CN107523460A - A kind of preparation method of yellow rice wine - Google Patents
A kind of preparation method of yellow rice wine Download PDFInfo
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- CN107523460A CN107523460A CN201710859545.1A CN201710859545A CN107523460A CN 107523460 A CN107523460 A CN 107523460A CN 201710859545 A CN201710859545 A CN 201710859545A CN 107523460 A CN107523460 A CN 107523460A
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- rice wine
- yellow rice
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- rice
- fermentation
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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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention belongs to yellow rice wine preparing technical field, especially a kind of preparation method of yellow rice wine, yellow rice wine totally seven is made to process using decoction, spreading for cooling, spice, fermentation, secondary fermentation, coarse filtration and refined filtration, pass through the regulation and control to technological parameter, so that raw material is fully utilized, compared with the active ingredient remained in raw material of limits, lift added value of product, yellow rice wine of the present invention is limpid transparent in light yellow or golden yellow, rich in gloss, give off a strong fragrance, sour-sweet moderate, wine body is coordinated, and has the effect of removing human free radical, prevention of cardiovascular disease.
Description
Technical field
The invention belongs to yellow rice wine preparing technical field, especially a kind of preparation method of yellow rice wine.
Background technology
Yellow rice wine is the national special product of China, also referred to as rice wine, belongs to brewed wine, in the world three big brewed wine (yellow rice wine, grape
Wine and beer) in occupy an important seat, brewing technology is taken the course of its own, and turns into Typical Representative and model that boundary is brewageed in east, its
In sent with Zhejiang, emblem group, Su Pai, the Shanghai's style, north group, Fujian send yellow rice wine the most famous.
As people's living standard improves constantly, the gradually enhancing of the health of people consciousness of drinking is low healthy, nutrition and health care
Brand-new theory of drinking is formed, traditional yellow rice wine mellow in taste slightly tart flavour, and summer drinks more scorching, and nutrient content is also inadequate
It is preferable, it is therefore desirable to ensure the exterior quality of yellow rice wine, while improve the nutrient content and health-care efficacy of yellow rice wine, be the following hair of yellow rice wine
The inexorable trend of exhibition.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of preparation method of yellow rice wine.
It is achieved particular by following technical scheme：
A kind of preparation method of yellow rice wine, comprises the following steps：
(1) decoct：10~12h of rice is soaked using clear water, water submerged 3~5cm of rice is added after filtering, at 90~110 DEG C
Under the conditions of decoct 50~70min；
(2) spreading for cooling：Cooked rice is pulled out, it is 23~27 DEG C to be placed on spreading for cooling to rice temperature on clean table top；
(3) spice：Distiller's yeast is added in cooked rice, using 60~80r/min condition stir process 5~
10min；
(4) ferment：The material that step (3) obtains is put into 5~7d of sealing and fermenting in clean pottery altar；
(5) secondary fermentation：Rosa roxburghi Juice is added in Xiang Taotan, continues 30~35d of sealing and fermenting after stirring；
(6) coarse filtration：Tao Tan clear liquids at the middle and upper levels are extracted, it is standby；The filter residues of Tao Tan bottoms is subjected to squeeze and filter, obtain filtrate and
Filter residue, filter residue add Daqu 90~100d of continuing fermentation, gained fermentation material are distilled to obtain Spirit；
(7) refined filtration：After supernatant liquor in step (6), filtrate, Spirit are mixed, carried out using diatomite filter
Filtering, is then pumped into holding vessel and stores at least six moon.
The addition of the distiller's yeast is the 0.1~0.3% of rice weight.
The distiller's yeast is red yeast rice and wheat bran according to 1：2 weight proportion mixes.
The distiller's yeast is crushed to 50~60 mesh, with glucose according to 10：The weight proportion of (1~2) mixes, and is inoculated with its mixing
1~2% lactic acid bacteria of weight, ferment 6~8h under the conditions of 35~40 DEG C.
The addition of the Rosa roxburghi Juice is the 15~25% of rice weight.
The Rosa roxburghi Juice is that Single Roxburgh Rose Fruit is put into disintegrating machine to crush 5~10min, then after filtering.
The temperature control of the fermentation and secondary fermentation is 18~25 DEG C.
After step (7) mixing, use and be concentrated under reduced pressure into relative density as 1.0 ± 0.1 mixed liquor.
Beneficial effect
The present invention make it that fermentation is more thorough by carrying out proportion design to red yeast rice and wheat bran, promotes microorganism to exist
Various enzymes and substantial amounts of flavor substance are produced in fermentation process, and then lift the flavor of yellow rice wine, while to causing in fermentation process
Tart flavour amino acid and sweet taste amino acid content are mutually suitable, and then the sour-sweet taste of yellow rice wine is coordinated.
