CN1073206A - Production process of black rice thick wine - Google Patents
Production process of black rice thick wine Download PDFInfo
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- CN1073206A CN1073206A CN 92115312 CN92115312A CN1073206A CN 1073206 A CN1073206 A CN 1073206A CN 92115312 CN92115312 CN 92115312 CN 92115312 A CN92115312 A CN 92115312A CN 1073206 A CN1073206 A CN 1073206A
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Abstract
The invention relates to a production process for making thick wine by using black glutinous rice as a main raw material. The production process includes twice peeling black glutinous rice to obtain fine glutinous rice, soaking, steaming, cooling, mixing with yeast, soaking, middle temperature semi-solid fermentation, adding water, stirring, low temperature liquid fermentation, crushing, filtering and grinding to obtain milky wine A. Pulverizing the seed coat of fructus Zizaniae Caduciflorae, soaking, filtering, adding adjuvants, grinding with colloid mill to obtain extractive solution B, mixing with A, B, grinding to obtain liquor, bottling, and sterilizing. The obtained thick wine is purple brown homogeneous thick liquid, and retains the nutritive value and unique flavor of fructus Zizaniae Caduciflorae, and has no taste of conventional thick wine.
Description
The present invention be a kind of be main raw material with the black glutinous rice, the production technique of thick wine is produced in processing, has particularly both kept peculiar nutritional medicinal value of black glutinous rice and peculiar flavour, again the sense of taste of the thick wine of lost system.
Black glutinous rice is that the ancient rice in the rice family is planted, and its nutritional medicinal value is familiar with by people already.Developed a series of famous-brand and high-quality goods in recent years, wherein portioned product is sold abroad as the China-made goods elaboration.According to literature search, be that the technology that thick wine is produced in main raw material processing yet there are no report with the black rice.
Thick wine is cooked the traditional zymotic beverage, continues to use ancient production technique always.Used cereal is glutinous type.General all through selecting materials, eluriate, immersion, boiling, cooling off, mix processes such as song, fermentation.Prepared wine liquid mostly without filtering wine, eats and directly convert water, and it is muddy, thick that wine liquid is, so must be called thick wine.Thick wine characteristics are that the wine degree is low, and sour and sweet palatability is nutritious, thereby liked by masses.Though thick liquor industry production realizes that substantially product mostly adopts disposable, semisolid fermentation production.Every batch of product quality variance is bigger, and quality is also stable inadequately.Moreover range of product is also more single, and is raw materials used all based on glutinous type rice in millet and the rice.Because black glutinous and other glutinous type rice differences are that its skin has one deck puce kind skin, and regard it as expensive.Thereby almost unmanned peeling back is edible.Because the influence of this layer kind skin, even edible boiling among the people is difficult for, so more unmannedly want to have made thick wine with it, this be because thick wine fermentation based on saccharification, alcoholic fermentation is auxilliary, and fermentation mostly for a saccharification of many bacterial strains, give birth to the alcohol type of going forward side by side.Time is all short than other fermented wine, and under the temperature suitable condition (30～35 ℃), 4～7 days finish.If select black rice for use, because the influence of this layer kind skin, saccharification is got up comparatively difficult.Moreover directly boiling fermentation rings owing to plant figure for shadow-play, and the low alcoholic fermentation of not only saccharification degree is relatively poor and cause wine juice crushing juice rate low, outside the weak flavor.What is more important, this kind fermentation can make peculiar nutrition of black rice and medicinal ingredients concentrate micro-Mn, Zn, Fe, Cu etc., vitamin B complex and vitamins C contained in the kind skin that distributes, amino acid, robust fibre, albumen, fat etc., owing to edible fungus fermented consumption reduces, moreover, black glutinous in contained pigment very easily be degraded by microorganisms, finally cause deceiving in the fermented drink glutinous peculiar color and luster and change, and the black glutinous characteristic of forfeiture.
Purpose of the present invention will overcome above-mentioned difficulties exactly, is the production technique of the thick wine of main raw material processing and fabricating and develop a kind of to deceive glutinous, makes it accomplish both to keep black glutinous peculiar nutritional medicinal value and peculiar flavour, again the sense of taste of the thick wine of lost system.Its manufacture craft is: the black glutinous rice after will selecting is through thresher, gently grind for twice, take off its kind skin gained outward appearance near white smart glutinous through immersion, boiling, cool off, soak pouring, mix song, (or cylinder) mesophilic digestion of going into the pond, add water, stir, go into jar (or cylinder) low temperature fermentation, pulverizing, squeeze and filter, cross colloidal mill, sterilization stop fermenting wine liquid A.The black rice kind skin of taking off is pulverized after deliberation, crosses 80 mesh sieves and adds water retting, filtration, adds auxiliary material agar in the filtrate, sodium alginate, and heating fusion after-filtration, filtrate gets lixiviate treatment solution B through milling treatment of colloid again.AB two liquid mix its volume ratio under 50～60 ℃ of conditions be 3: 1, enter clarifixator after the mixing and handled in 20 minutes, and bottling then, sterilization, packing is dispatched from the factory after the assay was approved.
