CN106754082A - A kind of production method of black rice thick wine - Google Patents
A kind of production method of black rice thick wine Download PDFInfo
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- CN106754082A CN106754082A CN201710081658.3A CN201710081658A CN106754082A CN 106754082 A CN106754082 A CN 106754082A CN 201710081658 A CN201710081658 A CN 201710081658A CN 106754082 A CN106754082 A CN 106754082A
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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
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The present invention discloses a kind of production method of black rice thick wine, comprises the following steps：（1）Acidity regulator, acid protease and cellulase enzyme preparation are added in water, black rice soaking water is prepared；（2）Immersion black rice；（3）Black rice is separated from black rice soaking water, it is drained and standby, black rice soaking water is heated, stand after filtered, isolated rice residue and filtrate, filter vacuum concentration obtain black rice pigments concentrate；（4）Black rice is cured and is saccharified, converted mash is obtained；（5）Step is added in converted mash（3）Drinking water, carbohydrase and protease, fermentation, squeezing, separation after the rice residue, the sterilization that obtain, are obtained pure mellow wine；（6）Black rice pigments concentrate is added, flavor enhancement, filtering is sterilized, obtains black rice thick wine finished product.The method is high to the utilization rate of black rice, solves curing difficult problem caused by black rice difficulty is impregnated with, and flavones content is improved in the black rice thick wine for preparing, and nutritive value increases.
Description
Technical field
The invention belongs to food fermentation technology and brewing technology, and in particular to a kind of production method of black rice thick wine.
Background technology
Thick wine, with waxy as raw material, by sorting, is eluriated, soaks, cures, cools down, mixed as traditional zymotic beverage
Song, saccharification, fermentation, squeezing, hook tune, homogeneous, it is filling form, wine liquid is thick wine in muddy, thick, and alcoholic strength typically exists
2%-5%, with wine degree is low, sour and sweet palatability, the features such as nutritious.In recent years, with the raising of the level of consumption, the mouthfeel of thick wine
Gradually based on salubrious, in addition to traditional style is kept, the thick wine of clarification type progressively instead of muddy, thick thick wine.
Black rice be because anthocyanin pericarp and plant intracutaneous deposit be in black, anthocyanin belongs to flavonoids, with compared with
Healthy nutritive value high, also known as " black rice pigments ".Because black rice belongs to brown rice, black rice is again through paddy skin, the aleuron of gained of milling
Layer and embryo are referred to as black rice husk, and the rice core referred to as black polished rice for, the polished rice process referred to as pure white of milling of black rice are ground from black rice.Grind
Study carefully and show：Black rice peeling 2mm, gained anthocyanin accounts for the 65%~70% of full rice anthocyanin total amount；Peeling 4mm, gained rice skin
Accumulative weight is less than 15%, and anthocyanin accounts for more than 98%, it is seen then that anthocyanin distribution is anxious from brown rice surface to inside in black rice
What play was successively decreased, it is concentrated mainly on appearance skin portion of the weight less than 15%.Because black rice pigments are water colo(u)rs, in black rice
In washing, immersion and process, a large amount of losses of Black Rice Anthocyanin-rich are caused, both pollute environment, black rice is have impact on again
Edibility；What is more important：Black rice pigments are degraded by microorganisms in rice dipping and process, cause black rice product to lose
Should there are color and luster, nutrient loss.Black rice crust is hard, and paddy skin, aleurone, endosperm structure closely, have black rice soak time
Growing and be difficult to be impregnated with causes to cure difficult problem, and thorough, distillation yield is not relatively low to ultimately result in black rice saccharification fermentation, and flavor taste is poor
The problems such as.