The present invention can improve the nutrient content of yellow rice wine, assign by adding appropriate Rosa roxburghi Juice during secondary fermentation
Yellow rice wine has the fruit flavor of Rosa roxburghii.
The present invention totally seven makes yellow rice wine using decoction, spreading for cooling, spice, fermentation, secondary fermentation, coarse filtration and refined filtration to process,
Passing through the regulation and control to technological parameter so that raw material is fully utilized, compared with the active ingredient remained in raw material of limits,
Added value of product is lifted, yellow rice wine of the present invention is limpid transparent in light yellow or golden yellow, rich in gloss, gives off a strong fragrance, sour-sweet suitable
In, wine body is coordinated, and has the effect of removing human free radical, prevention of cardiovascular disease.
Embodiment
Tuberculosis specific embodiment is limited technical scheme is further below, but claimed
Scope is not only limited to made description.
Embodiment 1
A kind of preparation method of yellow rice wine, comprises the following steps：
(1) decoct：Rice 10h is soaked using clear water, water submerged rice 3cm is added after filtering, is decocted under the conditions of 90 DEG C
50min；
(2) spreading for cooling：Cooked rice is pulled out, it is 23 DEG C to be placed on spreading for cooling to rice temperature on clean table top；
(3) spice：Distiller's yeast is added in cooked rice, using 60r/min condition stir process 5min；
(4) ferment：The material that step (3) obtains is put into clean pottery altar and is sealed by fermentation 5d；
(5) secondary fermentation：Rosa roxburghi Juice is added in Xiang Taotan, continues to be sealed by fermentation 30d after stirring；
(6) coarse filtration：Tao Tan clear liquids at the middle and upper levels are extracted, it is standby；The filter residues of Tao Tan bottoms is subjected to squeeze and filter, obtain filtrate and
Filter residue, filter residue add Daqu continuing fermentation 90d, gained fermentation material are distilled to obtain Spirit；
(7) refined filtration：After supernatant liquor in step (6), filtrate, Spirit are mixed, carried out using diatomite filter
Filtering, is then pumped into holding vessel and stores at least six moon.
The addition of the distiller's yeast is the 0.1% of rice weight.
The distiller's yeast is red yeast rice and wheat bran according to 1：2 weight proportion mixes.
The addition of the Rosa roxburghi Juice is the 15% of rice weight.
The Rosa roxburghi Juice is that Single Roxburgh Rose Fruit is put into disintegrating machine to crush 5min, then after filtering.
The temperature control of the fermentation and secondary fermentation is 18 DEG C.
Embodiment 2
A kind of preparation method of yellow rice wine, comprises the following steps：
(1) decoct：Rice 12h is soaked using clear water, water submerged rice 5cm is added after filtering, is decocted under the conditions of 110 DEG C
70min；
(2) spreading for cooling：Cooked rice is pulled out, it is 27 DEG C to be placed on spreading for cooling to rice temperature on clean table top；
(3) spice：Distiller's yeast is added in cooked rice, using 80r/min condition stir process 10min；
(4) ferment：The material that step (3) obtains is put into clean pottery altar and is sealed by fermentation 7d；
(5) secondary fermentation：Rosa roxburghi Juice is added in Xiang Taotan, continues to be sealed by fermentation 35d after stirring；
(6) coarse filtration：Tao Tan clear liquids at the middle and upper levels are extracted, it is standby；The filter residues of Tao Tan bottoms is subjected to squeeze and filter, obtain filtrate and
Filter residue, filter residue add Daqu continuing fermentation 100d, gained fermentation material are distilled to obtain Spirit；
(7) refined filtration：After supernatant liquor in step (6), filtrate, Spirit are mixed, carried out using diatomite filter
Filtering, is then pumped into holding vessel and stores at least six moon.
The addition of the distiller's yeast is the 0.3% of rice weight.
The distiller's yeast is red yeast rice and wheat bran according to 1：2 weight proportion mixes.
The addition of the Rosa roxburghi Juice is the 25% of rice weight.
The Rosa roxburghi Juice is that Single Roxburgh Rose Fruit is put into disintegrating machine to crush 10min, then after filtering.
The temperature control of the fermentation and secondary fermentation is 25 DEG C.
After step (7) mixing, use and be concentrated under reduced pressure into relative density as 1.0 ± 0.1 mixed liquor.
