CN106350378A - Fresh-keeping rice wine and preparation method thereof - Google Patents
Fresh-keeping rice wine and preparation method thereof Download PDFInfo
- Publication number
- CN106350378A CN106350378A CN201610937519.1A CN201610937519A CN106350378A CN 106350378 A CN106350378 A CN 106350378A CN 201610937519 A CN201610937519 A CN 201610937519A CN 106350378 A CN106350378 A CN 106350378A
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- China
- Prior art keywords
- rice wine
- fresh
- rice
- keeping
- oryza glutinosa
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- 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 provides fresh-keeping rice wine and a preparation method thereof. With sticky rice as a main raw material, the preparation method comprises the following steps: soaking the sticky rice, and steaming for 10-15 minutes to obtain cooked sticky rice; controlling the rice yield to 160-200%; fermenting and adding a small amount of mineral water into the cooled cooked sticky rice, and grinding with a grinder to obtain sticky rice paste; and filtering, bottling and sterilizing, wherein the filtered rice wine is subjected to constant-temperature sterilization for 30-40 minutes at 65-68 DEG C after bottling to obtain the fresh-keeping rice wine. In the invention, the prepared rice wine has good mouthfeel and can be stored for a long time; and moreover, the rice wine is rich in multiple trace elements good for the human body and brings great economic and social benefits.
Description
Technical field:
The invention belongs to foodstuff production method, more particularly to a kind of fresh-keeping rice wine and preparation method thereof.
Background technology:
With the continuous improvement of people's living standard, the requirement of the species to food and drink for the people is also innovated in pattern or design continuous,
Require that novel type and novel taste constantly occur, not only require the taste mouthfeel of food and drink will get well, quality is guaranteed, simultaneously
Prepared beverage products are also required to have certain health nutrient function.
Rice wine is a kind of traditional low fermented wine of China, mixes the fermentation of upper distillers yeast by the Oryza glutinosa cooking and forms, containing saccharide,
The flavor components such as the nutritional labelings such as aminoacid, vitamin and mineral and alcohols, organic acid, esters.At present, the rice on market
Wine is many to be prepared using self-control yeast for brewing rice wine, and makes yeast for brewing rice wine by oneself and there is many problems, and one is that its fermentation wine-making yield is low, and two are
The miscellaneous bacteria that it contains is more, leads to rice wine easily to become sour because miscellaneous bacteria is many after fermentation, thus when there is the rice wine preservation brewed out
Between short, easily aging it is impossible to the shortcomings of carry out merchandized handling.On the other hand, the functional composition after existing rice wine is brewed
Deficiency, such as trace element-selenium, magnesium, potassium equal size are few.Therefore how to improve preservation and the shelf-life of the further rice wine of rice wine,
Improve the nutrition composition of rice wine, such as the trace element component in rice wine simultaneously, thus increasing substantially the added value of rice wine, and
Taste of rice wine etc. can also be kept, be Vehicles Collected from Market problem anxious to be resolved, be needed with the beverage enriching the numerous common people.
Content of the invention:
The present invention is to provide a kind of fresh-keeping rice wine and preparation method thereof, is with Oryza glutinosa as primary raw material, including Oryza glutinosa immersion, steam
The step such as steam, ferment, filtering, bottling, sterilizing.The rice wine of this technology preparation, mouthfeel is good, and the holding time is long, and rich in multiple
The trace element beneficial to human body, has big economic and social benefit.
A kind of preparation method of fresh-keeping rice wine of the present invention, with Oryza glutinosa as raw material, it comprises the steps:
(1) Oryza glutinosa soaks, and clean Oryza glutinosa is soaked 15-20 hour in room temperature, makes Oryza glutinosa imbibition, the interior no white heart, be filtered dry,
For soaking Oryza glutinosa；
(2) upper step is soaked Oryza glutinosa, steam steams 10-15 minute, make ripe glutinous rice, control ripe rice rate to be 160% -200%, will
The ripe glutinous rice of steaming and decocting adopts cold water to drench meal cooling, and speed is fast, controls ripe glutinous rice cooling rear center temperature to be 30-35 DEG C；
(3) ferment, the ripe glutinous rice to cooling adds a small amount of mineral water, and pulverized with fiberizer, obtain glutinous paste, be added into
Distillers yeast is placed in heat-preservation fermentation in fermentation tank after stirring, distillers yeast addition is the 1.5-3.5% of Oryza glutinosa gross mass, controls fermentation
Time is 36-48 hour, obtains fresh rice wine；
(4) filter system and filter rice wine, the fresh rice wine fermenting is obtained rice wine filtrate by coarse filtration and ultra-filtration filters, was
Filter rice wine；
(5) bottling, sterilizing, will filter rice wine after bottling at 65-68 DEG C, constant temperature sterilizing 30-40 minute, as protect
Rice wine.
It is further that when (2) step controls steam to steam, steam pressure is 0.1-0.12mpa.
