CN107446760A - A kind of draft distiller's yeast rice wine and preparation method thereof - Google Patents

A kind of draft distiller's yeast rice wine and preparation method thereof Download PDF

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Publication number
CN107446760A
CN107446760A CN201710913275.8A CN201710913275A CN107446760A CN 107446760 A CN107446760 A CN 107446760A CN 201710913275 A CN201710913275 A CN 201710913275A CN 107446760 A CN107446760 A CN 107446760A
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rice
distiller
draft
yeast
wine
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CN107446760B (en
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李国元
文光保
李国章
侯天江
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In Leishan County Miao Song Herb Wine Co Ltd
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In Leishan County Miao Song Herb Wine Co Ltd
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention discloses a kind of draft distiller's yeast rice wine and preparation method thereof, described draft distiller's yeast rice wine is by following raw material:Rice, japonica rice glutinous rice, millet, little rice bran and draft distiller's yeast.The draft distiller's yeast rice wine of the present invention is due to the addition of japonica rice glutinous rice, it can play a part of removing carcinogen nitrite, great good cancer-preventing health effect, the addition of little rice bran, significantly reduce the adhesion between the grain of rice, ferment effect is improved, and the bitter effect of addition rice chaff will not be brought, the rice wine prepared using the preparation method of the present invention has preferable fragrant and sweet taste.

Description

A kind of draft distiller's yeast rice wine and preparation method thereof
Technical field
The invention belongs to rice wine technical field, specifically, is related to a kind of draft distiller's yeast rice wine and preparation method thereof.
Background technology
Rice wine, fermented glutinous rice, sweet wine are called, primary raw material is glutinous rice, so being also glutinous rice wine.In the north, it is generally referred to as fermented glutinous rice " rice wine " or " sweet wine ".A kind of one kind for forming of upper wine ferment (special microbial starter) fermentation is mixed with the glutinous rice (glutinous rice) cooked Sweet rice wine.Its fermentation technique is simple, and taste is fragrant and sweet pure and sweet, and spirituosity amount is extremely low, therefore very popular.China is with high-quality Rough glutinous rice is made wine, existing more than thousand long history, and rice wine has turned into the daily drunk beverage of farmers', and modern rice wine uses more Factorial praluction.
Rice wine contains ten several amino acids, wherein it is that human body can not synthesize and required to have eight kinds, relies in every liter of rice wine The content of propylhomoserin is higher by several times than grape wine and beer, and this is more rare in other nutrition drinks, therefore people are called " liquid Body cake ".The traditional fermentation of Miao ethnic group's rice wine uses draft distiller's yeast, and raw material is typically single rice, also has addition once in a while a bit Glutinous rice, but be all the very arbitrarily ratio do not fixed and variety selection, and think to add some glutinous rice just for the sake of increase Fragrance.
Glutinous rice wine sweetness is fragrant and mellow, the secretion for the gland that can stimulate digestion, increases appetite, helps digest, the cold qi-restoratives of temperature, solution of refreshing oneself It is weary, quench one's thirst relieve summer heat, stimulate circulation, moisturizing and other effects, its nutritional ingredient is easier to absorption of human body.Glutinous rice wine optimum range is very Extensively, it is drinkable throughout the year, especially in summer because temperature is high, Miyi fermentation, even more family's brewing material of thirst-quenching summer-heat relieving, it is deep by The elderly and children's likes.
CN106867783A discloses a kind of brewing process of rice wine, and the present invention relates to a kind of brewing process of rice wine, its technique Step is:By herbaceous material:Pilose gerbera herb, wooden indigo plant in Hebei, betula luminifera leaf, digua fig stem and leaf, March steep leaf, coffee senna leaf, flaccid knotweed herb, Ground low bank between fields, sweet tea rattan, yellow hair kiwi fruit leaf, white hair kiwi fruit leaf, deep fragrant, southern candelilla leaf, Walnut Leaves and rice bran, sticky rice powder and wheat bran The draft distiller's yeast that mixed fermentation obtains be added to it is soaking, cook and cool down after rice in mix thoroughly;Then draft wine will be mixed thoroughly Bent rice is saccharified, fermented, distillation, completes to brewage.The rice wine sweet taste deficiency of the invention, the healthcare function in terms of anti-cancer is not Foot, in addition, rice grain adhesion, causes ferment effect undesirable.
For problem above, spy proposes the present invention.
