amylase of suitable glutinous rice weight 0.18%（The enzyme activity of the amylase be 30000u/g, the taste bio tech ltd of Hebei hundred,
Brand:The taste of Hebei hundred）Continue to ferment 4 days afterwards；
（5）After fermentation：Main fermentation terminates to add sterile cold water in backward jar fermenter（The weight ratio of sterile cold water and glutinous rice is
1.4：1）, sealed with preservative film, it is that after fermentation is carried out under 18 DEG C of temperature conditionss to be transferred to storage temperature, fermentation at 18 days to
The yeast nutrient equivalent to glutinous rice weight 0.8% is added in jar fermenter（Shanghai Lu Guang bio tech ltd brand：Land
Extensively）Continue to ferment 10 days；
（6）Decoct wine：After fermentation terminates, low-sugar type red yeast rice the Hakkas ma's wine needed for conventional press filtration, clarification, pan-fried wine are produced；It is described
It is 85 DEG C to decoct wine temperature, and it is 30min to decoct the wine time.
Blend：With the sweet rice wine that pol is 230g/L, alcoholic strength is 13 degree and low-sugar type red yeast rice manufactured in the present embodiment
The Hakkas's ma's wine is blent, sweet rice wine：Low-sugar type red yeast rice the Hakkas ma wine=1：2.5 volume ratio, eats after blending.
Basic physical and chemical index, stability and sensory evaluation, gained are carried out to low-sugar type red yeast rice the Hakkas ma's wine of the present embodiment
Finished wine meets the requirement of national regulation.By compared with traditional sweet rice wine, finding low-sugar type the Hakkas ma's wine in mouthfeel
It is more salubrious, sweet sense reduction；Alcoholic strength is 14 degree, than commercially available the Hakkas ma wine（The industry development of Guangdong Province Zijin County Huanglong is limited
Company produces, brand name：The Hakkas's Huang wine）Pol is low；Pol is 55g/L.
The low-sugar type red yeast rice the Hakkas ma's wine of embodiment 3
The brewing method of the Hakkas's ma's wine of the present embodiment comprises the following steps：
（1）Puffed wheat：Select glutinous rice best in quality to be soaked 15 hours with clear water at room temperature, be defined by being impregnated with, water absorption
35kg water/100kg meters is reached, should in time be changed during rice dipping and require that the grain of rice is complete after water, immersion, pulverized and be advisable with hand, without white
The heart；
（2）Steamed rice and cooling：Glutinous rice after immersion is cleaned and drained, steamed rice is then carried out, it is desirable to which meal is cooked thoroughly, is reached
Loose, soft, saturating, adhesion, steamed rice room temperature is cooled to 28 DEG C or so；
（3）Mixed song：The red yeast rice equivalent to glutinous rice weight 6% is added into above-mentioned rice（The golden yellow limited public affairs of field yeast for brewing rice wine in Guangdong
Department）, 0.3% yeast for brewing rice wine（Nanning Guang Long industry and trade Co., Ltd produces, brand：Nanning is extensively imperial）With 0.5% wheat koji（Guangdong gold
Huang Tian yeast for brewing rice wine Co., Ltd）, stir；
（4）Main fermentation：Fall cylinder nest to carry out adding in main fermentation, the natural backward jar fermenter of main fermentation 4 in 30 DEG C of environment
The amylase of suitable glutinous rice weight 0.16%（The enzyme activity of the amylase be 40000u/g, Jinan Guo Shi great achievements Chemical Co., Ltd.,
Brand：Guo Shi great achievements）Continue to ferment 4 days afterwards；
（5）After fermentation：Main fermentation terminates to add sterile cold water in backward jar fermenter（The weight ratio of sterile cold water and glutinous rice is
1.4：1）, sealed with preservative film, it is that after fermentation is carried out under 16 DEG C of temperature conditionss to be transferred to storage temperature, fermentation at 15 days to
The yeast nutrient equivalent to glutinous rice weight 0.7% is added in jar fermenter（The taste bio tech ltd brand of Hebei hundred：Hebei
Hundred tastes）Continue to ferment 14 days；
（6）Decoct wine：After fermentation terminates, low-sugar type red yeast rice the Hakkas ma's wine needed for conventional press filtration, clarification, pan-fried wine are produced；It is described
It is 90 DEG C to decoct wine temperature, and it is 20min to decoct the wine time.
Blend：With the sweet rice wine that pol is 210g/L, alcoholic strength is 15 degree and low-sugar type red yeast rice manufactured in the present embodiment
The Hakkas's ma's wine is blent, sweet rice wine：Low-sugar type red yeast rice the Hakkas ma wine=1：3 volume ratio, eats after blending.
Basic physical and chemical index, stability and sensory evaluation, gained are carried out to low-sugar type red yeast rice the Hakkas ma's wine of the present embodiment
Finished wine meets the requirement of national regulation.By compared with traditional sweet rice wine, finding low-sugar type the Hakkas ma's wine in mouthfeel
It is more salubrious, sweet sense reduction；Alcoholic strength is 13 degree, than commercially available the Hakkas ma wine（The industry development of Guangdong Province Zijin County Huanglong is limited
Company produces, brand name：The Hakkas's Huang wine）Pol is low；Pol is 58g/L.