The present invention is because before the black glutinous fermentation, to deceive glutinous kind of skin in advance handles through twice decortication, the kind skin of materials such as rich in mineral substances, trace element, VITAMIN, amino acid, robust fibre and natural pigment take off, through lixiviate, be added into auxiliary material and handle, after fermentation stops, add again in the wine liquid, kept the peculiar nutrition medicinal ingredients of black rice.Moreover adding blending liquid step has been arranged in the production technique, so just can in wine liquid, add the calcareous nutritive element of Denging, lacked the shortcoming of calcareous and other nutritive elements than other food crop, can form the nurient enhanced type series product again to remedy meter class.
The present invention and traditional technology difference have adopted black glutinous twice decortication, and single flora, secondary continuously ferment and blend into wine technology.Got rid of like this owing to plant the interference of skin factor affecting saccharifying.In addition, for the first time semisolid fermentation wine near ripe after, in time adding water stirs, both can reach that containment microorganism continued growth is aging to produce the disadvantageous effect to wine body colour pool sense of taste that spore etc. brings, realize again the fracture of mycelia is stimulated, thereby make the germinating of mycelia secondary, make the saccharifying enzyme secretory volume keep certain level, further deepen and constitute the saccharification degree.Simultaneously, because the adding secondary of water belongs to liquid fermenting, the later stage ethanol fermentation is strengthened.Because be controlled under the lower temperature conditions and fermentor tank in the molten amount of oxygen can control, acidifying of wine liquid and ethanol growing amount have all been realized control, thereby have played the effect that control improves thick wine taste.These characteristics have overcome processing condition and have been difficult to control, the big drawback of mass discrepancy between batch than traditional semisolid fermentation technology.
Adopt the present invention to make thick wine, craft science, simple and clear, reliable.Constant product quality all can be produced remarkable in economical benefits throughout the year.The thick wine of the final gained of the present invention not only has the peculiar nutritional medicinal value of black rice, but also has kept the peculiar taste of traditional thick wine.Products obtained therefrom, color and luster are purple brown, homogeneous thickness aromatic flavour, sour and sweet palatability, and be nutritious, the wine is mellow and, an amount of normal drink is good for one's health.
Below by embodiment the present invention is elaborated.
1, select materials, peel:
Select the amylopection content height, protein content is moderate, particle is neat, black glutinous rice full, that be as good as rice and impurity is a raw material, through thresher, grind for light twice and to take off its kind skin, outward appearance near the smart glutinous rice of white.Smart glutinous and kind of skin were than about 9: 1, and both packing are standby.
2, washing, dipping:
The rice water of sloughing kind of skin gently washed in a pan once removes dust, put into the pond then with water retting 8～12 hours, 20～40 ℃ of water temperatures, absorb water to rice with light finger frustrate be broken till, soak Mi Shui and stay stand-by.
3, boiling cooling:
Pick up impregnated rice and put into food steamer, logical steam cooker 30～40 minutes, with thoroughly well cooked but not mushy, no half-cooked rice is advisable.Steam to finish, pour cleaning the mixing in the Quchi of bacterium of going out into, make it reduce to 35～40 ℃ rapidly with aseptic cold wind
4, mix song, soak pouring:
Add the distiller's yeast be ground into fine powder to reducing to 35 ℃ of glutinous rice, middle add-on be before not soaking the rice amount 2%, stir then, add simultaneously to boil and reduce to 35 ℃ meter water logging of soaking and drench.Stirring is soaked to drench the grain of rice is all scattered to granular, and the sam of grain grain is advisable.Soak the trickle amount with wet and not stream be advisable.
5, go into cylinder (or pond) mesophilic digestion:
The glutinous rice that has connect kind is gone into cylinder (or pond) seal heat-preservation fermentation.25～36 ℃ of temperature, 48～72 hours time is between PH2～7.The stacking of going into the cylinder material should be beneficial to mycelial growth and early stage aerobic fermentation promptly: ventilation cooling passage in many places should be set.With fermentation till have fragrant strong wine liquid to leach.