The content of the invention
It is of the invention the invention provides a kind of draft distiller's yeast rice wine in order to solve problem above existing for prior art Rice wine has the function that to remove carcinogen nitrite, has good cancer-preventing health effect, the addition of little rice bran, significantly subtract Adhesion between the weak grain of rice, improves ferment effect, will not produce the taste of bitterness.
The first object of the present invention provides a kind of draft distiller's yeast rice wine.
Described draft distiller's yeast rice wine is by following raw material:Rice, japonica rice glutinous rice, millet, little rice bran and draft distiller's yeast.
Japonica rice is a kind of rice, and japonica rice needs the sunshine-duration short, but growth period is grown, relatively more cold-resistant, rice matter viscosity By force, the short circle of the grain of rice, protein content is higher, features good taste, and the present invention invents addition japonica rice glutinous rice through overtesting can improve nitrous The clearance of hydrochlorate, there is fabulous cancer-preventing health effect.
Further, described draft distiller's yeast rice wine includes the following raw material according to parts by weight:Rice 57-65 parts by weight, round-grained rice Rice glutinous rice 12-18 parts by weight, millet 3-6 parts by weight, little rice bran 6-8 parts by weight, draft distiller's yeast 2-3 parts by weight.
Further, described draft distiller's yeast rice wine includes the following raw material according to parts by weight:The parts by weight of rice 60, japonica rice are glutinous 15 parts by weight of rice, the parts by weight of millet 4, the parts by weight of little rice bran 7, the parts by weight of draft distiller's yeast 2.5.
Heretofore described draft distiller's yeast is prepared using the raw material of prior art, referring to patent The formula of embodiment 1 is prepared in CN106867783A.
The preparation method of the draft distiller's yeast of the present invention is as follows:
The first step:Gather various herbaceous plant according to above-mentioned formula, then clean, separately dry, moisture requirement 15% with Under;
Second step:The herbaceous plant dried is crushed to below 1mm with pulverizer;
3rd step:Weight calculation is weighed according to formula;
4th step:The herbaceous plant crushed material measured is mixed with wheat bran, ground rice, koji, adds the tail wine of distillation rice wine Water stirs, and the alcoholic strength of tail wine is 15%-18%, controls moisture 60%;
5th step:The mixing wet feed to stir is put on tub and shakeout, drop cloth, allows it to ferment, temperature control is in 25- 30 DEG C, humid control is between 55-75%, fermentation time 5-6 days;
6th step:Drying room drying is moved on to, 30-45 DEG C of drying room temperature general control, must not exceed 50 DEG C;
7th step:Sealing, packaging and storage.
The second object of the present invention provides a kind of preparation method of draft distiller's yeast rice wine recited above, described preparation Method comprises the following steps:
(1) weigh:According to the weight weighing of above-mentioned each component, separately put, it is standby;
(2) rice weighed, japonica rice glutinous rice, millet and little rice bran are soaked in water, then boiling, spreading for cooling, obtained cool Rice;
(3) mixed song:By load weighted draft distiller's yeast uniform stirring into cool rice;
(4) it is saccharified and ferments:The rice to stir is put and is saccharified and is fermented in cylinder;
(5) distill:The fermented glutinous rice fermented is put into wooden rice steamer and distilled;
(6) sealing ageing:The rice wine distilled is sealed and deposited, is aged and is accelerated the ripening;
(7) hybrid modulation:The rice wine that will be aged, hybrid modulation is into the different number of degrees as desired;
(8) bottle, case:The rice wine modulated is bottled and cased, storage is for sale.
Further, immersion 10-14 hours in step (2), preferably 12 hours, soaked using mountain spring water.
Further, rice, japonica rice glutinous rice, millet and little rice bran is are put into rice steamer by the boiling in step (2), with steaming Decatize 1.5-2 hours.
Further, the spreading for cooling of step (2) is puts steamed rice in cemented platform, and temperature drops to 28-32 DEG C, excellent Select 30 DEG C.
Further, saccharification and fermentation are carried out simultaneously in step (4), humidity 65-75%, and temperature is 30-35 DEG C, when Between be 18-22 days, preferably 20 days.
Further, the head wine 1% in step (5) in still-process removes, and the tail wine list less than less than 40 degree is solely deposited, Distill out and use moderate heat or small fire distillation instead after drinking.
Further, the rice wine distilled out in step (6) is more than 50 degree.
The draft distiller's yeast preparation method of the present invention is simple, and the rice wine of preparation has preferable fragrant and sweet taste.
