CN107446760B - Herbal distiller's yeast rice wine and preparation method thereof - Google Patents
Herbal distiller's yeast rice wine and preparation method thereof Download PDFInfo
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- 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
Abstract
The invention discloses a herbal distiller's yeast rice wine and a preparation method thereof, wherein the herbal distiller's yeast rice wine is prepared from the following raw materials: rice, polished round-grained rice, sticky rice, millet bran and herbal distiller's yeast. The herbal distiller's yeast rice wine has the function of removing the nitrite which is a carcinogen due to the addition of the japonica rice and the glutinous rice, has good cancer prevention and health care effects, greatly weakens the adhesion among rice grains due to the addition of millet bran, improves the fermentation effect, does not bring the bitter effect of adding the millet bran, and has better sweet taste.
Description
Technical Field
The invention belongs to the technical field of rice wine, and particularly relates to herbal distiller's yeast rice wine and a preparation method thereof.
Background
The rice wine is called fermented glutinous rice and sweet wine, and the main raw material is glutinous rice, so it is called glutinous rice wine. The fermented glutinous rice is generally called as rice wine or sweet wine in the north. A sweet rice wine is prepared by mixing steamed glutinous rice with wine (a special microorganism yeast) and fermenting. The brewing process is simple, the taste is fragrant, sweet and mellow, and the alcohol content is extremely low, so the wine is deeply loved by people. China uses high-quality coarse glutinous rice for brewing wine, the long history of over one thousand years is available, rice wine becomes a daily drink for peasants, and modern rice wine is produced industrially.
Rice wine contains more than ten kinds of amino acids, eight of which are necessary and cannot be synthesized by human body, and the content of lysine in each liter of rice wine is several times higher than that of wine and beer, which is rare in other nutritional wines, so that the rice wine is called as 'liquid cake'. Traditional brewing of Miao rice wine adopts herbal distiller's yeast, the raw material is usually single rice, occasionally some glutinous rice is added, but all the raw materials are quite random, fixed proportion and variety selection are not available, and the addition of some glutinous rice is considered only to increase fragrance.
The glutinous rice wine is sweet and mellow, can stimulate secretion of digestive glands, increase appetite, help digestion, warm cold, tonify deficiency, refresh mind, relieve fatigue, quench thirst, relieve summer heat, promote blood circulation, moisten skin and the like, and has the effects of easily absorbing nutrient components by a human body. The glutinous rice wine has a wide suitable range, can be drunk all the year round, is easy to ferment in summer due to high temperature, is a home brew for quenching thirst and relieving summer heat, and is popular among the old and children.
CN106867783A discloses a rice wine brewing process, and the invention relates to a rice wine brewing process, which comprises the following process steps: preparing herbal raw materials: adding herbal distiller's yeast obtained by mixing and fermenting herba Gerberae Piloselloidis, radix seu folium Cayratiae Heterophyllae, birch leaf, herba Pachyrhizi Erosi, folium Ilicis Purpureae, herba Caesalpiniae Japonicae, sweet vine, radix Actinidiae chinensis leaf, caulis et folium Gaultheriae Yunnanensis, folium Vaccinii Bracteati, folium Juglandis, testa oryzae, Oryza Glutinosa flour and testa Tritici into the cooked rice after soaking, steaming and cooling, and stirring; and saccharifying, fermenting and distilling the cooked rice with the uniformly mixed herbal distiller's yeast to finish brewing. The rice wine has insufficient sweet taste, insufficient health care function in the aspect of cancer prevention, and in addition, the rice grains are adhered, so that the fermentation effect is not ideal.
The invention is provided to solve the above problems.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the herbal distiller's yeast rice wine which has the function of removing carcinogenic substances, namely nitrite, and has good cancer prevention and health care effects.
The invention provides a herbal distiller's yeast rice wine.
The herbal distiller's yeast rice wine is prepared from the following raw materials: rice, polished round-grained rice, sticky rice, millet bran and herbal distiller's yeast.