Brewageing in the middle of production, be lost in and the problem that is degraded by microorganisms to solve black rice pigments, and black rice immersion
During difficulty be impregnated with caused by curing it is difficult, it will usually take following technical scheme：One is that will extract the black rice after pigment to pass through
High-voltage high-temperature cooking is cured, or normal temperature " three steam three drenches " curing process（The multiple pansman of multiple water drenching is taken in digestion process
Skill）, the processing disadvantages are that black rice is heated to black rice nourishing material damage greatly for a long time, high energy consumption；Two is to process black rice pure white,
Will black rice decorporate the crust of 15%-20%, black rice crust extracts pigment, and it is laggard that the meter Xin of 80%-85% carries out conventional immersion 2-3d
Then the black rice pigments of extraction are backfilling into the production technology in meter core fermented wine, but the technique by row curing diastatic fermentation treatment
Black rice utilization rate only has 80%-85%, causes the waste of black rice raw material and anthocyanin；Three is to take addition in black rice immersion process
Although edible alkali process black rice, alkaline environment makes black rice starch be easy to curing denaturation, but can destroy amino acid in black rice, vitamin
And the nutritional ingredient such as anthocyanin, in addition alkali lye also influence the mouthfeel of black rice product；Four is to be crushed black rice, in liquid feelings
Cured under condition, but scope is used this method limit food production, it is impossible to meet the production technology needs of different product.
Chinese patent：93120961.7, employ and the secondary light stone roller of black rice is taken off into kind of a skin, extract black rice using water or wine liquid
Pigment, is then backfilling into the production technology in wine, due to using polished rice, causes raw material availability low, and the utilization rate of raw material is 80-
85%。
Chinese patent：201610063052.2, the black rice pigments in black rice are extracted with Spirit, then under alkaline environment
Soaked, clean to it is neutral again through high temperature gelatinization and liquefaction, saccharification, wet grinding, ferment, blend and obtain black rice wine finished product,
Although solving the problems, such as that black rice pigments are unstable and black rice utilization rate is low, alkalescence can destroy the nutrition of black rice pigments into
Point, cause the recovery rate of flavones low, while the vitamin that alkalescence can be destroyed in black rice, reduces nutritive value, in addition dipping by lye
Black rice afterwards needs cleaning to neutrality, is unfavorable for environmental protection；In addition, black rice is by also needing wet grinding after saccharification, high energy consumption,
Equipment investment is big, and technique is cumbersome.
During black rice thick wine brewage process, the utilization rate of black rice how is improved, solution black rice difficulty is impregnated with, the curing time
Long, diastatic fermentation difficult problem, and solve that anthocyanin is easy to run off in rice dipping and process, the technology of being degraded by microorganisms is asked
Topic, improves the trophic function of black rice thick wine, and this is still the technical problem of urgent need to resolve.
The content of the invention
For the defect of prior art, the present invention provides a kind of production method of black rice thick wine, solve black rice utilization rate it is low,
Difficulty is impregnated with, the curing time is long, diastatic fermentation is difficult and pigment is degraded by microorganisms in rice dipping and process is easy to run off
Technical problem.
The present invention is achieved by the following technical solutions.
A kind of production method of black rice thick wine, comprises the following steps：
（1）Prepare black rice soaking water：Acidity regulator, acid protease and cellulase enzyme preparation are added in water, stirring is mixed
Close uniform；
（2）Immersion black rice：Black rice is immersed in black rice soaking water；
（3）The concentration purification of black rice pigments：Black rice is separated from black rice soaking water, it is drained and standby, then black rice soaking water is existed
30min is heated at 80 DEG C, 24h is stood after being cooled to room temperature, filtered, isolated rice residue and filtrate, in removal filtrate
Wax and fat, are then concentrated in vacuo, and obtain black rice pigments concentrate, standby；
（4）The curing and saccharification of black rice：Black rice is cured into 15-20min at 75-80 DEG C, 30-32 DEG C is cooled to, sweet wine is added
Song, be saccharified 3-5d at 26-30 DEG C, obtains converted mash；
（5）The fermentation and squeezing of black rice：Step is added in converted mash（3）Drinking water, carbohydrase after the rice residue, the sterilization that obtain
And protease, ferment 2-3d at 26-30 DEG C, is then squeezed, and separates, and pure mellow wine is obtained；
（6）The allotment of black rice thick wine：Step is added in the pure mellow wine that squeezing is obtained（3）The black rice pigments concentrate for obtaining, mixing is equal
It is even, flavor enhancement is added, filter, it is sterilized, obtain black rice thick wine finished product.
