CN106967566A - A kind of brew method of glutinous rice ginger wine - Google Patents

Abstract

The invention belongs to technical field of bioengineering, a kind of brew method of glutinous rice ginger wine is specifically disclosed, is prepared from the following raw materials in parts by weight：Glutinous rice 200 300, ginger 20 30, ascorbic acid 0.02 0.03, citric acid 0.1 0.15, koji 0.8 1.2, rhizopus stolonifer bacterium Cy3 0.01 0.03, distilled water 160 240, the rhizopus stolonifer bacterial strain Cy3 obtained using being screened from tradition glutinous rice wine distiller's yeast and traditional koji cooperative fermentation, this method can improve the saccharifying power and alcoholic strength of glutinous rice ginger wine, the utilization rate and production efficiency of raw material are improved, the oxidation stain caused by adding ginger juice can be avoided by adding ascorbic acid, citric acid.

Description

A kind of brewing method of glutinous rice ginger wine

technical field

The invention belongs to the technical field of bioengineering, and more specifically relates to a brewing method of glutinous rice and ginger wine.

Background technique

Ginger is pungent and dissipates temperature, benefits the spleen and stomach, is good at warming the middle and reducing adverse reactions to stop vomiting, dehumidifies and eliminates swelling, relieves cough and expectorant, and is mainly used to reduce adverse reactions and relieve vomiting. There are folk sayings that "eat radish in winter and ginger in summer, and the doctor will prescribe a prescription for nothing", and "go to bed with radish and get out of bed with ginger", which means that ginger can whet the appetite and radish can help digestion. Ginger is spicy but not meaty, and it can drive away evil spirits. Because ginger itself has a very strong spicy and pungent taste, it will affect the mellowness of wine and needs to be improved. In addition, ginger juice is easily oxidized and discolored, which affects the color of wine.

Glutinous rice wine, also known as rice wine, is a traditional fermented food in our country. It is also the mother of many fruit wines, berry wines and health wines with low sugar content and high acidity. Glutinous rice wine contains a variety of vitamins, mineral elements and amino acids that are beneficial to the human body. It is a low-alcohol, nutritious and healthy alcoholic drink. For the fermentation of glutinous rice wine koji, rhizopus is the main saccharifying bacterium of koji, and yeast is the main fermenting bacterium. Therefore, the quality of koji depends on the quality and quantity of rhizopus and yeast species.

Contents of the invention

The purpose of the present invention is to provide a kind of glutinous rice ginger wine with stronger health-care effect, adopt the stoloniferous rhizopus strain Cy3 that screens and obtain from glutinous rice wine koji, add stoloniferous rhizopus strain Cy3 in traditional sweet wine koji and can improve glutinous rice ginger wine. Improve the saccharification power and alcohol content of wine, improve the utilization rate of raw materials and production efficiency.

To achieve the above object, the present invention provides the following technical solutions:

A glutinous rice ginger wine, which is made from the following raw materials in parts by weight: 200-300 glutinous rice, 20-30 ginger, 0.02-0.03 ascorbic acid, 0.1-0.15 citric acid, 0.8-1.2 sweet wine koji, 0.01-0.03 rhizopus stoloniferum Cy3, Distilled water 160-240.

The brewing method of the above-mentioned glutinous rice and ginger wine comprises the following steps: (1) Wash the glutinous rice, soak it in cold water for 3-5 hours, put wet gauze on the steamer, pour the glutinous rice into the steamer, spread it evenly, and steam until 8-9 mature, cooled to 25-35°C; (2) Wash the ginger, cut into thin slices, dry in the shade, then add 3-4 times of water to make a slurry, separate to obtain ginger juice, add ascorbic acid and citric acid for later use; (3 ) add water and mix sweet wine koji and stoloniferous rhizopus Cy3; (4) add ginger juice and mixed wine koji to glutinous rice and mix evenly; Get glutinous rice ginger wine.

The brewing method of glutinous rice ginger wine, the fermentation time is preferably 60 hours.

Technical effect and advantage of the present invention: adopt the rhizopus ramifications strain Cy3 that screens and obtain from glutinous rice wine koji, this bacterial strain can improve the saccharification power and the alcohol degree of glutinous rice ginger wine, improve the utilization rate of raw material and production efficiency, add ascorbic acid, Citric acid prevents oxidative discoloration caused by adding ginger juice.

detailed description

The technical solution of the present invention will be further described in detail below in conjunction with the embodiments.

Embodiment 1: glutinous rice 250g, ginger 25g, ascorbic acid 0.02g, citric acid 0.1g, sweet wine koji 1g, rhizopus stolonifer Cy3 0.02g, distilled water 200g;

Brewing method: (1) Wash the glutinous rice, soak it in cold water for 4 hours, put wet gauze on the steamer, pour the glutinous rice into the steamer, spread it evenly, steam until 8-9 mature, and cool to 30°C; (2) Wash the ginger, cut it into thin slices, dry it in the shade, then add 3-4 times of water to make a slurry, separate the ginger juice, add ascorbic acid and citric acid for later use; (4) adding ginger juice and koji to the glutinous rice and mixing evenly; (4) putting it into a sterilized and dry fermenter and fermenting for 60 hours to obtain glutinous rice ginger wine.

