CN106350362A - Method for preparing yellow rice wine with malt extract - Google Patents
Method for preparing yellow rice wine with malt extract Download PDFInfo
- Publication number
- CN106350362A CN106350362A CN201610792066.8A CN201610792066A CN106350362A CN 106350362 A CN106350362 A CN 106350362A CN 201610792066 A CN201610792066 A CN 201610792066A CN 106350362 A CN106350362 A CN 106350362A
- Authority
- CN
- China
- Prior art keywords
- malt extract
- rice
- wine
- malt
- water
- 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.)
- Pending
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 invention relates to a method for preparing yellow rice wine with malt extract, and belongs to the technical field of beer prepared by the aid of mixing processes. The method includes soaking raw rice and carrying out rice steaming treatment on the raw rice; adding wheat koji, the malt extract and Chinese yeast or fermented glutinous rice into steamed rice before the steamed rice is fermented, fermenting the steamed rice, then squeezing the fermented steamed rice and boiling wine to obtain the finished yellow rice wine. The malt extract is made of barley and malt, water and enzymes are added into the barley and the malt, the barley and the malt are subjected to enzymatic hydrolysis and saccharification and then are filtered and concentrated to obtain the malt extract; particular technological parameters include that a mass ratio of the barley to the malt is 8-10:1, the addition amount of the water is 1:1, the addition amount of the enzymes is 10 U/g substrates, the barley and the malt are hydrolyzed at the temperature of 105 DEG C under heat-insulation conditions for 1 h, hydrolysate is sieved by 60-mesh sieves and then is concentrated, and a concentration ratio is 3:1; wheat is smashed and then is subjected to koji treading, koji stacking and koji cultivating after water is added into the wheat, so that the wheat koji can be obtained. The method has the advantages that the method can be applied to processing the yellow rice wine with the malt extract, the yellow rice wine has naturally deepened colors and is glossy, and the like.
Description
Technical field
The present invention relates to a kind of preparation method of malt extract yellow wine, belong to mixing method medicated beer technical field.
Background technology
Chemist juctus von liebig has invented " wheat juice soup " for treating the diarrhoea of baby, this soup within 1865
Main component be exactly " beerwort ".The method that doctor 1868wander concentrates, by " beerwort " make stable form-
Malt extract, hereafter malt extract be widely used rapidly.1995 malt extract production technologies enter China, there has also been in Chinese food market
It is widely applied.
Malt extract mainly uses the enzyme in Fructus Hordei Germinatus, the starch in Fructus Hordei Vulgaris substrate and protein are decomposed obtained from produce
Thing.Its production technology green, natural, from first to last all without extra adjuvant, chemical additive or essence and flavoring agent etc.
(except a small amount of enzyme preparation in hydrolytic process), only passes through to control different temperature and temperature retention time, realizes three one-step hydrolysis and U.S.A draws
Moral reaction etc., the flavor substance of all finished products, nutritional labeling, fragrance, color and luster etc. all produce in the process naturally, pass through afterwards
The method of pure physics carries out removing the gred, concentrates, is dried and molding.Therefore, malt extract is a kind of natural, healthy raw material.Fructus Hordei Vulgaris, Fructus Hordei Germinatus
Deng creating numerous nutritional labeling such as a series of monosaccharide, polysaccharide, small-molecular peptides and aminoacid in enzymolysis process, remain
Most protein in corn, vitamin, mineral and water soluble dietary fiber.Malt extract is rich in glucose, maltose, oligomeric
Sugar, small molecular protein peptide, multiple essential amino acid and non essential amino acid, and contain active polysaccharide β-Portugal
Polysaccharide, and functional components γ-aminobutyric acid (gaba), nutrition very abundant.
A series of U.S.'s rad in malt extract technique and enzyme digestion reaction, not only make it have abundant nutritional labeling,
Impart the Fructus Hordei Germinatus fragrance of its pleasant and typical, the sweet middle slight bitter of mouthfeel, band malty and the creamy sweet fragrance of class.Wheat
Essence with its abundant nutritional labeling, the fragrance of characteristic and mouthfeel, and preferably collaborative compatibility and widely with the shape of adjuvant
Formula is applied to food service industry.The production technology of malt extract is ripe at present, the high degree of automation of production, and whole production line is from big
Wheat raw material, to malt extract finished product, is closed and produces, whole high mechanization, and Quality Safety is stable.