Preferably, step（1）In described black rice soaking water, the addition of acid protease is 14-18 U/mL, fiber
The addition of plain enzyme is 16.0-22.5 U/mL, and the pH value of black rice soaking water is 4.1-4.5.
Preferably, step（1）Described acidity regulator is fermentation wintercherry or food grade lactic acid.
Preferably, the fermentation wintercherry is prepared by the following method and obtains：By black rice with the 2.8-3.2 times of water of quality
48 h are soaked, taking-up is drained, add the water of l0 times of quality of black rice, crush homogenate, 200 mesh filtering, filtrate is fermented at room temperature
48~72 h, filtering, obtain final product fermentation wintercherry.
Preferably, step（2）The actual conditions of black rice immersion is：Black rice is with black rice soaking water according to solid-liquid ratio 40-
45g：100 mL mix, and 200-220min is soaked at 55-58 DEG C.Microbial infection during rice is soaked is mainly acetic acid
The microorganisms such as bacterium, lactic acid bacteria and yeast, the maximum temperature that lactic acid bacteria can bear is 54 DEG C, limits the minimum temperature of yeast growth
It is 48 DEG C, because when less than 55 DEG C, microorganism easily breeds, causes black rice pigments to be degraded by microorganisms destruction；And rice starch
At 59 DEG C, during higher than 58 DEG C, starch starts gelatinization to initial gelatinization temperature, causes black rice aleurone outside starch to be gelatinized in advance, makes
Water is not easy to be impregnated with black rice, so control soaking temperature is at 55-58 DEG C.
Preferably, step（3）Wax and fat in middle removal filtrate, the concrete operations being then concentrated in vacuo are：In filtrate
Addition alcohol, alcohol content 8%-10% stands 3-4d at -1 to -2 DEG C, removes the wax and fat floating object of filtrate surface, then
Filtrate is carried out into vacuum concentration 20-25min under 60-65 DEG C, pressure -0.075 to -0.081MPa.
Preferably, step（4）The addition of middle koji is black rice quality 0.2-0.3%.
Preferably, step（4）Described koji is：Suzhou koji or Angel koji one of which, in koji
Major microorganisms are rhizopus, aspergillus oryzae and a small amount of yeast.
Preferably, step（5）The addition of drinking water, carbohydrase and protease relative to black rice quality after the sterilization
It is 240-260mL/100g, 20-30U/g, 10-20U/g
Preferably, step（6）The flavor enhancement is at least one in acid or sweetener.
Advantages of the present invention：
1st, the present invention adjusts the pH and enzyme content of soaking water by preparing black rice soaking water, and black rice is soaked, and black rice is existed
In short time：Full penetration is capable of achieving in 200-220min, the surface structure of black rice is destroyed, black rice difficulty is solved and is impregnated with and lead
The curing difficult problem of cause, while shortening the black rice curing time, reduces the curing temperature of later stage black rice, not only reduces energy
Consumption, and be conducive to beneficial microorganism to be saccharified and ferment, the flavor taste of black rice thick wine is good；
2nd, black rice is soaked at a certain temperature, extracts black rice pigments, solve black rice pigments during rice dipping
Be degraded by microorganisms technical problem, it is not necessary to which black rice is peeled, and improves the utilization rate of black rice, its utilization rate is reached 100%；
3rd, the loss of black rice pigments is reduced so that flavones content is improved in black rice thick wine, and nutritive value increases.
Specific embodiment
With reference to embodiment, the present invention is described in detail.
General flavone content in raw material black rice is 0.392g/100g.