6, adding water stirs:
After mesophilic digestion finishes, add water and be stirred to pasty state, but should not be advisable so that the grain of rice is broken, amount of water is 2 times of wet material volume.Institute's water is cooled to 25 ℃ and soaks Mi Shui for boiling.
7, go into jar (or cylinder) low temperature fermentation:
The fermented product that stirs is gone into jar or gone into the cylinder fermentation: 10～25 ℃ of temperature, 24～48 hours time.If early stage, the saccharification degree should improve 5 ℃ of leavening temperatures inadequately, and stirred once every two hours, improving the molten amount of oxygen, and proper extension fermentation time 12 hours.Ferment to the mash sour and sweet palatability, the wine is mellow and till
8, pulverize squeeze and filter:
Fermented liquid after fermentation finished to broken rice, is squeezed into mash the pressure filter squeeze and filter through high-speed stirring then.Squeezing requires speed fast, and filtrate is clear, and filter residue will be done.
9, grind, sterilize:
Above-mentioned filtrate is ground through colloidal mill again, milky colloidal solution.At this moment the granular size in the milky colloidal solution should be at 2～10 micrometer ranges.And then through 100 ℃ of sterilizations 15 minutes, to stop fermentation.Get wine liquid A, stand for standby use.
10, the preparation of black rice kind skin vat liquor:
The black glutinous kind skin of taking off is crossed 80 mesh sieves through pulverizing, and uses the water retting extracting.Add-on is 20 times of kind of skin, 70～80 ℃ of temperature, and 10～12 hours time, to filter then, above-mentioned filtrate adds auxiliary material agar and sodium alginate, and 80～100 ℃ of insulations 1 hour, add-on was respectively 0.04～0.4%, 0.4～2% of vat liquor.Treat to refilter after auxiliary material dissolves fully.Filtrate gets lixiviate treatment solution B through the colloidal mill milled processed.
11, blend, bottle, sterilize:
Emulsus wine liquid A is mixed 50～60 ℃ of volume ratio A: B=3 of mixing temperature: 1 with lixiviate treatment solution B.Mixing finishes entered the clarifixator homogeneous 20 minutes.By aseptic technique technical process bottling, then routinely sterilize again by tyndallization for deployed wine liquid.Promptly heated 1 hour under 80 ℃ of conditions, then place 20～25 ℃, be incubated 24 hours, 80 ℃ of heating 1 hour, so operate continuously was more than three times again.Conditions being possessed also can adopt 115.5 ℃ of autoclavings, 1.7 kilograms per centimeter
2, 20 minutes.
12, package test is dispatched from the factory:
Get product through the aforesaid operations step.Finished product needs through sense organ, physics and chemistry, and the microbiological indicator check sees if there is flocks, becomes sour, foreign matter and demixing phenomenon occur, and whether meet enterprise's specified standards.If above-mentioned equal no problem can be packed and dispatch from the factory.
Claims (3)
1, a kind of production technique of making black rice thick wine, be through select materials, peel, wash, dipping, boiling, cool off, mix song, soak pouring, go into the cylinder fermentation, step is blent, sterilizes, is bottled in pulverizing, squeeze and filter, grinding, lixiviate, it is characterized in that,
A, the black glutinous rice that peach is chosen gently grind through twice, take off its kind skin, the gained outward appearance near the smart glutinous rice of white through immersion, boiling, cool off, soak pouring, mix song, enter jar fermenter, temperature is at 25～36 ℃, semi-solid aerobic fermentation 48～72 hours, add sterilized water then and be stirred to pasty state, enter fermentor tank, temperature was 10～25 ℃, PH:2～7, liquid fermenting 24～48 hours, mashed prod after will fermenting again is through smashing, squeeze, filter, cross colloidal mill, sterilization, termination fermentation, get emulsus wine liquid A
B, with the black rice kind skin taken off through pulverizing, cross 80 mesh sieves, add 20 times in water, flooded 10～12 hours at 70～80 ℃, filter then, add auxiliary material in the filtrate at 80～100 ℃ of insulation dissolvings 1 hour, dissolving after-filtration, filtrate is through the colloidal mill milled processed, get lixiviate treatment solution B, above A, B two liquid are 50～60 ℃ of mixing, and the tool volume ratio is A: B3: 1, entered the clarifixator homogeneous after the mixing 20 minutes, the purple brown color wine liquid of gained.