The low-sugar type red yeast rice the Hakkas ma's wine of embodiment 4
The brewing method of the Hakkas's ma's wine of the present embodiment comprises the following steps：
（1）Puffed wheat：Select glutinous rice best in quality to be soaked 15 hours with clear water at room temperature, be defined by being impregnated with, water absorption
35kg water/100kg meters is reached, should in time be changed during rice dipping and require that the grain of rice is complete after water, immersion, pulverized and be advisable with hand, without white
The heart；
（2）Steamed rice and cooling：Glutinous rice after immersion is cleaned and drained, steamed rice is then carried out, it is desirable to which meal is cooked thoroughly, is reached
Loose, soft, saturating, adhesion, steamed rice room temperature is cooled to 28 DEG C or so；
（3）Mixed song：The red yeast rice equivalent to glutinous rice weight 6% is added into above-mentioned rice（The golden yellow limited public affairs of field yeast for brewing rice wine in Guangdong
Department）, 0.3% yeast for brewing rice wine（Nanning Guang Long industry and trade Co., Ltd produces, brand：Nanning is extensively imperial）With 0.5% wheat koji（Guangdong gold
Huang Tian yeast for brewing rice wine Co., Ltd）, stir；
（4）Main fermentation：Fall cylinder nest to carry out adding in main fermentation, the natural backward jar fermenter of main fermentation 4 in 30 DEG C of environment
The amylase of suitable glutinous rice weight 0.2%（The enzyme activity of the amylase be 40000u/g, Henan Tian Chen chemical products Co., Ltd,
Brand：Its occasion）Continue to ferment 4 days afterwards；
（5）After fermentation：Main fermentation terminates to add sterile cold water in backward jar fermenter（The weight ratio of sterile cold water and glutinous rice is
1.7：1）, sealed with preservative film, it is that after fermentation is carried out under 20 DEG C of temperature conditionss to be transferred to storage temperature, fermentation at 16 days to
The yeast nutrient equivalent to glutinous rice weight 0.9% is added in jar fermenter（The permanently happy food science and technology Co., Ltd brand in Zhengzhou：It is long
It is happy）Continue to ferment 13 days；
（6）Decoct wine：After fermentation terminates, low-sugar type red yeast rice the Hakkas ma's wine needed for conventional press filtration, clarification, pan-fried wine are produced；It is described
It is 100 DEG C to decoct wine temperature, and it is 15min to decoct the wine time.
Blend：With the sweet rice wine that pol is 200g/L, alcoholic strength is 14 degree and low-sugar type red yeast rice manufactured in the present embodiment
The Hakkas's ma's wine is blent, sweet rice wine：Low-sugar type red yeast rice the Hakkas ma wine=1：5 volume ratio, eats after blending.
Basic physical and chemical index, stability and sensory evaluation, gained are carried out to low-sugar type red yeast rice the Hakkas ma's wine of the present embodiment
Finished wine meets the requirement of national regulation.By compared with traditional sweet rice wine, finding low-sugar type the Hakkas ma's wine in mouthfeel
It is more salubrious, sweet sense reduction；Alcoholic strength is 10 degree, than commercially available the Hakkas ma wine（The industry development of Guangdong Province Zijin County Huanglong is limited
Company produces, brand name：The Hakkas's Huang wine）Pol is low；Pol is 58g/L.
Claims (2)
1. a kind of brewing method of low-sugar type red yeast rice the Hakkas ma's wine, it is characterised in that the brewing method comprises the following steps：
（1）Puffed wheat：Glutinous rice is soaked in water at room temperature 14~20 hours；
（2）Steamed rice and cooling：Glutinous rice after immersion is cleaned after cooking, be cooled to 28 DEG C~32 DEG C；
（3）Mixed song：It is separately added into equivalent to the red yeast rice of glutinous rice weight 2%~9%, 0.1%~0.8% yeast for brewing rice wine and 0.5%~0.8%
Wheat koji, stirs；
（4）Main fermentation：Lower cylinder, ferments 3~5 days at a temperature of 26 DEG C~35 DEG C after mixed song, then adds and forms sediment into jar fermenter
Continue to ferment 3~5 days after powder enzyme；
（5）After fermentation：Main fermentation terminates to add sterile cold water in backward jar fermenter, and is transferred to storage temperature for 15 DEG C~20 DEG C
Temperature conditionss under carry out after fermentation, yeast nutrient is added when fermenting by 15~20 days into jar fermenter, continue to ferment 10~
15 days；
（6）Decoct wine：After fermentation terminates, low-sugar type red yeast rice the Hakkas ma's wine needed for conventional press filtration, clarification, pan-fried wine are produced；
The addition of the amylase is the 0.15%~0.2% of glutinous rice weight；
The enzyme activity of the amylase is 30000u/g~40000u/g；
The weight ratio of the sterile cold water and glutinous rice is 1.2：1~1.8：1；
The addition of the yeast nutrient is the 0.5%~1% of glutinous rice weight；
The pan-fried wine temperature is 80 DEG C~100 DEG C, and the time is 15min~30min.
2. a kind of low-sugar type red yeast rice the Hakkas ma's wine, it is characterised in that the Hakkas ma's wine is as the brewing method described in claim 1
It is prepared；Low-sugar type red yeast rice the Hakkas ma's wine is with the sweet tea that pol is 200g/L~250g/L, alcoholic strength is 12 degree~16 degree
Type yellow rice wine is eaten after blending；The volume ratio of the sweet rice wine and low-sugar type red yeast rice the Hakkas ma's wine is 1:2~1:5.
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| CN108676648A (en) * | 2018-05-22 | 2018-10-19 | 枣阳市灵鹿酒业有限公司 | A kind of kahikatea young pilose antler yellow rice wine and its processing technology rich in Fuscoporia obliqua polysaccharide |
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