Embodiment 1
1. a kind of production method of black rice thick wine, comprises the following steps：
（1）Prepare black rice soaking water：Black rice is soaked into 48 h with 2.8 times of water of quality, taking-up is drained, and adds l0 times of matter of black rice
The water of amount, crushes homogenate, and 200 mesh filtering, the filtrate h of spontaneous fermentation 72, filtering at room temperature obtains final product fermentation wintercherry；Add in water
Enter wintercherry of fermenting, acid protease（Consumption 14U/mL）And cellulase（Consumption 16U/mL）, adjust black rice with fermentation wintercherry and soak
Soaked pH value is 4.1, is uniformly mixed；
（2）Immersion black rice：100g black rices are taken, black rice is with black rice soaking water according to solid-liquid ratio 40g：100 mL mix, at 55 DEG C
Immersion 220min, the water absorption rate for determining black rice is 39%；
（3）The concentration purification of black rice pigments：Black rice is separated from black rice soaking water, it is drained and standby, then black rice soaking water is existed
30min is heated at 80 DEG C, 24h is stood after being cooled to room temperature, filtered, obtain rice residue and filtrate, rice residue is standby, for follow-up
The fermentation of black rice, then adds alcohol in filtrate, and alcohol content 10% stands 3d at -2 DEG C, and wax and fat aggegation swim in filter
, under 60 DEG C, pressure -0.075 to -0.081MPa be concentrated in vacuo filtrate after the floating object for removing filtrate surface by liquid surface
20min, recovered alcohol obtains black rice pigments concentrate, standby；
（4）The curing and saccharification of black rice：Black rice is cured into 15min at 75-80 DEG C, after being cooled to 30 DEG C, black rice quality is added
0.2% Suzhou koji, then black rice is barricaded as concavity dimple structure in fermentation basin, and sealing and fermenting basin is in 26 DEG C of temperature strips
Solid-state saccharification 5d, obtains converted mash under part；It is 32.5% to determine black rice saccharification wine with dregs pol（With glucose meter）, alcoholic strength 2%, total acid
Content 0.45%（In terms of lactic acid）；
（5）The fermentation and squeezing of black rice：Step is added in converted mash（3）Obtain rice residue, sterilization after drinking water, carbohydrase and
Protease, drinking water, carbohydrase and protease after the sterilization be 240mL/100g relative to the addition of black rice quality,
30U/g, 20U/g, carry out liquid state fermentation 3d at 26 DEG C, are then squeezed, and separate, and pure mellow wine is obtained；Wherein, distillation yield is determined
It is 310%（To black rice）, pol is 6.5%（With glucose meter）, alcoholic strength 5.5%, total acid content 0.45%（In terms of lactic acid）；
（6）The allotment of black rice thick wine：Step is added in the pure mellow wine that squeezing is obtained（3）The black rice pigments concentrate for obtaining, mixing is equal
It is even, sweetener regulation mouthfeel is added, filtering is sterilized, obtains black rice thick wine finished product.
Black rice thick wine general flavone content is tested
The use of the general flavone content in raw material black rice is 0.392g/100g, detects that the black rice thick wine flavones content for preparing is
0.099g/100mL, is 310% by distillation yield（To black rice）Conversion, 100g Black-rice Wines are into black rice thick wine 310mL, black rice thick wine
General flavone content 0.3069g；
Black rice thick wine extracting flavonoids rate (%)=(flavones quality in general flavone quality ÷ black rices in sample) × 100%=
78.3%.Wherein 21.7% flavones is probably the oxidation Decomposition to flavones in fermenting and producing, and residual in Black-rice Wine waste matter
Stay.