2, technique for producing black rice thick wine according to claim 1, it is characterized in that soaking described in a water that drenches smart glutinous rice and be the water of reducing to 35 ℃ after soaking meter and boiling, grain distiller amount is 2% of a charging capacity, amount of water when adding sterilized water and being stirred to pasty state is 2 times of fermented product original volume, added water be soaked rice and boil after reduce to 25 ℃ water.
3, technique for producing black rice thick wine according to claim 1 is characterized in that adding auxiliary material in the filtrate described in the b is agar and sodium alginate, and add-on is respectively 0.04～0.4%, 0.4～2% of filtrate.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92115312 CN1073206A (en) | 1992-12-31 | 1992-12-31 | Production process of black rice thick wine |
| CN 93120961 CN1090323A (en) | 1992-12-31 | 1993-12-17 | Black rice thick wine and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92115312 CN1073206A (en) | 1992-12-31 | 1992-12-31 | Production process of black rice thick wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1073206A true CN1073206A (en) | 1993-06-16 |
Family
ID=4947338
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92115312 Pending CN1073206A (en) | 1992-12-31 | 1992-12-31 | Production process of black rice thick wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1073206A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038849C (en) * | 1994-08-27 | 1998-06-24 | 王勇 | Method for preparation of clear thick wine |
| CN1062011C (en) * | 1995-12-01 | 2001-02-14 | 赵静安 | Black rice wine and its prodn |
| CN1069922C (en) * | 1996-06-24 | 2001-08-22 | 西北大学 | Semi-solid thick wine and production technology thereof |
| CN1075555C (en) * | 1996-06-04 | 2001-11-28 | 吴邦琮 | Se-enriched black polished glutinous rice liquor |
| CN101434896B (en) * | 2008-12-26 | 2012-04-18 | 黄盛合 | Black glutinous rice wine and production method thereof |
| CN103351973A (en) * | 2013-07-09 | 2013-10-16 | 陕西朱鹮黑米酒业有限公司 | Acid-proof color-protecting process method for black rice wine |
| CN104893925A (en) * | 2015-06-16 | 2015-09-09 | 于希萌 | Preparation method of rose wine oral liquid |
| CN108624443A (en) * | 2018-05-15 | 2018-10-09 | 陕西理工大学 | A kind of low wine degree yellow rice wine and its production method rich in anthocyanin |
| CN110684620A (en) * | 2019-11-13 | 2020-01-14 | 江西省农业科学院 | Method for preparing white spirit |
| CN112553027A (en) * | 2020-12-04 | 2021-03-26 | 西安大业食品有限公司 | Thick wine and preparation method thereof |
-
1992
- 1992-12-31 CN CN 92115312 patent/CN1073206A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038849C (en) * | 1994-08-27 | 1998-06-24 | 王勇 | Method for preparation of clear thick wine |
| CN1062011C (en) * | 1995-12-01 | 2001-02-14 | 赵静安 | Black rice wine and its prodn |
| CN1075555C (en) * | 1996-06-04 | 2001-11-28 | 吴邦琮 | Se-enriched black polished glutinous rice liquor |
| CN1069922C (en) * | 1996-06-24 | 2001-08-22 | 西北大学 | Semi-solid thick wine and production technology thereof |
| CN101434896B (en) * | 2008-12-26 | 2012-04-18 | 黄盛合 | Black glutinous rice wine and production method thereof |
| CN103351973A (en) * | 2013-07-09 | 2013-10-16 | 陕西朱鹮黑米酒业有限公司 | Acid-proof color-protecting process method for black rice wine |
| CN103351973B (en) * | 2013-07-09 | 2016-06-01 | 陕西朱鹮黑米酒业有限公司 | A kind of black rice wine anti-acid color preservation technology method |
| CN104893925A (en) * | 2015-06-16 | 2015-09-09 | 于希萌 | Preparation method of rose wine oral liquid |
| CN104893925B (en) * | 2015-06-16 | 2017-01-11 | 张馨月 | Preparation method of rose wine oral liquid |
| CN108624443A (en) * | 2018-05-15 | 2018-10-09 | 陕西理工大学 | A kind of low wine degree yellow rice wine and its production method rich in anthocyanin |
| CN110684620A (en) * | 2019-11-13 | 2020-01-14 | 江西省农业科学院 | Method for preparing white spirit |
| CN112553027A (en) * | 2020-12-04 | 2021-03-26 | 西安大业食品有限公司 | Thick wine and preparation method thereof |
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