Beneficial effects of the present invention are as follows:The draft distiller's yeast rice wine of the present invention can be played due to the addition of japonica rice glutinous rice The effect of carcinogen nitrite is removed, great good cancer-preventing health effect, the addition of little rice bran, significantly reduces rice Adhesion between grain, improves ferment effect, and will not bring the bitter effect of addition rice chaff, draft wine of the invention Bent rice wine has preferable fragrant and sweet taste.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below Detailed description.Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Base Embodiment in the present invention, those of ordinary skill in the art are resulting on the premise of creative work is not made to be owned Other embodiment, belong to the scope that the present invention is protected.
The draft distiller's yeast of the present invention is prepared using the formula of prior art, referring in patent CN106867783A The formula of embodiment 1 is prepared, and the preparation method of draft distiller's yeast of the invention is as follows:
The first step:Herbaceous plant gathers, and then cleans, separately dries, moisture requirement is below 15%;
Second step:The herbaceous plant dried is crushed to below 1mm with pulverizer;
3rd step:Weight calculation is weighed according to formula;
4th step:The herbaceous plant crushed material measured is mixed with wheat bran, ground rice, koji, adds the tail wine of distillation rice wine Water stirs, and the alcoholic strength of tail wine is 15%-18%, controls moisture 60%;
5th step:The mixing wet feed to stir is put on tub and shakeout, drop cloth, allows it to ferment, temperature control is in 25- 30 DEG C, humid control is between 55-75%, fermentation time 5-6 days;
6th step:Drying room drying is moved on to, 30-45 DEG C of drying room temperature general control, must not exceed 50 DEG C;
7th step:Sealing, packaging and storage.
Embodiment 1
Draft distiller's yeast rice wine includes the following raw material according to parts by weight:The parts by weight of rice 57, the parts by weight of japonica rice glutinous rice 12, millet 3 parts by weight, the parts by weight of little rice bran 6, the parts by weight of draft distiller's yeast 2.
The preparation method of draft distiller's yeast rice wine, comprises the following steps:
(1) weigh:According to the weight weighing of above-mentioned each component, separately put, it is standby;
(2) rice weighed, japonica rice glutinous rice, millet and little rice bran are soaked 10 hours using mountain spring water, are then placed in In rice steamer, with steamed 1.5 hours, steamed rice is put in cemented platform, temperature drops to 28 DEG C, obtains cool rice;
(3) mixed song:By load weighted draft distiller's yeast uniform stirring into cool rice;
(4) it is saccharified and ferments:The rice to stir is put and is saccharified and is fermented in cylinder, is saccharified and is fermented while enter OK, humidity 65%, temperature are 30 DEG C, and the time is 18 days;
(5) distill:The fermented glutinous rice fermented is put into wooden rice steamer and distilled, the head wine 1% in still-process, which removes, not to be had to, and is less than Solely storage goes out to use instead moderate heat or small fire distillation after drinking to recycle, during distillation for less than 40 degree of tail wine list;
(6) sealing ageing:The rice wine that will be distilled, wherein the rice wine distilled out is more than 50 degree.Sealing storage, is carried out old Change and accelerate the ripening;
(7) hybrid modulation:The rice wine that will be aged, hybrid modulation is into the different number of degrees as desired;
(8) bottle, case:The rice wine modulated is bottled and cased, storage is for sale.
Embodiment 2
Described draft distiller's yeast rice wine includes the following raw material according to parts by weight:The parts by weight of rice 60, the weight of japonica rice glutinous rice 15 Part, the parts by weight of millet 4, the parts by weight of little rice bran 7, the parts by weight of draft distiller's yeast 2.5.
The preparation method of draft distiller's yeast rice wine, comprises the following steps:
(1) weigh:According to the weight weighing of above-mentioned each component, separately put, it is standby;
(2) rice weighed, japonica rice glutinous rice, millet and little rice bran are soaked 12 hours using mountain spring water, are then placed in In rice steamer, with steamed 1.7 hours, steamed rice is put in cemented platform, temperature drops to 30 DEG C, obtains cool rice;
(3) mixed song:By load weighted draft distiller's yeast uniform stirring into cool rice;
(4) it is saccharified and ferments:The rice to stir is put and is saccharified and is fermented in cylinder, is saccharified and is fermented while enter OK, humidity 70%, temperature are 33 DEG C, and the time is 20 days;
(5) distill:The fermented glutinous rice fermented is put into wooden rice steamer and distilled, the head wine 1% in still-process, which removes, not to be had to, and is less than Solely storage goes out to use instead moderate heat or small fire distillation after drinking to recycle, during distillation for less than 40 degree of tail wine list;
(6) sealing ageing:The rice wine that will be distilled, wherein the rice wine distilled out is more than 50 degree.Sealing storage, is carried out old Change and accelerate the ripening;
(7) hybrid modulation:The rice wine that will be aged, hybrid modulation is into the different number of degrees as desired;
(8) bottle, case:The rice wine modulated is bottled and cased, storage is for sale.
