CN107057940A - The brewage process of Yi Zhong Finger-millet yellow rice wine - Google Patents
The brewage process of Yi Zhong Finger-millet yellow rice wine Download PDFInfo
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- CN107057940A CN107057940A CN201710428110.1A CN201710428110A CN107057940A CN 107057940 A CN107057940 A CN 107057940A CN 201710428110 A CN201710428110 A CN 201710428110A CN 107057940 A CN107057940 A CN 107057940A
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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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention belongs to the technical field of brewing yellow rice wine, the brewage process of Yi Zhong Finger-millet yellow rice wine is specifically disclosed.The technique specifically includes following steps：(1) raw material is selected；(2) Jin Finger-millet rice dippings；(3) boiling；(4) cool down；(5) altar is entered, (6) fermentation management；(7) squeeze；(8) clarify, fill altar；(9) heat wine, storage.Present invention process feeding is convenient, strictly controls the addition and fermentation condition of each material, process is simple to operation, and obtained yellow rice wine quality is excellent：The original alcohol taste of yellow rice wine is maintained, and saccharification is thorough, sugar content is high, and alcohol content is 13% or so.
Description
Technical field
The invention belongs to the technical field of brewing yellow rice wine, and in particular to the brewage process of Yi Zhong Finger-millet yellow rice wine.
Background technology
Yellow rice wine is one of great Gu wine of the world three, comes from China, is taken the course of its own in world's alcoholic drink industry.It is brewageed and drunk
History existing more than 5000 years.Yellow rice wine mainly using rice, glutinous rice as primary raw material, through boiling, saccharification, fermentation, squeezing, filtering,
The brewed wine for decoct wine, blending.According to the particular requirement brewageed, good grain raw material, superior water quality, Yi Jipei are selected
Educate and filter out excellent strain, make each link from raw material to finished product all in optimum state, yellow rice wine could be done finely, it is yellow
Wine could more classical and development.
The current new kind of yellow rice wine is not much difference on taste with traditional yellow rice wine.It also there is low temperature loss of gloss and become what is mixed
Characteristic, makes yellow rice wine exploit market and forms certain obstacle.The consumption figure of the current yellow rice wine of rough estimates only accounts for the 3% of drinks consumption
It is more, lagged far behind compared with other wine.How development bottleneck is broken through, make the golden business card of yellow rice wine industry, done big and do
Strong yellow rice wine, this is all to need the problem of primary study.Traditional technology is passed on, quintessence of Chinese culture marrow is safeguarded, develops traditional yellow rice wine,
Not only to keep on improving, traditional yellow rice wine is accomplished ultimate attainment, also to optimize original production technology, the water quality of select, grain energetically
Raw material and strain, at the same improve production technology, improve product scientific and technological content, development meet the present age drink trend, adapt to it is vast
Low light yellow wine and special type yellow rice wine that consumer needs, make every effort to product maturing, diversification, diversified development.
The content of the invention
The technical problems to be solved by the invention are to provide the brewage process of Yi Zhong Finger-millet yellow rice wine, the technique specifically include with
Lower step：
(1) raw material is selected：Select daystart to the period of the day from 11 a.m. to 1 p.m mountain stream spring, during afternoon after water without；Selecting outward appearance has product
Finger-millet and glutinous rice of characteristic and gloss are planted, grain is plentiful, neat, meter Zhi Chun, it is impossible to is mixed with chaff Blighted, cracks rice and other things such as miscellaneous rice
Matter；
(2) Jin Finger-millet rice dippings：Jiang Finger-millet, glutinous rice and mountain stream spring according to mass ratio 1~1.2:1:3.6~4.6 immersions 30
~36h , Zhi Finger-millet and the complete water swelling of glutinous rice；