Yellow wine, and wine, medicated beer claim the world three great Gu wine, had so far more than 2000 year brewage history, in being
The national rarity of China.Traditional handicraft yellow rice wine brewage, exquisite favorable climatic, geographical and human condition, winter the coldest through 3 months send out
Ferment has obtained pure and sweet yellow wine, needs to make wine the change according to natural environment for the master worker Lai fine tune during whole brewing yellow rice wine
Whole, the acquisition nature of good wine and people indispensable.So people integration projects in the production process of yellow wine.How to overcome yellow wine this
One defect, is the application primary technical problem to be solved.
Based on this, make the application.
Content of the invention
For the drawbacks described above in the presence of existing yellow wine brewing process, the application provides a kind of achievable yellow wine difficult processing
Degree, the malt extract yellow wine preparation method with new connotation for product increase extra value.
For achieving the above object, the technical scheme that the application takes is as follows:
A kind of preparation method of malt extract yellow wine, after rice material is processed through rice dipping, steamed rice, adds malt yeast, malt extract before fermentation
Complete to be formed through squeezing, pan-fried wine after fermentation with yeast for brewing rice wine or wine ma (wine ma therein is yeast for brewing rice wine product after one time fermentation spreads cultivation)
Finished product, described malt extract is with Fructus Hordei Vulgaris and Fructus Hordei Germinatus as raw material, and after adding water, enzyme to carry out enzymatic saccharification, filtering and concentrating is formed, specifically
Technological parameter is: Fructus Hordei Vulgaris are 8-10:1 with the mass ratio of Fructus Hordei Germinatus, and water addition is 1:1, and enzyme addition is 10u/g substrate, 105 DEG C
Lower insulation 1h is hydrolyzed, and hydrolyzed solution crosses 60 mesh sieves, is concentrated after sieving, and concentration ratio is 3:1 (i.e. 100ml liquid concentration
For 33ml)；Described malt yeast be with wheat crushing, add water after, through stepping on song, heap is bent, support curved one-tenth.
Further, as preferred:
Described rice material is Semen oryzae sativae, and corresponding malt extract is liquid malt extract, after Semen oryzae sativae drenches through rice dipping, steamed rice, water, adds wine
Discharge water after medicine nest, foster training, in the operation that discharges water, newly-increased adding water drenches the new rice being formed, and adds liquid malt extract and malt yeast, warp
Fermentation, squeezing, pan-fried storage after drinking form finished product.It is furthermore preferred that described yeast for brewing rice wine is with rice flour as raw material, through spice, molding, connect
Plant, cultivate, dry in the sun forms yeast for brewing rice wine, its concrete working process parameter is the water that rice flour adds 40%, 5% Herba polygoni hydropiperiss put into stone
Pound in mortar even, rub broken after having pounded, then plus real stripping and slicing, add yeast for brewing rice wine kind powder, in dustpan, shake balling-up, put into insulation in cylinder, treat
After taking out after growing white hypha, Exposure to Sunlight is extremely dry.Described yeast for brewing rice wine adding proportion is 0.5%-2%, and liquid malt extract adding proportion is
15%-40%, malt yeast adding proportion is 5%-15%, and it is to drench the rice cooking so as to be cooled to cold water that water drenches concrete technology
40 DEG C about.Discharge water in operation, the newly-increased rice ratio after drenching rice and foster training that adds water is 1:2-1:3.
Described rice material is Oryza glutinosa, and corresponding malt extract is solid malt extract, and malt extract, with Fructus Hordei Vulgaris and Fructus Hordei Germinatus as raw material, adds
After water, enzyme carry out enzymatic saccharification, filtering and concentrating drying forms, specific process parameter is: the mass ratio of Fructus Hordei Vulgaris and Fructus Hordei Germinatus is 8-
10:1, water addition is 1:1, and enzyme addition is 8u/g substrate, and at 105 DEG C, insulation 1h is hydrolyzed, and hydrolyzed solution crosses 40 mesh sieves, mistake
Concentrated after sieve, concentration ratio is 3:1, drying process is to be spray-dried, dried malt extract is in solid fraction state, moisture ＜
5%.Oryza glutinosa, after rice dipping, steamed rice, adds wine ma, malt extract and malt yeast when carrying out falling cylinder, successively premenstrual ferment, rear ferment, squeezing, pan-fried
Storage forms finished product after drinking.It is furthermore preferred that described wine ma's adding proportion is 8%-15%, malt extract adding proportion is 10%-
35%, malt yeast adding proportion is 5%-15%, and front ferment technique is put into after 500l capacity vat for raw material, stirred, add a cover guarantor
Temperature, interval 14-24h drives rake once, common fermentation 4-5 days.Ferment technique pours into the little altar of 25l, outdoor placement for fermentation liquid afterwards, carries out low
Temperature fermentation.