Embodiment 3
Draft distiller's yeast rice wine includes the following raw material according to parts by weight:The parts by weight of rice 65, the parts by weight of japonica rice glutinous rice 18, millet 6 parts by weight, the parts by weight of little rice bran 8, the parts by weight of draft distiller's yeast 3.
The preparation method of draft distiller's yeast rice wine, comprises the following steps:
(1) weigh:According to the weight weighing of above-mentioned each component, separately put, it is standby;
(2) rice weighed, japonica rice glutinous rice, millet and little rice bran are soaked 14 hours using mountain spring water, are then placed in In rice steamer, with steamed 2 hours, steamed rice is put in cemented platform, temperature drops to 32 DEG C, obtains cool rice;
(3) mixed song:By load weighted draft distiller's yeast uniform stirring into cool rice;
(4) it is saccharified and ferments:The rice to stir is put and is saccharified and is fermented in cylinder, is saccharified and is fermented while enter OK, humidity 75%, temperature are 35 DEG C, and the time is 22 days;
(5) distill:The fermented glutinous rice fermented is put into wooden rice steamer and distilled, the head wine 1% in still-process, which removes, not to be had to, and is less than Solely storage goes out to use instead moderate heat or small fire distillation after drinking to recycle, during distillation for less than 40 degree of tail wine list;
(6) sealing ageing:The rice wine that will be distilled, wherein the rice wine distilled out is more than 50 degree.Sealing storage, is carried out old Change and accelerate the ripening;
(7) hybrid modulation:The rice wine that will be aged, hybrid modulation is into the different number of degrees as desired;
(8) bottle, case:The rice wine modulated is bottled and cased, storage is for sale.
Test example 1
(1) measure of nitrite clearance rate
Laboratory sample 1:Draft distiller's yeast rice wine prepared by embodiment 1;
Laboratory sample 2:Draft distiller's yeast rice wine prepared by embodiment 2;
Laboratory sample 3:Draft distiller's yeast rice wine prepared by embodiment 3;
Control sample 1:It is identical with draft distiller's yeast rice wine prepared by embodiment 2, difference, japonica rice glutinous rice is not added.
Control sample 2:Rice wine prepared by the method according to CN106867783A embodiments 1.
This test example uses p-aminobenzene sulfonic acid-hydrochloride naphthodiamide AAS, and 60min is acted on nitrite, Observation experiment sample 1, laboratory sample 2, laboratory sample 3, control sample 1 and control sample 2 to the Scavenging activity of nitrite, By clearance rate such as table 1 is calculated:
Table 1
As it can be seen from table 1 the draft distiller's yeast rice wine of the present invention has the function that preferably to remove sulphite, nitrous acid Salt have the function that it is carcinogenic, therefore the present invention the great good cancer-preventing health effect of draft distiller's yeast rice wine.
(2) influence of the japonica rice glutinous rice of different content to nitrite clearance
Draft distiller's yeast rice wine is prepared using the component and method of the draft distiller's yeast rice wine of embodiment 2, difference, only changed The content of japonica rice glutinous rice, the results are shown in Table 2:
Table 2
Japonica rice glutinous rice content (parts by weight) The clearance rate (100%) of nitrite
8 37.5
10 51.4
12 83.1
15 84.9
18 82.4
20 53.6
22 41.2
Different with the content of japonica rice glutinous rice as can be seen from Table 2, the clearance rate of nitrite varies widely, this hair A person of good sense has found that the content of japonica rice glutinous rice can be with more removal nitrite in 12-18 parts by weight by substantial amounts of experiment.
Test example 2
Laboratory sample 1:Draft distiller's yeast rice wine prepared by embodiment 1;
Laboratory sample 2:Draft distiller's yeast rice wine prepared by embodiment 2;
Laboratory sample 3:Draft distiller's yeast rice wine prepared by embodiment 3;
Control sample 1:Identical with draft distiller's yeast rice wine prepared by embodiment 2, difference is not add little rice bran;
Control sample 2:Identical with draft distiller's yeast rice wine prepared by embodiment 2, difference changes little rice bran into rice chaff;
Control sample 3:Rice wine prepared by the method according to CN106867783A embodiments 1.