(3) boiling：Above-mentioned Jin is soaked into Finger-millet glutinous rice in 30~40min of boiling at 110~120 DEG C, get Dao Finger-millet are glutinous
Rice, Qiu Finger-millet glutinous rices of reach it is outer it is hard in it is soft, it is interior without the white heart, it is loose not paste, thoroughly without rotten requirement；
(4) cool down：Shang Shu Finger-millet glutinous rices are spread out on bamboo hedge after sterilization, cooled down rapidly under conditions of 2~6 DEG C
It is stand-by after to 30~32 DEG C；
(5) altar is entered：The wine jar boiling water cleaned up was scalded, Ran Hou are Jiang Finger-millet glutinous rices, distiller's yeast, saccharomycete and mountain
Ravine spring is according to mass ratio 1:0.14~0.18:0.45~0.50:1.25~1.265 are accurately weighed, and altar is entered successively, is stirred
Afterwards, it is capped the sub or clean gunnysack of breathable bamboo basket in altar；
(6) fermentation management：Material enters after altar, and in room temperature, 12~15 DEG C are incubated, closing window and door, and insulation 11.5~
Start to be saccharified and ferment after 12h, after fermentation a period of time, when product temperature rises to 29~32 DEG C, carry out driving rake for the first time, when driving rake
Between be scheduled on daily morning and evening and carry out, drop product temperature and diastatic fermentation is uniformly carried out, and should be stirred less as far as possible when temperature is low, pass through
16~18 days are spent, makes product temperature and room temperature close, waste matter starts to sink, main fermentation stage terminates that stirring can be stopped to be sealed with newspaper
Altar, allows its long inactivity then to ferment 2~3 months；
(7) squeeze：The wine liquid feeding press the wine machine that step (6) is obtained carries out squeezing wine, and squeeze pressure is no more than 0.68MPa,
Repeatedly squeezing obtains raw wine untill without wine liquid outflow；
(8) clarify, fill altar：Above-mentioned raw wine is placed in barrel and stands 2~3 days, a small amount of fine floating rare thing is sunk to bucket
Bottom, takes supernatant liquor to load wine jar；Altar first seals one layer of indocalamus leaf, one layer of newspaper, then seals one layer of indocalamus leaf, is then bound with straw rope,
Native head is done again；
(9) heat wine, storage：The wine jar for doing native head lift to the heat wine field of razor clam carry out heat wine, by it is warm Hao Finger-millet yellow rice wine stamp
Stored in the wine storehouse that label feeding shady and cool ventilation is dried.
Wherein, in the brewage process of Shang Shu Finger-millet yellow rice wine, water temperature control is at 16~18 DEG C when being soaked in step (1).
Wherein, in the brewage process of Shang Shu Finger-millet yellow rice wine, (water absorption rate of 2) Zhong Finger-millet glutinous rice is 26~33% to step.
Wherein, in the brewage process of Shang Shu Finger-millet yellow rice wine, entered in step (4) using 2~6 DEG C of nitrogen Dui Finger-millet glutinous rices
Row cooling.
Wherein, in the brewage process of Shang Shu Finger-millet yellow rice wine, the concrete operations of heat wine described in step (9) are：Between average
It is positioned over away from the wine jar for 20~30cm on the straw for possessing Yu Wen after 25cm thickness burnings.
Compared with prior art, the beneficial effects of the invention are as follows：Feeding is convenient, and process is simple to operation, obtained
Yellow rice wine quality is excellent：The original alcohol taste of yellow rice wine is kept, saccharification is thorough, and sugar content is high, and alcohol content is 13% or so.
Embodiment
The present invention provides the brewage process of Yi Zhong Finger-millet yellow rice wine, and the technique specifically includes following steps：
(1) raw material is selected：Select daystart to the period of the day from 11 a.m. to 1 p.m mountain stream spring, during afternoon after water without therefore, will get ready in the morning
The brewing water of one day；Selecting outward appearance has Finger-millet and glutinous rice of kind characteristic and gloss, and grain is plentiful, neat, meter Zhi Chun, it is impossible to
It is mixed with Kang Blighted, cracks rice and the other materials such as miscellaneous rice；
(2) Jin Finger-millet rice dippings：Jiang Finger-millet, glutinous rice and mountain stream spring according to mass ratio 1~1.2:1:3.6~4.6 immersions 30