Described squeezing concrete technology is the clear liquid that fermentation liquid cloth bag formula filter press filters.
Described pan-fried drinking utensils body technology is clear liquid dress altar after filtration, is heated to 90 DEG C about.
The application, according to the difference of material, integrally can be divided into two kinds of routes:
1. liquid malt extract sighs meal method Semen oryzae sativae yellow wine production technology: Semen oryzae sativae drenches, adds yeast for brewing rice wine nest, supports through rice dipping, steamed rice, water
Training, discharge water and add malt yeast and liquid malt extract after, fermented, squeezing, decoct wine, storage formed finished product.
2. solid malt extract big meal method glutinous rice wine produces: Oryza glutinosa is through rice dipping, steamed rice, fall cylinder add wine ma, malt extract and wheat
Qu Hou, first carries out front ferment, then carries out rear ferment, then forms finished product through squeezing, pan-fried wine, storage.
In above-mentioned operation, add in the yellow wine process engineering of Semen oryzae sativae source is liquid malt extract, the Oryza glutinosa source yellow wine course of processing
Middle addition is solid malt extract, and both predominating paths are identical, except for the difference that in the liquid alcohol course of processing, Fructus Hordei Vulgaris are treated, plus
Enter water enzyme glycolysiss enzymolysis, filter, concentrate after directly form liquid malt extract, and solid malt extract is then formed through being dried after concentration.
In the yellow wine course of processing of Semen oryzae sativae source, the interpolation of yeast for brewing rice wine is carried out separately with the interpolation of malt yeast, liquid malt extract, i.e. wine
Medicine adds in water pouring, and liquid malt extract and malt yeast then add in waterproof operation, and the yeast for brewing rice wine that water adds in drenching directly carries out micro-
Biological amplification breeding, completes pre fermentation, then adds new rice adding liquid malt extract and malt yeast in waterproof, completes to ferment；
And in the yellow wine course of processing of Oryza glutinosa source, wine ma, malt extract and malt yeast add in the cylinder operation that falls simultaneously, and follow-up fermentation is divided into
Front ferment and rear ferment two step, can prevent the too high caused jump cylinder of sugar.
The CCP of the application is the following aspects:
A. the selection of malt extract
The species of wheat and barley raw material, ratio, pretreatment degree, and the technique of enzymolysis directly affects the quality of finished product malt extract.
Existing malt extract, mostly with Fructus Hordei Vulgaris and Fructus Hordei Germinatus as raw material, also has interpolation Herba bromi japonici or other kind wheat malt extracts；Fructus Hordei Vulgaris and Fructus Hordei Germinatus fine
Degree is higher, and wheat bran content is relatively low, then in malt extract, polyphenol content is relatively low, and bitter taste is thin；Hydrolysis temperature is higher, and the time is longer,
The malt extract color produced is deeper.When making malt extract yellow wine, we select with Fructus Hordei Vulgaris and Fructus Hordei Germinatus as raw material, Fructus Hordei Vulgaris and Fructus Hordei Germinatus ratio
Example is 10:1, and raw material fineness is higher, digest more sufficient high-quality malt extract so that the malt extract wine produced not only but also malt extract is peculiar
Bitter sense, again will not because aldehydes matter is excessive, bitterness sense is overweight, deutostoma is not salubrious.
B. the selection of rice species
Different rice, due to the difference of starch structure, the utilization speed of yeast and tunning also can be variant.Semen oryzae sativae wine
Clean taste, sticky rice wine mouthfeel is thick and heavy.Using different rice, the wine of different characteristics of fermenting, meet different consumption demands.
C. brewage process
Sigh meal method and first carry out the foster training of nest, make the microorganism in yeast for brewing rice wine expand breeding, after fermentation carries out a period of time, benefit
Enter new meal so that rich in nutrition content in whole system, keep the vigor of yeast, increase fermentation active phase, distillation yield is high.