The japonica rice is a variety of rice, the japonica rice needs short sunshine time, but has long growth period, is cold-resistant, has strong rice viscosity, short and round rice grains, higher protein content and good taste, and the removal rate of nitrite can be improved by adding the japonica rice through tests, so that the japonica rice has excellent cancer prevention and health care effects.
Further, the herbal distiller's yeast rice wine comprises the following raw materials in parts by weight: 57-65 parts of rice, 12-18 parts of japonica rice and glutinous rice, 3-6 parts of millet, 6-8 parts of millet bran and 2-3 parts of herbal distiller's yeast.
Further, the herbal distiller's yeast rice wine comprises the following raw materials in parts by weight: 60 parts of rice, 15 parts of japonica rice and sticky rice, 4 parts of millet, 7 parts of millet bran and 2.5 parts of herbal distiller yeast.
The herbal distiller's yeast in the invention is prepared by adopting the raw materials in the prior art, and is prepared by the formula of example 1 in patent CN 106867783A.
The preparation method of the herbal distiller's yeast of the invention is as follows:
the first step is as follows: collecting various herbaceous plants according to the formula, cleaning, and drying in the sun separately, wherein the water content is required to be below 15%;
the second step is that: crushing the dried herbaceous plants to below 1mm by a crusher;
the third step: weighing according to the formula;
the fourth step: mixing the measured herbal plant powder with wheat bran, rice flour and a starter, adding tail liquor of distilled rice wine, stirring, wherein the alcoholic strength of the tail liquor is 15% -18%, and controlling the water content to be 60%;
the fifth step: spreading the uniformly stirred mixed wet material on a wooden box, covering the wooden box with a cloth, and fermenting at 25-30 ℃ and 55-75% humidity for 5-6 days;
and a sixth step: transferring to a drying room for drying, wherein the temperature of the drying room is generally controlled to be 30-45 ℃ and is not more than 50 ℃;
the seventh step: sealing, packaging and warehousing.
The second object of the present invention provides a method for preparing the above herbal koji rice wine, comprising the steps of:
(1) weighing: weighing the components according to the weight of the components, and separately placing the components for later use;
(2) soaking the weighed rice, polished round-grained rice, sticky rice, millet and millet bran in water, then cooking and spreading for cooling to obtain cool rice;
(3) mixing yeast: uniformly stirring the weighed herbal distiller's yeast into the cold rice;
(4) saccharification and fermentation: putting the uniformly stirred rice into a jar for saccharification and fermentation;
(5) and (3) distillation: putting the fermented glutinous rice into a wooden steamer for distillation;
(6) sealing and aging: storing the distilled rice wine in a sealed manner, and aging and ripening;
(7) mixing and preparing: mixing the aged rice wine according to the requirement to prepare different degrees;
(8) bottling and boxing: bottling and boxing the prepared rice wine, and warehousing for sale.
Further, soaking in step (2) for 10-14 hours, preferably 12 hours, and soaking in spring water.
Further, the cooking in the step (2) is to put the rice, the japonica rice, the sticky rice, the millet and the millet bran into a steamer and steam for 1.5 to 2 hours.
Further, spreading and cooling in the step (2) is that the steamed rice is put on a mud platform, and the temperature is reduced to 28-32 ℃, preferably 30 ℃.
Further, in the step (4), saccharification and fermentation are carried out simultaneously, the humidity is 65-75%, the temperature is 30-35 ℃, and the time is 18-22 days, preferably 20 days.
Further, 1% of the first wine in the distillation process in the step (5) is removed, tail wine with the temperature lower than 40 ℃ is separately stored, and the wine is distilled by medium fire or small fire.
Further, the rice wine distilled in the step (6) is more than 50 degrees.
The preparation method of the herbal distiller's yeast is simple, and the prepared rice wine has good fragrant and sweet taste.