~36h, water temperature is controlled in 16~18 DEG C of , Zhi Finger-millet and the complete water swelling of glutinous rice, and starch granules is loose to be easy to boiling , Jin Finger-millet
The degree of rice dipping requires that the particle of rice keeps complete, and rice shortcake is degree；
(3) boiling：Above-mentioned Jin is soaked into Finger-millet glutinous rice in 30~40min of boiling at 110~120 DEG C, get Dao Finger-millet are glutinous
Rice, Qiu Finger-millet glutinous rices of reach it is outer it is hard in it is soft, it is interior without the white heart, it is loose not paste, thoroughly without rotten requirement；
(4) cool down：Shang Shu Finger-millet glutinous rices are spread out on bamboo hedge after sterilization, it is glutinous using 2~6 DEG C of nitrogen Dui Finger-millet
Rice carries out being cooled to 30~32 DEG C, product temperature is dropped to the temperature for being suitable for fermentative microorganism breeding；
(5) altar is entered：The wine jar boiling water cleaned up was scalded, Ran Hou are Jiang Finger-millet glutinous rices, distiller's yeast, saccharomycete and mountain
Ravine spring is according to mass ratio 1:0.14~0.18:0.45~0.50:1.25~1.265 are accurately weighed, and altar is entered successively, is stirred
Afterwards, it is capped the sub or clean gunnysack of breathable bamboo basket in altar；
(6) fermentation management：Material enters after altar, and in room temperature, 12~15 DEG C are incubated, closing window and door, and insulation 11.5~
Start to be saccharified and ferment after 12h, after fermentation a period of time, when product temperature rises to 29~32 DEG C, carry out driving rake for the first time, when driving rake
Between be scheduled on daily morning and evening and carry out, drop product temperature and diastatic fermentation is uniformly carried out, and should be stirred less as far as possible when temperature is low, pass through
16~18 days are spent, makes product temperature and room temperature close, waste matter starts to sink, main fermentation stage terminates that stirring can be stopped to be sealed with newspaper
Altar, allows its long inactivity then to ferment 2~3 months；
(7) squeeze：The wine liquid feeding press the wine machine that step (6) is obtained carries out squeezing wine, and squeeze pressure is no more than 0.68MPa,
Repeatedly squeezing obtains raw wine untill without wine liquid outflow；
(8) clarify, fill altar：Above-mentioned raw wine is placed in barrel and stands 2~3 days, a small amount of fine floating rare thing is sunk to bucket
Bottom, takes supernatant liquor to load wine jar, and sediment presses worry to reclaim wine liquid again；Altar first seals one layer of indocalamus leaf, one layer of newspaper, then seals one layer
Indocalamus leaf, is then bound with straw rope, then does native head；
(9) heat wine, storage：The wine jar for doing native head is lifted to the heat wine field of razor clam and carries out heat wine, the interval of arrangement is more according to according to wine jar
Size makes a distinction, and big altar interval needs width, and small altar interval need to be smaller, and average headway is 20~30cm, and wine jar is positioned over 25cm
On the straw for possessing Yu Wen after thickness burning, reaching the control of temperature prevents overdoing for wine temperature, or temperature is not enough, has overdoed to wine
Local flavor has destruction, and the purpose cocktail party that temperature not enough reaches less than sterilization is gone bad；By it is warm Hao the tagged feeding of Finger-millet yellow rice wine it is cloudy
Stored in the wine storehouse of cool aeration-drying；The wine of storage should not be moved at will；Whether the wine jar often to patrol in wine storehouse, which has, oozes
Situations such as leakage, once find to handle in time, in case the wine liquid for causing phase wine jar to be leaked out is exerted a gradual, corrupting influence on, finally by length wine storage time
SRO distinguishes outbound.
Wherein, in the brewage process of Shang Shu Finger-millet yellow rice wine, (water absorption rate of 2) Zhong Finger-millet glutinous rice is 26~33% to step.
The present invention is made further explanation and description below in conjunction with specific embodiment, but and is not so limited the present invention
Protection domain.