Embodiment 2: 200g of glutinous rice, 20g of ginger, 0.02g of ascorbic acid, 0.1g of citric acid, 0.8g of sweet wine koji, 0.01g of Rhizopus stoloniferus Cy30.01g, 160g of distilled water;

Brewing method: (1) Wash the glutinous rice, soak it in cold water for 4 hours, put wet gauze on the steamer, pour the glutinous rice into the steamer, spread it evenly, steam until 8-9 mature, and cool to 30°C; (2) Wash the ginger, cut it into thin slices, dry it in the shade, then add 3-4 times of water to make a slurry, separate the ginger juice, add ascorbic acid and citric acid for later use; (4) adding ginger juice and koji to the glutinous rice and mixing evenly; (4) putting it into a sterilized and dry fermenter and fermenting for 60 hours to obtain glutinous rice ginger wine.

Embodiment 3: glutinous rice 200g, ginger 20g, ascorbic acid 0.02g, citric acid 0.1g, sweet wine koji 0.8g, stoloniferous rhizopus Cy3 0.01g, distilled water 160g;

Brewing method: (1) Wash the glutinous rice, soak it in cold water for 4 hours, put wet gauze on the steamer, pour the glutinous rice into the steamer, spread it evenly, steam until 8-9 mature, and cool to 30°C; (2) Wash the ginger, cut it into thin slices, dry it in the shade, then add 3-4 times of water to make a slurry, separate the ginger juice, add ascorbic acid and citric acid for later use; (4) adding ginger juice and koji to the glutinous rice and mixing evenly; (4) putting it into a sterilized and dry fermenter and fermenting for 96 hours to obtain glutinous rice ginger wine.

Example 4: 300 g of glutinous rice, 30 g of ginger, 0.03 g of ascorbic acid, 0.15 g of citric acid, 1.2 g of sweet wine koji, 0.03 g of Rhizopus stolonifer Cy3, and 240 g of distilled water.

Brewing method: (1) Wash the glutinous rice, soak it in cold water for 4 hours, put wet gauze on the steamer, pour the glutinous rice into the steamer, spread it evenly, steam until 8-9 mature, and cool to 30°C; (2) Wash the ginger, cut it into thin slices, dry it in the shade, then add 3-4 times of water to make a slurry, separate the ginger juice, add ascorbic acid and citric acid for later use; (4) adding ginger juice and koji to the glutinous rice and mixing evenly; (4) putting it into a sterilized and dry fermenter and saccharifying for 48 hours to obtain glutinous rice ginger wine.

Example 5: 300 g of glutinous rice, 30 g of ginger, 0.03 g of ascorbic acid, 1.5 g of citric acid, 1.2 g of sweet wine koji, 0.03 g of Rhizopus stoloniferus Cy3, and 240 g of distilled water.

Brewing method: (1) Wash the glutinous rice, soak it in cold water for 4 hours, put wet gauze on the steamer, pour the glutinous rice into the steamer, spread it evenly, steam until 8-9 mature, and cool to 30°C; (2) Wash the ginger, cut into thin slices, dry in the shade, then add 3-4 times of water to make a slurry, separate to obtain ginger juice, add ascorbic acid for later use; (3) add water and mix sweet wine koji and Rhizopus stolonifer Cy3; (4 ) adding the ginger juice and the mixed koji to the glutinous rice and mixing evenly; (4) putting it into a sterilized and dry fermenter and fermenting for 96 hours to obtain the glutinous rice ginger wine.

Finally, it should be noted that: the above is only a preferred embodiment of the present invention, and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, for those skilled in the art, it still The technical solutions recorded in the foregoing embodiments may be modified, or some of the technical features may be replaced equivalently, and any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the within the protection scope of the present invention.

Claims (4)

1. A glutinous rice ginger wine is characterized in that it is made of the following raw materials in parts by weight: glutinous rice 200-300, ginger 20-30, ascorbic acid 0.02-0.03, citric acid 0.1-0.15, sweet wine koji 0.8-1.2, rhizopus stoloniferus Cy30.01-0.03, distilled water 160-240. 2. glutinous rice ginger wine according to claim 1, it is characterized in that brewing method comprises the following steps: (1) glutinous rice washes clean, soaks 3-5 hour with cold water, puts wet gauze on the steamer, the glutinous rice Pour into the steamer, spread evenly, steam until 8-9 mature, and cool to 25-35°C; (2) Wash the ginger, cut into thin slices, dry in the shade, then add 3-4 times of water to beat, and separate the ginger juice, add ascorbic acid and citric acid for later use; (3) add water and mix sweet wine koji and Rhizopus stolonii Cy3; (4) add ginger juice and mixed wine koji to glutinous rice and mix evenly; (4) put in sterilized and dried In the fermenter, ferment for 48-96 hours to get glutinous rice ginger wine. 3. glutinous rice ginger wine according to claim 1 is characterized in that rhizopus stolonifera Cy3 and sweet wine koji are jointly fermented. 4. the brewing method of glutinous rice and ginger wine according to claim 2, the fermentation time is 60 hours.