Embodiment 3
A kind of preparation method of yellow rice wine, comprises the following steps：
(1) decoct：Rice 12h is soaked using clear water, water submerged rice 4cm is added after filtering, is decocted under the conditions of 105 DEG C
60min；
(2) spreading for cooling：Cooked rice is pulled out, it is 25 DEG C to be placed on spreading for cooling to rice temperature on clean table top；
(3) spice：Distiller's yeast is added in cooked rice, using 70r/min condition stir process 10min；
(4) ferment：The material that step (3) obtains is put into clean pottery altar and is sealed by fermentation 5d；
(5) secondary fermentation：Rosa roxburghi Juice is added in Xiang Taotan, continues to be sealed by fermentation 30d after stirring；
(6) coarse filtration：Tao Tan clear liquids at the middle and upper levels are extracted, it is standby；The filter residues of Tao Tan bottoms is subjected to squeeze and filter, obtain filtrate and
Filter residue, filter residue add Daqu continuing fermentation 90d, gained fermentation material are distilled to obtain Spirit；
(7) refined filtration：After supernatant liquor in step (6), filtrate, Spirit are mixed, carried out using diatomite filter
Filtering, is then pumped into holding vessel and stores at least six moon.
The addition of the distiller's yeast is the 0.2% of rice weight.
The distiller's yeast is red yeast rice and wheat bran according to 1：2 weight proportion mixes.
The distiller's yeast is crushed to 60 mesh, with glucose according to 10：1 weight proportion mixes, and is inoculated with the 2% of its mixed weight
Lactic acid bacteria, under the conditions of 38 DEG C ferment 7h.
The addition of the Rosa roxburghi Juice is the 20% of rice weight.
The Rosa roxburghi Juice is that Single Roxburgh Rose Fruit is put into disintegrating machine to crush 10min, then after filtering.
The temperature control of the fermentation and secondary fermentation is 20 DEG C.
After step (7) mixing, use and be concentrated under reduced pressure into relative density as 1.0 ± 0.1 mixed liquor.
Test example 1
For test group using the yellow rice wine for being the preparation of the scheme of embodiment 1, control group 1 uses the technical scheme with embodiment 1, but its
Distiller's yeast uses red yeast rice；Control group 2 is using the technical scheme with embodiment 1, but its distiller's yeast uses wheat bran；Each group yellow rice wine is taken respectively
10mL adds isometric 10% sulfosalicylic acid precipitation 3h, and in 16000r/min centrifugal treating 10min, pH is adjusted into 2 or so
Constant volume afterwards, filter into specimen cup machine with 0.45 μm of mocromembrane and determine, determine the content of various amino acid, result of the test is with hardship
Taste amino acid basis, as a result such as following table：
| Group | Bitter taste amino acid content mg/L | Shared total amino acid content ratio % |
| Experimental group | 3846.3 | 32.5% |
| Control group 1 | 6872.6 | 38.4% |
| Control group 2 | 6253.7 | 36.9% |
As seen from the experiment, bitter taste amino acid content is substantially less than control group 1 and control group 2 in experimental group yellow rice wine, because
This is fermented using red yeast rice and wheat bran mixing, can substantially suppress the generation of bitter taste amino acid, so as to reduce the bitter taste of yellow rice wine.
Above example and test example are that the present invention program is further elaborated and understood, it is impossible to are interpreted as to the present invention
Technical scheme it is further limited, the non-protruding essential characteristics and the invention of marked improvement that those skilled in the art make
Create, still fall within the protection category of the present invention.
Claims (8)
1. a kind of preparation method of yellow rice wine, it is characterised in that comprise the following steps：
(1) decoct：10~12h of rice is soaked using clear water, water submerged 3~5cm of rice is added after filtering, in 90~110 DEG C of conditions
50~70min of lower decoction；
(2) spreading for cooling：Cooked rice is pulled out, it is 23~27 DEG C to be placed on spreading for cooling to rice temperature on clean table top；
(3) spice：Distiller's yeast is added in cooked rice, using 60~80r/min 5~10min of condition stir process；
(4) ferment：The material that step (3) obtains is put into 5~7d of sealing and fermenting in clean pottery altar；
(5) secondary fermentation：Rosa roxburghi Juice is added in Xiang Taotan, continues 30~35d of sealing and fermenting after stirring；
(6) coarse filtration：Tao Tan clear liquids at the middle and upper levels are extracted, it is standby；The filter residue of Tao Tan bottoms is subjected to squeeze and filter, obtains filtrate and filter
Slag, filter residue add Daqu 90~100d of continuing fermentation, gained fermentation material are distilled to obtain Spirit；
(7) refined filtration：After supernatant liquor in step (6), filtrate, Spirit are mixed, filtered using diatomite filter,
It is then pumped into holding vessel and stores at least six moon.
2. the preparation method of yellow rice wine as claimed in claim 1, it is characterised in that the addition of the distiller's yeast is rice weight
0.1~0.3%.
3. the preparation method of yellow rice wine as claimed in claim 2, it is characterised in that the distiller's yeast is red yeast rice and wheat bran according to 1：2
Weight proportion mixes.