The invention has the following beneficial effects: the herbal distiller's yeast rice wine has the advantages that the function of removing carcinogenic substances nitrite can be achieved due to the addition of the japonica rice and the sticky rice, the cancer prevention health care effect is good, the adhesion among rice grains is greatly weakened due to the addition of the millet bran, the fermentation effect is improved, the bitter effect of the added millet bran is avoided, and the herbal distiller's yeast rice wine has good fragrant and sweet taste.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the embodiments described are only some embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The herbal distiller's yeast of the invention is prepared by adopting the formula of the prior art, which is shown in patent CN106867783A in example 1, and the preparation method of the herbal distiller's yeast of the invention is as follows:
the first step is as follows: collecting herbaceous plants, cleaning, and drying in the sun separately, wherein the water content is required to be below 15%;
the second step is that: crushing the dried herbaceous plants to below 1mm by a crusher;
the third step: weighing according to the formula;
the fourth step: mixing the measured herbal plant powder with wheat bran, rice flour and a starter, adding tail liquor of distilled rice wine, stirring, wherein the alcoholic strength of the tail liquor is 15% -18%, and controlling the water content to be 60%;
the fifth step: spreading the uniformly stirred mixed wet material on a wooden box, covering the wooden box with a cloth, and fermenting at 25-30 ℃ and 55-75% humidity for 5-6 days;
and a sixth step: transferring to a drying room for drying, wherein the temperature of the drying room is generally controlled to be 30-45 ℃ and is not more than 50 ℃;
the seventh step: sealing, packaging and warehousing.
Example 1
The herbal distiller's yeast rice wine comprises the following raw materials in parts by weight: 57 parts of rice, 12 parts of japonica rice and sticky rice, 3 parts of millet, 6 parts of millet bran and 2 parts of herbal distiller yeast.
The preparation method of the herbal distiller's yeast rice wine comprises the following steps:
(1) weighing: weighing the components according to the weight of the components, and separately placing the components for later use;
(2) soaking the weighed rice, polished round-grained rice, sticky rice, millet and millet bran in spring water for 10 hours, then putting the rice into a steamer, steaming the rice for 1.5 hours by using steam, putting the steamed rice on a cement platform, and reducing the temperature to 28 ℃ to obtain cool rice;
(3) mixing yeast: uniformly stirring the weighed herbal distiller's yeast into the cold rice;
(4) saccharification and fermentation: putting the uniformly stirred rice into a jar for saccharification and fermentation, wherein the saccharification and fermentation are carried out simultaneously, the humidity is 65%, the temperature is 30 ℃, and the time is 18 days;
(5) and (3) distillation: distilling fermented glutinous rice in a wooden steamer, removing 1% of first wine in the distillation process, storing tail wine below 40 deg.C for recycling, and distilling with medium fire or small fire after wine is obtained;
(6) sealing and aging: distilling the rice wine, wherein the distilled rice wine is more than 50 degrees. Sealing and storing, and aging and ripening;
(7) mixing and preparing: mixing the aged rice wine according to the requirement to prepare different degrees;
(8) bottling and boxing: bottling and boxing the prepared rice wine, and warehousing for sale.
Example 2
The herbal distiller's yeast rice wine comprises the following raw materials in parts by weight: 60 parts of rice, 15 parts of japonica rice and sticky rice, 4 parts of millet, 7 parts of millet bran and 2.5 parts of herbal distiller yeast.
The preparation method of the herbal distiller's yeast rice wine comprises the following steps:
(1) weighing: weighing the components according to the weight of the components, and separately placing the components for later use;
(2) soaking the weighed rice, polished round-grained rice, sticky rice, millet and millet bran in spring water for 12 hours, then putting the rice into a steamer, steaming the rice for 1.7 hours by using steam, putting the steamed rice on a cement platform, and reducing the temperature to 30 ℃ to obtain cold rice;
(3) mixing yeast: uniformly stirring the weighed herbal distiller's yeast into the cold rice;
(4) saccharification and fermentation: putting the uniformly stirred rice into a jar for saccharification and fermentation, wherein the saccharification and fermentation are carried out simultaneously, the humidity is 70%, the temperature is 33 ℃, and the time is 20 days;
(5) and (3) distillation: distilling fermented glutinous rice in a wooden steamer, removing 1% of first wine in the distillation process, storing tail wine below 40 deg.C for recycling, and distilling with medium fire or small fire after wine is obtained;
(6) sealing and aging: distilling the rice wine, wherein the distilled rice wine is more than 50 degrees. Sealing and storing, and aging and ripening;
(7) mixing and preparing: mixing the aged rice wine according to the requirement to prepare different degrees;
(8) bottling and boxing: bottling and boxing the prepared rice wine, and warehousing for sale.