Embodiment 2
1. a kind of production method of black rice thick wine, comprises the following steps：
（1）Prepare black rice soaking water：Black rice is soaked into 48 h with 3.2 times of water of quality, taking-up is drained, and adds l0 times of matter of black rice
The water of amount, crushes homogenate, and 200 mesh filtering, filtrate spontaneous fermentation 48h, filtering at room temperature obtains final product fermentation wintercherry；Add in water
Enter wintercherry of fermenting, acid protease（The U/mL of consumption 18）With cellulase enzyme preparation（The U/mL of consumption 22.5）, with fermentation wintercherry
The pH value for adjusting black rice soaking water is 4.5, is uniformly mixed；
（2）Immersion black rice：100g black rices are taken, black rice is with black rice soaking water according to solid-liquid ratio 45g：100 mL mix, at 58 DEG C
Immersion 200min, the water absorption rate for determining black rice is 36%；
（3）The concentration purification of black rice pigments：Black rice is separated from black rice soaking water, it is drained and standby, then black rice soaking water is existed
30min is heated at 80 DEG C, 24h is stood after being cooled to room temperature, filtered, obtain rice residue and filtrate, rice residue is standby, for follow-up
The fermentation of black rice, then adds alcohol in filtrate, and alcohol content is 8%, and 4d is stood at -1 DEG C, and wax and fat aggegation swim in
, under 65 DEG C, pressure -0.075 to -0.081MPa be concentrated in vacuo filtrate after the floating object for removing filtrate surface by filtrate surface
25min, recovered alcohol obtains black rice pigments concentrate, standby；
（4）The curing and saccharification of black rice：Black rice is cured into 20min at a temperature of 75-80 DEG C, after being cooled to 32 DEG C, black rice is added
The Angel koji of quality 0.3%, then black rice is barricaded as concavity dimple structure in fermentation basin, and sealing and fermenting basin is in 30 DEG C of temperature
Solid-state saccharification 3d, obtains converted mash under the conditions of degree；It is 34.5% to determine black rice saccharification wine with dregs pol（With glucose meter）, alcoholic strength
2.5%, total acid content 0.35%（In terms of lactic acid）；
（5）The fermentation and squeezing of black rice：Step is added in converted mash（3）Obtain rice residue, sterilization after drinking water, carbohydrase and
Protease, drinking water, carbohydrase and protease after the sterilization be 260mL/100g relative to the addition of black rice quality,
20U/g, 10U/g, carry out liquid state fermentation 2d at 30 DEG C, are then squeezed, and separate, and pure mellow wine is obtained；Wherein, distillation yield is determined
It is 330%（To black rice）, pol is 7.5%（With glucose meter）, alcoholic strength 4.5%, total acid content 0.40%（In terms of lactic acid）；
（6）The allotment of black rice thick wine：Step is added in the pure mellow wine that squeezing is obtained（3）The black rice pigments concentrate for obtaining, mixing is equal
It is even, acid regulation mouthfeel is added, filtering is sterilized, obtains black rice thick wine finished product.
Black rice thick wine general flavone content is tested
The use of the general flavone content in raw material black rice is 0.392g/100g, the black rice thick wine flavones content of preparation is 0.085g/
100mL, is 330% by distillation yield（To black rice）Conversion, 100g Black-rice Wines contain into black rice thick wine 320mL, black rice thick wine general flavone
Amount 0.2805g；
Black rice thick wine extracting flavonoids rate (%)=(flavones quality in general flavone quality ÷ black rices in sample) × 100%=
71.6%, wherein 28.4% flavones is probably the oxidation Decomposition to flavones in fermenting and producing, and it is residual in Black-rice Wine waste matter
Stay.