4. the preparation method of yellow rice wine as claimed in claim 1, it is characterised in that the distiller's yeast is crushed to 50~60 mesh, with grape
Sugar is according to 10：The weight proportion of (1~2) mixes, and 1~2% lactic acid bacteria of its mixed weight is inoculated with, under the conditions of 35~40 DEG C
Ferment 6~8h.
5. the preparation method of yellow rice wine as claimed in claim 1, it is characterised in that the addition of the Rosa roxburghi Juice is rice weight
15~25%.
6. the preparation method of yellow rice wine as claimed in claim 1, it is characterised in that the Rosa roxburghi Juice is that Single Roxburgh Rose Fruit is put into disintegrating machine
In crush 5~10min, then after filtering.
7. the preparation method of yellow rice wine as claimed in claim 1, it is characterised in that the fermentation and the temperature control of secondary fermentation are
18~25 DEG C.
8. the preparation method of yellow rice wine as claimed in claim 1, it is characterised in that after the step (7) mixing, using being concentrated under reduced pressure
To the mixed liquor that relative density is 1.0 ± 0.1.
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| CN201710859545.1A CN107523460A (en) | 2017-09-21 | 2017-09-21 | A kind of preparation method of yellow rice wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107937213A (en) * | 2018-01-18 | 2018-04-20 | 金沙县牧源刺梨种植专业合作社 | The processing method of Rosa roxburghii Tratt glutinous rice wine |
| CN108165414A (en) * | 2018-02-27 | 2018-06-15 | 福建福清兴龙酒业有限公司 | A kind of Chinese medicine yellow rice wine tonified Qi of the kidney and preparation method thereof |
| CN109576118A (en) * | 2018-12-27 | 2019-04-05 | 徐小毛 | A kind of anti-oxidant dendrobium officinale powder and its application in tonic yellow rice wine |
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| UA22622U (en) * | 2006-12-05 | 2007-04-25 | Volodymyr Mykytovych Karapuz | Process for preparation of strong fermented rice beverage "sake with lemon" |
| CN101665756A (en) * | 2009-09-27 | 2010-03-10 | 上海创博生态工程有限公司 | Roxburgh rose fruit yellow wine health beverage and preparation method thereof |
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| CN104673584A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Wine brewing composition and wine brewing method |
| CN105176727A (en) * | 2014-03-07 | 2015-12-23 | 余芳 | Brewing process of rhizoma fagopyri cymosi yellow wine |
| CN105907529A (en) * | 2016-06-22 | 2016-08-31 | 贵州恒达生物科技有限公司 | Roxburgh rose-black tea wine and preparation method thereof |
| CN106085744A (en) * | 2016-08-31 | 2016-11-09 | 彭常安 | The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine |
| CN104629992B (en) * | 2015-02-25 | 2017-05-17 | 福建省宏盛闽侯酒业有限公司 | Brewing method of refreshing monascus rice wine |
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| UA22622U (en) * | 2006-12-05 | 2007-04-25 | Volodymyr Mykytovych Karapuz | Process for preparation of strong fermented rice beverage "sake with lemon" |
| CN101665756A (en) * | 2009-09-27 | 2010-03-10 | 上海创博生态工程有限公司 | Roxburgh rose fruit yellow wine health beverage and preparation method thereof |
| CN105176727A (en) * | 2014-03-07 | 2015-12-23 | 余芳 | Brewing process of rhizoma fagopyri cymosi yellow wine |
| CN103911249A (en) * | 2014-03-28 | 2014-07-09 | 广西象州商源酒业有限公司 | Brewing method of mulberry and cherokee rose fruit juice liquor |
| CN104673584A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Wine brewing composition and wine brewing method |
| CN104629992B (en) * | 2015-02-25 | 2017-05-17 | 福建省宏盛闽侯酒业有限公司 | Brewing method of refreshing monascus rice wine |
| CN105907529A (en) * | 2016-06-22 | 2016-08-31 | 贵州恒达生物科技有限公司 | Roxburgh rose-black tea wine and preparation method thereof |
| CN106085744A (en) * | 2016-08-31 | 2016-11-09 | 彭常安 | The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107937213A (en) * | 2018-01-18 | 2018-04-20 | 金沙县牧源刺梨种植专业合作社 | The processing method of Rosa roxburghii Tratt glutinous rice wine |
| CN108165414A (en) * | 2018-02-27 | 2018-06-15 | 福建福清兴龙酒业有限公司 | A kind of Chinese medicine yellow rice wine tonified Qi of the kidney and preparation method thereof |
| CN109576118A (en) * | 2018-12-27 | 2019-04-05 | 徐小毛 | A kind of anti-oxidant dendrobium officinale powder and its application in tonic yellow rice wine |
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