Example 3
The herbal distiller's yeast rice wine comprises the following raw materials in parts by weight: 65 parts of rice, 18 parts of japonica rice and glutinous rice, 6 parts of millet, 8 parts of millet bran and 3 parts of herbal distiller's yeast.
The preparation method of the herbal distiller's yeast rice wine comprises the following steps:
(1) weighing: weighing the components according to the weight of the components, and separately placing the components for later use;
(2) soaking the weighed rice, polished round-grained rice, sticky rice, millet and millet bran for 14 hours by spring water, then putting the rice into a steamer, steaming the rice for 2 hours by steam, putting the steamed rice on a cement platform, and cooling the temperature to 32 ℃ to obtain cool rice;
(3) mixing yeast: uniformly stirring the weighed herbal distiller's yeast into the cold rice;
(4) saccharification and fermentation: putting the uniformly stirred rice into a jar for saccharification and fermentation, wherein the saccharification and fermentation are carried out simultaneously, the humidity is 75%, the temperature is 35 ℃, and the time is 22 days;
(5) and (3) distillation: distilling fermented glutinous rice in a wooden steamer, removing 1% of first wine in the distillation process, storing tail wine below 40 deg.C for recycling, and distilling with medium fire or small fire after wine is obtained;
(6) sealing and aging: distilling the rice wine, wherein the distilled rice wine is more than 50 degrees. Sealing and storing, and aging and ripening;
(7) mixing and preparing: mixing the aged rice wine according to the requirement to prepare different degrees;
(8) bottling and boxing: bottling and boxing the prepared rice wine, and warehousing for sale.
Test example 1
(1) Determination of nitrite clearance
Experimental sample 1: the herbal koji rice wine prepared in example 1;
experimental sample 2: the herbal koji rice wine prepared in example 2;
experimental sample 3: the herbal koji rice wine prepared in example 3;
control sample 1: the same as the herbal koji rice wine prepared in example 2, except that japonica rice and glutinous rice were not added.
Control sample 2: rice wine prepared according to CN106867783A example 1.
In the test example, the scavenging capacity of the experimental sample 1, the experimental sample 2, the experimental sample 3, the control sample 1 and the control sample 2 on nitrite is observed by using a sulfanilic acid-naphthyl ethylenediamine hydrochloride spectrophotometry method to react with the nitrite for 60min, and the scavenging rates are calculated as shown in table 1:
TABLE 1
As can be seen from Table 1, the herbal koji rice wine of the present invention has a good effect of removing sulfite and nitrite has a carcinogenic effect, so the herbal koji rice wine of the present invention has a good cancer prevention and health care effect.
(2) Influence of japonica rice and sticky rice with different contents on nitrite removal rate
Herbal koji rice wine was prepared using the components and method of herbal koji rice wine of example 2, except that the content of japonica rice and glutinous rice was changed, and the results are shown in table 2:
TABLE 2
| Content of japonica rice and glutinous rice (parts by weight) | Nitrite clearance rate (100%) |
| 8 | 37.5 |
| 10 | 51.4 |
| 12 | 83.1 |
| 15 | 84.9 |
| 18 | 82.4 |
| 20 | 53.6 |
| 22 | 41.2 |
As can be seen from Table 2, the nitrite removal rate varies greatly with the content of japonica rice and glutinous rice, and the inventor finds that the nitrite can be removed more when the content of japonica rice and glutinous rice is 12-18 parts by weight through a large amount of experiments.