Embodiment 3
1. a kind of production method of black rice thick wine, comprises the following steps：
（1）Prepare black rice soaking water：Food grade lactic acid, acid protease are added in water（The U/mL of consumption 16）And cellulase
Enzyme preparation（The U/mL of consumption 20）, the pH value that black rice soaking water is adjusted with fermentation wintercherry is 4.3, is uniformly mixed；
（2）Immersion black rice：100g black rices are taken, black rice is with black rice soaking water according to solid-liquid ratio 43g：100 mL mix, at 56 DEG C
Immersion 210min, the water absorption rate for determining black rice is 37%；
（3）The concentration purification of black rice pigments：Black rice is separated from black rice soaking water, it is drained and standby, then black rice soaking water is existed
30min is heated at 80 DEG C, 24h is stood after being cooled to room temperature, filtered, obtain rice residue and filtrate, rice residue is standby, for follow-up
The fermentation of black rice, then adds alcohol in filtrate, and alcohol content is 9%, and 4d is stood at -1 DEG C, and wax and fat aggegation swim in
, under 63 DEG C, pressure -0.075 to -0.081MPa be concentrated in vacuo filtrate after the floating object for removing filtrate surface by filtrate surface
23min, recovered alcohol obtains black rice pigments concentrate, standby；
（4）The curing and saccharification of black rice：Black rice is cured into 18min at 75-80 DEG C, black rice quality is added after being cooled to 31 DEG C
0.25% Suzhou koji, then black rice is barricaded as concavity dimple structure in fermentation basin, and sealing and fermenting basin is in 28 DEG C of temperature
Under the conditions of solid-state saccharification 4d, obtain converted mash；It is 34.5% to determine converted mash pol（With glucose meter）, alcoholic strength 2.5%, total acid
Content 0.37%（In terms of lactic acid）；
（5）The fermentation and squeezing of black rice：Step is added in converted mash（3）Obtain rice residue, sterilization after drinking water, carbohydrase and
Protease, drinking water, carbohydrase and protease after the sterilization be 250mL/100g relative to the addition of black rice quality,
25U/g, 15U/g, carry out liquid state fermentation 2d at 28 DEG C, are then squeezed, and separate, and pure mellow wine is obtained；Wherein, distillation yield is determined
It is 320%（To black rice）, pol is 7.5%（With glucose meter）, alcoholic strength 4.5%, total acid content 0.40%（In terms of lactic acid）；
（6）The allotment of black rice thick wine：Step is added in the pure mellow wine that squeezing is obtained（3）The black rice pigments concentrate for obtaining, mixing is equal
It is even, acid and sweetener regulation mouthfeel are added, filtering is sterilized, obtains black rice thick wine finished product.
Black rice thick wine general flavone content is tested
The use of the general flavone content in raw material black rice is 0.392g/100g, the black rice thick wine flavones content of preparation is 0.089g/
100mL, is 320% by distillation yield（To black rice）Conversion, 100g Black-rice Wines contain into black rice thick wine 320mL, black rice thick wine general flavone
Amount 0.2848g；
Black rice thick wine extracting flavonoids rate (%)=(flavones quality in general flavone quality ÷ black rices in sample) × 100%=
72.7%。
Comparative example 1
The black rice raw material for using is identical with the black rice that embodiment 1-3 is used.
1. a kind of production method of black rice thick wine, comprises the following steps：
（1）Immersion black rice：100g black rices are taken, black rice is with water according to solid-liquid ratio 43g：100 mL mix, and 48h is soaked at 56 DEG C,
The water absorption rate for determining black rice is 20%；
（2）The concentration purification of black rice pigments：By black rice from step（1）Middle separation, it is drained and standby, then by step（1）In soaked
The water of black rice heats 30min at 80 DEG C, is reduced to naturally after standing 24h under room temperature condition and is filtered, and obtains rice residue and filter
Liquid, rice residue is standby, for the fermentation of follow-up black rice, alcohol is then added in filtrate, and alcohol content 9% stands at -1 DEG C
4d, wax and fat aggegation swim in filtrate surface, by filtrate in 60 DEG C, vacuum -0.075 after the floating object of removal filtrate surface
20min is concentrated in vacuo under to -0.081MPa, recovered alcohol obtains black rice pigments concentrate, standby；