Embodiment
The brewage process of Finger-millet yellow rice wine, the technique specifically includes following steps：
(1) raw material is selected：Select daystart to the period of the day from 11 a.m. to 1 p.m mountain stream spring, during afternoon after water without；Selecting outward appearance has product
Finger-millet and glutinous rice of characteristic and gloss are planted, grain is plentiful, neat, meter Zhi Chun, it is impossible to is mixed with chaff Blighted, cracks rice and other things such as miscellaneous rice
Matter；
(2) Jin Finger-millet rice dippings：Jiang Finger-millet, glutinous rice and mountain stream spring according to mass ratio 1:1:4.0 immersion 36h, water temperature control
In 18 DEG C of , Zhi Finger-millet and the complete water swelling of glutinous rice, water absorption rate is 33%；
(3) boiling：Above-mentioned Jin is soaked into Finger-millet glutinous rice in boiling 35min at 115 DEG C, the sub- glutinous rices of get Dao Finger-millet, it is desirable to
Finger-millet glutinous rices reach it is outer it is hard in it is soft, it is interior without the white heart, it is loose not paste, thoroughly without rotten requirement；
(4) cool down：Shang Shu Finger-millet glutinous rices are spread out on bamboo hedge after sterilization, using 2 DEG C of nitrogen Xun Su Jiang Finger-millet
Glutinous rice is cooled to stand-by after 32 DEG C；
(5) altar is entered：The wine jar boiling water cleaned up was scalded, Ran Hou are Jiang Finger-millet glutinous rices, distiller's yeast, saccharomycete and mountain
Ravine spring is according to mass ratio 1:0.15:0.45:1.255 are accurately weighed, and altar is entered successively, after stirring, can be thoroughly in altar capping
The sub or clean gunnysack of the bamboo basket of gas；
(6) fermentation management：Material enters after altar, and in room temperature, 15 DEG C are incubated, and starts after closing window and door, insulation 12h
Saccharification and ferment, fermentation a period of time after, when product temperature rises to 30 DEG C, carry out for the first time drive rake, open the rake time be scheduled on it is daily
Sooner or later carry out, drop product temperature and diastatic fermentation is uniformly carried out, and should be stirred less as far as possible when temperature is low, by 16~18 days,
Make product temperature and room temperature close, waste matter starts to sink, main fermentation stage terminates that stirring can be stopped to seal altar with newspaper, allows it to grow
Phase is static and then ferments 2~3 months；
(7) squeeze：The wine liquid feeding press the wine machine that step (6) is obtained carries out squeezing wine, and squeeze pressure is no more than 0.68MPa,
Repeatedly squeezing obtains raw wine untill without wine liquid outflow；
(8) clarify, fill altar：Above-mentioned raw wine is placed in barrel and stands 2~3 days, a small amount of fine floating rare thing is sunk to bucket
Bottom, takes supernatant liquor to load wine jar；Altar first seals one layer of indocalamus leaf, one layer of newspaper, then seals one layer of indocalamus leaf, is then bound with straw rope,
Native head is done again；
(9) heat wine, storage：Heat wine is carried out the wine jar for doing native head is lifted to the heat wine field of razor clam, is 20~30cm by average headway
Wine jar be positioned over 25cm thickness burnings after possess on Yu Wen straw；By the warm Hao tagged feeding shady and cool ventilations of Finger-millet yellow rice wine
Stored in dry wine storehouse.
Described above is the preferred embodiments of the present invention, it is noted that for those skilled in the art, do not taken off
On the premise of structure of the present invention, various modifications and improvements can be made, these should also be as being considered as protection scope of the present invention,
The practicality of these effects implemented all without the influence present invention and this patent.
Claims (5)
1. the brewage process of Finger-millet yellow rice wine, it is characterised in that the technique specifically includes following steps：
(1) raw material is selected：Select daystart to the period of the day from 11 a.m. to 1 p.m mountain stream spring, during afternoon after water without；Selecting outward appearance has kind special
Finger-millet and glutinous rice of color and gloss, grain is plentiful, neat, meter Zhi Chun, it is impossible to is mixed with chaff Blighted, cracks rice and the other materials such as miscellaneous rice；
(2) Jin Finger-millet rice dippings：Jiang Finger-millet, glutinous rice and mountain stream spring according to mass ratio 1~1.2:1:3.6~4.6 immersion 30~
36h , Zhi Finger-millet and the complete water swelling of glutinous rice；
(3) boiling：Above-mentioned Jin is soaked into Finger-millet glutinous rice in 30~40min of boiling at 110~120 DEG C, the sub- glutinous rices of get Dao Finger-millet,
Qiu Finger-millet glutinous rices of Yaoing reach it is outer it is hard in it is soft, it is interior without the white heart, it is loose not paste, thoroughly without rotten requirement；
(4) cool down：Shang Shu Finger-millet glutinous rices are spread out on bamboo hedge after sterilization, 30 are rapidly cooled under conditions of 2~6 DEG C
It is stand-by after~32 DEG C；
(5) altar is entered：The wine jar boiling water cleaned up was scalded, Ran Hou are Jiang Finger-millet glutinous rices, distiller's yeast, saccharomycete and mountain stream spring
Water is according to mass ratio 1:0.14~0.18:0.45~0.50:1.25~1.265 are accurately weighed, and altar is entered successively, after stirring,
The sub or clean gunnysack of breathable bamboo basket is capped in altar；
(6) fermentation management：Material enters after altar, and in room temperature, 12~15 DEG C are incubated, and closes window and door, is incubated 11.5~12h
After start to be saccharified and ferment, after fermentation a period of time, when product temperature rises to 29~32 DEG C, carry out driving rake for the first time, open the rake time
Daily morning and evening progress is scheduled on, product temperature is dropped and diastatic fermentation is uniformly carried out, and should be stirred less as far as possible when temperature is low, is passed through
16~18 days, make product temperature and room temperature close, waste matter starts to sink, main fermentation stage terminates that stirring can be stopped to seal altar with newspaper
Mouthful, allow its long inactivity then to ferment 2~3 months；
(7) squeeze：The wine liquid feeding press the wine machine that step (6) is obtained carries out squeezing wine, and squeeze pressure is no more than 0.68MPa, repeatedly
Squeezing obtains raw wine untill without wine liquid outflow；
(8) clarify, fill altar：Above-mentioned raw wine is placed in barrel and stands 2~3 days, a small amount of fine floating rare thing is sunk to a barrel bottom, takes
Supernatant liquor loads wine jar；Altar first seals one layer of indocalamus leaf, one layer of newspaper, then seals one layer of indocalamus leaf, is then bound with straw rope, then do
Native head；
(9) heat wine, storage：The wine jar for doing native head lift to the heat wine field of razor clam carry out heat wine, by it is warm Hao Finger-millet yellow rice wine it is tagged
Stored in the wine storehouse that feeding shady and cool ventilation is dried.