Test example 2
Experimental sample 1: the herbal koji rice wine prepared in example 1;
experimental sample 2: the herbal koji rice wine prepared in example 2;
experimental sample 3: the herbal koji rice wine prepared in example 3;
control sample 1: the same as the herbal koji rice wine prepared in example 2, except that millet bran was not added;
control sample 2: the same as the herbal koji rice wine prepared in example 2, except that millet bran was changed to rice bran;
control sample 3: rice wine prepared according to CN106867783A example 1.
The rice wine prepared by the method has the following properties:
according to the enterprise standard of Q/CMTWOO1S-2010 glutinous rice wine, the sensory indexes are as follows:
TABLE 3
The observation shows that no rice grain adhesion phenomenon occurs in the experimental samples 1-3, and the rice grain adhesion phenomenon occurs in the control samples 1-3, which indicates that the rice bran addition has a good effect of preventing the rice grain adhesion phenomenon.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (12)
1. The herbal distiller's yeast rice wine is characterized by being prepared from the following raw materials in parts by weight: 57-65 parts of rice, 12-18 parts of japonica rice and glutinous rice, 3-6 parts of millet, 6-8 parts of millet bran and 2-3 parts of herbal distiller's yeast.
2. The herbal koji rice wine according to claim 1, which is prepared from the following raw materials in parts by weight: 60 parts of rice, 15 parts of japonica rice and sticky rice, 4 parts of millet, 7 parts of millet bran and 2.5 parts of herbal distiller yeast.
3. A method for preparing the herbal koji rice wine according to any one of claims 1 or 2, comprising the steps of:
(1) weighing: weighing the components according to the weight of the components, and separately placing the components for later use;
(2) soaking the weighed rice, polished round-grained rice, sticky rice, millet and millet bran in water, then cooking and spreading for cooling to obtain cool rice;
(3) mixing yeast: uniformly stirring the weighed herbal distiller's yeast into the cold rice;
(4) saccharification and fermentation: putting the uniformly stirred rice into a jar for saccharification and fermentation;
(5) and (3) distillation: putting the fermented glutinous rice into a wooden steamer for distillation;
(6) sealing and aging: storing the distilled rice wine in a sealed manner, and aging and ripening;
(7) mixing and preparing: mixing the aged rice wine according to the requirement to prepare different degrees;
(8) bottling and boxing: bottling and boxing the prepared rice wine, and warehousing for sale.
4. The method for preparing a rice wine containing herbal koji as claimed in claim 3, wherein the soaking in step (2) is carried out for 10-14 hours.
5. The method for preparing herbal distiller's yeast rice wine according to claim 4, wherein the herbal distiller's yeast rice wine is soaked in spring water.
6. The method for preparing herbal koji rice wine according to claim 3, wherein the cooking in step (2) is carried out by putting rice, japonica rice, glutinous rice, millet and millet bran into a steamer and steaming for 1.5-2 hours.
7. The method for preparing herbal koji rice wine according to claim 3, wherein the spreading and cooling of step (2) is to drop the steamed rice on a mud platform to a temperature of 28-32 ℃.
8. The method for preparing herbal koji rice wine according to claim 7, wherein the spreading and cooling of step (2) is carried out by cooling the steamed rice on a mud platform to a temperature of 30 ℃.
9. The method of claim 3, wherein the saccharification and fermentation in step (4) are performed simultaneously, at a humidity of 65-75%, a temperature of 30-35 ℃, and a time of 18-22 days.
10. The method of claim 9, wherein the saccharification and fermentation in step (4) are performed simultaneously for 20 days.
11. The method for preparing a rice wine containing herbal distillers' yeast as claimed in claim 3, wherein 1% of head wine is removed in the distillation process in step (5), tail wine with a temperature below 40 ℃ is stored separately, and after the wine is distilled, the wine is distilled with medium fire or small fire.
12. The method for preparing a rice wine containing herbal koji as claimed in claim 3, wherein the rice wine distilled in step (6) is over 50% (v/v).
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