（3）The curing and saccharification of black rice：" three steam three drenches " technique is taken in the curing of black rice：For the first time first by black rice at 95-98 DEG C
Lower curing 20min, then pours 60-70 DEG C of hot water 100mL of pouring on black rice rice dumpling, allows black rice rice grain to absorb water；For the second time again will be black
Rice cures 20min at 95-98 DEG C, then 60-70 DEG C of hot water 100mL of pouring is poured on black rice rice dumpling, allows the black rice grain of rice to absorb water；3rd
It is secondary that black rice is cured into 20min at 95-98 DEG C again, then the hot water 100mL for drenching 95-98 DEG C is poured on black rice rice dumpling, insulation curing
60min；Then rice be cooled to after 31 DEG C the Angel koji for adding black rice quality 0.25%, then by black rice in fermentation basin
In be barricaded as concavity dimple structure, sealing and fermenting basin solid-state saccharification 4d under 28 DEG C of temperature conditionss obtains converted mash；Determine converted mash
Pol is 18.5%（With glucose meter）, alcoholic strength 1.0%, total acid content 0.76%（In terms of lactic acid）；
（4）The fermentation and squeezing of black rice：Step is added in converted mash（2）Obtain the drinking water after rice residue, sterilization, the sterilization
Drinking water afterwards is 250mL/100g relative to the addition of black rice quality, and liquid state fermentation 3d is carried out at 28 DEG C, is then carried out
Squeezing, separates, and pure mellow wine is obtained；Wherein, it is 290% to determine distillation yield（To black rice）, pol is 4.5%（With glucose meter）, alcohol
Degree 2.5%, total acid content 0.78%（In terms of lactic acid）；
（5）The allotment of black rice thick wine：Step is added in the pure mellow wine that squeezing is obtained（2）The black rice pigments concentrate for obtaining, mixing is equal
It is even, sweetener regulation mouthfeel is added, filtering is sterilized, obtains black rice thick wine finished product.
Black rice thick wine general flavone content is tested
The use of the general flavone content in raw material black rice is 0.392g/100g, the thick wine that conventional method is prepared, flavones
Content is 0.058g/100mL, is 290% by distillation yield（To black rice）Conversion, 100g Black-rice Wines are black into black rice thick wine 290mL
The thick wine general flavone content 0.1682g of rice；
Black rice thick wine extracting flavonoids rate (%)=(flavones quality in general flavone quality ÷ black rices in sample) × 100%=
42.9%。
Comparative example 2
Black rice 100g is taken, according to the method that embodiment in patent of invention 201610063052.2 is described, black rice wine is prepared.
Black rice thick wine general flavone content is tested
The use of the general flavone content in raw material black rice is 0.392g/100g, the thick wine that the method is prepared, flavones content is
0.067g/100mL, is 300% by distillation yield（To black rice）Conversion, 100g Black-rice Wines are into black rice wine 300mL, and black rice thick wine is total
Flavones content 0.201g；
Black rice thick wine extracting flavonoids rate (%)=(flavones quality in general flavone quality ÷ black rices in sample) × 100%=
51.3%。
The experimental result of embodiment 1-3 and comparative example is shown in Table 1.
Flavones content in the thick wine of the embodiment 1-3 of table 1 and comparative example
As shown in Table 1, when general flavone content is for 0.392g/100g in the raw material black rice for being used, prepared by embodiment 1-3 black
The thick wine flavones content of rice brings up to 0.085-0.099g/100mL by the 0.058g/100mL of original traditional handicraft, and black rice thick wine is yellow
Ketone recovery rate brings up to 71.6%-78.3% by the 42.9% of original traditional handicraft, and its total acid content is dropped by the 0.78% of traditional handicraft
It is low to 0.40%-0.45%, improve the nutritive value of black rice thick wine.And relative to comparative example 2, extracting flavonoids rate of the invention is carried
It is high, it is to avoid the defect that alkalescence condition is destroyed to vitamin in black rice and black rice pigments, and black rice of the present invention immersion is fully,
The gelatinization of black rice is capable of achieving under 75-80 DEG C of cryogenic conditions, is directly fermented after black rice saccharification, without grinding, operation letter
It is single, energy consumption reduction.