Big meal method rate of charge is higher, the use of cultured quality liquor ma is inoculation fermentation, big meal wine thick mash fermentation, mouthfeel alcohol
Thick.
D. malt extract adds the time
Liquid malt extract selects sighing adding when meal discharges water, and now finite concentration bred by yeast.Now add wheat
Essence, yeast is fermented using malt extract, and metabolism goes out more rich material.
When falling cylinder and wine ma together adds it is therefore prevented that follow-up sugar is too high causes jump cylinder (acidity is exceeded) for solid malt extract.
F. ingredient proportion
Add malt extract, the corresponding addition reducing meal it is ensured that the nutritional labeling of yeast growth, when being unlikely to fermentation again
Sugar is too high, causes being normally carried out of varied bacteria growing impact fermentation.Amount of water suitably reduces, and thick mash fermentation makes wine body more
Mellow.Sugar yeast in malt extract can directly utilize, it is possible to decrease the addition of malt yeast.
G. the combination of proportioning raw materials
According to the feature of different rice, malt extract and fermentation technology, through overtesting, Semen oryzae sativae, liquid malt extract are used and sigh meal method work
Skill is fermented, and Oryza glutinosa, solid malt extract use big meal technique fermentation.
Therefore, the main innovation point of the application can induction and conclusion as follows:
1) malt extract be Fructus Hordei Vulgaris, Fructus Hordei Germinatus hydrolysis after concentrated extract, rich in maltose, Fructose, aminoacid, small-molecular peptides,
Multivitamin, trace element and multiple somatomedin pure natural nutrient substance, its abnormal smells from the patient has typical pleasant
Fructus Hordei Germinatus fragrant, the sweet middle slight bitter of mouthfeel, band malty and the creamy sweet fragrance of class.The production technology natural health of malt extract, is green
Color food.Being applied to yellow wine field using malt extract as fermentation raw material is a novelty and again far reaching project, for us
For yellow wine industry, using new fermentation raw material, using classical fermentation technology, the new product developing high-quality is one and compares
Good thinking and method.
2) exploitation of malt extract yellow wine, is all new field, new application for two industries, industrial chain or will therefore send out
The delicate change of life；Yellow wine and the combination of malt extract, be not only simply strive new, two products just right to carrying out each other
It is worth complementary, both sides inject extra value therefore to the product of oneself.The characteristic of traditional-handwork technique, advantage is people
It is worth prominent, raw material has a big increase to value-added content of product, but shortcoming is product diversity shortcoming, new product lacks scientific and technological content, newly
Product competitiveness is difficult to persistently；And malt extract product Western Culture breath is strong, scientific and technological content is higher, but just because of supermatic
The mode of production, so that malt extract value of the product can only move closer to cost of material, is badly in need of a new field to give new life
Power.Therefore, two products, once combining, all compensate at the shortage of other side with the strong point of oneself, to two products and industry
There is important meaning.
3) through the trial that the several years is multiple, by different raw materials and the test of rate of charge common fermentation, obtained malt extract yellow wine
Improve production technology.Sigh meal malt extract yellow wine through the Semen oryzae sativae of storage in 3 years, color and luster such as xo, the wheat perfume phase substantially, mouthfeel just as
Sweetness and bitterness as German black beer and salubrious, the lingering fragrance taste of deutostoma micro-strip chocolate, leave the mellow local flavor of yellow wine simultaneously again, are a wind
The special novel product of lattice, after judging, evaluates very high.The big meal malt extract yellow wine of 1 year old Oryza glutinosa, also has much characteristic, existing Huang
Pure and sweet, the peculiar wheat perfume of generation after again having malt extract to ferment of wine, and store the product Worth Expecting after ageing.
4) malt extract yellow wine has just squeezed that to decoct new wine color after drinking yellowish transparent, glossy, and stores nearly 2 years be not added with
The yellow wine of burnt sugar coloring is similar.The meal malt extract yellow wine color storing 3 years and the yellow wine color being not added with burnt sugar coloring storing 10 years
Similar.The presence of malt extract, during accelerating fermentation and storing, natural Maillard reaction, makes wine body color naturally deepen, has
Gloss.This is natural, is to add burnt sugar coloring cannot compare come the wine to colour.