It is further the composite fermentation strain that distillers yeast described in (3) step includes yeast, rhizopus and aspergillosiss.
It is further to filter described in (4) step to include coarse filtration and ultrafiltration；The plate that described coarse filtration is 2-4 microns using aperture
Frame filters and completes；The inorganic ceramic membrane filtration that ultrafiltration is 30 nm using aperture, controlling into film pressure is 0.1-0.2 mpa.
It is selenium 0.002-0.015, potassium 1.0- that the present invention controls the mass content of each trace element in described mineral water
2.50, sodium 12.00-35.0, calcium 3.50-12.00, magnesium 0.10-1.00, metasilicic acid 50.00-90.00, total dissolved solid
120.00-200.0, lithium 0.06-0.20.
A kind of present invention fresh-keeping rice wine preparing according to method described above.
A kind of fresh-keeping rice wine of the present invention adopt said method prepare, its preparation process is simple it is ensured that rice wine product clear
Clear degree and mouthfeel, and extend the shelf life of rice wine by pasteurization process.Moreover the inventive method is utilized to prepare
Rice wine, due to employing mineral water, Macro and microelements such as selenium, potassium, calcium etc. of containing in its mineral water are able in rice
Retain in wine, all technical all meets food hygiene quality requirement after testing.Items in the rice wine of the present invention after testing
Technical specification such as table 1 below.
Table 1:
The content unit of each trace element in upper table is mg/l, contains the trace element of above-mentioned each quality in every liter of rice wine
Material.
Table 2:
Illustrate, its all technical of fresh-keeping rice wine that the present invention is prepared using said method all meets the requirements, and quality is guaranteed the quality
Time is long.
Specific embodiment: the present invention is described in further detail with reference to embodiment.
Each raw material all can be by commercially available acquisition in following specific embodiments for the present invention, joining between its each raw material simultaneously
Than refer both to be mass ratio or be mass percent.
Raw material used by the present invention, refers to pure Oryza glutinosa with Oryza glutinosa for raw material, and water used is mineral water.Specifically used Oryza glutinosa
Following (1) Oryza glutinosa of method preparing fresh-keeping rice wine soaks,
First clean Oryza glutinosa is soaked in clear water 15-20 hour, control and soak water temperature for, in the range of 6-15 DEG C, being filtered dry using certainly
So method is filtered dry, and controls that soaks Oryza glutinosa to be filtered dry the time at 20 minutes about, general control at 25 minutes, for soaking Oryza glutinosa；
(2) upper step is soaked Oryza glutinosa, be placed in steaming rice steamer, steam steams 10-15 minute, and controls steam pressure in 0.1-
0.12mpa, and using the Oryza glutinosa amount of cure that steams eighty per cant about, that is, control ripe rice rate to be 160% -200%, be ripe glutinous
Then the glutinous rice cold water cooking to eighty per cant about drenched by rice, makes the central temperature of the ripe glutinous rice of system be cooled to 30-35
DEG C, it is glutinous paste after the defibrination that adds water；
(3) ferment, add distillers yeast in glutinous paste, distillers yeast addition is the 1.5-3.5% of Oryza glutinosa gross mass, in present embodiment
Described distillers yeast is the distillers yeast containing rhizopus, yeast and aspergillosiss.After stirring in distillers yeast addition glutinous paste, it is placed in jar fermenter
Middle heat-preservation fermentation, heat-preservation fermentation temperature is maintained at 26-32 DEG C, and control fermentation time is 36-48 hour, obtains fresh rice wine；
(4) filter and be divided into coarse filtration and ultrafiltration.Coarse filtration: the fresh rice wine fermenting is obtained rice wine filtrate by plate-and-frame filtration,
For rice wine filtrate, plate-and-frame filtration is completed using the screen plate that aperture is 2-4 microns；Ultrafiltration: by rice wine filtrate through ultrafiltration
Filter, the suitable membrane material controlling ultrafiltration is the inorganic ceramic film that aperture is 30 nm, entering film pressure is 0.1-0.2 mpa, is
Filter rice wine；
(5) bottling, sterilizing, after bottling at 65-68 DEG C, constant temperature sterilizes 30 minutes the filtration rice wine after ultrafiltration,
It is fresh-keeping rice wine.
The foregoing is only the preferred embodiments of the invention and oneself, not the practical range of the present invention is limited with this, all ripe
Know skilled person, with principle and the technical characteristic of the present invention, the various changes made and decoration, all should be covered by this right
Within the protection category that claim is defined.