Claims (9)
1. a kind of production method of black rice thick wine, comprises the following steps：
（1）Prepare black rice soaking water：Acidity regulator, acid protease and cellulase enzyme preparation are added in water, stirring is mixed
Close uniform；
（2）Immersion black rice：Black rice is immersed in black rice soaking water；
（3）The concentration purification of black rice pigments：Black rice is separated from black rice soaking water, it is drained and standby, then black rice soaking water is existed
30min is heated at 80 DEG C, 24h is stood after being cooled to room temperature, filtered, isolated rice residue and filtrate, in removal filtrate
Wax and fat, are then concentrated in vacuo, and obtain black rice pigments concentrate, standby；
（4）The curing and saccharification of black rice：Black rice is cured into 15-20min at 75-80 DEG C, 30-32 DEG C is cooled to, sweet wine is added
Song, be saccharified 3-5d at 26-30 DEG C, obtains converted mash；
（5）The fermentation and squeezing of black rice：Step is added in converted mash（3）Drinking water, carbohydrase after the rice residue, the sterilization that obtain
And protease, ferment 2-3d at 26-30 DEG C, is then squeezed, and separates, and pure mellow wine is obtained；
（6）The allotment of black rice thick wine：Step is added in the pure mellow wine that squeezing is obtained（3）The black rice pigments concentrate for obtaining, mixing is equal
It is even, flavor enhancement is added, filter, it is sterilized, obtain black rice thick wine finished product.
2. the production method of a kind of black rice thick wine according to claim 1, it is characterised in that：Step（1）Described black rice
In soaking water, the addition of acid protease is 14-18 U/mL, and the addition of cellulase is 16-22.5 U/mL, black rice leaching
Soaked pH value is 4.1-4.5.
3. the production method of a kind of black rice thick wine according to claim 1 and 2, it is characterised in that：Step（1）Described acid
Taste conditioning agent is fermentation wintercherry or food grade lactic acid.
4. the production method of a kind of black rice thick wine according to claim 3, it is characterised in that：The fermentation wintercherry is to pass through
What following methods were prepared：Black rice is soaked into 48 h with the 2.8-3.2 times of water of quality, taking-up is drained, and adds l0 times of black rice
The water of quality, crushes homogenate, and 200 mesh filtering, filtrate is fermented 48~72 h at room temperature, and filtering obtains final product fermentation wintercherry.
5. the production method of a kind of black rice thick wine according to claim 1, it is characterised in that：Step（2）The black rice leaching
The actual conditions of bubble is：Black rice is with black rice soaking water according to solid-liquid ratio 40-45 g：100 mL mix, and are soaked at 55-58 DEG C
200-220 min。
6. the production method of a kind of black rice thick wine according to claim 1, it is characterised in that：Step（3）Middle removal filtrate
In wax and fat, the concrete operations being then concentrated in vacuo are：Alcohol, alcohol content 8%-10%, -1 to -2 are added in filtrate
Stand 3-4d at DEG C, remove the wax and fat floating object of filtrate surface, then by filtrate 60-65 DEG C, pressure -0.075 to -
Vacuum concentration 20-25min is carried out under 0.081MPa.
7. the production method of a kind of black rice thick wine according to claim 1, it is characterised in that：Step（4）Middle koji
Addition is black rice quality 0.2-0.3%.
8. the production method of a kind of black rice thick wine according to claim 1, it is characterised in that：Step（5）After the sterilization
Drinking water, carbohydrase and protease be 240-260 mL/100g, 20-30 U/g, 10- relative to the addition of black rice quality
20 U/g。
9. the production method of a kind of black rice thick wine according to claim 1, it is characterised in that：Step（6）The flavor enhancement
It is at least one in acid or sweetener.
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| CN109722367A (en) * | 2017-10-30 | 2019-05-07 | 周宝龙 | A kind of production method of blueberry wine |
| CN112760181A (en) * | 2021-02-19 | 2021-05-07 | 合肥工业大学 | Production method of black rice yellow wine |
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