Malt extract and yellow wine are organically combined by malt extract yellow wine provided herein, on the one hand, for two industries
It is all new field, new application, industrial chain or therefore delicate change is occurred；On the other hand, two products just arrive
Place complementary to having carried out each other being worth, to the extra value of product injection.Malt extract and the combination of yellow wine, malt extract imparts yellow wine
The diversification of product, improves its scientific and technological content, and yellow wine improves the Humanistic Value of malt extract, gives its new vitality, malt extract and Huang
The combination of wine is people and the combination of science and technology, not only all brings new opportunity to two industries, also will obtain a characteristic have interior
The product contained.
The present invention substitutes part material with malt extract, participates in the sweat of yellow wine.Different malt extracts have its characteristic, and different
The wine that process for making yellow rice wine brews also respectively has feature.By test, different malt extracts and different yellow rice wine production techniques are combined,
And fermentation parameter is regulated and controled according to sweat, finally give two sets of more ripe fermentation technologys.
Brief description
Fig. 1 is the first production technology figure of the application；
Fig. 2 is the second production technology figure of the application.
Specific embodiment
Embodiment 1: Semen oryzae sativae liquid malt extract sighs meal yellow wine
In conjunction with Fig. 1, its processing step is specific as follows:
(1) 60kg Semen oryzae sativae is soaked 4 days, rice cooks, cold water drenches meal to 40 DEG C, pours in cylinder.
(2) yeast for brewing rice wine of 0.5kg is added to mix thoroughly, nest, support training 2 days.
(3) water of 250kg, the liquid malt extract of 40kg are added, (i.e. cold water drenches meal for 30kg and identical rice in step (1)
Rice to 40 DEG C), the malt yeast of 10kg, stir, continue fermentation 3 days, period 16 24h drives rake once.
(4) wine in vat is poured into the little altar of 25kg, ferment in the open 30.
(5) wine in little altar is squeezed, pan-fried wine, envelope altar storage.
Embodiment 2: Semen oryzae sativae liquid malt extract sighs meal yellow wine
In conjunction with Fig. 1, its processing step is specific as follows:
(1) 50kg Semen oryzae sativae is soaked 3 days, rice cooks, cold water drenches meal to 35 DEG C, pours in cylinder.
(2) yeast for brewing rice wine of 0.3kg is added to mix thoroughly, nest, support training 3 days.
(3) water of 250kg, the liquid malt extract of 50kg are added, (i.e. cold water drenches meal for 25kg and identical rice in step (1)
Rice to 35 DEG C), the malt yeast of 7kg, stir, continue fermentation 2 days, period 16 24h drives rake once.
(4) wine in vat is poured into the little altar of 25kg, ferment in the open 40.
(5) wine in little altar is squeezed, pan-fried wine, envelope altar storage.
Embodiment 3: Oryza glutinosa solid malt extract big meal yellow wine
In conjunction with Fig. 2, its processing step is specific as follows:
(1) Oryza glutinosa of 100g is soaked 15 days, rice cooks.
(2) will be in the rice that cook input cylinder, the water of addition 200kg, the solid malt extract of 40kg, the malt yeast of 15kg, 10kg's
Wine ma, controls 30 DEG C of the cylinder temperature that falls.
(3) front ferment 5 days in vat, 16-24h opens rake once, controls head 37 DEG C of temperature of rake.
(4) mash in vat loads in the little altar of 25kg, ferment in the open 90 days.
(5) wine in little altar is squeezed, pan-fried wine, envelope altar storage.
Embodiment 4: Oryza glutinosa solid malt extract big meal yellow wine
In conjunction with Fig. 2, its processing step is specific as follows:
(1) Oryza glutinosa of 120g is soaked 15 days, rice cooks.
(2) will be in the rice that cook input cylinder, the water of addition 200kg, the solid malt extract of 35kg, the malt yeast of 18kg, 10kg's
Wine ma, controls 28 DEG C of the cylinder temperature that falls.
(3) front ferment 5 days in vat, 16-24h opens rake once, controls head 35 DEG C of temperature of rake.
(4) mash in vat loads in the little altar of 25kg, ferment in the open 85.
(5) wine in little altar is squeezed, pan-fried wine, envelope altar storage.
The malt extract yellow wine being formed using such scheme, through 3 years storage Semen oryzae sativae sigh meal malt extract yellow wine, color and luster as
Xo, the wheat perfume phase substantially, mouthfeel sweetness and bitterness and salubrious, lingering fragrance taste of deutostoma micro-strip chocolate just as German black beer, leave simultaneously again
The mellow local flavor of yellow wine, is the special novel product of a style, after judging, evaluates very high.The big meal wheat of 1 year old Oryza glutinosa
After smart yellow wine, also has much characteristic, pure and sweet, the peculiar wheat perfume of generation after again having malt extract to ferment of existing yellow wine, and storage is aged
Product Worth Expecting.