Claims (6)
1. a kind of preparation method of fresh-keeping rice wine, with Oryza glutinosa as raw material, is characterized in that comprising the steps: that (1) Oryza glutinosa soaks, will
Clean Oryza glutinosa soaks 15-20 hour in room temperature, makes Oryza glutinosa imbibition, the interior no white heart, is filtered dry, for soaking Oryza glutinosa；
(2) upper step is soaked Oryza glutinosa, steam steams 10-15 minute, make ripe glutinous rice, control ripe rice rate to be 160% -200%, will
The ripe glutinous rice of steaming and decocting adopts cold water to drench meal cooling, and speed is fast, controls ripe glutinous rice cooling rear center temperature to be 30-35 DEG C；
(3) ferment, the ripe glutinous rice to cooling adds a small amount of mineral water, and pulverized with fiberizer, obtain glutinous paste, be added into
Distillers yeast is placed in heat-preservation fermentation in fermentation tank after stirring, distillers yeast addition is the 1.5-3.5% of Oryza glutinosa gross mass, controls fermentation
Time is 36-48 hour, obtains fresh rice wine；
(4) filter system and filter rice wine, the fresh rice wine fermenting is obtained rice wine filtrate by coarse filtration and ultra-filtration filters, was
Filter rice wine；
(5) bottling, sterilizing, will filter rice wine after bottling at 65-68 DEG C, constant temperature sterilizing 30-40 minute, as fresh-keeping
Rice wine.
2. a kind of preparation method of fresh-keeping rice wine according to claim 1, is characterized in that (2) step controls steam to steam when steaming
Steam pressure is 0.1-0.12mpa.
3. a kind of preparation method of fresh-keeping rice wine according to claim 1, is characterized in that distillers yeast described in (3) step includes yeast
The composite fermentation strain of bacterium, rhizopus and aspergillosiss.
4. a kind of preparation method of fresh-keeping rice wine according to claim 1, is characterized in that described in (4) step, filtration includes coarse filtration
And ultrafiltration；Described coarse filtration is completed using the plate-and-frame filtration that aperture is 2-4 microns；The inorganic pottery that ultrafiltration is 30 nm using aperture
Porcelain membrane filtration, controlling into film pressure is 0.1-0.2 mpa.
5. a kind of preparation method of fresh-keeping rice wine according to claim 1, is characterized in that controlling each micro- in described mineral water
The mass content of secondary element is selenium 0.002-0.015, potassium 1.0-2.50, sodium 12.00-35.0, calcium 3.50-12.00, magnesium 0.10-
1.00, metasilicic acid 50.00-90.00, total dissolved solid 120.00-200.0, lithium 0.06-0.20.
6. a kind of fresh-keeping rice wine the preparing of method according to claim 1.
Priority Applications (1)
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| CN201610937519.1A CN106350378A (en) | 2016-11-01 | 2016-11-01 | Fresh-keeping rice wine and preparation method thereof |
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| CN201610937519.1A CN106350378A (en) | 2016-11-01 | 2016-11-01 | Fresh-keeping rice wine and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106947675A (en) * | 2017-04-25 | 2017-07-14 | 云南宏斌绿色食品集团有限公司 | Ferment fresh flower and the sweet white wine of multi-cultur es compound microorganism ferments and preparation method thereof |
| CN108048286A (en) * | 2018-02-02 | 2018-05-18 | 内蒙古大正酒业有限公司 | A kind of brewing method of rice-fragrant type wine |
| CN112280646A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by ultraviolet sterilization |
| CN112280638A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by utilizing ultrasonic sterilization |
| CN112280640A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by using plasma sterilization |
| CN112300885A (en) * | 2019-07-24 | 2021-02-02 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by utilizing radiation sterilization |
| CN112522048A (en) * | 2020-11-24 | 2021-03-19 | 含山县铜闸镇鑫禾供销合作社有限公司 | Rice wine brewing method |
| CN112553029A (en) * | 2021-01-29 | 2021-03-26 | 贵州南山婆食品加工有限公司 | Preparation method of fermented glutinous rice |
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| CN103740526A (en) * | 2013-12-30 | 2014-04-23 | 肖刚 | Fabrication method of family rice wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106947675A (en) * | 2017-04-25 | 2017-07-14 | 云南宏斌绿色食品集团有限公司 | Ferment fresh flower and the sweet white wine of multi-cultur es compound microorganism ferments and preparation method thereof |
| CN108048286A (en) * | 2018-02-02 | 2018-05-18 | 内蒙古大正酒业有限公司 | A kind of brewing method of rice-fragrant type wine |
| CN112280646A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by ultraviolet sterilization |
| CN112280638A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by utilizing ultrasonic sterilization |
| CN112280640A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by using plasma sterilization |
| CN112300885A (en) * | 2019-07-24 | 2021-02-02 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by utilizing radiation sterilization |
| CN112522048A (en) * | 2020-11-24 | 2021-03-19 | 含山县铜闸镇鑫禾供销合作社有限公司 | Rice wine brewing method |
| CN112553029A (en) * | 2021-01-29 | 2021-03-26 | 贵州南山婆食品加工有限公司 | Preparation method of fermented glutinous rice |
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Application publication date: 20170125 |
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