Rice wine performance prepared by above method is as follows:
According to Q/CMTWOO1S-2010《Glutinous rice wine》Company standard, organoleptic indicator are as follows:
Table 3
By observation it can be seen that laboratory sample 1-3 is the phenomenon for occurring grain of rice adhesion, and control sample 1-3 goes out The phenomenon of grain of rice adhesion is showed, illustrating that addition little rice bran has preferably prevents the phenomenon of grain of rice adhesion from occurring.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.

Claims (10)

1. a kind of draft distiller's yeast rice wine, it is characterised in that described draft distiller's yeast rice wine is by following raw material:Rice, japonica rice glutinous rice, Millet, little rice bran and draft distiller's yeast.
2. a kind of draft distiller's yeast rice wine according to claim 1, it is characterised in that described draft distiller's yeast rice wine is according to weight Amount part includes the following raw material:Rice 57-65 parts by weight, japonica rice glutinous rice 12-18 parts by weight, millet 3-6 parts by weight, little rice bran 6-8 Parts by weight, draft distiller's yeast 2-3 parts by weight.
3. a kind of draft distiller's yeast rice wine according to claim 1, it is characterised in that described draft distiller's yeast rice wine is according to weight Amount part includes the following raw material:The parts by weight of rice 60, the parts by weight of japonica rice glutinous rice 15, the parts by weight of millet 4, the parts by weight of little rice bran 7, draft The parts by weight of distiller's yeast 2.5.
A kind of 4. preparation method of the draft distiller's yeast rice wine described in claim 1-3 any one, it is characterised in that described system Preparation Method comprises the following steps:
(1) weigh:According to the weight weighing of above-mentioned each component, separately put, it is standby;
(2) rice weighed, japonica rice glutinous rice, millet and little rice bran are soaked in water, then boiling, spreading for cooling, obtain cool rice;
(3) mixed song:By load weighted draft distiller's yeast uniform stirring into cool rice;
(4) it is saccharified and ferments:The rice to stir is put and is saccharified and is fermented in cylinder;
(5) distill:The fermented glutinous rice fermented is put into wooden rice steamer and distilled;
(6) sealing ageing:The rice wine distilled is sealed and deposited, is aged and is accelerated the ripening;
(7) hybrid modulation:The rice wine that will be aged, hybrid modulation is into the different number of degrees as desired;
(8) bottle, case:The rice wine modulated is bottled and cased, storage is for sale.
5. the preparation method of a kind of draft distiller's yeast rice wine according to claim 4, it is characterised in that soaked in step (2) 10-14 hours, preferably 12 hours, soaked using mountain spring water.
A kind of 6. preparation method of draft distiller's yeast rice wine according to claim 4, it is characterised in that the steaming in step (2) Boil as rice, japonica rice glutinous rice, millet and little rice bran are put into rice steamer, with steamed 1.5-2 hours.
A kind of 7. preparation method of draft distiller's yeast rice wine according to claim 4, it is characterised in that the spreading for cooling of step (2) For steamed rice is put in cemented platform, temperature drops to 28-32 DEG C, preferably 30 DEG C.
8. the preparation method of a kind of draft distiller's yeast rice wine according to claim 4, it is characterised in that be saccharified in step (4) Carried out simultaneously with fermentation, humidity 65-75%, temperature is 30-35 DEG C, and the time is 18-22 days, preferably 20 days.
9. the preparation method of a kind of draft distiller's yeast rice wine according to claim 4, it is characterised in that distilled in step (5) During head wine 1% remove, the tail wine list less than less than 40 degree is solely deposited, distill out use instead after drinking moderate heat or small fire distillation.
10. the preparation method of a kind of draft distiller's yeast rice wine according to claim 4, it is characterised in that distilled in step (6) The rice wine gone out is more than 50 degree.
CN201710913275.8A 2017-09-29 2017-09-29 Herbal distiller's yeast rice wine and preparation method thereof Active CN107446760B (en)

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CN106479811A (en) * 2016-11-10 2017-03-08 安徽师范大学 A kind of brew method of hydromel
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CN106883965A (en) * 2017-03-28 2017-06-23 雷山县里顺五行本草有限公司 A kind of draft distiller's yeast and its preparation technology

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