Malt extract yellow wine has just squeezed that to decoct new wine color after drinking yellowish transparent, glossy, with store nearly 2 years be not added with Jiao
The yellow wine of fried sugar is similar.The meal malt extract yellow wine color storing 3 years and the yellow wine color phase being not added with burnt sugar coloring storing 10 years
Seemingly.The presence of malt extract, during accelerating fermentation and storing, natural Maillard reaction, makes wine body color naturally deepen, has light
Pool.This is natural, is to add burnt sugar coloring cannot compare come the wine to colour.
, being detected, physical and chemical index is as shown in table 1 to above-mentioned two yellow wine.
The yellow wine performance synopsis of table 1 different modes processing
| Meal malt extract yellow wine sighed by Semen oryzae sativae | Oryza glutinosa big meal malt extract yellow wine | |
| Pol (g/l) | 10 | 20 |
| Acidity (g/l) | 4.5 | 5.5 |
| Alcoholic strength (vo%) | 15.2 | 18.4 |
| Except sugared solid content (g/l) | 40 | 60 |
| Amino-acid nitrogen (g/l) | 0.6 | 0.9 |
Above-mentioned two wine is judged through 10 professional yellow wine judging panel judging panels, and result is as shown in table 2.
Table 2 two yellow wine judge result synopsis
Above content be preferred implementation with reference to the invention provided technical scheme is made detailed further
Describe in detail bright it is impossible to assert that the invention is embodied as being confined to these explanations above-mentioned, the affiliated technology for the invention
For the those of ordinary skill in field, without departing from the concept of the premise of the invention, some simple deductions can also be made
Or replace, all should be considered as belonging to the protection domain of the invention.
Claims (10)
1. a kind of preparation method of malt extract yellow wine it is characterised in that: rice material through rice dipping, steamed rice process after, before fermentation add
Malt yeast, malt extract and yeast for brewing rice wine or wine ma complete fermentation after through squeezing, decoct wine and form finished product, described malt extract is to be with Fructus Hordei Vulgaris and Fructus Hordei Germinatus
Raw material, after adding water, enzyme to carry out enzymatic saccharification, filtering and concentrating is formed, and specific process parameter is: Fructus Hordei Vulgaris with the mass ratio of Fructus Hordei Germinatus are
8-10:1, water addition is 1:1, and enzyme addition is 10u/g substrate, and at 105 DEG C, insulation 1h is hydrolyzed, and hydrolyzed solution crosses 60 mesh
Sieve, is concentrated after sieving, and concentration ratio is 3:1；Described malt yeast be with wheat crushing, add water after, bent, foster through stepping on song, heap
Curved one-tenth.
2. as claimed in claim 1 a kind of preparation method of malt extract yellow wine it is characterised in that: described squeezing concrete technology is
The clear liquid that fermentation liquid cloth bag formula filter press filters.
3. as claimed in claim 1 a kind of preparation method of malt extract yellow wine it is characterised in that: described pan-fried wine refer to filter after
Clear liquid fills altar, is heated to 90 DEG C.
4. as claimed in claim 1 a kind of preparation method of malt extract yellow wine it is characterised in that described yeast for brewing rice wine is former with rice flour
Material, forms yeast for brewing rice wine through spice, molding, inoculation, culture, dry in the sun, its concrete working process parameter is: the water of rice flour addition 40%, and 5%
Herba polygoni hydropiperiss, put into and pound even in stone mortar, rub broken after having pounded, then plus real stripping and slicing, add yeast for brewing rice wine kind powder, in dustpan, shake balling-up,
Put into insulation in cylinder, after taking out after growing white hypha, Exposure to Sunlight is extremely dry.
5. a kind of malt extract yellow wine as described in any one of claim 1-4 preparation method it is characterised in that: described rice material
For Semen oryzae sativae, corresponding malt extract is liquid malt extract, after Semen oryzae sativae drenches through rice dipping, steamed rice, water, discharges water after addition yeast for brewing rice wine nest, foster training,
Discharge water in operation, newly-increased adding water drenches the new rice being formed, and adds liquid malt extract and malt yeast, fermented, squeezing, decoct and store after drinking
Form finished product.