2. according to the brewage process of claim 1 Suo Shu Finger-millet yellow rice wine, it is characterised in that water temperature control when being soaked in step (1)
System is at 16~18 DEG C.
3. according to the brewage process of claim 1 Suo Shu Finger-millet yellow rice wine, it is characterised in that the step (suction of 2) Zhong Finger-millet glutinous rice
Water rate is 26~33%.
4. according to the brewage process of claim 1 Suo Shu Finger-millet yellow rice wine, it is characterised in that using 2~6 DEG C in step (4)
Nitrogen Dui Finger-millet glutinous rices are cooled down.
5. according to the brewage process of claim 1 Suo Shu Finger-millet yellow rice wine, it is characterised in that the tool of heat wine described in step (9)
Gymnastics conduct：Average headway is positioned over for 20~30cm wine jar on the straw for possessing Yu Wen after 25cm thickness burnings.
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| CN201710428110.1A CN107057940A (en) | 2017-06-08 | 2017-06-08 | The brewage process of Yi Zhong Finger-millet yellow rice wine |
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| CN201710428110.1A CN107057940A (en) | 2017-06-08 | 2017-06-08 | The brewage process of Yi Zhong Finger-millet yellow rice wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641850A (en) * | 2018-05-16 | 2018-10-12 | 桂东县旭升酒厂 | Yi Zhong billion-dollar grass wine songs and preparation method thereof |
| CN111778122A (en) * | 2019-04-04 | 2020-10-16 | 何同云 | Finger millet wine brewing process |
| CN115595229A (en) * | 2022-10-31 | 2023-01-13 | 江南大学（Cn） | Preparation method of chicken feet, corn, antrodia camphorata vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422945A (en) * | 2001-12-03 | 2003-06-11 | 施长寿 | Billion-dollar grass wine preparation method |
| CN104911064A (en) * | 2015-06-25 | 2015-09-16 | 绍兴文理学院 | Brewing process of yellow rice wine |
| CN105385523A (en) * | 2014-09-06 | 2016-03-09 | 邓明平 | Brewing method of mixed-grain wine |
-
2017
- 2017-06-08 CN CN201710428110.1A patent/CN107057940A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422945A (en) * | 2001-12-03 | 2003-06-11 | 施长寿 | Billion-dollar grass wine preparation method |
| CN105385523A (en) * | 2014-09-06 | 2016-03-09 | 邓明平 | Brewing method of mixed-grain wine |
| CN104911064A (en) * | 2015-06-25 | 2015-09-16 | 绍兴文理学院 | Brewing process of yellow rice wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641850A (en) * | 2018-05-16 | 2018-10-12 | 桂东县旭升酒厂 | Yi Zhong billion-dollar grass wine songs and preparation method thereof |
| CN111778122A (en) * | 2019-04-04 | 2020-10-16 | 何同云 | Finger millet wine brewing process |
| CN115595229A (en) * | 2022-10-31 | 2023-01-13 | 江南大学（Cn） | Preparation method of chicken feet, corn, antrodia camphorata vinegar |
| CN115595229B (en) * | 2022-10-31 | 2024-05-17 | 江南大学 | Preparation method of chicken feet Gu Zhangzhi edible vinegar |
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Application publication date: 20170818 |
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