6. as claimed in claim 5 a kind of preparation method of malt extract yellow wine it is characterised in that: described yeast for brewing rice wine adding proportion is
0.5%-2%, liquid malt extract adding proportion is 15%-40%, and malt yeast adding proportion is 5%-15%, and it is to be drenched with cold water that water drenches concrete technology
The rice cooking is so as to be cooled to 40 DEG C.
7. as claimed in claim 5 a kind of preparation method of malt extract yellow wine it is characterised in that: described discharges water in operation, newly
Increase water to drench rice with the rice ratio supported after training is 1:2-1:3.
8. a kind of malt extract yellow wine as described in any one of claim 1-4 preparation method it is characterised in that: described rice material
For Oryza glutinosa, corresponding malt extract is solid malt extract, and described Oryza glutinosa, after rice dipping, steamed rice, adds wine ma, malt extract when carrying out falling cylinder
And malt yeast, premenstrual ferment, rear ferment, squeezing, the pan-fried formation finished product of storage after drinking successively.
9. as claimed in claim 8 a kind of preparation method of malt extract yellow wine it is characterised in that: described malt extract is with Fructus Hordei Vulgaris and wheat
Bud is raw material, and after adding water, enzyme to carry out enzymatic saccharification, filtering and concentrating being dried forms, and specific process parameter is: Fructus Hordei Vulgaris and Fructus Hordei Germinatus
Mass ratio be 8-10:1, water addition be 1:1, enzyme addition be 8u/g substrate, at 105 DEG C insulation 1h be hydrolyzed, hydrolysis
Liquid crosses 40 mesh sieves, is concentrated after sieving, and concentration ratio is 3:1, and drying process is to be spray-dried, and dried malt extract is in solid fraction
State, moisture ＜ 5%.
10. as claimed in claim 8 a kind of preparation method of malt extract yellow wine it is characterised in that: described wine ma's adding proportion
For 8%-15%, malt extract adding proportion is 10%-35%, and malt yeast adding proportion is 5%-15%, and front ferment technique is put into 500l for raw material and held
After amount vat, stir, add a cover insulation, interval 14-24h drives rake once, common fermentation 4-5 days；Ferment technique fills for fermentation liquid afterwards
Enter the little altar of 25l, outdoor placement, carry out low temperature fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610792066.8A CN106350362A (en) | 2016-08-31 | 2016-08-31 | Method for preparing yellow rice wine with malt extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610792066.8A CN106350362A (en) | 2016-08-31 | 2016-08-31 | Method for preparing yellow rice wine with malt extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106350362A true CN106350362A (en) | 2017-01-25 |
Family
ID=57857752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610792066.8A Pending CN106350362A (en) | 2016-08-31 | 2016-08-31 | Method for preparing yellow rice wine with malt extract |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106350362A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055092A (en) * | 2018-08-20 | 2018-12-21 | 南平市建阳区潭泉坊酒业有限公司 | A kind of wheat perfume (or spice) yellow rice wine and preparation method thereof |
| CN109609328A (en) * | 2019-02-27 | 2019-04-12 | 河北淘大食品有限公司 | A kind of truffle wine and its preparation process |
| CN109666560A (en) * | 2019-02-27 | 2019-04-23 | 河北淘大食品有限公司 | The method for preparing wine using plant embryo |
| CN109749909A (en) * | 2019-03-26 | 2019-05-14 | 枣阳市灵鹿酒业有限公司 | A kind of oat red yeast rice yellow rice wine and its brewage process |
| CN115287139A (en) * | 2022-09-14 | 2022-11-04 | 浙江塔牌绍兴酒有限公司 | Production process of thick mash dry type wine |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063505A (en) * | 1991-04-21 | 1992-08-12 | 王海波 | Process for production of low alcohol wine of maifan stone series |
| CN102286336A (en) * | 2011-08-30 | 2011-12-21 | 苏州市新同里红酒业有限公司 | Nutrient light-type double-yeast yellow wine and production process thereof |
| CN102660428A (en) * | 2012-03-20 | 2012-09-12 | 中国绍兴黄酒集团有限公司 | Preparation technology for drenched rice wine yeast |
| CN102787051A (en) * | 2012-08-23 | 2012-11-21 | 杜根娣 | Gold cordyceps yellow wine and production process thereof |
| CN103555516A (en) * | 2013-11-15 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Method for preparing corn stigma fermented wine |
| CN104293622A (en) * | 2014-10-11 | 2015-01-21 | 绍兴国家黄酒工程技术研究中心有限公司 | Production technology of vat fermentation sweet type yellow rice wine |
-
2016
- 2016-08-31 CN CN201610792066.8A patent/CN106350362A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063505A (en) * | 1991-04-21 | 1992-08-12 | 王海波 | Process for production of low alcohol wine of maifan stone series |
| CN102286336A (en) * | 2011-08-30 | 2011-12-21 | 苏州市新同里红酒业有限公司 | Nutrient light-type double-yeast yellow wine and production process thereof |
| CN102660428A (en) * | 2012-03-20 | 2012-09-12 | 中国绍兴黄酒集团有限公司 | Preparation technology for drenched rice wine yeast |
| CN102787051A (en) * | 2012-08-23 | 2012-11-21 | 杜根娣 | Gold cordyceps yellow wine and production process thereof |
| CN103555516A (en) * | 2013-11-15 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Method for preparing corn stigma fermented wine |
| CN104293622A (en) * | 2014-10-11 | 2015-01-21 | 绍兴国家黄酒工程技术研究中心有限公司 | Production technology of vat fermentation sweet type yellow rice wine |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055092A (en) * | 2018-08-20 | 2018-12-21 | 南平市建阳区潭泉坊酒业有限公司 | A kind of wheat perfume (or spice) yellow rice wine and preparation method thereof |
| CN109609328A (en) * | 2019-02-27 | 2019-04-12 | 河北淘大食品有限公司 | A kind of truffle wine and its preparation process |
| CN109666560A (en) * | 2019-02-27 | 2019-04-23 | 河北淘大食品有限公司 | The method for preparing wine using plant embryo |
| CN109749909A (en) * | 2019-03-26 | 2019-05-14 | 枣阳市灵鹿酒业有限公司 | A kind of oat red yeast rice yellow rice wine and its brewage process |
| CN115287139A (en) * | 2022-09-14 | 2022-11-04 | 浙江塔牌绍兴酒有限公司 | Production process of thick mash dry type wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103555554B (en) | Black rice vinegar and preparation method thereof | |
| KR101980477B1 (en) | Method for producing Makgeolli using silver skin of coffee | |
| CN106350362A (en) | Method for preparing yellow rice wine with malt extract | |
| CN102816670B (en) | Method for preparing Rui chang yam white wine | |
| KR100797184B1 (en) | Manufacturing Method of Fruit Beer Using Natural Juice | |
| CN106675989A (en) | Process method for brewing Shanxi mature vinegar from multigrain multi-microbe full-distiller's-yeast raw materials | |
| CN101397530A (en) | Brewing method of tea plant flower yellow wine | |
| CN102783631A (en) | Production process for flour paste | |
| CN103756824A (en) | Highland barley malt probiotic co-fermented beverage and preparation method thereof | |
| CN103602576A (en) | Preparation method of barley vinegar | |
| CN105695238A (en) | Production method for yellow wine lee rice wine | |
| CN106336991A (en) | Selenium-resveratrol-rich barley seedling wine preparation method | |
| CN103540514B (en) | Production process of robinia pserdoacacia rice wine | |
| CN105410861B (en) | A kind of method to be made soy sauce using distillers ' grains as raw material | |
| CN107254384A (en) | A kind of preparation method of sweet yeast for brewing rice wine | |
| CN101191107A (en) | Technique for brewing pear rice wine | |
| KR100814661B1 (en) | Manufacturing method of fruit rice beer using rice and fruit | |
| CN107574063A (en) | A kind of brew method and yellow rice wine of liquid fermentation yellow rice wine | |
| CN101658289B (en) | Preparing method of cordyceps sinensis dark soy sauce | |
| CN101191114A (en) | Method for preparing condiment vinegar | |
| CN1084386C (en) | Process for preparation of Pyracantha fortuneana wine | |
| KR100198094B1 (en) | Manufacturing method of apple red pepper paste containing apple ingredients | |
| CN103125822B (en) | Preparing method of brown rice function red rice health care wine | |
| CN101880618B (en) | Method for making low-sugar coarse cereal nutritional wine | |
| CN109749907A (en) | A kind of oat sugar cane wine and its brewing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170125 |
|
| RJ01 | Rejection of invention patent application after publication |